Christmas Recipes in a jar 2014 easy for Partiess in the Philippines Pinoy Cute Kids for Gifts Ideas: Christmas Sweets Recipes Christmas Recipes In A Jar 2014 Easy For Partiess In The Philippines Pinoy Cute Kids For Gifts Ideas Photos

Tuesday 2 December 2014

Christmas Sweets Recipes Christmas Recipes In A Jar 2014 Easy For Partiess In The Philippines Pinoy Cute Kids For Gifts Ideas Photos

Christmas Sweets Recipes Biography

Source(google.com.pk)
Ingredients
2 egg whites
3 cups sugar
2/3 cup water
1/2 cup light corn syrup
1 teaspoon vanilla extract
1 cup chopped pecans
Directions
Place egg whites in the bowl of a stand mixer; let stand at room temperature for 30 minutes. Meanwhile, line three 15-in. x 10-in. x 1-in. pans with waxed paper.
In a large heavy saucepan, combine the sugar, water and corn syrup; bring to a boil, stirring constantly to dissolve sugar. Cook, without stirring, over medium heat until a candy thermometer reads 252° (hard-ball stage). Just before the temperature is reached, beat egg whites on medium speed until stiff peaks form.
Slowly add hot sugar mixture in a thin stream over egg whites, beating constantly and scraping sides of bowl occasionally. Add vanilla. Beat until candy holds its shape, about 5-6 minutes. (Do not overmix or candy will get stiff and crumbly.) Immediately fold in pecans.
Quickly drop by heaping teaspoonfuls onto prepared pans. Let stand at room temperature until dry to the touch. Store between waxed paper in an airtight container at room temperature. Yield: 1-1/2 pounds (60 pieces).
This is not particularly my favorite kind of candy but I thought it was pretty good and the people that I made it for loved it. Unfortunatly, mine were a little flat but I think it was my fault. I will try it again next Christmas."
Ingredients
2 teaspoons butter
3 envelopes unflavored gelatin
1 cup cold water, divided
2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
3/4 teaspoon peppermint extract
10 to 12 drops food coloring
1/4 cup confectioners' sugar
1/4 cup finely ground peppermint candies
Directions
Line a 13-in. x 9-in. pan with foil and grease the foil with butter; set aside.
In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage).
Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in extract. Spread into prepared pan. Quickly drop food coloring over candy; cut through candy with a knife to swirl. Cover and let stand at room temperature for 6 hours or overnight.
Combine confectioners' sugar and peppermint candies. Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares; toss in confectioners' sugar mixture. Store in an airtight container in a cool dry place.

"I ended up making four batches of these fluffly treats as Christmas gifts this year. They are so good and everyone who received them loved them. They are so much better than store bought! I can't wait to make different varieties.