Christmas Candy Recipes

This recipe is featured in this free Squidoo cookbook by Rewards4life.

Ingredients:
4 cups firmly packed light brown sugar
1 cup evaporated milk
1/2 cups butter
4 tablespoons light corn syrup
1 1/2 tsp. vanilla extract
2 cups chopped walnuts (optional)

Directions:
Combine sugar, milk, and butter in heavy large saucepan. Cook, until all the ingredients are melted and dissolved.

Continue cooking until a small amount of mixture dropped into cold water forms a soft ball or to 238° on a candy thermometer. Remove from heat and let stand until lukewarm. Add vanilla and walnuts (if desired). Beat until mixture is thick and loses its gloss. Pour into buttered 9 inch square pan or an 11x7-inch pan. When firm, cut into squares. This makes around 3 pounds.

Note: When the syrup forms a small soft ball in the water. It must be firm enough to pick up with your fingers without falling apart.

Ingredients:
2-1/2 cups sugar
1/2 cup light-colored corn syrup
1/2 cup water
2 egg whites
1 1/4 teaspoon vanilla
1/2 cup chopped walnuts (optional)

Directions:
Combine sugar, corn syrup, and water in a heavy 2-quart saucepan. Cook and stir over medium-high heat until mixture boils. Continue cooking, without stirring, until it reaches a firm ball stage when dropped in water. If using a candy thermometer, it must register 260 degree F for the hard-ball stage (10 to 15 minutes).

Remove pan from heat. In a large mixing bowl beat egg whites with an electric mixer on medium speed until stiff peaks form (tips stand straight). Gradually pour hot mixture in a thin stream over whites. Beat mixture on high speed about 3 minutes; scrape sides of bowl occasionally. Add vanilla and, if desired, food coloring. Continue beating on high just until candy starts to lose its gloss (5 to 6 minutes). When beaters are lifted, mixture should fall in a ribbon that mounds on itself.

Drop a spoonful of candy mixture onto lightly buttered waxed paper. If it stays mounded, the mixture has been beaten sufficiently. If mixture flattens, beat 1/2 to 1 minute more; check again. If mixture is too stiff to spoon, beat in a few drops hot water till candy is a softer consistency. Immediately stir in nuts. Quickly drop remaining mixture onto waxed paper. Store tightly covered.

Cherry or mint divinity can be made by adding a teaspoon of flavoring and some food coloring. Or any other flavor you would like to try.

Note: Divinity can be a temperamental type of candy. Do not make this when there is high humidity. A rainy day is not a good day to make this candy. I know first hand that it can change from a fluffy heavenly divinity to a hard gooey chew.

Christmas Candy Cane by AJsGraphics
Browse other Christmas Cards

This one is from a marshmallow fluff jar. It varies a little from the different brands. This has become a standard fudge recipe almost everywhere you go. I find it to be a fool proof recipe. Even a novice cook can make this delicious fudge recipe.

Ingredients:
1 1/2 cups sugar
1/2 cup butter
2/3 cup evaporated milk (5 oz can)
1 (7 ounce) jar marshmallow fluff
1 pinch salt
3 cups semi-sweet chocolate chips (1 1/2 12 oz bags)
1/2 teaspoon vanilla extract
2 cups chopped walnuts (optional)

Directions:
Lightly grease a foil-lined 9x9x2 inch pan; set aside.

Heat the sugar, butter, evaporated milk, marshmallow, salt in a 3 quart saucepan over a medium heat until it comes to a boil, stirring constantly. (5 minutes.)

Add chocolate chips and vanilla extract. Stir until smooth. Stir in optional walnuts.

Spread into pan, sprinkle with optional milk chocolate chips, more nuts, coconut and/or mini-marshmallows.

Refrigerate overnight, carefully turn out onto a cutting board, remove foil, flip back over and cut into 1-inch squares.