Our 10 most popular recipes for the month delivered right to your inbox!
For something fun this month I thought I'd post 25 candy recipes, one a day until Christmas! I'm trying to find recipes that are a little different but please feel free to add your favorite tried & true recipes along the way! I'm posting cookies in Kitchen Chat, be sure to check that out too!
Here's day one!
Community Manager ~ Taste of Home.com and Birds & Blooms.com
Feel free to contact me if you have questions or concerns with the Taste of Home website or community.
Feel free to PM me here, find me on Facebook or email me firstname.lastname@example.org
Proudly serving as a Taste of Home Field Editor since 2009.
Thanks! For the recipe. I wonder if you could use other flavors instead of peppermint? Like strawberry or raspberry? I am not a peppermint fan.
You said other candy recipes could be posted. Here is a very old family favorite. Not to many people have ever heard or know what divinity is, but I like to make it and share it when the opportunity arises.
Here is a 3 generation old recipe for divinity. And a few tricks I have learned in making it.3c. white sugar3/4 cups light corn syrup3/4c. water in a sauce pan. Keep stirring it over a meduim heat. Use a candy thermometer and have it reach 252 degrees on it.Which is a hard ball stage. While the syrup is cooking take 2 large egg whites and beat them until there white and fluffy. When they are white and really fluffy, add 1 pkg. of flavored gelatin(I like strawberry or cherry) Continue mixing the egg whites and jello as you are dumping them togtether. Make sure you use an electric mixture not by hand at all times. Pour a thin stream of hot syrup when it's done into the egg whites jello mixture, constantly beating it until candy holds a shape. You can mix in 1 cup chopped nuts and 1/2c. coconut in or you can leave it out. Pour into greased buttered 9x13 pan. Chill until firm. Cut to suit with a knife dipped in hot water to slice it. Do not make divinity on a snowy or rainy day it will not turn out. When moisture is high in the air or the house is cold, your divinity will not turn out. Make certain your divinity is stored in a sealed container in the refrigerator.
I'm sure you could use other flavors without any issue. Thanks for the divinity recipe!
Just thought I would tell you I make the same one with green peppermint chips. Love it but I love peppermint. I have made 4 candies already this morning. Made the Almond Joy fudge and Chocolate Fudge which were on here last week and 2 other favorites Four chip fudge and Cherry bing candie.Someone on here said they could not find cherry chips other day and the brand on mine were Gurley's and got them at a Fareway store.
Our favorite candy is Mocha Truffles from TOH.)
Read reviews (1)
Kathy Kittell of Lenexa, Kansas notes, "Cashews add excellent flavor to this golden holiday brickle."
Nutritional Facts1 serving (2 ounces) equals 294 calories, 12 g fat (3 g saturated fat), 6 mg cholesterol, 213 mg sodium, 45 g carbohydrate, 1 g fiber, 3 g protein.
Sue I just made 180 of these yesterday, just like your recipe but melted chcolate almond bark with little paraffin wax in it. I bought the 4# jar at Sams and had the stems on them and worked great. Also use this cream filling for peanut clusters too.
Ooo that's awesome! These have been on my list to try for a couple years now. I'm hoping to gather enough courage to try them this year.
They all look great Sue, but am really loving that first one. Is that the one you've been wanting to try? Very nice, and thank-you for all of these and the future ones you post.
I had to look up Rosie's favorite, so thought I'd post it here.
I'll post my favorite another day.
Thank-you for your divinity recipe too. Wish I could remember your name, but you know who you are..
Those will have to go on my list too! My family just loves truffles!
Thank you Jillie for posting the Mocha Truffle recipe for me.For some reason I could`nt get it to post.
The truffles are so creamy and chocolatey.
Hugs to you and everyone this a .m.
p.s.Jillie,notice there`s cream cheese in there.
Here is a recipe I added last year to my candy making for Christmas. It was a great hit. The green coloring of this candy had a lot of eye appeal. The taste was exceptional and was very creamy. This candy will be an asset to your candy tray. Enjoy!
1 1/2 cups sugar
1 package pistachio instant pudding
2/3 cup evaporated milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallow, (could use mashmallow cream - 1 jar)
1 1/2 cups white baking chips
1 teaspoon vanilla
1/2 cup chopped pistachios, divided
Line a 9" square pan with foil,extending foil over 2 sides,grease the foil.
In a large, heavy saucepan, combine sugar, pudding mix, evaporated milk, butter and salt. Stir constantly,bring mixture to a boil over medium heat. Boil 5 minutes.
Remove from heat. Stir in marshmallows, white chocolate chips, and vanilla until smooth. Reserv 2 tablespoons pistachios,stir in remaining nuts.
Spread mixture into prepared pan. Sprinkle reserved nuts on top.
Chill 2 hours or until firm.
To remove from pan use ends of foil to lift fudge from pan. Cut into 1" squares. Store in an airtight container.
Makes about 5 dozen pieces of fudge
Note: To add a little pizzaz, may add 1 - 2 T. Bailey's Irish Cream or other favorite liquor.
Oooo that fudge looks great!For day four I thought I'd share one of my favorites! Easy to make and oh so tasty. We made them at one of the Cooking Schools a few years ago.
© RDA Enthusiast Brands, 2013