Box of candy (christmas tree fudge and spicy truffles)

I decided to make some christmas candy for presents this year since we’re going to visit a whole bunch of people in Toronto over the holidays. I justed slight modifications of some of my favourite recipies:

Christmas tree fudge

This fudge has flavour of white chocolate and lime. Their sweet and acidic smell reminds me of how fresh the christmas tree smells when you’ve just brought it in from the crispy cold outside and they will melt on your tongue like snowflakes.

OBS! Use a thick bottomed pot to make the fudge, otherwise you might burn it.

  • 200 ml whipping cream
  • 450 ml white sugar
  • 150 g butter
  • 2 tbs of honey
  • 100 g white chocolate
  • 2 tsp vanilla sugar
  • grated peel from 1 big OR 2 small limes.
  • THERMOMETER

Heat up the sugar and the cream while stirring until the sugar is dissolved. Then add the honey and the butter (cut in pieces). Keep stirring until the butter and honey is dissolved too.

Bring the concoction to a gentle boil and check with the thermometer that it doesn’t get warmer than 116°C (after that it will burn). Once the right temperature is reached, take the pot off the heat and add the chocolate (broken into small pieces), the lime peel and the vanilla sugar. Keep stirring until the paste is smooth.

Cover a deep oven ware or baking sheet with parchement paper and pour the fudge paste into it. Leave it in the fridge to cool down and then cut out pices in whatever size you’d like with a sharp knife or small cookie cutters.

Spicy truffles

  • 200 ml whipping cream
  • 100 g butter
  • 200 g dark chocolate
  • 100 g white chocolate
  • 3 tbs brown sugar
  • 1/2 tsp ground cardamom
  • 1 tbs strong coffee
  • cinnamon

Prepare a hot water bath (a heat tolerant bowl over a pot of boiling water). Melt the dark chocolate in the bowl. Bring the cream and the butter to a quick boil in a thick bottomed pot and then add the sugar, the coffee and the cardamom.

Pour the mix over the melting chocolate in the bowl. Keep the water boiling on low heat under the bowl until all of the chocolate is melted and the paste is smooth. Add the white chocolate last and just stir carefully to get ripples of white in your truffles.

Leave the bowl with the truffle paste in the fridge for at least 2 hours (over night works too). Shape the paste into little round balls and sprinkle them with cinnamon (or coacoa) for decoration.

Place the candy in nice little boxes with parchment papaer in between the layers.

Perfect present for your grandparents or someone special :)

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