Posts Tagged ‘candy’

Nutty White Fudge

Nutty White Fudge

1 package (3 ounces) cream cheese, softened
1 tablespoon whole milk
2 cups confectioners’ sugar
2 ounces white baking chocolate
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped walnuts

In a large bowl, beat cream cheese and milk until smooth. Gradually add sugar. Beat in melted chocolate. Add vanilla and salt; mix well. Stir in walnuts. Spread into a buttered 8-in. square pan. Chill for 4-5 hours before cutting. Store in the refrigerator. Yield: about 1 pound.

Recipe found here: Nutty White Fudge

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Nutty Chocolate Fudge

Nutty Chocolate Fudge

1 jar (7 ounces) marshmallow creme
2/3 cup fat-free evaporated milk
1/2 cup butter, cubed
2 teaspoons vanilla extract
3 cups (18 ounces) semisweet chocolate chips
2 cups chopped pecans or walnuts, toasted

Line a 9-in. square pan with foil and coat foil with cooking spray; set aside.

In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours or until firm.

Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator. Yield: 2-2/3 pounds (81 pieces).

Recipe found here: Nutty Chocolate Fudge

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Peanut Clusters

Peanut Clusters

4 ounces milk chocolate candy coating
4 ounces white candy coating
1 can (16 ounces) salted peanuts (about 2-1/2 cups)

In a microwave, melt candy coatings, stirring often until blended. Stir in the peanuts until coated. Drop by tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate until serving. Yield: about 3 dozen.

Recipe found here: Peanut Clusters

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Homemade Gumdrops

Homemade Gumdrops

3 envelopes unflavored gelatin
1/2 cup cold water
3/4 cup water
2 cups sugar
Food color
Flavored extract
Additional sugar

1 Lightly spray candy molds or miniature muffin cups with cooking spray.

2 In large bowl, sprinkle gelatin on 1/2 cup cold water; set aside.

3 In small saucepan, heat 3/4 cup water and 2 cups sugar to boiling over high heat. Reduce heat; simmer uncovered 5 minutes until sugar is dissolved and mixture thickens slightly. Remove from heat; carefully add to gelatin mixture, stirring until gelatin is dissolved.

4 Divide mixture into 4 small bowls (or more, depending on how many colors/flavors you want). Tint each bowl with 4 to 5 drops food color, then stir in 1/2 teaspoon extract. Carefully spoon mixture into molds. Refrigerate 8 hours or overnight until set.

5 Carefully remove gumdrops from molds, using a butter knife as needed to coax gumdrops from molds. Roll gumdrops in sugar; place on waxed paper. Let stand at room temperature 24 hours to crystallize slightly. Store tightly covered at room temperature.

Expert Tips
Combine flavored extracts for unique flavors, like vanilla-orange and lemon-lime. Don’t have candy molds or a mini muffin tin? Use mini loaf pans and cut the gelatin into squares to remove.

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Gumdrop Fudge

Gumdrop Fudge

1-1/2 pounds white candy coating, coarsely chopped
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1-1/2 teaspoons vanilla extract
1-1/2 cups chopped gumdrops

Line a 9-in. square pan with foil; set aside. In a heavy saucepan, combine the candy coating, milk and salt. Cook and stir over low heat until candy coating is melted. Remove from the heat; stir in vanilla and gumdrops.

Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store in an airtight container at room temperature. Yield: about 3 pounds.

Recipe found here: Gumdrop Fudge

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Cashew Caramel Fudge

Cashew Caramel Fudge

2 teaspoons plus 1/2 cup butter, softened, divided
1 can (5 ounces) evaporated milk
2-1/2 cups sugar
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
24 caramels, quartered
3/4 cup salted cashew halves
1 teaspoon vanilla extract

Line a 9-in. square pan with foil; butter the foil with 2 teaspoons butter. Set aside.

In a large heavy saucepan, combine the milk, sugar and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in chocolate chips and marshmallow creme until melted. Fold in the caramels, cashews and vanilla.

Pour into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container. Yield: about 3 pounds

Recipe found here: Cashew Caramel Fudge

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Cranberry Orange Truffles

Cranberry Orange Truffles

12 ounces bittersweet chocolate, chopped
1/2 cup unsalted butter, cubed
4 egg yolks, beaten
1 cup dried cranberries, chopped
3 tablespoons thawed orange juice concentrate
1 teaspoon almond extract

12 ounces white candy coating, chopped
1/3 cup finely chopped almonds
1 ounce bittersweet chocolate, melted
1/4 cup dried cranberries

In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the heat, whisking constantly. Cook and stir until mixture reaches at least 160° and coats the back of a metal spoon.

Remove from the heat; stir in the cranberries, orange juice concentrate and extract. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls.

In a microwave, melt candy coating. Dip truffles in coating; allow excess to drip off. Place on waxed paper-lined baking sheets; immediately sprinkle with almonds. Drizzle with bittersweet chocolate and garnish with dried cranberries. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator. Yield: about 3 dozen.

Recipe found here: Cranberry Orange Truffles

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2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 1/4 teaspoons vanilla extract

Grease a 12×15 inch pan.

In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.

Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

Original recipe makes 4 to 5 dozen caramels

Recipe found here: Caramels

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chocolate rum balls

Chocolate Rum Balls

4 ounces semisweet chocolate, cut into small pieces
4 ounces bittersweet chocolate, cut into small pieces
1 stick butter, cut into small pieces
4 cups powdered sugar
2 tablespoons dark rum
Chocolate sprinkles, for rolling

In a medium bowl, combine the 2 types of chocolate and melt over a double boiler. (Or in a metal bowl over a pot of simmering water.) Whisk in the butter pieces. Whisk in the sugar and the rum.

Put the sprinkles in a bowl. Roll the chocolate mixture into small balls, about 1 1/2 inches each. Roll them in the sprinkles until they are fully coated. Store them in an airtight container.

Recipe found here: Chocolate Rum Balls

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1 cup sugar
½ cup light corn syrup
¼ cup water
1-1/2 tsp extract of your choice (vanilla, mint, cinnamon, coconut, etc)
Food coloring (optional)
Lollipop molds and sticks

1. Prepare your molds by spraying them with nonstick cooking spray and inserting lollipop sticks into the molds.

2. Combine the sugar, corn syrup, and water in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the pan with a wet pastry brush. Once boiling, insert a candy thermometer.

3. Allow to boil, without stirring, until candy reaches 295 degrees Fahrenheit (146 C).

4. Once the candy reaches 295 F, remove it from heat. Allow it to sit until it stops bubbling completely. Stir in the extract of your choice, and, if desired, food coloring.

5. Spoon the candy into the mold cavities, making sure to cover the back of the stick.

6. Allow to cool completely and remove once hardened.

7. Store Lollipops individually wrapped, in an airtight container at room temperature, for up to a month.

Recipe found here: Lollipops

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