Any ideas for great christmas candys?

Question

Any will be helpful!

Something that i could cook..etc?

Answer 1

Choclate Peanut Clusters, this recipe is so easy because it more or less cooks itself.
1 jar of salted roasted peanuts
1 jar of unsalted roasted peanuts
1 pack of vanilla almond bark
1 12 ounce package of semi sweet chocolate chips.

Layer all in the order listed in a crock pot. Cook on low, without stirring, until the chocolate and almond bark is melted. Drop by spoonfuls onto wax paper to hardened and store in an airtight container.

You have to really watch this after an hour or so. The recipe says not to stir, but I do once the almond bark and chocolate starts to melt to keep it from scorching. All crockpots are a bit different. Mine cooks at a faster than normal 'low' temp is the reason I stir.

This candy is really good and it has a huge yield. I hope you like it.

Answer 2

This is one of my very favorite candy recipes. People every year have asked me to make this. I promise you one thing, it will not last! People will eat them up so fast. You can't eat just one, they are that good.

I will go into a little detail in some places so that it does help you out a bit and not get into the mess that I did the first time that I made them. I wished that the person that gave me this recipe would have done this for me.

Corn Flake Candy

1 2/3 cups corn syrup
1 2/3 cups of white sugar
1 1/3 tablespoons vanilla
2 1/2 cups of peanut butter
10 cups of corn flakes
butter

In a sauce pan boil the corn syrup and sugar until the sugar is melted, the sugar has to be all melted and the liquid is boiling.

Have on stand by a large pan that will hold the corn flakes to where you can stir them around without them coming out the top. Butter the whole inside of this pan, you really can't put to much butter in it.Put the corn flakes in this pan and set aside.

Have large table or counter top to work on. Lay a large area (size of a dining room table) with wax paper. The pan with the corn flakes in it needs to be on this table.

Once the sugar mixture is boiling add:
1 1/3 Tablespoons of vanilla
2 1/2 cups of peanut butter

Stir this until everything is mixed good, pour this over the corn flakes and mix as good as you can covering the corn flakes. It is best that the spoon or what ever you use to mix this is covered with butter as well.

Now as fast as you can, spoon the corn flake candy onto the waxed paper in bite size pieces (about 2" or so). You may even have to butter your hands as well. By the time that you get the last of the candy mixture out of the pan IF you make it, the first candy that is on the wax paper is ready to eat. I have been known to have some of it set up on me in the pan. No big deal, it is candy to and you can eat it as well.

I don't remember how many this makes but it is a lot of them. Just remember, they will not last. I normaly make two batches back to back. I know this sounds like they are hard but they are very easy once you do it the first time. Happy eating!!


Here is you one more.


No bake cookies (they are more like candy than cookies)
2 1/2 cups of sugar
1/2 cup cocoa
1/2 cup peanut butter
3 cups oats (uncooked)
1 teaspoon vanilla
1/2 stick butter
1/2 cup milk
Mix sugar,milk,cocoa and butter in pan. Boil for 5 min. then remove, while hot add peanut butter and vanilla,stir, add oats. While warm drop by spoon fulls on waxed paper. Let them set up. By the time you get the last one on the wax paper, the first one should be ready to eat.

Answer 3

Peppermint candy here is the recipe:
2 cups vanilla wafer crumbs
1/4 cup melted butter
1/2 cup butter
1 1/2 cups sugar
3 eggs (slightly beaten)
3 unsweetened chocolate squares (Melted)
1 1/2 cups whipped cream
16 ounces miniature marshmallows (1 Pkg)
2-4 crushed peppermint candy canes

Mix together wafer crumbs and 1/4 Cup melted butter, then press down into a 9x13 baking pan and refrigerate.
Cream together sugar, 1/2 Cup butter, then add eggs and melted chocolate. Beat together well, then spoon over crust.
Refrigerate until cool.
Combine whipped cream and marshmellows, then spoon over chocolate layer.
Before serving sprinkle crushed peppermint candy cane over top.
Enjoy.

