christmas candy

A fun holiday baking project - make snowmen out of Nutter Butter cookies and a few other ingredients!

Nutter Butter Snowmen

Nutter Butter cookies

White candy melts (vanilla flavored)

M&M candies

Orange Tic-Tacs (cut in half)

Black decorator icing

Line a baking sheet with wax paper; set aside.

In a small to medium bowl, melt the white candy melts according to the package instructions.

Working one at a time, dip a Nutter Butter cookie into the melted coating and flip it over to coat completely (a fork is great for this). Remove and let any excess drip off then place on the wax paper-lined baking sheet. Repeat with the remaining Nutter Butter cookies. Place the baking sheet into the refrigerator for at least 30 minutes so the coating can set.

Attach a small decorating tip (I used a #2) to a pastry bag and fill with black icing (I just used Wilton decorating icing to make it easy). Dab a small amount on one side of an M&amp;M and place on the coated cookie. Repeat with another just below to make the two "buttons".

Dab another small amount on the bottom of half of a Tic Tac and affix to the center of the top of the cookie for the nose. Again, repeat.

Now squeeze out small dots for the eyes and the mouth. Ta-Da! Snowmen!

Buttercream Truffles came out of the need to use up extra frosting. Now they are the perfect treat to make anytime!

Buttercream Truffles

unsalted butter, softened

tsp pure vanilla extract

sugar

milk

chocolate

Sprinkles,

In a large mixing bowl, beat butter, vanilla...

In a large mixing bowl, beat butter, vanilla and powdered sugar until smooth. Add in milk and beat an additional 2-3 minutes until fluffy. Cover and refrigerate for about an hour (or more!).

Scoop 1 Tbsp balls onto a parchment paper...

Scoop 1 Tbsp balls onto a parchment paper lined baking sheet. Freeze balls for about 30 minutes.

Once firm, remove balls from freezer, and use...

Once firm, remove balls from freezer, and use your fingertips to shape smooth.

Melt chocolate wafers according to package directions. Using...

Melt chocolate wafers according to package directions. Using a toothpick, dip each truffle into the melted chocolate, tapping on the side of the bowl to remove the excess. Drop onto parchment paper and add sprinkles immediately. Repeat for remaining truffles.

This Christmas Crack is the most addicting holiday treat! Buttery saltines are layered with homemade toffee, melted chocolate, and Heath toffee bits. It&#039;s crunchy, salty, sweet, and so good!

Christmas Crack Recipe

sleeve salted saltine crackers (about 42 crackers)

unsalted butter (1 cup = 2 sticks)

brown sugar (packed)

(12 oz) package (dark chocolate chips)

heath toffee bits

white chocolate (melted)

Preheat oven to 375 degrees F and line a rimmed cookie sheet with parchment paper. Grease parchment paper with cooking spray.&nbsp;

Place crackers side by side on lined pan. Set aside.

In a large saucepan, combine butter and brown sugar.

Bring to boil over medium/medium-high heat and boil for 3 minutes, stirring constantly.

Pour evenly over crackers.

Bake in preheated oven for 5 minutes.

Remove from oven and sprinkle chocolate chips on top.

Let stand for 5 minutes, then use the back of a spoon to spread melted chocolate chips evenly over the crackers.

Top with toffee bits and drizzle with white chocolate.

Cool completely in fridge (about an hour or two) or in freezer (about 20 minutes), then break into pieces.

Store in fridge in covered airtight container.

https://content.jwplatform.com/videos/V3hU75Ih.mp4

This Christmas Crack is the most addicting holiday treat! Salty and buttery saltines are layered with homemade toffee, melted chocolate, and Heath toffee bits. It's crispy, crunchy, salty, sweet, and so good!

Christmas Crack

Make a batch of this delicious Christmas Gumdrop Nougat to share with friends and family during the holidays. This easy candy recipe is a real treat.

Christmas Gumdrop Nougat

unsalted sweet cream butter

white chocolate chips

mini marshmallows

red dot candy,

green dot candy,

Line a 9x9 baking dish with parchment paper.

Using a double boiler, melt the butter, white...

Using a double boiler, melt the butter, white chocolate chips, and marshmallows.

Gradually stir the mixture until fully melted and...

Gradually stir the mixture until fully melted and smooth.

Remove from heat and mix in the cut...

Remove from heat and mix in the cut dots.

