50 Christmas Candy Recipes (3 page)

Peanut Butter Toffee

Ingredients:

1 cup of peanut butter

1 cup of  sugar

1/2 cup of light corn syrup

1/2 cup of water

Directions:

Prepare a baking sheet with aluminum foil or parchment paper.

Heat a saucepan on medium heat then add the sugar, corn syrup and water. Continuously stir until the sugar is already dissolved.

Let it boil for about 2-3 minutes, stir once in a while so the mixture will not burn. Remove from heat and add the peanut butter, stirring in the mixture to dissolve until its melted butter.

Transfer the mixture in a prepared pan with lined foil and spread the thickness evenly using a knife or spatula.

Set aside for few minutes and let it cool. Remove the candy from the pan and store in an air tight container or keep refrigerating for up to 2 weeks.

Hazelnut Toffee

Ingredients:

1/2 cup of butter

1/2 cup of  sugar

1/4 teaspoon  of salt

1 tablespoon of light corn syrup

1 cup of toasted hazelnuts, chopped

6 ounces of milk chocolate chips

Directions

Prepare a baking dish with either aluminum foil or parchment paper.

Melt the butter over medium heat. Once it is melted mix in the sugar, salt, corn syrup and stir frequently until the sugar is completely dissolved in the mixture.

Bring to boil and then add hazelnuts. Continue stirring to evenly cook the candy. Once a caramelized color will appear, remove from the heat and pour t in a prepared baking pan and then let it cool.

Melt the chocolate chips in a microwave safe bowl. Once melted, pour over the prepared candy.  Keep refrigerated to let it cool.

White Chocolate Cashew Toffee

Ingredients:

1 cup of butter

2 cups of packed brown sugar

½ cup of water

½ teaspoon of salt

1 teaspoon of vanilla extract

2 cups of salted cashews, chopped

16 ounces of white chocolate chips

Directions:

Prepare a baking sheet with either aluminum foil or parchment paper.

Heat the saucepan over medium heat, put the butter, sugar, water and salt, stir until the sugar dissolves in the pan and the butter melted.

Continue stirring until it comes into boil then remove from the heat and add vanilla extract and cashews.

Transfer the mixture into the separate pan and set aside.

Melt the white chocolate in the microwave oven. Stir frequently in order not to overheat. Remove from the heat when it is already cooked then pour the white chocolate on top of the toffee candy spread evenly in the layer.

Use the remaining cashews to top the mixture, sprinkle on top and set aside to let it cool.

Refrigerate to thicken. Once firm invert the toffee and spread the remaining white chocolate at the back portion of the toffee.

Refrigerate for an hour. Once harden break the toffee into pieces and store in a container.

Truffle Recipes

Chocolate Truffles

Ingredients

10 ounces of bittersweet chocolate

2/3 cup of heavy cream

1 teaspoon of vanilla extract

1/2 cup of cocoa powder

Directions:

Chop the chocolate into pieces.

Heat the small saucepan in a medium heat then add the chocolate. Pour the cream, stir in order to mix evenly then let it simmer for few minutes. When the mixture is boiling already set aside and let it cool.

Using a scooper, scoop out the chocolate balls and roll the truffles by your hands.

You can chill the truffles to harden the chocolate mix.

Eggnog Truffles

Ingredients:

2 cups of chopped white chocolate or white chocolate chips

¼ teaspoon of salt

4 tablespoons of butter

1/3 cup of eggnog

½ teaspoon of nutmeg,

¼ cup of powdered sugar

12 ounces of white chocolate candy coating

Directions:

Chop the white chocolate and mix with salt and butter in a bowl.

Heat a saucepan and add the eggnog over medium heat then let it simmer.

Stir the mixture while on simmer and if the bubbles are forming up on its edges, remove from fire and pour over the chopped white chocolate. Set aside for few minutes while stirring to mix evenly and soften the chocolate.

Make sure the chocolate are dissolved well in the mixture, if not use the microwave to add extra heat.

Add the nutmeg and refrigerate to let it cool.

When the mixture becomes hard and firm, use a scooper or a teaspoon to scoop forming it into a truffle. Roll the balls using your hands to round its shape.

If it becomes sticky use the powdered sugar to prevent from sticking together.

For your coating, melt the white chocolate and dip the truffles one by one, you can add the nutmeg to sprinkle it on top. Set the truffles aside or keep it cool in a fridge.

Candy Cane Truffles

Ingredients:

6 ounces of semi-sweet chocolate

1/2 cup of heavy cream

2 tablespoons of butter, room temperature

½ teaspoon of peppermint extract

4 peppermint candy canes

1 of chocolate for candy coating

Directions:

Chop the chocolate finely and set aside.

For the candy canes, you can use a sealed plastic bag and use the rolling pin to roll and smashed out the crushed candy into smaller tidbits. 

Heat the saucepan and add the cream allowing it to boil until bubbles will appear. Then pour the cream into the chopped chocolate and stir allowing the cream and the chocolate to mix together. Add the mint extract and the butter into the mixture until such time the butter is melted and smooth.

