Christmas Candy Recipies

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Daiquiri Balls Recipe

• 1 (6-ounce) package semisweet chocolate bits
• 1/2 C. sour cream
• 1/2 lb. vanilla wafers
• 1 C. confectioners' sugar, plus more for rolling
• 1/4 t. salt
• 3 T. cocoa
• 1 T. each lemon and orange zest, grated
• 2 1/2 T. lemon juice
• 1 1/2 T. white corn syrup
• 1/4 C. rum
• 1 C. pecans, finely chopped

Melt chocolate over hot water. Cool. Add sour cream; mix and refrigerate overnight. Form into 54 balls, using 1/2 teaspoon mixture for each. Crush wafers, and add 1 cup confectioners' sugar, salt, cocoa, and fruit zests. Blend in lemon juice, syrup, rum, and pecans. Form balls the size of walnuts around the chocolate centers. Roll in confectioners' sugar. Store in airtight containers. Freeze. Makes 54 balls.

Mahogany Butter Crunch Toffee Recipe

• 2 C. sliced almonds
• 1 1/4 C. (firmly packed) light brown sugar
• 2 T. water
• 1/2 C. butter
• 1 t. vanilla extract
• 1/4 t. baking soda
• 2 3-oz.bars bittersweet or semisweet chocolate, broken into squares or coarsely chopped

1. Preheat oven to 350° F.
2. Place almonds on a cookie sheet and bake them, stirring occasionally, for 10 to 12 minutes or until golden. Cool completely.
3. In a food processor with the metal blade, pulse almonds until they are very finely chopped but not powdery. You could also chop them by hand.
4. Sprinkle half the nuts over a 7- by 11-inch area of a greased cookie sheet. Place it near the stove. Also have the vanilla and baking soda near the stove.
5. In a heavy, medium-size saucepan, combine brown sugar, water and butter and bring to a boil, stirring constantly. Stir often to prevent burning until mixture reaches 285° F. Immediately remove saucepan from heat because the temperature will continue to rise to 290° F. and add vanilla extract and baking soda. Pour toffee mixture evenly over nuts on the cookie sheet.
6. Immediately scatter chocolate over the hot toffee. Press pieces lightly with your fingers so they start melting. After about 5 minutes, the chocolate will be soft enough to spread with a metal spatula in an even layer over the surface of the toffee. Cover the chocolate with remaining chopped almonds. Cool completely and break into irregular pieces. Store in an airtight container at room temperature. Keeps about 1 month.

White Walnut Orange Fudge Recipe

• 1 package (8 squares) semi-sweet baking chocolate squares
• 1 (14-ounce) can sweetened condensed milk, divided (not evaporated milk)
• 1 t. vanilla
• 1/2 C. chopped nuts
• 1 package (6 squares) white baking chocolate squares (Baker's premium)
• 1 t. freshly grated orange peel

1. Microwave semi-sweet chocolate and 3/4 cup of the canned milk in a medium microwavable bowl on high 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. (Remember that microwaved chocolate holds its shape, even though melted.)
2. Stir in vanilla and nuts. Spread in a foil-lined 8-inch square pan.
3. Microwave white chocolate in remaining canned milk in a medium microwavable bowl on high 1 1/2 minutes or until white chocolate is almost melted, stirring halfway through heating time. Stir until white chocolate is completely melted.
4. Stir in orange peel. Spread evenly over semi-sweet chocolate layer. Refrigerate until firm, 1 1/2 hours. Cut into squares.

Chocolate Pecan Caramels Recipe

• 1 T. plus 1 C. butter (no substitutes), softened, divided
• 1-1/2 C. coarsely chopped pecans, toasted
• 1 C. (6 ounces) semisweet chocolate chips
• 2 C. packed brown sugar
• 1 C. light corn syrup
• 1/4 C. water
• 1 can (14 ounces) sweetened condensed milk
• 2 t. vanilla extract

1. Line a 13 x 9 x 2-inch baking pan with foil. Butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside.
2. In a heavy saucepan over medium heat, melt remaining butter. Ad brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in the milk. Cook, stirring constantly, until a candy thermometer reads 248 degrees (firm-ball-stage). Pour mixture into prepared pan (do not scrape saucepan).
3. When completely cool, cut into squares. Makes about 2-1/2 pounds (about 6-3/4 dozen).

Note: It's a very good idea to test your candy thermometer's accuracy before starting this recipe. Bring water to a boil and put the thermometer in it; it should read 212° f. Adjust your recipe temperature up or down based on the result of your test.

Have fun baking cookies with one of our delicious Christmas Candy Recipies.