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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.

Bake for 10 minutes or until melted.
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

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 crumbs
2 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 Truffles

8 oz. cream cheese
4 cups powdered sugar
1 tsp. vanilla
5 (1oz) squares unsweetened chocolate, melted
chopped toasted almonds, cocoa, or powdered sugar

Gradually add 4 cups powdered sugar to the cream cheese, beating well after each addition. Add melted chocolate and vanilla, mix well. Chill several hours, then shape into 1 inch balls and roll in nuts, cocoa, or powdered sugar.
From 1997 Friedens Reformed United Church of Christ Tripp, SD recipebook pg55

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 paraffin. Dip balls in chocolate mixture and lay on wax paper. Ready to eat when dip has hardened.
Recipe from a 1977 Cookbook

Chocolate Silk

1 pkg. (12 oz.) Chocolate chips
1 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.

Here's another recipe for making small mints.

Here's a recipe for Butter Mints

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.

Peppermints

1 1/2 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.

Here's a recipe for Anise Candy. Real easy to make.

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.

Rocky Road Candy

2 cups milk chocolate morsels
2 1/4 cups mini-marshmallows
1/2 cup nuts

Melt chocolate over double boiler. Remove from heat. Add marshmallows and nuts. Put in foil-lined 8 inch square pan. Cool. Cut in squares. (See the recipe for Rocky Road Candy)

Some More Holiday Candy Recipes!

Homemade Almond Bark

I couldn't believe it when I found this recipe for making your own Almond Bark candy without using Almond Bark!

This recipe here uses Almond Bark for making Peanut Clusters.

Here's another recipe using Almond Bark, peanuts, and Rice Krispies, called Plantation Crunch. Great for the holidays!

Pictures of Candy Recipes

Almond Butter Crunch, Coffee Walnuts, Creamy Pralines, Glazed Almonds
Anise Candy
Butter Mints, Small Mints
Candied Orange Peel
Cherry Bon Bons
Chow Mein Candy
Holiday Candy
Homemade Almond Bark
Homemade English Toffee, Toffee Recipe
Homemade Marshmallow Creme
O'Henry Bars, Rocky Road Candy
Peanut Clusters, Peanut Clusters 2
Pecan Coconut Candy