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How to make a candy?

Updated on October 15, 2013

Homemade Candies

Although homemade candy isn't as hard to make as you think, it's wise not to be too ambitious when you're new to the art. Start with one of the easier recipes such as pralines, truffles and coconut kisses. The children can help you make them; it's one kitchen chore you'll find that they're more than eager to do.

Once you and they feel more confident, you can move on to candies that require cooked sugar, such as popcorn balls, sesame bars and, yes, saltwater taffy. (Now's the time to buy a sugar thermometer, too.)

But remember that one of the worst burns there is is a sugar burn. When you work with cooked sugar, it's smart to get the children busy popping popcorn and cracking nuts someplace away from the stove.

Make some sweet pralines

New Orleans Pralines

7 cups sugar

2 cans evaporated milk

1 tbsp. vanilla

2 lbs. pecans

2 sticks butter

Mix sugar, evaporated milk and butter in a large saucepan, and place on medium heat for at least 1 hour, stirring quite a bit (do not let the mixture stick to the bottom of the pot). Cook until it reaches the soft ball stage. Remove from heat and add the vanilla, then the pecans. Spoon onto waxed paper to cool.


Praline Squares with Graham Crackers

20 to 24 graham crackers

1 cup butter

1 cup light brown sugar, packed

1 cup chopped pecans

Preheat oven to 350°.

Line a 15x10x1-inch jelly roll pan with graham crackers. Bring butter and sugar to rolling boil; boil 2 minutes. Remove from heat. When bubbling subsides, add chopped pecans. Spoon over graham crackers. Bake praline squares at for 10 minutes. Cool slightly; cut praline candy into 1-inch squares.


Pralines with Marshmallows

2 cups sugar

1 cup milk

8 large marshmallows

2 tablespoons butter

1/2 teaspoon vanilla extract

1 cup chopped pecans

Lay out a few sheets of waxed paper; lightly butter the paper. Combine sugar, milk, marshmallows in a large, heavy saucepan. Cook over medium heat to 234°, or soft ball stage. Remove from heat and stir in butter and vanilla. Beat until mixture is creamy. Add pecans and beat just until mixture begins to show signs of thickening. Quickly drop pralines mixture by tablespoons onto lightly buttered waxed paper. Cool and store in an airtight container. Makes about 15 large pralines - praline patties about 3 inches in diameter.


Pecan Pralines With Bourbon

4 tablespoons butter

1 cup granulated sugar

1 cup light brown sugar, packed

dash salt

1/2 cup heavy cream

2 cups pecan halves, lightly toasted

2 teaspoons vanilla extract

1 tablespoon Bourbon

butter for baking sheet

In a heavy saucepan over low heat, melt 4 tablespoons butter. Stir in the granulated and brown sugars, dash salt, and heavy cream. Cover and bring to a boil over medium heat. Remove the lid and boil until temperature reaches 242° on the candy thermometer, or almost firm ball stage. A small amount of the mixture, when added to cold water, will form a soft ball which will hold its shape and not flatten. Stir in the toasted pecans. Remove from heat and beat in flavoring and bourbon. Continue beating until the candy loses its glossiness, becomes creamy in appearance, and begins to thicken. Have a buttered baking sheet or waxed paper lined baking sheet ready. Quickly drop the candy mixture by tablespoons onto the greased cookie sheet. Wrap pralines individually in plastic wrap to store.

To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 8 to 10 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until light golden brown and aromatic.


Creamy Pecan Pralines

4 cups granulated sugar

1 cup half-and-half

1 1/2 teaspoons vanilla extract t

2 1/2 cups pecans coarsely broken up

dash of salt

Boil 3 cups of sugar with the half-and-half in a large saucepan until a small amount forms a soft ball when dropped into very cold water, about 236° on a candy thermometer. Meanwhile, melt remaining 1 cup sugar in heavy skillet, stirring constantly over medium-low heat until it reaches the brown caramel stage. When both mixtures are ready, carefully add caramel sugar to first mixture, stirring with a long wooden spoon. Test for soft ball and when done, remove from heat and cool to lukewarm. Add vanilla, nuts and salt, and beat until creamy and stiff. Drop onto buttered wax paper. Let cool; remove from wax paper. Store in tightly covered container.

