More Christmas Goodies

Brown Candy

Source: Bon Appetit Dec. 2008
A cross between fudge and pecan praline, this soft, nutty, and somewhat crumbly southern delight is the ideal holiday treat.
3 c. sugar - divided
1 c. half and half
1/4 c. water
1/4 tsp. baking soda
5 Tb. unsalted butter - cut into cubes
1/2 tsp. vanilla extract
1 lb. pecans - toasted, coarsely chopped (about 4-cups)
Butter 8x8x2” metal baking pan. Combine 2 cups sugar and half and half in heavy large saucepan. Stir occasionally over low heat until sugar dissolves. Set aside.
Bring remaining 1 c. sugar and 1/4 cup water to boil in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Increase heat; continue boiling without stirring until syrup turn deep amber, brushing sides of pan with wet brush and swirling pan, about 8 minutes.
Immediately pour caramel syrup into half and half mixture in large saucepan (mixture will bubble). Stir constantly over medium-low heat until caramel dissolves. Attach candy thermometer to side of pan. Increase heat to medium. Continue cooking and stirring until mixture registers 244 degrees, about 12 minutes. Remove from heat and immediately stir in baking soda (mixture will foam slightly). Add butter and stir to melt. Let stand without stirring until mixture cools to 160 degrees, about 20 minutes. Mix in vanilla. Using large wooden spoon, stir constantly until candy begins to thicken and loses its gloss, 4-5 minutes. Mix in nuts (candy will be very stiff). Scrape candy into prepared pan. Using wet fingertips, press candy firmly into pan. Cool completely, then cut into 30 squares

Rudolph Treats

12 miniature pretzels - halved
12 fun-size Almond Joy candy bars
12 miniature marshmallows - halved
Black decorating gel
12 red M&M’s miniature baking bits
Insert an end from two pretzel halves into each candy bar to form antlers. Gently press the cut side of two marshmallow halves onto each candy bar for eyes; dot with decorating gel.
For nose, attach an M&M to the top of each candy with decorating gel. Store in an airtight container. Yield: 1 dozen.

English Toffee

1/2 cup butter - (4 ounces, or one stick)
1/2 cup sugar
1 tablespoon water
1 teaspoon vanilla
2 or 3 ounces semisweet - dark, or milk chocolate
2-4 tablespoons sliced almonds - or other nuts
Lightly coat an 8 by 8 inch pan with cooking spray. Melt butter and sugar in medium saucepan over low heat. Add water and stir constantly until sugar is completely dissolved and no longer grainy (about 10 minutes). If sugar granules stick to the side, wipe them down with a wet pastry brush. When sugar is completely dissolved, turn the heat up to medium and stir constantly until toffee becomes a medium caramel color. (I don’t use a candy thermometer, but just go by the look and smell. Ruth recommends waiting till the toffee gives a puff of smoke. I did that yesterday and it worked like a charm.) Remove from heat and stir in vanilla. Pour toffee into prepared pan. Wait 7 minutes. Sprinkle toffee with chocolate and let stand a few minutes. Smooth chocolate with spatula and sprinkle with nuts. Wait until chocolate cools to break into pieces.

Marshmallow Fondant

16 ounces mini marshmallows
2 pounds powdered sugar
4 tablespoons water
shortening
1. Put the marshmallows and water in a microwavable bowl. Microwave on high for about a minute, to melt the marshmallows. Stir.
2. Put about 3/4 of the powdered sugar in with the marshmallows. Grease a wooden spoon really well (and reapply if necessary) and mix the sugar and marshmallows. It will be extremely sticky; I also coat my hands with shortening and mix by hand as well.
3. Check the consistency of the fondant; add powdered sugar to the sticky spots. Repeat this step until the fondant is neither dry nor sticky.
5. Turn out on to a clean work surface sprinkled with powdered sugar and knead by hand until there is no dry powdered sugar remaining. Wrap in saran wrap and let sit for at least 30 minutes before using. Do not refrigerate.

Mashed Potato Candy

1/4 cup leftover mashed potatoes
    powdered sugar
    peanut butter either type
Mix potatoes and sugar together to consistency of soft dough. Sprinkle powdered sugar on board. Add dough,knead and roll out 1/4” thick. Spread with peanut butter. Roll up as per jelly-roll. Slice.
Use your imagination and make other fillings and variations.

Taffy

2     Cups Brown Sugar
1     Cup Butter
1     Tsp. Vanilla
3/4 Cup Corn Syrup
1 Can Eagle Branded Condensed Milk
Bring sugar, syrup and butter to a boil. Add milk. Heat to hard-ball
stage when tried in cold water. Stir constantly as it burns readily.
Turn out into buttered plate. Cut into squares.

Reduce Fat Chocolate Fudge

3 c (18 oz) semi sweet chocolate chips
1 (14 oz) can Fat Free sweetened and condensed milk
Pinch salt
1 1/2 t vanilla
In a heavy saucepan over Low heat melt chocolate, milk and salt. Remove from heat and stir in vanilla.
Spread onto a parchment lined 8 or 9” square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board. Peel off paper and cut into 28 squares. Refrigerate leftovers.

Sugar-coated Pecans

1 tablespoon egg white
2 cups pecan halves
1/4 cup sugar
2 teaspoons ground cinnamon
In a bowl, beat egg white until foamy. Add pecans and toss until well coated. Combine sugar and cinnamon; sprinkle over pecans and toss to coat. Spread in a single layer on an ungreased baking sheet. Bake at 300’F for 30 minutes or until browned. Cool on waxed paper. Yield: 3 cups. Print this post