Does anyone have a good candy recipe??

Question

My daughter is making Christmas candy again this year but she likes to make different kinds every year. It can be anything. But please, NO recipe web sites. I already have many of them. I am looking for recipes that are tried and true, that you have made, that have been tested.

Oh, I forgot to say that she is making many different kinds and putting them into one box. So don't think I'm looking for just one kind, although I do have to pick just one to win the 10 pts.

Answer 1

Some of us are actually interested in helping, and are putting in thought and elbow-grease into our answers... actually typing out
a recipe when asked for one. Some people insist upon getting their 2 points by giving a web site, even when it's been requested not too.

"Butter Pecan Fudge" - 1 1/4 lbs.

1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 tsp. salt
1 tsp. vanilla extract
2 cups confectioners' sugar
1 cup pecan halves; toasted and coarsely chopped

In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from heat; stir in vanilla. Stir in confectioners' sugar until smooth; fold in pecans.
Spread into a buttered 8" square dish; cool to room temperature. Cut into 1" squares. Store in airtight container in the refrigerator.


"Chocolate Peanut Squares" - 1 1/2 lbs.

2 cups confectioners' sugar
3/4 cup creamy peanut butter
2/3 graham cracker crumbs
1/2 cup butter; melted
TOPPING:
2/3 cup semisweet chocolate chips
4 1/2 tsp. creamy peanut butter
1/2 tsp. butter

Line a 9" square pan with foil and butter the foil; set aside.
In a large bowl, combine confectioners' sugar, peanut butter, graham cracker crumbs and butter; spread into prepared pan.
Combine topping ingredients in a microwave-safe bowl; heat until melted. Spread over peanut butter layer. Refrigerate until cool. Using foil, lift out of pan; cut into 1" squares. Store in airtight container in the refrigerator.


"Hazelnut Toffee" - 1 3/4 lbs.

2 tsp. plus 1 cup butter; divided
1 cup sugar
3 tbsp. water
1 tbsp. light corn syrup
1/3 cup chopped hazelnuts
TOPPING:
2 cups (12 oz.) semisweet chocolate chips
1/2 cup finely chopped hazelnuts

Line a 13x9x2" pan with foil; coat the foil with nonstick cooking spray and set aside.
Butter the sides of a large heavy saucepan with the 2 tsp. of butter. Cube remaining butter; place in pan. Add sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300* (hard-crack stage).
Remove from heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour.
In a microwave-safe bowl, melt the chocolate chips; spread evenly over toffee. Sprinkle with hazelnuts, pressing down gently. Let stand for 1 hour; break into bite-size pieces. Store in the refrigerator.

Answer 2

1

Answer 3

a good fall one/thanksgiving one is

Pumpkin Muffins Procedure (makes about a dozen muffins)

Preheat oven to 375º and oil muffin pans, including top around each cup. Use a paper towel dipped in vegetable oil. Nonstick tins require only a slight oiling.

Group 2: Omit baking powder and use substitute:
For 1 tsp baking powder, use ¼ tsp baking soda + ½ tsp cream of tartar

Group 3: Omit baking powder and use substitute:
For 1 tsp baking powder, use ¼ tsp baking soda + ½ cup yogurt
Omit ½ cup of other liquid from recipe


1. Mix dry ingredients:
1 ½ cups all-purpose flour
½ tablespoon cinnamon
1 teaspoon baking soda
½ teaspoon salt
Pinch of freshly grated nutmeg (optional)
Pinch of ground cloves (optional)
1 teaspoon double acting baking powder


2. Beat eggs slightly. Add sugar, vegetable oil, pumpkin, and beat well.
2 eggs
2/3 cup sugar
1/4 cup vegetable oil
½ can pumpkin puree


3. Gently fold liquids into dry ingredients - mix until dry ingredients are moist. Do not mix too much; batter can look lumpy.

4. Fill muffin tins 2/3 full; sprinkle tops with brown sugar. Check muffins after 15 minutes. The muffins are done when the tops spring back or a toothpick comes out clean.


Chemistry Note for Pumpkin Muffins: Baking soda combines with the acidic pumpkin puree to help leaven the muffins. The double acting baking powder adds additional leavening action.

Answer 4

Fantasy Fudge or fluffanutter fudge


Yes, this is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar. We'll never know why they changed the recipe on us, but we've preserved the recipe for you right here.

Makes about 117

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 tablespoon vanilla

99% would make this again




Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Note: Can be made in a smaller pan for thicker squares (yield will be reduced).