Pour the mixture into the baking dish. Sprinkle a...

Pour the mixture into the baking dish. Sprinkle a few dots on top.

Allow to cool and sit out to room...

Allow to cool and sit out to room temperature, overnight

Once set, cut into 1 1/2 inch pieces....

Once set, cut into 1 1/2 inch pieces. Store in an air-tight food storage container.

This Easy Microwave Fudge Recipe can be made into FOUR different flavors: peppermint, chocolate, turtle, and maple! Made in a mini muffin tin to make the perfect bite sized treats.

Microwave Fudge Recipe

unsalted butter

chocolate milk

cocoa powder (sifted)

vanilla extract

peppermint extract

peppermint candy (+ more for topping)

pecans (+ more for topping)

caramels (unwrapped)

half and half (or heavy cream)

maple extract

salted cashews (+ more for topping)

Line 2 (24 count) mini muffin tins with mini cupcake liners. Set aside

Place all ingredients (minus vanilla extract) into microwave safe bowl.

Microwave for 60 seconds.

Pour in vanilla extract.

Whisk until smooth.

Use a 1.5 tablespoon cookie scoop to fill (about 12) liners then chill in fridge until firm.

Chocolate Fudge

Place all ingredients (minus vanilla/peppermint extract and peppermint candies) into microwave safe bowl.

Pour in vanilla and pepper extract.

Stir in peppermint candies.

Use a 1.5 tablespoon cookie scoop to fill (about 12) liners.

Top with more crushed peppermint, if desired, then chill in fridge until firm.

Peppermint Fudge

Place all ingredients (minus vanilla extract, pecans, caramels, and half/half) into microwave safe bowl.

Stir in chopped pecans.

Use a 1/2 tablespoon to fill (about 12) cupcake liners half full.

Place caramels and half-and-half in a microwave safe measuring cup.

Microwave for 30 seconds.

Stir.

Microwave for an additional 20 seconds.

If caramel hasn't melted completely, microwave for an additional 10 seconds.

Pour melted caramel over the turtle fudge and top with chopped pecans, if desired, then chill in fridge until firm.

Turtle Fudge

Place all ingredients (minus maple extract and cashews) into microwave safe bowl.

Pour in maple extract.

Stir in chopped cashews.

Top with more chopped cashews, if desired, then chill in fridge until firm.

Maple Fudge

https://content.jwplatform.com/videos/iaORiJ6S.mp4

Holiday Fudge Four Ways

A great and easy recipe for Honeycomb Candy! Be sure to read through the whole recipe, measure out all of your ingredients, and prepare your pan before beginning.&nbsp;Be sure to check out the recipe VIDEO below the instructions!&nbsp;

Honeycomb Recipe

sugar ((200 grams))

corn syrup ((80 milliliters))

water ((80 milliliters))

baking soda

Line an 8x8 square pan with parchment paper and set aside.

Before you begin, be sure to measure out your baking soda and set it aside, you will need to have it ready once your honeycomb candy comes to the correct temperature.

Combine sugar, corn syrup, and water in a medium-sized heavy-bottomed saucepan over medium heat. Stir frequently until the sugar is dissolved and mixture comes to a boil (this will take some time, don't turn up the heat above medium to speed up the process or you could ruin your candy).

Once mixture begins to boil, attach your candy thermometer (make sure the tip of the thermometer is not touching the bottom of the pan) and don’t stir any longer.

Without stirring, cook to 300°F (149°C). Once mixture reaches temperature (it will still be clear at this point, it is supposed to be), immediately remove from heat and stir in your baking soda (heads-up! It's going to bubble up quite a bit).

The mixture will immediately begin to foam, stir until baking soda is completely combined and the color turns golden, but don't over-stir or you'll end up deflating your candy and won't have any holes.

Once foaming stops and baking soda is dissolved into the mixture, spread into prepared pan. Cool at least 1 hour before breaking into pieces (you may be able to use your hands, or whack it with a knife or use a mallet to tap a knife into the honeycomb to break).

