candy recipes?

Question

This year for the holidays Im making candy and need some good fudge or chocolate candy recipes

Answer 1

~*~ Here are some of our favorites! Enjoy!

SUPER FUDGE

2 c. brown sugar, firmly packed
1/2 c. butter
1 c. non-dairy liquid creamer
1 c. sugar
2 c. marshmallow crème
2 c. nuts, chopped
1 1/2 c. choc. Candy Melt Wafers
1 tsp. clear vanilla extract
1 1/2 c. butterscotch Candy Melt Wafers

Chop all wafers, & keep separate. Combine brown sugar, sugar, cream substitute, & butter in a large saucepan. Cook to 234º, remove from heat, & let bubbles subside. Add marshmallow crème, chocolate & butterscotch wafers. Stir until well blended. Stir in nuts & vanilla extract. Pat into a buttered 9” square pan. Cut into squares when cool. Makes about 64 pieces.

*****************************************
WHITE FUDGE

1 1/3 c. sugar
1/2 c. butter
2/3 c. non-dairy liquid Creamer
1/8 tsp. salt
1/2 lb. white Candy Melt Wafers
2 c. miniature marshmallows
1/2 tsp. clear vanilla extract
Candy Melt Wafers for dipping (optional)

Combine in saucepan: sugar, butter, non-dairy liquid creamer, & salt. Cook without stirring to 238º. Remove from heat, & add the wafers, marshmallows, & vanilla extract, blending well. Pack into a 9” square pan. When partially cool, cut into approx. 64 pieces squares.

(NOTE: Other colors of candy melt wafers may be substituted for the white chocolate. Fudge may be cut into bars, then dipped into melted chocolate wafers.)

***************************************
TURTLES

pecan halves
caramel candy squares
chocolate Candy Melt Wafers

On wax paper, form small nests by placing approx. 3 med. pecan halves together in each pile. Build nests about 1” apart. Using a teaspoon cover each pecan nest with hot caramel, & let stand in a cool place until caramel is firm. Then dip each in melted chocolate, & let stand till hard.

***********************************
TIGER’S BUTTER
Um-m-m, one of my favorites! Melt in your mouth delicious fudge-type candy!

1 lb. light chocolate Candy Melt Wafers
1 lb. white Candy Melt Wafers
4 T. Crisco solid shortening
1 c. peanut butter, creamy

NOTE: It ABSOLUTELY has to be Crisco brand solid shortening.

Melt chocolate Candy Melts in a double-boiler (or microwave) with 2 T. Crisco. Then melt white Candy Melts with 2 T. Crisco & peanut butter. Pour chocolate mixture into a greased or wax paper lined 8” or 9” square pan. Then pour the peanut butter mixture on top of the chocolate mixture, & stir very slightly with table knife to give marbled effect. Contents should be about 1” thick in pan. Refrigerate until firm. Cut into 1 1/2” squares to serve as you would fudge, or roll into balls for use as centers in bonbon molds. Simply “melt in your mouth” delicious!!! Servings: 1, if you hide it well!!! 

***************************************
PEANUT CLUSTERS

12 to 13-oz. Spanish salted peanuts
14-oz. chocolate Candy Melt Wafers

Melt Candy Melt Wafers in a double-boiler or in the microwave. (NOTE: if you choose to use the microwave to melt the wafers, heat just long enough to soften well, & do not leave them unattended while heating.)

Add peanuts to melted chocolate, & stir. Spoon out by the teaspoonful onto waxed paper. Let stand at room temperature until set.

***********************************
PEANUT BUTTER CUPS

1 jar peanut butter, 18-oz.
1 stick butter, melted
1 lb. powdered sugar
chocolate Candy Melts Wafers

Mix peanut butter & melted butter together with spoon. Add powdered sugar & knead with hands until smooth. This peanut butter mixture can be rolled into a ball & dipped in chocolate or used for centers in a bonbon mold.

To make peanut butter cups put a small amount of melted chocolate Candy Melts into the bottom of the peanut butter cup mold. Add a patty of the peanut butter mixture, then cover with more of the melted chocolate. Put into freezer section of the refrigerator for about 4 minutes, then turn mold over & tap finished candy onto the table.

**********************************
ROCKY ROAD CANDY

14-oz. chocolate Candy Melt Wafers
3/4 c. roasted almonds, chopped
1 to 1 1/2 c. miniature marshmallows

Mix together the above ingredients. Drop by the teaspoonful onto waxed paper, & let stand at room temperature until set.

