Festive Candy Ornaments
* Peppermint Lifesavers
* Breath mints
* Licorice whips
* Fruit snacks
* Ribbon or hook
Licorice Ornament: Snip ends off 1 licorice whip; thread on fruit snacks, then thread ribbon through hollow center, snip and tie in a bow.
Gumdrop & Marshmallow Snowflakes: Use toothpicks to pierce gumdrops, Lifesavers, and marshmallows. Hang with hook.
1 package oreo cookies (dividedâ€¦ use cookie including the cream center)
Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration (Cat used red and green sprinkles). Once dry, refrigerate and enjoy!
Holiday Sushi Candy
* Bakery pound cake
* Powdered mini donuts
* Fruit Streamers
* Fruit Roll-Ups
* Safeway Fruit Snacks
* Swedish Fish
Cut pound cake and mini donuts into sushi-sized pieces. Separate Streamers and make into a “roll.”
Wrap with Fruit Roll-Ups. Top with Fruit Snacks and Swedish Fish.
Chocolate Coconut Balls
Yield: 4 dozen balls
* 1 (14 oz.) can Eagle BrandÂ® Sweetened Condensed Milk
* 1 (14 oz.) package flaked coconut
* 1 cup finely chopped pecans, toasted
* 1 cup fresh bread crumbs
* 1 cup (6 oz.) mini semi-sweet chocolate chips
* 3 cups (18 oz.) semi-sweet chocolate chips
* 2 tablespoons CriscoÂ® All-Vegetable Shortening
* OR 2 tablespoons CriscoÂ® All-Vegetable Shortening Sticks
STIR together sweetened condensed milk, coconut, pecans, bread crumbs and mini chocolate chips; let stand at room temperature 30 minutes.
SHAPE mixture with lightly greased hands into 1-inch balls. (Mixture will be moist.) Place on wax paper. Cover with additional wax paper; let stand 8 hours.
MELT chocolate chips and shortening in large saucepan. Spoon chocolate mixture evenly over coconut balls covering top and sides completely and allowing excess to drip. Place on wax paper; chill until firm. Store leftovers covered in refrigerator.
This is a confection (other name for candy) that hails from New Zealand, and it is a lot like the “brittle”, without the nuts.
Mix the sugar and corn syrup together in a pan. Turn on heat and bring to a boiling, bubbling mass. Let it cook like this for at least three minutes (if it does not cook long enough, it won’t harden. If you have a candy thermometer, you might want to check that the temp reaches 300 degrees. But my hokey pokey turned out fine without a thermometer.)
Remove from heat and stir in baking soda. It should look like spun gold. Pour onto parchment paper or greased aluminum foil. Let harden (takes 15 to 20 minutes). Then crack it into small pieces.
If you want to step this recipe up a little, you could melt some chocolate, swirl the hokey pokey through it and let cool.
Peanut Candy Popcorn Balls
In a large bowl, combine the first four ingredients; mix well and set aside. In a large saucepan, combine the butter, oil and marshmallows; cook and stir until smooth. Pour over popcorn mixture; mix well. When cool enough to handle, shape into popcorn balls. Let stand at room temperature until firm before wrapping in plastic wrap. Makes 20 balls.
Nutty Caramel Clusters
In a 1-quart microwave-safe dish, combine the caramels, butter and milk. Microwave, uncovered on high for 2 minutes, stirring once. Stir in the almonds, peanuts and pecans. Drop by tablespoonfuls onto waxed paper-lined sheets. In a microwave-safe bowl, melt chocolate chips and shortening; stir until blended. Drizzle over clusters. Chill until firm. Store in the fridge. Makes 1-1/2 dozen.
Mounds Bars 2
5 oz sweetened condensed milk
Blend the milk and the vanilla. Add the sugar a little at a time till smooth. Stir in the coconut. The mixture should be firm. Pat firmly into a 9×13 pan and chill till firm. Cut into bars and dip into melted chocolate and let cool on waxed paper for several hours.
Almond Joy Bars
4 cup (8 1/2-oz) shredded coconut
Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside. Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated This takes a little time, and yes, there is enough syrup. Using 1 level
Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container. Keeps best
Goo Goo Clusters
1 large bag miniature marshmallows
Melt chocolate chips in pan with Eagle Brand milk. While this is heating, mix marshmallows and peanuts in a large bowl. Pour melted mixture over nuts and marshmallows. Mix together. Pour in buttered pan. Chill 2 hoursand cut.
