Special Holiday Candy Recipes
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Thread: Special Holiday Candy Recipes

  1. #1
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    Default Special Holiday Candy Recipes

    These are some recipes maybe useful for the coming holiday seasons... delicious candy recipes.. yumm yumm
    these recipes r compiled here courtesy from goodboy sara


    First recipe:

    PECAN PRALINES

    1 cup of brown sugar
    1 cup of sugar
    1 cup of milk
    1 tablespoon of maple syrup
    1 tablespoon of butter 1/8 teaspoon of salt
    1 cup of chopped pecans

    Combine sugars and milk. Cook over low heat, stirring constantly until sugars are dissolved and mixture boils. Cook until thermometer registers 224. Add butter and pecans. Cook until a small amount of mixture forms a soft ball when dropped in cold water. Cool quickly to lukewarm. Stir in maple syrup and heat until thick. Drop on a buttered surface and flatten out into patties.



    Enjoy cooking peeps
    Last edited by san2003; 10-29-2006 at 03:18 AM.
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    Next recipe:

    RASPBERRY DIVINITY



    3 cups of sugar
    1 – 3 oz. Package of raspberry gelatin
    1/2 cup of flaked coconut
    2 egg whites, stiffly beaten
    3/4 cup of light corn syrup
    1 cup of chopped pecans
    3/4 cup of water

    Combine sugar, corn syrup, and water. Bring to a boil, stirring constantly. Reduce heat and cook to hard ball stage. Combine beaten egg whites and gelatin - beat until mixture forms stiff peaks. Pour hot syrup slowly into egg whites, beating until candy loses gloss and holds shape. Fold in coconut and nuts (optional). Pour into greased 9 inch square pan. Top with rows of chopped nuts and coconut.

    this recipe has gelatin.. if some dont use gelatin (as it is not indian-friendly) .. probably u can substitute with jelly-crystals raspberry flavour ... just a suggestion :P
    Last edited by san2003; 10-29-2006 at 03:23 AM.
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  3. #3
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    CHOCOLATE TURTLES

    For The Turtles:
    2 squares of chocolate
    1/2 cup of margarine
    2 eggs
    3/4 cup of sugar
    1 cup of flour
    1 teaspoon of vanilla

    For The Icing:
    1/2 square of chocolate
    1/2 cup of brown sugar
    1/4 cup of water
    2 1/2 tablespoons of butter Powdered sugar

    Melt 2 squares of chocolate and 1/2 cup of margarine. Beat 2 eggs. Add sugar. Fold chocolate mixture into egg mixture. Fold in 1 cup flour and 1 teaspoon vanilla. Drop by teaspoon on hot waffle iron (low). Bake 50 seconds. Cool and frost. ICING: Boil chocolate, brown sugar, water, and butter 3 minutes. Take off heat. Add powdered sugar until thick. Put on turtles. Sprinkle with ground nuts.

    Last edited by san2003; 10-29-2006 at 03:24 AM.
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    COCONUT BON BONS

    3/4 cup of instant potatoes (2 servings cooked, but not seasoned)
    4 cups of flaked coconut
    1 – 16 oz. package of powdered sugar
    1 teaspoon of almond extract

    Stir together the instant potatoes, coconut, powdered sugar, and the almond extract, mixing thoroughly. Refrigerate the mixture for 1 to 2 hours. Melt a 12 ounce bag of semi-sweet chocolate chips and 1/3 of a bar of paraffin was in a double boiler. Shape the coconut mixture into small balls and dip in the melted chocolate. Lay on waxed paper until cool.

    Last edited by san2003; 10-29-2006 at 03:25 AM.
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  5. #5
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    Candy-Stripe Cookie Sticks

    MAKES 30 COOKIE STICKS


    8 large egg whites

    2 cups sugar

    2 cups all-purpose flour

    Pinch of coarse salt

    10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled

    1/4 cup plus 2 tablespoons heavy cream

    1 teaspoon pure vanilla extract

    Red gel-paste food coloring

    1. Preheat oven 400°. Combine egg whites and sugar in the bowl of an electric mixer fitted with a whisk attachment; beat on medium until foamy. Reduce speed to low. Add flour and salt; mix until just combined. Add butter, cream, and vanilla; beat until combined.

