christmas candy recipes

8/13/2019 Christmas Candy Recipes

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Christmas

Candy

Fromwww.TraverseBayFarms.com

Winner of 23 national food awards at Americas largest andprestigious food competitions.
http://www.traversebayfarms.com/http://www.traversebayfarms.com/


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3/45

Baked Apple Nut Fudge

What You Need:

1 C flour

1/2 t baking powder1/4 t baking soda1/4 t salt1/2 C butter2 oz. unsweetened baking chocolate.1 C sugar2/3 C applesauce2 eggs1 t vanilla1/2 C nuts, chopped

How to Make It:

Sift the flour into a large mixing bowl.Add the baking powder, soda and salt to the sifter and sift into the flour.Place the butter into a double boiler.

Add the chocolate and place the double boiler over medium heat.Cook until the chocolate and butter have melted together stirring occasionally.Remove the pan from the heat.

Add the sugar and stir until all of the sugar has dissolved.Fold the applesauce into the mixture thoroughly.

Add the eggs one at a time being sure to mix well after each addition.

Mix in the vanilla and continue mixing until all the ingredients have beenincorporated together well.Slowly add the flour mixture to the chocolate mixture being sure to mix well asyou add.Gently fold in the nuts.Place the oven temperature at 350 degrees and allow the oven to preheat.Butter the bottom and sides of a square baking pan well.Spread the mixture into the prepared pan being sure it is even.Bake 35 minutes or until firm.

Allow the fudge to cool before cutting into bite size squares.

Serving Size: 24 pieces

Making fudge is not as difficult as one might think. To ensure fool proof fudgeevery time stick to the recipe and never try and double a fudge recipe. This cancause your fudge not to firm as necessary.


4/45

White Chocolate Rum Fudge

What You Need:

1 (14 oz) can sweetened condensed milk

2 C white chocolate chips2 C butterscotch chips1 t rum flavored extract1 t butter flavored extract

How to Make It:

Pour the can of condensed milk into a medium saucepan and place it overmedium heat.

Add the white chocolate and butterscotch chips.Stirring constantly, heat the mixture until the chips have completely melted.

The mixture should be very smooth and ceamy when done.Remove the mixture from the heat.

Add the rum and butter extract and stir until completely combined.Place a piece of wax paper into a square pan being sure there is enough overthe edge to use as handles.Spread the mixture into the prepared pan evenly.Place the pan in the refrigerator for about 1 hour until the fudge becomes firm.Remove the pan from the refrigerator and using the wax paper handles lift thefudge from the pan.Cut the fudge into bite size squares and store in an airtight container.

Serving Size: 24 squares


5/45

Candied Fruit Nut Fudge

What You Need:

3 C pecan halves

1 1/2 C Brazil nuts, chopped1 1/2 C walnuts, chopped1 C candied cherries1 C candied pineapple3 C sugar1 C white corn syrup1 1/2 C heavy cream1 t salt1 t vanilla extract

How to Make It:

In a large mixing bowl toss together the pecans, Brazil nuts and walnuts.Add in the cherries and pineapple and toss slightly to incorporate.Place the sugar in a large saucepan.Pour the corn syrup and heavy cream into the pan with the sugar.Sprinkle in the salt.Place the pan over medium and bring to a rapid boil, stirring often.

Allow the mixture to boil until it reaches 235 degrees on a candy thermometer orsoft ball stage.Remove the pan from the heat and stir in the vanilla.Pour the mixture over the nuts and fruit in the bowl.

Mix with a rubber spatula until well combined.Lay a piece of wax paper in a large baking pan making sure it comes over theedges to use as handles.Spread the mixture evenly into the pan.

Allow the mixture to set before cutting into squares.


Soft ball stage in candy means that when a small amount is dropped into coldwater a ball will form. Using a candy thermometer will ensure that your sugarsyrup is the right temperature every time.


6/45

Peppermint Sandwich Fudge

What You Need:

1 1/2 t butter, softened

1 (12 oz) pkg. semisweet chocolate chips1 (14 oz) can sweetened condensed milk, divided2 t vanilla extract1 C white chocolate chips3 t peppermint extractRed food coloring

How to Make It:

Line a 9 inch square pan with a piece of aluminum foil.Cover the foil with the butter on the bottom and up the sides.

Place the chocolate chips into a saucepan.Pour in the milk.Place the pan over low heat and stirring constantly cook 5 minutes or until themixture becomes smooth.Remove the pan from heat.

Add the vanilla extract and continue stirring 3 minutes or until the mixturebecomes creamy.Spread half of the chocolate mixture into the bottom of the prepared pan.Set the remaining chocolate mixture aside for later use.Place the white chips into another saucepan.Pour in the remaining milk and cook over low heat like above.

Be sure to stir continuously until the chips have completely melted.Remove from the heat and add the peppermint extract.Spread 1/2 of the mixture over 1/2 of the chocolate in the prepared pan.

Add 1 to 2 drops of red food coloring to the remaining mint mixture and stir tocolor.Spread that over the remaining chocolate in the prepared pan.Spread the remaining chocolate mixture over the top of the entire pan.You may need to warm the chocolate mixture slightly over low heat to reach aspreadable consistency.Cover the fudge and place in the refrigerator for at least 4 hours or until firm.Remove the fudge by the foil and cut into squares.


It takes a little time for this fudge to firm. Make it the night before to ensureample time for the fudge to firm. To create a fancy fudge plate line the fudgesquares on a large plate in a candy cane form alternating back and forth betweenthe white and red middles.


