christmas candy recipes?

Question

I am looking for a recipe to make what I think is called, bark ?? I have had it and loved it but can't find a recipe for it,or the actual name. it is a hard toffee,similar to the candy bar heath. that is covered in chocolate with maybe some crushed nuts on top or crushed M&M's.
If any of you know what I am talking about and can help me I would be greatly appreciative.

Answer 1

Cherry Almond Bark
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=9421&r_d=y
Christmas Bark Candy
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=11333&r_d=y
http://www.razzledazzlerecipes.com/christmascandy/christmas-bark.htm
Cranberry Almond Bark
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=11385&r_d=y
Cranberry Bog Bark
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=33291&r_d=y
Cranberry Macadamia Bark
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=3641&r_d=y
Cranberry Nut Bark
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=29889&r_d=y
Crunchy Peanut Bark
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=9463&r_d=y
Jelly Bean Bark
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=22470&r_d=y
Layered Peppermint Crunch Bark
http://www.razzledazzlerecipes.com/christmascandy/layered-peppermint-crunch.htm
Oreo Cookie Bark
http://www.razzledazzlerecipes.com/christmascandy/oreo-cookie-bark.htm
Pastel Almond Bark
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=14796&r_d=y
Pecan Cherry Bark
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=21919&r_d=y

CHRISTMAS CANDY RECIPES:
http://www.razzledazzlerecipes.com/christmascandy/index.htm
http://www.razzledazzlerecipes.com/christmascandy/candy-recipes.htm
http://www.razzledazzlerecipes.com/christmascandy/candy-recipes-3.htm

Answer 2

--Toffee Recipes


Ingredients:
1 cup chopped nuts, optional (divided)
1 cup butter
1 cup sugar
1 tablespoon corn syrup
3 tablespoons water or strong coffee
1/2 cup chocolate chips, any kind, optional


Directions:

I make this *all* the time. I've thrown parties where everyone gets to make their own, and I've provided it for fundraising events. It's so so easy, and everyone seems to love it, especially when I use coffee or espresso for the liquid.

Sprinkle half the chopped nuts in cookie sheet. Set aside.

In heavy 2-quart saucepan, melt butter. Add sugar, water, and corn syrup. Cook and stir over medium to medium-high heat until mixture boils. Clip a candy thermometer to side of pan; continue boiling on medium at a moderate, steady rate, stirring frequently, till thermometer registers 290F, soft-crack stage (about 15 minutes).

Watch carefully after 280F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate.

Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the remaining nuts. Chill until firm. When candy is firm, lift it out of pan; break into pieces. Store tightly covered.

This recipe for Toffee Crunch serves/makes 1.25 lbs

Answer 3

Peppermint Bark:

Melt chocolate gently for best results. If chocolate gets too hot, it may not set properly and will develop "bloom" (white streaks) on the surface when stored. Stirring chopped chocolate in a pan or bowl over hot, not simmering, water maintains an even, low temperature, resulting in glossy, firmly set chocolate. The setting time for the bark varies greatly according to the temperature of your home. Although we preferred the texture of the bark set at room temperature, you can set bark in the refrigerator if necessary.


1. Line a 12- by 15-inch baking sheet with cooking parchment; butter parchment. Chop 2 pounds bittersweet chocolate and place with 1 tablespoon solid vegetable shortening in a heatproof bowl that will nest in a 3- to 4-quart pan. Heat 1 inch of water in the pan just until steaming. Remove from heat and place bowl over water (bowl shouldn't touch water). Stir occasionally just until mixture is melted and smooth. Remove bowl from over pan.

2. Meanwhile, place 2 pounds peppermint candy in a heavy zip-lock plastic bag; pound with a mallet or rolling pin to crush. Transfer 1 1/4 cups crushed peppermint to a fine strainer; hold over melted chocolate and knock side to sift fine dust into chocolate. Reserve candy in strainer.

3. Stir remaining unsifted peppermint into chocolate mixture. Using a flexible spatula, scrape onto parchment and spread 1/4 to 1/2 inch thick (mixture should almost cover sheet). Sprinkle with reserved peppermint from strainer; gently press into chocolate.

4. Let stand at cool room temperature until completely firm, 4 to 6 hours, or overnight. Break or cut bark into pieces. Store airtight in a cool place up to 1 month.

Yield: Makes about 4 pounds

Answer 4

almond bark is a baking ingredient. you find it with the chocolate chips at the store. I believe you can melt it down in a double boiler and add whatever chunks you want then pour it out on a foil lined sheet and cool then break into pieces That would be bark candy.

Answer 5

Below) This recipe I have been using awile, It makes THE BEST fudge! Follow the recipe exactly and it works well. And after that is a recipe for peanut brittle.
Enjoy!