Makes about 2 dozen pralines.


How to Video - homemade marshmallows

To complete this How-To you will need:

3 packages unflavored gelatin

1 1/2 c. granulated sugar

1 c. light corn syrup

1/8 tsp. salt

A stand mixer with a whisk attachment

A small saucepan

8 x 12" glass casserole dish

A candy thermometer

Vegetable oil

Parchment paper

Confectioners' sugar, for dusting

1/4 tsp. pure vanilla extract

A mesh sieve or flour sifter

An airtight container

Step 1: Combine gelatin and water

Combine the gelatin and a half-cup of cold water in the bowl of a stand mixer fitted with a whisk attachment. Let the mixture sit while you move on to the next task.

Step 2: Combine sugar, corn syrup, salt, and water

Combine the sugar, corn syrup, salt and a half-cup of water in a small saucepan and place over medium high heat until the syrup reaches a temperature of 235 degrees on a candy thermometer.

Step 3: Mix syrup and gelatin

Turn the mixer on low and drizzle the hot-sugar syrup into the bowl of dissolved gelatin. Then, turn the mixer to high and whip until it is thick and white and forms peaks when you lift the beater up.

Step 4: Grease dish

While the mixer is running, lightly coat the glass casserole dish with vegetable oil. Line the dish with parchment paper that's been cut to fit lengthwise, with about two inches of overhang on each side.

Step 5: Coat paper with confectioners' sugar

Place a few tablespoons of confectioners' sugar in the sieve and sprinkle a coating of sugar over the parchment paper.

Step 6: Add vanilla

When the marshmallow mixture in the mixer is stiff and thick and tripled in size—this should take anywhere from six to 12 minute—add the vanilla and mix for five seconds more. Then turn off the mixer.

Step 7: Pour into dish

Pour the marshmallow mixture into the dish. Use a rubber spatula to smooth the top flat.

Step 8: Sugar marshmallows

Shake more confectioners' sugar through the mesh sieve over the top of the marshmallow. Leave the dish on your countertop, uncovered, for at least three hours.

Step 9: Test marshmallows

Feel the top of the marshmallows. If it is dry, almost rubbery when you run your finger over it, it's done. If not, leave it on the countertop until it does.

Tip: High humidity can increase the drying time for the marshmallows. Allow extra time if the barometer is high.

Step 10: Dust a cutting board

Dust a large cutting board with confectioners' sugar and turn the dish over onto the board. Cut the marshmallows into squares, dusting each with confectioners' sugar. Store in an airtight container at room temperature for up to a week.

Aplets and Cotlets are a delicious Northwest candy that is made with gelatin, walnuts, and apples. Developed by two Armenian men, Armen Tertsgian and Mark Balaban, who bought an apple farm (called Liberty Orchards) in the small town of Cashmere in eastern Washington state, Aplet and Cotlet candies are considered a Northwest delicacy.

Times were tough in 1918 for most orchard growers, and Tertsagian and Balaban searched for new ways to make use of their surplus fruit. Apple dehydration seemed a logical first move, and coinciding with America's involvement in World War I, the orchard owners began providing apples for U.S. soldiers. After the war, they remembered the popular eastern candy they had loved as children called rahat locum or Turkish Delight.

After much research and development on their kitchen stove, they perfected a delicious apple and walnut recipe that they called Aplets. In 1963, at the Seattle World's Fair, they introduced hundreds of thousands of people from outside the Northwest to this candy.

Ingredients:

1 cup chopped (red or golden) Delicious apples

Cold water

5 tablespoons reserved apple liquid

2 cups granulated sugar

3 envelopes of unflavored gelatin (approximately 2 1/2 tablespoons)

1 cup cold water

1/8 teaspoon rose culinary essence or 1 tablespoon rose flower water*

1 cup coarsely chopped walnuts

Powdered (confectioner) sugar

Preparation:

Butter an 8-inch square pan.

