Ring in Christmas by making fresh candies

Pretzel Turtles
It’s Christmastime, a season when children go 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 — everything from rich fudges to creamy caramels to crisp toffees — from scratch.
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. 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 www.pioneerwoman.com.
Crock Pot Candy
2 tablespoons unsalted butter, diced
16 ounces almond bark
12 ounces semi-sweet chocolate chips
10 ounces dark chocolate chips
10 ounces peanut butter chips
3 cups salted, roasted peanuts
1-1/2 cups lightly crushed, ridged potato chips
1-1/2 cups. crushed pretzel twists or skinny sticks
1 cup red and green coated candies, such as M&Ms, optional
1/4 cup sprinkles, optional
Place the butter in the base of a slow cooker.
Chop almond bark into pieces about the size of the chocolate chips. Add the almond bark, semi-sweet, dark and peanut butter chips to the slow cooker. Cover and cook on high for 30 minutes. Stir to combine, reduce the heat to low and cook 10 to 20 minutes, stirring every 10 minutes, until all the chips are melted. Reduce the slow cooker temperature to warm and gently stir in peanuts, potato chips and pretzels.
Drop mounded scoops of about 1-1/2 tablespoons about one inch apart onto three parchment-lined sheet trays. Gently press three to five coated candies into the top of each piece of candy and sprinkle with sprinkles, if desired.
Let rest at room temperature 30 to 45 minutes, until firm.
Store in a single layer between sheets of parchment paper, in the refrigerator, for as long as one week.
Candied Orange Peel
3 navel oranges
2 cups sugar
White sanding sugar, for coating
3 ounce bar dark chocolate, roughly chopped, optional
Using a paring knife, slice off about 1/2-inch from the top and bottom of each orange. Cutting lengthwise, score each orange from top to bottom, slicing through the peel and pith but not into the flesh. Carefully peel off each orange peel section, and thinly slice lengthwise into 1/4-inch wide strips.
In a large saucepan, combine orange peel strips and enough water to cover by about one inch. Bring to a boil over medium-high heat. Drain, then repeat the boiling process with fresh water. Drain well.
Combine sugar, two cups water and orange peel strips in the same large saucepan. Bring to a boil over medium-high, stirring occasionally. Reduce heat to medium-low and simmer 35 to 40 minutes, stirring occasionally, until orange peel strips are slightly translucent and the syrup has thickened. Remove from heat and let stand five minutes.
Place a wire rack over a rimmed baking sheet. Using a slotted spoon, transfer orange peel strips to the rack in a single layer, allowing excess syrup to drip off. Let stand for 12 to 24 hours, uncovered, at room temperature, until slightly dried.
Place sanding sugar in a medium bowl. Working in batches, toss orange peel strips in the sanding sugar until well coated and no longer sticky. Candied orange peel can be stored in an airtight container in the refrigerator for one week.
If desired, place chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until chocolate is almost smooth. Stir until the residual heat fully melts the chocolate and the mixture is smooth. Microwave an additional 15 seconds, if needed.
Dip each candied orange peel strip halfway into the melted chocolate, then transfer to a parchment-lined baking sheet. Chill about 20 minutes, until chocolate is hardened.
Pecan Pralines
1-1/2 cups packed light brown sugar
1-1/2 cups sugar
1 cup heavy cream
6 tablespoons salted butter, cubed
1/4 cup light corn syrup
1/2 teaspoon cream of tartar
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
3 cups pecan halves, toasted
Flaky sea salt, for sprinkling
Stir together brown sugar, granulated sugar, heavy cream, butter, corn syrup, cream of tartar and salt in a four-quart saucepan. Cook over medium heat, stirring frequently, until the mixture comes to a boil. Boil five to seven minutes, stirring frequently, until a candy thermometer reads 238 degrees. Remove from heat. Let cool for exactly 20 minutes.
Stir in vanilla and pecans and continue to stir gently one to two minutes, just until mixture begins to thicken and lose its gloss. Do not over-mix. Working quickly, drop pecan mixture by heaping tablespoonfuls onto two parchment-lined baking sheets. Sprinkle the tops with sea salt. Let the pralines stand 20 minutes, until cool.
Hot Chocolate Bombs
For bombs:
16 ounces semi-sweet chocolate, chopped
1 teaspoon coconut oil
1/2 cup hot chocolate mix
12 large marshmallows
Christmas sprinkles or crushed candy canes
For each serving:
3/4 cup whole milk
Fill a medium saucepan with about one inch of water and bring to a simmer over medium-high heat. Place chopped chocolate and coconut oil in a dry, heatproof glass or ceramic bowl that is slightly larger than the saucepan. The bowl should sit on top of the pan without its bottom touching the water.
Reduce heat to low. Place the bowl of chocolate over the saucepan of water. Heat chocolate six to eight minutes, stirring occasionally with a dry rubber spatula, until chocolate is mostly smooth and melted. Remove bowl from the saucepan and continue stirring until the residual heat melts the remaining chocolate and mixture is smooth.
