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Country Kitchen

Country Kitchen

Friday, November 24, 2017

Sweet Sweets: Christmas Candy Classics

I have many great memories of being in the kitchen with my mom and eating her yummy food and goodies.  Around Christmas each year she would make fudge and divinity just like her mother and grandmother before her.  The tradition will some day be passed on to me.  I loved having her as a guest host in this episode to show us how to make these delectable holiday candies.  Candy making can be tricky but knowing a few secrets can help.  We hope you try making these recipes with your loved ones and make unforgettable memories in the process. 

Chocolate Fantasy Fudge

3/4 cup butter
3 cup sugar
2/3 cup evaporated milk
12 oz. semi sweet chocolate chips
1 tsp vanilla extract
7 oz jar marshmallow cream
1 cup chopped pecans

1. In a saucepan melt butter, sugar and evaporated milk over medium hight heat, stirring constantly to prevent burning.  Once the mixture starts to boil reduce heat to medium.
2. Still stirring, bring to a full rolling boil for 4 min. or until candy thermometer reads 234 degrees.
3. Remove from heat and add chocolate chips stir until melted and combined
4. Add vanilla and marshmallow cream. Stir, stir and stir some more until it becomes smooth and glossy.
5. Add pecans and stir again. Stir until the mixture has cooled a little
6. Line a pan with foil and press the fudge evenly into the pan with a spatula
7 Allow to cool and cut into cubes. Store in a foil lined tin.

Microwave Peanut Brittle

           1 1/2 c Spanish peanuts
           1 c sugar
           pinch of salt
           1/2 c corn syrup
           1 tsp butter
           1 tsp vanilla extract
           1 tsp baking soda

1. In a glass bowl add 1 1/2 cup Spanish peanuts, 1 cup sugar, a pinch of salt (or use salted nuts) and 1/2 cup corn syrup. Stir to combine.
2. Microwave for 4 min at 80% power, remove and stir, then microwave again for 4 min at 80% power.
3. Remove and stir in 1 tsp butter and 1 tsp vanilla and microwave a final time for 2 min at 80% power.
4. Spray a cookie sheet with cooking spray and set aside.
5. Add 1 tsp baking soda and stir until light and foamy and immediately turn out onto the grease pan, spreading as thinly as possible.
6. Allow to cool and break into pieces.

           1/2 c water
           2 c sugar
           1/2 c corn syrup
           pinch of salt
           2 egg whites
           1 c chopped pecans
           1 tsp vanilla extract
           2 Tbsp powered sugar

1. In a saucepan over medium high heat combine 1/2 cup water, 2 cups sugar, 1/2 cup corn syrup, and a pinch of salt.  Bring to a boil the reduce the heat to medium (the syrup should continue to boil)
2. Meanwhile, beat 2 egg whites to stiff peaks
3. Bring to syrup to soft ball stage, using a candy thermometer. (10 min or so)
4. Slowly beat 1/2 of the syrup mixture into the egg whites.
5. Put the remaining half of the syrup back on the stove and bring to soft crack stag
6. Slowly beat the rest of the syrup into the egg whites
7. Add 1 cup chopped pecans and 1 tsp vanilla and continue to beat.
8. Add 2 Tbsp powered sugar and continue to beat until the mixture is no longer glossy.
9. Spoon onto wax paper and allow to cool. Store in a tin.

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