Candy

Chocolate Swirl Peppermint Fudge

By in Candy, Chocolate, Christmas, GF Sweets, Sweets 3 Comments Tags: , , , , , ,

peppermint fudge

Me and the kidlets have been spending lot’s of time in the kitchen this week making sweets for goody baskets and Christmas celebrations. All the gifts have been bought, many of them are wrapped and tucked under the tree. All that’s left is the fun stuff – cooking and baking! I tried not to take on too much this year because I tend to go overboard with my expectations of what I can get done. I think I finally found the right balance, but we’ll see… ;)

I think this would be a great addition to your cookie platters and gift baskets. It’s easy, quick and tastes divine. Yes, it uses a ton of chocolate, but it makes a lot, and one of these little babies is enough to satisfy your sweet tooth. They are just as fudge should be – rich, fudgy and indulgent. And, the peppermint makes them a great little after dinner mint/sweet.

Chocolate Swirl Peppermint Fudge

Make sure to use baking chocolate/chips not regular chocolate chips, the regular ones don’t melt as easily as baking chocolate.

  • 22 oz. white baking chocolate, chopped (or baking chips)
  • 1 (14 oz.) can sweetened condensed milk
  • 1 teaspoon pure peppermint extract
  • 3/4 cup dark (or bittersweet) chocolate baking chips

Place white chocolate and milk in a large saucepan set over low heat. Cook, stirring often, until melted and smooth. Stir in peppermint extract. Pour half of the white chocolate mixture into an 8×8 inch pan that’s been lined with foil and lightly greased. Sprinkle over 1/2 cup dark chocolate baking chips. Pour remaining white chocolate over top and sprinkle with remaining chocolate chips. Wait a minute or two, until the chips have softened (if they have trouble softening stick the pan in a slightly warm oven). Swirl the mixtures together with a knife until you have a marbled pattern. Refrigerate for 2 hours. Slice into 1 inch squares, to serve. Store in an airtight container in the fridge for up to two weeks. (Or store, covered, at room temperature for up to 2 days.)

Makes approximately: 64 servings

Adapted from Better Homes and Gardens.

Christmas Tree Hunting + Classic Vanilla Marshmallows

By in Candy, Christmas, GF Sweets No Comments Tags: , , , , , ,

christmas tree hunting

Last weekend we braved the snow and the cold and headed out west to find a Christmas tree with my family. I haven’t gone tree hunting in many, many years, so I was really looking forward to it. And, it did not disappoint. It was so much fun, despite the cold. And, after we all found our perfect tree, we made a fire, sharpened some twigs and roasted some homemade marshmallows to make s’mores. It was a wonderful way to kick off the Christmas season.

One day I want to get a tree like this. I think it would be adorably hilarious. It just looks so whimsical. :) But, since this was the first time we’d gotten a tree as a family we needed to find the classic “perfect” tree. So the boys went on a search and when they found it, Max helped his Daddy cut it down.

I didn’t get any pics of the s’mores fun because I was too busy roasting marshmallows and making sure my baby girl didn’t make a dash for the fire. But they were delicious and I love how the homemade marshmallows caramalize over the fire – so much better than store-bought I tell you!

When we got home, we turned on the christmas tunes, poured some eggnog and decorated the tree. Now all that’s left is to bake some gingerbread cookies to hang on the tree. It’s officially Christmas at my house!

I just had to share this marshmallow recipe with you. It is a crowd pleaser. I made both chocolate and vanilla marshmallows, and these vanilla marshmallows won, hands down. They are great for roasting, melting on top of hot chocolate (I like to cut up any scraps and turn them into mini marshmallows!), given as gifts, or used in your favourite Christmas recipe that calls for marshmallows.

They are also pretty much foolproof. My candy thermometer crapped out on me while I was making these marshmallows so I ended up cooking the sugar syrup far past the soft ball stage, and they still turned out fabulously soft and chewy. Although, there were strands of hard sugar stuck on the whisk, and the occasional sugary crunch in a marshmallow. Oops! But, that is to say, don’t be intimidated by making marshmallows, it’s easy peasy and not nearly so stressful as you might think. And if you don’t have a candy thermometer, not to worry, I’ve got instructions for that too.

