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It
is a tradition at our house to create Christmas candy recipes and make
a beautiful platter to share at parties or as gifts. We make candy
throughout the weeks of December or even a month ahead of Christmas.
I
cut fudge into individual squares and freeze it. Then take some out as
I need it and make a platter of different varieties. Here are some of
our favorite homemade candy recipes that you can make with your kids
this Holiday season. Just remember to save some for your own family
too!!
Homemade Peanut Butter Candy Cups
Filling:
1 Cup peanut butter
½ Cup powdered sugar
Have the kids prepare this part while the adult is heating the
chocolate. In small bowl, mix peanut butter and powdered sugar until
combined.
Chocolate cups:
milk chocolate chips
shortening
1 teaspoon vanilla
In small saucepan, melt 1 pkg. milk chocolate chips, vanilla and 2
Tablespoons shortening over low heat. Stir frequently. Using mini
muffin cups spread chocolate with back of spoon along bottom and along
sides of muffin cups. Cool in freezer or refrigerator. When firm, drop
peanut butter mixture over chocolate cups. Melt more milk chocolate if
necessary. Spread chocolate with spoon over peanut butter mixture and
along tops of muffin cups to seal.
Tip: milk chocolate chips gives the best flavor semi-sweet chips will
not have as good a taste.
* For this recipe, using mini muffin cups, 1 bag of chocolate chips
will
yield 45-50 mini cups and another ½-3/4 bag to cover the tops. Muffin
cup pans are not necessary you can arrange paper muffin cups inside
cake pan or cookie sheet.
Chocolate Peanut Balls
1 Cup peanut butter
1 7 oz. Jar marshmallow crème
1 ½ Cups crisp rice cereal
1 ½ Cups semisweet chocolate chips
4 teaspoons shortening
Stir together peanut butter and marshmallow creme in bowl until well
blended. Add cereal and stir until coated. Melt chocolate chips and
shortening in microwave until melted. Stir until smooth. Roll cereal
mixture into balls and dip in chocolate. Place on waxed paper and chill
until set.
Christmas
Candy Recipes for Chocolate Clusters
½ Cup semisweet chocolate chips
½ Cup raisins
½ Cup dry roasted peanuts
Line a baking sheet with waxed paper. Melt chocolate as directed on
bag. Stir in raisins and nuts. Drop by Tablespoons on waxed paper and
chill. You can also substitute raisins and peanuts for coconut.
Pecan Turtles
Miniature pretzel twists
1 package (13 oz.) Rolo chocolate candies
Pecan halves
Place pretzels onto foil lined cookie sheet. Place a Rolo candy on top
of each pretzel. Bake at 250 degrees for 4 minutes or until candies are
softened (candies will retain their shape). Immediately place a pecan
half on each candy and press down so candy fills pretzel. Cool slightly
and refrigerate until set.
Microwave Caramels
Recipe
1/2 Cup butter
1/2 Cup white corn syrup
1/2 Cup white sugar
1/2
Cup brown sugar
1/2 Cup sweetened condensed milk
In
saucepan, melt butter. Stir in corn syrup, white sugar, brown sugar and
condensed milk. Cook on medium-low stirring constantly. Using a candy
thermometer continue cooking until soft ball stage about 238 degrees.
You may need an adult's help with this step. Pour into greased 8 inch
pan. Let candy set for 20-30 minutes and then cut into bite size pieces.
Peanut
Brittle
2 Cups sugar
1 Cup water
1 Cup corn syrup
½ teaspoon salt
2 Cups peanuts
1 Tablespoon butter
1 teaspoon vanilla
½ teaspoon baking soda
Have younger kids help pour the ingredients together and the adult cook
on the stove. In saucepan, combine sugar, water, corn syrup. Cook
mixture over low heat, stirring constantly or keep lid on until sugar
dissolves. Increase heat and bring syrup to boil. Cook until
temperature reads 260 degrees on candy thermometer. Add peanuts and
salt, cook to 300 degrees or hard crack stage. Remove from heat; add
butter, vanilla and soda. Pour brittle onto buttered pan. Allow to
cool. Kids can help break brittle into pieces.
Homemade Peanut Brittle
Divinity
2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla extract
*1 to 2 drops red food coloring
In a saucepan add sugar, corn syrup and water. Cook on medium and stir
until sugar is dissolved. Turn to low and continue cooking without
stirring until a candy thermometer reads 260 degrees. (you may need an
adult's help with this step) Meanwhile in a mixing bowl add 2 egg
whites. Beat on high until stiff peaks form. Once candy thermometer
reads 260 degrees add the hot mixture to the egg whites while mixing.
Add vanilla and red food coloring. Continue to mix until thickens. Lay
out a sheet of waxed paper and drop candy by spoonfuls making mounds.
Let cool.
*You can make green divinity just by adding green food coloring instead
of red. Or leave food coloring out for pure white divinity.
Candy Cane Centerpiece
28 ounce empty and clean tin can
Thick red ribbon or Christmas ribbon
27 peppermint sticks or candy canes
If using different size can than a 28 ounce, adjust sticks accordingly.
Place a rubber band around the tin can and place candy canes or sticks
under the rubber band. When your tin can is filled up all the way
around, tie a Christmas ribbon around the can to cover up the rubber
band. Add red and white flowers in your can and you have a lovely red
and white centerpiece for your holidays.
Candy Filled Wreath
Small candies that are in a wrapper
Wire hanger
Christmas ribbon
Bend the wire wrapper to form a circle. This will be the wreath. Tie a
candy by the wrapper with ribbon onto the wire wreath. Continue to tie
candies on until completely filled. Hang up and tie a small pair of
scissors for when someone wants to sample. This also makes a great
Holiday present for a neighbor or friend.
Share your favorite Christmas
Candy Recipes
Submit your favorite kids recipe
Do you have a favorite recipe your kids love to make? Or a recipe your kids ask you to make again and again? Share it with us!
Click below to see contributions from other visitors to this page...
hugs and kisses candy pretzels
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Pumpkin Truffles
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2 1/2 Cups vanilla cookies, crushed 1 Cup toasted almonds, chopped 1/2 Cup powdered sugar 2 teaspoons cinnamon 6 oz. pkg. semi sweet chocolate chips ...
Pumpkin Fudge
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4 Cups sugar 1 Cup milk 3 Tablespoons corn syrup 1 Cup pumpkin puree 3 Tablespoons butter, cut up 1 teaspoon vanilla
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