Baby Ruth Bars
1 1/3 cups margarine
Melt margarine. Add brown sugar, syrup, peanut butter, oatmeal and vanilla. Put
6 oz. package. chocolate chips
Melt together and spread on top.
35 unwrapped Kraft caramels
Combine the caramels with the water in a small pan and melt over low heat.
Makes 40 bars.
York Peppermint Patties
1 Egg white
In a medium bow, beat the egg white until it is stiff and forms peaks. Don’t use a plastic bowl for this. Slowly add the powdered sugar while blending with an electric mixer set on medium speed. Add the corn syrup and peppermint oil or extract and knead the mixture with your hands until it has the smooth consistency of dough. Using a flat surface and a rolling pin lightly dusted with cornstarch, roll out the peppermint dough 1/4-inch thick. Punch out circles of peppermint dough with a biscuit cutter or a clean can with a diameter of about 2 1/2- inches. Make approximately 20, place them on plates or cookie sheets, and let them firm up in the refrigerator, about 45 minutes. Melt the chocolate chips in a microwave set on high for 2 minutes. Stir halfway through the heating time. Melt thoroughly, but do not overheat. Melting the chocolate chips can also be done using a double-boiler over low heat. Drop each patty into the chocolate and coat completely. Using 2 forks, one in each hand, lift the coated patty from the chocolate. Gently tap the forks against the bowl to knock of the excess chocolate and place each patty on waxed paper. Chill the peppermint patties until firm, about 30 minutes. Makes 20 peppermint patties.
Reeses Peanut Butter Cups
1 cup graham cracker crumbs
Combine everything but the chocolate chips, and press in a greased 8×8″ pan. Spread melted chocolate chips over top with a spatula, covering entire surface. Chill 2 hours.
1 cup Peanut butter
Cook sugar, corn syrup, and water over medium heat until 305 degrees on a candy thermometer. Stir in peanut butter. Pour into 9×9″ buttered pan. While still hot, put 3 Hershey bars on top and spread evenly. Refrigerate. When set, break into pieces.
1/4 cup light corn syrup
With the mixer on high speed, combine the corn syrup, butter, vanilla, peanut butter, and salt until creamy. Slowly add the powdered sugar. When the mixture has the consistency of dough, remove it from the bowl with your hands and press it into a lightly greased 9×9-inch pan. Set in the refrigerator. Melt the caramels in a small pan over low heat.
Snicker Bars 2
Caramel Twix Bars
35 unwrapped Kraft caramels
Combine the caramels with the water in a small pan and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up. In the meantime, in a double boiler over low heat, melt the chocolate chips.
NOTES : Peanut Butter Twix Bars Substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar for the caramels. The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread cookies with your fingers. Follow the rest of the directions exactly.
Yield: 35 squares
35 saltine crackers
Line a 15 by 10 by 1-inch jelly roll pan with tin foil. Lightly spray foil with a non-stick cooking spray.
Place saltine crackers, salty side up, in prepared pan. In a saucepan, boil butter and sugar for 2 to 3 minutes, stirring constantly. Remove from heat and stir in almond extract. Pour mixture over crackers and bake for 4 to 6 minutes. Remove from oven, top with candy bars, and spread evenly as chocolate begins to melt. Cool slightly and transfer onto waxed paper. Allow to cool completely.
White Chocolate Macadamia Nut Bark
Yield: 1 1/2 pounds
2 cups semisweet chocolate morsels
Place nuts in a plastic bag and crush, using a rolling pin. Sprinkle chocolate with nuts and remaining semisweet and white morsels. Gently press toppings into melted chocolates. Refrigerate for 30 minutes, or until chocolate is firm. Remove waxed paper from chocolate. Cut or break chocolate into bite-size pieces.
Yield: about 30 pieces
Line a jelly roll pan with aluminum foil. Spray foil with cooking spray and place pan in warm oven. Spray a heavy small saucepan with cooking spray. Add caramels and stir over low heat until melted. Stir in toffee peanuts and continue stirring for a couple minutes. Spray a dull knife or metal off-set spatula with cooking spray. Remove pan from oven and then quickly spread caramel-peanut mixture over prepared pan. Cool completely; cover pan with plastic and refrigerate for 30 minutes. Break into bite-size pieces. Store in refrigerator.