    2. Transfer 1 cup batter to a small bowl; set remaining batter aside. Stir in red coloring until desired color is reached. Transfer tinted batter to a pastry bag fitted with a small plain round tip. Secure end of pastry bag with rubber band; set aside.

    3. Place a 3-by-6 inch rectangle (cut out a stencil to use as a guide) on a baking sheet lined with a Silpat baking mat. Spoon a heaping tablespoon of plain batter into the rectangle; spread with a small offset spatula. Repeat. Pipe diagonal tinted stripes onto each rectangle. Bake cookies until pale golden, 6 to 8 minutes.

    4. Immediately loosen edges with a spatula, and flip cookie over. Starting from one long side, roll cookie into a stick. Place seam side down, on a clean work surface; let cool until set. Quickly repeat with second cookie.

    5. Repeat process, tinting and baking 2 or 3 cookies at a time. Cookies can be stored between layers of parchment in air-tight containers at room temperature up to 1 week.
    "What lies behind us and what lies before us
    are tiny matters compared to what lies within us"

  6. #6
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    wow.....so many candy recipes :P thank you sanjaan...appo.......no need poo-pooping candy


    sanjaan recipe pottallam pathdhu ennakku ellammei saidhu koddu

    sruti you too make for me

  7. #7

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    Wow, San appidiye entha pakkam oru Box candy anupunga..

  8. #8
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    pecan and coconut enakku pidikaathu when it comes to sweet ...

    chocona romba ishtam.. but athula ellam eggs podanum solriyaa...

    is there any recipes to do without eggs.. eggless cookie mathiri

    Shy
    I Geetham

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    sanjaan recipe pottallam pathdhu ennakku ellammei saidhu koddu
    asai dosai applam vadai hehe.. chumma.. neerram irukumbothu namba sernthu seyilaam ok va?

    anitam akka.... goodboy recipe kuduthathu... address kudunga... ill ask him to parcel all the candies

    shy akka... the coconut doesnt have egg do u mean the chocolate turtles?? well.. even i dont eat eggs too ... u can substitute with egg-like(not best solution coz u need to beat the egg) or i might jus use thickened cream with fullcream milk and whip it to get similar (well almost similar ) texture

    ill try find eggless cookies n more candy recipes to come (gimme abit time.. its in my home computer )
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    i thought i might bump this thread n post some nice candy recipes again since christmas is around the corner
    i know diwali is over... i shud have done it b4 but hey.. its not too late to give a little treat again

    Old Fashion Peanut Brittle
    2 cups of sugar
    1 cup of water
    1 tablespoon of butter or margarine
    1 to 2 cups of peanuts
    1 cup of light corn syrup
    3/4 teaspoon of salt
    1 teaspoon of soda

    Mix sugar and water, syrup in heavy cast iron skillet over moderate heat. Heat until thermometer reaches 236 degrees (takes 15 to 20 minutes). Add butter and salt. Add soda last, stirring. Pour into cookie sheet.

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    PEANUT BUTTER FUDGE


    2 cups of sugar
    1 cup of milk
    Pinch of salt
    2 tablespoons of butter
    1 teaspoon of vanilla
    3/4 cup of crunchy peanut butter or smooth peanut butter

    Boil sugar, milk and salt for 10 minutes. Add butter. Continue boiling until mixture forms a soft ball in cold water. Remove from heat. Add vanilla and peanut butter. Beat until mixture starts to set. Pour quickly into buttered pan. Once it starts to set, it hardens fast.

    gosh.. i'm already feelin hungry.. i love this... i personally recommend ... u gotta try this
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  12. #12
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    Layered Mint Chocolate Fudge


    2 cups semi-sweet chocolate chips
    1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
    2 teaspoons vanilla extract
    6 ounces white confectioners coating* or deluxe white baking pieces
    1 tablespoon peppermint extract
    1 drop Green or red food coloring

