Old Fashioned Christmas Candy Mix Recipes

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OLD FASHIONED HARD CANDY



Old Fashioned Hard Candy image

Home made hard candy is a great gift idea! Use different colors and flavorings to match the season.

Provided by YVETTE MOORE

Categories     Desserts     Candy Recipes

Time 45m

Yield 16

Number Of Ingredients 6

½ cup confectioners' sugar for dusting
2 cups white sugar
1 cup water
⅔ cup light corn syrup
1 teaspoon peppermint oil, or other flavored oil
1 teaspoon any color food coloring

Steps:

  • Generously coat a cookie sheet with confectioners' sugar, and set aside.
  • In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavored oil and food coloring.
  • Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.

Nutrition Facts : Calories 150.1 calories, Carbohydrate 39.2 g, Sodium 8.5 mg, Sugar 32.3 g

OLD-FASHIONED HOMEMADE HARD CANDY



Old-Fashioned Homemade Hard Candy image

This is an old recipe from my childhood. Many people have memories of cutting this candy with their mother's and grandmothers. I have passed it on and am now posting here for all to share in this classic Christmas tradition!

Provided by Tami L. Smith

Categories     Desserts     Candy Recipes

Yield 20

Number Of Ingredients 6

2 cups white sugar
1 cup water
¾ cup light corn syrup
½ teaspoon peppermint extract
1 drop red food coloring
⅛ cup confectioners' sugar

Steps:

  • In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.
  • Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
  • Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

Nutrition Facts : Calories 115.5 calories, Carbohydrate 30.2 g, Sodium 8 mg, Sugar 24 g

OLD FASHIONED CHRISTMAS CANDY



Old Fashioned Christmas Candy image

Found this in my mom's recipe box. I remember her making this every Christmas. I also remember how difficult it was to crack Brazil nut shells and then get the nuts out. This was worth the efforts, however, and was something of a holiday tradition that my mom and I would spend a couple of hours cracking and picking out the Brazil nuts & pecans.

Provided by Renée G. @DuchessofCork

Categories     Candies

Number Of Ingredients 8

- 3 cups sugar
- 1 cup white corn syrup
- ½ cup cream
- 1 tsp. vanilla
- 1 lb. candied cherries
- ½ lb. candied pineapple
- ½ lb. brazil nuts, chopped
- ½ lb. pecans, chopped

Steps:

  • In heavy saucepan, boil sugar, corn syrup and cream to soft ball stage.
  • Add vanilla and beat slightly. Add remaining ingredients and mix well. Drop by teaspoons onto waxed paper or into lightly oiled miniature muffin tins.
  • Let set until firm.

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  • Mix the sugar, syrup, and water together in a large pan over medium heat. Stir the mixture until the sugar has dissolved. Boil without stirring until the temperature reaches 310 degrees (hard crack) on a candy thermometer, or forms brittle threads when dropped into cold water.
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