If desired, dip or drizzle cooled broken honeycomb pieces with melted chocolate.

https://www.youtube.com/watch?v=KzoOVS8laXc

Whatever name you call it, this recipe yields a sweet crunchy candy with hallmark honeycomb-esque bubbles.
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ 

Full Printable Recipe: https://sugarspunrun.com/honeycomb-recipe/

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Candy Thermometer (Affiliate Link:) https://amzn.to/2DUH8y6
Saucepan: (Affiliate Link): https://amzn.to/2rkAcTq

Ingredients
1 cup granulated sugar (200g)
1/3 cup corn syrup (80ml)
1/3 cup water (80ml)
2 ½ teaspoons baking soda
chocolate for dipping or drizzling optional, you can use melted chocolate chips, chocolate bars, or melting wafers

Instructions
1. 00:00 Introduction

2.  00:32  Line an 8x8 square pan with parchment paper and set aside.
Before you begin, be sure to measure out your baking soda and set it aside, you will need to have it ready once your honeycomb candy comes to the correct temperature.

3.  01:26  Combine sugar, corn syrup, and water in a medium-sized heavy-bottomed saucepan over medium heat. Stir frequently until the sugar is dissolved and mixture comes to a boil (this will take some time, don't turn up the heat above medium to speed up the process or you could ruin your candy).

4.  02:12  Once mixture begins to boil, attach your candy thermometer (make sure the tip of the thermometer is not touching the bottom of the pan) and don’t stir any longer.
Without stirring, cook to 300°F (149°C). 

5.  03:01  Once mixture reaches temperature (it will still be clear at this point, it is supposed to be), immediately remove from heat and stir in your baking soda (heads-up! It's going to bubble up quite a bit).
The mixture will immediately begin to foam, stir until baking soda is completely combined and the color turns golden, but don't over-stir or you'll end up deflating your candy and won't have any holes.

6.  03:27  Once foaming stops and baking soda is dissolved into the mixture, spread into prepared pan. 

7.  03:53  Cool at least 1 hour before breaking into pieces (you may be able to use your hands, or whack it with a knife or use a mallet to tap a knife into the honeycomb to break).
If desired, dip or drizzle cooled broken honeycomb pieces with melted chocolate.


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How to Make Honey Comb Candy

A simple Buckeye recipe for deliciously decadent peanut butter chocolate candies.

Easy Buckeye Recipe

peanut butter (not "natural" peanut butter) ((475 grams))

salted butter (softened (113 grams))

Tablespoons brown sugar* (packed)

oz dark chocolate melting wafers ((340 grams))

Combine peanut butter and butter in the bowl of a stand mixer and beat until well-combined. &nbsp;

Add brown sugar and vanilla extract. &nbsp;Stir well.

Gradually add powdered sugar until completely combined. &nbsp;Scoop into Tablespoon-sized balls and roll with the palms of your hand until smooth and round.**

Place on wax-paper lined cookie sheet and freeze for 15-20 minutes. &nbsp;

While peanut butter balls are chilling, prepare your chocolate according to package instructions. &nbsp;Pour into a deep dish (I use a wide cup). &nbsp;

Remove peanut butter balls from freezer, spear the top of each peanut butter ball with a toothpick and, holding the toothpick, dip each buckeye ball into the melted chocolate.

Return to cookie sheet and remove toothpick. &nbsp;Use the pads of your fingers to smooth over the toothpick mark. &nbsp;

Allow chocolate to harden before eating and enjoying.&nbsp;

Buckeye balls are best kept refrigerated.

A tried and true recipe for old-fashioned Sea Foam Candy! This recipe is similar to Divinity but made with both white and brown sugar and it uses less corn syrup.&nbsp;For best results, do not attempt to make Sea Foam candy on a humid day. Cool, dry weather is best for Sea Foam

Sea Foam

brown sugar, tightly packed ((200 grams))

water ((120 milliliters))

corn syrup

salt

pecans

candy thermometer (I linked to

pastry brush

electric mixer

Place egg whites in the clean, grease-free bowl of stand mixer (you may use a large bowl and an electric mixer instead, but there is a lot&nbsp;of mixing required and even using a hand mixer will be an arm workout). Set aside.

In a medium-sized, heavy bottomed saucepan, combine sugars, corn syrup, and water.

Cook mixture over medium-low heat, stirring frequently, until sugar dissolves. Use a damp pastry brush to wipe down sides to keep sugar crystals from forming.

Once your sugar dissolves and the mixture begins to come to a boil, stop stirring and attach your candy thermometer.&nbsp;

Continue to cook to 255F (124C) but once your mixture reaches about 240F (115C), keep an eye on your temperature but return to your egg whites in your stand mixer. Add the salt and use a whisk attachment to beat your egg whites and stiff peaks form** -- this can take several minutes even on the highest speed. Be sure to pay attention to your syrup on the stovetop, and let your stiff peak mixture sit while you wait for that to reach 255F.