In a large saucepan over medium heat, add chopped apples and enough cold water to cover apples by 1 inch. Bring to a boil; boil 1 minute, stirring constantly. Turn heat to low and simmer another 30 minutes, stirring occasionally. Remove from heat.

Drain off liquid, reserving 5 tablespoons apple liquid. In a food processor, puree apples with reserved apple liquid until smooth. Return apple mixture back to saucepan over low, add sugar and heat and stir just until sugar is melted. Remove from heat.

In a small bowl, combine gelatin and cold water; add to apple/sugar mixture, stirring constantly until dissolved. Add rose culinary essence (or lemon juice) and walnuts; stir until well blended.

Pour into prepared pan; cool at least 2 hours but preferably overnight. With an oiled knife, cut into 1-inch squares, then roll in powdered sugar.

Store, covered, in the refrigerator.

Makes 64 candy squares.

Northwest Apricot Candy (Cotlets) Recipe

6 ounces dried apricots

Cold water

5 tablespoons reserved apricot liquid

2 cups granulated sugar

3 envelopes of unflavored gelatin (approximately 2 1/2 tablespoons)

1 cup cold water

1 tablespoon fresh-squeezed lemon juice

1 cup coarsely chopped walnuts

Powdered (confectioner) sugar

Butter an 8-inch square pan.

In a large saucepan over medium heat, add dried apricots and enough cold water to cover apricots by 1 inch. Bring to a boil; boil 1 minute, stirring constantly. Turn heat to low and simmer another 30 minutes, stirring occasionally, until apricots are soft. Remove from heat.

Drain off liquid, reserving 5 tablespoons apricot liquid; set aside. In a food processor, puree apricots with reserved apricot liquid until smooth. Return apricot mixture back to saucepan over low, add sugar and heat and stir just until sugar is melted. Remove from heat.

In a small bowl, combine gelatin and cold water; add to apricot/sugar mixture, stirring constantly until dissolved. Add lemon juice and walnuts; stir until well blended.

Pour into prepared pan; cool at least 2 hours but preferably overnight. With an oiled knife, cut into 1-inch squares, then roll in powdered sugar.

Store, covered, in the refrigerator.

Makes 64 candy squares.

Caramel Candies

Super Easy Caramel Chews

What you will need:

Ingredients:

3 cups of granulated sugar

1 cup light corn syrup

1 cup cream

1 cup (2 sticks) butter or margerine

1/8 teaspoon salt

1 teaspoon vanilla extract

More butter

Useful Tools:

3 quart pan

Candy thermometer

Cookie sheet with raised edges

Pizza Cutter

Wax paper

Spoon



In your pan, combine sugar, corn syrup, cream, butter (margarine), and salt. Put in probe of candy thermometer about 1 inch from bottom. Slowly bring to a boil. Stir until sugar boils. (when sugar boils DON'T stir anymore!!!!!).Use a pastry brush dipped in water to brush the sides if any sugar starts to crystallize on the side of the pot. Gently swirl the boiling sugar througout the boiling process. Cook to hard ball stage(250F°-266F°) Add in vanilla. Pour immediately into buttered dish. Allow to completely cool.

When cooled, cut into squares with oiled pizza cutter. (Optional: Roll into logs. They are easier to wrap.) Wrap them in wax paper. store at room temperature in a nice bowl.


Crunchy Caramel Apple Pie






Never get enough of candies

Caramel Crunch Bars

16 oz soft caramels (about 75 caramels)

3 tbsp heavy cream

3 cups crisped rice cereal (like Rice Krispies)

1.5 lbs chocolate or chocolate candy coating

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Unwrap the caramels and place them in a large microwave-safe bowl with the cream. Microwave for a minute and a half, stirring after every 30 seconds to prevent overheating. If the caramels are not melted and smooth after this time, microwave in small bursts, stirring frequently, until it is fluid and well-mixed.

3. Add the crisped rice cereal to the melted caramel and stir until well-combined. Scrape the mixture into the prepared pan and pat it into an even layer. Allow to cool at room temperature until completely set, about 1 hour.

4. Spray a large knife with nonstick cooking spray. Remove the candy from the pan using the foil as handles, and flip it upside down on your cutting surface. Peel the foil from the bottom, and use the knife to cut the candy into small squares or bars.

