Cranberry Snow Candy Recipes

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large saucepan, combine the cranberry sauce, 1 cup sugar and lemon and orange gelatin. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in walnuts. Pour into prepared pan. Cover and refrigerate overnight. , Using foil, lift candy out of pan. Discard foil; cut into 1-in. squares. Roll in remaining sugar. Store at room temperature between layers of waxed paper in an airtight container. Best when stored at least three days before serving.

Steps:

• Line an 8x8-inch pan with waxed paper; coat the paper with vegetable oil.
• Combine 1 cup sugar, jellied cranberry sauce, and raspberry Jell-O® mix in a saucepan over medium heat, stirring until sugar and gelatin have dissolved. Bring to a boil, reduce heat to low, and simmer 20 minutes, stirring often. Mix walnuts into candy.
• Pour candy into prepared pan and let set at room temperature overnight. Cut candy into squares and roll squares in sugar. Place sugared candies onto waxed paper to set.

Steps:

• Melt white chocolate chips in the top of a double boiler; remove from heat.
• Add cranberries and walnuts/ drop mixture by teaspoonfuls onto wax paper.
• Allow to harden.

Steps:

• Pour the maple syrup into a deep pot and bring to a boil--but don't let it boil over.
• Boil for 4 minutes.
• Make a snowball out of the one cup of clean snow and put it on a plate or small bowl.
• Test the syrup by pouring a small amount onto the snowball; if it clings to the snow and stops running, it is ready.
• Slowly pour the syrup in short, thin lines onto the packed snow in the pan.
• As it hardens, pick it up and eat it with a spoon or twist it onto popsicle sticks.

Steps:

• Beat sugar and cranberry sauce together in sauce pan.
• Melt and bring to a boil over moderate heat and add jello.
• Stir until dissolved.
• Add nuts.
• Pour into lightly oiled 9x5x3 pan.
• Refrigerate until firm.
• Cut into small 1 to 1 1/2 pieces and roll in granulated sugar.
• Let stand at room temperature to dry.
• After 24 hours sugar again.
• You may add 1 1/2 pkg Knox gelatin for stiffer candy.

Steps:

• Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight.
• Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add to sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.)

Steps:

• In saucepan, combine cranberries, sugar, and 1/2 cup water. Bring to boil; simmer for 3 minutes, or until cranberries are tender but hold their shape.
• Drain, reserving 2 tbsp. syrup.
• Melt chocolate with milk; stir till smooth. Add vanilla.
• Stir in remaining ingredients, cranberries, and reserved syrup.
• Pat in well-greased 9x9x2-inch baking dish. Chill till firm. Cut in squares.

Steps:

• Place all ingredients in a heavy bottomed pot, over medium-high heat.
• Stir as the mixture is heating up, but DO NOT STIR once it starts to boil or simmer.
• Once the mixture comes to a low boil, gently swirl the pot a few times, but do not stir or jostle the pot. Also, do not put a spoon or etc into the pot.
• Lower the heat to low/medium. Simmer for 7 minutes, without stirring.
• Turn off the heat.
• At the five minute mark, have the kids go collect clean snow in large baking pans.
• Drizzle the candy syrup over the snow (a tablespoon or two per serving). It will be cool enough to eat within seconds. With young children, be vigilant.
• This makes enough for five kids to make two or three rounds of snow candy.
• Clean-up will seem awful - but it's just sugar; Soak everything in warm water, and cleaning will be a breeze.
• Flavoring note: I use natural orange flavoring extract; this seems to be my kids' favorite. We've also used no flavor (just the sugar with the lemon juice). Flavoring is a matter of preference; any extract will work - vanilla, peppermint, cherry, etc.

Steps:

• Beat cranberry sauce on high speed with electric mixer until smooth, about 5 minutes.
• Gently stir in lemon-lime soda.
• Divide mixture to fill 2 ice cube trays. Freeze until firm.
• Transfer cubes to food processor and mix until frothy.
• Pour into 1-quart container and cover. Freeze until 30 minutes before serving. Spoon into serving dishes and garnish with mint leaves or whipped topping.