Answer 4

Cherry Divinity

3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
3 large egg whites
1 (3 ounce) package cherry gelatin
3/4 cup coarsely chopped walnuts
1 teaspoon vanilla extract

Grease an 11 1/2 x 7 1/2 in baking dish.
Mix sugar, syrup, and water in a 2 quart glass measure.
Microwave uncovered on high, stirring twice, 15- 17 minutes until syrup reaches hard ball stage (260 on instant- read thermometer or forms a hard ball when a small amount is dropped into very cold water).
Meanwhile, beat egg whites in med-size bowl with an electric mixer until soft peaks form when beaters are lifted.
Gradually add gelatin, beating until whites are stiff and glossy.
While beating, constantly pour the hot syrup into the egg-white mixture and continue beating until mixture is very thick.
Stir in walnuts and vanilla.
Spread into prepared dish.
Let stand at room temperature until completely cool and set, about 4 hours or overnight.
Cut into 1 inch squares.
Store in airtight container in a cool dry place

Answer 5

Candy Canes

Answer 6

This recipe has been passed down in our family for generations, and is always a favorite."
Original recipe yield: 1 pound

US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
2 cups semisweet chocolate chips
1/2 cup butter
2 cups crunchy peanut butter
DIRECTIONS
Line a 9 X13 inch pan with foil. Set aside.
In the top pot of a double boiler set, slowly melt chocolate pieces and butter until smooth. Add peanut butter and stir until well mixed.
Pour chocolate mixture into pan; cover and chill in refrigerator until hardened. Cut into small squares and serve




NUTRITION INFORMATION
Servings Per Recipe: 24

Amount Per Serving

Calories: 231

Total Fat: 18.6g
Cholesterol: 10mg
Sodium: 144mg
Total Carbs: 13.7g
Dietary Fiber: 2.2g
Protein: 6.2g

Answer 7

PECAN CLUSTERS
7-ounce jar marshmallow cream
3/4 pound chocolate kisses
2 1/2 cups sugar
6-ounce can evaporated milk
1/2 stick butter
2 cups pecan halves


Place marshmallow cream and kisses into a large bowl. Set aside. Combine sugar, milk, and butter in a saucepan. Bring to a boil and cook for 8 minutes. Pour over marshmallow and chocolate, stirring until well blended. Stir in pecans. Drop by teaspoonfuls onto waxed paper.



oreo cookie bark
18 oz of white chocolate
1/2 of a 20 oz packed of crushed up oreos (kind of big chunks though, dont pulverize them)

Melt the chocolate and add the oreos to the chocolate, stir, pour onto greased wax paper (put wax paper on 15 x 10 jelly roll tray. only spread this half way over they tray, repeat that with another 18 oz of white chocolate and the rest of the oreos. Place in refrigerator for at least and hour. break apart.



PEANUT BRITTLE
2 cups lightly toasted unsalted shelled peanuts
1 cup sugar
1 cup light corn syrup
1 tablespoon baking soda



Line large baking sheet with parchment paper; butter parchment. Stir peanuts, sugar, and corn syrup in heavy large saucepan over medium heat until sugar dissolves. Increase heat to high and boil until candy thermometer registers 295°F, stirring frequently, about 20 minutes. Remove from heat. Add baking soda and stir briskly to blend (mixture will foam up). Immediately pour out onto prepared baking sheet. Spread out brittle in even layer. Let stand until cold and hard.
Break brittle into pieces. Store in airtight containers at room temperature. (Can be prepared 1 month ahead.)


Heath Bar Candy
1/2 lb Butter
1 cup Sugar
1/2 cup Nuts, finely chopped
1/3 cup Chocolate chips

Combine first 3 ingredients and boil, stirring constantly until it
thickens and looks like a brown paper bag. Pour on greased cookie
sheet. Sprinkle the chocolate chips on top. Let melt and spread
smooth over the mixture. Let cool and harden. Break into pieces.

