Candy Recipes

2 Minute Microwave Fudge

This fudge will take a teeny bit longer than two minutes before it's ready to eat, but prep time is a snap!

1/2 cup butter
3 1/2 cups powdered sugar
1/2 cup cocoa
1/4 cup milk
1 tsp. vanilla
1/2 cup chopped nuts

Place ingredients (except nuts) in bowl; do not mix. Microwave on high power for two minutes. Beat with electric mixer until smooth. Fold in nuts. Pour mixture into buttered 8x8 dish. Refrigerate 15 to 20 minutes until set.

12 oz Semi-sweet chocolate chips
1/4 cup Heavy cream
1 tbsp Butter
2 Egg yolks
1/4 c Baileys Irish Cream

In a heavy saucepan, over low heat, melt chocolate until smooth. Add Bailey's Irish cream and heavy cream and stir together until thoroughly combined. Whisk in egg yolks, one at a time - this will cause the truffles to thicken. Whisk in butter. Refrigerate until firm - at least two hours.

With spoon or melon baller, make small balls of the truffle mixture. Roll in your choice of toppings - sugar, powdered sugar, finely chopped nuts, coconut, cocoa, sprinkles, etc.

Butter Cream Mints Recipe

1/2 cup butter
1 tsp salt
2/3 cup sweetened condensed milk
7 cups powdered sugar, sifted
peppermint extract to taste
food coloring

Cream butter and salt together until well blended. Add milk. Add sugar (powdered). Mix well, then remove from bowl and knead to mix well. Add flavor. Divide into separate batches for each color desired. Add a few drops of coloring at a time until desired color is reached, kneading to mix well. You can now roll in balls, roll into logs and then slice.

1 pound walnut halves
1 cup white sugar
2 tsp ground cinnamon
1/4 tsp salt
6 tbs milk
1 tsp vanilla extract

Preheat oven to 350F. Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.

Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236F. Remove from heat, and stir in vanilla immediately.

Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.

Caramel Candy

1 C. butter
1 16-ounce pkg (2 1/4 C). packed brown sugar
1 14-ounce can sweetened condensed milk
1 C. light colored corn syrup
1 tablespoon vanilla

1. Butter an 8x8x2- or 9x9x2-inch baking pan. Set aside
2. In a heavy saucepan, melt butter over low heat. Add brown sugar, sweetened condensed milk, and corn syrup. Mix well. Cook and stir over medium-high heat until mixture boils. Continue to boil at a moderate, steady rate for 20 minutes. (DO NOT let the mixture get to a foaming boil. This will make the caramels too hard.)
3. Remove saucepan from heat. Stir in vanilla. Quickly pour mixture into prepared pan. Let caramels cool to room temperature. Use a buttered knife to cut. If the caramels are too soft to cut, refrigerate until firm.
4. Wrap each piece in waxed paper (NOT plastic wrap!) for a lovely presentation.

For MORE listings of Caramel Candy Recipes, visit our Caramels Recipe Page

16 ounces Milk Chocolate Coating
1/2 cup Evaporated Milk
2 Tbsp. Butter
1/4 cup Maraschino Cherries, drained and chopped
2 drops Almond Oil
1/2 cup Nuts, optional

Melt chocolate in Pyrex measuring cup on defrost in microwave. Add butter and evaporated milk and blend. Add cherries, almond oil and nuts, if used and mix well. Pour into buttered 8 inch square pan and set in fridge till firm.

1 cup butter or margarine
1 1/4 teaspoons vanilla extract
1 teaspoon salt
1 cup granulated sugar
2 cups sifted all-purpose flour
1 (6 ounce) package chocolate chips
1 cup nuts

Combine butter, vanilla extract and salt. Add sugar. Blend flour. Add chocolate chips and nuts. Press to ends of jellyroll pan (15 x 10 x 1-inch). Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Completely cool and break into pieces.

2 T unsalted butter
1/3 c heavy cream
12 oz bittersweet chocolate
1 cup cocoa for dusting

Chop the bittersweet chocolate into small bits. In a small pan, warm the cream and butter until it is almost boiling. At the same time, heat water in a double boiler. When the cream mixture is hot, put the chopped chocolate in the top of the double boiler, slowly pour the hot cream over the chocolate and whisk until the chocolate melts and is smooth. Remove from heat at the earliest possible moment, as leaving it on too long will cause the chocolate to become grainy.

Refrigerate for 2 hours. Scoop out mounds and roll into small balls. Into a doubled paper lunch sack pour the cocoa and all the truffle balls. Close the sack tightly with your fist, then turn it upside down several times to coat truffles with cocoa. Pour the truffles out gently into a large sieve, shake gently a few moments over a large bowl to catch the loose cocoa, then pour the truffles into a bowl. Put about 5 truffles at a time back into the sieve and shake them back and forth until there is no more loose cocoa on them or in the bottom of the sieve. This removes all loose cocoa plus it gives the truffles' surface a nice texture.

