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Christmas Goodies
1 pound white chocolate
1 cup small pretzels, broken into small pieces
1 cup pecans, chopped
Melt the chocolate. Stir pretzels and pecans into chocolate and drop by teaspoon onto wax paper.
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Cinnamon Rock Candy
1 cup water
3 3/4 cups granulated sugar
1 1/4 cups light corn syrup
1 teaspoon red liquid food coloring
1 teaspoon cinnamon oil
1/3 cup confectioners' sugar
Line a 15 x 10-inch baking pan with foil and butter the foil; set aside.
In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300 degrees F (hard crack stage), about 25 minutes.
Remove from heat; stir in cinnamon oil. Immediately pour into prepared pan. Cool completely, about 45 minutes. Break into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners' sugar. Store in airtight containers.
Yields about 2 pounds.
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Creme de Menthe Balls
1 cup vanilla wafer crumbs
3/4 cup finely chopped pecans
1 cup confectioners? sugar
2 tablespoons white corn syrup
1/3 cup white creme de menthe
Mix all ingredients together thoroughly. Form into 1-inch balls; roll in additional confectioners? sugar. Cover with wax paper and chill overnight.
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Deluxe Bourbon Balls
You may make this up to three weeks in advance, and they actually improve with age. You can safely double, triple or even quadruple the recipe depending on how many people you want to share these with.
2 cups fine vanilla wafer or graham cracker crumbs
1 cup confectioners? sugar
1 cup finely ground pecans or walnuts
3 tablespoons cocoa powder
3 tablespoons light or dark corn syrup
1/4 cup bourbon, rum or any whiskey
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Cocoa and/or confectioners? sugar (for coating)
Combine the crumbs, sugar, nuts, cocoa, corn syrup, bourbon, cinnamon and nutmeg in a mixing bowl and combine thoroughly. Roll into balls about 1 inch in diameter and roll in cocoa powder and/or confectioners? sugar to coat the outside. Store in an airtight container for at least one week and up to three weeks.
Makes about 30 balls.
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Christmas Cherry Fudge
1 small box cherry gelatin
3 1/2 cups granulated sugar
1/4 teaspoon baking soda
1 1/2 cups milk
1/4 cup butter
1/2 cup chopped, candied cherries
1/2 cup chopped walnuts
Cook gelatin, sugar, baking soda and milk slowly until sugar is dissolved. Clip a candy thermometer to the side of the saucepan. Cook, without stirring, until the mixture reaches 236 degrees F.
Remove from heat. Add butter. Pour onto a large platter. Cool, without stirring, until lukewarm.
Beat until it loses its gloss. Stir in cherries and walnuts. Pour into a buttered 8-inch square pan.
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Eggnog Fudge
3/4 cup commercial eggnog
2 tablespoons white corn syrup
2 tablespoons butter
2 cups granulated sugar
1 teaspoon vanilla extract
Butter an 8-inch square pan. Lightly butter sides of heavy, medium saucepan.
Combine eggnog, corn syrup, butter and sugar in prepared saucepan. Cook over medium heat, stirring constantly, until sugar is dissolves and mixture comes to a boil. Wash down sides of pan with pastry brush frequently dipped in hot water to remove sugar crystals.
Clip a candy thermometer to the saucepan. Continue to cook until mixture reaches the soft-ball stage (238 degrees F).
Pour into large heatproof mixer bowl. Cool to lukewarm, (about 110 degrees F). Add vanilla extract and beat with heavy-duty mixer until thick. Spread into prepared pan. Score fudge into squares with knife. Refrigerate until firm. Cut into squares. Store in refrigerator.
Yields about 1 pound.
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Glaced Cherries and Nuts
1 1/2 cups granulated sugar
1 cup light corn syrup
1/3 cup water
1 (12 ounce) jar salted mixed nuts
1 container candied cherries
2 tablespoons butter
1 teaspoon vanilla extract
Dissolve sugar, corn syrup and water over medium heat. Cook, without stirring, to 300 degrees F. Preheat oven to 350 degrees F.
