Old Fashioned Christmas Candy Recipes
The food is a big part of holiday traditions. I have collected some wonderful candy recipes to share with you. Most are fairly easy and only a few require the use of a candy thermometer.
I hope you enjoy them and have a Merry Christmas.
3/4 CUP SUGAR
1 CUP APPLESAUCE
1 SMALL PACKAGE RED OR GREEN JELLO
Spray inside of 8 ounce pan with cooking spray.
Combine sugar and apple sauce in 1 quart saucepan. Bring to boil over medium heat and boil for 3 minutes, stirring often. Add the jello and stir over low heat until the gelatin is melted.
Remove from heat and pour into prepared pan. Chill in refrigerator until firm.
Cut into small pieces, roll in granulated sugar and place on plate lined with waxed paper.
Leave candy to dry in room temperature for 6 to 8 hours until dry. Pack into container with waxed paper between layers.
CANDIED ORANGE PEEL
1 1/2 CUPS SUGAR
3/4 CUP WATER
1/2 CUP SUGAR
Cut peel from each orange in 4 sections. Carefully remove peel, scrap white membrane from peel with back of spoon. Make sure you get off all the white.
Cut peel lengthwise into strips about 1/4 inch wide.
Heat peel and enough water to cover to boiling in medium saucepan, then reduce heat.
Simmer uncovered 30 minutes, drain. Then add add enough water to cover and simmer another 30 minutes.
Heat 1 1/2 cups sugar and 3/4 cup water in another pan to boiling, stirring constantly until sugar is dissolved.
Stir peel into the sugar mix, simmer uncovered, stirring occasionally, for 45 minutes. Drain in strainer.
Roll the peel in 1/2 cup sugar. Spread on waxed paper to dry.
Store tightly covered at room temperature. Do not store for more than 1 week.
2 2/3 CUPS SUGAR
2/3 CUP LIGHT CORN SYRUP
1/2 CUP WATER
2 EGG WHITES
2/3 CUP CHOPPED NUTS
Line 2 cookie sheets with wax paper.
Heat sugar, syrup and water in medium saucepan over low heat, stirring constantly, until sugar is dissolved. Attach candy thermometer to pan.
Cook without stirring, to 260 degrees on the candy thermometer. These can take awhile, so wait a few minutes before going to the next step.
Meanwhile, beat egg whites in medium mixing bowl until stiff peaks form. Continue beating while pouring hot syrup into the egg whites.
Add vanilla to mix, beat until mix holds its shape and stops being shiny. Then fold in nuts.
Drop mix onto waxed paper. Let stand at room temperature, turning candy over after about 6 hours. Candy should be firm within 12 hours.
MARSHMALLOW FUDGE BALLS
6 OUNCES CHOCOLATE CHIPS
3/4 CUP SHREDDED COCONUT
Put wax paper on cookie sheet or large plate.
Melt the chocolate in a small bowl, in a microwave set on medium. Run for 30 seconds, then stir, then 30 more seconds and stir, continue until the chocolate is melted. If you don't stir the chocolate will retain their shape even when melted if you don't stir.
Warning The chocolate will turn grainy and useless if you try to rush this step. It turns into a rough sandy mess and will not melt, believe me I know, so go slow in melting chocolate. You want it to be shiny and smooth.
Cut the marshmallows in half if you want smaller candies. Either way, dip the marshmallows in the chocolate and then roll in the coconut. You can substitute nuts for the coconut if you prefer.
Put the cookie sheet in the refrigerator to help the candy to harden. Then keep in the fridge or a cool place since the candy starts to melt easily.
CHOCOLATE BUTTERSCOTCH HAYSTACKS
12 OUNCE BAG CHOCOLATE CHIPS
12 0UNCE BAG BUTTERSCOTCH CHIPS
5 CUPS CHOW MEIN NOODLES
Line 2 cookie sheets with waxed paper.
Mix chocolate and butterscotch in medium size bow. Melt chocolate in microwave set on medium. Melt for 30 seconds at a time then stir, repeat until melted, go slowly on this step.
Mix chow mein noodles into the chocolate mix. Drop by tablespoon onto the cookie sheets.
Put the cookies on the sheets into the fridge for a while to harden the candy. Once hardened keep in refrigerator or cool place.
3 ounce package cream cheese
2 1/2 cup powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon peppermint
8 drops red food coloring
6 tablespoons chopped nuts, optional
Let cream cheese stand at room temperature until soft. In bowl, cream until smooth then slowly add sugar. Divide in half.
To one half add vanilla extract. To other half add peppermint extract and fool coloring.
Press each mix into a ball and chill for 1 hour.
Roll out vanilla mix, between 2 sheets of wax paper, into 7x5 rectangle. Repeat for peppermint mix. Remove top sheet of both and put peppermint layer on top of vanilla layer.
Peel off remaining paper from peppermint layer. start to roll up joined dough from the short side, like a jelly role, removing the bottom paper as you go.
Roll dough in chopped walnuts until well covered. Wrap again in wax paper and chill. Keep in refrigerator and cut into 1/4 inch slices when you are ready to serve.
3 CUPS SUGAR
3/4 CUP MARGARINE
2/3 CUP EVAPORATED MILK
12 OUNCE BAG CHOCOLATE CHIPS
7 OUNCE JAR MARSHMALLOW CREME
1 CUP CHOPPED NUTS
1 TEASPOON VANILLA
Use cooking spray to coat 13x9 pan.
Combine sugar, margarine and milk in large saucepan, bring to full boil stirring constantly.
Continue boiling for 5 minutes, over medium heat stirring constantly. The remove from heat and add chocolate, stir until melted.
Add marshmallow fudge, vanilla and nuts until blended. Let cool then cut into 1 inch squares.
1/2 cup finely chopped nuts
2 cups sugar
1/2 cup margarine or butter
2 cups light half and half
2/4 cup light corn syrup
Butter 8x8x2pan and spread nuts into the bottom of the pan.
Cut out about 65 2 inch pieces of waxed paper.
Heat sugar, butter, 1 cup half and half and corn syrup in large saucepan over medium heat, stirring constantly. Once it is boiling stir in rest of the half and half. Clip on thermometer.
Cook over medium heat, stirring frequently until candy thermometer registers 245 degrees.
Immediately spread over nuts in pan.
Cool, cut into 1 inch squares, try with sharp knife but you may have to use scissors. Wrap candies in waxed paper. You should get over 60 candies.
1 CUP SUGAR
1 TABLESPOON CORN STARCH
3/4 CUP LIGHT CORN SYRUP
2/3 CUP WATER
2 TABLESPOONS BUTTER OR MARGARINE
1 TEASPOON SALT
1 TABLESPOON PEPPERMINT EXTRACT
1/4 TEASPOONS RED FOOD COLOR
Cut out about 50 2 inch squares of waxed paper. Use cooking spray to coat inside of 8x8x2 pan.
In medium saucepan, mix sugar and cornstarch. Add corn syrup, water, margarine and salt. Heat to boiling, stirring constantly. Clip on candy thermometer.
Cook, without stirring, to 256 degrees on the thermometer. This will take about 30 minutes.
Remove from heat and stir in peppermint extract and food coloring. Pour into pan.
At this point you will need to keep a close eye on the taffy. You want to start pulling as soon as it cools enough that it won't burn your hands. But you don't want to wait so long that it hardens.
Butter your hands and start pulling the taffy. You will need to 2 people for this, keep pulling the taffy until it starts to look satiny and the color lightens. The taffy should be pretty stiff by this time.
Pull the taffy into long strips and snip off 1 1/2 inch pieces with scissors. Immediately wrap tightly in the wax paper squares.
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