Sweet! Holiday Delights By Julie Senger It’s that time of year when many of us have visions of sugarplums dancing in our heads, as we labor over a hot oven preparing dozens of baked concoctions for the next holiday cookie swap party. But, wait, why not mix it up and do a candy exchange instead? Check out the following options, then either trade with your friends or keep the whole batch for your next family gathering. Some recipes require a candy thermometer, wax/parchment paper, cooking spray, or plastic wrap, so be sure to read the procedure before heading to the store for supplies. Classic Christmas Divinity 2 cups granulated sugar1/3 cup water1/3 cup light corn syrup1/4 teaspoon salt2 egg whites1 teaspoon vanilla extract1/2 cup nuts of your choice, chopped Procedure • Combine sugar, water, corn syrup, and salt in a glass casserole dish. • Cover the dish with plastic wrap and microwave on high for 5 minutes. • Remove the dish from the microwave, take off the plastic wrap, and stir the mixture well.• Return the mixture to the microwave uncovered, and microwave on high for another 4-5 minutes or until it reaches 250-266 degrees Fahrenheit when a candy thermometer is inserted. • While allowing the mixture to cool for about 4 minutes, beat the egg whites with an electric mixer until stiff. • Add the sugar mixture to the egg whites, beating constantly until the combination starts to lose its gloss and begins to hold together (about 4-5 minutes).• Stir in the vanilla and nuts. • Drop tablespoon-sized amounts onto wax paper, allow to stiffen, and enjoy. White Chocolate Coated Graham Crackers With Peppermint 10 ounces white chocolate chips8 graham crackersCrushed candy canes for garnish Procedure • Microwave the white chocolate chips for 1 minute and stir thoroughly. If not completely melted, microwave in 15-second intervals until smooth. • Dip each graham cracker in the melted white chocolate and coat on both sides• Use a fork to place the coated graham cracker on a baking sheet lined with parchment paper.• Sprinkle crushed peppermint on the top of each graham cracker, allow to set, and enjoy. Sparkling White Chocolate Lemon Balls 10 ounces white chocolate chips2 tablespoons unsalted butter6 tablespoons heavy cream1 teaspoon corn syrup1 drop lemon oil/extract1/2 lemon, zested Coarse white sugar for garnish Procedure • Add the white chocolate and butter to a bowl and microwave for 30 seconds. Stir a few times, then microwave for 30 more seconds.• Combine heavy cream and corn syrup in a small saucepan over medium heat until bubbles appear around the edges. Do not bring to a full, rolling boil. • Pour the cream mixture over the melted chocolate/butter and stir to combine. • Add the lemon oil/extract and lemon zest, then stir to combine. • Place the mixture in the fridge or freezer for 1-2 hours.• Remove from the fridge and scoop out teaspoons of chocolate with a melon scooper or small spoon, then roll into balls. • Coat the balls in the coarse white sugar. Southern Pecan Pralines 1 cup brown sugar1 cup granulated sugar6 tablespoons butter1/2 cup evaporated milk1/2 teaspoon salt2 cups pecans1 teaspoon vanilla extract Procedure • Preheat the oven to 300 degrees Fahrenheit, spread pecans on a baking sheet, toast them in the oven for about 10 minutes, then allow them to cool.• Line 2 baking sheets with parchment paper and set aside.• In a saucepan, add sugar, brown sugar, salt, evaporated milk, and butter. Cook over high heat until a candy thermometer reaches 235 degrees Fahrenheit (soft ball stage).• Remove from heat then add the pecans and vanilla, stirring vigorously until the mixture becomes thick.• Quickly drop 1/4 cup amounts onto the prepared baking sheets, allow to set/crystalize, and enjoy. Peanut Butter Brownie Truffles 1 box fudge brownie mix2 cups semisweet chocolate chips1/2 cup creamy peanut butter1/8 cup peanut butter for garnish Procedure • Prepare brownies according to package instructions and allow to cool.• Use a tablespoon to scoop up a bit of brownie batter, then roll it in your hands to form an even ball. Continue this process until all the batter is in balls.• Place each ball on a cookie sheet lined with parchment paper, then freeze for 1-2 hours.• Melt the chocolate chips and peanut butter together in a saucepan over low-medium heat until smooth. • Place each frozen brownie ball into the melted chocolate and peanut butter mixture until evenly coated, remove with a fork, and place back on the parchment paper.• Once all brownie balls are coated with the chocolate/peanut butter mixture, melt the remaining peanut butter and drizzle it over the truffles with a spoon.• Place the truffles in the fridge for about 20 mins to set, then enjoy. Sugar-Dusted Cinnamon Candy 1 cup granulated sugar1/2 cup light corn syrupDash of salt1/2 teaspoon cinnamon oil3-4 drops red food coloringPowdered sugar for dusting Procedure • Bring sugar, corn syrup, and salt to a boil until it reaches 300 degrees Fahrenheit on a candy thermometer. • Remove the mixture from the heat and stir in the food coloring and cinnamon oil.• Immediately pour the mixture into a parchment-lined pie pan or 8x8-inch pan. When fully hardened, gently tap the candy to crack it. • Place the candy pieces in a ziplock bag, add a few tablespoons of powdered sugar, seal the bag, and shake it until the candy is evenly coated.
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