Christmas Candy Recipes

3 cups sugar
1 1/2 cups half-and-half or light cream
2 tablespoons espresso powder or 2 teaspoons instant coffee crystals
3 tablespoons light corn syrup
1/4 teaspoon ground cinnamon
2 tablespoons butter (no substitutes)
1 teaspoon vanilla
1 cup toasted chopped walnuts
Coffee beans (optional)

Line an 8-by-8-by-2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set the pan aside. Butter sides of a heavy 3-quart saucepan.

Combine sugar, half-and-half or light cream, espresso powder or instant coffee crystals, corn syrup and cinnamon in the saucepan. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low, continue boiling at a moderate, steady rate, stirring mixture occasionally, until thermometer registers 234 degrees, soft-ball stage (25 to 35 minutes). Adjust the heat as necessary to maintain a steady boil. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees (about 55 to 60 minutes). Remove thermometer from saucepan.

Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken; stir in nuts. Continue beating until fudge becomes very thick and stiff, and just starts to lose its gloss (about 10 minutes total). Spread fudge immediately into prepared pan.

Score fudge into squares while warm, and if desired, press a coffee bean into each piece. When fudge is firm, use foil to lift it out of pan. Cut into squares. Store tightly covered.

Makes 1 7/8 pounds

3 cups sugar
1 1/2 cups half-and-half or light cream
2 tablespoons espresso powder or 2 teaspoons instant coffee crystals
3 tablespoons light corn syrup
1/4 teaspoon ground cinnamon
2 tablespoons butter (no substitutes)
1 teaspoon vanilla
1 cup toasted chopped walnuts
Coffee beans (optional)

Line an 8-by-8-by-2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set the pan aside. Butter sides of a heavy 3-quart saucepan.

Combine sugar, half-and-half or light cream, espresso powder or instant coffee crystals, corn syrup and cinnamon in the saucepan. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low, continue boiling at a moderate, steady rate, stirring mixture occasionally, until thermometer registers 234 degrees, soft-ball stage (25 to 35 minutes). Adjust the heat as necessary to maintain a steady boil. Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degrees (about 55 to 60 minutes). Remove thermometer from saucepan.

Beat mixture vigorously with a clean wooden spoon until fudge just begins to thicken; stir in nuts. Continue beating until fudge becomes very thick and stiff, and just starts to lose its gloss (about 10 minutes total). Spread fudge immediately into prepared pan.

Score fudge into squares while warm, and if desired, press a coffee bean into each piece. When fudge is firm, use foil to lift it out of pan. Cut into squares. Store tightly covered.

Makes 1 7/8 pounds

1 cup sugar
1 cup light corn syrup
1 tablespoon baking soda
1 cup semisweet chocolate chips
1/2 cup walnuts, chopped

Grease a cookie sheet (we used a jelly roll pan) with butter. Set aside.

Combine sugar and syrup in a medium saucepan. Bring to a boil over medium heat without stirring until the mixture reaches 280 degrees on a candy thermometer (this takes about 20 minutes).

Remove from heat, stir down. Return to heat and continue to cook until it reaches 295 degrees.

Remove from heat and stir in baking soda. The syrup will foam up. Stir quickly and pour onto the cookie sheet. Melt chocolate chips in double boiler and drizzle over brittle.

Sprinkle with chopped nuts. When candy is completely cooled, break into pieces.

Makes about 1 1/2 pounds.