Christmas Candy

[Chocolate Rose]

I know this is too early for some of you, but I stress out if I don't get my Christmas plans solidified now.

I'm thinking of giving homemade cookbooks as gifts this year along with a food item. This is one recipe (Perfect Peppermint Patties) I am considering.

I made a trial run of these last night. I only made half a recipe. They are excellent!!! The filling is very creamy and minty and the coating is going to depend on the quality of chocolate you use. These are just awesome!

I did have a problem with the filling being too soft while dipping and I think that I made them too thin. So, next time I make them I will mix up the filling and let it sit in the freezer overnight before forming into balls. And, I'll be more careful on how thin I make the filling patties.

In going through my recipes for Christmas, I can see that I make more candy than cookies. Some of the ones that we enjoy making are:

Frangos
Chocolate Cherry Cordias
Chocolate Covered Almonds
Various fudges - (double layer, Bailey's Irish Cream, Chocolate Mint Cookie Crunch, Triple Chocolate Marble, Triple Chocolate Cherry, Cookies and Cream, etc.)
Maple Creams
Snickers Bars
Oreo Balls
Truffles
Festive Christmas Bark
Bordeaux Candy
Penuche

What are your favorites??

Here's the recipe:

* Exported from MasterCook *

Perfect Peppermint Patties

Recipe By :
Serving Size : 60 Preparation Time :0:00
Categories : Candies To Try

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Confectioner's Sugar
3 Tbsp Butter Or Margarine -- softened
2 Tsp Peppermint Extract -- (2 to 3)
1/2 Tsp Vanilla Extract
1/4 Cup Evaporated Milk
12 Ounces Semisweet Chocolate Chips -- (2 cups)
2 Tbsp Shortening

In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-in. balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4 in.; chill for 30 minutes. In a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties; place on waxed paper to harden.
Yield: about 5 dozen.
Once dipped, these can be frozen.

Source:
"Taste of Home Dec. 1994"
- - - - - - - - - - - - - - - - - - -

[tperes]

Chocolate Rose you are amazing!

The only candy treats we make are Bourbon balls, and we haven't done it since our wedding in 2002. We made over 300 for that affair and got a bit burned out! But, maybe this year we can go for it.

our secret to making edible Bourbon Balls is to use high quality bourbon, and to not put in a drop more than called for. Our favorite is Woodford Reserve by the Labrot and Graham distillery here in central Kentucky. A little pricey, but soooo good!

Thanks for the peppermint patty recipe. I might venture those this year!

[Kathy B]

Last year my sister gave us some layered peppermint bark that was really good and very pretty. There was a bottom layer of chocolate, a middle layer of white chocolate and a topping of crushed peppermints.It was store bought (or maybe ordered), but I found this recipe that looks right. I will give it a shot closer to Christmas.

PEPPERMINT BARK
24 hard peppermint candies, or 12 candy canes, crushed
1 (12-ounce) bag of chocolate morsels, dark or milk
1 (12-ounce) bag of white morsels
Yields 1 pound.
Place peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. Reserve.
Line baking sheet with wax paper. Microwave chocolate morsels according to instructions on bag. Spread mixture to desired thickness on prepared baking sheet. Let harden, either in freezer or refrigerator.
Microwave white morsels according to instructions on bag. Spread on top of hardened chocolate. Sprinkle white chocolate with candy pieces, pressing lightly.
Freeze, refrigerate or let stand until firm. Break into pieces. Store in airtight container at room temperature.

[lirpa]

I too make peppermint bark every year for my Christmas baskets. I make mine the same way with one exception. First, I use dark chocolate as it's a good contrast to the sweetness of the white chocolate that goes over top. I also add a few drops of peppermint OIL to the dark chocolate mixture before spreading it t on the pan (just enough to give it a "minty-chocolate taste"). I make tons of it and place it in decorative bags. I receive tons of compliments on it.

[mbeth]

Chocolate Rose, would you be willing to share your recipe for Oreo Balls? I have no idea what they are, but they sound fantastic!!