5. Melt the chocolate or chocolate coating in a medium bowl in the microwave, stirring after every 30 seconds to prevent overheating. Using a fork, dip each square in the melted chocolate, and after you remove it from the chocolate, drag the bottom on the lip of the bowl to remove excess chocolate. Place the dipped squares on a foil-covered baking sheet.

6. Once all the squares have been dipped, refrigerate the sheet to set the chocolate, for about 20 minutes. Once the chocolate is set, the Caramel Crunch Bars are ready to be enjoyed. Store Caramel Crunch Bars in an airtight container in the refrigerator for up to two weeks, and allow to come to room temperature to serve, as the caramel will be too hard straight from the refrigerator.


"This recipe yields about 4 dozen small caramels.

Ingredients:

* 1 cup granulated sugar

* 1/2 cup dark brown sugar

* 1/4 cup light corn syrup

* 1/4 cup honey

* 1.5 cups half and half (not fat-free)

* 2 tbsp instant coffee

* 1/4 cup (2 oz) butter, cut into 4 pieces

* 1 tsp vanilla extract

Preparation:

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil heavily with nonstick cooking spray.

2. Place the sugar, brown sugar, corn syrup, honey, half and half, instant coffee, and butter in a medium saucepan over medium-high heat. Stir until the butter is melted and the sugars dissolve. Insert a candy thermometer.

3. Continue to cook, stirring frequently, until the thermometer reaches 250.

4. Once at 250, remove the pan from the heat and stir in the vanilla. Pour the caramel into the prepared pan. Allow it to set at room temperature for 3 hours, or until cool and firm.

5. Remove the caramel from the pan by using the foil as handles. Flip it upside down and peel the foil off the back. Spray a large sharp knife with nonstick spray, and cut the caramel into small squares or bars.

6. Wrap the caramels in squares of waxed paper to prevent them from sticking together. (Alternately, they can be dipped in chocolate.) Store wrapped Coffee Caramels in an airtight container at room temperature for up to two weeks.

Coffee Caramels have a smooth, smoky coffee taste and a rich, chewy, buttery texture. The recipe as written produces a caramel with a noticeable but not overwhelming coffee taste--you can adjust the amount of instant coffee to suit your personal preferences, using anywhere from 1-3 tbsp instant coffee. Coffee Caramels

Truffles

Avocado-Chocolate Truffles

Ingredients:

1/2 cup butter

1 large very ripe avocados, peeled and pit removed*

1 1/2 teaspoons pure vanilla extract

1 1/4 cups unsweetened cocoa

3 cups powdered (confectioners) sugar

Powdered sugar for rolling

* If an avocado is ripe, it will yield to a gentle pressure.

Preparation:

In a large saucepan over low heat, melt butter; remove from heat; set aside.

In your food processor or food blender, puree the avocado until a smooth consistency. NOTE: If you add a little of the melted butter to the avocado, it helps in the process. Be sure there are no chunks of avocado left.

Add the avocado puree, vanilla extract, cocoa, and powdered sugar into the saucepan with the remaining melted butter. Mix until well combined. Place the chocolate mixture into the refrigerator until it hardens.

When chocolate mixture has hardened, remove from refrigerator. Line a sheet pan or cookie sheet with waxed paper or parchment. Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the chocolate into small balls about 3/4-inch diameter and arrange them on the sheet pan. If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes. Place the cookie sheet of chocolate balls in the refrigerator until firm.

Once the truffles have hardened, remove from the refrigerator and shape into balls by rolling between the palms of your hands. Roll in powdered sugar to coat the outside. Place the finished truffles in the refrigerator until they are set. They should be stored in a covered container in the refrigerator until ready to serve. Bring to room temperature when ready to serve.

Chocolate-Covered Grape Truffles

Ingredients:

1 1/2 pounds cold firm seedless grapes (red or green), stems removed

6 ounces (60 to 70%) chocolate*

3 tablespoons unsweetened cocoa powder

* Use a good-quality chocolate. The taste and quality of these truffles are dependent on the quality of chocolate you start with.

