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 Recipes
Christmas
Candy Recipes
Recipes in this Feature:
~ Chocolate
Cherry Fudge
~ Eggnog Fudge
~ Sea-Salted
Caramels
~Pistachio Toffee
(Family
Features) - Homemade candy is a year-round treat, but it's
especially delicious during the holidays. Stir up sweet family
traditions in the kitchen this season with a few simple tools and the
perfect candy ingredients. Gather a heavy saucepan and wooden spoon,
along with plenty of real butter, pure sugar and high-quality chocolate.
These recipes are
easy to make, from melt-in-your-mouth caramels to crunchy, nutty
toffee. If your candy-making technique could use a refresher course,
visit butterisbest.com for a short video demonstration of the
Pistachio Toffee recipe, along with helpful hints for using a candy
thermometer and testing candy temperatures.
Candy
Making Tips
Sweet Tips for
Candy Success
* No
substitutions - real butter, not margarine or spreads, gives candy
the best flavor and texture.
* Don't
double up - make only a single batch of candy at a time. Extra
ingredients may prevent the mixture from cooking properly.
* Temps on
target - the bulb of the candy thermometer should be completely
covered by liquid, but don't rest the thermometer on the bottom of
the pan.
* Be
patient - candy takes a long time to cook - don't rush it by turning
up the heat.
* Measure
up - measure all ingredients before beginning a recipe.
* Keep it
fresh - store finished confections in an airtight container in a dry
location. Use wax paper to separate layers of candy.
For more holiday
recipes and tips for cooking and baking with butter visit butterisbest.com.
 Chocolate
Cherry Fudge
Makes 3 dozen pieces
1/2 cup (1 stick) butter
3/4 cup whipping cream
2 cups sugar
12 ounces
semisweet chocolate, coarsely chopped
1 jar (7 ounces)
marshmallow creme
1 cup chopped
slivered almonds
1 cup chopped
dried cherries
1 teaspoon almond extract
1. In heavy
saucepan, combine butter, cream and sugar. Bring to a full rolling
boil over medium-high heat, stirring constantly. Reduce heat to
medium and continue to boil, stirring frequently, 8 to 10 minutes, or
until mixture reaches 234°F (soft ball stage).
2. Remove
from heat; add chocolate and marshmallow creme; stir until smooth.
3. Add,
almonds, cherries and almond extract; mix until well blended.
4. Pour
mixture into 9-inch square pan lined with buttered foil. Refrigerate
until cool; cut into 1 1/2-inch squares. Store in airtight container
in refrigerator.
 Eggnog
Fudge
Makes 3 dozen pieces
1/2 cup (1 stick) butter
3/4 cup eggnog
2 cups sugar
10 ounces white
chocolate, coarsely chopped
1/2 teaspoon
ground nutmeg
1 jar (7 ounces)
marshmallow creme
1 cup chopped pecans,
1 teaspoon rum or
rum extract
1. In heavy
saucepan, combine butter, eggnog and sugar. Bring to a full rolling
boil over medium-high heat, stirring constantly.
2. Reduce
heat to medium, and continue to boil, stirring frequently, 8 to 10
minutes, or until mixture reaches 234°F (soft ball stage).
3. Remove
from heat; add chocolate and nutmeg; stir until smooth. Add
marshmallow creme, pecans and rum; mix well.
4. Pour
mixture into 9-inch square pan lined with buttered foil. Cool
completely; cut into 1 1/2-inch squares. Store in airtight container
in refrigerator.
Sea-Salted
Caramels
Not your standard
caramel - this sea-salted version cuts the rich, buttery flavor with
just a hint of salt. Makes 3 dozen pieces
1 cup (2 sticks) butter
1 1/2 cups brown sugar
3/4 cup sugar
1/4 cup dark corn syrup
1/2 cup light corn syrup
1 cup whipping cream
1 teaspoon vanilla
1 teaspoon sea salt
1. Butter
sides and bottom of heavy 3-quart saucepan. Add butter and melt over
low heat. Add sugars, corn syrups and cream; mix well. Raise heat to
medium-high and bring mixture to a boil, stirring occasionally.
Reduce heat to medium and continue to boil until mixture reaches
248°F (firm ball stage).
2. Remove
saucepan from heat and stir in vanilla. Pour caramel immediately into
9-inch square pan lined with buttered foil. Cool at room temperature
until caramel begins to set, sprinkle with sea salt; cool completely.
3. Use foil
to lift caramel out of pan. Butter a large chef's knife and cut
caramel into 1-inch squares. Wrap caramels individually in plastic
wrap or store in airtight container in refrigerator.
 Pistachio
Toffee
Buttery, crunchy
and nutty, Pistachio Toffee featuring a delicious and festive white
chocolate layer. Makes 3 dozen pieces
1 1/4 cups shelled
pistachios, divided
1 cup (2 sticks) butter
3/4 cup sugar
1/4 cup brown sugar
1/4 cup water
1 tablespoon corn syrup
6 ounces white
chocolate, coarsely chopped
1. Heat
oven to 350°F. Place pistachios in single layer in pan; toast 3
minutes. Remove from oven, cool and coarsely chop; set aside.
2. In heavy
saucepan, combine butter, sugars, water and corn syrup. Bring to a
boil over medium-high heat, stirring constantly with wooden spoon.
Reduce heat to medium, and continue to boil until mixture reaches
300°F (hard crack stage), stirring frequently.
3. Stir in
3/4 cup pistachios; mix well and pour into jellyroll pan lined with
buttered foil. Spread mixture into large rectangle. Cool completely.
4. In
microwave-safe container, microwave chocolate 30 seconds; stir.
Continue microwaving in 10-second intervals, stirring after each,
until chocolate is melted and smooth, but not hot. Using spatula,
spread over toffee, covering it completely. Sprinkle with remaining
1/2 cup pistachios and gently pat into chocolate.
5. Place
pan in refrigerator for 5 minutes, or until chocolate has set. Break
into pieces and store in airtight container.
SOURCE: America's
Dairy Farmers.
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