Answer 5

BAKER'S® Chocolate Candy:

Prep Time: 10 min
Total Time: 1 hr 10 min
Makes: 3 servings, 2 candies each

4 squares BAKER'S Semi-Sweet Baking Chocolate
1 BAKER'S Candy Mold

MICROWAVE chocolate in small microwaveable bowl on HIGH 1 min. 30 sec. or until chocolate is almost melted, stirring every 30 sec. (The chocolate squares will retain their shapes until stirred.) Stir until chocolate is completely melted and smooth.

SPOON chocolate into candy mold, filling each cup to top. Tap mold lightly on counter to remove air bubbles. Refrigerate 1 hour or until chocolate is set.

UNMOLD candies; place in airtight container. Store in refrigerator.

KRAFT KITCHENS TIPS

How To Unmold Candies
If candies do not immediately pop out of mold, gently bend the mold to release pieces.

Storage Know-How
Store candies between sheets of wax paper in airtight container in refrigerator up to 4 weeks.

Answer 6

I don't consider this candy, but it says it is on the recipe, and it's DELICIOUS! Combine 1 cup of Nestle's choc.chips, 1 cup of butterscotch chips, melt in the microwave until mixable. Stir in 1/2 cup of peanuts, and 2 cups of any kind of corn flake cereal, thoroughly cover mixture with melt. Spoon onto cookie sheet with aluminum foil, and place in fridge for several hours! YUMMY!

Answer 7

oreo cookie bark

melt 18 oz of white chocolate add 1/2 of a 20 oz packed of crushed up oreos (kind of big chunks though, dont pulverize them) to the chocolate, stir, pour onto greased wax paper (put wax paper on 15 x 10 jelly roll tray. only spread this half way over they tray, repeat that with another 18 oz of white chocolate and the rest of the oreos

place in refrigerator for at least and hour. break apart.

Answer 8

PEANUT BRITTLE
2 cups lightly toasted unsalted shelled peanuts
1 cup sugar
1 cup light corn syrup
1 tablespoon baking soda



Line large baking sheet with parchment paper; butter parchment. Stir peanuts, sugar, and corn syrup in heavy large saucepan over medium heat until sugar dissolves. Increase heat to high and boil until candy thermometer registers 295°F, stirring frequently, about 20 minutes. Remove from heat. Add baking soda and stir briskly to blend (mixture will foam up). Immediately pour out onto prepared baking sheet. Spread out brittle in even layer. Let stand until cold and hard.
Break brittle into pieces. Store in airtight containers at room temperature. (Can be prepared 1 month ahead.)



Goo Goo Clusters
1 large bag miniature marshmallows
1 bag chocolate chips
2 cups dry roasted peanuts
1 can Eagle Brand milk
2 tsp. butter

Melt chocolate chips in pan with Eagle Brand milk.
While this is heating, mix marshmallows and peanuts in a large
bowl. Pour melted mixture over nuts and marshmallows. Mix
together. Pour in buttered pan. Chill 2 hours and cut.


BON BONS AND CHOCOLATE COVERED
CHERRIES
1/4 c. softened butter
2 lbs. powdered sugar
1 can Eagle Brand milk
1 lb. Angel Flake coconut

Mix together. Form into balls. For chocolate covered cherries, put a well drained maraschino cherry in center of ball. Chill well. I freeze mine.
Melt 1 large package chocolate chips. Use a toothpick and dip each ball into chocolate. Lay on wax paper to dry. Leave the chocolate in double boiler to keep it hot for dipping. I usually double the recipe.


BUTTER MINTS
1/3 c Butter
1/3 c Karo
1 lb Confectioner's sugar

Melt butter. Stir in Karo til blended.Pour over Conf. sugar and work into
a dough. Flavor and color as desired. Make ball, press into granulated
sugar (only one side.) Press the sugared side into a rubber mold. Turn out
at once. Let air-dry 8-12 hours. Freeze well.


Raspberry Truffle Fudge
3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
salt to taste
1/4 cup heavy cream
1/4 cup raspberry flavored liqueur
2 cups semi-sweet chocolate chips

Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper.
In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.
In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.


Peppermint Brittle
2 pounds white chocolate
30 small peppermint candy canes

Line a large jellyroll pan with heavy-duty foil. Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth. Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks . Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.

Answer 9

just sugar and water! makes great toffee!

Answer 10

go to allrecipes.com