Cranberry White Bark

Sometimes the simplest is the tastiest and this is exactly what you get with this easy to prepare 4-ingredient white chocolate bark.

Makes 1 pound | Prep. time 10 min. | Cooking time 10 min. | Chill time 2 hours

 Ingredients

• ½ cup mixed nuts, chopped
• 2 cups white chocolate chips
• ½ cup dried cranberries
• 5 ounces chopped white candy coating

Directions

1. In a microwave bowl, melt the white chocolate chips and the white candy coating in increments of 30 seconds, stir each time, until it is smooth.
2. Blend in half of the cranberries and ¾ cup of the nuts into the chocolate mixture. Spread it onto a sheet of waxed paper placed on a baking sheet.
3. . Sprinkle with the rest of the pistachios and the cranberries. Chill until it becomes firm and break into pieces, about 2 hours.

 

White Chocolate Pecan Caramel Fudge

Oh, yes. It’s got white chocolate, pecans, caramel – and you can make it in the microwave in LESS THAN TEN MINUTES. Be still, my heart. Because the sauce on top does not harden completely, this gift is best served in a decorative tin on a sheet of parchment, and kept refrigerated.

Serves 25 | Prep. time 10 min. | Cooking time 5 min.

Ingredients

• 2 ¼ cups white chocolate chips
• ¾ cup butterscotch chocolate chips
• 1 (14-ounce) can sweetened condensed milk
• ¼ cup butter
• ½ teaspoon vanilla extract
• 1 cup chopped pecans
• ½ cup room temperature caramel sauce

Directions

1. Line an 8×8 pan with parchment or foil and lightly coat it with cooking spray.
2. Combine the chips, sweetened condensed milk, and butter in a large, microwave-safe bowl.
3. Microwave for 90 seconds and then stir. Cook for 15 more seconds and stir again. Repeat until the chocolate is mostly (but not completely) melted and mixed in.
4. Add the vanilla and pecans, and stir to combine.
5. Spread the mixture in the prepared pan and pour the caramel on top. Swirl it into the surface of the fudge with a knife.
6. Chill until set.

Note: you can use all white chocolate chips or a mix of white and butterscotch chips for an added caramel flavor.

 

Homemade Candy Cane

 Have you ever thought of doing your own homemade candy cane? It’s more work than just picking some up at the store for sure, but it’s a lot more fun for the whole family! The first ones I made were far from perfect, but as you practice, it becomes so easy. You can flavor them any way you want. I like peppermint, but the kids love the cherry-flavored one, so I do a batch of both!

Yields 16 two-inch squares | Preparation time: 50 minutes | Cooking time: 10 minutes

Ingredients

• 3 cup white sugar
• ¾ cup light corn syrup
• ½ cup water
• ¼ teaspoons cream of tartar
• 1 teaspoon peppermint extract, divided
• ¾ teaspoon red vegetable food coloring
• Vegetable oil for greasing

Directions

1. In a medium saucepan, over medium-low heat, mix the sugar, corn syrup, cream of tartar, and water. Stir a few times until the sugar has dissolved.
2. Equally divide the sugar mixture between two saucepans. Add ½ teaspoon of peppermint extract to each saucepan. Stir in the red food coloring in one of the saucepans. Mix well before bringing each to a boil on medium-high heat. After it is boiling, let simmer until it reaches 280ºF on a candy thermometer. Do not stir while it is boiling and simmering. Remove from heat. You should have a thickening liquid candy in both saucepans.
3. Grease generously two distinct working surfaces made out of preferably marble or granite with vegetable oil. Enamel also will work fine. The coldness of the surface will cool down the liquid candy quickly.
4. Once ready, pour the mixture on the working surface. Wait a few minutes until it is cooled down enough to handle with your hands. It is a good idea to oil your hands with some vegetable oil before starting to stretch each candy mixture into long red and white ropes of about the same size.
5. Twist both ropes to form your candy canes and cut the length you desire. Bend one of the ends quickly to form the candy cane’s handle. Let the canes rest on the oiled surface until they get hard.
6. Place in an airtight container, or wrap your candy canes individually.

 

 

Pecan Logs

If you’d like to combine a sweet nougat-like center with the pecan/caramel combination everyone loves, try this recipe. The sliced candy looks very impressive wrapped in a little waxed paper.

Serves 42 | Prep. time 20 min. | Cooking time 15 min.

Ingredients

• 3 ¾ cups icing sugar
• ½ cup non-fat dry milk powder
• ½ cup butter, softened
• ½ cup granulated sugar
• ½ cup light corn syrup
• 1 teaspoon vanilla extract
• 1 (14-ounce) package caramels, unwrapped
• 1 tablespoon milk
• 2 cups chopped pecans

Directions

1. Butter an 8×8 baking pan and set it aside.
2. Combine the icing sugar with the milk powder and set it aside.
3. In a medium saucepan, melt the butter. Add the sugar and corn syrup; cook and stir until it comes to a boil.
4. Stir in the icing sugar mixture a bit at a time.
5. Remove the pot from the heat and add the vanilla. Stir until it thickens a bit, and then spread it in the prepared pan. Cool until it sets.
6. Remove the candy from the pan and cut it into 4 strips, and then cut each strip in half. Shape each piece into a log, wrap, and chill until firm.
7. Melt the caramels with the milk in a heatproof bowl in the microwave and stir until smooth.
8. Pour the chopped pecans into a wide, shallow dish.
9. Dip the candy logs into the melted caramel and roll them in the pecans. Wrap the logs in waxed paper and chill, and then slice the candies with a sharp serrated knife.

 

English Butter Toffee

This is a perfect recipe for gift-giving because it makes such a large batch. You can customize it by adding your favorite nuts; almonds, pecans, walnuts, Brazil nuts, and pistachios are all delicious. You can also alternate between milk, dark, and white chocolate on top!

Serves 30 | Prep. time 5 min. | Cooking time 15 min.

Ingredients

• 2 cups butter
• 2 cups granulated sugar
• ¼ teaspoon salt
• 2 cups semi-sweet chocolate chips
• 1 cup finely chopped nuts
• ½ teaspoon sea salt, for sprinkling

Directions

1. Cover a baking sheet with foil and coat the foil with cooking spray.
2. In a heavy-bottomed saucepan, melt the butter and stir in the sugar and salt. Bring the mixture to a boil and cook until it reaches 285°F, stirring occasionally.
3. Pour the toffee onto the prepared baking pan and spread it out.
4. Sprinkle chocolate chips on top and let them sit for a minute or two to soften. Spread the melted chocolate with a spatula, and sprinkle the nuts and salt on top.
5. Refrigerate until set, and then break into serving pieces.

 

All recipes are from Louise Davidson’s book Celebrate Christmas 75 Sweet Treats Recipes for the Holidays. Get the book here or click on the cover.

 

 

To download or print the recipes, click here.