I’d love to know, how are you kicking of this holiday season?

Classic Vanilla Marshmallows

  • 4 envelopes unflavoured gelatin
  • 3 cups sugar
  • 1 1/4 cups light corn syrup
  • 1/4 teaspoon salt
  • 1 1/2 cups cold water, divided
  • 1 tablespoon pure vanilla extract
  • icing (confectioners) sugar

Lightly grease a 9×13 baking dish, line with parchment, and grease again; set aside.

Place sugar, corn syrup, salt, and 3/4 cup water in a medium-sized saucepan. Bring to a boil, stirring to dissolve sugar. Cook, without stirring, until mixture registers 240ºF on a candy thermometer (the soft-ball stage*).

Meanwhile, put remaining 3/4 cup water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.

Using whisk attachment, gradually beat hot syrup into gelatin mixture, on low-speed. Slowly raise the speed to high. Continue beating until mixture is very stiff (about 12 minutes). Beat in vanilla. Using a greased spatula, scrape mixture into prepared baking dish, smoothing the top. Let sit, uncovered, until firm (about 3 hours).

Spread some icing sugar onto a work surface. Unmold the marshmallow onto the sugar; remove parchment. Lightly brush a sharp knife with oil or more icing sugar. Cut marshmallow into 2-inch squares (or use a cookie cutter to make desired shapes). Roll each marshmallow in additional icing sugar, to coat, shaking off excess. Store marshmallows in an airtight container. Freeze for longer storage

*If you don’t have a candy thermometer you can test the sugar syrup for the soft-ball stage. To do this, drop a small amount of syrup into a bowl of cold water, it should form into a ball, when you remove the ball from the water it should flatten out naturally in your hand. This is when you know it’s done and should remove the sugar syrup from the heat.

Makes approximately: 24

Adapted from Martha Stewart.

Cinnamon-Honey Marshmallows

By in Candy, Fall, Sweets 14 Comments Tags: , , , , ,

Cinnamon Honey Marshmallows

Ever since my kids and I were sick, I’ve been avoiding processed sugar like the plague, because of it’s annoying habit of lowering immunities. I always like making things processed-sugar-free when I can anyways, because it’s just plain healthier all around.

Last week was bitter cold and snowy. We are in full fledge winter over here. And, the only way I can get on board with that is by making it extra cozy in the house. So after the kids come inside from playing in the snow, I can’t help but make some warm beverages to warm up their sweet frosty little cheeks.

Because of all this hot beverage drinking, I got a major hankering to make some homemade marshmallows. But on my quest to keep things healthy I wanted to avoid sugar and corn syrup. And that’s why these marshmallows are made 100% with honey. The sweetener you’re even recommended to have when you’re sick!

I’ve seen several versions of this recipe and many of them complained that, while delicious, they didn’t really hold up to roasting – that they turned to liquid as soon as any heat hit them. The major difference between those recipes and this? It had double the amount of honey and no complaints of turning into liquid. So, I decided to give it a go and was rewarded with a marshmallow that compares to all those sugar-filled marshmallows but with a wonderful honey flavour. It roasts beautifully, and while it does soften quicker than store-bought marshmallows, it doesn’t liquify and the taste is far superior.

To keep them from being sticky, and instead of coating them in the typical icing sugar, I decided to coat them in cinnamon. Since they’d be destined for our mugs I knew the cinnamon would add a comforting warmth. The cinnamon is quite strong when you eat the marshmallows straight up, but I actually really like it. And, melting on top of a latte or hot chocolate, they’re divine. They would also make delicious fall flavoured s’mores. And, I’m definitely planning that for my next batch, because there will be many more batches to come.

Cinnamon-Honey Marshmallows

For a lighter honey flavour use a mild honey, such as clover.

