Homemade Vegan Holiday Candy
By Mimi Clark
In the time it takes to go to the mall, find parking, fight the crowds, and deliberate over the perfect gifts for family and friends, you could be in your kitchen making heartfelt, delectable, ethical candy gifts with as few as four ingredients. Even if you consider yourself "anti-craft" with nary an artistic bone in your body, you can fashion inexpensive, edible creations, sure to impress everyone from your child's teacher to the host or hostess of a potluck. Best of all, you can involve your whole family in assembling these iconic candy recipes, made with love.
Chocolate is always a star in edible holiday gifts, and dairy-free chocolate chips are my go-to for ease and convenience. Look for brands that are organic, fair trade, and (if it's a concern) gluten-free. Some brands are made on shared equipment, meaning that they could have traces of dairy, eggs, or common allergens. Others are made on dedicated equipment. Chocolate chips have varying degrees of cacao: Semisweet chips usually have between 42 and 62 percent cacao and are sweeter than bittersweet chocolate chips, which usually have between 65 and 72 percent cacao. Chocolate with 100 percent cacao is sugar-free.
While some of these recipes are more labor-intensive than others, they can all be made over the course of a weekend. Assembling everything in advance is critical in candy-making, so be sure to read the recipes and gather all the ingredients before you begin. Although at first glance appearing intimidating, this candy-making requires only limited equipment and supplies, some of which you probably already have. Generally speaking, you will need disposable gloves, a silicone spatula, a cookie sheet, unbleached waxed or parchment paper, plastic wrap, a food processor, an electric mixer, and a double boiler or a microwave to melt chocolate.
If you don't have a double boiler, you can makeshift one by nesting a stainless steel bowl with chocolate chips over a pot of barely simmering water. Make sure the bowl fits snugly over the pot and the bottom of the bowl doesn't contact the water. If any steam or water droplets touch the chocolate, it will cause the chocolate to "seize" or harden. The only way to reverse this is to add a few drops of oil to the seized chocolate, but it's best not to have to resort to that.
Gift packaging can be as simple and inexpensive as covering a clean coffee can with holiday gift wrap, or covering a sterilized glass jar with a fabric lid secured with a ribbon. Once you make your own candy, you may never want store-bought again!
Tips: When melting chocolate chips, you may find that the result is too thick, in which case you can add a few drops of oil to thin it. Got leftover melted chocolate? Make "haystacks" by pouring melted chocolate over flaked coconut, or pour over nuts, seeds, and/or dried fruit, or use to top ice cream.
Ingredient Resources
Flavors and extracts: www.frontiercoop.com/extracts-and-flavors, "Simply Organic" line is gluten-free
Gluten-free, dairy-free, allergy-friendly chocolate chips: www.enjoylifefoods.com
Organic dark, white, and sugar-free chocolate chips made on dedicated equipment: www.paschachocolate.com
Organic Original Rice Nectar: vegan, gluten-free, ideal substitute for corn syrup in candy-making, www.suzannes-specialties.com
Organic reduced-fat shredded coconut: some Whole Foods, online stores, www.edwardandsons.com
Plant-based food coloring: some Whole Foods, www.colorgarden.net
Chocolate Peanut Butter Cups
(Makes approximately 3 dozen)
These decadent confections are simple to make, and the variations can include any nut or seed butter.
1 cup organic creamy peanut butter (see Tips below)
1/4 cup organic confectioner's sugar
1/2 teaspoon organic vanilla flavor or extract (see Ingredient Resources)
24 ounces dairy-free chocolate chips
2 Tablespoons organic coconut oil (optional)
To prepare the peanut butter filling, blend peanut butter, sugar, and vanilla in a food processor. Process until a ball is formed. If the ball does not come together, add more sugar. If it's too dry, add a drop of water or dairy-free milk. Wrap ball in waxed paper and refrigerate for at least an hour. Alternatively, refrigerate overnight, or freeze until ready to use.
Heat chocolate chips (plus coconut oil if desired to add gloss to finished candies) over a double boiler or microwave at 30-second intervals until melted, stirring in between.
Place thirty-six 1-inch diameter fluted foil candy cups on a cookie sheet or a large tray, or use a silicone mold. Spoon 1 teaspoon melted chocolate into the bottom of the cups. Using the back of the measuring spoon, spread chocolate to cover the bottom and sides of the cups. Be sure not to leave any holes. Refrigerate cups for approximately 10 minutes.
Pinch off 1 teaspoon of peanut butter filling, roll into a ball, drop into hardened chocolate cup, and flatten slightly into a disc that sits below the top of the cup. Repeat with remaining peanut butter balls and chocolate cups.
Spoon 1 teaspoon melted chocolate over peanut butter ball to completely cover it. Gently tap the cup to distribute chocolate and to remove air bubbles. Use a spoon to fill in any gaps so that chocolate is flush with the top of the cup.
