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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Forums  »  Baking Forums  »  Holidays and Entertaining  »  HOME-MADE CANDIES FOR THE HOLIDAY'S

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/17/2011 1:34 PM EDT
Posts: 5
First: 8/17/2011
Last: 8/19/2011
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


I am always looking for new candies to make for the holidays.  I make 3 candies every year.  Fantasy Fudge made with Nestle chips and marshmallow creme is a favorite.  It turns out so smooth and creamy.  I also make divinity.  It is so snowy white, it looks beautiful for Christmas and is a classic.  The third candy varies.  Sometimes I make pecan pralines which don't always turn out and sometimes it is the white peppermint bark.  If you have a recipe that is a favorite and consistently turns out, I would love to share.

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/17/2011 2:35 PM EDT
Posts: 888
First: 10/15/2010
Last: 3/2/2014
Honey Nut White Fudge

This is a Nestle's recipe

1 1/2 cups granulated sugar
2/3 cups (5 oz) evaporated milk
2 Tbs butter or margarine
2 cups miniature marshmallows
2 cups (12 oz pkg) Nestles premier white morsels
1 1/2 cups honey-roasted peanuts, divided
2 tsp vanilla flavoring

Line 9" sq pan with foil. 

Combine sugar, evap milk and butter in medium pan.  Bring to a full rolling boil over medium heat, stirring constantly.  Boil, stirring constantly for 4 1/2-5 minutes.  Remove from heat.

Stir in marshmallows, morsels, 1 cup peanuts and vanilla extract.  Stir vigorously for 1 min.  or until marshamallows are melted.  Pour into prepared baking pan.  Coarsely chop the remaining nuts and sprinkle over the fudge, pressing the nuts into the fudge.  Lift from pan; remove foil.  Cut into 48 1 inch squares.

Cranberry Nut Chocolate Bark

1 cup dried cranberries
3/4 cups toasted diced pecans
2 2/3 cups semisweet or bitter sweet choc, melted (I use choc chips)
2 2/3 cups choooped white chocolate, melted  (I use baking chips)


Toss cranberries and pecans together and set aside.
Melt dark choc and spread into and 8 x 12" oval on parchment paper.
Allow the choc to set, but not harden completely.
Melt the white choc and mix it with about 3/4 cup cranberries and nuts.
Spread this over the dark chocolate.
Sprinkle the rest of the nuts and fruit on top, pressing them gently into the white chocolate.
Allow the candy to cool until hardened.  Break into chunks.

Buttery Almond Crunch - not hard like peanut brittle

1 Tbs plus 1/2 cup butter, softened and divided
1/2 cup sugar
1 TLbs light corn syrup
1 cup sliced almonds

Line 8" pan with foil.  Butter the foil with 1/2 Tbs butter and set aside.

Spread the sides of a heavy saucepan with 1/2 Tbs butter.  Add 1/2 cup of butter, sugar and corn syrup.  Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown (about 3 minutes).  Stir in almonds.  Quickly pour into prepared pan.  Chill until firm, invert pan and remove foil.  Break candy into pieces. 

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/17/2011 3:44 PM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
Bakery1 - All 3 of your recipes sound terrific. I'll definitely be trying them out this holiday season.

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/17/2011 9:20 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
In Response to Re: HOME-MADE CANDIES FOR THE HOLIDAY'S:
In Response to HOME-MADE CANDIES FOR THE HOLIDAY'S : I am always looking for new candies to make for the holidays.  I make 3 candies every year.  Fantasy Fudge made with Nestle chips and marshmallow creme is a favorite.  It turns out so smooth and creamy.  I also make divinity.  It is so snowy white, it looks beautiful for Christmas and is a classic.  The third candy varies.  Sometimes I make pecan pralines which don't always turn out and sometimes it is the white peppermint bark.  If you have a recipe that is a favorite and consistently turns out, I would love to share.
Posted by Tracy B


Tracy...

Welcome to VBB.  We all love to share recipes and baking tips.  We have a great group of women here and it's fun!

Would you please share your recipe for Divinity.  Now the one I posted is a favorite and it gets great everytime.  My neice hand makes containers for gifts at Christmas.  She always uses this candy recipes to fill the containers.  The only problem I have with the candy is that I can't keep my hands off it!

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/18/2011 12:58 AM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
                                  MAMA'S DIVINITY
4 cups white sugar
1 cup light corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans or walnuts

In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir
only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches
260 degrees F on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture
reaches 260 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg
whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds
its shape, approximately 5 minutes. Stir in pecans or walnuts.

Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other.
This may take a little because the technique is to twirl the pushing spoon, making the candy look
like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water.
You will need to work fast when making this type of candy. After you spoon the cooked sugar and
nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them
in an airtight container for up to 2 weeks.

This recipe makes a lot. I have never counted them. It also depends on how big the pieces are.