7/45

A Bit of Frosty Fudge

What You Need:

1 (14 oz) can sweetened condensed milk

1/8 t salt3 C semi sweet chocolate chips2 T butter1 1/2 t vanilla extract2 C mini marshmallows

How to Make It:

Pour the milk in to a large saucepan and set the pan over low heat.Sprinkle in the salt.

Add the chocolate chips and stirring continuously melt the chips until the mixture

becomes smooth.Remove from the heat.Quickly stir in the butter until it is completely melted.Stir in the vanilla extract until completely incorporated.Use a rubber spatula to fold in the marshmallows being sure they are completelycovered with the chocolate mixture.Line a square baking pan with wax paper extending over the edges.Spread the mixture into the prepared pan.Place the fudge into the refrigerator 2 hours or until firm.Remove the fudge by using the wax paper handles.Cut the fudge into bite size servings.


When spreading fudge into a prepared pan use a rubber spatula or woodenspoon greased well with butter. This will keep the fudge mixture from stickingand will help in spreading it out evenly.


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9/45

Maple Syrup Pecan Fudge

What You Need:

3 C maple syrup

1 C milk1/2 C pecans, chopped

How to Make It:

Pour the maple syrup into a large heavy saucepan.Add the milk and place the pan over medium heat.Bring to a rapid boil and continue boiling until mixture reaches 235 degrees on acandy thermometer.Remove from the heat and allow to cool 3 minutes.Beat the mixture with an electric mixer on low speed until it becomes creamy.

Carefully stir in the pecans.Spread the mixture into a square baking pan lined with wax paper.Cool until the fudge becomes firm and then cut into bite sized pieces.


Fudge makes great Christmas gifts. Place several varieties into Christmas tins.Fudge call also be wrapped in foil paper and tied with inexpensive bows. Placethem in an attractive Christmas bag or wrapped box for that special someone onyour list.


10/45

Winter Snow Fudge

What You Need:

4 C confectioner's sugar

1 (8 oz) pkg. cream cheese, room temperature1 1/2 t vanilla extract1 (12 oz) pkg. white chocolate, chopped3/4 C walnuts, chopped

How to Make It:

Place the sugar into a large mixing bowl.Add the cream cheese and vanilla extract.Beat with an electric mixer on low speed until very smooth, about 3 minutes.Place the chocolate in a double boiler.

Bring the water of the boiler to a simmer.Melt the chocolate, stirring constantly, until the chocolate has completely meltedand is a smooth consistency.Remove from the heat and allow cooling 1 minute.Fold the chocolate into the sugar mixture.

Add the walnuts and mix until completely incorporated together.Spread the mixture evenly into a square baking pan lined with wax paper.Refrigerate at least one hour or until the fudge becomes firm.


If you don't have a double boiler you can use two sauce pans and generate thesame effect. The bottom pan needs to be just slightly larger than the top pan.Place enough water in the bottom pan to not quite reach the bottom of the toppan when it is resting inside the other pan.


11/45

Smore Christmas Candy Squares

What You Need:

1/3 C light corn syrup

1 (6 oz.) pkg. semisweet chocolate chips1/2 t vanilla extract4 C graham crackers, broken into small pieces1 1/2 C mini marshmallows

How to Make It:

Place the corn syrup in a heavy pan.Place the pan over medium heat and bring the syrup to a steady boil.Reduce heat to the low setting.Stir in the chocolate chips and vanilla.

Continue stirring until the chocolate has completely melted and the mixture issmooth.Remove from the heat.Stir in the graham crackers and marshmallows.Butter a square baking pan on the bottom and up the sides.Spread the mixture into the prepared pan evenly.

Allow the mixture to cool to room temperature.Cut into bite size pieces before storing.

Serving Size: 3 dozen

Use a buttered wooden spoon when spreading candy into a pan. This will keepthe candy from sticking to the spoon and make it easier to spread the mixtureevenly.


12/45

Butterscotch Nut Crunches

What You Need:

2 (6 oz.) pkg. butterscotch pieces

1 C Spanish peanuts1 1/2 C chow mien noodles

How to Make It:

Bring the water in the bottom of a double boiler to just boiling.Place the butterscotch into the top of the double boiler and place it over theboiling water.Stirring constantly melt the butterscotch pieces until smooth, about 3 minutes.Stir in the peanuts and noodles until completely covered.Use wax paper to cover a large baking sheet.

Drop the mixture by teaspoonfuls onto the prepared sheet.Refrigerate 2 hours or until firm.


Butterscotch may not be your favorite so try these with melted chocolate orcaramels instead. To give these a little more salty taste try using potato sticksinstead of chow mien noodles.


13/45

Candy Cane Patties

What You Need:

1 pkg. white frosting mix

1/3 C light corn syrup1 t peppermint extract1/2 C boiling water1 (1 lb.) pkg. confectioners' sugar1 C peppermint candy, chopped

How to Make It:

Place the frosting mix (dry) into a large mixing bowl.Add the corn syrup and peppermint extract.Pour in the boiling water.

Beat the mixture with an electric mixer on medium speed 5 minutes until softpeaks begin to form when beaters are lifted out.With the electric mixer on low speed gradually beat in the sugar.Fold in the chopped candy with a wooden spoon.Place wax paper on a large cookie sheet.Press mixture into patties and place in a single layer on the prepared sheet.

Allow the outside of the candy to firm, about 1 hour.When the outside is firm turn the candy over and let the candy dry for 12 hours.


