Christmas candies create special memories

It’s Christmas, and children are going to bed with visions of sugarplums dancing in their heads.

Sugarplums aren’t exactly common, but candy certainly is standard at this time of year. And while store-bought candies are handy, it’s not that difficult to make your own confections from scratch — everything from rich fudges to creamy caramels to crisp toffees.

And, in addition to a fresh homemade taste, you’ll also be creating special memories.

Homemade candy is not only a delicious treat to set out during holiday gatherings, it’s a great gift for family and friends.

If you’re making candy, use butter unless the recipe calls for margarine or shortening. These spreads contain less fat and more water,  which can alter the results.

Melt the butter over medium heat and keep the temperature under the pot constant to gradually heat the candy mixture.

Use a heavy saucepan with high sides and a smooth interior. Some people recommend buttering the sides of the saucepan to keep grains of sugar from clinging.

Use a candy thermometer to check the temperature. But make sure to check it for accuracy beforehand by placing it in a pot of water atop the stove. When the water boils, the thermometer should read 212 degrees. If it registers a different temperature, add or subtract the difference to adjust the reading.

Remember when using a candy thermometer to clip it to the pot after the syrup boils, making sure that the bulb of the thermometer is covered with the liquid.

Stir the candy mixture until the sugar is completely dissolved, but then stir slowly, gently and as little as possible through the cooking and cooling stages to help prevent crystal formation. Sudden temperature changes can also lead to crystal formation, creating a grainy candy.

Following are candy recipes from dinnerthendessert.com.

 

 

Turtle Pretzels

48 pretzel snaps

48 Rolo chocolate caramel candies

48 pecan halves

Line pretzel snaps up on a baking sheet, then top with the candies.

Bake in a 200-degree oven for three minutes, then top each with a pecan half. Let harden completely before serving.

 

 

Rum Balls

2 cups powdered sugar

1/4 cup unsweetened cocoa powder

12 ounces vanilla wafers, finely crushed

1 cup walnuts, finely chopped

1/2 cup light corn syrup

1/4 cup rum

In a large bowl, mix confectioners’ sugar and cocoa until blended. Add crushed wafers and walnuts and toss to combine.

In another bowl, mix corn syrup and rum. Stir into wafer mixture. Shape into 1-inch balls.

Roll in additional confectioners’ sugar, cocoa powder or other coatings.

Store in an airtight container.

 

 

Chunky Monkey Bark

12 ounces white chocolate melting disks or almond bark

2 cups freeze dried bananas

1 cup walnuts, chopped

1 cup semi sweet chocolate chips

Melt white chocolate in microwave in 30 second increments until fully melted, stirring each time.

Pour white chocolate into a parchment-lined jelly roll pan and spread evenly.

Cool three to four minutes.

Top with bananas, walnuts and chocolate chips. Allow to cool completely and harden at room temperature for one hour or in the refrigerator for 20 minutes before breaking apart and serving.

 

 

Peppermint Oreo Balls

36  chocolate sandwich cookies

8  ounces cream cheese

16  ounces  white chocolate melting wafers

1/2 teaspoon peppermint extract

48 crushed peppermint candies

Place cream cheese and cookies in a food processor and process until combined. Scoop out small amounts of the mixture and roll into 48 one-inch balls. Place balls on a cookie sheet lined with parchment paper. Freeze 20 minutes, until hardened.

Melt semisweet chocolate with peppermint extract in the microwave at 30 second increments, stirring between each one. Once melted, dip each ball into chocolate with a fork, scraping the bottom. Roll in peppermint candies and place on the parchment paper.

 

 

Chocolate Truffles

2 cups heavy cream

21 ounces semisweet chocolate disks or bar, not chocolate chips

2 cups cocoa powder or powdered sugar

Place heavy cream and chocolate disks in a large microwave-safe bowl. Microwave three minutes, then let sit three to four minutes before whisking three to four minutes, until smooth and shiny.

Cover with plastic wrap and refrigerate at least four hours.

