Скачать или смотреть Make 8 Different Christmas Candies This Holiday Season

8 Homemade Christmas Candies that won't break the bank!

Chapters:
0:00 intro
0:38 chewy caramel
11:17 peanut brittle
17:49 pralines
25:00 peanut clusters
28:34 red wine truffles
34:44 pretzel toffee
41:07 buckeyes
47:31 maple pecan fudge

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Chewy Caramels
1 ½ cups heavy cream
1 cup granulated sugar
½ cup light brown sugar
1/3 cup light corn syrup
1 tsp vanilla extract
1 tsp salt
1 TBS unsalted butter

Instructions:
1.Line an 8” square pan with foil. Lightly grease with butter or spray
2.Combine cream, sugars, corn syrup in 3qt saucepan. Boil until 250°F on candy thermometer.
3.Remove from heat. Stir in vanilla, salt, butter.
4.Pour into prepared pan. Allow to cool for 4 hrs before cutting and coating with chocolate.

Peanut Brittle
2 cups sugar
½ tsp salt
1 cup light corn syrup
½ cup water
2 cups raw unsalted peanuts
¼ cup unsalted butter
1 ½ tsp baking soda
1 tsp vanilla

Instructions:
1.Line jelly roll pan with silicone baking mat.
2.In a 3qt saucepan, combine sugar, salt, corn syrup, and water. Boil over medium heat until 265°F.
3.Stir in peanuts and cook until 300°F. remove from heat.
4.Working quickly, stir in butter, baking soda, and vanilla. Pour out onto prepared pan. Pull with two forks or spread with a spatula to create an even layer.
5.Allow to cool for 1 hr before breaking.

Pralines
2 cups pecans halves or pieces
2 cups granulated sugar
½ cup light brown sugar
1 cup buttermilk
1 tsp baking soda
1/8 tsp salt
4 TBS unsalted butter
1 tsp vanilla

Instructions:
1.Preheat oven to 300°F, toast pecans for 8-10 minutes or until fragrant.
2.In a 3qt saucepan, combine sugars, buttermilk, baking soda, butter and salt. Cook over medium heat until 236°F.
3.Remove from heat. Quickly stir in vanilla and toasted pecans. Beat with a wooden spoon for 3-4 minutes until thickened and opaque.
4.Spoon out in 1-2 tbs mounds onto prepared pan. Allow to cool before serving.

Peanut Clusters
4 ½ cups roasted salted peanuts
12 oz white, semi sweet, milk, or dark chocolate

Red Wine Truffles
16 oz semi-sweet chocolate
1 cup heavy cream
1/3 cup red wine (I used cabernet sauvignon)
1 TBS unsalted butter
¾ cup unsweetened cocoa for coating

Instructions:
1.Melt chocolate, butter, and heavy cream together. Add red wine.
2.Stir until smooth. Cover with plastic wrap and allow to chill for 4 hrs. scoop into balls and cover with cocoa powder.

Pretzel Toffee
8oz mini pretzels, crushed
1 cup unsalted butter
1 cup dark brown sugar
3 cups mini chocolate chips
2/3 cup toffee bits (optional)

Instructions:
1.Preheat oven to 375°F
2.Line jelly roll pan with silicone baking mat and spread pretzel onto a single layer.
3.In 3 qt saucepan, combine butter and sugar. Without stirring allow to come to a boil for 4 mins.
4.Remove from heat and pour over pretzels. Bake in oven for 5 minutes.
5.Remove from oven and sprinkles chocolate chips. Allow to melt some and then spread evenly.
6.Top with toffee bits. Allow to cool completely before breaking into pieces.

Buckeyes
½ cup unsalted butter
¾ cup creamy peanut butter
½ tsp vanilla extract
1/8 tsp salt
3 cups powdered sugar
16 oz semi-sweet chocolate or chocolate candy melts for coating

Instructions:
1.In a large mixing bowl, beat butter until smooth. Add peanut butter, vanilla, salt, and powdered sugar. Beat on high until combined.
2.Roll into balls. Let chill for 1 hr.
3.Dip in melted chocolate.

Maple Pecan Fudge
2 ½ TBS unsalted butter
¾ cup pure maple syrup
1 ½ cups heavy cream
3 cups granulated sugar
3 TBS light corn syrup
¼ tsp salt
2 tsp vanilla extract
1 ½ cups chopped pecans or walnuts

Music by Epidemic Sound
Number One Time of the Year by The Snowy Hill Singers
https://www.epidemicsound.com/music/t...

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