Traditional Christmas Candy is Easy to Make. Homemade Candy Makes a Perfect Holiday Gift.
The holiday season just wouldn`t be the same without decadent treats and candies. The following recipes require minimal ingredients and are easy to make and keep on hand during the festive season. Try making extra batches of each: they make wonderful gifts when they are presented in pretty tins or glass containers.
Homemade Cinnamon Rock Candy
* 3 3/4 cup sugar
* 1 1/2 cups light corn syrup
* 1 cup water
* Cinnamon flavoring
* Red Food Coloring
* Mix the first 3 ingredients in a large saucepan.
* Stir over medium heat until sugar dissolves, and mixture begins to boil
* Boil, but DO NOT STIR until the temperature reaches 310 degrees F., then remove from heat. Stirring the mixture will result in milky looking candy.
* After the mixture stops boiling, stir in flavoring and coloring.
* Pour onto lightly greased candy molds. If candy molds are not available, spread the hot candy out evenly on a cookie sheet covered in wax paper. Cut into pieces when the mixture starts to harden.
* Let cool and remove from molds.
* Store in airtight containers.
Decadent Eggnog Truffles
* 8 oz good quality white chocolate
* 1/4 cup butter, softened
* 1/4 cup eggnog
* 1/4 teaspoon ground nutmeg
* 1/2 cup powdered sugar
* Heat white chocolate in a double boiler until completely melted
* Add butter and eggnog, and stir gently until mixture is smooth.
* Cover and chill for several hours.
* Remove mixture from fridge and, using a melon-baller or two tea spoons, scoop and form into aprox. 1″ balls
* Roll in powdered sugar immediately and freeze until completely firm
Dark Chocolate Mint Truffles
* 8 oz dark chocolate
* 1/4 cup softened butter
* 1/4 cup heavy cream
* 1/8 tsp mint extract
* 1/2 cup cocoa powder
* Heat chocolate in a double boiler until completely melted.
* Add butter, cream and and mint extract and stir until smooth.
* Cover and chill several hours.
* Remove mixture from fridge and using a melon-baller or two tea spoons, scoop and form into 1" balls.
* Roll in cocoa powder immediately and then freeze until completely firm.
Pumpkin Pie Spiced Hazelnut Brittle
* 2 cups white granulated sugar
* 1 cup light corn syrup
* 1/3 teaspoon salt
* ½ cup water
* 1 ½ – 2 cups hazelnuts chopped
* 1 tsp Pumpkin Pie Spice
* 4 tablespoons butter, softened
* 2 teaspoon baking soda
* Grease a large cookie sheet. Set aside.
* In a heavy bottomed 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, spices and water.
* Stir until sugar is dissolved. Stir in hazelnuts
* Set candy thermometer in place, and continue cooking.
* Stir frequently until temperature reaches 300 degrees F.
* Remove from heat; immediately stir in butter and baking soda (the mixture will foam)
* Pour immediately onto greased cookie sheet.
* As soon as it is cool enough to touch, lift and pull peanut mixture into rectangle about 14×12 inches; cool.
* Break the brittle into pieces once it has cooled.
* Store in an airtight container.