When I was a small child, I remember my great aunt would make every type of Christmas candy and cookie imaginable. Since she passed away, some of these “old classics” just stopped. Now, I’m taking my aunt’s old classics and updating them for modern times.
Don’t be afraid of making Christmas candies. This recipe is pretty fool-proof. And as they used to say, “Try it; you’ll like it.”
- 2 1/2 cups sugar
- 1/2 cup corn syrup
- 1/2 cup water*
- Pinch of salt
- 2 egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1/2 cup of sweetened coconut
- To start, combine the sugar, corn syrup, water and salt in a saucepan.
- Place the egg whites in the bowl of a mixer with the whisk attachment.
- Heat the sugar mixture over low heat, stirring with a wooden spoon until the sugar is dissolved. Keep the pan over low heat and swirl the pan occasionally, until the mixture hits 260 degrees on a candy thermometer.
- Once the mixture is getting close to 260 degrees, start the mixer and whisk the eggs until they have firm peaks.
- Remove the pan from heat and with the mixer on low, slowly add the hot sugar mixture in a steady stream and then add the extracts. Keep whisking and increase speed. Whisk mixture until the mixture is less glossy and has a dull sheen to it; it will also become stiff and hold a shape. Be careful — the mixture may get too hard for your mixer to work and you may need to continue to mix by hand at this point. Add in the coconut and mix fully to incorporate.
- With a small tablespoon ice cream scoop sprayed with cooking spray, plop out amounts of mixture onto a wax paper lined baking sheet. Let these sit and fully dry at least a couple hours. Turn them over part way through so that the candies dry on all sides.
- Store in an airtight container and you will have a classic but modern Christmas candy to share with friends!
- *If it’s humid out, reduce the water by a tablespoon.