  • 1/4 cup water
  • 1.5 tablespoons unflavoured gelatin
  • 1 cup honey
  • 1/8 teaspoon salt
  • 1/2 tablespoon vanilla extract
  • ground cinnamon, for dusting

Place water in a mixer bowl, sprinkle gelatin over. Allow to sit until softened, about 5 minutes.

Meanwhile, place honey and salt in a small saucepan. Bring to a simmer and let cook until the syrup registers 240ºF on a candy thermometer (the soft-ball stage*). Turn the mixer onto medium-speed and slowly drizzle honey over the gelatin mixture, scraping down sides of the bowl occasionally to make sure it is mixing evenly. Once it’s evenly mixed together add vanilla, turn the mixer to high-speed and let it beat for 10 minutes, until mixture is light and fluffy and has doubled in volume. Meanwhile, prepare an 8×8 inch square pan – grease it lightly, top with parchment paper and grease again. Spread marshmallow mixture into prepared pan. Let sit, uncovered, at room temperature overnight (or at least 4 hours, until dry).

Once ready, dust work surface with cinnamon and flip pan over to release the marshmallows. Peel off parchment paper. Grease a knife or cookie cutter and cut into desired shapes. Coat lightly in cinnamon, brushing off excess. Now they’re ready to be put into your favourite hot beverage, roasted over a fire or eaten straight up!

*If you don’t have a candy thermometer you can test the honey for the soft-ball stage. To do this, drop a small amount of honey into a bowl of cold water, it should form into a ball, when you remove the ball from the water it should flatten out naturally in your hand. This is when you know it’s done and should remove the honey from the heat.

Adapted from Deliciously Organic.

Hazelnut Truffles

By in Candy, Christmas, Sweets 5 Comments Tags: , ,

Hazelnut Truffles

Truffles are one of my favourite things to make at Christmas time. They”re so adaptable and easy to make. Chocolate and hazelnut is a long time favourite pairing and I think it goes without saying that these are highly addictive. I had them stored away in the freezer and was finding myself sneaking one after every meal. I ended up having to stop eating them altogether just so I could find some restraint.

These truffles are probably the easiest ones to form that I”ve ever come across. Usually by the end my hands are covered in a fairly thick layer of chocolate (not a bad problem to have) but, because of the butter, these truffles are almost non-stick and are easily formed around a hidden surprise – a whole hazelnut.

I seem to always have trouble stirring icing sugar into hot mixtures. It”s seems no matter how hard I try or how much I sift, there are always little lumps. It was the same with these but, thanks to the nuts, it goes unnoticed. :)

Tip: If the truffle mixture starts to separate, whisk in a teaspoon of water at a time until the mixture comes together in an emulsion. I found the butter wanted to sit on top but, after doing this, it stayed together perfectly as it cooled.

Hazelnut Truffles

  • 3/4 cup icing (confectioners) sugar

  • 2 tablespoons cocoa powder

  • 6 oz milk chocolate

  • 6 tablespoons butter

  • 1/4 cup heavy (whipping) cream

  • whole hazelnuts

  • 1 cup ground hazelnuts, toasted

Sift together icing sugar and cocoa powder; set aside.

Melt chocolate and butter in a small saucepan set over low heat. Stir in cream and cocoa mixture. Cook and stir over medium-low heat until thick and smooth. Poor into an 8 inch baking dish (glass is best); cover and refrigerate overnight (or for 8 hours).

Scoop out 1 inch balls; place a whole hazelnut in the centre, forming the chocolate around it; roll into a ball and coat in ground hazelnuts. Repeat until all of the chocolate mixture is used up.

Store covered in the fridge or freezer.

Makes approximately: 24 truffles

Adapted from Taste of Home.

Peanut Butter Popcorn Crunch

By in Candy, Christmas, Kids, Snacks, Sweets 8 Comments Tags: , , , ,

Christmas is almost here. Ahh! I can”t believe it. Why does it seem to sneak up so fast? I”ve been putting off my Christmas “chores” thinking I”ve got tons of time and am just now realizing that I have to get it all done in less then a week. Overload! My procrastination has gotten the better of me.

