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Nov 29, 2009 01:24 PM

anyone making candy for the holidays? What are you making?

Just curious....tell me more!

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  1. I am making a Toffee Bark, which is so simple. Layer one sleeve of saltines on a 1/2 sheet pan, covered with aluminum foil.
    Bring to a boil, 2 sticks of butter and 1 cup of dark brown sugar, boil for 3 minutes until it's thickened, stirring it. Pour over saltines, you may need to spread to cover everything. Preheat oven to 400 F. and bake for 5 to 6 minutes. Sprinkle 2 cups of semi sweet chocolate chips over, let sit for 5 minutes. With a spatular, spread chocolate over entire layer. Sprinkle 1/2 cup of chopped pecans over top. Let cool, refrigerate overnight. Peel foil off and break bark into pieces. It's amazingly easy, tastes heavenly and looks great in those little cello bags with a pretty ribbon tied to close it.

    I added a picture, because I made them for Thanksgiving. I wanted to try them out on my family before I gave them as gifts. Everyone loved them.

    5 Replies
    1. re: mcel215

      This penuche --
      (I pronounce this PENOOKA-- is that right?)
      I've made successfully several times--it is a brown sugar fudge--heaven.
      Will make it this Christmas.

      1. re: blue room

        Sounds great, Blue Room. Thanks for the link. (BTW, no idea if it's right, but I've always pronounced it "peh-NEW-chee," which is how we pronounce a bar by the same name in my town).

        1. re: happybellynh

          Yeah, that is how I pronounce it. The brown sugar fudge I discussed is really penuche. Crazy good.

      2. re: mcel215

        I do this same thing with matzoh but instead of nuts I sprinkle sea salt over the top of the chocolate, a la David Lebovitz:

        My friends and family call it crack. Several have asked about it already, it's definitely a favorite.

        1. re: jencounter

          graham crackers are great as well, it was "crack" now but with the sea salt it must be amazing!!

      3. My mother and I always make peanut brittle and English toffee.

        English toffee is a little terrifying! Every year I think we've ruined it, because it's so dark it's smoking, but it turns out perfect.

        Both are family recipes.

        17 Replies
        1. re: LauraGrace

          I will likely make Cook's Country's Seafoam candy and their brown sugar fudge. The Seafoam is like divinity only with lots of toasted pecans,, they also add a bit of vinegar and salt to cut the sweetness. This candy is incredible and has worked every time.

          The br sugar fudge is also amazing. It is super creamy. I added toasted pecans to the last batch and it was even better. Like really creamy pralines.

          I also love the icicles recipes from Martha Stewart last year. Basically straight candy canes...
          I loved the winter bark recipe last year too. Simple as well.

          1. re: Becca Porter

            I love seafoam...thanks for the idea. I just got this month's Saveur and there was talk of candy canes. Maybe I'll try that too this year.

            1. re: Becca Porter

              could you post your sea foam recipie? i tried to make it once before but it turned into an ugly mess. I would love to make some for my dad for x-mas! thanks

                  1. re: Becca Porter

                    thanks, I will join when I'm near a printer...

                      1. re: toveggiegirl

                        wow, you are the best! how did you do that? I was going to join but didn't feel like going through the bs of giving them my credit card info just to get a 14 day free trial. thanks again!

                        1. re: geminigirl

                          No problem! Anything to make prepping for the holidays a little easier is a good thing. :-)

                    1. re: momskitchen

                      nope overcooked...i don't have luck with my candy thermometer...I was using it today to make glaze (234) for a cake and used my digital meat one just to make sure it worked...I need to get a digital candy one, I'm assuming they are out there just haven't looked yet...

                      1. re: geminigirl

                        I use the same digital probe thermometer we use for smoking meat.... ditched my old fashioned mercury one that was a pain to read and always fogged up in the pan.

                        1. re: momskitchen

                          You used tthe meat prove therm for candy and it worked?!!! Now I'm so mad I bought a new candy thermometer. Pinchin pennies. oh well. I guess I have a backup plan.

                          1. re: chef chicklet

                            Hi, yes the meat probe saved me yesterday. My candy one fogged up after cleaning it the last time, I was clumsy and got it too wet, but then it unfogged and I thought it was fine..not so, as I was making chocolate caramels yesterday it wouldn't go past 225 so I realized I had a potential disaster on my hands, used the meat probe and although it wasn't perfect temp as it kept fluctuating (but at the temp it needed to be) the caramel was saved....I need a better system...I was glad for the back up plan...

                            1. re: geminigirl

                              Glad to help! I never use an old fashioned candy thermometer any more. Digital meat thermometer works great for everything, as long as it can go high enough, like mine can.

                                1. re: buttertart

                                  See my post a couple lines above...Redicheck....

                                  1. re: momskitchen

                                    Aha, the post was collapsed when I posted my question. Thanks.

              1. I make fudge for the holidays. I made chocolate fudge this past week, and will do both chocolate & peanut butter fudge for Christmas.

                my kids will make the easy, cheap, but oh-so-yummy pretzels with a chocolate kiss and M&M on top. Nothing fancy, but they always go fast.

                1. I make toffee too & I know what you mean. At one point before its done all the butter separates out & you have to stir like crazy & as soon as you get it reincorporated its done.

                  Then to use up all the nuts that fall off the toffee I make coconut haystacks,

                  I also make fudge (the cheater type with sweetened condensed milk & chocolate chips, much more like old fashioned cooked fudge than the marshmellow creme or powdered sugar type)

                  1. I've made truffles in the past and will probably do them again. Earl Grey, Orange and Mint are my favorites. I would like to attempt sea salt carmels again. I had some amazing ones a few years ago at a pot luck and have since been trying to recreate them but each year is a new disaster (to hard, to soft, burned, bland). yet, I keep trying.