Preparation:

Line a large baking sheet with a silicone mat or parchment paper.

Wash and thoroughly dry the grapes well with paper towels; place in a bowl large enough to toss them easily; refrigerate until well chilled before coating with chocolate. Cut chocolate into small pieces for easier melting.

Chocolate Truffles

Ingredients:

10 ounces bittersweet chocolate,(chopped very, very fine)

3 tablespoons unsalted butter

1 tablespoon light corn syrup

1/2 cup heavy cream

1/4 cup liqueur of your choice (I like to use Kahlua, DisArrono, or Amaretto)

Suggested truffle coating Ingredients:

1/2 cup Dutch-Process Cocoa

Finely chopped nuts

Toasted coconut

8 ounces semi-sweet chocolate for dipping (Chocolate candy coating can be used instead).

Preparation:

In a microwave-safe bowl (glass bowl preferred because it retains heat and keeps the chocolate tempered for a longer time), place chocolate in the microwave for thirty seconds at a time on high power until the chocolate it melted. Be very careful not to overheat the chocolate. The chocolate may not look as if it has completely melted, because it retains its shape. The chocolate should be only slightly warmer than your bottom lip. You may still see lumps in it once you've stirred it, but don't worry; the residual heat of the chocolate will melt it.

In a small saucepan over medium heat, heat the butter, corn syrup, and cream until it just begins to simmer; remove from heat. NOTE: Stir constantly while doing this to avoid scorching the mixture on the bottom of the pan. Pour the cream/corn syrup mixture over the tempered chocolate and let it stand for about 2 minutes. The heat from the mixture will finish the meting of the chocolate. You now have a chocolate ganache.

Stir the chocolate ganache mixture carefully, but thoroughly until it is smooth and creamy. Stir in the liqueur (of your choice) and make sure it is mixed throughout the chocolate. Spoon the mixture into a 8-inch by 8-inch glass baking dish and cover it with plastic wrap. Place in the refrigerator to cool until it is firm, approximately 1 to 2 hours.

When the chocolate ganache is cooled and firmed, scoop out small amounts with a spoon or melon baler, and place on a cookie sheet lined with parchment paper or a Sil-Pat. Return this to the refrigerator to firm up again. You will see just how quickly the ganache begins to melt when it is removed from the refrogeratpr, especially if you are using your hands to form a more ball like structure with it.

While you are waiting for the ganache to get firm, get your Truffle Coating Ingredients ready:

Place the Dutch cocoa in a small bowl.

Finely chop the nuts in a food processor or similar (toasting the nuts before chopping can give them a deeper flavor). To toast pecans, almonds, or walnuts, place them in a dry skillet over medium heat and stir constantly to avoid burning until you can smell the aroma of the nut. Remove from the heat immediately and allow to cool before chopping.

Toast the coconut in a 350 degree F. oven for 10 minutes or until slightly brown. Remove from oven and allow the coconut to cool; then crush it in a plastic bag so that it is fine.

Chocolate candy coating can be melted in the microwave or on the stove with a double boiler. Follow the manufacturer's recommendations for melting.

Finely chop 8 ounces of semi-sweet chocolate and place into a medium-size bowl. Although this can be done on the stove with a double boiler, the easiest way, and safest way of keeping the chocolate "temper", is to use a heating source such as a hot plate on low to medium, or even a heating pad under the bowl. Stirring occasionally, heat the chocolate until it reaches 92 degrees F. on your CookingThermometer. NOTE: Keep it at this temperature to maintain that crisp crunch when it is cooled around the truffle center. DO NOT heat your chocolate above 94 degrees F, the temperature at which you will loose the temper.

Now you are ready to rock and ROLL! Roll the truffles that is….

Remove the chocolate ganache from the refrigerator in small batches. Roll it in your palm to form a ball. Immediately place it in the coating of your choice and cover completely. Place the coated ball back on a lined cookie sheet and allow to set up in a cool dry place for at least 1 hour. To cover the balls with chocolate, use a small slotted spoon or a fork, and allow the chocolate to drip off after you have dipped it, then place on the cookie sheet with the others.