These can also be made with lemon extract and crushed lemon drops. Use yourimagination and find just the right combination of flavoring and candy to makethese your very own special treats.


14/45

Caramel Cappuccino Pecan Toffee

What You Need:

1 1/2 C sugar

1 (5 oz) can evaporated milk1/4 C cold coffee3 T caramel flavored instant cappuccino1/3 C butter, chopped2 C pecans, chopped

How to Make It:

Place waxed paper into and over the edges of a square baking pan.Spray the wax paper with a butter flavored non stick cooking spray.Pour the sugar into a heavy saucepan.

Pour the milk and cold coffee into the pan with the sugar.Add the butter and place the saucepan over medium heat.Stirring continuously cook the mixture until the butter is completely melted.Reduce the heat to low and continue cooking, stirring often, for 12 minutes oruntil candy thermometer reaches 235 degrees.Remove the pan from the heat and stir in the pecans until completely covered.Pour the mixture into the prepared pan and allow it cool to room temperature.Remove the toffee by using the edges of the wax paper.Cut into small squares and store in an airtight container.

Serving Size: 24 squares

You can change the taste of this toffee by using a different flavor of instantcappuccino. Vanilla or mint both work well. You can also use Kahlua coffeeliqueur instead of the cold coffee if you prefer.


15/45

Caramelized Pecan Crunch

What You Need:

1 T butter, room temperature

1 C sugar1 C light corn syrup2 C heavy whipping cream, divided1 (14 oz) can sweetened condensed milk2 C pecans, chopped1 t vanilla extract

How to Make It:

Line a large baking pan with aluminum foil.Butter the foil well and set aside.

Pour the sugar into a large saucepan.Add the corn syrup and 1 C of the whipping cream.Place the pan on medium heat and bring mixture to a steady boil.Continue cooking 8 minutes, stirring often, until the mixture becomes verysmooth.Reduce the heat to lowest temperature.Pour in the remaining 1 C of whipping cream and the condensed milk.Stirring constantly bring the mixture back to a steady boil.Continue cooking until the candy thermometer reaches 235 degrees, being sureto stir often.Remove the pan from the heat and stir in the pecans.

Add the extract and stir to make sure it is completely combined.Spread the mixture into the prepared pan.

Allow the candy to cool completely before cutting into bite size pieces.

Serving Size: 2 pounds

Using butter on the foil helps with the removal of the candy after it has been cut.Keeping the candy wrapped in pieces of foil and in an airtight container will keepthis candy fresh for up to 2 weeks.


16/45

Nutty Caramel Nougats

What You Need:

1 (14 oz) pkg. caramels

2 T water2 T butter2 C pecans, chopped4 oz. white candy coating4 oz. semisweet chocolate candy coating

How to Make It:

Place the caramels, water and butter into a microwave safe bowl.Microwave the mixture on high for 1 minute.Stir the mixture and continue microwaving at 1 minute intervals, being sure to stir

each time, until the mixture becomes smooth.Fold the pecans into the mixture.Layer a baking sheet with wax paper.Drop the mixture by rounded spoonfuls onto the wax paper.Place in the freezer 15 minutes or until set.Place the both types of candy coating into a microwave safe bowl.Microwave on high 30 seconds then stir.Continue microwaving at 15 second intervals, stirring each time, until thechocolate is melted and smooth.Dip the nougats into the chocolate, being sure to cover them completely, andreturn them to the waxed line sheet.

Place the nougats in the refrigerator until set.


If nuts are not at the top of your list these also taste great using chopped driedfruit. Dried apricots, cherries or even raisins work well and better yet taste great.


17/45

Coconut Walnut Drops

What You Need:

2 (1 oz.) squares unsweetened chocolate

1 (15 oz.) can sweetened condensed milk2 C coconut, flaked1/2 C walnuts, chopped

How to Make It:

Line a baking sheet with aluminum foil.Set the oven temperature to 350 degrees and allow to heat while making thecandy.Place the chocolate in a small heavy saucepan over low heat.Stirring constantly, cook the chocolate until completely melted and smooth, about

3 minutes.Remove the pan from the heat.Pour the milk into the chocolate and stir to combine.Stir in the coconut and the walnuts until completely combined.Drop the mixture onto the prepared baking sheet about 1 in. apart.Place the candy into the oven.Turn the oven heat off.Let the candy set in the oven for 15 minutes or until it begins to look glazed.Remove the pan from the oven and transfer the candy onto wax paper while stillwarm.


These treats are very simple to make. This candy is an excellent candy for thekids to help make and eat.


18/45

Honey and Oat Wonders

What You Need:

4 squares semi sweet baking chocolate

2 C honey and oats cereal

How to Make It:

Place the chocolate squares in a microwave safe bowl.Microwave on high at 30 second intervals, being sure to stir after each one, untilthe chocolate completely melts and is very smooth.Stir the cereal into the chocolate.Cover a large baking sheet with a piece of waxed paper.Drop the candy by spoonfuls onto the waxed paper.Refrigerate 30 minutes or until the candy becomes firm.


Many different types of cereal can be used in this recipe. Find your favorite oneand give it try to see what types of creations you can come up to pleaseeveryone's taste buds.


19/45

Christmas Time Bonbons

What You Need:

4 1/2 C confectionerssugar

2/3 C sweetened condensed milk1 t vanilla1 teaspoon almond extractRed and green food coloring

How to Make It:

Place the sugar into a large mixing bowl.Pour in the milk, vanilla and almond extract.Blend the mixture together well.Separate the mixture into 2 separate bowls.

