Christmas Candy Recipes

[Walter Sobchak]

{ redacted }

[happyone]

I've mentioned my Mom's Carmels a couple of times

here is the recipe

Caramels

2 c sugar
1 c light corn syrup
3 cup cream (heavy)
¼ c butter
½ tsp salt
1 tsp vanilla

In a 3-qrt saucepan, combine sugar, karo syrup in 1 cup cream, stirring until dissolved. Then cook on medium heat, stirring frequently, to 246° or to the firm ball stage (236 at 5000’ altitude). Slowly add second cup of cream, and repeat the cooking process. Then add the final cup of cream, butter, and salt. Continue to cook to firm ball stage (236 at 5000’ altitude). Remove from heat, add vanilla and pour into buttered 9X13 pan. Do not scrape the sides of the pan. When cool cut into bit size pieces and wrap in wax paper

Note don't subsite for the cream or the butter.

[FN Phat]

Wife of Space Ghost's Peanut Butter Cup Squares

200 g (1 rounded cup) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
200 g (1 rounded cup) Hershey’s Milk Chocolate Chips
250 g (about 1 cup) creamy peanut butter (such as Jif)
240 g (about 2 cups) powdered sugar
80 g (about 6 tbs) butter

Line a 9x9 baking pan with aluminum foil. Combine dark and milk chocolate and toss to combine. Melt half of the chocolate in the microwave or a double boiler. Spread melted chocolate in foil-lined pan making a thin layer of uniform thickness. Refrigerate for about 10 minutes or until chocolate has hardened.

Melt butter. Stir powdered sugar and peanut butter into melted butter until well mixed. Remove pan from refrigerator. Pat peanut butter mixture over hardened chocolate and spread evenly.

Melt remaining chocolate. Spread over peanut butter layer. Refrigerate 10-15 minutes. Remove from pan by lifting up on foil, discard foil, and cut into squares.

(Note: Wife of Space Ghost is very specific about her preferred brands of dark and milk chocolate chips. Accept no substitutions.)

Enjoy!

I have got to try this!! I love peanut butter and I love chocolate. Put them together and I am in heaven.

[Jeff Lebowski]

I don't know how the candy tastes, but those are very nice photos.

[happyone]

This is my Mom's Toffee recipe. We normally make 3 types of Candy around Christmas. I've already posted the carmel recipe. The other is Divinety and Mom's recipe is really close to the recipe on the Christmas Traditions thread.

Toffee

1 lb Butter (must be butter)
2 ½ c Sugar
½ c Water
½ c Corn Syrup
1 lb Pecan pieces
2 lbs dipping chocolate or heresy bars
1 cup crushed walnuts

Spread pecans on 2 cookie sheets set aside. In heavy saucepan place butter, sugar, water and corn syrup put on med heat. Stirring constantly until mixture reaches 272 (soft crack). Remove from heat and pour over pecans. Brake up half of chocolate and place on hot candy. When it begins to melt spread evenly over the candy. Sprinkle with haft of crushed walnuts. Let cool: then turn over. Melt the other ½ of chocolate over low heat. Spread melted chocolate onto surface of candy sprinkle remaining nuts. Let cool. Break into pieces and store.

[CJF]

Wife of Space Ghost's Peanut Butter Cup Squares

200 g (1 rounded cup) Ghirardelli 60% Cacao Bittersweet Chocolate Chips
200 g (1 rounded cup) Hershey’s Milk Chocolate Chips
250 g (about 1 cup) creamy peanut butter, such as Jif
240 g (about 2 cups) powdered sugar
80 g (about 6 tbs) unsalted butter

Line a 9x9 baking pan with aluminum foil. Combine dark and milk chocolate and toss to combine. Melt half of the chocolate in the microwave or a double boiler. Spread melted chocolate in foil-lined pan making a thin layer of uniform thickness. Refrigerate for about 10 minutes or until chocolate has hardened.


Melt butter. Stir powdered sugar and peanut butter into melted butter until well mixed. Remove pan from refrigerator. Pat peanut butter mixture over hardened chocolate and spread evenly.

Melt remaining chocolate. Spread over peanut butter layer. Refrigerate 10-15 minutes. Remove from pan by lifting up on foil, discard foil, and cut into 1" squares.

(Note: Wife of Space Ghost is very specific about her preferred brands of dark and milk chocolate chips. Accept no substitutes.)

Enjoy!

I made these tonight. Simple and very yummy!

[Jeff Lebowski]

Another recipe from the hand of WoSG... these are simply divine:

Oreo Truffles
3 sleeves of Oreos
6-8 oz cream cheese
Ghirardelli 60% Cacao Bittersweet Chocolate Chips

In a mini food processor, chop Oreos until finely crumbled. Add enough cream cheese such that the crumbs just can hold together. Form small balls about 1" in diameter and place on a cookie sheet lined with parchment paper, chill 2-3 hours (or overnight).

In a double boiler, melt about a half package of the chocolate chips. Dip each oreo ball into the chocolate and thoroughly enrobe. Place on cookie sheet and allow the chocolate to cool to room temperature, then chill slightly before serving. Enjoy!

cheers.

Aha!!

Our neighbor brought us some of these. We have been trying to figure out how she made them. I am sure this is the same recipe.

[Drunk Tank]

I decided to try my hand at making caramels. I found that it wasn't really that hard and I'm kicking myself that I havnt tried this sooner. They turned out delish! I topped then with some cherrywood smoked sea salt.

I used the recipe from here: http://www.thermoworks.com/blog/2014/12/caramel/

[Katy Lied]

Those caramels look divine. I think different flavored salts would be intriguing

[thesaint258]

That looks really good, DT. I was going to try my hand at fudge this weekend, and I think I might have to try these caramels, too.

[Dwight Schr-ute]

This year's batch of English butter toffee is cooked, dipped, and bagged. No more late nights. 30 lbs this year.

[Jeff Lebowski]

We do caramels every year. I am going to try some sea salt sprinkles this time.

Tell me more about the smoking process.

(and that is great-looking toffee, DS)

[Drunk Tank]

We do caramels every year. I am going to try some sea salt sprinkles this time.

Tell me more about the smoking process.

(and that is great-looking toffee, DS)

There really is no secret to smoking salt. You can cold smoke it for 11-12 hours or you can high heat smoke for shorter amount of time. Most people just put it on a cookie sheet. If you smoke it at higher heat, it will roast/smoke the salt and turn it a darker color. You cant really mess it up.

You can also go to Williams-Sonoma and buy it already smoked and pay way too much like I did.



I want to try making Sriracha Salt and using that on some caramels.

[TripletDaddy]

This year's batch of English butter toffee is cooked, dipped, and bagged. No more late nights. 30 lbs this year.

lol. good call on the diet soda. wouldnt want to consume too many calories.

[Jeff Lebowski]

There really is no secret to smoking salt. You can cold smoke it for 11-12 hours or you can high heat smoke for shorter amount of time. Most people just put it on a cookie sheet. If you smoke it at higher heat, it will roast/smoke the salt and turn it a darker color. You cant really mess it up.

You can also go to Williams-Sonoma and buy it already smoked and pay way too much like I did.

I want to try making Sriracha Salt and using that on some caramels.

What the fetch? You paid someone else to smoke your salt?