Best 4 Pink Ice Christmas Candy Recipes
PINK ICE
You'll love the creamy goodness of this refreshingly minty candy. It's festive pink color makes it lovely on the treat tray. --Phyllis Scheuer, Wenona, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 10 ounces.
Number Of Ingredients 4
Steps:
- In a microwave, melt candy coating at 70% power for 1 minute; stir. Microwave in additional 10- to 20-second intervals, stirring until smooth., Stir in the crushed candies, peppermint extract and food coloring. Spread onto waxed paper to cool completely. Break into small pieces; store in an airtight container.
Nutrition Facts : Calories 312 calories, Fat 16g fat (15g saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 42g carbohydrate (40g sugars, Fiber 0 fiber), Protein 0 protein.
PINK ICE
Make and share this Pink Ice recipe from Food.com.
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- HowToStep
- Cut lemons into chunks and combine with the sugar, food coloring, and water in a blender half full of ice -- blend at high speed -- add more ice if too slushy -- or water if too thick.
Nutrition Facts : Calories 81.2, Carbohydrate 29.9, Fat 0.5, Fiber 7.6, Protein 1.9, SaturatedFat 0.1, Sodium 9.6, Sugar 12.6
COCONUT ICE - OLD-FASHIONED SWEET SHOP COCONUT CANDY
A trip down Memory Lane! This is my mum's recipe for Coconut Ice, little coconut squares which are coloured pink and white, and used to be popular in old-fashioned British sweet (candy) shops. My mum used to make trays and trays of these for our Church fêtes, as well as for Christmas and for gifts. These lovely little coconut morsels are very popular in Scotland where I think my mum's recipe originated - either from my Scottish grandmother or an auntie. These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates!
Provided by French Tart
Categories Candy
Time P1DT15m
Yield 50-60 Squares of Coconut Ice
Number Of Ingredients 5
Steps:
- Line a 20cm square tin with baking parchment. Mix the condensed milk with the coconut, icing sugar and vanilla extract until thoroughly combined. Spoon half of the mixture in the base of the tin and spread out evenly with the back of a spoon.
- Add the food colouring to the remaining mixture and blend well until it is an even pink colour. Spread over the top of the first layer and smooth out.
- Leave overnight, or at least for 4-5 hours, in a cool place before cutting into squares.
- Store in an airtight tin for longer periods; keeps for up to 4 weeks.
- Cook's tips.
- If you are able to leave the coconut ice overnight it will dry out and give a more traditional, crumbly texture.For a simple gift idea, place some of the coconut ice in attractive airtight jars and attach a gift tag, or in squares of clear cellophane and tie with colourful ribbon.
Nutrition Facts : Calories 84.8, Fat 2.9, SaturatedFat 2.4, Cholesterol 2.8, Sodium 27.8, Carbohydrate 14.4, Fiber 0.3, Sugar 14, Protein 0.9
PINK CHOCOLATE POMEGRANATE CANDIES
Make and share this Pink Chocolate Pomegranate Candies recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h15m
Yield 1 tray
Number Of Ingredients 3
Steps:
- Spray the ice cube tray with cooking spray.
- Put 2-3 pomegranate seeds in the bottom of each tray to serve as the topping.
- Melt pink chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place in freezer to set.
- Put 1 tablespoon of pomegranate seeds in each tray, then cover with remaining melted pink chocolate. Place in refrigerator for about 1 hour until set.
Nutrition Facts : Calories 72.2, Fat 1, SaturatedFat 0.1, Sodium 2.6, Carbohydrate 16.3, Fiber 3.5, Sugar 11.9, Protein 1.4
Tips:
- To make sure your candy is the perfect consistency, use a candy thermometer to measure the temperature of the syrup.
- If you don't have a candy thermometer, you can test the syrup by dropping a small amount into a glass of cold water. If the syrup forms a soft ball, it is ready.
- Be careful not to overcook the syrup, as this will make the candy too hard.
- If you want to add color to your candy, use food coloring or natural food colorings like beet juice or turmeric.
- You can also add flavorings to your candy, such as peppermint extract, vanilla extract, or almond extract.
- Be sure to grease your baking sheet or pan before pouring the candy onto it. This will help to prevent the candy from sticking.
- Let the candy cool completely before breaking it into pieces.
- Store your candy in an airtight container in a cool, dry place.
Conclusion:
Pink ice Christmas candy is a delicious and festive treat that is perfect for the holiday season. With its vibrant color and refreshing mint flavor, this candy is sure to be a hit with everyone who tries it. So gather your ingredients and get ready to make some pink ice Christmas candy today!
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