Easy Holiday Peppermint Candy
A candy so easy to make. Nice for parties. This batch was thicker than usual. Looked for the most “natural” hard peppermint candies I could find – got some at Trader Joe’s.
(9 x 13 pan)
- 12 oz white chocolate chips
- 12 oz dark or milk chocolate chips
- 1/2 tsp peppermint extract
- 1/2 cup crushed hard peppermint candy
Line a 9 x 13 pan with aluminum foil, with foil hanging over sides. Grease the foil.
Melt the chocolate chips. (I used the oven – 250 degrees for 5 minutes) Spread into bottom of pan. Cool.
Melt white chocolate; stir in extract. Cool just a little and spread onto first layer. Immediately sprinkle with crushed candies. Chill. Lift out of pan and cut into squares.
I. English Toffee with Almonds
A family tradition:
- 1 lb butter
- 2-1/4 cup sugar
- 1 cup almonds, lightly roasted, coarsely chopped
- 1/2 cup almonds, lightly roasted, finely chopped
- 3/4 lb bittersweet or milk chocolate
- 1 Tb coconut oil
Using a candy thermometer, heat butter and sugar to 245 degrees. Add 1 cup of the almonds. Re-heat to 300 degrees.
Pour into ungreased 10 X 15 pan.
When cool, melt the chocolate and blend with coconut oil. Spread onto cooled toffee. Sprinkle with remaining finely chopped almonds.
II. Strawberry Thumbprint Cookies
Easy and melt in your mouth delicious!
- 4 cups unbleached flour
- 1-1/3 cup sugar
- 1-1/3 cup butter
- 1 tsp pure vanilla extract
- 2/3 cup strawberry jelly
In a mixing bowl cream butter and sugar. Beat in vanilla extract. Add flour gradually until a ball forms. Cover and refrigerate for at least for at least an hour.
Roll into 1 inch balls. Place 1 inch apart on ungreased cookie sheet (insulated sheet preferred).
Make an indentation in centers and carefully fill with jelly.
Bake at 350 degrees for 15 minutes or until edges are lightly browned.
When done, while cooling, you can add additional jelly to the centers.