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Chocolate Covered Christmas Creme Candies: A Holiday Tradition

The scent of peppermint and melting chocolate always takes me back to Christmases spent with my grandmother. Every year, without fail, she’d transform her kitchen into a candy-making wonderland, and these Chocolate Covered Christmas Creme Candies were always the star. The process, though a bit finicky, was a labor of love, and the resulting candies were pure holiday magic – little creamy squares of joy enrobed in a rich, glossy chocolate shell. They’re a delicious reminder of family, warmth, and the joy of the season.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 12-24
Yield: About 2 dozen candies, depending on size
Dietary Type: Not specified (Contains dairy)

Ingredients

2 cups whipping cream
3 cups sugar
Milk chocolate candy bar (for melting)

Optional Flavors/Colors:

Peppermint extract
Coconut extract
Lemon extract
Food coloring

Equipment Needed

Large, heavy-bottomed saucepan
Candy thermometer
Pastry brush
Electric mixer (stand mixer recommended)
Glass bowl
Saucepan
Parchment paper

Instructions

In a large, heavy-bottomed pan, combine the whipping cream and sugar. It’s crucial to use a heavy-bottomed pan to prevent scorching.
Place the pan over medium-high heat. Bring the mixture to a boil, stirring constantly. This is very important as the mixture scorches easily. Do not walk away from the pan during this step!
Once the mixture is boiling, reduce the heat to medium-high, maintaining a steady boil. Continue to cook, still stirring frequently.
As the mixture cooks, sugar crystals may form on the sides of the pan. To prevent these from interfering with the candy’s texture, use a pastry brush dipped in water to wipe down the sides of the pan. Dip the brush in water frequently to keep it from gathering sugar.
Continue cooking until the mixture reaches the soft-ball stage. Use a candy thermometer to monitor the temperature; it should read 227 degrees Fahrenheit. This may take approximately 15-20 minutes. The soft-ball stage is when a small amount of the hot candy mixture dropped into cold water forms a soft, pliable ball.
Remove the pan from the heat and let the mixture cool completely. This step is crucial for achieving the right consistency for the creme centers.
Once cooled, the mixture will be very hard to beat initially. Begin beating with an electric mixer. If you have a heavy-duty stand mixer like a KitchenAid, it’s highly recommended for this step. The mixture will gradually cream up and become easier to work with. Be patient and persistent!
When the mixture has lost its gloss and become a creamy, opaque white, divide it in half (or into more portions if you want to create more than two flavors).
Add your desired flavorings to each portion. For example, add a few drops of peppermint extract for peppermint creme, coconut extract for coconut creme, or lemon extract for lemon creme. Use food coloring to achieve the desired color for each flavor. A little goes a long way, so start with a small amount and add more until you reach the desired shade.
Shape the flavored creme into small circles or squares. You can use a small spoon or your hands to form the candies. Place the shaped candies on a parchment-lined baking sheet.
Cover the shaped cremes and set them aside to harden. This can be done at room temperature, but refrigerating them will speed up the process.
To melt the chocolate, break the milk chocolate candy bar into pieces and place it in a glass bowl.
Fill a saucepan with a couple of inches of water and bring it to a boil. Reduce the heat to low, creating a gentle simmer.
Place the glass bowl with the chocolate over the simmering water, making sure the bottom of the bowl doesn’t touch the water. This creates a double boiler.
Stir the chocolate frequently until it is completely melted and smooth. Be careful not to overheat the chocolate, as this can cause it to seize up.
Once the chocolate is melted, dip each creme center into the melted chocolate, ensuring it is completely covered. You can use a fork or dipping tools to make this easier.
Place the chocolate-covered cremes back onto the parchment-lined baking sheet.
Allow the chocolate to harden completely. This can be done at room temperature, or you can refrigerate them to speed up the process.
Once the chocolate has hardened, the Chocolate Covered Christmas Creme Candies are ready to serve!

This isn’t an easy recipe, but it is worth the time. If it doesn’t work the first time, don’t give up. Once you get it down, you will love this recipe. I promise.