Once syrup reaches temperature, remove from heat and drizzle in a slow, thin stream into the bowl with your stiff peaks while beating on high speed Be careful, go slowly or there will be some splatter! You can start on low speed and gradually increase the speed to high as you are adding the syrup.

Continue beating the mixture until it holds its shape. the mixture will become glossy and very thick, and this will take several minutes. Beat until it is stiff enough to hold is shape when the whisk is raised from the mixture.

Use a spatula or a wooden spoon to stir in your vanilla and chopped nuts.

Use a pair of lightly buttered spoons to drop the mixture by 1 ½ Tablespoon-sized portions onto a wax or parchment paper lined tray, swirling each drop into a peak. 

Let the tray of Sea Foam stand until it is completely dry, this could take several hours or it may even need to sit overnight.

A great classic Toffee Recipe!&nbsp;Be sure to check out the recipe VIDEO at the bottom of the post!

Toffee Recipe

almonds*

(2 sticks) unsalted butter

water ((60 milliliters))

milk chocolate chips

Tablespoons finely chopped almonds (for topping, optional)

Flaky sea salt (for topping, optional)

Line a 9x9 pan with parchment paper and scatter coarsely chopped almonds evenly over the bottom. Set aside.

Combine butter, sugar, water, and salt in a medium-sized pot over medium heat. Meanwhile measure out your vanilla extract and have it ready nearby.

Stir ingredients frequently over medium heat. During this time (only before boiling), use a wet pastry brush to brush down the sides where any sugar may settle on the side of the pot to prevent sugar crystals. Continue to stir frequently until mixture comes to a boil (this may take a while, have patience and do not turn up the heat or you will ruin your toffee).

Once the mixture comes to a boil, attach your candy thermometer. Make sure that the point of the candy thermometer is not touching the bottom of your pan.

Continue to stir occasionally, the mixture will slowly thicken and will turn a more yellow hue as it cooks, and cook to hard crack (305°F/151°C).

Once toffee reaches 305°F/151°C, immediately remove from heat and stir in vanilla extract (careful, it bubbles and steams a bit).

Pour mixture evenly into your prepared pan over the almonds. Allow to sit for 5 minutes and then sprinkle chocolate chips evenly overtop the mixture. Cover with foil and allow to sit another 5 minutes, then remove the foil and use a spatula to gently spread chocolate chips evenly over your toffee.

Immediately sprinkle with additional finely chopped almonds and flaky sea salt, if desired. Allow to cool completely at room temperature before breaking and serving.

https://www.youtube.com/watch?v=HO_yc6Jj3H8

How to make perfect toffee candy at home! Today begins a week of candy recipes, and we’re starting with a classic favorite!
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ 

Full Printable Recipe: https://sugarspunrun.com/toffee-recipe/

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Thermometer (Affiliate Link:) https://amzn.to/2SngS3p
9 x 9 Baking Pan (Affiliate Link): https://amzn.to/37LKwq6

Ingredients
1/2 cup coarsely chopped almonds*
1 cup (2 sticks ) unsalted butter cut into pieces (226g)
1 cup granulated sugar 200g
1/4 cup water 60ml
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup milk chocolate chips
1-2 Tablespoons finely chopped almonds for topping, optional
Flaky sea salt for topping, optional

Instructions
1. 00:00 Introduction

2.  00:22  Line a 9x9 pan with parchment paper and scatter coarsely chopped almonds evenly over the bottom. Set aside.

3.  00:43  Combine butter, sugar, water, and salt in a medium-sized pot over medium heat. Meanwhile measure out your vanilla extract and have it ready nearby.

4.  01:22  Stir ingredients frequently over medium heat. During this time (only before boiling), use a wet pastry brush to brush down the sides where any sugar may settle on the side of the pot to prevent sugar crystals. Continue to stir frequently until mixture comes to a boil (this may take a while, have patience and do not turn up the heat or you will ruin your toffee).

5.  01:51  Once the mixture comes to a boil, attach your candy thermometer. Make sure that the point of the candy thermometer is not touching the bottom of your pan.
Continue to stir occasionally, the mixture will slowly thicken and will turn a more yellow hue as it cooks, and cook to hard crack (305°F/151°C).

