Christmas Candy Recipes

2 cups sugar
1 cup canned or dairy eggnog
1 tablespoon light corn syrup
2 tablespoons butter
1 teaspoon vanilla
1/2 cup chopped candied cherries
1/2 cup flaked coconut

Butter sides of heavy 3-quart saucepan.

In prepared pan, combine sugar, eggnog and corn syrup. Cook over medium heat, stirring constantly, until the mixture comes to boiling. Cook to soft ball stage (238§F) without stirring.

Immediately remove from heat; cool to lukewarm (110§F) without stirring.

Add butter and vanilla. Beat vigorously until very thick and candy just starts to lose its gloss, about 8 minutes.

Quickly stir in cherries and coconut; pour into buttered 8 x 4 x 3-inch loaf pan.

Makes 1 1/4 pounds candy.

3 squares (1 ounce each) unsweetened chocolate, coarsely chopped
1/2 cup semisweet chocolate chips
3 packets sugar substitute
1 teaspoon peppermint extract

1. Line 95-inch loaf pan with buttered foil; set aside.

2. Melt chocolate and chips in medium bowl over hot, not boiling water, stirring constantly.

3. Stir in sugar substitute and peppermint extract; mix well. Pour into prepared pan. Score mints with knife into 1-inch squares. Refrigerate until firm.

4. Cut into squares. Store in refrigerator until just before serving.

3 squares (1 ounce each) unsweetened chocolate, coarsely chopped
1/2 cup semisweet chocolate chips
3 packets sugar substitute
1 teaspoon peppermint extract

1. Line 95-inch loaf pan with buttered foil; set aside.

2. Melt chocolate and chips in medium bowl over hot, not boiling water, stirring constantly.

3. Stir in sugar substitute and peppermint extract; mix well. Pour into prepared pan. Score mints with knife into 1-inch squares. Refrigerate until firm.

4. Cut into squares. Store in refrigerator until just before serving.