Holiday Candy | Graphic by Bethany Althauser | The Wright State Guardian
It has become a tradition in the Combs’ household for my dad, Cleon, to make delicious homemade candy every holiday season to share with family and friends. He has since perfected his recipes, so here are some sweet treat recipes that you can make and enjoy as well.
Potato Candy
First, we have my personal favorite, potato candy. I know what you are thinking, how could candy possibly taste good with potato in it? Honestly, I was hesitant to give it a try at first too, but it quickly became a favorite once I did. You do not taste any of the potato once it is made, as only a small amount is used to help act as a binding ingredient. Trust me, it is worth giving it a shot.
½ cup potatoes (mashed)
5-6 cups powdered sugar
½-¾ cup peanut butter
1 teaspoon vanilla extract
½ teaspoon salt
Mix the mashed potatoes, vanilla and only two cups of the powdered sugar in a bowl. Gradually add the remainder of the sugar according to your preferred sweetness (taste the dough as you do this).
Place a sheet of wax paper onto the counter and dust a light coating of powdered sugar onto the wax paper and your rolling pin.
Roll out the dough until it is about a quarter-inch thick.
Once the dough is rolled out, cut it into a rectangular shape and dust the top with a light coat of powdered sugar.
Cover your dough with another piece of wax paper and flip it over to the other side. Once flipped, peel off the first sheet of wax paper.
Place peanut butter into the microwave briefly to thin it down before stirring in the salt to enhance its flavor (this will also allow it to spread over the dough easier).
Spread your desired amount of peanut butter over the dough and place it in the fridge momentarily (10-15 minutes) for the peanut butter to firm back up.
Once the peanut butter has cooled, take it out of the fridge and begin to roll up your dough tightly.
Place your rolled up dough onto a cookie sheet and place it in the freezer for 30-45 minutes to stiffen up the dough and peanut butter. Once stiffened, take out of the freezer and cut the roll into the desired number of pieces. Enjoy!
Creamy Peanut Butter Fudge
Next, you can never go wrong with thick and creamy peanut butter fudge. This yummy treat can be quite rich, so it pairs well with a glass of milk.
3 cups whole milk
6 cups granulated sugar
12 oz marshmallow creme
32 oz peanut butter
1 ½ teaspoon vanilla extract
1 ½ salt
Place a pot of water onto the stove on low heat until it reaches a simmer. Take your mixing bowl from a stand mixer and place it over the pot, creating a double boiler.
Add peanut butter to the bowl to allow the heat to thin it slightly.
Once the peanut butter is warm and has thinned, add the marshmallow creme, vanilla and salt before mixing the ingredients together. Keep on low heat.
In a separate pot, mix together the milk and sugar and set it to medium-high heat. As it gets hot, make sure to stir it constantly so it does not burn. Once the milk and sugar comes to a rolling boil, check contents with a candy thermometer to make sure it has reached at least 220 degrees.
At 220 degrees, begin to gradually reduce heat and continue to stir until the candy thermometer reaches 238 degrees.
Remove contents from heat and remove the mixing bowl from the double boiler set up. Place the mixing bowl onto the mixer and set it to medium speed.
Begin to slowly pour the milk and sugar mixture into the mixing bowl. (Make sure not to scrape the sides of the pot for contents stuck to the side, as it has already crystallized and will make your fudge crumbly).
Once all the ingredients are mixed well, pour into a well-buttered 9-inch by 13-inch glass baking dish and allow it to cool. After the fudge has cooled and firmed up, cut it into the desired serving size pieces.
Buckeyes
Buckeyes are a staple candy in Ohio, and one of the easiest ones to make on this list. The mixture of peanut butter and chocolate will soon become a favorite of yours as well!
1 ½ cups peanut butter
1 cup softened butter (room temp, do not heat in microwave)
½ teaspoon vanilla extract
6 cups powdered sugar
4 cups semi-sweet chocolate chips
Paraffin wax
In a large bowl, add peanut butter, butter, vanilla and powdered sugar and mix well until a stiff dough is created.
Form one-inch balls with dough and place them onto wax paper.
Insert toothpicks into the middle of each ball and place into the freezer for approximately 45 minutes to allow them to cool (this will allow the chocolate to easily harden later).
Set up a double boiler on low heat to melt your chocolate chips.
As the chocolate chips melt, add paraffin wax (about a teaspoon at a time) to assist with the thinning of the chocolate.
Once the chocolate is at the desired consistency, take the peanut butter balls out of the freezer and begin to dip each one into the chocolate. After each ball has been dipped into the chocolate, place them back onto the wax paper to cool.
Remove the toothpicks before enjoying them!
