How to Make Your Own Christmas Candy
Several years ago I decided that I would make homemade candy as gifts for my extended family. I purchased pretty jars and tins, and filled them with a variety of different sweets, hoping that they would not only appreciate the gift itself, but the fact that they were made by hand. It was a huge success. Here are some ideas for making your own Christmas candy.
Spicy Cashew Brittle
I decided to stick with a Christmas theme and used a basic Peanut Brittle recipe and added some Pumpkin Pie Spice and substituted Cashews for the Peanuts. This recipe will yield two pounds of Cashew Brittle. *Because you must work quickly when making any kind of Brittle, it is best to cut the recipe in half and make it in two batches.
• 2 cups white granulated sugar
• 1 cup light corn syrup
• 1/3 teaspoon salt
• ½ cup water
• 1 ½ – 2 cups Cashews
• 1 tsp Pumpkin Pie Spice
• 4 tablespoons butter, softened
• 2 teaspoon baking soda
• Grease a large cookie sheet. Set aside.
• In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, spices and water.
• Stir until sugar is dissolved. Stir in peanuts.
• Set candy thermometer in place, and continue cooking.
• Stir frequently until temperature reaches 300 degrees F.
• Remove from heat; immediately stir in butter and baking soda
• Pour immediately onto greased cookie sheet.
• Lift and pull peanut mixture into rectangle about 14×12 inches; cool.
• Break the brittle into pieces once it has cooled.
* If you do not have a candy thermometer, you drop a small amount of mixture into very cold water. It is ready when it separates into hard and brittle threads.
White Chocolate Rum & Eggnog Truffles
8 oz good quality White Chocolate
• 1/4 cup butter, softened
• 1/4 cup eggnog
• 2 tablespoons dark rum (Captain Morgans Spiced Rum is nice too)
• 1/4 teaspoon ground nutmeg
• 1/2 cup powdered sugar
• Heat white chocolate in a double boiler until completely melted
• Add butter, and eggnog and stir gently until mixture is smooth.
• Add rum and nutmeg, stirring just until blended.
• Cover and chill for 2-3 hours.
• Remove mixture from fridge and, using a melon-baller or two tea spoons, scoop into aprox. 1″ balls
• Roll in Powdered Sugar immediately and freeze until completely firm
Hard Cinnamon Candy
• 3 3/4 cup sugar
• 1 1/2 cups light corn syrup
• 1 cup water
• Cinnamon flavoring
• Red Food Coloring
• Mix the first 3 ingredients in a large saucepan.
• Stir over medium heat until sugar dissolves, and mixture begins to boil
• Boil, * WITHOUT STIRRING until temperature reaches 310*, then remove from heat.
• After mixture stops boiling, stir in flavoring and coloring.
• Pour onto a lightly greased candy molds.
• Let cool and remove from molds.
• Store in airtight containers
* Stirring the mixture while it is melting can result in a cloudy candy.
Note. If you do not have candy molds, pour the prepared hot mixture onto a lightly greased cookie sheet and spread out evenly. While still warm, score into squares with a knife. When it is cooled, candy can be broken at score marks.