Making candy is one of my favorite activities during the holidays. Part of the fun of preparing and giving homemade gifts is the presentation. Use simple containers with bright contrasting colored ribbons, papers, napkins, and plastic wrap.
This sweet white fudge is as easy to put together as it is beautiful to serve or give.
Gumdrop Fudge
1-1/2 pounds white candy coating, coarsely chopped
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1-1/2 teaspoons Watkins Vanilla Extract
1-1/2 cups chopped gumdrops
Line a 9-inch square pan with foil; set aside. In a large saucepan, heat the candy coating, milk and salt over low heat until coating is melted. Remove from the heat; stir in vanilla and gumdrops.
Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-inch squares. Store at room temperature. Yield: about 3 pounds.
Buttermilk Pralines
Though this recipe seems rich, it relies on buttermilk, not butter, to create a mildly sweet flavor. And with a base of pecans, you’ll get plenty of monounsaturated (good) fat.
This recipe requires constant attention, so try not to get distracted. The periodic stirring prevents it from boiling over.
1 1/2 cups sugar
1/2 cup whole buttermilk
1 1/2 tablespoons light-colored corn syrup
1/2 teaspoon baking soda
Dash of salt
2/3 cup chopped pecans, toasted
1 1/2 teaspoons butter
1 tablespoon Watkins Vanilla Extract
Combine first 5 ingredients in a large saucepan. Cook over low heat until sugar dissolves, stirring constantly. Continue cooking over low heat until a candy thermometer registers 234° F (about 10 minutes); stir occasionally. Remove from heat; let stand 5 minutes.
Stir in nuts, butter, and vanilla; beat with a wooden spoon until mixture begins to lose its shine (about 6 minutes). Drop by teaspoonfuls onto wax paper. Let stand 20 minutes or until set.
Note: Store pralines in an airtight container for up to 2 weeks.
Fruit Jellies
Sweeten the holidays with homemade candy. Share edible gifts wrapped in festive boxes or bags.
5 (1/4 oz.) packets unflavored gelatin
3/4 cup strained fresh orange juice, lemon juice or raspberry puree
1/2 cup superfine sugar, plus more for serving, if desired
Line an 8-by-5-inch loaf pan with foil. Oil foil and set aside.
Pour 1 cup water into a bowl; stir in gelatin and let soften for 5 minutes.
Heat juice and 1/2 cup sugar until sugar is dissolved. Add softened gelatin and stir until melted. Pour mixture into prepared pan. Let stand at room temperature or refrigerate until firm, about 1 hour.
Unmold jelly slab onto a work surface and cut into 1-inch pieces with a large, sharp knife or mini cookie cutters. If desired, roll jellies in more sugar just before serving. Makes 3 dozen.
Mint-Chocolate Truffles
1/3 cup semisweet mint-chocolate morsels
4 ounces Neufchâtel cheese, softened
1 (16-ounce) package powdered sugar, sifted
1/4 cup Watkins Unsweetened Baking Cocoa
1/4 cup sifted powdered sugar
2 tablespoons semisweet mint-chocolate morsels
Place 1/3 cup morsels in a medium glass bowl, and microwave at HIGH 1 minute or until morsels are almost melted, stirring until smooth. Let cool.
Add the cheese to melted morsels, and beat at medium speed of a mixer until smooth. Add 1 (16-ounce) package powdered sugar to cheese mixture; beat until well-blended.
Press mixture into a 6-inch square on heavy-duty plastic wrap, and cover with additional plastic wrap. Chill at least 1 hour.
Remove top sheet of plastic wrap; cut mixture into 48 squares. Roll each square into a ball, and place on wax paper. Roll half of balls in cocoa; roll remaining balls in 1/4 cup powdered sugar.
Place 2 tablespoons morsels in a heavy-duty zip-top plastic bag, and microwave at HIGH 1 minute or until morsels are softened. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over balls rolled in cocoa. Serve at room temperature.
Note: Store truffles in a single layer in an airtight container in freezer for up to 1 month. Let stand at room temperature 1 hour before serving.
Tip
Use semi-sweet chocolate chips and add Watkins Peppermint Extract.
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