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Dining By Debbie

Recipes from Christmas Candy Confections at Santa Clara’s Harmons Cooking School

christmas-candy-1

Just getting ready to teach another cooking class for Harmons at Santa Clara, UT.

So excited to show my candy and date roll recipes. Along with that Chef Shane is going to show everyone how to make some wonderful Fudge. We’re all about to experience a sugar high! But isn’t that what it is all about this time of year?

I will start out with the English Toffee. This is a great recipe given to me by my mother. When I make this it always brings back fond memories of my mother.

All of these recipes make a great neighbor gift if it they make it out of the house before eating all of it.

Depending on your age you may or may not remember making candy without a thermometer. You have to be careful if not using a thermometer. For this and the Cashew and Pecan Brittle I recommend a thermometer from Thermoworks. They are your best, fastest and most accurate. It is hard to find them. Most are sold through the internet not in your local stores. The one I’m using for candy is called Thermapen Mk4.

A few of the my other favorite thermometers are:

Thermapop

Chef Alarm

Dot

Smoke

So with that let’s start out with Mom’s English Toffee Recipe. Hope you enjoy

English Toffee Recipe

Serves 1 lb.
Prep time 20 minutes
Cook time 15 minutes
Total time 35 minutes
Meal type Dessert Recipes
Misc Serve Cold
Occasion Christmas
By author Deborah Iverson

Ingredients

  • 1 cup butter
  • 1 cup sugar
  • dash salt
  • 1/4 cup water
  • 1/4 teaspoon almond flavoring
  • 5oz Dark Chocolate 70% Cacao, melted
  • 2oz White Chocolate, melted
  • 3/4 cups walnuts, chopped fine

Directions

Step 1
Add butter, sugar, salt, water and almond flavoring to heavy pan on medium high heat.
Stir constantly until color resembles a paper bag. Cook until color of brown paper bag (about 10 minutes), Using a candy thermometer 270° to 290°.
Step 2
Pour onto a cookie sheet lined with parchment paper. Spread evenly. Let cool.
Step 3
Melt half of chocolate using double broiler. Spread over toffee. Sprinkle with half of walnuts. Let set for several hours or overnight.
Step 4
Turn over gently. Melt remaining chocolate again with double broiler. Evenly spread over toffee. Sprinkle with remaining walnuts. Let set overnight or several hours.
Step 5
Break in pieces. Store in airtight container.

My next recipes are for Cashew and Pecan Brittle. These are basically the same other than the different nuts you will use. You will be amazed how different the color is. Don’t be alarmed if you’re making both. This is normal.

Cashew Brittle

Prep time 20 minutes
Meal type Candy, Dessert Recipes
Occasion Christmas
By author Deborah Iverson

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup butter
  • 1/2 cup margarine
  • 1 tablespoon light corn syrup
  • 3 tablespoons water
  • 1 1/2 cup cashews

Directions

Step 1
Prepare 13" x 18" baking sheet with parchment paper.
Step 2
In heavy pan combine sugar, butter, margarine, corn syrup and water. Use med-high heat and stir during cooking.
Step 3
Cook until color of brown paper bag (about 10 minutes), Using a candy thermometer 270° to 290°.
Step 4
Stir in cashews, mix well. Pour onto cookie sheet. Spread to desired thickness.
Step 5
When cool break into pieces.

Pecan Brittle Recipe

Prep time 20 minutes
Meal type Candy, Dessert Recipes
Occasion Christmas
By author Deborah Iverson

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup butter
  • 1/2 cup margarine
  • 1 tablespoon light corn syrup
  • 3 tablespoons water
  • 1 1/2 cup toasted pecans

Directions

Step 1
Preheat oven to 350°. Spread pecan out evenly on 13" x 18" baking pan. Cook 5 to 8 minutes. Careful not to over roast. They will roast very quickly. Let cool for at least an hour. I usually do these the day before.
Step 2
Prepare 13" x 18" baking sheet with parchment paper.
Step 3
In heavy pan combine sugar, butter, margarine, corn syrup and water. Use med-high heat and stir during cooking.
Step 4
Cook until color of brown paper bag (about 10 minutes), Using a candy thermometer 270° to 290°.
Step 5
Stir in roasted pecans, mix well. Pour onto cookie sheet. Spread to desired thickness.
Step 6
When cool break into pieces.

Christmas wouldn’t be complete without Homemade Peanut Clusters. The secret to this is using a very good chocolate.

Peanut Clusters

Prep time 30 minutes
Meal type Candy
Occasion Christmas
By author Deborah Iverson

Ingredients

  • 2lb dry-roasted peanuts
  • 1lb Dark Chocolate 70% Cacao
  • 2 1/2lb White Chocolate

Directions

Step 1
With double broiler melt together chocolate. Stir melted chocolate together until smooth. Add peanuts, stir until mixed evenly in chocolate.
Step 2
Drop into cupcake liners filling about half full in each liner. Allow peanut clusters to cool completely before removing from cupcake liner.

Now I’m going to introduce you to a no make cookie that is out of this world. I’m using the same technique with all of them but changing cookies, nuts and marshmallows around to make 3 different cookies. All of them wonderful.

Graham Cracker Marshmallow Date Roll

Prep time 1 hour
Meal type Dessert Recipes
Misc Serve Cold
Occasion Christmas
By author Deborah Iverson

Ingredients

  • 11oz graham crackers, crushed
  • 8oz dates, chopped
  • 10oz mini marshmallows
  • 1 cup chopped walnuts
  • 1 cup whipping cream
  • 5oz graham crackers, crushed for rolling

Directions

Step 1
Stir together first 5 ingredients. Divide into 4 pieces. Form into a roll. Coat each roll into remaining graham crackers. Wrap in foil or plastic wrap. Store in freezer.
Step 2
I prefer to each right out of the freezer. Slice and serve

Biscoff Marshmallow Date Roll

Prep time 1 hour
Meal type Dessert Recipes
Misc Serve Cold
Occasion Christmas
By author Deborah Iverson

Ingredients

  • 11oz Biscoff cookies, crushed
  • 8oz dates, chopped
  • 10oz mini marshmallows
  • 1 cup chopped pecans
  • 1 cup whipping cream
  • 5oz Biscoff cookies, crushed for rolling

Directions

Step 1
Stir together first 5 ingredients. Divide into 4 pieces. Form into a roll. Coat each roll into remaining Biscoff cookies. Wrap in foil or plastic wrap. Store in freezer.
Step 2
I prefer to each right out of the freezer. Slice and serve

Vanilla Wafer Marshmallow Date Roll

Prep time 1 hour
Meal type Dessert Recipes
Misc Serve Cold
Occasion Christmas
By author Deborah Iverson

Ingredients

  • 11oz vanilla wafers, crushed
  • 8oz sweet cherries, chopped
  • 8oz chopped dates
  • 10oz mini marshmallows (Fun Mallows, fruit flavored)
  • 1 cup chopped pecans
  • 1 cup whipping cream
  • 5oz vanilla wafers, crushed for rolling

Directions

Step 1
Stir together first 6 ingredients. Divide into 4 pieces. Form into a roll. Coat each roll into remaining vanilla wafers. Wrap in foil or plastic wrap. Store in freezer.
Step 2
I prefer to each right out of the freezer. Slice and serve
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