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Posts Tagged ‘candy’

Old Fashioned Lollipops

Ingredients
1 cup light corn syrup
2/3 cup sugar
1-1/2 teaspoons lemon, apple or cherry flavoring
1/8 teaspoon yellow, green or red liquid food coloring

Directions
Place lollipop sticks in hard candy molds or arrange sticks 3 in. apart on greased foil-lined baking sheets; set aside.

In a heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage).

Remove from the heat; stir in flavoring and food coloring, keeping face away from mixture as odor is very strong. Immediately pour into prepared molds or pour free-form over ends of lollipop sticks on baking sheets. Let cool before removing. Yield: 1 dozen.

Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Recipe found here: Old Fashioned Lollipops

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Caramel Cashew Clusters

Ingredients
2 teaspoons butter
2 pounds milk chocolate candy coating, coarsely chopped, divided
1 cup salted cashew halves
28 caramels
2 tablespoons heavy whipping cream

Directions
Line baking sheets with waxed paper and grease paper with butter; set aside.

In a microwave, melt 1 pound of candy coating; stir until smooth. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with six or seven cashews. Let stand until completely set.

In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set. Yield: 2-1/2 dozen.

Recipe found here: Caramel Cashew Clusters

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chocolate-peanut-pretzel-toffee-crisps

Chocolate, Peanut & Pretzel Toffee Crisps

Ingredients
40 saltines
3/4 cup butter, cubed
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 cup cocktail peanuts
1 cup broken pretzel sticks
3/4 cup M&M’s minis

Directions
Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil.

In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 2-3 minutes or until sugar is dissolved. Remove from heat; stir in vanilla. Spread evenly over crackers.

Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften 2 minutes, then spread over top. Sprinkle with peanuts, pretzels and M&M’s minis; shake pan to settle toppings into chocolate. Cool.

Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container. Yield: 2-1/2 pounds.

Recipe found here: Chocolate, Peanut & Pretzel Toffee Crisps

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cherry-almond-bark

Cherry Almond Bark

Ingredients
1 pound white candy coating, coarsely chopped
3/4 cup chopped candied cherries
1/2 cup unblanched whole almonds

Directions
In a microwave-safe bowl, melt coating, stir until smooth. Add cherries and almonds. Spread onto a foil-lined baking sheet. Refrigerate until firm. Break into pieces. Yield: about 1 pound.

Editor’s Note: White confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled “almond bar” or “candy coating” and is often sold in bulk packages of 1 to 1-1/2 pounds.

Recipe found here: Cherry Almond Bark

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spiderweb-candy

Spiderweb Candy

Ingredients
1/3 cup semisweet chocolate chips
6 ounces white baking chocolate, coarsely chopped
1 teaspoon shortening
1/3 cup flaked coconut, coarsely chopped

Directions
In a small microwave-safe bowl, melt chips; stir until smooth. Cool slightly. Transfer to a heavy-duty resealable plastic bag; cut a small hole in corner of bag and set aside.

In another small microwave-safe bowl, melt white chocolate and shortening; stir until smooth. Stir in coconut. Spoon 2 tablespoonfuls onto waxed paper-lined baking sheets; spread into a 4-in. circle. Repeat four times.

Using reserved melted semisweet chocolate, pipe thin concentric circles an 1/8 in. apart on top of each candy. Beginning with the center circle, gently pull a toothpick through circles toward outer edges. Wipe toothpick clean. Repeat to complete web pattern. Refrigerate for 30 minutes or until set. Store in an airtight container. Yield: 5 candies.

Recipe found here: Spiderweb Candy

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almond buttercrunch

Almond Buttercrunch

Ingredients
3/4 cup butter
2 cups white sugar
1 cup chopped almonds
2 cups milk chocolate chips
1/2 cup finely chopped almonds

Directions
In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir constantly until mixture boils, then do not stir or shake. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.

Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the hot candy. As the chocolate melts, spread it into a coating over the candy.

Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.

Recipe found here: Almond Buttercrunch

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Marbled Orange Fudge

Marbled Orange Fudge

Ingredients
1-1/2 teaspoons plus 3/4 cup butter, divided
3 cups sugar
3/4 cup heavy whipping cream
1 package white baking chips (10 to 12 ounces)
1 jar (7 ounces) marshmallow creme
3 teaspoons orange extract
12 drops yellow food coloring
5 drops red food coloring

Directions
Grease a 13-in. x 9-in. pan with 1-1/2 teaspoons butter; set aside.

In a large heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth.

Remove 1 cup and set aside. Add orange extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan.

Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares. Yield: about 2-1/2 pounds.

Recipe found here: Marbled Orange Fudge

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