It's best to keep truffles refrigerated, but they will keep unrefrigerated for up to two days.

1 1/2 cup firmly packed brown sugar
1 1/2 cup sugar
1 cup milk
1/2 cup half & half
2 tablespoons light corn syrup
2 tablespoons instant coffee granules
1/8 teaspoon salt
3 tablespoons butter or margarine - softened
1 teaspoon vanilla extract
1 (6 oz) pkg semi-sweet chocolate morsels
1/2 cup chopped pecans

Preparation

Combine sugars with milk, half & half, corn syrup, coffee and salt in a large heavy saucepan. Bring to a boil over medium heat, stirring constantly. Continue cooking without stirring to the soft ball stage (234 degrees). Remove from heat then add the butter and vanilla extract. Do not stir. Cool to 110 degrees, beat until fudge loses its gloss and begins to thicken. Add chocolate morsels and pecans, stir just to mix. Pour into a buttered 9 inch square pan. Cool and cut into 1 1/2 inch squares. Yields about 3 dozen.

Easy Microwave Peanut Butter Chocolate Fudge

With only three ingredients and your microwave you can satisfy your (or anyone else's) craving for peanut butter fudge in just minutes.

12 oz. semisweet chocolate chips
12 oz. peanut butter
14 oz. sweetened condensed milk

In a 1-1/2 quart microwave-proof bowl, melt chocolate and peanut butter on high power for three minutes. Stir well. Add milk and stir until well blended. Pour mixture into 8x8 dish lined with waxed paper. Refrigerate to chill. Makes approximately 42 pieces.

Foolproof Peanut Butter Fudge

3 cups sugar
2/3 cup milk
1/4 cup white Karo syrup
2 tbsp butter

Bring above ingredients to full boil and let boil for 3 1/2 minutes stirring occasionally. Add 12 oz peanut butter (Jif peanut butter is the best) and 7 oz jar marshmellow. Mix well and pour into buttered pans and cool. Cut into squares.

Fudgy Scotch Ring

Submitted by Rosa

1 package of Nestle chocolate chips
1 package of Nestle butterscotch chips
(6 oz package of each type of chips)
1 cup chopped walnuts
1 cup walnut halves
1 tsp. vanilla
1 can Eagle Brand sweetened condenced, non evaporated milk.

Put chips and milk in top of double boiler, Melt until mixture begins to thicken.

Remove from heat, add vanilla and chopped nuts. Let cool for about an hour. Line bottom of ROUND pan with the walnut halves. Spoon fudge on top of the nuts to form ring. top with chopped nuts if desired.

Cool in fridge until ready to serve,this may take a few hours to over night

Gumdrops

Cut into shapes you like.

1 pkg Powdered fruit pectin (a 3/4 ounces)
3/4 cup Water
1/2 tsp Baking soda
1 cup Sugar
1 cup Light corn syrup
2 tsp Imitation Strawberry extract*
Red food coloring*
enough Granulated sugar to coat

Combine fruit pectin, water and baking soda in a medium-size pan. (Note, mixture will foam) Combine sugar and corn syrup in large saucepan. Place both saucepans over high heat.

Cook, stirring alternately until foam disappears from fruit pectin mixture and sugar mixture boils rapidly for 5 minutes. Pour fruit pectin mixture into boiling sugar mixture in a thin stream until all pectin is added. Boil, stirring constantly 1 minute longer.

Remove pan from heat. Stir in extract and a few drops of coloring. Immediately pour mixture into and 8x8x2 inch pan. For fancier shapes spoon mixture into tart or similar little pans. Allow to stand at room temperature (do NOT refrigerate) about 3 hours or until candy is cool and firm.

Cut gum drop mixture into fancy shapes with small cutters or into cubes with a knife dipped in warm water. Roll in granulated sugar.

* green ones substitute oil of anise for strawberry extract and greed food coloring for red. yellow ones substitute oil of lemon and yellow food coloring red ones substitute oil of clove for strawberry extract Makes about 1 1/4 pound.

1 cup sugar
1 tsp. vanilla
1/2 cup Hot water
1 Tbs. gelatin
1/4 cup cold water
a few grains salt

Soften gelatin in cold water. Combine sugar and hot water. Boil to soft ball stage (236-238) degrees Add gelatin and salt. Beat until stiff. Add flavoring. Beat again thoroughly. Pour into pan which has been dusted with powdered sugar. Dust top surface, with powdered sugar. allow to stand until stiff enough to hold it shape. cut into squares. roll in powdered sugar. Let stand until firm. Store marshmallows in a glass jar. (a 9 x 9 pan should work for this )

Homemade Marshmallows II

3 cups white sugar
1/4 cup corn syrup
1/4 teaspoon salt
3/4 cup water
2 teaspoons vanilla extract
1 cup confectioners' sugar for dusting

1 Generously coat a 9x13 dish with cooking spray.
2 In a large saucepan, combine sugar, corn syrup, salt and water. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and beat with an electric mixer until stiff peaks form, 10 to 12 minutes. Stir in vanilla. Pour into prepared pan.
3 Chill in refrigerator 8 hours or overnight. To cut, loosen edges with a knife. Dust surface with confectioners' sugar, and turn out onto a waxed paper lined surface. Dust with confectioners' sugar again and cut with a knife.

