White Christmas Candy Recipe

What is White Christmas Candy?

White Christmas is an Australian no-bake sweet, made from a combination of Copha or white chocolate, icing sugar, sultanas, glacé cherries, desiccated coconut, milk powder and rice bubbles.

It is cooked in a rectangular slice tin, and cut into small slices or cube pieces because of it's richness. It is very well known in Australia, being a sweet that children can easily be taught to make. This sweet treat is also popular given as gifts in clear cellophane bags or jars tied with ribbon.

White Christmas Recipe 1

• 250 g copha
• 3 cups rice bubbles
• 1 cup coconut
• 3/4 cup icing sugar
• 1 cup full cream powdered milk
• 30 g glace cherries (red and green)
• 1/2 cup sultanas
• 30 g glace apricots
• 30 g glace pineapple

Line 28cm x 18cm lamington tin with baking powder-

Melt copha- Add to all other ingredients combined in a

large bowl and mix thoroughly-

Press mixture into tin and refrigerate until firm-

Cut into serving size pieces-

White Christmas Recipe 2

• 250g Copha
• 140g (1 cup) pure icing sugar
• 180g (1 cup) sultanas
• 100g (slightly rounded 1/2 cup) chopped glace cherries
• 100g (2/3 cup) finely chopped dried apricots
• 85g (1 cup) desiccated coconut
• 106g (1 cup) full cream milk powder
• 40g (1 1/4 cups) rice bubbles

Line an 18cm by 28cm slice pan with baking paper.

Melt Copha in a small saucepan over low heat.

Sift icing sugar into a large bowl. Add sultanas, cherries, apricots,

coconut, milk powder and rice bubbles and stir until well combined.

Add melted Copha to bowl and stir until well combined.

Transfer the mixture to the prepared pan.

Firmly press the mixture into the pan using the back of a spoon.

Tightly cover pan with plastic wrap or aluminum foil, and then refrigerate until slice is cold and set. Cut White Christmas into small squares to serve. Store in an airtight container in the refrigerator.

This article is licensed under the GNU Free Documentation License. / Wikipedia / Photo: Whitechristmas.jpg

Marvelous Chocolate Truffles Recipe

Celebration Food:  On November 4th, we honor and celebrate National Candy Day which is always observed in the United States. Today's post is a sweet truffle treat by Betty Crocker that we know you'll love to make. Remember this recipe for all Chocolate Holidays, National Chocolate Lovers Month, Valentines Day and Christmas too.

Marvelous Chocolate Truffles Recipe 
Originally uploaded by Betty Crocker Recipes

INGREDIENTS:

• 6 ounces semisweet baking chocolate or white baking bars (white chocolate), chopped
• 2 tablespoons butter or margarine
• 1/4 cup whipping (heavy) cream
• 1 tablespoon shortening
• 1 cup (6 ounces) semisweet or milk chocolate chips or white baking chips
• Finely chopped nuts or candy decorations, if desired

DIRECTIONS:

1. Cover cookie sheet with aluminum foil. Melt baking chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in butter until melted; stir in whipping cream. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape.

2. Drop mixture by teaspoonfuls onto cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape.) Freeze 30 minutes.

3. Heat shortening and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts or decorating candies.

4. Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk. Refrigerate just until set. Serve at room temperature. Store in airtight container.
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Gift Tins from Amazon.com - Give the gift of homemade candy and place them in traditional candy and cookie tins. You can pick from different shapes and colors.

Holiday Peanut Butter Cup Cookies Recipe

Holiday Peanut Butter Cup Cookies Recipe
Originally uploaded by Pillsbury.com

Celebration Food:  I'm posting this fun cookie recipe by Pillsbury in honor of National Candy Day which is celebrated on November 4th- but I think this would be a great recipe to remember for leftover Halloween candy or Christmas stocking candy too. What a great cookie for a children's party! Every kid will want one. :)

INGREDIENTS:

1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1 cup miniature candy-coated chocolate baking bits, fall colored (yellow, orange, brown, green, red)
1/2 cup salted peanuts
24 miniature chocolate-covered peanut butter cup candies, unwrapped

DIRECTIONS:

1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in baking bits and peanuts until well blended.

2. Onto ungreased cookie sheets, drop dough by 24 heaping tablespoonfuls 2 inches apart; flatten each slightly with fingers.

3. Bake 10 to 14 minutes or until light golden brown. Immediately top each cookie with 1 peanut butter cup; press lightly into dough. Cool 2 minutes; remove from cookie sheets. Let cookies stand until peanut butter cups are set before storing, about 3 hours.
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Chocolate Halloween Pretzels Recipe

Chocolate Halloween Pretzels Recipe
Originally uploaded by Pillsbury.com

This easy recipe is in honor of Halloween and National Chocolate Day. National Chocolate Day is celebrated on October 28th each and every year.

Pretzels

• 3/4 cup sugar
• 1/2 cup butter
• 1/2 teaspoon almond extract
• 1 egg
• 1 3/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa

Icing

• 3/4 cup semisweet chocolate chips
• 1 1/2 teaspoons shortening
• Assorted Halloween candy sprinkles

DIRECTIONS:

1. Heat oven to 325°F. In large bowl, combine sugar and butter; beat until well blended. Add almond extract and egg; blend well. Add flour and cocoa; mix well.

2. Shape dough into 6-inch-long roll. Cut roll into 6 slices; cut each slice into quarters. For each pretzel, shape 1 dough quarter into 10-inch-long rope. Shape rope into U-shape; cross ends and place over bottom of U to form pretzel. Place 1 inch apart on ungreased cookie sheets.

3. Bake at 325°F. for 8 to 10 minutes or until set and firm to the touch. Cool 1 minute; remove from cookie sheets. Cool 10 minutes or until completely cooled.

4. In small microwave-safe bowl, combine chocolate chips and shortening. Microwave on HIGH for 30 seconds. Stir; continue microwaving, stirring every 10 seconds, until chocolate is melted and can be stirred smooth. Dip tops of pretzels in chocolate. Sprinkle with candy sprinkles. Refrigerate 10 minutes or until chocolate is set before storing.
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Peanut Brittle Day

Mummy's Microwave Peanut Brittle
Originally uploaded by GirlieErin

January 26th is National Peanut Brittle Day. I think peanut brittle is not only the choice for Peanut Brittle Day but it's popular for Halloween parties and Thanksgiving get-together's too. I know my Mother always made it the week of Thanksgiving every single year and shared it with any family or friends that came to visit. 

For this post I've picked a recipe for traditional Peanut Brittle by the Nut Factory. Peanut Brittle goes way way back and will forever be given as homemade food gifts.

Follow link for microwave peanut brittle.

• 2 cups sugar
• 1 cup light corn syrup
• 1 cup water
• 2 cups raw Spanish peanuts
• 1/2 tsp. salt
• 2 Tbsp. butter
• 2 tsp. baking soda

Heat and stir sugar, syrup and water in a heavy 3-quart saucepan until the sugar dissolves. Add salt. Cook over medium heat to soft ball stage (234 degrees). Add peanuts at 250 degrees. Cook to hard crack stage (290 degrees), stirring often. Remove from heat.

Quickly, stir in butter and soda. Beat to a froth for a few seconds. Pour at once onto 2 well-buttered 15-1/2x10-1/2x1-inch pans, spreading with spatula. If desired, cool slightly and pull with forks to stretch thin. Break up when cold.

Yield: About 1-1/2 pounds of peanut brittle.
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