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/18/2011 1:17 AM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
                                  Fantasy Fudge
3 cups white sugar
3/4 cup marg. or butter
2/3 cup evaporated milk
1 bag(12 oz.) semisweet choc. chips
1 jar (7 oz.) Kraft marshmellow creme
1 cup chopped walnuts or pecans
1 teaspoon vanilla

Combine sugar, marg. or butter, and milk, bring to a boil. Stir 5 min. over
medium heat to softball stage 238 degrees.  Remove from heat, stir in
choc. chips, marshmellow creme, nuts and vanilla, beat until well
blended.  Pour into a greased 13 x 9 pan. Cool, cut into pieces
Always use a candy thermometer.

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/18/2011 1:43 AM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
                                     Butter Nut Toffee
2 cups white sugar
1 cup real butter ( 2 sticks )
1/2 cup water
1 teaspoon salt
1 cup walnuts chopped

Mix together the first 4 ingredients, use medium heat, stirring
constantly to 285 degrees and not a second longer. Stir in
walnuts fast.  Pour into a greased cookie sheet with sides and
spread out fast.  Let cool.  Melt 6 oz. Nestle's semisweet choc.
chips in double boiler or microwave and spread over cooled
mixture. Sprinkle chopped nuts over choc. chips while still
warm. The nuts that you sprinkle over the choc. mixture is
extra. I sprinkle them lightly. Cut or break into pieces.
Always use candy thermometer.

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/18/2011 2:04 AM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
                                  Peanut Butter Candy
Melt:  2 sticks marg. Remove from stove.
Stir in: 1 cup smooth peanut butter
             1 box of powdered sugar
Press in 13 x 9 ungreased pan.
Melt:  Approx. 6 to 8 oz of Nestle Milk Choc Chips and
spread over the first mixture. When firm cut into pieces.

Note: This year I will try Nestle's Dark Choc. Chips.

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/18/2011 2:30 AM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
Verlee, Barbara B, Nikki, Susan and Bakery1,

Thank you for all your great candy recipes. I have printed and
can't wait to try these for Christmas.

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/18/2011 8:56 AM EDT
Posts: 5
First: 8/17/2011
Last: 8/19/2011

Divinity

-2 1/2 cups sugar
-1/2 cup light corn syrup
-2 egg whites
-1tsp. vanilla
-About 40 pecan halves

In a heavy 2 quart saucepan mix sugar, corn syrup, and 1/2 cup water.  Cook and stir over medium high heat to boiling.  Clip candy thermometer to pan.  Cook over medium heat, without stirring, to 260 degrees (hard ball stage, takes 10 to 15 min.)  Remove from heat.  Remove thermometer.

In a large mixing bowl, beat egg whites with a sturdy, stand mixer on medium speed till stiff peaks form.  Gradually pour hot mixture in a thin stream over whites, beating on high about 3 minutes; scrape bowl.  Add vanilla.  Continue beating on high just till candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon that mounds on itself.  (This final beating time varies for me based on the humidity. Can take 8 minutes or more.)  You want the mixture to look flat not shiny.

Drop a spoonful of candy mixture on waxed papter.  If it stays mounded, it has been beated sufficiently.  If it flatens out, beat one minute more, check again.  Drop mixture from a teaspoon onto waxed paper.  If mixture becomes too stiff/dry to spoon, add a few drops of hot water and mix for a few seconds.  Top with pecan halves.  Makes about 40 pieces.

*You can also stir in chopped pecans instead of using halves, but I like to preserve the pristine white of the candy.


Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/18/2011 10:44 AM EDT
Posts: 2161
First: 8/8/2008
Last: 4/16/2014
These candies look like the nut of the buckeye tree hope you enjoy them first time I have added a recipe.

Buckeye Candy
2 cups peanut butter , 1/4 stick of butter softened,3 1/4 cups powdered sugar , 2 cups Nestle semi-sweet morsels, 2 tablespoons veg shortening

Directions:
Line baking sheets with wax paper.
Beat peanut butter,butter until creamy . Beat in powdered sugar until mixture holds together and is moistened . shape into 1 inch balls place on baking sheets. Freeze for 1 hour.
melt morsels and shortening in microwave on high for 1 min. stir if not melted microwave at 10 to 15 intervalstill melted
Dip peanut butter centers into melted choc using a wooden pick leaving a portion of the center uncovered. shake off excess choc and scrape bottom of candy on side of bowl. return to bking sheet. refrigerate until choc is set .

store in covered container in refrigerator  Yields about 6 doz candies
r

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/18/2011 12:17 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
OH WOW!!!! 

What wonderful recipes everybody!  Thank you so much for sharing and taking the time to post your recipes...this is GREAT!!

I have 2 more recipes that I want to share.  I hope to get them posted in the next few days.  I am helping at the Lion's Club Carnival; raising money to help those in need in the community.

