Category Archives: candies

Melt in Your Mouth Fudge


Melt in Your Mouth Fudge

3 packages semi-sweet chocolate chips (36 oz total)
1 large Hershey bar (4.4 oz ready to eat – NOT the kind for baking)
1 stick butter (½ cup)
8 oz marshmallow whip (or Fluff or melted marshmallows)
2 teaspoons vanilla
2 cups chopped walnuts
4 ½ cups sugar
1 large can Pet milk (12 oz can evaporated milk – NOT condensed)

Combine milk & sugar in a saucepan and bring to a boil. Boil at least 3 minutes or so, making sure all the sugar is dissolved. Place remaining ingredients in a large glass bowl. Pour hot milk & sugar over the remaining ingredients and mix well. Cool about 45 minutes to an hour, then pour into a jelly roll pan (15 ½” x 10 ½” x 1”). Cool completely. Recipe makes 5 lbs and will fill this size pan to the top. Cut into 1” squares.

Edible Eyeballs



round or square pretzels
white chocolate disks
chocolate chips
red jimmies

On a baking sheet, place pretzels in a single layer. Put one white chocolate disk in the center of each pretzel. Place in a 350 degree oven for approx 3-4 minutes or until chocolate is shiny but not melted or falling through the pretzel.
Remove from the oven and sprinkle with red jimmies. Invert one chocolate chip in the center of each disk. Cool in your fridge or cold garage for 20 minutes and they will remain hard until ready to eat. They keep well for a week in a sealed container.

Almond Crunch Candy


Butter for the pan
1/3 cup margarine or butter
1/4 cup honey
3/4 cup slivered blanched almonds
Grease an 8 x 8 inch baking pan with margarine or butter. Melt the margarine in a small heavy skillet over medium heat. Stir in the honey and the almonds. Cook over medium heat, stirring frequently, until the mixture turns a golden brown (approx. 5 minutes) working quickly, spread the mixture into the prepared pan and cut into squares with a greased sharp knife. Store covered in the refrigerator. Yields 16 2-inch squares.

 

Crock Pot Candy


I came across this on another site and figured you CANNOT go wrong when you are  using chocolate and a crockpot!!  When my Christmas goodies disappear, I will be making these and posting my pictures.  If you get a chance to try it before me, comment below and send me your pics to show here! :)  

1 16 oz. jar roasted, unsalted peanuts
1 16 oz. jar roasted, salted peanuts
1 12 oz. package semi-sweet chocolate chips
1 bar (4 ozs.) german chocolate, broken into pieces
3 lbs. (two 24 oz. pkgs.) white almond bark, broken into pieces

Put ingredients into a 4 or 5-quart crockpot in EXACT order as listed. Cover and cook on low 3 hours. DO NOT remove lid! Turn off and allow to cool slightly. Mixture will not be melted but will be soft. Mix thoroughly and drop by teaspoon size cookie dropper or a teaspoon onto wax paper. Let cool thoroughly.

Makes approximately 150 – 170 pieces.

Almond Rocca


Shelled almonds (Prunus dulcis)

Image via Wikipedia

  • 1 lb real butter
  • 2 cups sugar
  • 2 tablespoons light corn syrup
  • 6 tablespoons water
  • 1 cup finely chopped almonds
  • 1 (11 1/2 ounce) bag milk chocolate chips

Directions:

Prep Time: 15 mins

Total Time: 50 mins

  1. Over Medium heat, melt butter in a large pot.
  2. Add corn syrup, water and sugar to pot and cook until temp reaches 290 degrees OR until the mixture becomes the color of a brown paper bag (about 15-20 minutes) stirring constantly with a wooden spoon (mixture will rise and bubble quite a bit).
  3. Remove from heat and Stir in 1/2 of the Almonds.
  4. Turn mixture onto a greased cookie sheet WITH EDGES!
  5. While the mixture is cooling, melt the chocolate over low flame until all the chips are gone, and chocolate is smooth.
  6. Score the Almond butter mixture into the shape you desire (I just scored into rectangle shapes).
  7. Pour the hot chocolate over the almond mixture and spread evenly.
  8. Sprinkle with remaining almonds and allow candy to cool completely and chocolate to harden before breaking apart and serving.
  9. Note: I let mine refrigerate over night after breaking the into squares, and they had a better texture this way, we thought.

 

Easy Butterscotch Fudge


Don’t be afraid to make these just because there is no candy thermometer or strict candy-making guidelines.  That is why these are called EASY.  The only thing you need to be cautious of in this recipe is stirring faithfully.  As with all fudge recipes I make or caramels, I line the pan with foil so that I can easily lift out of the pan and cut/serve/store from there.  Enjoy!

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 ounces butterscotch chips
7 ounces marshmallow creme
1 tablespoon vanilla extract

Directions:

  1. Combine sugar, butter (or margarine) and milk in a 2 1/2 quart saucepan.
  2. Bring to a full rolling boil, stirring constantly.
  3. Continue boiling 5 minutes over medium/medium-high heat, stirring.
  4. Remove from heat, stir in butterscotch chips until melted.
  5. Add marshmallow creme and vanilla; beat until blended.
  6. Pour into greased 13×9 inch pan.
  7. Let cool and serve.

Chocolate Coconut Candies


  • 1-3/4 cups confectioners’ sugar
  • 1-3/4 cups flaked coconut
  • 1 cup chopped almonds
  • 1/2 cup sweetened condensed milk
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 tablespoons shortening

In a large bowl, combine the confectioners’ sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes.

In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. 

 

Yield: 2-1/2 dozen.

Walnut Chocolate Chewies


   1 cup chopped walnuts
   1 cup slivered almonds
   1/2 cup liquid honey
   2 tablespoons strong black coffee
   Sweet cocoa to taste
   Place walnuts and almonds in small bowl and toss together. Transfer to food processor and blend several minutes. Replace nuts in small bowl and add honey, mix together. Transfer nuts back to food processor and add coffee, blend about 1 minute. Spread mixture on large plate and cover with sheet waxed paper, pressed against surface. Refrigerate 2-3 hours. Remove and shape into small balls with hands. Roll in cocoa and continue to chill another hour before serving.

Pecan Pralines


 2 cups sugar
   2/3 cup milk
   1/3 cup dark corn syrup
   1/4 teaspoon salt
   1/2 teaspoon vanilla
   1 cup pecan pieces
   Combine sugar, milk, corn syrup and salt in a medium size heavy saucepan. Heat to boiling over medium heat, stirring constantly. Continue cooking, without stirring, until candy thermometer registers 238 degrees. Remove pan from heat. Let stand on wire rack until temperature cools to 110 degrees. Add vanilla. Beat with a clean wooden spoon until mixtures begins to thicken. Stir in pecans. Drop by teaspoonfuls onto wax paper to 2-inch flat patties. Let set; remove and store in airtight container with waxed paper between layers.