Sunday, December 2, 2007

12 days of Candy...

We are going to make 1 dozen different candy recipes. Anyone else care to share any recipes for their favorite candies to make at Christmas?? Hope you enjoy. may gain 10 pounds just looking at the recipes:) Have a blessed day.~Cherylann

Here are my selections:
1. Buckeyes
2. Candy Cane Fudge
3. Chocolate Covered Cherries (15 dozen)
4. Chocolate Peanut Butter Truffles
5. Christmas Fudge
6. Creamy Walnut Fudge
7. Crockpot Candy
8. Dixie Peanut Brittle
9. Easiest Pecan Pralines
10. Easy Vanilla Fudge
11. Peanut Butter Cups
12. Peppermint Patties

And here are the recipes:

Recipe By :Cherylann
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stick unsalted butter -- softened
2 cups chunky peanut butter
2 cups confectioner's sugar
16 ounces chocolate chips
1/3 bar paraffin wax

Mix butter, peanut butter and sugar. Form into walnut-size balls and chill.

Melt chips and wax in saucepan.

Dip balls into chocolate mixture to partially coat, leaving an "eye" uncoated. Place on waxed paper until firm. Store in freezer.

Candy Cane Fudge

Recipe By : Cherylann
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package vanilla milk (white) chips
1 can vanilla creamy icing
1/2 teaspoon peppermint extract
4 drops red food coloring
2 Tablespoons peppermint candy canes -- chopped

Put vanilla chips in pan on the stove at medium heat. Continue stirring until the chips have melted. Add icing to pan and continue stirring.

Take off heat and add peppermint extract until dissolved. Pour mixture into pan. Take food coloring and add one drop in each corner of pan. Take butter knife and begin stirring until the food coloring has been swirled into the fudge. Add chopped peppermint pieces to top of fudge.

Cover the pan with plastic wrap and place in the refrigerator until the fudge has harden. Cut into small pieces.

Chocolate Covered Cherries (15 dozen)

Recipe By :Cherylann
Serving Size : 180
Categories : Candy Christmas

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
180 maraschino cherries with stems
6 cups confectioner's sugar
9 tablespoons unsalted butter -- softened
9 tablespoons light corn syrup
3/4 teaspoon salt
36 ounces semisweet chocolate chips
6 tablespoons shortening

Pat cherries dry with paper towels; set aside. In a small mixing bowl, combine the sugar, butter, corn syrup and salt; mix well. Knead until smooth. Cover and refrigerate for 1 hour.

Roll into 1/2" balls; flatten each into a 2" circle. Wrap each circle around a cherry and lightly roll in hands. Place cherries with stems up on waxed paper-lined baking sheets. Cover cherries loosely and refrigerate for 1 hour.

In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Holding on to the stem, dip each cherry into chocolate; set on waxed paper. Refrigerate until hardened. Store in a covered container. Refrigerate 1-2 weeks before serving.

"15 dozen"

Chocolate Peanut Butter Truffles

Recipe By : Cherylann
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup crunchy peanut butter
1/4 cup butter -- softened
2 cups Holiday Rice Krispies
1 cup powdered sugar
14 ounces almond bark
2 ounces unsweetened baking chocolate
2 Tablespoons vegetable shortening
14 ounces white candy coating multicolored sprinkles

In large bowl, combine peanut butter and butter. Add cereal and sugar, mixing until evenly combined. Drop mixture by rounded measuring teaspoons onto waxed paper-lined tray; roll into balls and set aside. [It's very sticky. If you refrigerate it first, it's not as messy.]

In top of double boiler, over hot water, melt chocolate coating and shortening. [I do it in the microwave.] Dip each peanut butter ball in chocolate and place on waxed paper-lined tray. [Let stand till hardened.] Dip balls in melted white candy coating and top with sprinkles. Refrigerate until firm. [I like to drizzle chocolate over the tops instead of using sprinkles.]

To serve, place balls in small candy paper liners.

Christmas Fudge

Recipe By : Cherylann
Serving Size : 120
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
36 ounces semisweet chocolate chips
1/2 pound unsalted butter
12 ounces evaporated milk
4 1/2 cups sugar
1/4 teaspoon cream of tartar
2 teaspoons vanilla extract

Place chocolate chips and butter in a large mixing bowl; set aside.

Blend together milk, sugar and cream of tartar in a 3-quart saucepan; bring to a boil. Continue to boil for 6 minutes, stirring constantly.

Pour mixture into bowl of chocolate chips and butter have melted and are smooth.

Spray a 15X10 baking sheet with non-stick spray, line with wax paper, then coat wax paper with non-stick spray. Pour chocolate mixture into baking sheet; set aside until cooled.

Chill one hour or until firm. To remove fudge, lift wax paper off of baking sheet; turn out onto a flat surface. Cut in bars, cover with plastic wrap and store in the refrigerator.

