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Christmas
Candy Recipes
Christmas
Wreaths
"These Christmas
wreaths are made using corn flakes and cinnamon candies.
They're fun to make and eat. If the mixture is cooling
too quickly, set the pan in a skillet with one inch of
very hot water to keep the dough
manageable."
Original recipe
yield: 1 1/2 dozen.
INGREDIENTS:
1/2 cup butter
30 large marshmallows
1 1/2 teaspoons green food
coloring
1 teaspoon vanilla extract
4 cups cornflakes cereal
2 tablespoons cinnamon red hot
candies
DIRECTIONS:
Melt butter in a large saucepan over low heat.
Add marshmallows, and cook until melted, stirring
constantly. Remove from heat, and stir in the food
coloring, vanilla, and cornflakes.
Quickly drop heaping tablespoonfuls of the
mixture onto waxed paper, and form into a wreath shape
with lightly greased fingers. Immediately decorate with
red hot candies. Allow to cool to room temperature before
removing from waxed paper, and storing in an airtight
container.
Bonbons
"This recipe was
made by my mother only around Christmas time. Now, I
carry on the tradition of this sweet
confection."
Original recipe
yield: 150 bonbons.
INGREDIENTS:
1 cup margarine, softened
2 pounds confectioners' sugar,
sifted
1 (14 ounce) can sweetened condensed
milk
3 cups coconut
1 cup finely chopped walnuts
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate
chips
2 tablespoons shortening
DIRECTIONS:
In large bowl, combine margarine,
confectioners' sugar, condensed milk, coconut, chopped
walnuts and vanilla. Stir well. Cover and chill in the
refrigerator for 2 hours, or until mixture has thickened
enough to roll into balls. Roll the mixture into 1-inch
balls and place close together, but not touching, on
cookie sheets. Freeze until hard.
While bonbons are freezing, line a cookie sheet
or flat surface with waxed paper. Combine chocolate chips
and shortening in the top of a double boiler, over, not
in, simmering water. Stir until melted. Using a toothpick
or a fork, dip each bonbon in the melted chocolate. Place
on waxed paper to dry. When chocolate has hardened, store
bonbons in plastic bag in the freezer.

Buckeye Balls
I
"This is a great
Christmas candy to have at home with your family or give
as a gift."
Original recipe
yield: 12 dozen.
INGREDIENTS:
4 (16 ounce) jars peanut butter
3 1/2 (16 ounce) packages confectioners' sugar
1 cup butter, melted
3 (12 ounce) packages semi-sweet chocolate
chips
2 tablespoons shortening
DIRECTIONS:
Blend together the peanut butter, sugar and
melted butter. Allow to chill in refrigerator.
Roll into 1 inch round balls and return to
refrigerator.
In a double boiler over medium heat, melt the
chocolate and shortening. Whisk together until
smooth.

Buckeye Balls
II
"These are chocolate-covered balls of peanut
butter and confectioners' sugar."
Original recipe yield: 5
dozen.
INGREDIENTS:
1 1/2 cups creamy peanut butter
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
6 ounces semi-sweet chocolate chips
2 tablespoons shortening
DIRECTIONS:
Line a baking sheet with waxed paper; set
aside.
In a medium bowl, mix peanut butter, butter,
vanilla, and confectioners' sugar with hands to form a
smooth stiff dough. Shape into balls using 2 teaspoons of
dough for each ball. Place on prepared pan, and
refrigerate.
Melt shortening and chocolate together in a
metal bowl over a pan of lightly simmering water. Stir
occasionally until smooth, and remove from heat.
Remove balls from refrigerator. Insert a wooden
toothpick into a ball, and dip into melted chocolate.
Return to wax paper, chocolate side down, and remove
toothpick. Repeat with remaining balls. Refrigerate for
30 minutes to set.

Chocolate
Caramel Candy
"A wonderful
Thanksgiving or Christmas treat!"
Original recipe
yield: 8 dozen 1 inch squares.
INGREDIENTS:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
14 ounces individually wrapped caramels
1/4 cup heavy cream
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
DIRECTIONS:
Lightly grease one 13x9 inch
pan.
To Make Base: Combine the first three
ingredients (1 cup milk chocolate chips, 1/4 cup
butterscotch chips and 1/4 cup creamy peanut butter) in a
small saucepan. Cook, stirring constantly, over low heat
until melted and smooth. Spread into the bottom of the
prepared pan. Refrigerate until
set.
To Make Filling: In a heavy saucepan melt the
butter over medium-high heat. Stir in sugar and
evaporated milk. Bring mixture to a boil and stir for 5
minutes. Remove from heat and stir in the marshmallow
cream, 1/4 cup of the peanut butter and the vanilla. Add
the peanuts and spread over the base layer. Refrigerate
until set.
To Make Caramel Layer: Combine the caramels and
cream in a saucepan, stir over low heat until melted and
smooth. Spread over the top of the filling and
refrigerate until smooth.
To Make Frosting Layer: In another saucepan
combine the last three ingredients (1 cup milk chocolate
chips, 1/4 butterscotch chips and 1/4 cup peanut butter),
stir over low heat until melted and smooth. Pour over the
caramel layer. Refrigerate for at least 1 hour. Cut into
1 inch squares. Store in the
refrigerator.

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