It is the holiday season and time to determine what to buy as gifts for your friends and relatives. Everyone enjoys Christmas gifts, especially sweet ones, and toffee, fudge, brittle, and bark are delicacies that no one can resist. Here are five homemade holiday candy recipes to choose from.
Stained glass Christmas cookies:
Roll-Out Cookie Dough
2 1/4 inch Bamboo Dowel Rods
Aluminum cookie sheet
Crushed hard candy in red, green, blue, yellow
White royal icing
Christmas cookie cutters
Gold Pearl Dust
Prepare the Roll-Out cookie dough. Using the dowel rods as a guide, roll out the cookie dough 1cm thick over parchment paper. Select your cookie cutters, and start cutting out your cookies, first with the large cutters and immediately with a small cutter that fits inside the large cut-out. Repeat the same process with different cutters to create multiple combinations.
Place the cookies (still on parchment paper) on the cookie sheet. Bake the cookies; then remove them three minutes before they are done. The cookie should be almost done, but not tanned. Immediately place the crushed candy in the different spaces inside the cookies. Do not allow the candy to touch the top of the cookie to avoid any stains.
Place the cookie sheet in the oven again and bake the cookies for another three minutes. By now the candy should begin to melt in approximately. If after the 3 minutes it is not completely melted, add one minute more. When the candy is done, the cookie should look a little tanned.
Remove the cookies from the oven. Place the cookies with the parchment paper on a cooling grid and allow them to cool completely. Use royal icing in different colors for different effects. After the icing is dry, use gold dust with lemon extract to paint the details. Finish the tree cookie by decorating with nonpareils, icing and a little star.
Easy homemade toffee:
1 cup raw almonds
1 cup unsalted butter, cubed
1 cup sugar
½ teaspoon vanilla extract
¼ teaspoon salt
1½ cup semisweet chocolate chips
â…“ cup pecans, chopped
Preheat oven to 175 degrees C. Line a baking sheet with parchment paper. Spread almonds in an even layer on baking sheet. Place in oven and bake until toasted, about 10 minutes. Set aside.
In a medium saucepan, combine butter, sugar, vanilla extract, and salt over medium heat. Cook, whisking constantly, until butter is melted and mixture is almond brown in color. Spread the hot mixture immediately over the almonds. Sprinkle with chocolate chips and spread them in an even layer until smooth. Sprinkle with pecans. Cool for about two hours.
1 package milk chocolate chips
2 teaspoons vegetable oil
1¼ – 1½ cup mini M&Ms, pretzels, sprinkles
In a heavy saucepan or microwave, melt chips with oil; stir until smooth. Cool for five minutes. Stir in M&M’s or pretzels. Spread onto a waxed paper-lined baking sheet. Refrigerate for 10 minutes. Remove from the refrigerator; break into pieces and store in an airtight container.
Christmas fudge pops:
2 cups sugar
â…” cup evaporated milk
½ cup butter
12 large marshmallows
1 cup semisweet chocolate chips
1 teaspoon vanilla
¼ cup white nonpareils
22 paper lollipop sticks
â…“ cup white vanilla baking chips
1 teaspoon shortening
Line 22.5cm by 16.5cm glass baking dish or 20cm square pan with foil, extending foil 3cm over two opposite sides of pan; grease foil with butter. In a 3-liter heavy saucepan, mix sugar, milk, butter, marshmallows and salt; bring to boil over medium heat, stirring constantly. Reduce heat to low. Stir in chocolate chips and vanilla until mixture can be stirred smooth. Pour into pan. Immediately sprinkle with nonpareils. Cool completely for about an hour.
Use foil to lift fudge out of pan. With a 5cm Christmas tree-shaped cookie cutter, cut fudge. Insert one stick into bottom of each cutout. In small microwavable bowl, microwave vanilla chips and shortening on medium at 50 percent power for 30 to 45 seconds; stir until chips can be stirred smooth. Drizzle over plain side of fudge. Let stand until set.
600g package vanilla-flavor candy coating, coarsely chopped
180g white baking chocolate with cocoa butter, coarsely chopped
3 tablespoons butter-flavor shortening
1/2 teaspoon peppermint extract
450g pretzel twists, coarsely chopped
3/4 cup coarsely crushed striped round peppermint candies
100g dark chocolate, coarsely chopped
Place a disposable slow cooker liner in a 4 liter slow cooker. Add candy coating, white chocolate, and shortening; stir to combine. Cover and cook on low-heat setting for 1 to 1-1/2 hours or until mixture is melted and smooth, stirring every 30 minutes. Stir in peppermint extract. Stir in pretzels and peppermint candies.
Line two large baking sheets with parchment paper. Drop candy mixture by heaping tablespoons onto the prepared baking sheets. Let stand at room temperature until firm.
In a small saucepan cook and stir dark chocolate over low heat until melted; cool slightly. Spoon melted dark chocolate into a decorating bag fitted with a plain tip. Drizzle melted dark chocolate over candies. If desired, sprinkle with additional crushed peppermint candies. Let stand at room temperature until firm.
240g bittersweet chocolate
1/2 teaspoons pure vegetable shortening
1/4 cup white or color sugar beads
Preparation: Line a baking sheet with parchment paper. In the top of a double boiler or in a heat-proof bowl set over a pan of simmering water, melt the chocolate and shortening, stirring with a rubber spatula until smooth. Spoon the melted chocolate in small circles onto prepared baking sheet. Cool for 20 minutes; sprinkle with sugar beads. Let nonpareils harden in a cool place for four hours before serving.