Christmas
Candy Ornaments
Easy Homemade Holiday Candy
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Homemade
Candy Ornaments are a fun thing to do with the kids while they are on Christmas
vacation.
Also see the Peppermint Wreaths, and cookie cutter butter recipes, and chocolate teddy bears cookies for more fun interactive recipe ideas.
Christmas Candy Ornaments
Cookie cutters
Hard candies and sprinkles
10 inch length of ribbon
Preheat oven to 350
For a mold,
wrap the bottom and sides of a cookie cutter with foil.
Set on a baking sheet
and coat with cooking spray.
Fill each cookie cutter with a single layer of
candies.
Add sprinkles, cool for 2 minutes, then use a chopstick to poke a hole near the top for hanging.
Once cool, remove from the mold and hang with a ribbon. Tip: Jolly Rancher candies work best, since they produce the brightest color. Also see Christmas Cookie Tree Ornaments.
Christmas Chestnuts
The Christmas Chestnuts recipe was given to me by my sister in 1985, and it won First Place in a Christmas Candy Cooking contest. They are very similar to Reeses Peanut Butter Cups.
1 lb peanut butter
1 cup soft butter
5 1/2
cups sifted powdered sugar
Make sure you sift the powdered sugar
or the candy will be lumpy and too sweet. Mix well in a large bowl, Shape into
1 inch balls, roll in palm of your hands Place on cookie sheet Chill overnight
Heat a 12 ounce package of chocolate chips and 1/4 stick paraffin in a double boiler. Use toothpicks to pick them up and dip into chocolate to cover 3/4. Set on wax paper. Chill
NOTE: Use a toothpick to cover the little hole you make earlier while dipping.
Buckeyes
1 1/2 cups graham cracker crumbs2 sticks of butter or margarine (1/2 lb) softened
1 lb of confectioners sugar
1 small can or 1/2 bag of Angel Flake coconut
1 1/2 cups peanut butter
2 tsp. vanilla
Mix all ingredients thoroughly and chill
several hours.
Roll into small balls and dip into:
1 x 12 oz package of
semi-sweet choc. chips, melted w/ 1 small cake parafin wax over a double boiler.
Drop onto wax paper and cool. Store in cool place
Chocolate Creams
1
pkg semisweet chocolate squares - 8 oz
1 cup sifted powered sugar
1 egg
well beaten
1 Tablespoon milk
Assorted decorations, like coconut, finely
chopped nuts or decors
Melt chocolate in a saucepan over very low heat, stirring constantly. Remove from heat. Add sugar egg and milk, beat until smooth. Chill until firm enough to handle. Shape into 1/2 inch balls, ovals or logs. Roll in your choice of decorations. Also pecan halves can be pressed into the tops.
Chocolate Silk
1
pkg. (12 oz.) Chocolate chips1 can Sweetened Eagle Brand Milk
1 ts. vanilla
1/8 tsp. salt
Melt the chocolate chips in the milk and boil just slightly. Remove from heat and add the vanilla and salt. Pour into buttered pie pan. Put in refrigerator until set. Can be cut into pieces or rolled in balls Nuts can be added. Also can roll in nuts, coconut or whatever you like.
Chocolate Marshmallows
1/4
pound milk chocolate
32 marshmallows
fresh grated coconut
Place chocolate in saucepan and heat slowly until chocolate is melted. Quickly dip marshmallows into chocolate, roll at once into coconut, and place on a buttered plate. Chill.
Butter Mints
4 tbsp butter
1 lb confectioner's sugar
8 drops oil of peppermint
2
tbsp. cold water
Melt butter; stir in sugar, oil of peppermint, and water. Knead until smooth and firm. (at this point, you can knead in a few drops of food coloring for colored mints, red doesn't work well.) Press mint mixture into desired shapes. Can use mixture in a cookie press. Makes 1 1/2 lbs mints.
Party Mints
2
oz cream cheese
1/4 tsp. flavoring of your choice
1 2/3 c. powdered sugar
Food
color if desired
Mix cream cheese, flavoring and color together, then add powdered sugar. Pinch off small pieces and roll into granulated sugar. Press into mold. Unmold at once on wax paper. Makes 40 to 50 mints. Refrigerate.
Mock Fondant Balls
1/2 cup butter, softened
1 lb powdered sugar
1/4
cup heavy cream
1 tsp vanilla extract
Hazelnuts, pecans, or walnuts
Chopped
candied fruit
Cream butter until light; gradually add sugar. When very
thick add cream and vanilla a little at a time. Turn out on a board sprinkled
with powdered sugar; knead. Break off about 2 tsps of the mixture and place around
a nutmeat or piece of candied fruit to form a ball. Roll in powdered sugar. Repeat
with remaining dough. Store in an airtight container in the refrigerator.
Recipe
from a 1974 Cookbook
Rock Candy
2 c. white sugar
1/2 c.
water
1/2 c. syrup
1 1/2 tsp. cinnamon flavoring or any flavor you want
Mix together sugar, water, and syrup, then cook to hard crack stage. Remove from heat and add flavoring. Pour on buttered cookie sheet and cut into small pieces with scissors, then roll in powdered sugar.
Millionaire Candy
2 sticks
of butter
2 cans of coconut
2 boxes of powdered sugar
2 cups pecans
12
oz pkg of chocolate chips
1 cake paraffin
Melt and pour in large
mixing bowl, 2 sticks of butter. Add 2 cans coconut, 2 boxes powdered sugar and
2 cups pecans, mix thoroughly. Roll into balls and let chill in refrigerator about
15 minutes. Melt over double boiler, the 12 oz pkg of chocolate chips and 1 cake
parrafin. Dip balls in chocolate mixture and lay on wax paper. Ready to eat when
dip has hardened.
Recipe from a 1977 Cookbook
Peppermints
11/2
cups sugar
1/2 cup boiling water
6 drops oil peppermint
Put sugar and water into a granite saucepan and stir until sugar is dissolved. Boil ten minutes; remove from fire, add peppermint, and beat until of right consistency. Drop from tip of spoon on slightly buttered paper.
Mashed Potato Candy
1/2
cup instant or leftover mashed potatoes (cold)
1 lb. coconut
1 or more boxes
powdered sugar
1/2 tsp. vanilla or almond flavoring
1 pkg. chocolate chips
1/3
cup paraffin
Mix potatoes, coconut, sugar and vanilla together. Roll in 1 inch balls. Refrigerate balls 1/2 hour. Melt chocolate chips and paraffin together. Dip potato balls into chocolate quickly and place on wax paper.
Cashew Crunch
2 sticks butter or oleo
2 T.
water
1 c. sugar
3/4 c. cashews
Boil 7 minutes, then put on buttered cookie sheet and let cool. Break into pieces. Makes about 1 pound.
Scotcheroos
1
c. sugar
1 c. syrup
1 c. peanut butter
6 c. Rice Krispies
Bring sugar and syrup to a boil, then add peanut butter. Pour over Rice Krispies.
More Holiday Candies
Homemade
Peanut Brittle
Salt Water Taffy
Pecan
Turtles and Pecan Logs
Homemade Lollipops
Homemade Caramels
Easy
Fudge
Things to Make with Peanut Butter
Homemade Divinity
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