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Our Favorite Holiday Candy Recipes

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Our Favorite Holiday Candy Recipes

Posted by Korman Res | Our Favorite Holiday Candy Recipes

Although our last blog post was about keeping fit during the holidays, we would be remiss if we didn’t share a few of our favorite holiday candy recipes, too.  After all, if you can’t indulge a little during the holidays, when can you?  Because chocolate is such a versatile ingredient, we are sharing three festive but easy chocolate candy recipes.  Any of these delectable candies would be a perfect addition to your holiday dessert table, or they would make great homemade gifts presented in a decorative holiday tin.  We hope you enjoy them as much as we do!

Layered Peppermint Bark

 

Ingredients:

12 oz. good-quality bittersweet or semisweet chocolate, chopped

12 oz. good-quality white chocolate, chopped

10 peppermint candy canes

 

Directions:

  1. Unwrap candy canes, put them in a Ziploc bag and crush into small pieces with a mallet or rolling pin.
  2. Prepare a cookie sheet by covering the bottom with parchment paper or smooth aluminum foil.
  3. Melt the dark chocolate in the microwave (add chopped chocolate to a microwave-safe bowl and heat on 50% power in 1-minute increments, stirring in between with a rubber spatula, until almost completely melted.  Then, stir until smooth).
  4. Pour the melted chocolate onto the prepared cookie sheet and use a spatula or knife to spread it to an even thickness, around 1/8 in. thick.  The chocolate doesn’t have to reach the edges of the cookie sheet because it’s going to be broken up later.  Place the cookie sheet in the refrigerator while you prepare the white chocolate.
  5. In a separate bowl, repeat step #3 with the white chocolate.
  6. Stir half of the candy cane bits into the melted white chocolate.
  7. Remove baking sheet from refrigerator and spread the white chocolate mixture evenly over the dark chocolate.
  8. While the white chocolate is still wet, sprinkle the remaining candy cane bits evenly over the top and press down lightly with a clean spatula to ensure they stick.
  9. Place baking sheet back into the refrigerator to harden for 30 minutes.
  10. Once the peppermint bark has completely hardened, peel the parchment paper or foil off the bottom and break into uneven pieces by hand.
  11. Store peppermint bark at room temperature, in an airtight container lined with waxed paper.

 

Dark Chocolate Truffles

(Recipe courtesy of Ghiradelli)

 

Ingredients:

1/3 cup heavy cream

6 Tbsp. unsalted butter, cut into small pieces

1 ¾ cups bittersweet chocolate chips (preferably 60% cacao)

½ cup unsweetened cocoa powder, for dusting (you could also use finely chopped nuts or toasted coconut flakes)

 

Directions:

  1. In a small saucepan, bring the cream to a low simmer.  Add the butter and stir until melted.  Add the chocolate chips and stir until completely melted and smooth.
  2. Remove from heat and immediately pour mixture into a shallow bowl.
  3. When the mixture has completely cooled, cover bowl with plastic wrap and refrigerate for at least 2 hours.
  4. Using a melon baller or small spoon, roll the mixture into 1-inch balls.  Roll each ball in the cocoa powder, chopped nuts or coconut. 
  5. Serve immediately or refrigerate in an airtight container for up to 2 weeks.

 

Apricot Gelt

(Recipe courtesy of www.marthastewart.com)

 

Ingredients:

1 lb. dried apricots

1 lb. good-quality dark or bittersweet chocolate, chopped

Gold foil candy wrappers

 

Directions:

  1. Using a mallet, flatten apricots to about ¼ inch thick and set aside.
  2. Microwave chocolate in a glass bowl in 15-second intervals, stirring well with a rubber spatula in between, until just melted.
  3. Dip each apricot in the chocolate, coating evenly.  Transfer to a baking sheet lined with parchment paper (you will need 2 lined baking sheets to hold all of the coated apricots).
  4. Transfer baking sheets to refrigerator and chill apricots until firm (at least 25 minutes).
  5. Wrap chocolate covered apricots in gold foil candy wrappers.
  6. Serve immediately or refrigerate in an airtight container for up to 3 days.

 

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