25 Days of Christmas | Day 20
Here are some yummy
candies you can make at home with the family are perfect to give out as party
favors or special holiday gifts (there are perfect for all of the holiday
parties you have on your social calendar).
These also make fun stocking stuffers for the little ones!
Let me warn you they are
delish, so you may want to keep quality control tasting to a minimum to avoid gaining
unwanted pounds during the holiday season.
Oreo Truffles
Ingredients
8 ounce package chocolate sandwich
cookies with white filling, finely crushed
8 ounce package cream cheese,
softened
1 pound white baking chocolate,
melted
Directions
In large bowl combine crushed
cookies and cream cheese. Beat with mixer on low speed until well blended. Form
1-inch balls by hand. Dip balls in white chocolate; place on baking sheet
covered with waxed paper. Refrigerate 1 hour or until firm. To store, cover and
refrigerate. Makes 50 truffles.
Eggnog Marshmallows
Nonstick cooking spray
2 envelopes unflavored gelatin (4-1/4 tsp.)
3/4 cup cold
water
2 cups granulated sugar
2/3 cup light-colored
corn syrup
1/3 cup refrigerated
egg white product or 2 pasteurized egg whites*
1/4 teaspoon salt
1 teaspoon rum extract
1/4 teaspoon ground
nutmeg
Nonstick cooking spray
2/3 cup powdered
sugar
3 tablespoons cornstarch
4 ounces white baking chocolate with
cocoa butter or vanilla-flavored candy coating, chopped
White nonpareils
Directions
1.
Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray. Line pan
with plastic wrap or line bottom of pan with waxed paper or parchment paper.
Coat the plastic or paper with nonstick cooking spray; set pan aside.
2.
In a large metal or heatproof bowl sprinkle gelatin over 1/2 cup of the cold
water; set aside.
3.
In a 2-quart heavy saucepan stir together remaining 1/4 cup water, 1-3/4 cups
of the sugar, and the corn syrup until combined. Bring to boiling over
medium-high heat. Clip a candy thermometer to the side of the saucepan (see
Candy Thermometer, below). Cook, without stirring, over medium-high heat until
thermometer registers 260 degrees F, (hard-ball stage) 12 to 15 minutes total.
Remove from heat; pour over gelatin mixture in bowl and stir well to combine
(mixture will foam up).
4.
Meanwhile, in a clean large mixing bowl beat the egg whites and salt with an
electric mixer on high speed until foamy. Gradually add remaining 1/4 cup
sugar, 1 tablespoon at a time, until stiff peaks form (tips stand straight), 3
to 4 minutes. Beat in rum extract and nutmeg until combined. With the mixer
running on high speed, gradually add gelatin mixture to egg white mixture,
beating about 7 minutes or until thick (like the consistency of thick, pourable
cake batter). Quickly pour marshmallow mixture into prepared pan, spreading to
edges of pan. Lightly coat another piece of plastic wrap with nonstick cooking
spray; place, coated side down, over marshmallow mixture. Let stand at room
temperature for 1 to 2 hours until firm.
5.
Remove plastic wrap from top of marshmallows. In a small bowl combine powdered
sugar and cornstarch; sprinkle about a quarter of the mixture evenly onto a
large cutting board. Loosen sides of marshmallows, if necessary, and carefully
invert onto the cutting board. Remove plastic wrap or paper. Sprinkle top with
some of the remaining powdered sugar mixture. Using a knife that has been
dipped in warm water, cut square into 20 marshmallows. Place squares, a few at
a time, in a large resealable plastic bag. Add remaining powdered sugar mixture;
seal bag and toss to coat all sides of marshmallows with powdered sugar
mixture.
6.
In a small saucepan, cook and stir white chocolate just until melted. Let stand
5 to 10 minutes or until cooled but not set. Spread in a thin, even layer over
the top of the marshmallows. Top with nonpareils. Store marshmallows between
sheets of waxed paper or parchment paper in an airtight container in the
refrigerator for up to 1 week. Or freeze for up to 1 month. Bring to room
temperature 30 minutes before serving. Makes 20 large marshmallows.
Sandwich Cookie Pops
1 1/4 cups all-purpose
flour
1 teaspoon cream of tartar
1/2 teaspoon baking
soda
1/2 teaspoon salt
1/2 cup butter,
softened
3/4 cup sugar
1 tablespoon Chambord or milk
1 teaspoon vanilla
1 Raspberry Buttercream, see below
1 1/2 pounds white
chocolate or white candy coating, chopped
Red non pareils
Directions
1.
In a medium bowl whisk together flour, cream of tartar, baking soda, and salt;
set aside
2.
In a large bowl beat butter with an electric mixer on medium speed for 30
seconds. Add sugar and beat until creamy and smooth. Beat in Chambord and
vanilla. Beat in flour mixture.
3.
If dough is too sticky, cover and chill dough for 30 minutes or until easy to
handle. Divide dough into two equal portions. Shape each portion into a
12-inch-long roll about 1 inch in diameter. Wrap and chill in the refrigerator
for 4 to 24 hours.
4.
Preheat oven to 375 degrees F. Cut the rolls into slices about 1/8 inch thick.
Place 50 lollipop craft sticks 1-1/2 inches apart on ungreased cookie sheets.
Place one dough slice on the top portion of each stick. Bake for 6 to 7 minutes
or until edges are lightly browned. Bake remaining cookie slices without
sticks. Cool on cookie sheets 1 minute. Transfer to wire racks to cool.
5.
Spread a slightly rounded teaspoon of Raspberry Butttercream on the flat sides
of the cookies with sticks. Top with remaining cookies, flat sides down.
6.
Place white chocolate in a microwave-safe bowl. Microwave on 100 percent power
(high) for 3 minutes until just melted, stirring after each minute; cool
slightly. Holding pop by the stick; carefully dip and spoon melted chocolate
over to coat; let excess chocolate drip off before placing on waxed or parchment.
Sprinkle with nonpareils; cool. Makes 50 lollipop cookies.
Tip:
To store - Layer cookie
pops between sheets of waxed paper in an airtight container; cover. Store in
the refrigerator for up to 1 week or freeze for up to 1 month. Let come to room
temperature before serving.
Raspberry Buttercream
Ingredients
1/2 cup butter,
softened
2 1/2 cups powdered
sugar
1 tablespoon Chambord or milk
2 tablespoons seedless raspberry
preserves
Directions
In a large mixing bowl beat butter for 30
seconds. Beat in 1 cup powdered sugar; Chambord or milk, and raspberry
preserves. Beat in 1-1/2 cups additional powdered sugar.