Chocolate Cheese Fudge
Yield: 6 to 8 servings
1/2 pound Velveeta cheese, sliced
In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts.
In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.
Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.
To serve candy, cut into squares.
Chocolate Dipped Bananas
Yield: 12 strawberries
1/2 cup semisweet chocolate chips
1 T butter
1) When dough becomes to stiff to stir, knead with hands.
Cinnamon Peanut Brittle
Pour the mixture onto the oiled cookie sheet with sides and spread it out a bit with the back of a wooden spoon, to about 1/4-inch thickness (it may not fill the whole pan). Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.)
Using your hands, and wearing cotton or plastic gloves if desired to keep off any fingerprints, break the brittle into pieces. Store in an airtight container.
3/4 cup granulated sugar
Crushed candy canes, to yield 1 cup
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Three-Layer Peppermint Bark
When you’re shopping for white chocolate, make sure that the words cocoa butter appear in the list of ingredients. When I went to buy mine, I was shocked by how many brands contain absolutely no cocoa butter. (Instead, you get only sugar, hydrogenated oil, artificial flavorings, and the like. Also, to crush the peppermints coarsely, Bon Appetit advises tapping the wrapped candies firmly with the bottom edge of an unopened 15- to 16-ounce can. I used a heavy glass jar, and that worked fine too.
17 oz. white chocolate, finely chopped
Turn a large baking sheet upside down, and cover it securely with aluminum foil. Measure out and mark a 9- by 12-inch rectangle on the foil.
Put the white chocolate in a metal (or other heatproof) bowl, and set it over a saucepan of barely simmering water. (Do not allow the bottom of the bowl to touch the water.) Stir occasionally until the chocolate is melted and smooth; if you take its temperature with a candy thermometer, it should register 110Â°F. Remove the chocolate from the heat. Pour 2/3 cup of it onto the rectangle on the foil. Using an icing spatula, spread the chocolate to fill the rectangle. Sprinkle with Â¼ cup of the crushed peppermints. Chill until set, about 15 minutes.
Meanwhile, combine the bittersweet chocolate, cream, and peppermint extract in a heavy medium saucepan. Warm over medium-low heat, stirring frequently, until the mixture is just melted and smooth. Cool to barely lukewarm, about 5 minutes. Then remove the baking sheet from the refrigerator, and pour the bittersweet chocolate mixture over the white chocolate rectangle. Using an icing spatula â€“ make sure you cleaned it after using it for the white chocolate, above! â€“ spread the bittersweet chocolate in an even layer. Chill until very cold and firm, about 25 minutes.
Rewarm the remaining white chocolate over barely simmering water to 110Â°F. Working quickly, pour the white chocolate over the firm bittersweet layer, using your (again, clean) icing spatula to spread it to cover. Sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.
Carefully lift the foil from the baking sheet onto a large cutting board. Trim away any ragged edges of the rectangle. (These are yours to nibble at, a little prize for your efforts.) Cut the bark crosswise into 2-inch-wide strips. Using metal spatula, slip the bark off of the foil and onto the cutting board. Cut each strip crosswise into 3 sections, and then cut each section diagonally into 2 triangles. Or, alternatively, just cut each strip into smaller pieces of whatever size you like. That’s what I did.
Pack into an airtight container, with sheets of wax paper between layers of bark to prevent them from sticking to one another. Store in the refrigerator. Serve cold or, to emphasize the slight softness of the bittersweet layer, let stand at room temperature for 10 minutes before serving.
Note: This bark will keep for up to 2 weeks, if not more. If you plan to pack it in a tin or baggie with other holiday sweets, be sure to wrap it separately in plastic wrap. Or maybe wax paper and then plastic wrap, so that it doesn’t sweat. If you left it naked, so to speak, to mix and mingle with other cookies or candies, everything might wind up tasting and smelling like peppermint.