When we were little it took forever for Christmas to come and now it feels like you just start getting into the holiday spirit and it”s over already. I guess the saying”s true, “time flies when you”re having fun”. Or when you”re stressed out. But, hopefully it”s because you”re having fun. :) I”m trying to put it at the forefront of my mind to enjoy the holiday and not worry about everything being perfect. Simple recipes like this one definitely help.

Peanut butter. Popcorn. Chocolate cover peanuts. Pretzels. All four drool worthy on there own, but when combined they make one deliciously fast and easy snack or last minute food gift. I like to think that this is a little healthier then caramel popcorn since it has some protein in the peanuts and peanut butter. That always makes things healthier right? ;)

All the aspects are here for a perfectly balanced and addicting snack. Sweet and salty, crunchy and contains chocolate. Perfect for curling up on the couch in your pj”s and munching away while you watch your favourite holiday flick. Hmm… I think I”m going to go take my own advice right now.

One Year Ago: Christmas with honey & jam

Peanut Butter Popcorn Crunch

  • 8 cups popped popcorn

  • 2 cups pretzels

  • 1/2 cup sugar

  • 1/4 cup liquid honey

  • 1/4 cup corn syrup

  • 1/2 cup peanut butter

  • 1/2 teaspoon vanilla

  • 1 cup chocolate covered peanuts

  1. Mix together popcorn and pretzels.

  2. Place sugar, honey and syrup in a small saucepan. Bring to a boil. Lower heat and simmer for 2 minutes, stirring constantly. Remove from heat. Stir in peanut butter and vanilla until melted.

  3. Pour hot peanut butter mixture over popcorn and pretzels. Toss until evenly coated. Allow to cool before adding chocolate covered peanuts.

Makes approximately: 10 cups

* Avoid the urge to boil the sugar mixture for longer then 2 minutes. This will make the coating set up too hard.

* If you won”t be eating this right away, lay it out on baking sheets to dry. This way it won”t clump together in one solid mass.

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Chocolate Dipped Coconut-Almond Candies

By in Candy, Chocolate, Recipes, Sweets 3 Comments Tags: , , , , ,

I don”t know about you but I”ve been having a heck of a time deciding what to make for Christmas sweets. There are just too many options that I want to try and it seems nearly impossible to single out one item to make. I can spend all day looking at recipes but then nothing gets made because I”m too busy looking at all the things I could make.

When I was trying to narrow things down these Chocolate Dipped Coconut-Almond Candies quickly jumped to the top of my list. I”m destined to love anything with coconut and James feels the same way about chocolate and almonds. Plus, they looked so easy to make that I knew I could get them done without too much effort. With less then two months left until this baby is born I like to spend as little effort as possible so I can have the energy for some one on one time with Max. We have to take advantage of it while we can!

I had to put most of these in the freezer so that there would actually be some to put out on Christmas Eve. Both James and I find ourselves craving them throughout the day and I”m afraid we would gobble them all up if left in the fridge.

Now I just have to decide what to make next. What”s on your list?

One Year Ago: Christmas with Let Her Bake Cake

Chocolate Dipped Coconut-Almond Candies

adapted from Taste of Home

  • 1 3/4 cups icing sugar

  • 1 3/4 cups flaked coconut

  • 1 cup chopped almonds

  • 1/2 cup sweetened condensed milk

  • 2 cups semi-sweet chocolate chips

  • 2 tablespoons butter

  • sliced almonds for decorating

  1. Mix together, sugar, coconut, almonds and milk until evenly combined. Roll into 1 inch balls and place on a parchment paper lined baking sheet. If needed refrigerate 20 minutes until firm.

  2. Melt chocolate and butter together, stirring until smooth.

  3. Using a toothpick or skewer dip coconut balls into chocolate and allow excess to drip off. Place back onto parchment lined baking sheet. Remove skewer and top with a slivered almond.

  4. Refrigerate until firm. Store in the fridge or freezer.

Makes: 2 1/2 – 3 dozen

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