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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    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.

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    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

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    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.

    Serving Size: 48 pieces

    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.

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    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.

    Serving Size: 12 pieces

    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.

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    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.

    Serving Size: 12 pieces

    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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    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.

    Serving Size: 18 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.

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    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.

    Serving Size: 18 pieces

    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.

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    Smore Christmas Candy Squares

    What You Need:

    1/3 C light corn syrup