Funny Candies

Crunchy Sesame Candy

Ingredients

* 1 cup sesame seeds (about 6 ounces)

* 3 tablespoons packed light brown sugar

* 3 tablespoons honey

Generously coat two large sheets of waxed paper with cooking spray. In a medium skillet, toast the sesame seeds over medium-low heat, stirring often, until they're fragrant and golden, 5 to 7 minutes.

In a small saucepan, combine the brown sugar and honey. Cook over low heat, stirring often, until the sugar is melted and the mixture is thick, about 5 minutes (because melted sugar can get quite hot, this is a step best left to parents). Add the sesame seeds to the sugar and stir well with a wooden spoon.

Place one sheet of the waxed paper on a work surface, greased-side up. Scrape the mixture onto the paper and top it with the remaining sheet of waxed paper, greased-side down. Using a rolling pin, roll the mixture into a square about 1/4 inch thick (a great job for kids)

Remove the top sheet of paper and cut the candy into 1-inch squares with a sharp knife. Let the candy cool completely. Break apart the pieces and store them in an airtight container at room temperature until you're ready to package them. Makes about twenty-four 1-inch squares.

Candy Apple Cookie Pops

Ingredients

* 9 pretzel sticks

* green fruit chew candies (such as Jolly Ranchers)

* 18 round sandwich cookies (such as Oreos)

* red meltable candy wafers

* vanilla frosting

* brown mini chocolate candies (such as M&Ms)

Snap the tips of 9 pretzel sticks into 1/2- to 3/4-inch pieces and set them aside.

Flatten several green fruit chew candies and snip them into 18 leaves, as shown. Shape the leftover candy into 18 mouths and set all the pieces aside.

Cover a cookie sheet with parchment paper. Insert a popsicle stick into 18 round sandwich cookies by gently pressing each cookie between your fingers as you slide in the stick.

Melt a 14-ounce bag of red meltable candy wafers in a microwave-safe container according to the package directions (do not overcook the wafers; the heat will cause the cookies to fall off the sticks when you dip them).

Working in batches of five pops or less, dip each cookie pop into the melted candy until well coated, then transfer it to the parchment paper. Alternately, you can spoon and spread the candy onto the pops. If needed, reheat the candy wafers as you work.

While the candy coating is still wet, add a pretzel stem and a fruit chew mouth and leaf to each pop as shown. Let the treats cool completely, then finish them by attaching brown mini chocolate candy eyes with vanilla frosting.

Candy Corn Balls

Put 12 cups popped popcorn in a mixing bowl large enough to allow for stirring. Mix in 1 1/2 cups candy corn.

# Fill a medium-size bowl with ice water and set out a cookie sheet or a piece of waxed paper.

Mix 3/4 cup brown sugar, 3/4 cup corn syrup, 6 tablespoons butter, and 1/2 teaspoon salt in a 4-quart pot. Bring to a simmer over medium-high heat, stirring constantly. Stop stirring and let the syrup boil until an inserted candy thermometer reaches 275º (a parent's job). Carefully pour the syrup over the popcorn and stir well with a wooden spoon to evenly coat the kernels and candy. Cool slightly.

Quickly dip your hands into the ice water and shape the popcorn into 3-inch balls. Place on waxed paper to cool completely. Tightly wrap the balls individually in plastic. Makes 18 to 24.

Maple Candy

Ingredients:

* 1/2 cup real maple syrup

* Butter

Pour maple syrup into a saucepan and dab the rim with butter. Cook the mixture at a rolling boil, about 238 to 240 degrees, stirring all the while, until a drop of syrup forms a ball when you drop it into a cup of cold water. Remove pan from the heat and stir vigorously until the mixture loses its gloss. The instant it begins to thicken and no longer looks clear pour small circles of the syrup onto a waxed paper-lined cookie sheet. Let cool. Makes 6 to 8 candies.

Microwave Candy

* 1 cup chocolate chips

* 1 cup peanuts, walnuts, raisins or chopped dried apricots

Instructions

Place the chocolate chips in a microwave-safe bowl and microwave on High 1 to 2 minutes, stirring halfway through cooking, until melted. Stir in the nuts or dried fruit (or a combination of both). Drop the mixture by the teaspoonful onto a waxed paper-lined baking sheet and refrigerate until firm. Store at a cool room temperature. Makes about 15 candies.

