Christmas Candy Recipes

So, I found some Christmas candy recipes online and thought they looked good and fairly easy. Hope you try some of them. There are more at:  http://www.tasteofhome.com/Recipes/Holiday---Celebration-Recipes/Christmas-Recipes/Christmas-Candy-Recipes

Chocolate Peanut Butter Candy Recipe

Ingredients

·         1 pound white candy coating, coarsely chopped

·         2 cups (12 ounces) semisweet chocolate chips

·         1-1/2 cups creamy peanut butter

Directions

·         In a large microwave-safe bowl, melt candy coating; stir until smooth. Repeat with chocolate chips. Stir peanut butter into candy coating. Thinly spread onto a waxed paper-lined baking sheet. Drizzle with chocolate chips. Cut through mixture with a knife to swirl the chocolate. Chill until firm.

·         Break into pieces. Store in an airtight container in the refrigerator. 

Yield: about 2-1/2 pounds.

Microwave Marshmallow Fudge Recipe

Ingredients

• 1 teaspoon butter
• 1 can (16 ounces) chocolate frosting
• 2 cups (12 ounces) semisweet chocolate chips
• 1/2 cup chopped Diamond of California® Walnuts
• 1/2 cup miniature marshmallows

Directions

• Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a microwave, melt frosting and chocolate chips; stir until smooth. Stir in walnuts; cool for 10 minutes. Stir in marshmallows. Transfer to prepared pan. Cover and refrigerate until firm.
• Using foil, lift fudge out of pan. Discard foil; cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: about 2 pounds.

Makeover Peanut Butter Fudge Recipe

Ingredients

• 3/4 cup sugar blend
• 2/3 cup fat-free evaporated milk
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/3 cup butterscotch chips
• 1/3 cup peanut butter chips
• 1 jar (7 ounces) marshmallow creme
• 3/4 cup reduced-fat chunky peanut butter
• 1 teaspoon vanilla extract

Directions

• Line a 9-in. square pan with foil and coat the foil with cooking spray; set aside.
• In a large heavy saucepan, combine the sugar blend, milk, butter and salt. Cook and stir over medium heat until sugar blend is dissolved. Bring to a rapid boil; boil for 7 minutes or until a candy thermometer reads 224°, stirring constantly.
• Remove from the heat; stir in chips until melted. Stir in the marshmallow creme, peanut butter and vanilla until blended. Pour into prepared pan. Refrigerate for 2 hours or until firm.
• Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 81 pieces. 
  
  Editor’s Note: This recipe was tested with Splenda sugar blend. We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Cashew Brittle Recipe

Ingredients

• 1 cup sugar
• 1/2 cup light corn syrup
• 1 to 1-1/2 cups salted cashew halves
• 1 teaspoon butter
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract

Directions

• In a microwave-safe bowl, combine the sugar and corn syrup. Microwave, uncovered, on high for 3 minutes; stir. Heat 2 minutes longer. Stir in cashews and butter. Microwave on high for 20-50 seconds or until mixture turns a light amber (mixture will be very hot).
• Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto a greased baking sheet and spread with a metal spatula. Chill for 20 minutes or until set; break into small pieces. Store in an airtight container. Yield: 3/4 pound.