Candy making at Christmas time is a tradition with some families. It is an opportunity for the whole family to get involve in the holiday activities. Making candy does not have to be hard. Just start out with simple recipes and work your way up to more difficult ones.
Why not try your hand at some soft or hard candy making. What about some truffles and brittle? There are over 70 recipes in this book. They are delicious but not complicated. Here are some of the recipes and a sample.
White Chocolate Party Mix
Party Mix
Festive Holiday Bark
S’more Christmas Candy Squares
Butterscotch Nut Crunches
Caramel Cappuccino Pecan Toffee
Nutty Caramel Nougats
Panocha Fudge
Macadamia Clusters
Coconut Walnut Drops
Honey and Oat Wonders
Christmas Time Bonbons
Joy to the World Fruit Balls
Christmas Angel Wands
Coconut Jays
Vanilla Peanut Butter O\'s
Coconut Krispie Balls
Almond Malted Toffee
Melt in Your Mouth Marshmallow Drops
Mom\'s Easy to Make Peanut Brittle
Praline Pretzel Patties
Reindeer Munchables
Rudolph\'s Favorite Candy
Santa Claus Candy Clusters
Winter Wonderland Snow Balls
Baked Apple Nut Fudge
White Chocolate Rum Fudge
Glazed Nuts
Eggnog Fudge
Almond Buttercrunch Candy
Mackie\'s Cream Cheese Mints
Cream Cheese Mints
Stained Glass Candy 1
Peppermint Brittle
Christmas Crunch
Almond Butter Crunch
Pineapple Fudge
Peppermint Chocolate Fudge
Mint Chocolate Fudge 66
Irish Cream Truffle Fudge
Holiday Fudge
Christmas Kiss Kandies
Christmas Turtle Candies
Cookie Balls
Double Peanut Truffles
Easy Decadent Truffles
Ginny\'s Raspberry Truffles
Grandma\'s Christmas Candy
Martha Washington Candies
Milk Chocolate Popcorn
Peppermint Patties
Premier White Almond Bark
Reese\'s Peanut Butter and Milk Chocolate Chip Clusters
Rum Truffles
Stained Glass Candy 11
SANTA CLAUSE CANDY CLUSTERS
INGREDIENTS
1 (6 oz.) pkg. semisweet chocolate pieces
1/3 C butter
16 large marshmallows
1/4 C peanut butter, crunchy
1/2 t vanilla extract
2 cup oats
1 cup coconut, flaked
DIRECTIONS
Place the chocolate in a large saucepan over low heat.
Add the butter and marshmallows.
Cook 5 minutes, stirring constantly, until melted together and smooth.
Remove the pan from the heat and stir in the peanut butter.
Pour in the vanilla and stir just to combine.
Add the oats and coconut and stir until incorporated into the ingredients well.
Place wax paper onto a large baking sheet.
Drop the mixture by teaspoonful on the prepared sheet about 1 in. apart.
Refrigerate for 2 hours or until candy is firm.
Serving Size: 3 dozen
TIP: Never double a candy recipe. This can cause increased cooking time which in turn can ruin the quality of the candy. If a double amount is needed make a second batch using the same ingredients.
advertisement