Add the red food coloring to one bowl and the green food coloring to the otherbowl.Knead the mixtures with your hands until smooth and creamy.Cover both bowls with a damp kitchen towel.Refrigerate both for 24 hours.Remove the bowls and form both mixtures into balls.Place the balls on wax paper and keep refrigerated until ready to eat.


These wonderful Christmas colored bonbons can be dipped in chocolate,

butterscotch or caramel. They can also be rolled in colored sugars or poweredsugar for a special treat.


20/45

Happy Holiday Mints

What You Need:

1 stick butter

1/4 C whipping cream1/4 t peppermint flavoring1/4 t butter flavoring5 C powdered sugarRed food coloringGreen food coloring

How to Make It:

Place the butter and whipping cream in a large saucepan over medium heat.Bring the mixture to a full boil, stirring continuously.

Once at a full boil remove the pan from the heat.Stir in the both of the flavorings.Sift the powered sugar into the bowl and stir to combine.Divide the mixture between two bowls.Tint one bowl of the mixture red and tint the second green.Press the mixture into Christmas molds and allow them to set.Once set pop the mints out onto wax paper.These can be stored in an airtight container in the refrigerator for up to 2 weeks.


These mints make great decorations for that Christmas table. The lookwonderful filling up those candy dishes and arranged in a bowl of nuts. They arepretty sweet so be careful not to over indulge.


21/45

Joy to the World Fruit Balls

What You Need:

1 (8 oz.) pkg. dried apricots, chopped fine

2 T lemon juice2 1/2 C coconut, flaked1/4 C sweetened condensed milk2/3 C pecans, chopped fine

How to Make It:

Place the chopped apricots into a large mixing bowl.Pour in the lemon juice and toss to combine.

Add the coconut.Pour in the sweetened condensed milk and stir well making sure all the

ingredients are combined.Place wax paper over a large baking sheet.Place the pecans into a shallow bowl.Form balls with the apricot mixture.Roll the balls in the pecans to completely cover.Place in a single layer, 1 in. apart on the prepared baking sheet.Let the candy stand 2 hours or until firm.


For something a little different add the pecans to the fruit mixture when adding

the coconut. Roll in confectioner's sugar or red and green sprinkles.


22/45

Raspberry Christmas Truffles

What You Need:

20 squares semi sweet baking chocolate, divided

1 (8 oz) pkg. cream cheese, room temperature2 t raspberry extractGreen and red sprinkles

How to Make It:

Melt 8 of the chocolate squares as directed on the package.In a medium bowl with an electric mixer on medium speed beat the creamcheese until smooth and creamy.Pour the melted chocolate into the cream cheese mixture.

Add the raspberry extract and mix until well combined.

Cover the bowl and place in the refrigerator 1 hour or until beginning to firm andthe mixture is easy to handle.Place wax paper over a large cookie sheet.Shape the chocolate raspberry mixture into small balls.Melt the remaining squares of chocolate as directed on the package.Dip each ball into the melted chocolate and place in a single layer on theprepared cookie sheet.Sprinkle the top of each ball with the red and green sprinkles.Refrigerate at least 2 hours until candy becomes firm.

Serving Size: 36 truffles

Orange, peppermint, almond or rum extract can be used in these yummyChristmas truffles. If you can't find the flavored extract you want use 1/4 C offlavored liqueur instead.


23/45

Christmas Angel Wands

What You Need:

1 (3.5 oz) pkg. dark chocolate sticks

4 t crunchy peanut butter1 1/2 T golden raisins, chopped1 1/2 T dried cranberries, chopped

How to Make It:

Place the peanut butter into a bowl.Mix the raisins and cranberries together in a separate bowl.Layer a large cookie sheet with wax paper.Roll the bottom half of each chocolate stick in the peanut butter.Roll the peanut butter covered half in the dried fried.

Lay in a single layer on the wax paper,Wrap the covered half of the Christmas wand with colored foil and tie around thechocolate stick with ribbon.

Serving Size: 9

These Christmas wands are a little naughty and a little nice. Give them as gifts.Tie the sticks all together with a Christmas ribbon and place them in a Christmasbag.


24/45

Cinnamon Coffee Truffles

What You Need:

1 T boiling water

2 t instant coffee2 1/2 t cinnamon, divided1/3 C heavy whipping cream6 (1 oz) squares bittersweet chocolate, chopped2 T butter, room temperature3 T sugar

How to Make It:

Place the water in a small mixing bowl.Add the coffee and 1 t cinnamon to the water.

Stir to combine and set aside.Place the cream in a small saucepan over low heat.Heat the cream until it just begins to boil and remove from the heat.Place the chocolate and butter into the cream.Whisk the mixture until smooth.Blend the coffee mixture into the chocolate mixture.Cover and refrigerate 1 hour.The mixture should be firm enough to roll into balls when removed from therefrigerator.Line a cookie sheet with wax paper.Place the remaining cinnamon into a small bowl.

Add the sugar and toss to combine well.Remove enough of the chocolate mixture to roll into a 1 inch ball.Roll the ball into the cinnamon sugar mixture until completely covered.Place the truffle on the wax paper.Continue until all the chocolate mixture has been used.Refrigerate the truffles for 3 hours or until firm.


