View Full Version : Candy Recipes

06-21-2006, 09:44 AM
Chocolate Covered Cherries

2 1/2 cups confectioners' sugar
1/4 cup margarine
1 tablespoon milk
1/2 teaspoon almond extract
4 (4 ounce) jars maraschino cherries, drained
2 cups semisweet chocolate chips
2 tablespoons shortening

In a medium bowl, mix together confectioner's sugar, margarine, milk and almond extract.
On a lightly floured surface, knead the mixture into a large ball. Roll into 1 inch balls. Flatten the balls into 2 inch circles. Leaving the stems sticking out, wrap the cherries in the circles by lightly rolling in hands. Place the wrapped cherries on wax paper and chill in the refrigerator at least 4 hours.
In a medium saucepan over medium heat, melt chocolate chips and shortening. Holding by the stem, dip the chilled cherries into the chocolate chip mixture. Chill until serving.

Butterscotch Candy

1/2 cup brown sugar
1/4 cup butter
1/2 cup white sugar
1/2 cup water
2 teaspoons vinegar
1 pinch salt
1/2 teaspoon vanilla extract

Generously butter a 10x15 inch baking pan (with sides).
In a medium saucepan over medium heat, combine brown sugar, butter, white sugar, water, vinegar and salt. Cover and bring to a boil. Remove lid and heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Pour in vanilla, but do not stir. Remove from heat and pour into prepared pan. Let cool slightly before cutting into squares and allowing candy to cool completely.


2 cups white sugar
1 1/2 cups corn syrup
2 cups heavy cream
1 cup butter
1 teaspoon vanilla extract

Butter a 9x13 inch dish.
In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.

06-21-2006, 09:46 AM
Rock Candy

6 cups cold water
6 cups white sugar

Prepare your candy growing area by thoroughly cleaning and drying a 2 quart jar. You will need a place for it to rest undisturbed for about 2 weeks.
In a large bowl, place the water. Dissolve sugar in water, a little at a time, stirring each time until sugar is completely dissolved, until no more sugar can be incorporated. Pour sugar water into clean jar and place a bamboo skewer in the jar, being sure the top sticks out over the surface of the water. Cover with a cloth, to keep out dust, and let rest until all water is evaporated and crystals have formed on the skewer, several days.
NOTE: For larger crystals, try "seeding" them, by wetting your skewer and rolling it in sugar before placing it in the sugar water. Be sure not to disturb the crystals as they are growing.

Real Saltwater Taffy

1 cup sugar
3/4 cup light corn syrup
2/3 cup salt water (or fresh water with 1 tsp. salt)
1 tbsp. cornstarch
2 tbsp. sweet butter
2 tbsp. vanilla
3 to 4 drops red coloring
Mix all the ingredients in a medium-sized saucepan. Cook over medium heat, stirring constantly until mixture reaches 260 degrees on a candy thermometer, or until a bit of the mixture dropped into iced water forms into a hard ball.
Remove from the heat. Pour into a buttered 8-by-8-by-2-inch square pan.
Allow to cool slightly, and then pull taffy until shiny, stiff and light in color. If the taffy begins to get too sticky, butter hands lightly.
Pull into long strips about 1/2-inch wide. Using scissors, cut into 1-inch pieces and wrap them individually in waxed paper.
Keep in an airtight container. Makes about 1 pound.

Sesame-Seed Bars

1 cup water
2 cups sugar
1 cup light corn syrup
2 tbsp. unsalted butter
1/4 tsp. baking soda
2 cups toasted sesame seeds
Mix all the ingredients except the sesame seeds, in a medium-sized saucepan.
Cook over medium heat, stirring constantly, for several minutes until mixture reaches 260 degrees on a candy thermometer, or until a bit of the mixture dropped into iced water forms into a hard ball. Quickly add the sesame seeds and continue to stir until well coated.
Remove from the heat. Pour into a 9-by-13-by-2-inch buttered pan all at once, scraping the bottom of the saucepan. Smooth out with a buttered spatula.
Allow to cool slightly and cut into 1-by-2-inch bars. When completely cool transfer to a wax paper-lined airtight container and separate layers with additional paper. Store in a cool, dry place. Makes about 50 bars.

06-21-2006, 09:50 AM
Peppermint Patties


1 pound powdered sugar
3 tablespoons butter, softened
2 1/2 teaspoons peppermint extract
1/2 teaspoon vanilla extract
1/4 cup evaporated milk
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons vegetable shortening

In a bowl, combine powdered sugar, butter, and flavorings. Add milk and blend well. Roll into 1-inch balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4 inch thickeness; chill for 30 minutesIn double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties in the chocolate; place on waxed paper to harden and freeze for a short while.
Makes about 50 to 60.

Candy Cane Twists Recipe

1 1/2 cup Powdered Sugar
1 1/4 cup Butter -- softened
1 Egg
1 teaspoon Peppermint Extract
1 teaspoon Vanilla
2 3/4 cups All Purpose Flour
1/4 teaspoon Salt
1/3 cup Finely Crushed Red And White Peppermint Candy Or Candy Canes
1/4 teaspoon Red Food Coloring


Heat oven to 350. In large mixer bowl combine powdered sugar, butter, egg, peppermint extract and vanilla. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Reduce speed to low; add flour and salt. Beat until well mixed (1 to 2 minutes). Divide dough in half. Stir candy into half of dough. Beat food coloring into remaining half of dough.

For each candy cane, roll 1 teaspoonful of each dough to 4 inch rope. Place 2 ropes side by side; twist gently and roll dough together. (For best results complete cookies one at a time to prevent drying out.) Place 2 inches apart on cookie sheets. Curve one end to form handle of cane. Bake for 10-12 minutes or until set. Let stand 1 minute; remove from cookie sheet.

*Tip: If dough is dry, stir in 1 teaspoon milk. If dough is too soft, refrigerate 1 hour or stir in 1 to 2 tablespoons flour.


Makes 20 lollipops

Nonstick cooking spray
3/4 cup granulated sugar
1/2 cup light corn syrup
1/4 cup butter
1 box (3-ounce) cherry gelatin dessert mix, Jell-O

Special Equipment:
20 4-inch lollipop sticks
Metal tablespoon-size measuring spoon
Candy thermometer

Prep time: 10 minutes

Spray 2 large baking sheets with nonstick spray.
Arrange 10 lollipop sticks on each baking sheet, spacing evenly apart.
Stir sugar, corn syrup, and butter in small saucepan over low heat until sugar has dissolved.
Slowly bring to boil, stirring frequently.
Continue cooking for 7 minutes, or until candy thermometer registers 275 degrees.
Stir in gelatin until smooth.
Using metal tablespoon and working quickly, spoon syrup over one end of each lollipop stick.
Cool completely.
Wrap each lollipop in plastic wrap and store in airtight container.

06-21-2006, 09:59 AM
ooohhhhh these recipes should keep me busy for awhile

06-28-2006, 01:25 PM
/ubbthreads/images/%%GRAEMLIN_URL%%/purpbanana.gif Wow!!! Great Candy Recipes
Thanks For Sharing Them with us.

07-04-2006, 08:41 AM
Heh....I'll test the samples /ubbthreads/images/%%GRAEMLIN_URL%%/wink.gif

07-05-2006, 07:45 AM
these recipes are great heart