395
3. Place chocolate mixture IN refrigerator FOR at least two hours or until hardened.
8538
3. Separate THE mixture IN half into two bowls. Stir THE red food coloring into one OF them. Let THE candy cool until cool enough TO handle.
6763
6. Twist a red AND white piece together AND form into a candy cane. Place on cookie sheet AND let cool until hard. Continue with remaining candy.
9433 Directions:
1423
indicates temperature AND stage (soft ball, hard ball, etc.)
has numbers AND letters? large enough FOR you TO accurately read it.
can withstand temperatures OF at least 400 degrees F.
has a clip on its side SO you can secure it TO THE pot.
8111 1/2 cup heavy whipping cream
8045
4. When chocolate is hard, roll teaspoonfuls OF THE mixture into balls AND arrange on a waxed-paper-covered baking sheet. Let chill again FOR another two TO three hours.
5588
Makes 3 dozen
5614 Ingredients:
848
1/4 teaspoon salt
2491
4 cups granulated sugar
4907
Candy can sometimes BE tricky TO make because, FOR many candies, success depends SO much on getting THE candy mixture TO THE perfect temperature. FOR foolproof candy, a candy thermometer is a must.
314
A word OF warning when you are making any candy: BE extremely careful. THE sugar mixture can get as hot as 400 or 500 degrees F. This is not a kitchen activity FOR young children, but they can help
with THE eating when it¡®s done.
4093 Directions:
101 Ingredients:
4734 Directions:
8177
1/2 teaspoon cream OF tartar
502
1-1/4 teaspoons peppermint extract
8218
Makes 12 large candy canes
7724
Cocoa powder
6549
Make candy with care
75
2 cups unsalted butter
9499 Ingredients:
3879 Christmas is THE perfect time TO share your homemade treats with family AND friends. Instead OF buying Christmas candy this year, make your own. Package it up IN ribbon-tied plastic bags or pretty Christmas tins, AND treats from your kitchen will become welcome holiday gifts. Here are a three homemade Christmas candy recipes that will make your holidays sweet.
THE importance of? a candy thermometer
742 Note: You can substitute vanilla, almond, mint, orange or any other flavored extract FOR THE amaretto.
2811
5. Cut white AND red candy into same-sized pieces. Pull each piece OF candy until it looks glossy, then roll it into a thin strip.
3946
1. Combine sugar, corn syrup, water AND cream OF tartar IN a large pot over medium-high heat.
3198
1. Heat butter, sugar AND salt IN a medium pot, stirring until butter is melted. Let mixture come TO a boil AND cook it until it reaches 285 degrees F on a candy thermometer.
5441
2 teaspoons red food coloring
8711
Finely chopped almonds
8899
3. Meanwhile, melt chocolate chips using a double boiler until smooth AND silky. Spoon chocolate over toffee AND spread TO cover all OF THE candy. Sprinkle nuts over chocolate AND press down. Let
toffee harden FOR at least six hours, then break into pieces.
3025
Makes 2 dozen pieces
3305
Chocolate Amaretto Truffles
5120
1 cup water
9672
1 teaspoon amaretto
6015
THE best candy thermometer
1677
Homemade Christmas candy recipes
Homemade Candy Canes
4693
2 cups granulated sugar
955
2. Pour candy onto a medium baking sheet AND spread out. Let candy harden.
2170
2. Cook until thermometer reads 265 degrees F (hard ball stage). Take pot off OF heat AND stir IN peppermint extract.
5868
8 ounces semi-sweet chocolate, chopped
7430
5. Roll truffles IN cocoa powder or finely crushed nuts, AND chill again until hardened.
5400
1 cup light corn syrup
1489
1 cup chopped walnuts
568
2. Put chocolate pieces IN a bowl AND pour IN hot cream. Stir until chocolate melts AND becomes smooth.
675
Walnut Toffee
355
1. Bring whipping cream TO a simmer IN a medium pot. When cream is simmering, stir IN amaretto.
1316
Choose a candy thermometer that:
8431
4. While candy is cooling, butter a cookie sheet as well as your hands.
7083
2 cups semisweet chocolate chips
8472
If you make a lot OF candy AND know THE temperatures OF THE cooking stages, you might opt FOR an infrared thermometer that you simply point at THE mixture TO get THE precise temperature.
4306