    In heavy saucepan, over low heat, melt chocolate chips with 1 cup condensed milk; add vanilla. Spread half the mixture into wax paper lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. In heavy saucepan, over low heat, melt white confectioners coating with remaining EAGLE BRAND® (mixture will be thick). Add peppermint extract and food coloring (optional). Spread on chilled chocolate layer; chill 10 minutes longer or until firm. Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

    alternatively, there is a simple chocolate mint fudge recipe

    CHOCOLATE MINT FUDGE


    1 – 12 oz. Package of semi-sweet chocolate chips
    1 – 14 oz. can of sweetened condensed milk
    6 oz. of white chocolate chips
    2 teaspoons of vanilla
    1 tablespoon of peppermint extract

    Add one cup milk to chocolate chips. Melt. Add vanilla. Pour 1/2 of the mixture into an 8 x 8 inch wax paper-lined pan. Let cool for 10 minutes. Melt white chocolate with the remaining milk. Add peppermint and green food coloring. (Mixture will be very thick.) Spread on first layer. Let cool another 10 minutes. Top with other half of chocolate mixture. Let cool. Remove from pan, remove paper. Cut into squares.
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    Egg-Free Low-Fat Oatmeal Cookies



    "Delicious and moist, applesauce oatmeal cookies."
    Original recipe yield: 2 dozen


    INGREDIENTS

    1/4 cup packed brown sugar
    1/4 cup white sugar
    3/4 cup applesauce
    1 cup all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1 cup rolled oats
    1/2 cup raisins
    1/2 cup chopped walnuts (optional)


    DIRECTIONS

    Preheat oven to 350 degrees F ( 175 degrees C ). Grease a cookie sheet.

    In a medium bowl, stir together the brown sugar, white sugar, and applesauce. Sift together the flour, baking powder, salt, and cinnamon; stir into the applesauce mixture. Add the rolled oats, raisins and chopped nuts (if desired); stir until combined.

    Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes in the preheated oven. Allow cookies to cool slightly before removing from the baking sheet.


    NUTRITION INFORMATION
    Servings Per Recipe: 24
    Amount Per Serving
    Calories: 78
    • Total Fat: 1.9g
    • Cholesterol: 0mg
    • Sodium: 70mg
    • Total Carbs: 14.2g
    • Dietary Fiber: 0.9g
    • Protein: 1.6g
    Last edited by san2003; 11-25-2006 at 01:43 PM.
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    De-'light'-ful Chocolate Brownies

    "These brownies are cake-like and rich, with little fat and few calories. It's okay to indulge with these!"
    Original recipe yield: 16 brownies


    INGREDIENTS

    1 cup all-purpose flour
    1/2 cup cake flour
    1/4 cup unsweetened cocoa powder
    3 tablespoons chocolate syrup
    1/2 cup applesauce
    2 egg whites
    1 teaspoon baking powder
    1/2 cup white sugar

    DIRECTIONS

    Preheat oven to 325 degrees F (165 degrees C).

    Combine the applesauce, egg whites, chocolate syrup and sugar. Blend in the flours, cocoa and baking powder. Mix until the batter is smooth. Pour the batter into one 13x9 inch pan.

    Bake at 325 F (165 degrees C) for 20 to 25 minutes.

    NUTRITION INFORMATION
    Servings Per Recipe: 16
    Amount Per Serving
    Calories: 87
    • Total Fat: 0.3g
    • Cholesterol: 0mg
    • Sodium: 41mg
    • Total Carbs: 19.7g
    • Dietary Fiber: 0.9g
    • Protein: 2g
    Ps1: Sorry no pictures... anyone who wanna try it.. will try it.. did try it .. are most welcome to put the picture
    Ps2: You can substitute the egg white with egg-like (for vegetarians)
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    Soft Gingerbread Cookies



    "These cookies are warm and delicious on a cold winter's day. Cut them into any shape to fit your holiday celebrations."
    Original recipe yield: 3 dozen
    PREP TIME 25 Min
    COOK TIME 10 Min
    READY IN 3 Hrs 45 Min

