Save A festive dessert platter featuring a colorful assortment of homemade rock candies holiday-themed chocolates and sparkling sugar confections perfect for adding a sweet eye-catching centerpiece to your holiday table
Ingredients
- Rock Candy: 2 cups granulated sugar ¾ cup water ½ cup light corn syrup ½ tsp flavored extract (peppermint cherry or lemon) Food coloring (red green or as desired) Powdered sugar (for dusting)
- Holiday Chocolates: 200 g high-quality dark chocolate chopped 100 g white chocolate chopped Holiday sprinkles or edible glitter
- Sugar Confections: 1 cup assorted gumdrops ½ cup candied fruit (cherries orange peel etc) ½ cup sparkling sugar or edible glitter
Instructions
- Step 1:
- Line two baking sheets with parchment paper and lightly dust with powdered sugar
- Step 2:
- For the rock candy combine granulated sugar water and corn syrup in a heavy-bottomed saucepan Stir constantly over medium heat until sugar dissolves
- Step 3:
- Increase heat and bring to a boil without stirring Continue cooking until mixture reaches 300°F (150°C) on a candy thermometer (hard crack stage)
- Step 4:
- Remove from heat immediately Add flavored extract and a few drops of chosen food coloring Swirl gently to combine
- Step 5:
- Carefully pour the hot syrup onto the prepared baking sheet Let cool for 5–10 minutes then use a buttered knife to score into pieces or break into shards once fully set (about 1 hour) Dust with more powdered sugar to prevent sticking
- Step 6:
- For holiday chocolates melt dark and white chocolate separately using a double boiler or microwave in short bursts
- Step 7:
- Pour melted chocolates into festive silicone molds or spread onto parchment swirling white into dark for a marbled effect Sprinkle with holiday sprinkles or edible glitter Let set at room temperature or refrigerate until firm then unmold or break into pieces
- Step 8:
- Arrange rock candy chocolates gumdrops candied fruit and sparkling sugar on a large platter in a decorative holiday pattern Serve immediately or store candies in airtight containers
Save Required Tools
Heavy-bottomed saucepan Candy thermometer Parchment paper Silicone chocolate molds (optional) Mixing bowls Spatula Large platter
Allergen Information
Contains soy and dairy (chocolate) May contain traces of nuts if chocolates are processed in shared facilities Corn syrup may not be suitable for those with corn allergies Always check ingredient labels for hidden allergens
Nutritional Information
Calories 280 Total Fat 8 g Carbohydrates 50 g Protein 2 g
Save This rock candy display adds a festive and colorful touch to any holiday gathering Enjoy crafting and sharing these sweet treats
Recipe FAQ
- → How do I achieve the perfect hard crack stage for rock candy?
Use a candy thermometer to monitor the sugar syrup. Heat to 300°F (150°C) without stirring once boiling to reach the hard crack stage essential for rock candy texture.
- → What flavors work best for the rock candy extract?
Peppermint, cherry, and lemon extracts provide vibrant, seasonal flavors. Feel free to experiment with almond, orange, or vanilla for variety.
- → How can I create the marbled effect in the holiday chocolates?
Melt dark and white chocolates separately, then pour both into molds or parchment paper, swirling gently with a spatula before setting.
- → What is the best way to prevent rock candy pieces from sticking?
Dust the baking sheets and finished candy shards with powdered sugar to reduce stickiness and make handling easier.
- → Can these confections be stored for later use?
Store candies in airtight containers separately to maintain flavor integrity and prevent moisture absorption.
- → Are there any allergen concerns with these ingredients?
Yes, chocolates contain soy and dairy, and there may be traces of nuts. Corn syrup is also present, so check for personal allergies.