Yield: about 36 pieces, or more, if you cut them smaller
Candy Kiss Pretzel
48 – 50 pretzel rings(or small pretzels)
Place the pretzels on greased baking sheets (I used PAM spray). Place a chocolate kiss in the center of each ring. Bake at 275 degrees for 2 -3 minutes or until chocolate is softened. Remove from the oven. Place an M&M on each, pressing down slightly so chocolate fills the ring. Refrigerate 5-10 minutes or until chocolate is firm. Store at room temperature. Yield: about 4 dozen
Popcorn with Jello
1 small Pkg. any jello (except-sugar-free)
Imitation Skor Bar
35 (unsalted tops) soda crackers
1/2 cup butter
Best Ever Popcorn Balls
5 quarts popped popcorn
Rocky Road Clusters
1 package (12-oz.) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
LINE baking sheets with wax paper. COMBINE morsels and sweetened condensed milk in large, microwave-safe bowl. Microwave on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Stir in marshmallows, nuts and vanilla extract. DROP by heaping tablespoon in mounds onto prepared baking sheets. Refrigerate until firm. Makes 24 clusters.
Crunch n’ Munch Butter Toffee Pretzels
Golden Grahams S’mores
Mix all ingredients and cover with white chocolate. Spread into cookie sheet and cool.
Microwave Nutty-Caramel Corn
In a large, glass, measuring cup, combine the sugar, syrup, salt, butter, and vanilla. Microwave on high for 1 minute. Stir and cook for 2 minutes. Add the baking soda and stir well (mixture will foam).
Combine the popcorn and peanuts in a large brown paper bag. Pour the syrup into the bag and stir to coat. Turn the bag under to close and microwave on high for 1 minute.
Transfer the caramel corn mixture to a baking sheet lined with waxed paper to cool. Store in an airtight container until ready to serve.
Recipe courtesy Emeril Lagasse, 2001
3 ounces unsalted butter, cut into 1-tablespoon pieces
Butter a large baking sheet (10-by 12-inches) with 1 tablespoon of the butter, and set aside.
In a 2-quart saucepan over low-heat, add the remaining butter, sugar, water, coarsely chopped walnuts, liqueur, and lemon juice. Cook, stirring occasionally to dissolve the sugar, until the mixture reaches the soft-crack stage, or 270 degrees F.
Pour the candy onto the buttered sheet pan and evenly sprinkle the chocolate chips over the top. As the chocolate melts, spread them evenly over the top of the candy with a rubber spatula. Sprinkle the finely chopped walnuts over the chocolate, and let the candy cool before breaking into uneven pieces.
Nutty Puppy Chow
In a saucepan, melt the butter, chocolate-hazelnut spread, and chocolate chips over medium-low heat, stirring occasionally. Remove from the heat.
In a large bowl place the cereal and pour the melted chocolate mixture over the top. Gently stir well to coat evenly. Sprinkle with the powdered sugar and cocoa, and toss to coat. Store in an airtight container.
Recipe courtesy Emeril Lagasse, 2001
5 ounces condensed milk
In a large bowl, combine the condensed milk, powdered sugar, and vanilla extract. Stir well until thoroughly incorporated and smooth. Add the coconut and stir well to combine.
With a tablespoon, scoop out portions of the candy mixture onto a baking sheet. With wet hands roll the candies into rounds. Refrigerate until firm, about 1 hour.
In the top of a double boiler or metal bowl set over a pot of simmering water, melt the chocolate chips. Pour the chocolate into a shallow bowl and, using 2 forks or toothpicks, dip the coconut balls into the chocolate and roll to coat completely. Shake off the excess, and place on a rack set over a baking sheet covered with waxed paper. Repeat with the remaining candies and let air dry, or refrigerate to harden.
Place sugars, water and cream in a heavy, medium saucepan over moderate heat. Stir often and cook to a soft ball stage, about 8 to 10 minutes. Use a candy thermometer; the soft-ball stage is between 234 degrees F and 240 degrees F.
Remove from heat and beat mixture with an electric mixer in the pot on low setting until creamy, 2 or 3 minutes. Stir in all the pecans to coat evenly. Using a soup spoon or tablespoon, drop big spoonfuls of praline mixture onto a buttered sheet pan to cool.
Mock Baby Ruth Bars
Makes 24 bars (24 servings).
1/2 cup packed brown sugar
1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch baking pan.
2 Combine the oats, butter or margarine, white sugar and brown sugar and press into the bottom of the prepared pan.
3 Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.
4 Melt the chocolate chips and peanut butter together over low heat. Spread over the top of the baked oatmeal mixture. Cool and cut into squares.
