Welcome to those of you joining us from My Dreams of Disney and those of you just hopping aboard. We are the 3rd stop on our Magical Blogorail.
Not only is Epcot’s World Showcase a must do destination for magical holiday entertainment, but it is also a hot spot for delicious holiday treats from around the world. Each country boasts its own unique holiday themed goody that will be sure to get you in the holiday spirit.
We’ve compiled a list of treats from all the World Showcase countries. As you stop in each country to visit the various holiday storytellers from around the world, treat yourself to these homeland tastes. It will really help you experience what the holidays are like in other places. Check off Naughty or Nice to rate how much you liked it!
At Home Twist:
If you are like us and won’t be making it to Walt Disney World during the holidays, we’re including a recipe that you can easily recreate at home. Get a taste of a Canadian Christmas by making Maple “Bark” Brittle.
Maple “Bark” Brittle – Canada Pavilion (from A Taste of Epcot Cookbook)
Makes 15″ x 10″ Cookie Sheet
- 2 cups butter (4 sticks)
- 1 1/2 cups sugar
- 3/4 cup maple sugar
- 1/3 cup water
- 2 teaspoons maple extract
Chocolate and Pecans
- 2 cups semi-sweet chocolate chips or chopped semi-sweet chocolate, divided
- 1 cup chopped pecans, divided
- 2 teaspoons sea salt, divided
For Maple Brittle:
1. Line 2 15″ x 10″ cookie sheets with parchment paper
2. Combine butter, sugars, water and maple extract in a 4-quart saucepan. Cook over medium-high heat, stirring constantly, until mixture is between 270-290 degrees F (soft crack stage)
3. Pour mixture onto one cookie sheet and quickly spread as close to the edges as possible before brittle sets. Cook until hard at room temperature.
For chocolate and pecans:
1. Place ice in the bottom of a large bowl and cover ice with a kitchen towel.
2. Bring water to a gentle simmer on the bottom of a double boiler over medium low heat. Add 3/4 cup semi -sweet chocolate chips to the top of the double boiler and place over heat, making sure the bottom of the pot is not touching the water. Stir continuously until about 3/4 of the chips are melted.
3. Remove from heat and place in towel in ice bowl and let sit for 20 seconds. Remove from ice and gradually add 1/4 of chocolate chips, stirring continuously, allowing the residual heat to melt the remaining chocolate.
4. Evenly spread chocolate onto cooled brittle. Immediately sprinkle 1/2 cup pecans and 1 teaspoon sea salt evenly over chocolate. Allow to harden either at room temperature or refrigerated. Once set, flip brittle chocolate sheet on to second cookie sheet, chocolate side down. Carefully remove parchment paper.
5. Repeat Steps 2, 3, 4 with remaining chocolate, pecans and salt on second side of brittle.
6. Allow to completely harden either at room temperature or in refrigerator; break into pieces and refrigerate in an air tight container for up to 2 weeks.
Cooks Note: Maple sugar and maple extract can be found online or in specialty grocery stores.
Thank you for joining us today. Your next stop on the Magical Blogorail Loop is Journeys From a Follower.
Here is the map of our Magical Blogorail should you happen to have to make a stop along the way and want to reboard:
3rd Stop ~ Adventures in Familyhood – Holiday Treats from Around World Showcase (you are here)
Final Stop ~ Mommy to All Girls – Candlelight Processional