HOME-MADE CANDIES FOR THE HOLIDAY'S
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Holidays and Entertaining
HOME-MADE CANDIES FOR THE HOLIDAY'S
Share your holiday tips
I am throwing this idea out and please let me know what you think.  We will be approaching the holiday's in a couple of months.  It's always nice to give a box of home-made candies to famil
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HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/16/2011 11:42 AM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
I am throwing this idea out and please let me know what you think.  We will be approaching the holiday's in a couple of months.  It's always nice to give a box of home-made candies to family and friends.  So, I have found some wonderful recipes that I am willing to share but I am hoping that those who like the idea will share there recipes too!

Let me know if you like the idea and then we can get started. 

:')

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/16/2011 12:28 PM EDT
Posts: 959
First: 1/30/2010
Last: 1/22/2013
It sounds like a great idea!  But I can't say that I have any candy recipes myself.  None that I tried ever turned out very well.  Embarassed

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/16/2011 1:17 PM EDT
Posts: 1037
First: 10/1/2008
Last: 4/18/2014

I have a great recipe for peanut brittle with chocolate chips in it!!  A winner every time!  I'd be happy to share!

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/16/2011 1:27 PM EDT
Posts: 1333
First: 8/8/2008
Last: 4/16/2014
sounds like a great idea but i never made candy in my life. hope there are more people at VBB to work with you good luck

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/16/2011 2:28 PM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
I make a mean batch of fudge and Almond Roca, but Chocolate Covered Cherries are my specialty! My recipe is posted on this site at:
http://www.verybestbaking.com/recipes/Legacy-12230/Chocolate-Covered-Cherries/detail.aspx


Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/16/2011 2:58 PM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
Here's my Almond Roca recipe that is a winner! (It was posted on this site a few months ago.)



Almond Roca


2 c. sugar

1 lb. butter

1/2 c. almonds; chopped

1 11-12 oz. pkg. milk chocolate chips

1 6 oz. pkg. semi-sweet chocolate chips

1/2-1 c. almonds; chopped finely


NOTE:  This recipe requires a candy thermometer. I got the recipe from someone who grew up in South Africa, so the temperature is in Centigrade, not Fahrenheit. I just have never taken the time to adjust my recipe to American standards!!!

NOTE 2: This may seem really complicated at first, but after your first batch it’ll seem rather easy.


Lightly spray 2 cookie sheets with Pam, or line with Parchment paper (I prefer the Parchment paper).


Put butter in bottom of large cooking pan, add sugar, and cook over medium heat stirring constantly, until temperature on thermometer reaches 145 degrees C (not F). Add 1/2 cup chopped almonds. Continue cooking and stirring until temperature reaches 160 – 165 degrees C. Do not undercook. (The candy will start to turn brown in color. If it smells like burned sugar, you’ve cooked it too long and it will be difficult to spread out on the cookie sheet.) Once the temperature reaches 160-165, immediately pour onto the cookie sheets and using a wooden spoon, spread out to the edges of the pans.


While it cools, melt chocolate chips in large bowl in microwave. When the Roca is cool and hardened, spread half the melted chocolate onto the Roca, and sprinkle on half of the finely chopped almonds.


When the chocolate has hardened and is no longer sticky to the touch, turn the Roca over. (To make this easier, I have 2 sizes of cookie sheets. I use the smaller cookie sheets when I first pour out the cooked candy. When it’s time to turn the Roca, I put the larger cookie sheet over the top of the smaller, and flip it in one smooth motion. This prevents the Roca from breaking up.) Using the remaining melted chocolate, cover the second side of the Roca with the chocolate, and sprinkle on remaining finely chopped almonds.


Once the chocolate is hardened, you are ready to break the Roca into whatever size pieces your heart desires! I store the Roca in a sealed container in the refrigerator, up to one month.