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/18/2011 8:56 PM EDT
Posts: 1457
First: 10/19/2009
Last: 2/11/2012
PECAN CARAMEL CANDIES

63 MINIATURE PRETZELS
1 PKG. (13 OUNCES) ROLO CANDIES
63 PECAN HALVES

1.  LINE BAKING SHEET WITH FOIL.  PLACE PRETZELS ON FOIL; TOP EACH PRETZEL WITH A CANDY.

2.  BAKE AT 250* FOR 4 MINUTES OR UNTIL THE CANDY IS SOFTENED (CANDIES WILL RETAIN THEIR SHAPE).  IMMEDIATELY PLACE A PECAN HALF ON EACH CANDY AND PRESS DOWN SO THE CANDY FILLS THE PRETZEL.  COOL SLIGHTLY.  REFRIGERATE FOR 10 MINUTES OR UNTIL SET.  YIELD: 63 CANDIES

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/18/2011 9:18 PM EDT
Posts: 5
First: 8/17/2011
Last: 8/19/2011
This recipe is very quick and easy, but my kids love it.

Peppermint Bark

1 Pkg. White Chocolate Almond Bark
6 - 8 Red/Green Striped Pepperming Candy Canes

Line baking sheet with lightly greased foil or baking mat. Crush candy canes in a zipper bag with a rolling pin.  Melt chocolate according to directions. Mix in most of the crushed peppermint.  Pour onto baking sheet.  Sprinkle with remaining peppermint.  When set, break into pieces.




 

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/18/2011 11:04 PM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
In Response to Re: HOME-MADE CANDIES FOR THE HOLIDAY'S:
                                  MAMA'S DIVINITY 4 cups white sugar 1 cup light corn syrup 3/4 cup cold water 3 egg whites 1 teaspoon pure vanilla 2 cups chopped pecans or walnuts In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 260 degrees F on a candy thermometer, bringing it to a hard ball stage. While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 260 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg Always use candy thermometer. whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans or walnuts. Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.
Posted by Carol P


Oh, I haven't made divinity in years. Thanks for the reminder, Carol!

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/18/2011 11:09 PM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
Tracy B - We love using white chocolate. I always make 1 batch with toasted whole almonds, and 1 batch with crushed lemon drops or your candy canes.

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/18/2011 11:11 PM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014

Carol P - Thanks for all your contributions. I think I'll be trying all of them...eventually!!!

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/19/2011 12:37 AM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
Verlee,  Thank you!  I'll be trying all of them eventually too. With all
the pies, cakes, bars, cookies,brownies, and now candy recipes, it's
going to take me a long time.  I usually try to add a new candy
recipe every year, but this year maybe more than 1.  Thank you for
all your recipes too!

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/19/2011 12:51 AM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
In Response to Re: HOME-MADE CANDIES FOR THE HOLIDAY'S:
Divinity -2 1/2 cups sugar -1/2 cup light corn syrup -2 egg whites -1tsp. vanilla -About 40 pecan halves In a heavy 2 quart saucepan mix sugar, corn syrup, and 1/2 cup water.  Cook and stir over medium high heat to boiling.  Clip candy thermometer to pan.  Cook over medium heat, without stirring, to 260 degrees (hard ball stage, takes 10 to 15 min.)  Remove from heat.  Remove thermometer. In a large mixing bowl, beat egg whites with a sturdy, stand mixer on medium speed till stiff peaks form.  Gradually pour hot mixture in a thin stream over whites, beating on high about 3 minutes; scrape bowl.  Add vanilla.  Continue beating on high just till candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon that mounds on itself.  (This final beating time varies for me based on the humidity. Can take 8 minutes or more.)  You want the mixture to look flat not shiny. Drop a spoonful of candy mixture on waxed papter.  If it stays mounded, it has been beated sufficiently.  If it flatens out, beat one minute more, check again.  Drop mixture from a teaspoon onto waxed paper.  If mixture becomes too stiff/dry to spoon, add a few drops of hot water and mix for a few seconds.  Top with pecan halves.  Makes about 40 pieces. *You can also stir in chopped pecans instead of using halves, but I like to preserve the pristine white of the candy.
Posted by Tracy B


Tracy,  Welcome to VBB. Looks like we both make divinity and Fantasy Fudge every year. 
I make 4 batches of divinity. 2 with vanilla, 1 with black cherry flavor and 1 with black raspberry.
Humidity is a bad thing for divinity. I live in the San Diego area and usually don't have to worry
about humidity but, I sure had to when I lived in Michigan. Hope you enjoy this site. There are
a lot of wonderful people who share tips, recipes, and really care about each other.

Re: HOME-MADE CANDIES FOR THE HOLIDAY'S

posted at 8/19/2011 1:10 AM EDT
Posts: 1627
First: 8/9/2008
Last: 6/11/2013
Susan, Mary L, and Tracy,  Thank you for sharing your recipes. I have
printed them and added them to my new candy list.
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