NOTE: These are delicious homemade marshmallows. If you wish, add a few drops of food coloring with the vanilla. Prep Time: approx. 30 Minutes. Cook Time: approx. 12 Minutes. Ready in: approx. 8 Hours . Makes 24 large marshmallows (24 servings).

1 cup sugar
6 tablespoons honey
2 tablespoons glucose
8 tablespoons strong brewed tea
Non-stick cooking spray
Lollipop molds
Lemon rinds
Mint leaves
Lollipop sticks

Combine the sugar, honey, glucose and brewed tea in a small saucepan fitted with a candy thermometer and cook on high heat.

While cooking the candy syrup, occasionally wash down the pan sides using a clean brush dipped in water to prevent crystallization.

Without stirring, cook until mixture reaches 310 degrees or hard crack on the candy thermometer.

Spray lollipop molds lightly with non-stick cooking spray. Place lemon rinds and mint leaves in each section. Place lollipop sticks into mold.

Remove the pot from the heat and dip it into an ice bath for 15 seconds to stop the cooking. Remove the pot from the ice bath.

To avoid air bubbles, swirl hot candy syrup in both directions, being careful not to over mix.

Pour the syrup into the molds 2/3 of the way full and cool at least 20 minutes. Remove from molds.

Takes 10 minutes from start to finish!

In a 1 1/2 qt bowl place the following:

1 cup sugar
1/2 cup peanuts
1/2 cup Karo syrup

Mix well. Cook on High for 4 minutes. Stir quickly Cook on high another 4 minutes, take out and add

1 teaspoon butter or margarine
1 teaspoon baking soda

Place these 2 ingredients in very quickly (have premeasured)
Stir thoroughly and quickly...Pour onto buttered pan. Set aside and allow to cool then crack into pieces.

Makes 1 LB of Peanut Brittle

3 tablespoons butter
2 cups semi-sweet chocolate chips
1 cup milk chocolate chips
1 cup peanut butter
4 cups Rice Krispies
3 cups mini marshmallows

In large saucepan combine butter and chocolate chips. Melt over lowest heat until completely melted and smooth. Stir in peanut butter until completely mixed in. Remove from heat.

Add crisp cereal and mini marshmallows and stir to combine. Press on bottom of buttered 13x9 inch pan. Refrigerate until cool. Cut into squares, and store in the fridge.

P.S. These are scrumptious just as they are, but I thought adding about a half-cup of peanuts would be a nice addition too.

No Fail Fudge

2 pounds powdered sugar
1/2 c cocoa
1/2 t salt
1/2 c milk
2 T vanilla
2 sticks butter

Combine everything but butter in 3 qt. microwaveable dish. Slice butter onto top and do not mix. Microwave for 5-6 minutes, or until butter is melted. Stir well, pour into plastic lined 9x12 pan and refrigerate.

Ohio Buckeyes Candy

1 16-18 oz jar creamy peanut butter
4 cups powdered sugar
1 cup (2 sticks) soft butter or margarine (leave at room temperature for an hour or two to soften)
1 12 oz bag chocolate chips
1/2 cake paraffin wax (found in canning section, yes, it's safe for eating)

Combine peanut butter, sugar and softened butter/margarine in very large bowl. Mix well, and roll into small balls about 1 inch in diameter. If balls are soft after shaping, refrigerate until hardened a bit.

Melt chocolate and paraffin together in double boiler or in small, deep bowl in the microwave, being careful not to overcook and burn the chocolate.

Use a toothpick or bamboo skewer to dip peanut butter balls in melted chocolate, leaving very top of balls without chocolate to look like a real buckeye. Set buckeyes on cookie sheets lined with waxed paper. Let cool, then remove and place in cookie tins (lined with plastic wrap).

Peanut Butter Fudge

4 cups granulated sugar
1 cup milk
1/4 cup light corn syrup
Pinch salt
1 pint (16-ounces) peanut butter (creamy or crunchy, you pick)
1 teaspoon vanilla

Combine sugar, milk, corn syrup and salt in heavy saucepan. Bring to a boil and boil for 5 minutes. Remove from heat. Add peanut butter. Bring to a boil and boil 3 minutes. Remove from heat. Add vanilla. Beat until stiff and spread into buttered dish.