********************************************
CHOCOLATE COVERED CARAMELS

chocolate Candy Melt Wafers
caramel candy squares

Coat the square caramel mold by spooning in melted chocolate Candy Melts, & brushing it up the sides to make the shell. Use nice “fresh” caramels you buy at the grocery store. Cut & form caramel pieces to fit mold opening, cover with melted chocolate, & tap mold lightly several times to remove air bubbles. Place mold in freezer for 3 to 4 minutes before removing from the molding.

**********************************
CHOCOLATE CHRISTMAS MICE
Each mouse will have his own personality - so cute! These make wonderful hostess gifts (people will think you are SO-O-O-O clever) &, of course, Kids LOVE them. They are cute mixed in with a platter of Christmas cookies & also look adorable decorating a platter of cheese.

1 jar Maraschino Cherries with stems
almonds, sliced
chocolate Candy Melt Wafers
Hershey Chocolate Kisses (one for eachcherry)
Tube of Gel-type decorating
frosting (pink or red)

Melt chocolate chips in double boiler. Drain cherries & dry on paper towels. Unwrap Hershey Kisses. Cover tray or cookie sheet with wax paper or foil. Sort out a selection of unbroken almond slices (two for each cherry).

Dip cherry in melted chocolate – covering stem as well as fruit (I use tweezers to hold tip of stem). As you remove cherry, shake off extra chocolate & place the flat side of a Kiss opposite the stem. Lay Cherry/Kiss on wax paper on its side (the Kiss is the head/nose of mouse – stem is the tail). Let cool slightly before inserting two almond slices between kiss & cherry to make mouse ears. With tube of gel-frosting, make two small dots on kiss to give the mouse his eyes. Cool, remove from wax paper. Note: you could use vanilla Candy Melt Wafers for white mice.

Answer 2

1

Answer 3

Here's a fudge recipe that never fails.
1 can sweetened condensed milk
1/4 cup (1/2 stick) butter or margarine (butter makes it smoother and richer)
3 cups semi-sweet chocolate chips

Put all ingredients into a microwave-safe bowl. Nuke in microwave on "high" for 3 to 5 minutes, stopping every minute or so to stir, until the chocolate and butter are completely melted.
Remove, stir until smooth, and pour into a greased 9 by 9 pan (use either butter or margarine to prevent aftertaste). Then place in the fridge and let set for 4 hours.
Variants: Nut fudge - Fold in 1 cup nuts after removing fudge from microwave; Peanut butter fudge - Use 1 cup peanut butter chips and 2 cups chocolate chips; Rocky Road fudge - Fold in 1 cup mini-marshmallows instead of nuts.
Warning: this fudge is very rich!

Answer 4

Candy Bar Brownies:

* Prep Time 15 min.
* Cook Time 30 min.
* Serves 36

1. 3/4 cup butter or margarine, melted
2. 2 cups sugar
3. 4 eggs
4. 2 teaspoons vanilla extract
5. 1 1/2 cups all-purpose flour
6. 1/3 cup baking cocoa
7. 1/2 teaspoon baking powder
8. 1/4 teaspoon salt
9. 4 Snickers(R) bars (2.07 ounces each), cut into 1/4-inch pieces
10. 3 plain milk chocolate candy bars (1.55 ounces each), coarsely chopped

Serving size: 36 servings

2. Cooking Directions

1. In a bowl, combine butter, sugar, eggs and vanilla. Combine flour, cocoa, baking powder and salt; set aside 1/4 cup. Add remaining dry ingredients to the egg mixture; mix well. Toss Snickers pieces with reserved flour mixture; stir into batter.

2. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. Chill before cutting.

Yield: 36 servings (Serving size: 36 servings)

Answer 5

Buckeyes

1 1/2 cups peanut butter
6 cups confectioners' sugar
1 cup butter, softened
1/2 teaspoon vanilla extract
4 cups semisweet chocolate chips


Blend peanut butter, sugar, butter, and vanilla. (Dough will look dry).
Roll into 1 inch balls and place on a wax paper lined cookie sheet.
Poke a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until hard (1/2 hour).
Melt chocolate chips in the top of a double boiler (use very low heat, not much hotter than tap water or the chocolate will get grainy. This will take awhile).
Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes.
Put back on the wax paper lined cookie sheet and refrigerate 2 hours

Answer 6

Black & White Peanut Clusters
Serving Size : 24

1 cup (6 ounces) semi-sweet chocolate morsels or white chocolate
1/2 cup creamy peanut butter
1 teaspoon shortening
1 cup roasted peanuts

Place chocolate morsels or white chocolate in a 1 1/2-quart microwave-proof bowl. Microwave on high 2 to 3 minutes or until melted. Add peanut butter and shortening. Microwave on high 1 to 2 minutes or until mixture is smooth and creamy. Blend well. Stir in peanuts. Drop by teaspoonsful onto cookie sheet lined with waxed paper. Chill until set. Store in refrigerator. Makes 2 dozen clusters.
----------

Five-Minute Fudge Wreath
Serving Size : 32 (2 pounds)

1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants
8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.

Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts. The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly.

Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

Answer 7

One of my easy favorites is a good buttercrunch toffee recipe from David Lebovitz, who is a pastry chef w/ a number of excellent chocolate and baking cookbooks. His recipe is below:

Chocolate-Almond Buttercrunch Toffee

2 cups (8 ounces) toasted almonds or hazelnuts, chopped between 'fine' and 'coarse'
2 tablespoons water
1/2 cup (1 stick) salted or unsalted butter, cut into pieces
a nice, big pinch of salt
1 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon baking soda
1 teaspoon vanilla extract
5 ounces bittersweet or semisweet chocolate, chopped, or 1 cup chocolate chips

optional: Ground cocoa nibs and fleur de sel

1. Lightly oil a baking sheet with an unflavored vegetable oil.
2. Sprinkle half the nuts into a rectangle about 8' x 10" on the baking sheet.
3. In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads 300 F degrees. Have the vanilla and baking soda handy.
4. Immediately remove from heat and stir in the baking soda and vanilla.
5. Quickly pour the mixture over the nuts on the baking sheet. Try to pour the mixture so it forms a relatively even layer. (If necessary, gently but quickly spread with a spatula, but don't overwork it.)
5. Strew the chocolate pieces over the top and let stand 2 minutes, then spread in an even layer.

If using, sprinkle with a small handful of cocoa nibs and a flurry of fleur des sel.
Sprinkle the remaining nuts over the chocolate and gently press them in with your hands.

Cool completely and break into pieces to serve. Store in an airtight container, for up to ten days.

Answer 8

Candy Cane White Fudge So easy and so good!!!!!! 12 oz white chocolate coarsely chopped 1 can sweetened condensed milk (14 oz) 1/4 c coarsely chopped peppermint candies Butter an 8-inch square baking pan; line bottom and sides with foil allowing foil to extend over sides of pan by about 1". Butter foil. Over medium-high heat in top of double-boiler or heatproof bowl set over pot of hot water combine white chocolate and condensed milk. Cook, stirring frequently, until melted and smooth, 5 minutes. Pour mixture into pan; sprinkle candy over top. Using knife lightly swirl candy into chocolate mixture. Refrigerate until firm, about 6 hours or overnight. Cut into 1" squares, diamond shapes or rectangles. Store in refrigerator. Yield: depends on size of pieces

Answer 9

OKIE DOKIE! FUDGE AND CHOCOLATE CANDY RECIPES!

Baby and Ruth bar:

Ingredients:

1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups uncooked quick oats (for example: Quaker Quick Oats)
2 teaspoons vanilla
1/2 cup peanut butter

Directions:

Melt margarine in microwave or in a sauce pan on low heat. Add brown sugar, syrup, peanut butter, oatmeal and vanilla.

Mix together thoroughly; be sure that the oatmeal is well covered with the margarine mixture.

Press mixture in an un-greased 9x13 inch cake pan. Bake at 350° for about 15 minutes.

Topping:


1 pkg. (6 ounce) chocolate chips
3 ounces (1/2 pkg.) butterscotch chips
2/3 cup peanut butter
1 cup chopped peanuts


Directions for Topping:

Melt above ingredients together in a sauce pan over low heat; spread over top of warm baked oatmeal. Allow to cool and cut into bars or squares.

Goo Goo clusters:

Ingredients:

1 large bag miniature marshmallows
1 bag (12 ounces) chocolate chips
2 cups dry roasted peanuts
1 can Eagle Brand condensed milk (or equivalent)
2 tablespoons butter

Directions:

On low heat, melt chocolate chips in pan with condensed milk. While chocolate and milk is heating, mix marshmallows and peanuts in a large bowl. Pour melted mixture over nuts and marshmallows; blend together both mixtures.

Place mixture into a buttered 9x13 pan. Chill 2 hours and cut into squares.


