PEPPERMINT HARD CANDY
This easy-to-make clear hard candy has a mint flavor from the combination of peppermint and vanilla extracts. It's a perfect Christmas candy recipe for the holidays. &Mdash; Lois Ostenson, Aneta, North Dakota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/4 pounds.
Number Of Ingredients 6
Steps:
- Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy saucepan, combine sugar and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in extracts and food coloring. Pour into prepared pan. Cool; break into pieces. Store in airtight containers.
Nutrition Facts : Calories 261 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 52mg sodium, Carbohydrate 65g carbohydrate (55g sugars, Fiber 0 fiber), Protein 0 protein.
HARD CANDY PEPPERMINT TWISTS
It's fun to tuck a few of these twists onto a platter of Christmas cookies. The holidays in out home wouldn't be the same without peppermint candies.
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield about 1/2 pound.
Number Of Ingredients 5
Steps:
- Coat two 9-in. square pans with cooking spray; set aside. (Do not use butter or foil to prepare pans.), In a heavy saucepan over medium heat, combine water and vinegar. Add sugar. Cook and stir until sugar is dissolved and mixture comes to a boil, about 8 minutes. (If sugar crystals are present, cover saucepan for 1-1/2 to 2 minutes to allow steam to wash crystals down.) Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 26 minutes., Combine peppermint extract and food coloring. Remove syrup from the heat; stir in peppermint mixture until well blended (mixture will bubble up slightly). Immediately and carefully pour into prepared pans (do not scrape saucepan or tilt pans to spread mixture evenly). Cool for 1-1/2 to 2 minutes., Using a sharp knife, score candy into 1/2-in.-to 3/4-in.-wide pieces, about 3-in. long. Place both pans in a warm oven(150° or your oven's lowest temperature) for about 5 minutes or until candy is warm enough to cut but cool enough to handle., Using a heavy-duty kitchen scissors, cut along scored lines, one piece at a time. Immediately wrap each piece around the handle of a wooden spoon; remove candy and place on waxed paper to harden. Continue cutting and wrapping until mixture in pan begins to harden. Return pan to oven for at least 5 minutes. , Meanwhile, remove second pan from oven. Cut and wrap as before until mixture begins to harden. Return to oven and repeat with the first pan. Repeat until all mixture is cut and formed into twists.
Nutrition Facts : Calories 198 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 50g carbohydrate (48g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT BARK
Milk chocolate and white chocolate make this a sweet treat for anyone. Great for the holidays and care packages.
Provided by grhmcrkr613
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h40m
Yield 24
Number Of Ingredients 4
Steps:
- Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.
- Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
- Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.
- Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 40.9 g, Cholesterol 12.9 mg, Fat 18.1 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 11 g, Sodium 45.3 mg, Sugar 37.2 g
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