 

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/16/2011 4:45 PM EDT
Posts: 959
First: 1/20/2010
Last: 4/13/2014
Great Idea. I have copied what there is now/

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/16/2011 4:59 PM EDT
Posts: 1037
First: 10/1/2008
Last: 4/18/2014
              CHUNKY PEANUT BRITTLE

1 package Peanut Butter Chips ( not swirl)
1 1/2 cups Butter
1 3/4 cups sugar
3 Tablespoons light corn syrup
3 Tablespoons water
1 1/2 cups salted peanuts, coarsely chopped
1 - 12 oz package semisweet Chocolate chips (2 cups)

Lightly grease 15"x10" jelly roll pan.  sprinkle with 1 cup peanut butter chips evenly over bottom of pan and set aside.

In 2-3 quart saucepan over medium heat, heat butter, sugar, corn syrup, and water to boiling, stirring constantly.  Set candy thermometer in place and continue cooking, stirring frequently until temperature reaches 300 degrees F. or hard crack stage. ( when a small amount of mixture dropped into cold water separates into hard brittle threads) about 20 minutes

Remove saucepan from heat: stir in chopped peanuts, immediately pour mixture evenly onto prepared pan, being careful not to disturb the peanut butter chips.  Quickly sprinkle with semisweet chocolate chips and remaining peanut butter chips,

Cool brittle completely in pan on wire rack about 45 min ( or place in refrigerator to cool)

When brittle is cool remove from pan.  With hands break brittle into pieces.

Store brittle in tightly covered container to use up within 2 weeks.  ( It won't last that long)

Yield: 2 pounds.

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/16/2011 5:25 PM EDT
Posts: 1073
First: 11/14/2008
Last: 4/7/2014
Sounds like a great idea - I'll watch for the recipes, and start digging out some of mine to share!

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/16/2011 6:56 PM EDT
Posts: 888
First: 10/15/2010
Last: 3/2/2014
Verlee,

Thanks for the great candy recipe.  I'll add it to the list of candies I make at Christmas time to send to the kids.

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/16/2011 6:58 PM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
In Response to HOME-MADE CANDIES FOR THE HOLIDAY'S:
I am throwing this idea out and please let me know what you think.  We will be approaching the holiday's in a couple of months.  It's always nice to give a box of home-made candies to family and friends.  So, I have found some wonderful recipes that I am willing to share but I am hoping that those who like the idea will share there recipes too! Let me know if you like the idea and then we can get started.  :')
Posted by Susan K


Susan, Great idea! Last year I made 21 batches of candies, bars and cookies for care packages.
I'm willing to share.

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/16/2011 7:44 PM EDT
Posts: 7296
First: 6/23/2010
Last: 4/18/2014
You all know that I can't make jelly, can't can a pickle (well, except one), can't make pie crust, can't make bread ......... I CAN make candy.  I've posted my great microwave peanut brittle  and super, old divinity, sugared pecans and so on.  When I get some energy I'l get those recipes and re-post them.

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/16/2011 8:58 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
Verlee and Barbara...

Thank you so much for sharing your candy recipes!  I must go out and buy a candy thermometer; any recommendation?  

I better start going through my cookbooks.  Some I have made and there are a couple that are hard candies that seem very easy to make but they would make a great gift to hand out to friends and family.  Well, you got to save some for yourself to sample too! lol lol

That is why I love this site so much, it's people like all of you that come together and share.  Thank you!

