Sunday, November 27, 2005

I want candy

Next weekend, I'll be getting together with my mother- and sister-in-law for their annual tradition of making Christmas candy. They each make two or three kinds and then share. They've invited me to join them in the kitchen, and now I'm looking for successful, festive recipes! Here's what they're planning on making: truffles, toffee, peanut brittle, and I forget what else. Anyone have other favorite candy recipes?


Blogger lis said...

I would recommend my peanut butter candy recipe, but it's along the same lines as your white chocolate chow mein noodles.

I do have a great recipe for easy chocolate truffles (from Martha Stewart):

In a small saucepan, whisk together 1/2 cup + 2 T. of heavy cream and 1/8 tsp. ground cardamom. Add 5 1" strips of orange peel (pith removed). Bring just to a boil. Remove from heat and let stand 15 minutes. Finely chop 8 oz. of semisweet or bittersweet chocolate and place in a heat-proof bowl. Return cream mixture to a boil, then pour through sieve set over chocolate. Stir chocolate until melted and smooth. Spread chocolate on an onlined baking pan. Chill in freezer for 15-20 minutes (until hardened, but malleable). With a spoon, shape 1 inch balls. Transfer to a parchment lined pan and chill in fridge for 10 minutes. Roll truffles in coating: powdered sugar, sifted cocoa, finely chopped nuts--whatever you like. I think they taste best with either cocoa powder or pistachios. After coating them, chill.

8:20 AM  
Blogger Sarah said...

From Lori in Japan, via email, who was having posting problems:

Sorry, I lean more towards the cookie side of sweets, so I don't have too much to offer, but Steve and I discussed possibilities and here is an idea.

It isn't really in recipe form: chocolate- covered spiced nuts. Mix a combination of spices you think will go best together (ex. a pinch of cayenne, cinnamon, nutmeg, cloves). Mix the spices in a small amount of oil (just enough to coat the nuts). Coat the nuts in the mixture. Toast in the oven at 400F until they start to turn color. Then dip the nuts in melted chocolate of your choice. Spoon clusters of the chocolate-dipped nuts into small paper cups and refridgerate until hardened.

9:37 PM  
Blogger Sarah said...

So I opted for Peppermint Creams, a recipe from my friend Polly from Bristol, England, and "haystacks" made of chow mein noodles mixed into melted white chocolate bark. (I did a few with peanuts as well.) After finals are over, I'll post pictures of the decadent treats we all came up with, along with some highly amusing photos of my sister-in-law covered in chocolate!

9:40 PM  

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