When melting chocolate be sure to stir continuously. This will help the chocolateto melt and become smooth. Should your chocolate become clumpy add 1 t of

solid shortening per square of chocolate and continue stirring until the mixturebecomes smooth.


25/45

Vanilla Peanut Butter O's

What You Need:

1 (4 oz.) pkg. vanilla pudding and pie filling mix (not instant)

1/2 C light corn syrup1/3 C peanut butter, crunchy4 C Cheerio cereal

How to Make It:

Place the dry pudding mix into a large heavy saucepan.Stir in the corn syrup.Place the pan over medium and stirring continuously bring the mixture to asteady boil.Still stirring let the mixture boil for 1 minute.

Remove the pan from the heat.Fold in the peanut butter with a rubber spatula.Pour in the cereal and mix to completely cover.Butter a square baking pan on the bottom and up the sides.Spread the mixture evenly into the pan.Cool to room temperature before cutting into bite size squares.


Want a little change in your Circle of Light Squares. Use your favorite puddingmix and add 2 C of Fruit Loops along with the 2 C of Cheerios. You can also use

smooth peanut butter if you prefer.


26/45

Elf Nibblers

What You Need:

3 3/4 C sugar

1 1/2 C light corn syrup1 C water2 drops red food coloring2 drops green food coloring1/4 t watermelon flavoring, divided1/2 C confectioner's sugar, divided

How to Make It:

Spread butter on the bottom of 2 large shallow baking pans and set aside.Put a heavy saucepan over medium heat.

Pour the sugar into the saucepan.Pour in the corn syrup and water.Cook, stirring constantly, until the sugar has dissolved.Bring mixture to a steady boil.Continue boiling without stirring until a candy thermometer reaches 300 degreesor hard crack stage.Remove the pan from the heat and place half of the mixture into another pan.

Add red food coloring and 1/8 t flavoring to one pan.Add the green food coloring and 1/8 t flavoring in the other pan.Stir both well to combine.Spread the red candy into one pan and the green candy into the other.

Allow the candy to cool.Dust each pan with 1/4 C of confectioner's sugar.Break the candy into bite size pieces and store in an airtight container up to 2weeks.


So easy to make and so delicious they will be asking for more. Any type offlavoring will work including peppermint. Other food coloring will also work tomake the candy more festive.


27/45

Ginger and Spice Truffles

What You Need:

1 1/4 C semi sweet chocolate chips

1/4 t pumpkin pie spice1/4 t vanilla1/2 C whipping cream3/4 C gingersnap cookies, coarsely chopped1/4 C unsweetened cocoa

How to Make It:

Place the chocolate chips into a large mixing bowl.Add the pumpkin pie spice and vanilla to the chips.Pour the whipping cream into a microwavable bowl.

Microwave on high 1 minute or until the cream begins to boil.Pour the hot cream over the chip mixture and allow the mixture to stand 4minutes.Whisk the mixture until the chips have completely melted and the texturebecomes very smooth.Fold in the chopped gingersnaps.Cover the bowl and refrigerate at least 2 hours or until the mixture becomes firmenough to roll into balls.Line a cookie sheet with wax paper.Place the cocoa in a shallow bowl or pan.Scoop out about a teaspoon of the chocolate mixture and roll into a ball.

Roll the ball in the cocoa to completely cover.Place the truffle onto the wax paper.Continue in this manner until all the chocolate mixture has been used.Place the truffles in the refrigerator for 1 hour or until firm.The truffles can be kept in an airtight container in the refrigerator for 3 to 4 days.


These truffles can be rolled in powdered sugar or even finely crushed gingersnapcookies for a little different treat.


28/45

Honey Fudge Drops

What You Need:

4 C sugar, divided

1 C water, divided2 egg whites1 C honey1/2 C peanut butter1 t vanilla extract

How to Make It:

Pour 1 C of sugar in to a large saucepan.Pour in 1/2 C of water and place the saucepan over medium heat.Bring the mixture to a rapid boil, stirring occasionally.

Allow the mixture to boil until it reaches soft ball stage or 235 degrees on yourcandy thermometer.Place the egg whites into a separate bowl.Pour the syrup over the egg whites, beating constantly, until the egg whitesbecome very stiff.Place the remaining 3 C of sugar into a large saucepan.

Add the remaining water, honey and peanut butter to the pan.Place over medium heat and bring to a rapid boil, stirring occasionally.Once boiling continue to boil the mixture until it reaches 235 degrees on thecandy thermometer.Once the desired temperature is reached, remove the pan from the heat and

slowly add the egg white mixture in being sure to stir well.Continue beating the mixture until it holds shape when dropped by a spoon.Stir in the vanilla when the mixture has reached this point.Place waxed paper on a flat surface.Use a teaspoon and drop the mixture into small mounds on the wax paper.

Allow the mixture to cool and firm up before removing and placing in an airtightcontainer.


To check for the accuracy of your candy thermometer place it in a cup of boiling

water. The temperature should read 212 degrees which is boiling. If it does notyou will need to adjust the temperature either up or down by however manydegrees it's off to ensure you are reaching the desired temperature for the candy.


29/45

Coconut Krispie Balls

What You Need:

1 stick butter

1 C sugar2 t salt1 small egg3/4 C pitted dates, chopped2 C rice krispie cereal1/2 C pecans, chopped fine3 C coconut, flaked

How to Make It:

Place the butter in a heavy saucepan over medium heat.

Allow the butter to melt completely.Pour in the sugar and sprinkle in the salt.

