Holiday Homemade Candy Recipes
With visions of candy dancing through there heads.... these easy homemade candy recipes are a real hit with family and friends.
Chocolate Almond Bark
- 1/2 cup chopped almonds
- 2 cups milk chocolate chips
- 1 tablespoon shortening
Line a 9x13 inch baking pan with parchment paper. Set aside. Put chopped almonds In a skillet. Cook, stirring often over medium high heat, until golden brown. Remove from heat
In a 2 quart saucepan, melt chocolate chips and shortening medium low heat, until smooth. Stir in 1/4 cup of toasted almonds.Pour into pan and cool completely until hard, break into pieces
Almond Brittle
- 1 cup butter
- 1 1/4 cups white sugar
- 2 tablespoons light corn syrup
- 2 tablespoons water
- 1 cup blanched slivered almonds
- 2 cups milk chocolate chips
Line a jelly roll pan with foil.
In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C). Remove from heat.
Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; spread evenly in pan. Sprinkle chocolate morsels over candy brittle. Let stand about 5 minutes, or until morsels become shiny and soft. Spread chocolate evenly over candy. Cool to room temperature, and then refrigerate for 1 hour. Break into bite-size pieces.
Chocolate Covered Cherries
- 8 tablespoons melted butter
- 6 tablespoons corn syrup
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 3 pounds confectioners' sugar
- 3 (10 ounce) jars maraschino cherries, drained
- 2 cups semisweet chocolate chips
- 1/2 tablespoon shortening
In a large mixing bowl, combine butter, corn syrup, sweetened condensed milk, vanilla, and sugar. Knead dough, and form it into balls with a cherry wrapped in the middle. The balls should be approximately the size of walnuts. Place balls in the freezer to chill.
In a double boiler, melt chocolate chips and shortening together. Dip the cooled balls in the chocolate, let cool on parchment paper.
White Chocolate Coveree Pretzels
- 6 (1 ounce) squares white chocolate
- 1 (15 ounce) package mini twist pretzels
- 1/4 cup red and green candy sprinkles
Melt white chocolate in the top of a double boiler, stirring constantly
Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.
Continue the make until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.
 
 
 
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