Spoon about two teaspoons chocolate into the bottom of each cup in a 12-cup muffin tin lined with paper liners. Rotate pan in a circular motion so the chocolate comes 1/2-inch up the sides of each cup. Let sit for 15 minutes to harden slightly.
Add two teaspoons hot chocolate mix to each cup. Drizzle chocolate over top of the cocoa mixture to cover completely.
Gently press a large marshmallow into the top of each hot chocolate bomb. Decorate with sprinkles or crushed candy canes. Let rest one hour at room temperature, until the chocolate is set.
To serve, heat milk in a small pot over medium heat on the stovetop, until steaming, then transfer to a mug, or microwave on high about 90 seconds. Slide a hot chocolate bomb into the mug. Let sit for 30 seconds, then stir well to combine.
Pretzel Turtles
24 mini pretzel twists
24 individually wrapped caramel squares
8 ounces milk chocolate, melted
24 pecan halves
Place pecan halves in a single layer on a baking sheet and place in a 325-degree oven for five to six minutes, until lightly toasted, shaking pan halfway through. Remove pecans and place nuts on a plate to cool.
Line baking sheet with parchment paper or a silicone baking mat. Arrange pretzels on the pan, then top each pretzel with an unwrapped caramel. Place pan in the oven for four to five minutes, until the caramels are softened but not melting.
Gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set aside to cool completely.
Melt chocolate. When the pretzel/caramels are cooled, remove them from the baking sheet and spoon about 1-1/2 teaspoons chocolate all over the baking mat. Lightly drop each pretzel onto the middle of each dollop, making sure they’re centered.
Allow pretzels to cool completely before serving.
Variation: Spoon a little melted chocolate over the tops of the turtles to cover the whole thing in chocolate.
Candied Pecans
1/2 cup sugar
1/4 cup light brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1 large egg white
1 teaspoon vanilla extract
1 pound pecan halves
In a small bowl, whisk together sugars, cinnamon and salt.
In a large bowl, whisk egg white and vanilla extract about one minute, until very foamy. Add pecans and stir until well coated. Sprinkle sugar mixture over the pecans and toss until fully coated. Spread pecans in an even layer on a parchment-lined baking sheet.
Bake in a 300-degree oven for 20 minutes. Stir and spread out evenly again. Bake another 20 minutes, until nuts are very fragrant and start to darken Let pecans fully cool in the pan on a wire rack. Break into individual pieces.
Store in an airtight container in the pantry for as long as two weeks.
Peppermint Meringues
3 large egg whites, room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon peppermint extract
1/4 teaspoon kosher salt
1-2/3 cups powdered sugar
Red gel food coloring
Combine egg whites, cream of tartar, peppermint extract and salt in a large bowl. Beat with a mixer on medium speed about two minutes, until foamy. Increase speed to medium high and beat about one minute, until thick and opaque. Gradually add powdered sugar, 1/4 cup at a time, and beat eight to 10 minutes, until stiff shiny peaks form.
Using a thin pastry brush, make five to six stripes of gel food coloring inside a pastry bag fitted with a large star tip. Carefully spoon meringue into the bag. Pipe two-inch meringues about one inch apart on two parchment-lined baking sheets.
Bake in a 250-degree oven for one hour. Turn off the oven and leave the meringues inside for two more hours to cool and dry.
Chocolate Bourbon Caramel Cups
For chocolate cups:
12 ounces chopped dark chocolate
2 teaspoon coconut oil
1/3 cup toasted pistachios, chopped
Sea salt
For bourbon caramel:
1 tablespoon bourbon
2 teaspoons vanilla extract
1 cup sugar
2 tablespoons coconut oil
3/4 cups unsweetened coconut cream
For chocolate cups, melt chocolate and coconut oil in a heatproof bowl in a microwave or over a double boiler, whisking until smooth. Spread the inside of small candy cup liners with a thin layer of chocolate. Place them on a sheet pan, then place in the freezer for 10 to 15 minutes.
For caramel, add bourbon and vanilla to the cream.
In a heavy saucepan over medium-high heat, melt sugar. Stir gently until sugar is mostly melted, then reduce heat to its lowest setting and add coconut oil. Whisk in cream mixture. If the sugar seizes, turn the heat to medium and stir constantly until sugar has melted into the caramel and is smooth and thick. This can take five to eight minutes.
Put a little spoonful of the caramel into each of the frozen chocolate cups. When filled, return to the freezer for about 15 minutes.
Re-melt the remaining chocolate. Spoon a small amount over the top of the caramel, sealing the cup. Immediately sprinkle with a small amount of the pistachios and salt. Let sit at room temperature to set.
Store in an airtight container or in the freezer.
You can use heavy whipping cream instead of coconut cream.
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