Paradise Candy

1 cup sugar

1 cup butter

1 tsp. vanilla

12 oz. chocolate chips

Saltine crackers -- a bit more than one sleeve

Pam or another brand of cooking spray

Servings: about 30 pieces

Time to make: 15 minutes plus cooling

Preheat oven to 375 degrees.

Spray a cookie sheet with Pam, cover it with foil, and spray once more.

Lay out a layer of saltines on the foil, salt side up.

Melt the butter and sugar in a sauce pan. Boil 3 minutes.

Take sauce pan off the stove, add vanilla, and stir. Pour butter mixture over crackers and spread.

Bake at 375 degrees for 8 minutes.

Sprinkle chocolate chips over baked crackers, let melt, and spread. Refrigerate or freeze and then break into pieces.

This is a GREAT recipe you are sure to love. It tastes just like peanut brittle without the peanuts. You'd never guess crackers are a key ingredient. It's quick, simple, and easy to make. The recipe is called Paradise Candy, but it's a joke it's more like chain-letter type candy since everyone that tried it makes it for someone else and they then make it for someone else and so on ...

Candy Cane

Christmas Cookies

These cute candy canes can be made with any two colors: traditional red and white, red and green, even blue and yellow! The foundation of this recipe is the versatile dough that can be customized to create chocolate, colored, striped, or marbleized cookies.

You will need: Colored Cookie Dough

For each candy cane, form small pieces of two colors of dough into two ropes, about 1/4 inch in diameter and 16 inches long. Carefully twist the ropes together to form a candy cane. Bake for 10 to 15 minutes, or until lightly browned.

Tips:

Instead of rolling out your dough on a floured surface, roll it out between waxed paper. The cookies will stay moist because extra flour is not incorporated during the rolling process.

"Candy Cane Twist "

These colorful treats offer a clever twist on the classic sugar cookie. Peppermint extract adds that authentic candy cane flavor.

* 1 cup unsalted butter, softened

* 3/4 cup sugar

* 1 large egg

* 1 1/2 teaspoons vanilla extract

* 1 teaspoon peppermint extract

* 1/2 cup butter, slightly softened

* 1/4 teaspoon salt

* 2 1/2 cups flour

* 1/2 teaspoon red food coloring

* 1/2 teaspoon green food coloring

1.Using an electric mixer set on medium-high speed, cream the butter. Continue beating and gradually add the sugar.

2. Beat in the egg until evenly mixed, then add the vanilla extract, the peppermint extract, and the salt and blend well.

3.Use a wooden spoon to stir in the flour, one third at a time, until evenly mixed.

4.Divide the dough into thirds. Add the red food coloring to one third and the green food coloring to another, then knead the coloring into the dough. Flatten each third into a K-inch-thick rectangle, cover it in plastic wrap, and refrigerate until firm, about 30 minutes.

5. Heat the oven to 375°. On a lightly floured surface, roll a pair of tablespoon-size pieces of contrasting colored dough into 8-inch-long ropes. Twist them together, pinch the ends, then bend the cookies into a candy cane shape. Repeat with the remaining dough.

6.Bake the cookies on an ungreased cookie sheet until set but not brown, about 10 minutes, rotating the sheet halfway through. Cool the sheets on a wire rack for 5 minutes, then transfer the cookies to the rack to continue cooling.

Top 10 Christmas Candy Recipes

Perfect candy gifts for the holiday Season

From candy canes on the tree to the sweets decorating gingerbread houses, candy is a traditional part of winter holiday celebrations. Christmas is a great excuse to try new recipes to give as gifts (and of course, to enjoy yourself). Whether you're a toffee fan or a truffle lover, you're sure to find something new you love when you make these Christmas candies.

Gingerbread Truffles

These little candies are amazing. They taste almost exactly like gingerbread cookie dough and they are so silky and soft, it's easy to get carried away and eat them by the handful.