"5 pounds"

Creamy Walnut Fudge

Recipe By : Cherylann
Serving Size : 32
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces semisweet chocolate -- chopped
1 ounce unsweetened chocolate -- chopped
14 ounces sweetened condensed milk
1 cup walnuts -- coarsely chopped
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt

Line 8" square baking pan with foil, extending foil above rim of opposite sides.

In 2-quart saucepan, combine chocolates and condensed milk. Cook, stirring constantly, over medium-low heat until chocolates have melted and mixture is smooth, about 5 minutes.

Remove saucepan from heat; stir in nuts, vanilla and salt. Pour chocolate mixture into prepared pan; spread evenly.

Refrigerate until firm, at least 4 hours or up to overnight.

Remove fudge from pan by lifting edges of foil. Invert fudge onto cutting board; discard foil.

Cut into 8 strips, then cut each strip crosswise into 8 pieces. Place pieces between waxed paper in airtight container.

Store at room temperature up to 1 week, or refrigerate up to 1 month.

"64 pieces"

Crockpot Candy

Recipe By : Cherylann
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dry roasted peanuts, lightly salted
1 pound unsalted dry roasted peanuts
12 ounces semisweet chocolate chips
12 ounces white chocolate chips
1 pound vanilla bark

Pour peanuts into large Crock-pot; add chips and chocolate bark. Cover and turn on low setting. Cook for an hour or so.

Stir with a large spoon; coating all the peanuts. Spoon onto waxed paper - whatever size is appropriate for you and let harden. Keep crock-pot on until all candy has been spooned out - no big rush.

NOTES : This is a generous recipe and you will have a gracious plenty. Keeps fresh in plastic bag or container, but don't expect it to last very long because each morsel is filled with a wonderful taste of chocolate and is chocked full of peanuts.

Dixie Peanut Brittle

Recipe By : Cherylann
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups raw, shelled Spanish peanuts with skins on
1 cup sugar
1/2 cup light corn syrup
1/8 teaspoon salt
1 teaspoon unsalted butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Stir together peanuts, sugar, syrup and salt in a 2-quart microwaveable container.

Microwave on High 8 minutes, stirring well after 4 minutes.

Stir in butter and vanilla. Microwave on High 2 additional minutes. Add baking soda and quickly stir until light and foamy. (For safety: remember that mixture will dramatically increase in volume and could spill over sides of container).

Immediately pour onto lightly greased baking sheet; spread to 1/4" thickness. When cool, break into pieces. Store in airtight container.

"1 pound"

Easiest Pecan Pralines

Recipe By : Cherylann
Serving Size : 36
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound brown sugar
1/2 pint whipping cream
2 Tablespoons butter
2 cups pecan halves

Stir brown sugar and whipping cream together in a microwavable bowl; microwave in 2-minute intervals until sugar melts, stirring occasionally.

Remove from microwave; stir in butter and pecan halves.

Drop by teaspoonfuls onto waxed paper; set aside until firm.

Easy Vanilla Fudge

Recipe By : Cherylann
Serving Size : 48
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
4 cups powdered sugar
1 1/2 teaspoons vanilla
12 ounces vanilla chips
3/4 cup chopped nuts

Blend cream cheese, powdered sugar and vanilla together until smooth and creamy; set aside.

Melt chips in a double boiler; stir into cream cheese mixture, mixing well.

Fold in nuts; pour into a lightly buttered 8" square pan.

Refrigerate until firm; cut into squares to serve.

Peanut Butter Cups

Recipe By : Cherylann
Serving Size : 72
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup peanut butter
1/2 cup powdered sugar
1/2 cup powdered milk
4 Tablespoons corn syrup
12 ounces milk chocolate chips

Combine peanut butter, sugar, milk and syrup in a mixing bowl; mix well. Set aside.

Arrange 72 fluted paper candy cups on a baking sheet; set aside.

Melt chocolate in a double boiler or microwave; spoon one teaspoon melted chocolate into one candy cup, tilting to cover the bottom.

Add 1/4 teaspoon peanut butter mixture on top of chocolate; cover with one teaspoon melted chocolate.

Repeat with remaining chocolate and peanut butter mixture; set aside to harden.

"6 dozen"

Peppermint Patties

Recipe By : Cherylann
Serving Size : 100
Categories : Candy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 ounces confectioner's sugar
14 ounces sweetened condensed milk
1 stick unsalted butter -- softened
1 Tablespoon pure peppermint extract
12 ounces chocolate almond bark

Mix together sugar, milk, butter and extract in a large bowl. Roll mixture into small balls. Place on wax paper and chill. Melt almond bark. Remove from heat, using tongs, dip balls into melted chocolate. Cool on waxed paper.

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