Expert Tips & Tricks

Preventing Scorching: Constant stirring is key to preventing the sugar from scorching at the bottom of the pan. Don’t skip this step!
Achieving the Soft-Ball Stage: A candy thermometer is your best friend here. Accurate temperature is critical for the right texture. If you don’t have a thermometer, carefully drop a tiny bit of the hot mixture into a bowl of ice water. It should form a soft, pliable ball that you can easily flatten between your fingers.
Flavor Infusion: Don’t overdo the flavor extracts. A few drops are usually enough. You can always add more, but you can’t take it away!
Chocolate Tempering (Optional): For a super glossy, professional-looking chocolate coating that doesn’t melt easily at room temperature, consider tempering the chocolate. There are many resources online that explain the tempering process.
Troubleshooting Seized Chocolate: If your chocolate seizes up and becomes grainy, try adding a teaspoon of vegetable oil or shortening and stirring vigorously. This can sometimes bring it back to a smooth consistency.
The creme needs to be completely cold before beating. Warm creme will not become creamy.

Serving & Storage Suggestions

Serve these delightful Chocolate Covered Christmas Creme Candies as a sweet treat after a holiday meal, as part of a festive dessert platter, or as a thoughtful homemade gift. Store them in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. They can also be frozen for longer storage (up to 2 months), but the chocolate may develop a slightly whitish bloom (a harmless separation of cocoa butter) when thawed.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	330 kcal	17%
Total Fat	15g	23%
Saturated Fat	9g	45%
Cholesterol	54mg	18%
Sodium	15mg	1%
Carbohydrates	51g	17%
Fiber	0g	0%
Sugars	50g	100%
Protein	1g	2%

Variations & Substitutions

Dairy-Free Version: Substitute the whipping cream with a full-fat coconut cream. Be sure to refrigerate the can of coconut cream overnight and only use the thick, solid part at the top. The consistency may be slightly different, but it can still create a delicious candy. Use dairy-free chocolate.
Different Chocolate: Experiment with different types of chocolate, such as dark chocolate or white chocolate, for the coating.
Nuts & Sprinkles: Add chopped nuts (pecans, walnuts, almonds) or festive sprinkles to the top of the chocolate-covered candies before the chocolate sets.
Liqueur Infusion: For an adult twist, add a teaspoon of your favorite liqueur (e.g., rum, brandy, amaretto) to the creme mixture after it has cooled.
Citrus Zest: Incorporate finely grated citrus zest (lemon, orange, lime) into the creme mixture for a bright, refreshing flavor.

FAQs (Frequently Asked Questions)

Q: Why is my creme candy mixture grainy?
A: The most common cause of a grainy texture is sugar crystals that haven’t fully dissolved. Make sure to stir constantly while cooking and wipe down the sides of the pan with a wet pastry brush to prevent crystals from forming.

Q: How do I prevent the chocolate from seizing up when melting it?
A: Avoid getting any water or steam into the melting chocolate. Use a dry bowl and make sure the bottom of the bowl doesn’t touch the simmering water.

Q: Can I use a microwave to melt the chocolate?
A: Yes, you can melt the chocolate in the microwave in 30-second intervals, stirring in between, until melted. However, be very careful not to overheat it, as this can cause it to burn. The double boiler method is generally more reliable.

Q: How long will the Chocolate Covered Christmas Creme Candies last?
A: Stored properly in an airtight container, they will last for up to a week at room temperature or up to two weeks in the refrigerator.

Q: Can I freeze these candies?
A: Yes, you can freeze them for up to 2 months. However, the chocolate may develop a slight whitish bloom when thawed.

Final Thoughts

These Chocolate Covered Christmas Creme Candies are more than just a sweet treat; they’re a connection to cherished memories and a way to create new ones. Don’t be intimidated by the process – embrace the challenge and enjoy the journey of creating something special. I encourage you to gather your family, put on some festive music, and try this recipe. And if you do, please share your creations and experiences – I’d love to hear all about it! Perhaps, enjoy them with a glass of warm milk or a cup of hot cocoa for the ultimate holiday indulgence. Happy candy-making!

Chocolate Covered Christmas Creme Candies Recipe