1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract

------------------------------...

DIRECTIONS:
Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Peanut Brittle
INGREDIENTS:
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda

------------------------------...

DIRECTIONS:
Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil, sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter or margarine and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.

Answer 6

iam not sure of you search

try thz
Christmas Candy

2/3 cup butter or margarine
1 cup granulated sugar
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 cup chopped candied fruit
1/2 cup chopped nuts
Place butter in a microwave-safe bowl and microwave on HIGH for 1 minute. Blend in sugar and sweetened condensed milk. Microwave on HIGH for 8 to 9 minutes, stirring every 2 minutes, or until the mixture is a light caramel color.
Stir in vanilla and beat with a wooden spoon 2 to 3 minutes.
Fold in chopped candied fruit and chopped nuts.
Pour into a lightly buttered 8-inch square pan. Cool at room temperature before cutting.
Makes 16 pieces.

Christmas Candy Recipes




Chocolate Caramels

1 cup sugar
1 cup brown sugar
1/2 cup dark corn syrup
1/2 cup half and half
2 - 1 oz. squares unsweetened chocolate
1 tsp. vanilla
1 T. butter
Preparation -
Place sugars, corn syrup, half and half and chocolate in a large saucepan. Bring to a boil over medium high heat until chocolate is melted and sugar is dissolved. Reduce heat to medium and cook, stirring occasionally, until mixture reaches 250° F on a candy thermometer (firm ball stage). Remove from heat. Stir in butter until it melts. Stir in vanilla. Pour into a buttered 8" x 8" x 2" pan. Cool, then cut cut into small squares. Wrap individual pieces in plastic wrap. Store in a cool, dry place.

Vanilla Caramels
1 cup butter
1 cup sugar
1 cup brown sugar
1 cup white Karo syrup
1 cup sweetened condensed milk
1 tsp. vanilla
1 cup chopped nuts(optional)
Preparation -
Combine butter, sugar, brown sugar and Karo syrup in a saucepan. Stir the ingredients together, then bring to a boil over medium heat. Reduce heat to low and cook for 10 minutes, stirring constantly. Remove from heat, and add the condensed milk. Mix well. Return to heat and cook until the temperature on a candy thermometer reaches 245º, or the firm ball stage. (At this point a tiny amount dropped into ice water forms a ball that stays firm and pliable but is still sticky.) Remove from heat and stir in vanilla and nuts(if using) Pour the mixture into a buttered 9" x 13" pan. Cool completely before cutting into 1" to 1-1/2" squares. Wrap individual caramel squares in waxed paper. Store in an air tight container.

Yuletide Butter Mints

1/2 cup butter, softened
4 cups confectioner's sugar
1 T. whipping cream
8 drops peppermint extract or flavoring
red and green food coloring
Preparation -
In a mixing bowl, beat butter at medium speed with an electric mixer for about 2 minutes. Cream butter and sugar together, beating at medium speed for about 2 more minutes. Add cream and peppermint extract, and mix just until well blended. Divide batter in 3. In a small bowl, add a few drops of red food coloring to 1 portion. In a separate small bowl, add a few drops of green food coloring. Using a cake decorating bag with a large tip, press small shapes onto a waxed paper lined tray. Repeat with remaining batter. Let stand at room temperature for about an hour before placing butter mints in an airtight storage container. Store in a cool place, rather than in the refrigerator.

Peanut Brittle

1 cup sugar
1/2 cup white corn syrup
1 cup roasted salted peanuts
1 T. butter
1 tsp. vanilla
1 tsp baking soda
Preparation -
In a 1 1/2 quart casserole, stir sugar and corn syrup together. Microwave on full power for 4 minutes. Add peanuts and stir. Microwave on full power for 3 to 5 minutes or until lightly brown. Add butter and vanilla, and stir to blend well. Microwave on full power for 1 to 2 minutes. Add baking soda and stir until light and foamy. Spread on a buttered baking sheet. After candy hardens, break into pieces. Store in an air tight container.


Cashew Brittle


2 cup sugar
1/2 cup water
1 cup corn syrup
1 cup butter
1 tsp. baking soda
2 cups unsalted cashew halves
Preparation -
In a large saucepan, combine the sugar, water, and corn syrup. Cook over medium-low heat until the sugar is dissolved. Stir in the butter and bring to a gentle boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 280º. Stir in the nuts and continue to cook until a candy thermometer reaches 300º. Remove from heat and quickly stir in the baking soda. Pour the mixture onto a large buttered cookie sheet. Use a spatula to stretch and spread a thin a thin layer over the pan. Let the mixture harden for a few minutes, then remove from the pan and break into pieces with the handle of a heavy table knife or with a small, clean hammer. Store in an airtight container at room temperature.