Christmas Candy Recipes

We had our first snow today. It was the perfect day to get lost in the kitchen while the snow fell outside. As you begin your holiday baking, add these recipes to your list. You will not be disappointed!

Pecan Pralines

1 cup light brown sugar

½ cup granulated sugar

½ cup heavy cream

4 tablespoons unsalted butter

2 tablespoons of water

¼ teaspoon salt

1 ½ cups chopped pecans

Mix light brown sugar, granulated sugar, heavy cream, butter, water, and salt in a heavy bottomed saucepan.  Cook over low heat, stirring constantly with a wooden spoon, until sugar dissolves. Stir in pecans and cook over medium heat until mixture reaches the soft ball stage, 238-240 degrees F on a candy thermometer. If you spoon a drop of boiling syrup into a cup of ice water, it will form a soft ball that flattens easily between your fingers.  

Remove pan from heat and stir rapidly until mixture thickens.  Drop pralines by the spoonfuls, 1-inch aparat onto parchment paper-lined baking sheets.  Let cool completely until firm. Store in an airtight container.

Divine Divinity Candy

½ cup light corn syrup

½ cup water

Pinch of salt

2 ½ cups sugar

2 large egg whites

2 teaspoons vanilla

½ cup chopped pecans

In a large saucepan, combine the corn syrup, water, and salt.  Pour sugar into the saucepan, trying not to hit the sides of the pan with the sugar.  Place the pan over medium high heat and let the sugar melt into the water. Swirl the sauce pan to help the sugar dissolve.  Once the sugar is melted clip a candy thermometer on the the pan and continue to boil until the mixture reaches 260 degrees (the hard ball stage) which is about 8-10 minutes.  Do not stir during this step.

While the candy mixture is boiling, beat the egg whites in a stand mixture.  Beat at medium high speed until the egg whites form stiff peaks.

With the mixer running on medium high speed, very gradually and carefully pour the hot syrup into the egg whites.  This should take around 2 minutes.

Add the vanilla, scrape down the sides of the bowl and continue to beat the mixture on medium-high speed. Until the mixture turns from glossy to matte which is about 5-8 minutes.  When you lift the whisk, the candy should stand on its own. If it flattens, beat it for another minute or so. Make sure to not over-beat. Stir in the chopped pecans.

Grease 2 spoons with non stick oil spray.  Use the spoons to drop the divinity onto waxed paper.  Top with pecan halves if desired. Let candy set for 2 hours.  Store in an airtight container for up to one week.

Easy Fudge Recipe

2 ½ cups white sugar

¾ cups butter

⅔ cups evaporated milk

3 pkg (4 oz. each) BAKER’S Semi-Sweet Chocolate chopped

7 ounce jar marshmallow cream (also called marshmallow fluff)

1 teaspoon vanilla

Line a  8 or 9 inch square pan with aluminum foil or parchment paper.  Coat with non stick spray.

In a heavy saucepan over medium heat combine sugar, butter and evaporated milk to a full rolling boil, stirring constantly.  Cook for 4 minutes or until a candy thermometer registers 234 F.

Remove from heat and ADD chocolate and marshmallow creme stirring until it is melted and well incorporated.  Add nuts and vanilla. Mix well.

Pour into prepared pan and spread to cover evenly.  Cool completely. Use foil handles to lift fudge from the pan.  Cut into squares.