    INGREDIENTS

    3/4 cup molasses
    1/3 cup packed brown sugar
    1/3 cup water
    1/8 cup butter, softened
    3 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon ground allspice
    1 teaspoon ground ginger
    1/2 teaspoon ground cloves
    1/2 teaspoon ground cinnamon

    DIRECTIONS

    In a medium bowl, mix together the molasses, brown sugar, water and butter until smooth. Combine the flour, baking soda, allspice, ginger, cloves and cinnamon, stir them into the wet mixture until all of the dry is absorbed. Cover the dough and chill for at least 3 hours.

    Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out into desired shapes. Place cookies 1 inch apart onto ungreased cookie sheets.

    Bake for 8 to 10 minutes in the preheated oven. Remove from the cookie sheets to cool on wire racks.


    NUTRITION INFORMATION
    Servings Per Recipe: 36
    Amount Per Serving
    Calories: 73
    • Total Fat: 0.8g
    • Cholesterol: 2mg
    • Sodium: 45mg
    • Total Carbs: 15.4g
    • Dietary Fiber: 0.3g
    • Protein: 1.2g
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  16. #16
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    Last minute recipes for Christmas

    ROCKY ROAD FUDGE


    INGREDIENTS

    2 tablespoons of margarine
    1 – 12 oz. package of semi-sweet chocolate chips
    1 – 14 oz. can of evaporated milk
    2 cups of dry roasted peanuts
    1 – 10 1/2 oz. package of miniature marshmallows


    DIRECTIONS

    In saucepan melt morsels with evaporated milk and 2 tablespoons margarine. Remove from heat and add peanuts and marshmallows. Stir thoroughly and spread into waxed paper-lined 13 x 9 inch pan. Chill 2 hours.
    Last edited by san2003; 12-24-2006 at 01:09 AM.
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    MILLION DOLLAR FUDGE
    INGREDIENTS

    13 1/2 oz. of evaporated milk
    4 cups of sugar
    2 tablespoons of butter
    A Dash of salt


    DIRECTIONS

    Boil for 7 minutes. Pour over: 12 oz. of chocolate chips 12 oz. of broken German sweet chocolate 8 oz. of marshmallow fluff 2 1/2 cups of chopped nuts 1 teaspoon of vanilla.

    Beat until well combined and creamy. Pour into buttered pan. Let set, then cut. This recipe makes 5 pounds of fudge.




    5 MINUTE FUDGE
    INGREDIENTS

    2/3 cup of evaporated milk
    1 2/3 cups of sugar
    1 1/2 cups of diced marshmallows
    1 1/2 cups of semi-sweet chocolate bits
    1 teaspoon of vanilla
    1/2 cup of pecans or walnuts

    DIRECTIONS

    Combine milk and sugar in saucepan. Cook on medium heat for 5 minutes, stirring constantly. Remove from heat. Add remaining ingredients and beat until marshmallows and chocolate bits have completely dissolved. Add nuts. Pour into buttered square pan.

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  18. #18
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    Xmas Pudding Truffles

    INGREDIENTS

    175g biscuit crumbs
    50g raisins, chopped
    50g roasted hazelnuts, chopped
    50g almonds, ground
    75g blackcurrant jam
    1 grated rind - orange
    orange juice
    150g plain chocolate

    DIRECTIONS

    Mix the biscuit crumbs, raisins, nuts, jam, and orange rind together in a bowl. Add enough orange juice to make a fairly stiff mixture.

    Form the mixture into walnut size balls. Melt the chocolate in a bowl over a pan of hot water. Coat each truffle individually and rest on a foil covered board until set.

    Decorate the top with a little melted white chocolate and chopped glace cherries.


    Enjoy Christmas everyone... A day of joy and happiness... eat your heart out but only one day

    ps: am gonna have this truffle tomorrow
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  19. #19

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    cool thanks sanzdoll ..........

  20. #20
    suriyan80 Guest

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    renpa thanksssssssssss san2003

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