[Chocolate Rose]

Originally posted by mbeth
Chocolate Rose, would you be willing to share your recipe for Oreo Balls? I have no idea what they are, but they sound fantastic!!

mbeth, they are very good and very rich. I made them for the first time a few years ago and they disappeared very quickly. I don't use the white chocolate. I coat them with either milk chocolate or dark chocolate.


* Exported from MasterCook *

Oreo Balls

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies Christmas 2002

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
4 cups crushed chocolate sandwich cookies (such -- as Oreos)
2 cups white chocolate chips
1 tablespoon shortening

On high speed of an electric mixer, beat cream cheese until light and fluffy. Add cookies and beat until well combined. Refrigerate 2 hours until chilled enough to roll. Roll dough into 1-inch balls. Over double boiler, melt chips and shortening until smooth. Dip balls into mixture and thoroughly coat. Place on waxed paper to harden. Store in refrigerator. Yield: 2-1/2 dozen.

- - - - - - - - - - - - - - - - - - -
NOTES : I used regular chocolate chips in place of the white chocolate chips.
These can also be made using lemon sandwich cookies and white Lindt chocolate.

[Chocolate Rose]

tperes, I have memories of my mom making bourbon balls at Christmastime when I was a kid. Thanks for the tips on making them!

Kathy, thanks for the bark recipe. Wasn't there a thread about this last year? Or maybe I'm thinking of another board? I remember it was about trying to duplicate a specific peppermint bark that they'd received as a gift. Your recipe looks great!

[jphilg]

It just isn't Christmas at our house without Anna's Almond Roca. There are many threads waxing poetic about its perfection.

(Can you have a tradition that is only 2 or 3 years old? Seriously, I doubt a Christmas will pass without Roca from here on out.)

[RebeccaT]

Originally posted by jphilg

(Can you have a tradition that is only 2 or 3 years old? Seriously, I doubt a Christmas will pass without Roca from here on out.)

That's exactly how it is at our house. Not only does DH request (demand?) it, but now my mom and both grandmothers insist upon it as well.

I will be making roca, Kahlua pecans, and layered peppermint bark this year if history repeats itself. However, I am always up for new ideas, so I will enjoy checking in with this thread to see what is up everyone else's sleeve!

[Chocolate Rose]

Originally posted by RebeccaT

I will be making roca, Kahlua pecans, and layered peppermint bark this year if

Rebecca, could you please post your Kahlua pecan recipe??
TIA

[lcc]

Chocolate Rose,

I wish I had that much energy to make all that candy. It sounds like fun. Penuche is my all time favorite. Would you mind sharing your recipe.

Thanks,

Leora

[Chocolate Rose]

Originally posted by lcc
Chocolate Rose,Penuche is my all time favorite. Would you mind sharing your recipe.Thanks, Leora

Leora, I've had this recipe since I was probably in jr. high. It must have come from a Betty Crocker cookbook or some other basic cookbook.


* Exported from MasterCook *

Penuche

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1 cup brown sugar
2/3 cup milk
2 tablespoons corn syrup
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
1/2 cup nuts -- chopped

Butter pan. Combine sugars, milk, corn syrup, and salt in saucepan. Cook over medium heat, stirring constantly til sugar is dissolved. Cook, stirring occasionally to 234 degrees (soft ball). Remove from heat - add butter. Cool mixture to 120 degrees without stirring. Add vanilla; beat vigorously and continuously 5 - 10 minutes with a wooden spoon til thick and no longer glossy. Quickly stir in nuts. Spread in buttered pan. Cool til firm. Makes 1 pound.

- - - - - - - - - - - - - - - - - - -

[mbeth]

Chocolate Rose--thanks for the Oreo Ball recipe. Am printing it out! I agree with your choice to use milk or dark chocolate rather than white.

[Molli526]

CR-

Would you please share your recipe for Snicker's Bars? Thanks!

[Chocolate Rose]

Originally posted by Molli526
CR-
Would you please share your recipe for Snicker's Bars? Thanks!

Oh, Molli, these are SO good!! I've been making them for quite a few years now and they are always a hit!