Add the egg.Stirring continuously cook the mixture until it begins to thicken, about 3 minutes.Stir in the dates.Continue cooking 5 minutes, being sure to stir continuously.Remove from pan from the heat.Stir in the cereal and the pecans until completely combined.

Allow the mixture to cool enough to handle.Line a cookie sheet with wax paper.Place the coconut in a large bowl.

Roll the cereal mixture into small balls.Roll the ball in the coconut to cover.Place on the wax paper and allow the balls to cool to room temperature beforestoring.

Serving Size: 24

Tint the coconut with red and green food coloring to make these a more festivalcandy for the holidays. Any type of dried fruit will also work in this recipe as longas it can be chopped small enough.


30/45

Cookies and Cream Break Apart

What You Need:

1 (8 sq) pkg. semi sweet baking chocolate

1 (6 sq) pkg. white baking chocolate10 chocolate and cream sandwich cookies, coarsely crushed

How to Make It:

Place the 2 chocolates in separate microwave safe bowls.Microwave each bowl on high 1 minute then stir.Continue microwaving on high at 15 second intervals until the chocolate hascompletely melted and is smooth.Stir in 1/2 of the crushed cookies into each of the bowls of chocolate being sureto stir well.

Completely cover a cookie sheet with wax paper.Drop spoonfuls of the chocolate onto the wax paper, alternating between eachtype.Use a butter knife to swirl through the chocolate making a marble effect.Refrigerate at least 2 hours or until the candy becomes very firm.Remove and break apart the pieces into chunks.Place the pieces into an airtight container and store in the refrigerator for up to 2weeks.


This bark is so simple to make and takes very little time. Add chopped nuts ifdesired to give the bark a crunchy bite. 2 T of peanut butter can also be addedto give this bark a nutty taste.


31/45

Almond Malted Toffee

What You Need:

1 C almonds, coarsely chopped3/4 C semisweet chocolate chips3/4 C milk chocolate chips1/3 C white chocolate chips2 T instant malted milk powder2 sticks butter1 C sugar3 T water

How to Make It:

Line a large baking pan with foil making sure it extends over the sides of the pan.Place the almonds into a large mixing bowl.

Add all 3 types of chocolate pieces and toss to combine.Sprinkle half of the mixture into the bottom of the prepared pan.Cover the top of the mixture with the malted milk powder.Place the butter in a heavy saucepan over medium heat.

Add the sugar and the water.Stirring continuously bring the mixture to a steady boil.Continue stirring until all the sugar has dissolved.Once the sugar has dissolved cook the mixture for 15 minutes or until a candythermometer reaches 290 degrees, being sure to stir often.

Remove the pan from the heat and quickly pour the mixture over the top of thenut and chocolate mixture.Sprinkle the remaining nut chocolate mixture over the top.Refrigerate 30 minutes or until firm.Break into pieces before storing.


Anytime you are cooking sugar and water to make a toffee mixture you shouldalways try to maintain a steady boil. If the mixture begins to boil more or lessadjust the heat until you reach the desired boiling stage.


32/45

Melt in Your Mouth Marshmallow Drops

What You Need:

1 (6 oz) pkg. semisweet chocolate pieces1 (1 oz) square unsweetened chocolate1 T butter2 eggs1 1/4 C confectioners' sugar1/2 t salt1 t vanilla extract2 C peanuts2 C miniature marshmallows

How to Make It:

Place the chocolate pieces and the chocolate square into a heavy saucepan.Place the sauce pan over low heat.

Add the butter and stirring constantly melt the butter and chocolate together untilsmooth about 4 minutes.Remove the pan from the heat and set aside until ready to use.Place the eggs into a mixing bowl.Use a fork and beat the eggs until they become frothy.Pour in the sugar, salt and vanilla extract.Mix until all the ingredients are incoporated together well.Pour the melted chocolate into the mixture and stir to incorporate.

Fold in the peanuts and marshmallows.Cover a baking sheet with wax paper.Drop the marshmallow mixture onto the wax paper by a teaspoon about 1 in.apart.Place in the refrigerator for at least 2 hours or until firm.Store the candy in an airtight container in the refrigerator for up to 2 weeks.


Always use the recommended size and type of pan when making candy. A panthat is too small or too large can affect the cooking time of the candy.


33/45

Mocha Coconut Drops

What You Need:

3 T butter

3 T milk1 pkg. dry white frosting mix1 1/2 T instant coffee1 1/2 C coconut, toasted

How to Make It:

Place the butter in the top of a double boiler.Pour the milk in with the butter and cook just until the butter has melted.Stir in the dry frosting mix and the instant coffee until the mixture becomessmooth.

Heat until the water in the bottom of the double boiler boils rapidly.Continue to cook the mixture 5 minutes after the water begins to boil being sureto stir occasionally.Remove the double boiler from the heat but leave the upper pan over the hotwater.Carefully fold in the toasted coconut.Cover a baking sheet with wax paper or aluminum foil.Drop the mixture by a teaspoon onto the prepared baking sheet.Cool at room temperature until firm.


Toasting coconut is a simple task. Set the oven to 350 degrees and allow it topreheat. Spread the coconut out evenly on a cookie sheet. Toast for 12 minutesor until the coconut becomes a golden brown. Be sure to stir the coconut oftenso that it browns evenly. Toasted coconut can be used with candy, as a toppingfor fruit salads or as a garnish on cakes or cupcakes. It can be stored in anairtight jar for up to 1 week.


