Candy Recipes for the Holidays

By S K Phillips

Fifty-one (51) delicious candy recipes for the holiday season that go from "Champagne Apricot Creams" to "Reindeer Poop." There is something for everyone! Homemade candy is not only a wonderful treat for the family, it also makes the perfect gift for neighbors, friends, drop-in guests, teachers, the mailman, and anyone else for which you need a gift.

The book is easy to navigate with links from the Table of Contents directly to the recipes - no searching through pages and pages of recipes to find what you want.

I hope you enjoy these great recipes that include - Holly Jolly Fudge, Lump of Coal Candy, Red and Green Fudge, Reindeer Buttons, Eggnog Fudge, Pumpkin Fudge, Candy Truffles, White Christmas Fudge, and much, much more. Enjoy!

• Language: English
• Publisher: S K Phillips
• Release date: Dec 8, 2011
• ISBN: 9781466042384

S K Phillips

S K Phillips is an avid collector of candy recipes and enjoys preparing these sweet treats for family and friends.

Book preview

Almond Chocolate Balls

Ingredients:

2 (16-ounce) boxes confectioners' sugar

1/2 cup (1 stick) butter, softened

1 (14-ounce) can sweetened condensed milk

1 teaspoon pure almond extract

1 (14-ounce) package shredded coconut

1 1/2 cups chopped nuts

1 (12-ounce) package chocolate chips

Directions:

1. Cream together sugar and butter in a bowl. Add milk.

2. Stir in almond extract, coconut, and nuts and mix well.

3. Form candy into 1-inch balls. Place on waxed paper and refrigerate at least 3 hours.

4. Melt chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With a toothpick, dip each ball in chocolate and place on waxed paper until set.

Almond Joy Fudge

Ingredients:

3 cups semi-sweet chocolate chips

1 14-oz can sweetened condensed milk

1/4 cup (4 tbsp) butter

1 cup whole almonds, coarsely chopped

1-1/3 cup shredded coconut, divided

Directions:

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a large microwave-safe bowl, combine the chocolate chips, condensed milk, and butter. Microwave in one-minute increments until melted, stirring after every minute, for a total of 2-3 minutes.

3. Stir until the candy is smooth and well-mixed. Add the almonds and 1 cup of the coconut, and stir until they are evenly distributed.

4. Pour the fudge into the prepared pan and smooth it into an even layer.

5. Sprinkle the remaining 1/3 cup coconut over the top of the fudge and press lightly to set it in the fudge.

6. Place the fudge in the refrigerator to set for at least 2 hours. Once set, cut into 1-inch squares and serve at room temperature. Store excess fudge in an airtight container in the refrigerator.

Almond Roca Milk Chocolate Fudge

Ingredients:

3/4 cup evaporated milk

1/4 cup butter

2 1/2 cups granulated sugar

1 3/4 cups (7 ounce jar) Marshmallow Creme

2 cups milk chocolate chips

1 teaspoon vanilla extract

1 cup Almond Roca Buttercrunch, crushed

Directions:

1. Combine milk, butter, sugar and Marshmallow Creme in a 3-quart saucepan. Cook over medium heat, stirring constantly