* Exported from MasterCook *

Snickers Bars

Recipe By :Mom
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FIRST LAYER:
1 cup chocolate chips
1/4 cup peanut butter
1/4 cup butterscotch chips
SECOND LAYER:
1 teaspoon vanilla
1 cup sugar
1/4 cup milk
1 1/2 cups (7 oz.) marshmallow cream
1/4 cup butter
1 1/2 cups dry roasted peanuts
1/4 cup peanut butter
THIRD LAYER:
40 Kraft caramels
4 tablespoons heavy cream or sweetened condensed. milk
FOURTH LAYER:
1 cup chocolate chips
1/4 cup peanut butter
1/4 cup butterscotch chips

First Layer:
Melt ingredients and spread in a 9x13 pan. Cool.
Second Layer:
Combine sugar milk and butter: boil for 5 minutes. Add all other ingredients. Mix and spread over first layer.
Third Layer:
Melt and spread over second layer.
Fourth Layer:
Melt ingredients and spread over third layer. Cool and cut. Store in refrigerator.

- - - - - - - - - - - - - - - - - - -

[Little Bit]

Could someone please post their favorite bourbon ball recipe?? I keep meaning to try making these, but never get around to it. I need some incentive to try it this year.


Here's a recipe to share, quite literally, my grandmother's recipe. . I've made it with almonds as well, and it works quite nicely. Haven't tried it with pecans just yet, but give me time.




Granny's Peanut Brittle

2 Cups Raw shelled peanuts
3/4 Cup White Karo syrup
1 Cup Sugar
2 Tablespoons Water

1 teaspoon Vanilla
1 1/2 teaspoons baking soda


Butter a sheet of aluminum foil.

Mix all except vanilla and baking soda in a 10 inch cast iron skillet on the stove. Cook until the peanuts pop and parch. Mass will thicken and become stringy. Watch for golden color. Add vanilla and stir. Add baking soda and stir.

Pour immediately onto buttered foil, spread and cool. Break into pieces when completely cool.

[Beth]

Pecans are good too -- try mixed pecans, almonds and cashews or all cashews too. Yummm. There's a reason I only make thse things at the holidays.

[Kathy B]

Originally posted by lirpa
I also add a few drops of peppermint OIL to the dark chocolate mixture before spreading it t on the pan (just enough to give it a "minty-chocolate taste").

That sounds like a great idea! I will make a note of it for when I try the recipe. Now it looks like I may have to try some other recipes as well....

I saw a chocolate truffle dipped in white chocolate in a fundraising catalog that looked delicious. (Of course, it cost about $15 for 10 or 12 of them!) Do you think I could just make any chocolate truffle recipe, freeze them, and then dip them in melted white chips or melted almond bark? A few truffle recipes I saw gave instructions to coat the truffles "with your hand" and I wasn't really sure what they meant.

[Kathy B]

Originally posted by Chocolate Rose
Kathy, thanks for the bark recipe. Wasn't there a thread about this last year?

Thanks for the tip! For some reason, I just googled to find a recipe. I can't think why I didn't do a search on the BB! After I read your note, I did a search and found the thread immediately. The recipe is a little different, but the thread has some good tips, too! Making more notes....

http://community.cookinglight.com/sh...eppermint+bark

[mbrogier]

Chocolate Rose, would you post the recipe for Frangos?

And what is Bordeux candy?

I normally make Reeses' Peanut Butter Bars
I'm not allowed to go a holiday without these now.

[Kathy B]

Here's the Frango recipe....


Frangos

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups powdered sugar
3/4 cup butter
3 eggs
12 ounces milk chocolate chips
12 ounces semisweet chocolate chips
2 teaspoons vanilla
3 teaspoons peppermint extract

Melt chocolate chips in double-boiler. Beat together sugar, butter, and eggs til fluffy. Add vanilla and peppermint along with chocolate. Mix well. Pour into small fluted candy papers. Let cool. Will freeze well. (Can also pour into buttered 8" x 8" cake pan and cut into squares.)

[mbrogier]

Thanks, Kathy. Those look good.