3 cup peanuts, finely chopped
1 can sweetened condensed milk
icing sugar

Combine peanuts and milk in a saucepan. Cook and stir over low heat until the mixture is golden brown, forms a ball and pulls away from sides of pan (about 10 minutes). Cool to room temperature, about 1/2 hour. Form into 1 inch balls. Roll in icing sugar.

1 (10 ounce) package peanut butter chips
1 tablespoon oil

Combine in microwave safe bowl and heat for 60 seconds. Stir. If not completely melted, heat for a few more seconds until melted. Stir.

ADD:

1 can sweetened condensed milk (Eagle Brand or Store Brand)
1/2 teaspoon vanilla
Mix well and pour into a greased 8 x 8 inch pan. Chill.

NOTE: Make Chocolate Peanut Butter Fudge by using 1 large package milk chooclate chips and a package of peanut butter chips along with 2 tablespoons of oil. Follow above directions. Add 2 cans of sweetened condensed milk and 1 teaspoon vanilla. Use a 10 x 10 inch pan. DELICIOUS!

NOTE: This type fudge is not only quick & easy it is never grainy.

Quick and Easy Peanut Butter Fudge II

1 cup evaporated milk
2 cups brown sugar
2 cups granulated white sugar
1 stick butter or margarine

Cook to soft ball stage. Remove from heat and add 1 cup peanut butter. Beat well and add 1 teaspoon vanilla. Pour into a buttered 8x8 pan. Cool, cut into squares.

BOTTOM LAYER
1 cup milk chocolate chips -- 6 oz
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

FILLING
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

CARAMEL LAYER
14 oz pkg caramels
1/4 cup whipping cream

ICING
1 cup milk chocolate chips -- 6 oz
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13X9X2 in. pan. Refridgerate until set.

For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Carmel Layer: Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

Icing: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator. Yield 8 dozen pieces.

1 lb white bark candy
1 lb salted nuts
2 cups crispy rice cereal

Melt candy in a double boiler. Add nuts and cereal. Mix well. Spoon onto waxed paper. Refrigerate until firm. Break into pieces and store in air tight container.

Triple Chocolate Fudge

3-1/3 cups granulated sugar
1 cup butter or margarine
1 cup dark brown sugar, packed
1 12-oz. can evaporated milk
32 large marshmallows, cut in half
2 cups (12 oz.) semi-sweet chocolate chips
2 7-oz. chocolate candy bars, broken into pieces
2 1-oz. square semi-sweet chocolate, coarsely chopped
1 tsp. vanilla
2 cups chopped pecans (walnuts can be substituted)

In a large saucepan, mix sugar, butter, brown sugar and milk. Cook over medium heat until sugar has dissolved, stirring often.

Bring to a boil, cook at a rapid boil for 5 minutes, stirring constantly.

Remove from heat and add marshmallows. Stir until they have melted. Stir in the chocolate chips until they melt. Add chocolate bar and baking chocolate pieces, stir until they melt.

Add vanilla and pecans, mix until well blended.

Pour into a greased 15"x10"x1" pan. Chill until firm. Cut into squares.

Yield: Approx. 5-1/2 pounds of fudge.

2 cups granulated sugar
2 tablespoons butter
1 cup milk
1 teaspoon vanilla extract

Boil sugar, butter and milk to firm-ball stage, 245 degrees F. Do not stir after sugar is dissolved. Pour onto a buttered platter, let cool, then beat until creamy. Add vanilla extract and chopped nuts or cherries, if desired. Press into buttered pans. When firm, cut into squares. Wrap in wax paper.

White Chocolate Truffles

1-1/2 cups (10 ounces) chopped white chocolate or white chocolate chips
1/4 cup whipping cream
1/2 teaspoon vanilla
1/2 cup chopped macadamia nuts or toffee, or chocolate decors

1. Place chocolate in small bowl. Place whipping cream in small saucepan. Simmer over medium-high heat until heated through, stirring constantly with wooden spoon. Pour over chocolate, stir once.
2. Cover bowl; let stand 3 to 5 minutes. Uncover; stir until chocolate is melted and mixture is smooth. Stir in vanilla and liqueur, if using. Cover. Refrigerate 15 minutes or until mixture is firm enough to hold its shape.
3. Place level tablespoonfuls mixture on plate. Cover; refrigerate 2 hours or until fudgy, but not soft.
4. Place nuts or toffee in medium bowl. Roll each tablespoon chocolate mixture into ball. Roll in nuts to evenly coat. (Warm hands and room temperature quickly soften chocolate, making it difficult to form balls. Keeping chocolate chilled prevents sticking.)
5. Store tightly covered in refrigerator up to 3 weeks. Serve chilled or let stand at room temperature 15 to 20 minutes before serving.