Posted on March 1, 2010.
Make your own candy this holiday season Make your own candy this holiday season
When it comes to holiday candy, I prefer to make my own. Make your own pastry, is easier than you think.
When it comes to making candy, you need to prepare in advance. Read the full recipe, making sure you have all the ingredients and equipment needed. Lay just before you need to start preparing the recipe.
Tips for making candy
How crushed peppermint candy: I think the best way is to place the mint candies in a heavy zip close bag. Wrap a towel around the kitchen clean bag, then use a hammer to break the candy.
Storing your home Confections: I think it is better to store my candy in refrigerator in airtight container. If you are worried about sizing, line your pan with parchment paper.
Your presentation of a few as gifts Manufacture: acquisition of quality plastic containers, or some thematic round holiday decorative 'box d. If you use cans, line bottom with parchment paper. If you make the candy, buying mini muffin liners. You can put a candy in each row, which keeps them separated and presentable.
Here are 3 of my favorite holiday recipes.
The following recipes do not require the use of a candy thermometer.
Peppermint Bark Marble
6 squares of baking chocolate semisweet
6 Premium square white baking chocolate
1 tsp crushed peppermint candy
Microwave semi-sweet and white cooking chocolate in separate bowls in the microwave at high for 1 1 / 2 minutes. Stir until chocolate is completely melted. Stir 1 / 2 cup peppermint candies into each bowl. Spoon melted chocolate on a waxed paper lined Alternatively cookie sheet. Swirl chocolates with a knife to marbleize. Refrigerate for 1 hour or until firm. Break into pieces.
White Chocolate Cranberry Fudge
2 pkg. (6 squares each chocolate) White
3 / 4 c. Sweetened condensed milk
1 tsp almonds
1 / 2 c. cranberries
1 tsp soup. grated orange rind
A Line 8 "square pan with foil, with ends of foil extending over sides of your pan, set aside. Microwave chocolate and milk in a bowl until the chocolate is almost melted. Stir until chocolate is melted. Add almonds, cranberries and grated orange rind. Stir until smooth. Spread chocolate mixture into prepared pan. Refrigerate for 2 hours until 'to firm. Remove from the pan with foil and place on a platter, cut into squares. Keep refrigerated in an airtight container.
Peppermint Candy
1 pound vanilla flavored candy coating
1 / 2 c. whipping cream
1 1 / 4 c. tea. peppermint extract
crushed peppermint candy
In a heavy saucepan, melt confectionery coating over low heat. Remove from heat. Stir in whipping cream and peppermint extract. Beat at high speed with a mixer until smooth. Chill in freezer for 25 minutes or until candy is firm enough to be in shape. Form candy round bales. Roll balls in crushed peppermint candy pieces. Arrange on a nonstick mat and let cool. Keep refrigerated in an airtight container.
