Christmas Candy Recipes

Categories: Food | Holidays | Christmas
    • Using an accurate candy thermometer is necessary
    • When making fudge, use 1 tablespoon corn syrup per pound of chocolate to avoid crystallization
    • Make candy when the weather is not humid, sugar attracts water and can be disastrousPioneer Thinking: 6 Tips for Perfect Homemade Candy
    • Always store the same kind of candy together
  • Making your own Christmas candy can be a fun way to spend time with family and friends over the holiday season. Included on this page are recipes to both new and classic versions of Christmas and holiday candy to tempt your taste buds. Sections on fudge, barks, hard candy and more are included.
  • Candy Ball Chart

    If you do not have a candy thermometer, or it breaks in the middle of cooking, refer to this chart for another way of testing the temperature of your candy. Drop a small spoonful of the candy in room temperature water to see how it react. Is it brittle and super hard? You've reached the hard-crack stage. Does it barely keep it's shape? It's more than likely a soft-ball.

    • Thread stage for syrup 230 to 233 F
    • Soft -ball stage for fudge 234 to 240 F
    • Firm-ball stage for caramels 244 to 248 F
    • Hard-ball stage for marshmallows 250 to 266 F
    • Soft-crack stage for popcorn balls 270 to 290 F
    • Hard-crack stage for hard candy 295 to 310 F

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