Remove from the heat and let it cool in a refrigerator for about 2 hours.

Once firm enough to scoop, use a teaspoon or scooper to form the truffles. Roll it over in your palms to achieve a round shape.

Melt the candy coating in a microwave. Dip in one by one the truffles and let it cool. After each truffle is covered, roll in the candy cane pieces to coat, or just sprinkle them on top.

Chocolate Cranberry Truffles

Ingredients:

16 ounces dark chocolate

1 cup of heavy cream

½ cup of whole berry cranberry sauce

zest of 1/2 orange

¼ cup of butter

1 pound chocolate candy coating

½ cup finely chopped almonds

Directions:

Chop the dark chocolate into small pieces and put in a microwave safe bowl. Melt in the microwave, stirring often.

Heat up the cream in a sauce pan over medium heat and simmer.

Once the cream is simmering, mix with chocolate. Stir until well blended. Add the butter, soften it first. Then add the zest of the orange and the cranberries and mix well.

Cool until hardened. Once cooled use a candy scoop or teaspoon and form into balls using your hands. Place balls on a baking sheet lined with aluminum foil or parchment paper. Cool again.

Melt the chocolate candy coating and dip the cooled truffles one by one, place back on baking sheet. Sprinkle chopped nuts on truffles if desired.

Once all truffles are completed, cool again until set.

White Chocolate Peppermint Truffles

Ingredients:

1 cup of heavy cream

1/3 cup fresh mint leaves, packed

1 cup of chopped bittersweet chocolate

2 tablespoons of butter, room temp

1 pound of chocolate candy coating

Directions:

In a saucepan pour the heavy cream and add the chopped mint leaves. Set the fire to a medium heat and let it simmer for few minutes, the moment its simmering take off the cream from the heat and set aside.

Strain the cream from the leaves and discard the leaves.

In a separate saucepan, melt the chocolate and butter stir until a boiling point. Mix in together the cream, chocolate, butter until such time the butter is melted and smooth keep stirring to evenly mix.

Remove from the heat then set aside to cool until firm and hard.

Scoop a teaspoon and roll it in your palm to circle the shape of the truffle. Once it sticks in, use light cocoa powder to thicken.

Continue doing until the remaining truffles. Melt in the chocolate to coat and dip in the truffles one by one and let it cool or keep refrigerating for hours.

Rum Truffles

Ingredients:

1 cup of chocolate chips

3 tablespoons of light corn syrup

½ cup of rum

10 ounces of crushed wafers

1 cup of powdered sugar, divided

1 cup of finely chopped peanuts

Directions:

In a microwave oven, melt in the chocolate then add the corn syrup and rum. Keep stirring to mix well.

Add the wafer crumbs, sugar and chopped nuts.

Cool in a fridge for an hour.

Scoop the candy with a teaspoon or a candy scooper. Roll into a ball with you hands and place on a baking sheet. Once all the truffles are shaped, place back in fridge to harden.

Chocolate Raspberry Truffles

Ingredients:

9 ounces of bittersweet chocolate, finely chopped

1 cup of dried Raspberries

2/3 cup of cream

1 teaspoon of vanilla extract

½ cup of cocoa powder

Directions:

Heat the cream in a small saucepan, stir constantly until bubbles appear.

Remove from the heat then pour the cream in a large bowl with chopped chocolate. Set aside for a minute allowing the chocolate to melt.

Stir in the dried raspberries, cream and chocolate then gently add the vanilla extract. Set aside the mixture for 2 hours or refrigerate to keep it cool and firm.

Scoop the truffles with a candy scooper or a teaspoon and make balls you’re your hands. Continue shaping the truffles in your hands for the remaining mixture then let it chill for about an hour.

Place the cocoa in a baking pan sprinkle it evenly then roll the truffles one by one until all the truffles have coated.

Orange Chocolate Truffles

Ingredients:

4 oranges

1 cup of heavy cream

36 ounces of finely-chopped semi-sweet chocolate

2/3 cup of cocoa powder, for dusting

Directions:

Place the chocolate in a large bowl, set aside.

Using a stripper or grater, remove the rind of the oranges. Put the rind in a saucepan with a cream then heat the saucepan over medium and simmer until bubbles appear.

Remove from heat and set aside for about 30 minutes.

In a microwave oven, melt the chocolate then pour the cream using a strainer so the rinds will not be mixed in the chocolate, stir softly to mix evenly. Allow the mixture to cool at room temperature, then once it’s cool put it inside a refrigerator to harden and thicken into a ganache.

After 2-3 hours when hard enough to shape, scoop out balls and place it into a prepared baking sheet then freeze the ganache for couple of hours.

Use the cocoa powder to dust your hands and roll the truffles in a circular motion into your hands. Follow same procedure for the remaining truffles.

Irish Cream Truffles

Ingredients:

½ Cup of  Irish Cream

24 ounces of chocolate chips

½ Cup of heavy cream

4 egg yolks

2 Tablespoons of butter