Candy Recipes



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Tipsy Turtle Bark
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2 cups pecan halves
1 cup (about 24) caramel candies, preferably Kraft, unwrapped
1 tablespoon rum, bourbon, or whisky (see note below)
1 1/2 teaspoons heavy cream
1/4 teaspoon salt
1 pound high-quality semisweet chocolate, finely chopped

Preheat oven to 350 degrees. Spread pecans on large shallow baking sheet and toast until golden brown, about 10 minutes. Transfer to plate and let cool. Line baking sheet with parchment or wax paper.

In small bowl, combine caramels, liquor, cream, and salt. Microwave uncovered at medium power for 2 minutes. Stir with fork. Microwave at medium power for 1 additional minute. Stir until smooth and set aside.

In medium bowl set over saucepan of simmering water, melt half chocolate, stirring occasionally. Remove from heat, add remaining chocolate, and stir until smooth. Pour half melted chocolate into small bowl and reserve.

Stir 1 cup nuts into remaining chocolate. Transfer mixture to baking sheet, spreading to 1/4 to 1/2 inch thickness. Spoon caramel over and pat on remaining pecans. Drizzle with reserved chocolate. Let cool at room temperature until set, about 2 hours. Do not chill.

Chop finished bark into irregular 1 1/2-inch chunks.

Store airtight at room temperature up to one month.

NOTE: If omitting the alcohol, add an extra tablespoon of heavy cream.

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PeanutBrittle
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1 1/2 cups dry roasted peanuts
1 cup white sugar
1/2 cup light corn syrup
1 pinch salt (optional)
1 tablespoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, sugar, corn syrup, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.

Quickly stir in baking soda, just until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in an airtight container.

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Peanut Butter Fudge
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1 (14 ounce) can sweetened condensed milk
1/2 cup creamy peanut butter
1 (12 ounce) package white chocolate morsels
3/4 cup chopped peanuts
1 teaspoon vanilla extract

Line 8 or 9-inch square pan with foil, extending paper over edges of pan.

Heat sweetened condensed milk and peanut butter in large heavy saucepan over medium heat until just bubbly, stirring constantly. Remove from heat. Stir in white chocolate until smooth. Immediately stir in peanuts and vanilla. Spread evenly in prepared pan. Cool.

Chill, covered, 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

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Creamy White Fudge
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1 1/2 pounds premium white chocolate or confectioners' coating
1 (14 ounce) can sweetened condensed milk
Dash salt
1 1/2 teaspoons vanilla extract
1 cup chopped nuts

Line an 8 or 9-inch square pan with wax paper, extending paper over edges of pan.

Melt chocolate with sweetened condensed milk and salt in heavy saucepan, over low heat. Remove from heat; stir in vanilla and nuts. Spread evenly into prepared pan.

Chill 2 hours until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

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Chocolate Peanut Butter Chip Fudge
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2 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 cup peanut butter chips

Line 8- or 9-inch square pan with wax paper, extending paper over edges of pan.

Melt chocolate chips with sweetened condensed milk and vanilla in heavy saucepan over low heat, stirring frequently. Remove from heat. Add peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared pan.

Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper. Cut into squares.

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Chocolate Fudge Goblins
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2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1/4 cup butter
1 (14 ounce) can sweetened condensed milk
Dash salt
2 cups coarsely chopped pecans
2 teaspoons vanilla extract
Pecan halves

Melt chocolate chips, butter, sweetened condensed milk and salt in heavy saucepan over medium heat until smooth. Remove from heat; stir in chopped nuts and vanilla.

Drop by teaspoonfuls onto wax paper lined baking sheets. Top with pecan halves. Chill.

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White Christmas Jewel Fudge
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3 (6 ounce) packages premium white chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1/2 cup chopped green candied cherries
1/2 cup chopped red candied cherries

Line 8- or 9-inch square baking pan with foil, extending foil over edges of pan.

Melt chocolate with sweetened condensed milk, vanilla and salt in heavy saucepan over low heat. Remove from heat; stir in cherries. Spread in prepared pan.

Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

VARIATIONS:
RUM RAISIN WHITE FUDGE: OMIT vanilla and cherries. Add 1 1/2 teaspoons white vinegar, 1 teaspoon rum flavoring and 3/4 cup raisins. Proceed as above.
TOASTED NUTTY WHITE FUDGE: OMIT cherries. Add 1 cup chopped toasted nuts. Proceed as above.

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Tropical Candy Clusters
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2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1/4 teaspoon salt
1 1/2 cups chopped toasted almonds or macadamia nuts
1 cup chopped candied pineapple
1/2 to 3/4 cups flaked coconut

Line baking sheet with wax paper. Combine both chocolate chips, sweetened condensed milk and salt in 2-quart microwave-safe dish. Cook on HIGH (100% power) 3 minutes or until chips melt, stirring after each 1 1/2 minutes. Stir in almonds, pineapple and coconut. Drop by heaping teaspoonfuls onto prepared baking sheet. Chill 1 hour or until firm.

NOTE:
To toast nuts: Place nuts in dry nonstick skillet. Cook over medium heat, shaking pan until nuts are lightly browned. Instead of pineapple, other dried fruit, such as mango, cherries or cranberries, can be used.

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Chocolate Coconut Balls
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1 (14 ounce) cansweetened condensed milk
1 (14 ounce) package flaked coconut
1 cup finely chopped pecans, toasted
1 cup fresh bread crumbs
1 cup mini semi-sweet chocolate chips
3 cups semi-sweet chocolate chips
2 tablespoons vegetable shortening

Stir together sweetened condensed milk, coconut, pecans, bread crumbs and mini chocolate chips; let stand at room temperature 30 minutes.

Shape mixture with lightly greased hands into 1-inch balls. (Mixture will be moist.) Place on wax paper. Cover with additional wax paper; let stand 8 hours.

Melt chocolate chips and shortening in large saucepan. Spoon chocolate mixture evenly over coconut balls covering top and sides completely and allowing excess to drip. Place on wax paper; chill until firm.

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Peanut Butter Balls
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2 cups (480 ml) creamy peanut butter
1/4 cup (57 grams) unsalted butter, room temperature
1/4 teaspoon salt (optional)
1/2 teaspoon pure vanilla extract
2 - 2 1/2 cups (230 - 300 grams) confectioners (powdered or icing) sugar

Chocolate Coating

9 ounces (260 grams) semi sweet chocolate, coarsely chopped
1 tablespoon (15 grams) shortening

Line two baking sheets with parchment or wax paper.

Place the peanut butter, unsalted butter, and salt in a microwaveable bowl, and heat in the microwave for about one minute or until just soft (check and stir the ingredients every 20-30 seconds). Stir in the vanilla extract and confectioners sugar and mix until it has the consistency of a stiff dough (add more sugar if necessary). Roll the dough into 1-inch round balls. Place on the cookie sheets and refrigerate until firm (several hours or even overnight). You can also place the peanut butter balls in the freezer and freeze until firm (This makes it easier to dip them in the melted chocolate).

Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Dip the balls, one at a time, in the melted chocolate, making sure the entire ball is coated with chocolate. Then, with two spoons or a dipping fork, remove the peanut butter ball from the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the chocolate covered balls back on the baking sheet. If desired, sprinkle the balls with finely chopped peanuts. When all the balls have been dipped in the chocolate, place in the refrigerator until the chocolate has set. Store in an airtight container for up to two weeks. They can also be frozen.

To serve: place in small fluted candy cups. Note: If you want to make Buckeyes: place a toothpick into each peanut butter ball and dip, one ball at a time, into the melted chocolate, leaving the top quarter of each ball undipped.

Makes about 60 pieces, depending on size.

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Cinnamon Glazed Pecans
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1 cup sugar
4 Tablespoons evaporated milk
2 teaspoons water
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
2 1/2 cups pecans

Mix sugar, milk, water and cinnamon in a medium saucepan and bring to a boil over medium heat, stirring frequently.

Let boil for 3 minutes then remove from heat, stir in vanilla and then pecans.

Coat pecans well. Pour out on waxed paper and separate quickly. Let cool and store in air tight container.

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