6.  02:38  Once toffee reaches 305°F/151°C, immediately remove from heat and stir in vanilla extract (careful, it bubbles and steams a bit).

7.  02:56  Pour mixture evenly into your prepared pan over the almonds. Allow to sit for 5 minutes and then sprinkle chocolate chips evenly overtop the mixture. Cover with foil and allow to sit another 5 minutes, then remove the foil and use a spatula to gently spread chocolate chips evenly over your toffee.
Immediately sprinkle with additional finely chopped almonds and flaky sea salt, if desired. 

8.  03:30  Allow to cool completely at room temperature before breaking and serving.

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How To Make Toffee

For best results, I recommend reading through the whole recipe and watching the recipe video (below the instructions) before beginning.

Peanut Brittle

corn syrup ((120 milliliters))

water

lightly salted dry roasted peanuts ((155 grams))

Tablespoons unsalted butter

Lightly and evenly grease a jelly roll pan with butter and set aside (keep nearby).

Measure out your butter, peanuts, baking soda, and vanilla extract. Set these aside but keep them nearby. It’s important to have these ready before you begin as once your candy reaches the necessary temperature you will need to move quickly.

Combine sugar, water, corn syrup, and salt in a medium-sized, heavy-bottomed saucepan and stir occasionally, using a damp pastry brush to wipe any sugar crystals from the side of the pot, over medium heat. Continue to cook until sugar is dissolved and mixture comes to a boil. This will take time (10 minutes +), don't rush the process by turning up your heat or you will ruin your brittle.

Once mixture is boiling, attach your candy thermometer (make sure the bottom of the thermometer isn’t touching the bottom of the pot!) and stir occasionally until temperature reaches 250°F (121°C).

Add peanuts and stir continuously until mixture reaches 305°F (151°C)

Remove from heat and immediately add butter, baking soda, and vanilla. Stir well until butter is melted and mixture is well-combined.

Pour into prepared jelly roll pan and use 2 forks to pull the brittle apart and to help spread evenly (careful, the pan gets very hot very quickly! If you need to move it be sure to use an oven mitt).

Allow to cool for at least an hour before breaking into pieces and enjoying.

https://www.youtube.com/watch?v=k2OEzpenDp0

Sweet & salty, snappy old-fashioned Peanut Brittle! 

↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ 

Printable Recipe: https://sugarspunrun.com/peanut-brittle-recipe/

Ingredients
1 cup granulated sugar 200g
1/2 cup light corn syrup 120ml
1/4 cup water
1/4 teaspoon salt
1 cup lightly salted dry roasted peanuts 155g
2 Tablespoons unsalted butter cubed (softened preferred) plus additional for greasing pan
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon baking soda

Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
TOOLS
Candy Thermometer this is mine, (Affiliate Link) https://amzn.to/2DUH8y6
Pastry brush

Instructions
1.  00:30  Lightly and evenly grease a jelly roll pan with butter and set aside (keep nearby).

2.  01:01  Measure out your butter, peanuts, baking soda, and vanilla extract. Set these aside but keep them nearby. It’s important to have these ready before you begin as once your candy reaches the necessary temperature you will need to move quickly.
Combine sugar, water, corn syrup, and salt in a medium-sized saucepan and stir occasionally, using a damp pastry brush to wipe any sugar crystals from the side of the pot, over medium heat. 

3.  01:47  Continue to cook until sugar is dissolved and mixture comes to a boil. This will take some time, don't rush the process by turning up your heat or you will ruin your brittle.

4.  02:21  Once mixture is boiling, attach your candy thermometer (make sure the bottom of the thermometer isn’t touching the bottom of the pot!) and stir occasionally until temperature reaches 250°F (121°C).

5.  02:40  Add peanuts and stir continuously until mixture reaches 305°F (151°C)

6.  02:54  Remove from heat and immediately add butter, baking soda, and vanilla. Stir well until butter is melted and mixture is well-combined.

7.  03:14  Pour into prepared jelly roll pan and use 2 forks to pull the brittle apart and to help spread evenly (careful the pan gets very hot!).
Allow to cool for at least an hour before breaking into pieces and enjoying.
Notes
Store peanut brittle in an airtight container (for best results use wax or parchment paper to divide pieces as they may stick together) in a dry place, but not in the refrigerator. Peanut Brittle will keep up to 2 months.

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How to Make Peanut Brittle

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