Thursday, November 27, 2008

Handmade Holidays Idea #6 Everybody Loves Candy

Candy is always a perennial favourite. It can be quick, easy, and fun too! Here are some of our standby candy recipes that we commonly make for the holidays. Funny, that I really never make these recipes throughout the rest of the year. There are lots of nice packaging options available at this time of year. The traditional Chinese take out container has to be one of my favourites!

Sponge Toffee

1 cup sugar
1 cup dark corn syrup
1 tbsp white vinegar
1 tbsp baking soda, sifted

Line an 8 or 9 inch square cake pan with foil. Generously butter the foil. Combine the sugar, corn syrup and vinegar in a heavy deep sauce pan. Stir over medium heat until the sugar dissolves. Continue to heat without stirring until thermometer reads 300F, swirling the pan occasionally. (about 18 minutes) Remove from heat and immediately add the baking powder and stir to combine well. Quickly pour into prepared pan. Cool completely. Lift out of pan using the foil edges. Cut or break into large pieces. Store in an air tight container. Small bite sized pieces are delicious dipped in chocolate coating. This is a really fun recipe to make with kids as it really foams up when you add the baking soda. But remember that the candy is hot and be careful not to get burned!

Almond Roca

1 cup butter
1 cup sugar
3 tbsp water
1 tsp light corn syrup
1 cup finely toasted almonds
1 cup milk chocolate chips

Melt butter in a medium sauce pan. Add in the sugar, water, and corn syrup. When the sugar dissolves and the mixture begins to boil raise the heat and bring to 290 F on a candy thermometer. Quickly stir in 1/2 cup chopped toasted almonds. Immediately pour onto a baking sheet lined with foil. After 2-3 minutes sprinkle the top of the candy with the chocolate chips and let them soften for a few minutes. Once softened, spread them in a smooth layer over the candy. Then sprinkle with remaining chopped nuts. When the chocolate has hardened, crack candy into pieces and store in a covered container.

Clodhoppers Candy

3 cups white chocolate melt wafers
2-3 cups cashews chopped
2 cups golden grahams cereal crumbled

Melt wafers in a double boiler. Crush cereal in a zip loc type bag until pieces are slightly smaller than 1/4 inch. For the cashews I usually buy a tin of broken cashew bits and further process them to a little smaller size. Not too much though. Add nuts and cereal to the melted wafers and stir to coat. Pour out onto cookie sheet and chill to set the chocolate. Once hard, break into serving sized pieces and store in a covered container. This recipe is also good with milk chocolate wafers substituted for the white melt wafers. Dried cranberries is also a nice addition.

Tiger Butter Fudge

1 lb of white chocolate
1 lb milk chocolate
3/4 cup peanut butter

Chop chocolates and set to melt in separate bowls. To the melted white chocolate add the peanut butter and stir until smooth. Stir the milk chocolate until smooth.Line a 8 X 12 inch pan with waxed paper. Pour in the milk chocolate. Pour in the white chocolate and peanut butter mixture randomly over the top of the milk chocolate layer. With tip of a knife, drag it through the surface of the candy making a swirling marbled pattern over the entire surface. Be careful not to get carried away swirling or you will mix it in too much and not keep a marbled appearance. Chill until firm. Slice at room temperature.

1 comment:

Aunt Pitty Pat's said...

Thank you for sharing all of these wonderful candy recipes.. I just love to make candies for Christmas :)
M