Angel Food Candy, Chocolate Hazelnut Truffles, White Chocolate Haystacks

We had a lovely work holiday party last night and I of course offered to make some candies for the occassion. In addition to a copius amount of chocolate caramel candies I also brought some other old favorites, Angel food candy and White Chocolate Haystacks (that my Grandma Vi had at every Christmas) and a new endeavor/favorite- chocolate hazelnut truffles.

Angel Food Candy- recipe from Allrecipes.com
Ingredients
1 Cup Sugar
1 Cup Dark Corn Syrup
1 Tablespoon Apple Cider Vinegar (or any white vinegar)
1 Tablespoon Baking soda
1 12 oz package semisweet chocolate chips (i also threw in some leftover butterscotch chips)

1. Butter a 9"x13" baking dish
2. In a medium saucepan over medium heat combine the sugar, corn syrup, and vinegar. Stir until sugar dissolves. Heat without stirring until the mixture reaches 300-310° or until a small amount of syrup dropped into cold water forms hard, brittle threads.
3. Remove from heat and stir in the baking soda. Pour into prepared pan and do not spread. Allow to cool completely
4. In a double boiler melt chocolate chips stirring constantly until smooth. Break candy into pieces and coat with the chocolate. Place pieces on a wire rack to cool completely. Store in an airtight container in the refrigerator.

Chocolate Hazelnut Truffles- recipe from Taste of Home
Ingredients:
-3/4 Cup powdered sugar
-2 Tablespoons cocoa
-4 milk chocolate candy bars (1.55oz each)
-6 Tablespoons butter
-1/4 Cup heavy whipping cream
-1 Cup ground hazelnuts

1. In a large bowl whisk together the powdered sugar and cocoa. Set aside. In a double boiler melt the butter and candy bars. Add heavy cream and reserved sugar/cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8" square dish. cover and refridgerate at least 5 hours.2. Using a melon baller or spoon, shape candy into 1" balls and roll into crushed hazelnuts. Store in an airtight container in the refrigerator.

Grandma Vi's White Chocolate Haystacks

I happen to think that white chocolate is very misunderstood and people should give it more of a chance. I will say that if you are in the mood for chocolate it probably isn't going to do the trick, but on it's own it's so sweet and delicious.

My cousin Becky came to visit (and deliver my car to me!) the other weekend and I made sure to have all the fixin's to make one of her favorite treats that our Grandma Vi used to make. I did run a little short on peanut butter so we had to add a little maple flavored almond butter, which was a nice little twist on the original. Side note: if you have never tried any of Justin's natural peanut, almond, or hazelnut butter you really should, they are simply delicious!

These are so quick to throw together and will disappear in mere moments because even though they have a crunch they just melt in your mouth. If you are still opposed to giving white chocolate a shot I suppose you could use dark chocolate, milk chocolate , or butterscotch chips instead.

Ingredients:

-12oz White Chocolate

-1 Cup Peanut Butter

-2 Cups Mini Marshmallows

-4 Cups Chow Mein Noodles (or just shy of a 12oz bag)

Directions:

1. Melt white chocolate and peanut butter over double boiler or in the microwave

2. Pour chocolate/peanut butter mixture over chow mein noodles and stir in marshmallows. Gently combine.

3. Spoon clusters onto wax paper and let cool.