:: Candy Recipes ::

CANDIES

Below you'll find some of my favorite recipes. Enjoy!

CHOCOLATE COVERED CHERRIES
(from Grandma Teddy)

CENTERS:
1/4 cup butter

2 - 2 1/4 cups powdered sugar

1 tbsp. milk

1/2 tsp. vanilla

1/8 tsp. almond flavoring

3 dozen maraschino cherries, well drained

COATING:
1 - 12 oz. pkg. Chocolate Chips
2 tbsp. shortening (not butter)

For centers, thoroughly cream butter with sugar and milk. Blend in vanilla and almond flavorings. If mixture is too sticky, add small amounts of powdered sugar to get correct consistency. (It should be like modeling clay.) Mold a small amount of fondant around each cherry, being careful to cover each cherry completely. Place on waxed paper covered tray; set aside.

Melt the chocolate chips and shortening in a double boiler over simmering water. Cool, stirring occasionally, until coating is lukewarm. Maintain temperature while dipping.

To coat, hold fondant covered cherries by stem and dip slowly into chocolate. Make sure to cover completely. Remove excess from bottom of candies with fork and place on waxed paper to cool.

Store candies in a cool place (not refrigerator) for two days for cordial to form. Makes 3 dozen candies.

GERMAN CHOCOLATE DROPS
(from Grandma Teddy)

2 cups granulated sugar

1/2 cup evaporated milk

1/2 cup dry cocoa

3/4 cup margarine or butter

3 1/2 cups uncooked oatmeal

1 cup coconut

1/2 cup chopped nuts

In saucepan, combine sugar, evaporated milk, cocoa and butter together. Bring to a boil and cook for 1 minute, stirring constantly. Remove from heat and stir in oatmeal, coconut and chopped nuts. Drop by teaspoonfuls onto waxed paper. Let cool. Store in covered tin or container in refrigerator.

CHOCOLATE NUT CLUSTERS
(from Dodie)

1 cup milk chocolate chips

1 tsp. shortening

Assorted nuts: Cashews, Pecan halves, Peanuts, etc.

Melt the chocolate chips and shortening in a double boiler over simmering water. Cool, stirring occasionally, until coating is lukewarm. Maintain temperature.

Toss in a cupful of mixed nuts at one time, stir to coat. Remove nuts with a fork, and place in little piles on waxed paper to cool. Refrigerate until set.

PEANUT BUTTER BALLS
(from Vickie)

1 cup butter, softened

1 cup peanut butter

4 cups powdered sugar

Chocolate chips, for coating (optional)
1 tbsp. shortening, for coating (optional)

In large mixing bowl, place softened butter, peanut butter and powdered sugar. Use your hands to thoroughly mix the ingredients. Add more powdered sugar, if needed, to get the right texture (dough should be the consistency of modeling clay). Form dough into 1" round balls and place on waxed paper. Outside of candy will "crust" just a bit.

If you wish to coat the candy, melt the chocolate chips and 1 tbsp. shortening together in double boiler until smooth. Dip peanut butter balls, one at a time with a fork, into chocolate. Remove excess chocolate by dragging bottom of fork on edge of pan. Allow candies to cool on waxed paper.

Store candy in covered container in refrigerator or at room temperature.

BUTTER NUT CRUNCH
(from Vickie)

1 cup granulated sugar

1/2 tsp. salt

1/2 cup butter

1/4 cup water

1 cup chocolate chips

1/2 cup chopped nuts

In saucepan, combine sugar, salt, butter, and water. Bring to a boil, stirring constantly. Cook to 270�F on a candy thermometer. Pour mixture onto greased cookie sheet and spread with spatula to 1/4" thickness. Cool.

Melt chocolate chips over double boiler, then spread over top of of candy. Sprinkle with chopped nuts. Allow to cool, then break into pieces. Store in a covered container.

CHOCOLATE FUDGE
(from Vickie)

3 cups granulated sugar

3/4 cup butter

2/3 cup evaporated milk

1 tsp. vanilla

1 - 12 oz. pkg. chocolate chips
1 - 7 oz. jar marshmallow cream
1 cup chopped nuts

In large saucepan, combine sugar, butter, and evaporated milk; bring to a boil, stirring constantly. Boil hard for 5 minutes; remove from heat. Stir in chocolate chips and vanilla until smooth. Add marshmallow cream and beat until creamy. Pour into greased 13x9x2 pan and let cool before cutting into 1" squares. Store in covered container.

CARAMEL CORN
(from Vickie)

2 cups brown sugar

1 cup butter

1/2 cup light corn syrup

1 tsp. salt

1 tsp. soda

1 tbsp. vanilla

7 quarts popped corn

Grease a large roasting pan and fill with popped corn. Set aside. Preheat oven to 200�F.

In large saucepan, mix brown sugar, butter, corn syrup and salt. Bring to a boil, and boil hard for 5 minutes, stirring constantly. Remove from heat and add soda and vanilla. Pour cooked mixture over popped corn in roaster and quickly stir with a wooden spoon to coat all kernels.

Place filled roaster in preheated oven and bake for 1 hour, stirring every 15 minutes. Remove caramel corn from oven and let cool completely. Store in airtight container.

PEANUT BRITTLE
(from Aunt Penny)

3 cups granulated sugar

1 1/4 cup corn syrup

1 cup water

1 pound salted peanuts

1/4 cube of butter
1/2 tsp. salt

1 tsp. vanilla

1 tsp. sodaa

In large saucepan, combine sugar, corn syrup and water; bring to a boil, stirring constantly. Cook to 240�F on a candy thermometer. Add peanuts and cook to 310�F. (This can burn easily, so stir constantly). Remove from heat and add butter, salt, vanilla and soda. Pour onto greased cookie sheets to cool, then break into pieces. Store in covered container.

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Last update:
Saturday, 08-Sep-2018 20:58:10 MDT