Christmas Candy Recipes - Add Yours!

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Peppermint Brittle

2 pounds white chocolate
30 small peppermint candy canes


Line a large jellyroll pan with heavy-duty foil.

Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth.

Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks.

Stir peppermint into melted white chocolate.

Spread evenly in pan, and chill until set, about 1 hour.

Slam the pan on the counter to break it up into edible pieces.

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TIGER BUTTER

1 pound white chocolate
1 pound semisweet chocolate, melted
1 1/3 cups crunchy peanut butter

Line a 10x15 inch pan with parchment. Set aside.

In the top of a double boiler set over simmering (not boiling) water, heat white chocolate and peanut butter. Stir constantly until white chocolate and peanut butter melts.

Spread onto prepared pan. Pour melted semi-sweet chocolate over top and swirl through with a knife, to create a marble pattern. Chill until firm. Cut into 1 /2 x 1" pieces

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These look just like their name....like a cow went pft....but they're yummy

COW PIES

2 cups milk chocolate chips
1 tablespoon shortening
1/2 cup raisins
1/2 cup chopped almonds


In the top pot of a double boiler, melt chocolate chips and shortening over simmering water in the bottom pot.. Stir until smooth. Remove from the heat; stir in raisins and almonds.

Drop by tablespoonfuls onto waxed paper or parchment. Chill until ready to serve.

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Guaranteed to sweeten even J.R. up....

TEXAS MILLIONAIRE FUDGE

2 packages (6-oz.) semisweet chocolate chips
1 pint marshmallow cream
1 teaspoon vanilla extract
4 1/2 cups sugar
1 large can evaporated milk
1/4 pound margarine
1 pound chopped pecans

Place first 3 ingredients in a large mixing bowl. Bring sugar, milk, and margarine to a boil in a heavey saucepan for 7 minutes, stirring constantly. Add this mixture to first part. Add pecans and mix until chocolate chips are melted. Pour into a 14 x 8 x 2-inch buttered pan. Let cool. Put in the refrigerator to firm.

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Fruit Loop's adoptive mother's recipe. She said never make it when it's raining or humid outside. Don't know why.

DIVINITY

2 cups white sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla extract

Cmbine sugar, corn syrup, hot water, and salt in a 2 quart saucepan. Cook and stir until sugar dissolves and mixture comes to a boil. Cook to hard ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals forming on the sides of the pan, using a pastry brush dipped in water. Remove from heat.

As syrup reaches temperature, begin whipping egg whites in a large glass or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup in a thin stream over beaten egg whites, beating constantly with electric mixer at medium speed. Increase speed to high, and continue beating for about 5 minutes.

Add vanilla; continue beating until the mixture becomes stiff and begins to lose its gloss. If it is too stiff, add a few drops hot water. Immediately drop by teaspoonfuls onto waxed paper. Let stand til set. Store in an airtight container at room temperature.

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Fruit Loop's Aunt Jane's recipe. (Rest in peace, Aunt Jane. Thanks so much for buying me the Barbie Country Camper for Christmas when my parents wouldn't get it for me)

Fruit Loop's Aunt Jane's recipe for MARTHA WASHINGTONS

1 cup margarine
4 cups confectioners' sugar
1 (14 ounce) can sweetened condensed milk
2 cups shredded coconut
2 cups chopped pecans
2 teaspoons vanilla extract
2 cups semisweet chocolate chips


Line 2 cookie sheets with wax paper. Set aside. Mix margarine, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans, and vanilla; mix well, using a sturdy large spoon. Chill until firm enough to handle.

Form into small balls and place on prepared cookie sheets . Chill until very firm.

Melt chocolate chips in top pot of double boiler over simmering water. Using a toothpick, dip balls into melted chocolate. Let cool on wax paper.

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Old-Fashioned Hard Candy

2 cups granulated sugar
1 cup water
2/3 cup light corn syrup
1 teaspoon oil flavoring*
Food coloring as desired
Confectioners' sugar

* Oil flavoring can be purchased at drugstore or baking supply shop. Mix sugar, water and syrup until sugar is dissolved. Boil on medium heat to 300 degrees F or hard ball stage. Remove from heat. Add flavoring and food coloring and mix well. Odor will be extremely strong at this time, so prepare in well-ventilated kitchen. Pour in streams onto cookie sheet which has been very generously covered with confectioners' sugar. Make little ditches of confectioners' sugar so the candy does not spread too much. Sift more confectioners'sugar on top of candy streams. Cut with scissors into bite-size pieces as it begins to cool and outer edge will hold its shape. Do not wait until it is completely cooled, because it becomes hard and impossible to cut.

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Christmas Fruitcake
1-9” round cake

This is best made in early November.

1 pound, 2 oz currants
3 tablespoons brandy
8 oz of sultanas
8 oz of raisins
6 oz glace cherries
4 oz candied peel, chopped
1 lemon
10 oz flour
10 oz butter
½ teaspoon Allspice
Pinch salt
½ teaspoon cinnamon
10 oz soft brown sugar
6 eggs
3 tablespoons milk
almond paste
Royal Icing

Wash dried fruit under cold water two days before making the cake. Drain and turn onto clean paper towel, pat dry, then spread on paper towels to dry. On baking day, grease a 9” round cake pan, lined with waxed paper, and regrease.

Tie a band of brown paper around the outside of the tin to come 3” above the top. Put the prepared fruit, cherries, and peel in a bowl and mix well. Grate lemon rind. Sift together flour, spices and salt and add it and the lemon rind to the bowl of mixed fruit.

Cream butter and sugar together till smooth. Break eggs into this mixture and whisk lightly. Add the egg mixture, 2 tablespoons at a time, to the butter mixture, beating until well mixed each time. Fold into the flour and fruit mixture. Add a little milk if necessary to make it soft enough to drop from the spoon. Turn batter into the baking tin, spreading evenly, and make a dip in the center.

Bake at the bottom of the oven at 300F for four and a half hours until cake is golden brown and firm to the touch.

To prevent the cake from overbrowning, cover with two or three pieces of brown paper after the first two hours baking time. Allow the cake to cool in the tin. Before storing it, prick it with a fork and slowly pour the brandy over it. To store, wrap in several layers of ungreased wax paper, then wrap in foil and store in an airtight tin. Cakes made several weeks before Christmas will be dark brown and rich in flavor. Decorate with almond paste and royal icing.


AUNT JANE'S DATE NUT LOAF

1 cup dates, pitted and chopped
1 cup water
1/2 cup butter
1 cup white sugar
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1 egg, beaten
1 teaspoon vanilla extract
1 cup chopped walnuts

1/4 cup butter
1/3 cup heavy cream
1/2 cup brown sugar


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes.

Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan.

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce.


To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.