Despite the high sugar content, it is difficult to resist a tiny piece of homemade candy, candy that is usually only made as one of the many Christmas treats.
This week’s recipes come from the book, Treats for Christmas. The brown sugar candy recipe is similar to one made in my home as I was growing up.
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Coconut Candy
2 cups shredded coconut, finely chopped
2 cups sugar
1/4 cup corn syrup
1/2 cup water
1/2 tsp. vanilla
4-1 oz. squares semi-sweet chocolate
Chop coconut. Combine sugar, syrup and water in a large saucepan. Over medium high heat bring to a boil, stirring constantly. Continue boiling until mixture reaches the soft ball stage.
Remove from heat and add coconut and vanilla and stir until creamy.
Turn out onto a smooth, flat surface covered in parchment paper. Using a rolling pin dusted with icing sugar, roll into a thin sheet about 1/8 inch thick.
Melt the chocolate squares over hot water and pour the melted chocolate evenly over the candy. Allow chocolate to harden then flip over and apply remainder of the melted chocolate which has been kept warm. Cut into about 60 pieces when the chocolate is cool and hard.
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Rum Balls
2 cups chocolate chips
1/2 cup almond paste
1 cup sour cream
4 oz. cream cheese, softened
8 cups vanilla wafers, finely crushed
3 cups icing sugar
2/3 cup cocoa powder
2 cups pecans, finely chopped
1 cup butter, melted
1 1/2 cups white rum
chocolate sprinkles
Melt chocolate chips and add almond paste, sour cream and cream cheese. Combine well and set aside.
In a separate bowl combine crumbs, icing sugar, cocoa and pecans. Add melted butter and rum and mix until it holds its shape. Then add the chocolate and sour cream mixture. Blend well, possibly using your hands until mixture is soft.
Chill dough in refrigerator until it is firm enough to hold a shape. Form into balls and roll in chocolate sprinkles. Place on cookie sheets and refrigerate over night to harden. Place balls in containers and store in refrigerator for about a week until they mature. Makes about 80-85 balls. Remove from refrigerator about four hours before serving. Freeze leftovers.
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Brown Sugar Candy
1 lb. light brown sugar
3/4 cup evaporated milk
2 tbsps. butter
1 tsp. vanilla extract
1 tsp. almond or peppermint flavouring
1 cup finely chopped walnuts
Butter a 9x9 inch pan.
In a large saucepan, stir together brown sugar and milk. Bring to a boil over medium-high heat. Cook, stirring frequently, until it reaches the soft ball stage.
Remove from heat and stir in butter, vanilla, flavourings and walnuts. Continue to beat with a heavy spoon until mixture looks dull. Pour into prepared pan.
Let firm for 5-10 minutes then cut into squares, using a sharp knife. Store in refrigerator.
Joyce Walter can be reached at ronjoy@sasktel.net
