CANDY CHRISTMAS TREE RECIPES

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CHRISTMAS TREE WAFFLES | MCCORMICK



Christmas Tree Waffles | McCormick image

Make a new holiday memory this year – fluffy-on-the-inside and crisp-in-all-the-right-places Christmas Tree Waffles. McCormick® vanilla extract adds welcome warmth to this traditional waffle batter recipe. Green food coloring, mini chocolate candy “ornaments” and a dusting of powdered sugar “snow” make this holiday treat festive, flavorful and fun!

Provided by McCormick

Prep Time 5 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 8

2 cups waffle mix
1 1/3 cups milk
1 egg
2 tbsps vegetable oil
2 tsps McCormick® Pure Vanilla Extract
15 drops McCormick® Green Food Color
Confectioners' sugar
Mini candy-coated chocolate pieces such as M&M's® Minis

Steps:

  • Preheat round waffle iron. Spray with no stick cooking spray. Mix all ingredients, except confectioners’ sugar and candy pieces, until blended.
  • Pour about 1/3 cup of the batter onto center of hot waffle iron. Close lid. Cook about 5 minutes or until no longer steaming. Carefully remove waffle. Repeat with remaining batter.
  • Break each waffle into 4 triangles. Layer 3 triangles on a serving plate to resemble a Christmas tree. Sprinkle with confectioners’ sugar. Use candy-coated pieces to decorate the tree as ornaments.

Nutrition Facts : Calories 384 Calories

CHRISTMAS COAL CANDY RECIPE - FOOD NETWORK



Christmas Coal Candy Recipe - Food Network image

Know someone on Santa's naughty list? Give them this crunchy cocoa-flavored candy. It's sweeter than it looks and fun to make as you break it into odd-shaped pieces.

Provided by Food Network Kitchen

Categories     dessert

Total Time 4 hours 15 minutes

Cook Time 40 minutes

Yield about 4 cups candy

Number Of Ingredients 7

1 large egg white, at room temperature, beaten
1 1/4 cups confectioners' sugar
1/4 cup dark cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon distilled white vinegar
Black gel food coloring, for tinting
3 cups granulated sugar

Steps:

  • Line an 8-inch square baking pan with parchment, leaving a 1-inch overhang. Mix together the egg white, confectioners' sugar and cocoa in a bowl with a fork until smooth and very thick. (The mixture should hang on the fork in a blob without falling off.) Whisk in the vanilla and vinegar. Whisk in enough food coloring to turn the mixture a deep black color and the brown of the cocoa is no longer visible, 1/2 to 1 teaspoon.
  • Combine the granulated sugar and 1/2 cup water in a small saucepan and stir until the mixture looks like wet sand. Using a wet pastry brush, wipe down the sides of the pot where any sugar has clung to the side. Cook over medium heat until the mixture registers 258 to 260 degrees F on a candy thermometer, 8 to 10 minutes. Remove the pan from the heat and immediately stir in the black mixture, stirring vigorously until smooth. Spread in the prepared pan and let harden and cool completely, about 2 hours.
  • Lift the candy out of the pan using the parchment paper overhang as handles. Peel off the parchment and chip into small irregular-sized pieces using a chisel or a sturdy butter knife and rubber mallet. 

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