We are having a candy exchange and I was wondering if anyone had any good christmas candy recipes that they know work well and taste good. I don't want to just do cookies.
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Tried & tested christmas candy recipes?
- Thread starter icklemiss21
- Start Date
i have several. here are some favorites in my family:
Granny's Date Loaf [if you like dates, you'll like this!]
1 cup milk
2 cups sugar
18 ounces chopped dates
1 cup chopped pecans
cook milk & sugar together slowly, stirring often, until it makes a soft ball in cold water. mix in dates.
remove from heat & add pecans & 1 teaspoon vanilla. beat until stiff. place on wet dish
towel [parchment paper would probably also work!] & roll into a log. let set overnight. unroll & slice.
Laureen's Toffee [like a Heath bar, but better!]
1 cup butter [2 sticks]
1 1/3 cups sugar
3 tablespoons water
1 tablespoon light corn syrup
1 cup chopped pecans
5-6 plain Hershey bars
melt butter; add sugar, water & syrup. cook over medium heat, stirring frequently. if mixture begins to scorch, reduce the heat. when mixture begins to brown, stir constantly & cook until a spoonful cracks in cold water [i actually eat the tested candy, & i stop cooking when it crunches the way a Heath bar does]. add pecans. pour onto a greased cookie sheet & spread out. lay Hershey bars on top - it usually takes around 5, so i buy the 6 pack. as the bars melt, spread them out so that there is a lalyer of chocolate over the toffee. when cool [i usually cool in the icebox] break into serving size pieces.
Peanut Brittle [my dad LOVES this stuff!]
2 cups sugar
1 cup light corn syrup
1 cup water
2 cups RAW spanish peanuts [i find these in the produce section, btw]
1/2 teaspoon salt
2 tablespoons butter
2 teaspoons baking soda
heat & stir sugar, syrup & water in a heavy 3-quart saucepan until the sugar dissolves. add salt. cook over medium heat to soft ball stage. add peanuts, & continue cooking to hard crack stage, stirring often. remove from heat.
quickly stir in butter & baking soda [it will foam]. beath to a froth for a few seconds. pour at once onto 2 well-buttered 15.5"X10.5"X1" pans [i use cookie or jelly roll sheets], spreading w/spatula. if desired, cool slightly & pull w/forks to strech thin. break up into serving size pieces when cool.
Granny's Date Loaf [if you like dates, you'll like this!]
1 cup milk
2 cups sugar
18 ounces chopped dates
1 cup chopped pecans
cook milk & sugar together slowly, stirring often, until it makes a soft ball in cold water. mix in dates.
remove from heat & add pecans & 1 teaspoon vanilla. beat until stiff. place on wet dish
towel [parchment paper would probably also work!] & roll into a log. let set overnight. unroll & slice.
Laureen's Toffee [like a Heath bar, but better!]
1 cup butter [2 sticks]
1 1/3 cups sugar
3 tablespoons water
1 tablespoon light corn syrup
1 cup chopped pecans
5-6 plain Hershey bars
melt butter; add sugar, water & syrup. cook over medium heat, stirring frequently. if mixture begins to scorch, reduce the heat. when mixture begins to brown, stir constantly & cook until a spoonful cracks in cold water [i actually eat the tested candy, & i stop cooking when it crunches the way a Heath bar does]. add pecans. pour onto a greased cookie sheet & spread out. lay Hershey bars on top - it usually takes around 5, so i buy the 6 pack. as the bars melt, spread them out so that there is a lalyer of chocolate over the toffee. when cool [i usually cool in the icebox] break into serving size pieces.
Peanut Brittle [my dad LOVES this stuff!]
2 cups sugar
1 cup light corn syrup
1 cup water
2 cups RAW spanish peanuts [i find these in the produce section, btw]
1/2 teaspoon salt
2 tablespoons butter
2 teaspoons baking soda
heat & stir sugar, syrup & water in a heavy 3-quart saucepan until the sugar dissolves. add salt. cook over medium heat to soft ball stage. add peanuts, & continue cooking to hard crack stage, stirring often. remove from heat.
quickly stir in butter & baking soda [it will foam]. beath to a froth for a few seconds. pour at once onto 2 well-buttered 15.5"X10.5"X1" pans [i use cookie or jelly roll sheets], spreading w/spatula. if desired, cool slightly & pull w/forks to strech thin. break up into serving size pieces when cool.
I have one for Peanut Brittle I'll send it when I get home from work.
- Thread Starter Thread Starter
- #4
I read that as spanish onions and thought HUH?
took me a while to find raw peanuts - that's why i said where i found them.
I'm at my sister's for Thanksgiving, but I can post some recipes when I get back home. We always made divinity for Christmas. I also have a recipe for Christmas wreath "cookies" that are more like candy than cookies.