Arrange nuts and cherries in a 9-inch square baking pan. Heat in the oven for 10 minutes. Keep warm.
Butter a 17 x 14-inch cookie sheet. Remove syrup from heat at 300 degrees F. Quickly add warm nuts, cherries, butter and vanilla extract. Stir rapidly until butter melts. Pour onto cookie sheet and spread to edge with the back of a wooden spoon. Cool on wire rack for 1 1/2 hours. Loosen and break into pieces.
Store in an airtight container on layers of wax paper.
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Christmas Crunch
1 3/4 cups granulated sugar
1/3 cup light corn syrup
1 cup margarine or butter
8 ounces slivered blanched almonds, lightly toasted and finely chopped
2 (1 ounce) squares unsweetened chocolate, coarsely chopped
2 (1 ounce) squares semisweet chocolate, coarsely chopped
1 teaspoon shortening
In heavy 2-quart saucepan over medium heat, heat sugar, corn syrup, and 1/4 cup water to boiling, stirring occasionally. Stir in margarine or butter. Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 degrees F or hard-crack stage, about 20 minutes.
Remove saucepan from heat. Reserve 1/3 cup chopped almonds. Stir remaining almonds into hot syrup. Immediately pour mixture into a lightly greased 15 1/2 x 10 1/2-inch jellyroll pan; spread evenly. Cool in pan on rack.
Chocolate Glaze
In heavy, small saucepan over low heat, heat chocolate and shortening until melted, stirring occasionally. Remove saucepan from heat; cool slightly.
Remove candy in one piece from pan to cutting board. Spread chocolate over candy; sprinkle with reserved almonds, pressing them gently into chocolate. Set candy aside to allow glaze to set, about 1 hour.
Break candy into pieces. Store in layers, separated by wax paper, in tightly covered container to use up within 2 weeks.
Makes about 1 3/4 pounds candy.
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Irish Coffee Crunch
8 cups popped corn
3/4 cup light corn syrup
2 tablespoons butter
1 teaspoon instant coffee
1 tablespoon non-dairy creamer
1 teaspoon vanilla extract
1/2 teaspoon rum or brandy extract
Place popcorn in large greased bowl.
Combine remaining ingredients in 1-quart saucepan. Bring to a boil stirring constantly. Continue without stirring to hard ball stage. Pour over popcorn. Stir to coat evenly. Cool and serve.
Microwave method: Combine corn syrup, butter, coffee, creamer and extracts in 2-quart glass casserole. Microwave on HIGH for 2 to 3 minutes until mixture reaches hard ball stage. Stir every minute. Continue as above.
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Liqueur Truffles
8 ounces bittersweet chocolate
1 ounce unsweetened chocolate
1/2 cup whipping cream
1/4 cup unsalted butter
3 tablespoons rum or any flavor liqueur desired
Cocoa powder
NOTE: Rum or liqueur can be omitted if desired.
In a heavy saucepan on low heat, melt chocolates, cream, and butter, stirring occasionally. Remove from heat, and stir in rum or liqueur. Pour into a small bowl; cool. Refrigerate 2 hours, until mixture hardens.
Using a melon baller, quickly form chocolate mixture into 3/4-inch balls. Refrigerate until cold. Roll balls in cocoa powder. Store in an airtight container. The truffles will keep up to 2 weeks in the refrigerator.
Yields about 32 truffles.
Per truffle: 68 cal, 7 g fat, 9 mg cholesterol, 2 g carbohydrates, 1 g fiber, 1 g protein, 3 mg sodium
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Our Christmas recipes include easy kids Christmas cookies recipes and recipes for Christmas dinner. You will also find creative Christmas dessert recipes and cute Christmas candy recipes. if you're holding a party, have a look at our Christmas party appetizer recipes and party recipes Christmas demands. Children rule at Christmas, so our kid friendly Christmas recipe ideas for kids Christmas recipes will help you keep all family members happy. For the more mature members of the family we have included Christmas brunch recipes and Christmas punch recipes.
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