Using a tablespoon scoop, make tablespoon-sized balls, then drop them into either cocoa powder or powdered sugar and roll into smooth balls.

 

 

 

Chocolate Cheesecake Bites

3.4-ounce package instant chocolate pudding

8 ounces cream cheese

1 teaspoon vanilla extract

1/4 teaspoon salt

1/4 cup powdered sugar

1 cup mini chocolate chips

1/2 cup cocoa powder

Mix pudding, cream cheese, vanilla, salt, powdered sugar and mini chocolate chips in a large bowl. Chill 30 minutes.

Form into one-inch balls, then dip in a small bowl of cocoa powder until coated.

 

 

Salted Caramels

2 cups sugar

1-1/2 cups heavy cream

2/3 cups light corn syrup

1/2 cup unsalted butter

1-1/2 teaspoons kosher salt

1 tablespoon vanilla extract

Place sugar, heavy cream, corn syrup, butter and one teaspoon salt in a Dutch oven with a candy thermometer attached. Heat over medium heat, whisking well, until it comes to a boil, then lower the heat to medium low, whisking well until mixture reaches 245 degrees.

Turn off the heat and whisk in the vanilla extract, then pour it into a parchment-lined 8-inch square baking pan. Sprinkle remaining salt over the top and let it harden four to six hours before cutting.

 

 

Peppermint Patties

3/4 cup sweetened condensed milk

1-1/2 teaspoons peppermint extract

3-1/2 cups powdered sugar

3 cups semisweet chocolate melting disks

Place sweetened condensed milk, peppermint extract and powdered sugar into the bowl of a stand mixer and mix on medium speed until a dough forms.

Roll dough on parchment paper into a 1/4-inch-thick sheet. Let dry two hours before cutting with a one-inch round cookie cutter. Let dry another hour.

Melt chocolate disks in 30 second increments until totally melted, then dip patties in the chocolate with a fork, tapping the excess amount off. Cool on wax paper until completely dry.

 

 

Fruitcake Bark

1/2 cup mixed candied fruit, chopped

1 tablespoon brandy, optional

1/2 cup walnuts

5 ginger snaps, coarsely chopped

20 ounces white chocolate melting disks

In a small bowl, combine candied fruit and brandy.

Chop the walnuts. Break apart gingersnaps, making sure to discard any crumbs.

Place white chocolate melting disks in a microwave safe bowl and melt in 30 second increments, stirring each time, until completely smooth.

Evenly spread melted chocolate into a parchment-lined jelly roll pan. Sprinkle with chopped fruit, walnuts and cookie pieces, pressing lightly so they are set into the chocolate.

Refrigerate about 10 minutes, until hardened, then break into pieces.

 

 

Buckeye Balls

1-1/2 cups peanut butter

1/2 cup unsalted butter, room temperature

1 teaspoon vanilla extract

3 cups powdered sugar, unsifted

6 ounces semi-sweet chocolate chips

1 tablespoon shortening

Place peanut butter, butter, vanilla and powdered sugar in the bowl of a stand mixer, then beat until it forms a stiff dough.

Roll two teaspoons dough into a ball, repeating until all the dough is used.

Place balls on a baking sheet lined with parchment paper, then refrigerate at least an hour.

Place chocolate and shortening in a microwave-safe bowl and melt 30 second increments in microwave until fully melted, mixing between each increment.

Dip balls in chocolate almost all the way to the top, leaving the eye of the peanut butter ball showing. Scrape each ball across the lip of the bowl to remove excess chocolate. Use a toothpick to push the buckeye ball onto the parchment paper to harden for 30 to 45 minutes in the refrigerator before eating.

 

 

Cream Cheese Mints

3 ounces  cream cheese, softened

1/4 teaspoon  peppermint

3 cups  confectioners’ sugar

5 drops either red or green food coloring, optional

Place cream cheese and extract in a stand mixer and beat in the powdered sugar. Knead dough one minute, adding the  desired food coloring, if using.

Roll dough until 1/4-inch thick. Cut out one-inch circles.

Let harden two to three hours before storing.