50 Christmas Candy Recipes

This volume is all about serving the perfect Christmas Candies at your parties or during the season. Inside you will find 50 recipes for Fudge, Brittle, Toffee, Truffles, Bark, Caramels and Clusters.

I hope you enjoy this cookbook and find some great recipes to use during the holiday season and throughout the year.

Thank You For Downloading This Cookbook

I have been publishing cookbooks on Amazon for awhile now – want to see other books I have published? Check out my
Author Page
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After awhile I wanted to do something to thank all of my loyal customers, whether it is people who spent money on my books or downloaded them during a promotion.

I decided to create a website with brand new recipes and let all my customers know about it, so they could get one or two new free recipes from me everyday! Please visit my Website
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Of course, I always want to do things to make my customers happy. So I decided that on my website I would also publish a daily post on which of my cookbooks on Amazon are free that day! So if you are thinking of downloading a cookbook but not sure which one to try and you enjoy my recipes, you might want to know more about my
free kindle cookbooks
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Be sure to check out my website and bookmark it. Feel free to leave comments and let me know what you think!

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Thank You So Much For Downloading This Book!

Pamela Kazmierczak

Fudge Recipes

Chocolate Fudge

Melt into the creamy sweet chocolate blend of chocolate fudge which gives a satisfying heavenly taste in holiday season.

Ingredients:

6 tablespoons of chilled unsalted butter, cut into small pieces

3 cup of sugar

1 tablespoon of cocoa powder

1 large pinch of fine sea salt

3 tablespoon of light corn syrup

1 cup of milk

4 ounces of unsweetened chocolate, finely chopped

2 tablespoons of vanilla extract

Directions:

Heat the saucepan in a medium fire; add the sugar, cocoa and salt stir frequently to mix evenly then add the corn syrup and milk. Cook until simmer.

Add in the chocolate until it is melted and the sugar is compeletely dissolved.

Cook until a soft ball egde will appear. Stir constantly so as not, to overheat.

Transfer the mixture into a prepared bowl with garnished butter and let it cool for about 1 hour.

Add in the vanilla extract and pour into an electric blender to mix well and becomes smooth and sticky.

Pour the mixture into a baking pan then set aside to cool until becomes firm and hard.

Cut into small squares and store in an airtight container.

Serving suggestion:

You can add toppings to the fudge and sprinkle chocolate chips to add more of its yummy taste.

White chocolate and Cranberry Fudge

The luscious taste of glorious white chocolate and healthy cranberries is perfect for any party or holiday treat.

Ingredients:

12 ounces of sugar

1 ounce of unsalted butter

1 - 6 ounce can of evaporated milk

4 ounces of dried sweetened cranberries

12 ounces of white chocolate, chopped

Directions:

Heat a saucepan in a medium heat fire. Add the sugar and evaporated milk. Stir frequently and bring to boil until it mix evenly and the sugar completely dissolved.

Remove from the heat and gradually add the cranberries and chocolate until it melted and thickens.

Pour the mixture into a separate baking pan, which was buttered with the one ounce of butter, and set to cool in a fridge for an hour. Once Firm and hard, slice the fudge in any shape you desire.

Serving suggestion:

Decorate the box with a Christmas decorative ribbons nicely wrapped for holiday presents of cranberry fudge.

White Chocolate Peppermint Fudge

Peppermint really brings out the feelings of Christmastime and winter – try our White Chocolate Peppermint Fudge this year.

Ingredients:

1/4 cup of butter

2 cups of sugar

1/2 cup of sour cream

12 square of 1 ounce each white chocolate

1/2 teaspoon of peppermint extract

7 ounces of marshmallow cream

1/2 cup of crushed peppermint candy

1/2 teaspoon of peppermint extract

7 ounces of marshmallow cream

1/2 cup of crushed peppermint candy

Directions:

Prepare a 9 inches pan with a lined foil and grease the foil with butter then set aside. In a separate pan, add the sour cream, sugar and butter stir continuously in a medium heat until such time the sugar is evenly dissolved.

Continue to boil until it reaches a soft ball stage. Remove the pan from the heat combine the white chocolate and marshmallow crème and stir.

Stir in the peppermint extract then transfer into the prepared pan. Top with crushed peppermint candy and chill until firm.

Use the foil to remove the fudge from the pan then cut into pieces by 1 inch each. Keep refrigerated prior to serving.

Serving Suggestion:

Serve with a warm beverage such as Chai Tea or Hot Chocolate. Best served when chilled.

Chocolate Cranberry Fudge

The fabulous creamy taste of cranberry mixed with sweet chocolate will bring a spectacular tasteful crunch and yummy flavorful in Christmas celebration.

Ingredients:

7 ounces of marshmallow crème

1 1/2 cups of sugar

5 ounces of evaporated milk

1 tablespoon of butter

1/2 teaspoon of salt

12 ounces of milk chocolate chips

6 ounces of semisweet chocolate chips

1/2 cup of cherry-flavored dried cranberries

1 ½ teaspoons of vanilla extract

Directions:

Line an 8 inch pan with an 8 inch foil or wax paper and grease with butter.

In a separate sauce pan, mix the sugar, evaporated milk and the marshmallow crème together. Stir and blend until melted and add salt and bring to boil.

Remove the heated pan from the heat then add the milk chocolate chips then gently stir the mixture until it becomes smooth. In a chocolate mixture, fold in the cranberries then stir the vanilla extract.

In a prepared pan pour in the mixture and let it cool then cut accordingly into one inch pieces. Serve cold.

Serving Suggestion:

Enjoy the creamier taste of this cranberry fudge. Best eaten when it is chilled served with a flavorful citric juice.

Chocolate Peanut Butter Fudge

Ingredients:

2 cups of sugar

1/4 cup of cocoa

1/2 cup of milk

4 teaspoons of butter

1/8 teaspoon of salt

1/2 cup of peanut butter

1 teaspoon of pure vanilla extract

Directions:

Mix in a sauce pan the following ingredients, cocoa, butter, milk sugar and salt then in a medium heat fire, cook the mixture by stirring frequently until it reaches a boiling point.

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