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Blissful Buckeyes

What You Need:

6 C powdered sugar

2 sticks butter, room temperature2 C peanut butter1 (12 oz) pkg. semi sweet chocolate chips

How to Make It:

Place the powdered sugar into a large mixing bowl.Cut the butter into small pieces and place in the bowl.

Add the peanut butter.Use a pastry blender to cut the ingredients together.Mixture should be crumbly.

Roll the mixture with your hands into 1 in. balls.Place the chocolate chips into a microwave safe bowl.Microwave the chocolate on high for 1 minute then stir.Continue microwaving at 30 second intervals until the chocolate is completelymelted and smooth being sure to stir each time.Place waxed paper over a large cookie sheet.Use a toothpick inserted into each ball to dip them into the melted chocolate.Be sure to cover the ball completely with the chocolate.Place the dipped balls onto the prepared baking sheet.

Allow the buckeyes to cool completely.

Serving Size: 24 balls

The northern part of the United States is known for the buckeyes. These fruitshave been said to bring luck to those who carry them. Just don't put these littlewonders in your pocket eat them up. Bet you can't eat just one.


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Mom's Easy to Make Peanut Brittle

What You Need:

3 C peanuts

1 C sugar1 C light corn syrup1 T water1 t baking soda

How to Make It:

Bring the oven temperature to 200 degrees.Lay the peanuts on a foil lined baking sheet and place them in the oven for 5minutes.Stir the peanuts a couple of times during the warming process.

Remove the peanuts from the oven and set aside.Place the sugar in a heavy saucepan over medium heat.

Add the syrup and water and bring the mixture to a steady boil.Once boiling, add the peanuts to the mixture and stir well to coat.Cook the mixture for 7 minutes being sure to stir occasionally.

Add the baking soda and stir well to incorporate.Remove the foil from the cookie sheet and cover it with wax paper that extendsover the sides of the sheet.Spread the mixture onto the prepared cookie sheet evenly.

Allow the mixture to cool completely before handling.Break into pieces and store in an airtight container in a cool dry place.

Serving Size: 1 pound

Warming the peanuts before adding them to the sugar/syrup mixture helps incoating them better when placed in the saucepan. Be sure to remove any skinsthat may be on the peanuts before adding them to the mixture.


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Praline Pretzel Patties

What You Need:

1 (14 oz) pkg. caramels

1/4 C butter, cut up2 T water5 C miniature pretzels1 (18 oz) jar crunchy peanut butter2 (12 oz) pkgs. Milk chocolate chips

How to Make It:

Place the caramels in a microwave safe bowl.Add the butter and water to the caramels.Microwave the mixture on high for 1 minute.

Remove from the microwave and stir the mixture together.Continue microwaving at 30 seconds intervals, stirring after each one, until thecaramels melt and the mixture is smooth.Spread one side of each pretzel with the peanut butter.Spread the caramel mixture over the top of the peanut butter.Layer a cookie sheet with wax paperPlace the candy into a microwave safe bowl.Microwave on high 30 seconds then stir.Continue microwaving at 30 second intervals, stirring after each, until thechocolate has melted and has become very smooth.Use a toothpick and dip each of the pretzels into the melted chocolate being sure

to completely cover the pretzel.Lay in a single layer on the wax paper.

Allow the candy to harden before storing.


The mixture of sweet chocolate and salty pretzels along with the caramel andpeanut butter give these crunchy treats big thumbs up with all of Santa's littlehelpers.


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Reindeer Munchables

What You Need:

1 egg white

1 T water3 C cashews1/2 C sugar1/2 t salt1 t cinnamon1/2 t cloves1/2 t nutmeg

How to Make It:

Place the egg white in a large mixing bowl and beat slightly with a fork.

Add the water to the egg white and mix to combine.Pour the cashews into the mixture and stir until the cashews are completelymoistened on the surface.Place the sugar, salt, cinnamon, cloves and nutmeg in a separate bowl.Toss to combine.Pour the sugar mixture over the cashews and toss until the cashews arecompletely covered.Bring the oven temperature to 300 degrees.Line a cookie sheet with aluminum foil.Layer the cashews in a single layer on the prepared cookie sheet.Bake 30 minutes being sure to stir them a couple of times to insure all sides of

the cashews roast evenly.

Serving Size: 3 cups

These little munchies can be made with pecans, walnuts or just regular peanuts.To mix up the nuts use 1 C of each. Add a few pretzel sticks and raisins after thenuts are roasted for a real treat.


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Rudolph's Favorite Candy

What You Need:

1 pkg. white frosting mix

1/3 C light corn syrup1 t almond extract1/2 C boiling water1 (1 lb.) pkg. confectioners' sugar1 C candied cherries, choppedRed food coloring

How to Make It:

Place the frosting mix (dry) into a large mixing bowl.Add the corn syrup and almond extract.

Carefully pour the boiling water into the mixing bowl.Beat the mixture with an electric mixer on medium speed 5 minutes until softpeaks begin to form when beaters are lifted out.With the electric mixer on low speed gradually beat in the sugar.Fold in the candied cherries with a wooden spoon.Place a few drops of red food coloring into the mixture and blend with the spoon.Place wax paper on a large cookie sheet.Drop the mixture by teaspoonfuls onto the prepared sheet.

Allow the outside of the candy to firm, about 1 hour.When the outside is firm turn the candy over and let the candy dry for 12 hours.


Allowing the candy to dry completely before storing is very important is gettingthe best results. You may find they will dry faster if there is little humidity in theair. Check them from time to time and as they dry place them in an airtightcontainer so they remain dry until consumed.