Refrigerate peanut butter cups on a cookie sheet for 15-20 minutes until firm. Package in a holiday box or gift bag and attach a homemade candy label.
| Total calories per peaut butter cup: 146 | Fat: 9 grams |
| Carbohydrates: 15 grams | Protein: 3 grams |
| Sodium: 30 milligrams | Fiber: 2 grams |
Tips: If you have an unopened jar of nut butter, transfer contents to food processor and mix well to incorporate oil. Then transfer contents back into jar and store jar upside down in fridge. Depending on the type of nut/seed butter you use, you may need to vary the ratio of nut/seed butter to confectioner's sugar.
Homemade "Tootsie Rolls"
(Makes approximately 3 1/2 dozen)
These bite-sized, chewy treats are made of candy "clay," which cake decorators and pastry chefs use to sculpt chocolate pinecones, flowers, and figurines.
1 cup vegan chocolate chips
1/4 cup organic rice nectar
3/8 teaspoon water
3/4 teaspoon orange or vanilla flavor or extract
Forty-two 3" x 3" squares of waxed paper or colored foil
Line a cookie sheet with plastic wrap. Melt chocolate over a double boiler or microwave at 30-second intervals, until melted, stirring in between.
Add rice nectar, water, and flavoring. Stir well. Pour mixture 1-inch thick onto the center of the prepared pan. Cover the mixture with plastic wrap and allow to set overnight at room temperature. The mixture will be stiff but flexible like taffy.
The next day, peel off plastic wrap and cut candy into 3/4-inch wide strips. Use gloved hands to roll each strip into a snake-like log, approximately 1/2-inch in diameter. Cut into 1-inch sections and set aside for several hours to firm up before wrapping.
Roll each candy in a square of waxed paper or colored foil, and twist the ends to secure. Package in a holiday box or gift bag and attach a homemade candy label.
Variation: Make dairy-free white chocolate candy clay, laced with cruelty-free food coloring, to fashion pastel colored roses, leaves, etc.
| Total calories per candy roll: 21 | Fat: 1 gram |
| Carbohydrates: 3 grams | Protein: <1 gram |
| Sodium: <1 milligram | Fiber: <1 gram |
Chocolatey Peppermint Wafers
(Makes 5 dozen)
Refreshingly cool, creamy peppermint center enrobed in chocolate!
1/3 cup organic rice nectar
1 teaspoon organic peppermint flavor or extract
1/2 cup vegan margarine
4-3/4 cups organic confectioner's sugar, sifted (see Tips)
12 ounces vegan chocolate chips
1 Tablespoon organic coconut oil (optional)
Using an electric mixer, combine rice nectar, extract and margarine, and mix until smooth.
Add sugar, one cup at a time, blending after each addition. Start on low speed or powdered sugar will fly all over.
Using a 1/2 Tablespoon measure, scoop mixture into 1-inch balls. Place on baking sheet lined with waxed or parchment paper. Gently flatten balls with the palm of a gloved hand, coated with confectioner's sugar so they don't stick, until they are 1-inch across and 1/4-inch thick (or 1/8-inch thick if you prefer "thin" mints). Set aside to dry for approximately 2 hours or overnight at room temperature.
Heat chocolate chips (plus coconut oil if thinner coating is desired) over a double boiler or in a microwave at 30-second intervals until melted, stirring in between.
Drop mint wafers, one at a time, into melted chocolate to coat. Working quickly, lift out with a fork, allowing excess chocolate to drip into the pot. Repeat until all candy is coated with chocolate. (Note: For a thicker chocolate coating, dip mints in chocolate a second time.) Place on waxed or parchment paper for 1-2 hours until dry. Wrap mints in colored foil and package in a gift box or bag and attach a homemade candy label.
| Total calories per wafer: 80 | Fat: 3 grams |
| Carbohydrates: 13 grams | Protein: <1 gram |
| Sodium: 16 milligram | Fiber: <1 gram |
Tips: To make your own confectioner's (aka powdered or 10x) sugar, in a heavy-duty blender, finely grind 1 cup of organic sugar and 1 Tablespoon starch (organic cornstarch, arrowroot, tapioca, or potato starch) to keep the sugar dry. Store in air-tight container.
Coco-Almond Candies
(Makes approximately 40, 1/2 Tablespoon each)
The perfect candy trifecta: chocolate, coconut, almonds!
2 cups organic reduced fat, finely shredded coconut
7 Tablespoons organic rice nectar
1/4 cup organic coconut oil
1 teaspoon organic vanilla flavor or extract
40 almonds
8 ounces vegan chocolate chips
2 teaspoons organic coconut oil (optional)
Pulse coconut, rice nectar, 1/4 cup coconut oil, and vanilla in a food processor. With gloved hands pinch some of the mixture to see if it holds together. If not, refrigerate for approximately 20 minutes.
