Mom's Christmas Candy

Alan, Barbara, Scott and Karen at Christmas, 1960

I thought we should do a post on Mom's Christmas Candy. She's famous for it. All her friends and neighbors wait to get it every year. And the rest of us look forward to her sharing with us when we come to visit. And Dad said she's making it this week! Here are a few recipes from her cookbook. Knowing Mom, she doesn't really follow them; so if we do, they won't turn out with her candy magic! You can get more recipes from her cookbook by clicking on Barbara Doney on the top of the page.


DIVINITY
2-2/3 c. sugar
2/3 c. light corn syrup
1/2 c. water
2 egg whites
1 t. vanilla
2/3 c. nuts, broken

Stir sugar, corn syrup and water over low heat until sugar is dissolved. Cook, without stirring, to 260° on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball). In mixing bowl beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla, beat until mixture holds its shape and becomes slightly dull. Fold in nuts. Drop mixture from tip of buttered spoon onto waxed paper. Do just 1 batch at a time.


ENGLISH TOFFEE
1 c. sugar
5 T. water
1/2 lb. butter
1 t. vanilla
1 c. walnuts
Chocolate chips

Cut walnuts coarsely and scatter on cookie sheet; set aside. Stir butter mixture constantly in heavy pan on highest heat. Mixture will appear fluffy. When mixture start to leave side (10 to 12 minutes) turns amber (250°) and starts to smoke slightly, remove from heat and pour over nuts. Spread chocolate chips on top.

PEANUT BUTTER BALLS
1-1/2 c. peanut butter
1 c. honey
26 graham cracker squares, crushed

Mix honey and peanut butter together. Add crushed crumbs. Mix well. Mold into small balls and chill. Drop into melted dipping chocolate and lift out with two-tined fork.

Barbara and Alan at Michelle's wedding reception, 2007

Finally, when we visited with Mom and Dad last year, she helped me make my favorite candy (acquired taste from BYU roommate) called Seafoam. I read through the Seafoam recipes and almost all of them are similar to Divinity (see above recipe). We tried this recipe, and it turned out perfect. Mom tried it; I tasted it : ) She even used it on her candy gift plates last year. Yum!

SEA FOAM 

1 c. white sugar
1 c. dark Karo syrup
1 tsp. vinegar
1 tbsp. baking soda
1 lb. light chocolate to dip [or dark...hello!]
Candy thermometer

In medium pan combine sugar, syrup and vinegar; bring mixture to boil over high heat. Reduce to low heat and cook slowly until temperature reaches 300 degrees F. Do not stir while cooking. (This allows candy to remain porous.) This takes approximately one hour. Remove from heat. Gradually add baking soda while stirring. Pour into buttered 8x8x2 pan. After candy is cool break into small pieces and dip into chocolate. [or just have it plain!] Put on waxed paper to cool. Melt dipping chocolate in a double boiler. This is a fabulous Christmas treat!

http://www.cooks.com/rec/doc/0,1647,154173-244203,00.html