ALMOND JOY CANDY
1-14 oz cn Condensed milk; sweetened
Preheat oven to 350F. In top of double boiler, combine condensed milk, chocolate and salt. Cook over rapidly boiling water; stirring often, for 5 to 7 minutes, or till until mixture thickens. Remove from heat and stir in vanilla and coconut. Form cookies by dropping teaspoons of mixture on well greased baking sheet, 1″ apart. Top each with a whole almond. Bake on middle sheet of oven for 10-12 minutes, watching cookies carefully after 8-9 minutes,as the bottom can get too brown. Immediately remove cookies from pan with metal spatula and cool on wax peper covered rack.
These taste a bit like the chocolate bars; hence the name. They freeze well.
1 bag Betty Crocker Pop·Secret 94% FatFree microwave popcorn, popped
Heat oven to 350 F. Place popcorn in large bowl. Spray cookie sheet with nonstick cooking spray, or lightly grease.
Place marshmallow creme in medium microwavable bowl. Microwave uncovered on High about 2 minutes, stirring every minute, until melted. Pour over popcorn. Toss until evenly coated; spread on cookie sheet.
Bake 10 minutes, stirring every 5 minutes, until marshmallow coating begins to turn light golden brown. Spread on waxed paper or aluminum foil to cool.
Store loosely covered.
1 small box gelatin with sugar (any flavor)
Mix in a saucepan until the mixture resembles play dough. Place pan over low heat and stir until melted. When completely melted, pour into plastic candy molds, and place in the freezer for 5 minutes.
Basic Snow Cone Syrup
Bring sugar and water to a full boil. Remove from heat and stir in Kool-Aid. Chill .
1/2 cup butter
Microwave Peanut Brittle
1 cup white sugar
Famous Coconut-Almond Balls
4 cups flaked coconut
2 Using a tablespoon measure, shape coconut into 26 balls with hands and place on wire racks. Let rest 10 minutes, then re-roll each ball to keep loose ends from sticking out.
3 Melt shortening and chocolate together in large glass bowl in microwave, or in saucepan on stovetop, stirring once or twice. Working quickly, spoon 1 tablespoon of chocolate over each ball. Lightly press an almond on top of each ball. Let balls stand until set.
1 pound white chocolate, chopped
1. Line a 9×9 inch dish with waxed paper.
STIX & STONES
1 C. Nutella
Line 2 cookie sheets with aluminum foil.
Melt the white chocolate chips and peanut butter chips in the microwave at 50 percent power for 2 minutes or over a double boiler. Add the Nutella and stir until smooth. Gently fold in the nuts, noodles and cranberries until completely combined. Drop by heaping tablespoons onto the prepared sheet and allow to set for 30 minutes. Store in an airtight container.
Recipe courtesy Gale Gand
1 egg white
Heat oven to 300 degrees F.
Whip the egg white with a whip attachment until stiff.
Add the sugar, cinnamon, and salt and continue whipping until stiff and glossy. Fold in the walnuts.
Drop by spoonfuls onto a parchment lined sheet pan and bake 35 to 40 minutes. Cool and remove from the pan. Store in an airtight container.
Cookie Cutter Fudge
1 1/2 cups semisweet chocolate chips
Place cookie cutters with fudge into cellophane gift bags, and tie with ribbons.
5 cups honeycomb-shaped cereal or cereal squares
Blood and Guts Sundaes
To make “blood” mix corn syrup, chocolate syrup and red food coloring until it is the color of blood.
LITTLE CHRISTMAS MICE
1 cup chocolate chips, melted
Five-Minute Fudge Wreath
1 (12-ounce) bag semisweet chocolate morsels
Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.
Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts.
The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly. Decorate your wreath with “holly” made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.
Yield: 6 Servings
2 c Butter, (1 lb.)
Melt butter over high heat. Add sugar, stirring until it foams up well. Continue over high heat, adding almonds. Continue to cook, stirring continually until mixture is color of mahogany and sugar is all melted. (Take it off the heat for a moment if it starts to smoke.)
Stir as you take it off the heat permanently and pour quickly onto your biggest flat pan with sides. Tilt to spread evenly. After 5 minutes, pour on chocolate chips. When they have melted a bit, spread them over the top of the hot mixture with a rubber scraper. Scatter ground walnuts over the top, shaking to distribute evenly.
Candy is thoroughly cooled when the chocolate is dull looking. (Cool at
Almond Joy Cookie Balls
2 (1 ounce) squares unsweetened chocolate