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Peanut Lovers Christmas Candy

What You Need:

1 egg

2 C confectioner's sugar, divided1/8 t salt1/2 t vanilla extract1/3 C peanut butter1 T butter, room temperature3/4 C salted peanuts, chopped fine

How to Make It:

Place the egg in a small mixing bowl.Beat the egg with an electric mixer on low just slightly.

Add 1 C of confectioner's sugar, salt and vanilla to the egg.Beat with the mixer on medium speed until just combined.

Add the peanut butter and butter and beat until all the ingredients are combinedwell.Fold in the remaining confectioner's sugar with a rubber spatula.The mixture should be firm enough to roll into balls.More confectioners' sugar can be added, 1 T at time until the mixture if as firm asneeded.Place the nuts in a shallow bowl or pan.Cover a cookie sheet with wax paper.Form the mixture into 1 in. balls and roll the balls in the nuts to completely cover.

Place the balls on the lined cookie sheet.Refrigerate 1 hour or until firm.


These little treats are a snap to make and because there is no cooking with heatinvolved they are the perfect candy for children to make. These can be rolled notonly in nuts but in colored sugars or even holiday sprinkles. Let them give theseto their teachers, grandparents and friends for a one of a kind Christmas gift.


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Santa Claus Candy Clusters

What You Need:

1 (6 oz.) pkg. semisweet chocolate pieces

1/3 C butter16 large marshmallows1/4 C peanut butter, crunchy1/2 t vanilla extract2 C oats1 C coconut, flaked

How to Make It:

Place the chocolate in a large saucepan over low heat.Add the butter and marshmallows.

Cook 5 minutes, stirring constantly, until melted together and smooth.Remove the pan from the heat and stir in the peanut butter.Pour in the vanilla and stir just to combine.

Add the oats and coconut and stir until incorporated into the ingredients well.Place wax paper onto a large baking sheet.Drop the mixture by teaspoonfuls on the prepared sheet about 1 in. apart.Refrigerate for 2 hours or until candy is firm.


Never double a candy recipe. This can cause increased cooking time which in

turn can ruin the quality of the candy. If a double amount is needed make asecond batch using the same ingredients.


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Winter Wonderland Snow Balls

What You Need:

2 2/3 C sugar

2/3 C light corn syrup1/2 C water2 egg whites1 t vanilla extract2/3 C nuts, chopped

How to Make It:

Place the sugar into a medium heavy saucepan.Add the corn syrup and water.Place the pan over low heat and stirring continuously cook the mixture until all

the sugar has dissolved.Once the sugar has dissolved allow the mixture to cook until the candythermometer reaches 260 degree, being sure not to stir.Remove the pan from the heat.Place the egg whites into a large mixing bowl.Beat with an electric mixture until soft peaks begin to from when the beaters arelifted up.Continue beating the mixture as you pour the hot syrup in a steady stream intothe egg whites.When all the syrup mixture has been added pour in the vanilla extract andcontinue beating until the mixture holds uniform shape.

Fold in the nuts with a rubber spatula.Place wax paper on a large cookie sheet being sure to cover it completely.Butter the end of a wooden spoon.Drop the mixture with the wooden spoon onto the prepared baking sheet.

Allow the candy to cool before placing in a sealed container.


This mixture can become very stiff once you add the hot syrup to the egg whites.If this occurs use a large spoon or your hands to continue mixing in theingredients. By buttering a wooden spoon you should have no trouble removing

the candy mixture onto the wax paper to cool.


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Sweet Pecan Poppers

What You Need:

1/4 C sugar

1 t cinnamon1/8 t salt1 egg white2 C pecan halves

How to Make It:

Place the oven temperature at 300 degrees and allow the oven to heat.In a mixing bowl toss together the sugar, cinnamon and salt.Place the egg white in a separate bowl.Beat the egg white to a foamy consistency.

Add the pecans to the egg white mixture and stir to cover.Add the sugar mixture to the pecans and mix until the pecans are completelycovered.Spray a baking sheet with a non stick cooking spray.Spread the pecans out in a single layer on the sheet.Roast 30 minutes, turning the pecans with a spatula occasionally.

Allow the pecans to cool completely before storing.

Serving Size: 24

For a more Christmas affect use 1/2 C red and 1/2 C green sugar instead of

regular sugar to cover the pecans.


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Holly Sugar Berries

What You Need:

1/3 C fresh cranberries

1/2 C sugar

How to Make It:

Place the cranberries in a large mixing bowl.Add the sugar and toss to completely coat the cranberries.Cover the bowl and place in the refrigerator for at least 1 hour.Remove the cranberries and place in a mini muffin cups.Place in an airtight container in the refrigerator for 1 week.

Serving Size: 18 berries

These make a great snack candy. Any type of fruit will work with this recipe likegrapes, banana slices, apples or oranges. These also make a great garnish forcheesecakes, pies or cupcakes.


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We hope you enjoyed this collection of great tasting Christmas candy recipes.Feel free to check out our site for great tasting dried fruit including dried cherries,blueberries, strawberries and more. They make an excellent addition to anyrecipe.

Also while youre at our site, check out our other products including:

Cherry Juice ConcentratePacked in glass bottles and sediment-free

Award winning fruit salsaWinner of 23 national awards

Tart cherry capsules

Jams, Jellies, Fruit Preserves and More!

www.TraverseBayFarms.comor call us toll-free at 1-877-746-7477
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