Line a large plate with waxed or parchment paper. Using 1/2 Tablespoon measure, press the coconut mixture firmly into the bowl of the spoon and level off. Gently coax the mixture out of the spoon; release onto waxed or parchment paper. Repeat until all of the mixture is used.
Gently but firmly press one almond in the center of each candy so that the almond adheres to the coconut. If the coconut breaks, gently squeeze it back together.
Heat chocolate chips (plus 2 teaspoons coconut oil if desired) over a double boiler or in a microwave at 30-second intervals until melted, stirring in between. Lower candies, one at a time, into the chocolate mixture until completely coated with chocolate. Working quickly, lift out with a fork, allowing excess chocolate to drip into the pot. Repeat until all candy is coated with chocolate.
Place candies on waxed or parchment paper to dry. Package in a holiday box or gift bag and attach a homemade candy label.
| Total calories per candy: 74 | Fat: 5 grams |
| Carbohydrates: 8 grams | Protein: 1 gram |
| Sodium: <1 milligram | Fiber: 1 gram |
Please note: It is not recommended that young children participate in making the following recipe.
Nut Brittle
(Makes 1/2 pound)
Butter is not required in this old-fashioned classic, but a candy thermometer is critical to ensure that the result is brittle and not taffy!
To make 1 pound of nut brittle, double the recipe, which will increase the cooking time.
Vegetable oil spray
1/4 cup organic rice nectar
1/4 cup water
1/2 cup granulated organic sugar
1/8 teaspoon salt
3/4 cup unsalted raw nuts
1/2 teaspoon organic vanilla flavor or extract
1/4 teaspoon baking soda
1/4-1/2 teaspoon spices (chili powder, cayenne pepper, cinnamon, or ground ginger; optional)
Lightly spray a cookie sheet, jelly-roll pan, or pizza pan with oil. In a deep 2-quart pot, combine rice nectar, water, sugar, and salt. Stir to combine over medium heat.
Clip candy thermometer to the side of the pot but do not allow thermometer to touch the bottom of the pot. Do not stir. Wait until mixture comes to a boil and reaches 236 degrees (soft ball stage on a candy thermometer), approximately 12-14 minutes.
Add nuts, stirring constantly, until they exude a cooked smell and the syrup bubbles are a medium amber color, approximately 8-10 minutes, or 290 degrees on the candy thermometer.
Remove from heat and quickly stir in vanilla, baking soda, and spices if using. Use caution as this will cause steam and could burn your hand. The mixture will begin to foam.
Pour hot liquid onto baking sheet and quickly spread the mixture with an oiled, offset spatula or with the back of an oiled spoon. Let brittle cool completely at room temperature, or refrigerate to expedite the process.
Break brittle into irregular pieces.
Package in a holiday box or gift bag and attach a homemade candy label. Brittle can be stored in an airtight container at room temperature for up to one month.
| Total calories per wafer: 157 | Fat: 7 grams |
| Carbohydrates: 23 grams | Protein: 3 grams |
| Sodium: 78 milligram | Fiber: 1 gram |
Tips: To test its potency, add 1/2 teaspoon of baking soda to a few Tablespoons of distilled white vinegar. If it's viable, it will bubble and fizz. If not, replace it!
Tempered Chocolate
Tempering chocolate eliminates the potential for the chocolate to melt in your hands or produce a grayish color that occurs when the cocoa fat separates. It's a process of gradually heating and cooling melted chocolate while stirring. This process makes chocolate smooth and glossy and gives it a "snap" when you bite into it.
Chocolate chips usually do not have a high enough percentage of cocoa butter to temper, so if you choose to use tempered chocolate in these candy recipes, you would need to substitute your favorite dairy-free chocolate bars for the chocolate chips, and follow tempering instructions. www.davidlebovitz.com/tempering-choco/
Where to Buy Candy Making Supplies
Candy thermometer: Craft stores, cake and candy supply stores, online stores, www.tinyurl.com/y9otefv9
Chocolate tempering thermometer: Craft stores, cake and candy supply stores, online stores, www.tinyurl.com/y96euccg
Double boiler: www.tinyurl.com/y7qkucjh, online store
Packaging
Candy Boxes: Craft stores, cake and candy supply stores, The Container Store, dollar-type stores, www.papermart.com
Candy Wrappers: Colored foil squares, fluted candy cups, Chinese take-out containers
Cookie Tins: Craft stores, cake and candy supply stores, Jo-Ann Fabrics, The Container Store, dollar-type stores, Michael's, www.papermart.com
Custom Labels: Create your own labels template: www.tinyurl.com/ybj59vcc "From the Kitchen Of" personalized labels: www.tinyurl.com/y89oo85l "Homemade Candy" labels: www.tinyurl.com/y7gbszro
Mimi Clark has been teaching vegan cooking classes in the metropolitan Washington DC area for 26 years. For cooking class information, go to www.veggourmet.wordpress.com