LASTLY CHOCOLATE FUDGE!

Ingredients:

4 1/2 cups of sugar
1 large can of canned milk
3 packages (6 oz. each) chocolate chips
1/2 lb. of butter or margarine
2 heaping tablespoons marshmallow cream
2 cups of chopped nuts
2 teaspoons of vanilla
one pinch of salt

Directions:

In a large pan mix 4 1/2 cups of sugar, 1 large can of canned milk. Bring to a full boil. Boil 6 1/2 minutes, stir to keep from scorching.

Quickly add to above mixture, 3 (6 ounce) packages chocolate chips, 1/2 pound butter or margarine (cut into pieces), 2 heaping tablespoons marshmallow cream.

Mix until all chocolate chips and butter is melted, and the marshmallow cream disappears. Add 2 cups chopped walnuts, 2 teaspoons vanilla and a pinch of salt.

Spread into a 9x13 or 10x14 buttered pan. (If you prefer a thicker piece of fudge use the 9x13 pan.) Cool in refrigerator. Allow to stand at room temperature after cooling for 15 to 20 minutes before cutting into bite size squares.

Tip: Some folks have reported that their fudge did not fully thicken. I think that today's chocolate chips are not of the same consistency as chips made in 1943 -- when the recipe was created. Try adding an extra six ounces of chips, that should solve the problem. My Motto: More chocolate is always better!

Another option for firmer fudge is the addition of 1/8 stick paraffin wax

ENJOY!

Answer 10

Chocolate Fudge

Yield: 64 servings

1 c Granulated sugar
2 oz Unsweetened chocolate
-squares
6 tb Skim milk; room temp
2 tb Margarine
1/2 ts Vanilla

Place sugar, chocolate and milk in a heavy-based saucepan
and heat, stirring until melted and smooth. Bring to a boil
and boil, without stirring, until mixture reaches 234 to
240 on a candy thermometer. Remove from the heat and let
cool for 5 minutes. Gradually stir in the margarine, in
small pieces, until melted and mixture is smooth. Let cool
for 30 minutes.
Add the vanilla and beat well. Pour into a prepared 8"
square pan. Let harden slightly before marking into 1"
squares. Leave in the pan until completely set.

Chocolate Coconut Balls

3 Unsweetened baking chocolate
; (1 oz. each)
1/4 c Butter
1/2 c Sweetened condensed milk
= (not evaporated milk)
3/4 c Granulated sugar
1/4 c Water
1 tb Light corn syrup
1 ts Vanilla extract
2 c Mounds sweetened coconut
-flakes
1 c Chopped nuts
Powdered sugar

Recipe by: www.hersheys.com
1. In large heavy saucepan over very low heat, melt
chocolate and butter. Add sweetened condensed milk; stir to
blend. Remove from heat.
2. In small saucepan, stir together granulated sugar,
water and corn syrup. Cook over medium heat, stirring
constantly, until sugar is dissolved. Cook, without
stirring, until mixture reaches 250 F on candy thermometer
or until syrup, when dropped into very cold water, forms a
firm ball which does not flatten when removed from water.
(Bulb of candy thermometer should not rest on bottom of
saucepan.) 3. Remove from heat; stir into chocolate
mixture. Add vanilla, coconut and nuts; stir until well
blended.
4. Refrigerate about 30 minutes or until firm enough to
handle. Shape into 1-inch balls; roll in powdered sugar.
Store tightly covered in cool, dry place. About 5 dozen
candies.
Note: For best results, do not double this recipe.Jm
Hershey's is a registered trademark of Hershey Foods
Corporation.

Chocolate Creme De Mints

Yield: 12 servings

2 c Milk Chocolate Chips;Nestles 2 1/2 tb Mint Flavored Liqueur
1/4 c Sour Cream

Melt over hot (not boiling) water, milk chocolate chips; stir until
smooth. Remove from heat. Blend in sour cream. Stir in mint flavored
liqueur. Transfer to a small bowl. Chill until thickened, about 30
minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies
onto foil-lined cookie sheets. Chill until ready to serve.

Answer 11

peanutbutter fudge(melts in your mouth!!!) 2 sticks of butter melt in microwave 2 min. add 1 cup of peanut butter microwave 2min..add approx 16oz. or 1 bag of pwder sugar 1 tsp vanilla mix really good, press into a lightly greased pan in a few hours,yummy in your tummy!!!or you can go to foodnetwork.com they have tons of recipes ranging from easy to really difficult