Answer 8

My two favorites are truffles and English toffee

English Toffee
1/2 c. chopped toasted almonds
1 c. butter (cannot substitute margarine)
1 c. sugar
1 Tblspn corn syrup
3/4 c. semisweet chocolate
1/2 c. chopped toasted almonds

Line a 13X9X2 baking pan with foil, extending foil over edges. Sprinkle the 1/2 c. nut in the pan.
In a 2 quart sauce pan melt butter, then, add sugar, corn syrup and 3 Tblspn water. Cook and stir over med/high heat to boiling.

Cook and stir to soft crack stage (when dropped into a cup of clean, cool water immediately makes a hard but pliable thread), watching closely to prevent scorching. Pour into the foiled baking pan, let stand for 5 minutes and sprinkle chocolate chips over, let stand for a couple of minutes and spread the chocolate over the entire surface and sprinkle with remaining nuts.

Truffles
6 oz semisweet chocolate
1/4 c butter
3 Tblspn whipping cream
1 beaten egg yolk
3 Tblspn Irish whiskey
12 oz chocolate almond bark

In a heavy 2 quart saucepan combine semisweet choc., butter, and whipping cream. Cook and stir over low heat till chocolate melts, then remove saucepan.
Gradually stir about half of the hot mixture into the beaten egg yolk. Return mixture to saucepan and cook over medium heat till slightly thick, stirring occasionally.
Stir in whiskey and transfer mixture to a small mixing bowl. Cover and chill about an hour and a half.
Beat chilled mixture with mixer on medium speed till light and fluffy Chill again for 10-15 minutes till it holds its shape, then roll into balls.
Melt almond bark and dip candy balls into it, letting the excess drip off. Place dipped candy on wax paper to dry.

Answer 9

We love chocolate dipped pretzels! Just buy regular chocolate chips and melt them, then dip the small pretzels half in and lay them on wax paper-lined cookie sheet. While they are still wet (immediately after laying one on the sheet), sprinkle with something festive! We use white chocolate and sprinkle with crushed candy canes or milk chocolate with white chocolate drizzles or dark chocolate with christmas sprinkles! They look so festive!

You can also use butterscotch chips or peanut butter chips... toasted coconut, chopped nuts or, if you want to make chocolate dipped pretzel logs, you can use mini-chocolate chips or mini M&Ms!

Answer 10

These could not be easier or more divine!! :) Hope this helps and HAPPY HOLIDAYS!!

EASY CHRISTMAS TURTLES

Ingredients

4 ounces pecan halves
24 individually wrapped caramels, unwrapped
1 teaspoon shortening
1 cup semisweet chocolate chips

Directions

Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray.
Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.
Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.


SALTED PEANUT CHEWS

Ingredients

1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
3/4 cup butter or margarine, softened, divided
3 cups miniature marshmallows
2 cups peanut-butter flavored baking chips
2/3 cup corn syrup
2 teaspoons vanilla extract
2 cups crisp rice cereal
2 cups salted peanuts

Directions

In a mixing bowl, combine flour, brown sugar and 1/2 cup butter; mix well. Press into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 12 to 15 minutes or until lightly browned. Sprinkle marshmallows over top and return to the oven for 3 to 5 minutes or until marshmallows begin to melt; set aside. In a large saucepan, cook and stir peanut butter chips, corn syrup, vanilla and remaining butter until chips are melted and smooth. Remove from the heat; stir in cereal and peanuts. Pour over prepared crust, spreading to cover. Cool before cutting into bars.

GERMAN CHOCOLATE FUDGE

Ingredients

2 cups semisweet chocolate chips
12 (1 ounce) squares German sweet chocolate
1 (7 ounce) jar marshmallow creme
4 1/2 cups white sugar
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
1/8 teaspoon salt
2 cups chopped pecans

Directions

Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.
Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.
Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.
Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.