Candy Time—Peanut Butter Balls

Peanut Butter Balls

6 Tbsp. butter, melted
1 cup peanut butter
2 cups powdered sugar
milk chocolate chips for dipping
peanut butter chips for garnish (optional)
vegetable oil

In a mixing bowl, combine butter and peanut butter. Add in powdered sugar and mix on low speed. Chill dough; form into balls and freeze. Dip in melted milk chocolate chips that have been thinned as desired with vegetable oil. Freeze candy. Melt peanut butter chips in a small bowl and thin with vegetable oil. Pour into a ziplock baggie and seal. Snip the corner off of the baggie with scissors and squeeze the melted peanut butter over the candy for decoration. Freeze again and store in an airtight container.

Candy Time—Almond Joys/Mounds

Almond Joys/Mounds

1 can Eagle Brand milk
1 stick butter, melted
4 cups powdered sugar
1 (14 oz) bag flaked coconut
whole almonds
milk chocolate chips for dipping (use semi-sweet for Mounds)
vegetable oil

In a mixing bowl, combine milk and butter. Add powdered sugar and combine on low speed. Add coconut and mix well. Chill dough; form into logs. Press two almonds onto the top of each log, if using, and freeze. Dip into melted milk chocolate (or semi-sweet) chips that have been thinned as desired with vegetable oil. Freeze again and store in an airtight container.

Candy Time—Oreo Truffles

Oreo Truffles

8-oz. brick cream cheese, softened
1 pk. Oreo cookies
white almond bark for dipping
vegetable oil

Beat cream cheese with mixer until fluffy. Using a blender or food processor, grind Oreos into crumbs. Add Oreo crumbs to cream cheese and mix until completely blended. Chill dough; form into balls and freeze. Dip in melted white almond bark that has been thinned as desired with vegetable oil. Freeze again and store in an airtight container.

Candy Time—Cinnamon Crackle Cookies

Cinnamon Crackle Cookies

½ cup butter, softened
½ cup shortening
1 cup sugar
½ cup packed brown sugar
1 egg
1 tsp. vanilla extract
½ tsp. almond extract
2 ½ cups flour
1 Tbsp. ground cinnamon
2 tsp. baking soda
2 tsp. cream of tartar
2 tsp. ground nutmeg
1 tsp. dried grated orange peel
½ tsp. dried grated lemon peel
½ tsp. salt

In a mixing bowl, cream butter, shortening and sugars. Add egg and extracts; mix well. In another bowl, combine all of the dry ingredients together; gradually add to the creamed mixture. Shape into one-inch balls; roll in additional sugar. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10-15 minutes or until lightly browned.

Candy Time—Cookie Dough Truffles

Cookie Dough Truffles

1 stick butter
¾ cup packed brown sugar
2 cups flour
1 (14 oz) can Eagle Brand milk
1 tsp. vanilla
½ cup miniature semisweet chocolate chips
semisweet chocolate chips for dipping
vegetable oil

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips. Chill dough; form into balls and freeze. Dip in melted semisweet chocolate chips that have been thinned as desired with vegetable oil. Freeze again and store in an airtight container.

Candy Time—Getting Started

Every year at Christmas I make a huge bunch of dipped candy to share with friends and coworkers. I always get asked for my recipes and how-to instructions. This year I decided to tempt even the most reticent in the kitchen with pictures of my candy, and include recipes and full instructions so that some of you can start your own candy-making traditions!

I have a certain pattern I follow when making my candy. You don’t have to do it my way…especially if you are only making a single batch of one kind! But for me, this method works best to get a large amount done and stored.

1. I start early and store all of my candy in the freezer in gallon-sized baggies. I make much of the candy before Thanksgiving, and dip it all after the break.

2. I chill my candy “dough” before rolling it out. I keep my hands as dry as possible when rolling. A powdered sugar shaker (for the dough and my hands) is a must for the Almond Joys.

3. I place my candy on Pam-sprayed waxed paper-lined jelly roll pans.

4. After rolling candy into balls, I place the jelly roll pans in the freezer until the candy is frozen. I then transfer the candy to the gallon baggies and return to the freezer until I am ready to dip.

5. I dip all my candy frozen. It is much easier to handle that way.

6. After the candy is dipped, I return the pans to the freezer until the candy is frozen again. Then I transfer the candy back to the baggies and continue to store in the freezer until I am ready to give it away.

Dipping tips:
1. Melt your chocolate in the microwave. Just be careful not to overcook it because chocolate WILL burn. You will know you have overdone it when it comes out clumpy or smelling charred. Just dump it and start over. You’ll be sorry if you try and use it.

2. Add vegetable oil by teaspoons to your chocolate, stirring until your chocolate is a good dipping consistency (meaning not too thick—you want it to pour from the spoon, but not too thin—or it will roll off of the candy, forming a “pool” at the base of each).

3. I use toothpicks to dip my candy. I spear a frozen candy with one toothpick, dip it into the chocolate, and use a second toothpick to gently scrape off the excess chocolate.

Merry Christmas and Happy Candy-Making!