[Little Bit]

Here's the Bordeaux candy recipe I got off the boards, plus some notes:


BORDEAUX CANDY
1 cup brown sugar
1/2 cup butter
1/4 cup whipping cream
1/2 tsp instant coffee
pinch salt
2 cups sifted powdered sugar
12 oz dark or milk chocolate
Melt butter and brown sugar together in heavy pan. Bring to boil and boil for two minutes. Stir in cream, coffee, salt and bring to boil again. Stir constantly. Boil for 30 seconds and remove from heat. Let cool for 10 minutes. Add sifted powdered sugar to mixture. Stir in well. Chill until mixture holds shape of a small ball. Roll into 2-inch balls. Melt chocolate according to pkg instructions. Dip candy balls into melted chocolate. Sprinkle with cake sprinkles, if desired. Makes approx. 2 lbs.

maizeyoats 12-17-2002 08:33 PM
http://community.cookinglight.com/sh...light=bordeaux

Wendy w
Feelin' flighty!

Thumbs up Maizeyoats' Bordeaux candy revisited

I realize that it is not "candy season" but I have been trying recipes to enter in the fair this summer and the entry information is due next month. I made the bordeaux recipe again that Maizeyoats posted last December, which were yummy but not pretty.

I thought I'd let you all know how it went this time around and what I learned so that if you want to try them during "candy season", you will know. Of course for some of you there is no season for candy.

I made the buttercream filling on Saturday and let it chill overnight. One of my coworkers suggested the purchase of a small ice cream scoop in order to make the balls more uniform in size. I picked one up from Bed, Bath, & Beyond made by oxo that is for cookie dough. It worked beautifully. As I made the candy into balls, I put them on a sheet of parchment and then put them back in the refrigerator.

I bought some microwavable chocolate fondue from Trader Joe's and let it cool to room temperature. I then dipped the candy individually into the chocolate and put them onto a fresh piece of parchment. Both the parchment and the chocolate fondue worked well, but next time, I want to use a milk chocolate for dipping as the chocolate sprinkles are dark.

I had bought some nice chocolate sprinkles when Lisanumbers was here in December. I tried two ways, the 1st was to roll them into the chocolate. This worked but I used too much of the sprinkles. In the future, I will put the candy in a bowl and shake the sprinkles onto them. They were as rich and decadent as the last time but much prettier. Thanks again, Virginia!! Here is the thread with the recipe in case anyone is interested. 04-07-2003 02:58 PM

[RebeccaT]

Originally posted by Chocolate Rose

Rebecca, could you please post your Kahlua pecan recipe??
TIA

I have posted these many times before - they are one of my favorites! The recipe is from Stop and Smell the Rosemary, but in the book they are called Gourmet Pecans. I think that's a really lame name for a recipe, so when I give them away, I call them Kahlua Pecans.

Gourmet Pecans
- from Stop and Smell the Rosemary

1 large egg white
3 Tbs. Kahlua, Grand Mariner, or other strongly flavored liqueur [I used Kahlua, I also think that Amaretto would be really good]
1 cup sugar
1/2 tsp salt
4 cups pecan halves

Preheat oven to 325 degrees.

Prepare a large jelly roll pan by lining it with tin foil.

Combine the sugar and salt in a bowl, set aside. Combine the egg white and the liqueur in a large bowl, stir well with a whisk. Add the pecans, and stir well. Add sugar to bowl, and stir well to coat.
Spread onto prepared jelly roll pan in a single layer.

Bake for 20-25 minutes or until pecans are lightly toasted and browned, stirring every 10 minutes. It will look like the coating is coming off (it's not). Stir from the outside in to keep pecans on the edges from burning, and watch closely since sugar burns easily.

Remove from oven, transfer IMMEDIATELY to wax paper to cool. Pecans keep for two weeks in an airtight container.

Makes 4 cups.

[I always add 1/2 tsp or so of ground cinnamon to the sugar/salt mixture, especially when using Kahlua]

[CompassRose]

Well, since the only candy I can make successfully is Real N'Awlins Pralines, I'll be making those -- lots of 'em. Already planned out!

I'll probably make up a batch of that CL teddy graham caramel corn, too, as that turned out to be surprisingly popular.