This recipe for Gingerbread Truffles produces soft, aromatic truffle balls that taste like gingerbread cookie dough! These Christmas candies feature gingersnaps, spices, toasted nuts, and white chocolate.

To crush the gingersnaps, you can either use a blender or food processor, or place them in a large Ziploc bag and crush them with a rolling pin. Be sure that the cookies are in small crumbs, not large chunks.

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 30 truffles

Ingredients:

* 1 cup white chocolate chips

* 3 tbsp light corn syrup

* 1/2 cup evaporated milk

* 1 tsp vanilla extract

* 1 tsp ground ginger

* 1/4 tsp cinnamon

* 1/8 tsp cloves

* 1/8 tsp nutmeg

* 1/2 tsp salt

* 1/2 cup powdered sugar

* 1 cup finely chopped nuts

* 2.5 cups gingersnap crumbs (about one 12-oz box)

* 1/2 cup granulated sugar, for rolling

Preparation:

1. Place the white chocolate in a large microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating.

2. Once the white chocolate is melted, add the corn syrup, evaporated milk, and vanilla extract. If it seems to be separating, stir gently with a whisk until it comes back together. Stir in the gingersnap crumbs, powdered sugar, all the spices, the salt, and the chopped nuts. Place the mixture in the refrigerator until it is firm enough to shape, about 1 hour.

3. Using a teaspoon, roll the candy into small balls between your palms. Place the granulated sugar in a small bowl, and roll the balls in the sugar.

4. Place the gingerbread truffles in an airtight container and store them in the refrigerator. These candies store for several weeks, but they tend to lose some of their strong ginger flavor after about a week. Allow the truffles to come to room temperature before serving.

Peppermint Bark

Peppermint bark is a Christmas classic. Who can resist dark chocolate, white chocolate, and crisp bites of minty candy canes? This delicious, easy peppermint bark makes a wonderful holiday gift.

Magical Reindeer Chow

Magical Reindeer Chow is a Christmas candy that appeals to both Santa's reindeer and kids of all ages. Cereal, pretzels, chocolate, and fruit is coated in a white chocolate mixture, then dusted with edible glitter to add the final magical touch. Kids will love munching on this treat and then leaving some out for Rudolph and his friends to enjoy!

Cinnamon- Hazelnut Toffee

This rich, buttery toffee is studded with toasted hazelnuts and scented with cinnamon, then topped with semi-sweet chocolate. The combination of hazelnuts and cinnamon gives this toffee a more sophisticated taste and a seasonal flavor.

Peppermint Chocolate Meringue Sandwiches

These beautiful candies feature crunchy sweet meringues ribboned with bold red stripes sandwich a filling of minty chocolate ganache. The red stripes are made by painting the insides of a pastry bag with red food coloring. It's a fast and easy trick, but the resulting swirls are stunning.

Rum Balls

Rum Balls are a Christmas classic. This rich, chocolate-based candy has a sophisticated taste that appeals to adults. This recipe for rum balls can also be easily adapted to make bourbon balls.

Gingerbread Popcorn

Tired of the usual caramel corn? Try gingerbread popcorn! The texture is similar to caramel corn, but this Christmas candy has a twist: molasses, brown sugar, and lots of spices give this sweet and crunchy treat a delicious gingerbread flavor.

Truffle Ornaments

In this Christmas candy, rich chocolate truffles are formed into beautifully decorated Christmas tree ornaments. You can really let your creativity run wild in decorating these truffle ornaments: use different flavors of candy coating, sprinkles, miniature candies, and more to make them lovely and unique.

Fruit and Nut Christmas Wreath

This Fruit and Nut Christmas Wreath is a beautiful candy showpiece for the holidays. Candied fruit and many different types of nuts adorn this chocolate-and-crispy-rice wreath. Customize it with your favorite nuts and red and green cherries or candies.

Candy Cane Truffles

Truffles are a surefire way to wow your friends and loved ones. They look and taste amazing, but are surprisingly easy to make. These delicious truffles feature crunchy candy cane bits over a smooth, minty, ultra-dark chocolate ganache. The result is an indulgent candy perfect for holiday parties.

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