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/17/2011 12:15 AM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
In Response to Re: HOME-MADE CANDIES FOR THE HOLIDAY'S:
              CHUNKY PEANUT BRITTLE 1 package Peanut Butter Chips ( not swirl) 1 1/2 cups Butter 1 3/4 cups sugar 3 Tablespoons light corn syrup 3 Tablespoons water 1 1/2 cups salted peanuts, coarsely chopped 1 - 12 oz package semisweet Chocolate chips (2 cups) Lightly grease 15"x10" jelly roll pan.  sprinkle with 1 cup peanut butter chips evenly over bottom of pan and set aside. In 2-3 quart saucepan over medium heat, heat butter, sugar, corn syrup, and water to boiling, stirring constantly.  Set candy thermometer in place and continue cooking, stirring frequently until temperature reaches 300 degrees F. or hard crack stage. ( when a small amount of mixture dropped into cold water separates into hard brittle threads) about 20 minutes Remove saucepan from heat: stir in chopped peanuts, immediately pour mixture evenly onto prepared pan, being careful not to disturb the peanut butter chips.  Quickly sprinkle with semisweet chocolate chips and remaining peanut butter chips, Cool brittle completely in pan on wire rack about 45 min ( or place in refrigerator to cool) When brittle is cool remove from pan.  With hands break brittle into pieces. Store brittle in tightly covered container to use up within 2 weeks.  ( It won't last that long) Yield: 2 pounds.
Posted by Barbara B


OOOOH, this sounds wonderful! Every year I try a new candy recipe, and I think this will be my "test" for this year. Thank you, Barbara!!!

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/17/2011 6:36 AM EDT
Posts: 3543
First: 1/16/2009
Last: 4/18/2014
Sounds like a great idea to me.  Candy  makes a wonderful gift.

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/17/2011 8:38 AM EDT
Posts: 2517
First: 6/4/2010
Last: 4/18/2014
Imade homemade fudge for the holiday s and gave it as gifts.

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/17/2011 8:58 AM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
I have never had much luck with candy, making it not eating it!  I  make the No Fail Fudge and variations of it and I make a Toffee that is made with crackers. (Sure does not take the place of the REAL thing)
I have found this a beautiful fudge, a bit different and very very tasty.
Trail Mix White Fudge
1/2 Cup dried cranberries
1/2 Cup dried apricots cut in 1/2 inch dice
1/2 Cup roasted pistachios, chopped
1/2 Cup crystallized ginger, chopped small
2/3 Cup sugar
1 can, 15 ounce evaporated milk
1/4 tsp salt (I omit the salt if pistachios were salted)
8 ounces white chocolate
1 1/2 Cup miniature marshmallows
Line an 8 inch square pan with foil or parchment paper
Place cranberries, nuts and ginger in a bowl, stir to combine. Set aside
In a saucepan bring milk and sugar to a boil, stir constantly until mixture thickens and becomes a caramel color, about 5 minutes.  Remove from heat and stir in chocolate and marshmallows.  Pour mixture into bowl with cranberry, nut mixture.  Stir to combine.
Press into pan.  Cool 1 to 2 hours.  Lift fudge out of pan by foil or parchment and cut into squares.

The ginger does not take over the flavor in this fudge, I was a bit worried but the flavors all work to gether well.  It is a beautiful fudge for the holidays as the green of the pistachios and the gold of the apricots show well.
Trust me! You have to try this one.

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/17/2011 10:57 AM EDT
Posts: 653
First: 10/4/2008
Last: 4/18/2014

NOT a candy maker!!!!  But, this may be the year I try!  All of the above recipes sound DELICIOUS!!

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/17/2011 12:31 PM EDT
Posts: 2164
First: 8/8/2008
Last: 4/18/2014
I make Buckeye balls if I have time I will post them tomorrow

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/17/2011 12:58 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
This one is so easy and I checked my pantry and I have the ingredients, so I think I will make some today!  Oh boy is it good!

CANDY SALTINE BRICKLE

SALTINE CRACKERS
2 STICKS OF BUTTER
1 CUP SUGAR
1 (12 OUNCE) MILK CHOC. MORSELS

LINE COOKIE SHEET WITH ALUM. FOIL.  PLACE SALTINES OVER SURFACE.  SET ASIDE.  MELT BUTTER AND SUGAR TO SLOW BOIL.  POUR OVER SALTINES AND BAKE AT 350* FOR ABOUT 8 MINUTES OR UNTIL GOLDEN.  REMOVE AND SPREAD MILK CHOC. MORSELS OVER TOP WHILE THEY MELT.  REFRIGERATE FOR 1 HOUR AND BREAK INTO PIECES.
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