I'll probably try ( ) some fudge again, too. One day... one day, it's gotta work.

[Lisa W]

I made peppermint patties last year for Christmas and they were a HUGE hit! I used the recipe from Epicurious.

-----------------------------------------

PEPPERMINT PATTIES

We recommend tempering the chocolate used for coating the patties, as it will result in glossier, firmer shells. Experiment with your favorite cookie cutters to create original patty shapes.


3 1/4 cups (14 ounces) confectioners' sugar
2 tablespoons plus 1 teaspoon water
1 tablespoon light corn syrup
1 teaspoon fresh lemon juice
1/4 teaspoon peppermint extract
6 ounces fine-quality bittersweet chocolate (not unsweetened)

Sift confectioners' sugar into bowl of a standing electric mixer or a large bowl. In a small bowl stir together water, corn syrup, lemon juice, and extract and add to sugar. With a standing or hand-held electric mixer beat together sugar mixture until combined.
On a work surface knead mixture into a ball (mixture will be very stiff). With a rolling pin, applying pressure, roll out mixture between sheets of wax paper into a 9-inch round (about 1/4 inch thick). Remove top sheet of wax paper from round and replace it loosely. Flip over wax paper-enclosed round and remove and discard sheet of wax paper now on top (this process prevents round from sticking to wax paper). Let round stand at room temperature until edges are firm, about 4 hours. Round may be made 1 week ahead and chilled on a tray, both tray and round wrapped together in plastic wrap. Bring round to room temperature before proceeding with recipe.

Oil a large baking sheet and line with wax paper. With a 1 1/4-inch cutter cut out patties from round, transferring them as cut to baking sheet.

Temper chocolate. (Alternatively, chop chocolate and, in a double boiler or a small metal bowl set over a saucepan of barely simmering water, melt chocolate, stirring until smooth.)

Balance 1 patty on a fork (do not spear) and submerge in chocolate (if necessary, spoon chocolate over patty to evenly coat). Holding patty on fork over chocolate, shake off any excess chocolate from patty and return patty to baking sheet. Submerge and coat remaining patties in same manner. Chill peppermint patties on baking sheet, uncovered, until firm, about 1 hour. Peppermint patties keep, layered between sheets of wax paper in an airtight container and chilled, 1 month.

Makes about 36 peppermint patties.
Gourmet
December 1998


Epicurious.com © CondeNet, Inc. All rights reserved.

[Chocolate Rose]

Kathy, thanks for posting my Frango recipe.
mbrogier, about 6 years ago I switched from using regular eggs in this recipe to using Egg Beaters. I was concerned about using raw eggs and didn't want to make anyone sick during the holidays. Anyway, Egg Beaters work just fine in this recipe.

Rebecca, thanks for the pecan recipe. I thought that you had posted it and I had saved it but I was looking through my MC under "Kahlua pecans" and couldn't find it.

Lisa, I'm going to have to try your peppermint pattie recipe now. Thanks for posting it!

[Delanl]

mbrogier--Please, please share your recipe for Reese's Peanut Butter bars!! Thank you!

And Chocolate Rose--those Oreo Balls sound yummy and easy to make!

[patissac]

I was also interested in bourbon balls, I've never had them but have heard of them so I go under google.com for the recipe and this is what I pull up...interesting! Don't forget to scroll down and see other recipes for ex: eggnog fudge and the infamous velvetta fudge...

http://southernfood.about.com/librar...0/bl00227b.htm

[Chocolate Rose]

Here is the bourbon ball recipe that I use.

* Exported from MasterCook *

Bourbon (or Rum) Balls

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vanilla wafer crumbs (40)
1 cup pecans or walnuts -- finely chopped
1 cup powdered sugar -- sifted
2 tablespoons cocoa
1/4 cup bourbon or rum
1 1/2 tablespoons light corn syrup
Powdered sugar

Combine cookie crumbs, nuts, sugar, and cocoa. Blend bourbon and corn syrup together and add to dry ingredients. Blend well. Form into balls and roll in powdered sugar. Chill.

- - - - - - - - - - - - - - - - - - -