Recipe: Candy Recipes (19)

9-10-99 Candy Recipes

Verla,.Il (09:23:00) : Oreo Clusters

1 box of chocolate oreo cereal
White almond bark

Melt almond bark in microwave.
Pour in oreo cereals. Mix well.
Drop in cluster on waxed paper.

I do not remember how much bark I used.

Judy/AZ (06:00:04) : SEMI-SWEET RAISIN CLUSTERS

12 oz. chocolate chips
13 oz. can sweetened condensed milk
2 teaspoons vanilla
15 oz. box raisins

Place chocolate pieces in 2 quart bowl. Microwave 1 1/2 to 2 minutes or until softened. Stir in remaining ingredients. Drop by teaspoon-full onto waxed paper lined trays. Chill.

Makes 3-3 1/2 dozen. Store refrigerated.

Judy/AZ (06:00:04) : Pecan Brittle

1 cup light corn syrup
1 teaspoon salt
2 cups sugar
2 teaspoons soda
1/2 cup water
1/4 stick butter
2 cups broken pecans

Cook syrup, sugar, and water until soft-ball stage. Add nuts and cook until crack stage (300 degrees) Remove from heat and add soda, salt and butter. Pour on well-greased surface and stretch.

Judy/AZ (06:00:04) : WHITE CHOCOLATE PARTY MIX

1 pound white chocolate
3 cups Rice Chex
3 cups Corn Chex
3 cups Cheerios
2 cups stick pretzels
2 cups dry roasted peanuts
12 ounces M&Ms plain chocolate candy

Slowly melt white chocolate in top of double boiler over simmering water. Combine cereals, pretzels, peanuts, and M & M's in a large bowl. Slowly pour chocolate over mixture and stir to evenly coat. Spread the mixture on wax paper and cool. Break into small pieces. Store in air-tight container and refrigerate to keep fresh. Yield 12-14 cups.

Judy/AZ (06:00:04) : MOCK BUTTERFINGERS

3 cups corn flakes, crushed
1 cup crunchy peanut butter
1/2 cup sugar
1/2 cup white corn syrup
6 oz. chocolate chips

Lightly grease an 8 x 8" pan.
Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal. Pat into pan. Melt chocolate chips and spread over top.

Judy/AZ (06:00:04) : MARSHMALLOW PUFFS

36 large marshmallows
1 1/2 cups chocolate chips
1/2 cup chunky peanut butter
2 tablespoons butter or margarine

Line a 9-in. square pan with foil; butter the foil. Arrange marshmallows in pan. In a double boiler or microwave-safe bowl, melt chocolate chips, peanut butter and butter. Pour over the marshmallows. Chill completely, Cut between marshmallows. Yield: 3 dozen.

Judy/AZ (06:00:04) : CAPTAIN CRUNCH CANDY

2 pounds white chocolate
3 cups Rice Krispies
3 cups peanuts
3 cups Peanut Butter Captain Crunch cereal
3 cups miniature marshmallows

In the top of a double boiler, melt white chocolate over low heat. In a large bowl combine all other ingredients and pour melted white chocolate over the mixture. Mix well. Drop by teaspoon onto wax paper and cool.

Yield: 3 dozen candies.

Susan,IL (10:50:02) : I haven't tried these, but what a neat idea for a gift basket full of treats!

Chocolate Almond Dipped Spoons

4 (1oz) squares semisweet or sweet dark chocolate, chopped
1 1/2 Tbsp whipping cream
1/8 tsp almond extract
20 disposable spoons
2 (2oz) squares vanilla flavored candy coating, melted

Combine semisweet or sweet dark chocolate and whipping cream in a 1-cup liquid measuring cup. Microwave at MEDIUM (50%) power 1 minute or until chocolate melts, stirring after 30 seconds. Stir in almond extract.

Dip each spoon in melted chocolate covering bowl of spoon and 1/4 inch up handle; allow excess to drip off. Place spoons on waxed paper lined baking sheet; freeze 15 minutes or until set.

Melt vanilla coating and put in heavy duty zip lock bag. Snip tiny hole in one corner of bag, and drizzle coating over chilled spoons. Leave on wax paper and store in fridge until ready to wrap.

I bought Handi wrap with little X-mas trees and candy canes at a dollar store and plan to wrap about 3 together and tie with curling ribbon. I also guess you can substitute other extract flavors..mint, strawberry, Amaretto etc. for the almond flavoring...Happy dipping :-)

Shared by Clara
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Coffee House Chocolate Spoons

6 ounces semisweet chocolate pieces
4 ounces milk chocolate pieces (or white, mint, etc. chocolate)
20 plastic spoons

Place a piece of waxed paper on a cookie sheet large enough to hold 20 to 24 of your plastic spoons. Place semisweet chocolate pieces in a heavy saucepan over low heat, stirring constantly until the chocolate begins to melt.

Immediately remove from heat; stir until smooth. Dip spoons into chocolate, tapping the handle of the spoon against the side of the pan to remove excess chocolate. Place spoons on waxed paper; refrigerate for 30 minutes or until chocolate is set.

Place milk chocolate (or chocolate of your choice) in a heavy saucepan over low heat, stirring constantly until chocolate begins to melt. Immediately remove from heat; stir until smooth. Place the melted chocolate in a small, heavy self sealing bag. Using scissors, make a small cut in the corner of the bag; drizzle on or both sides of the covered spoons, making a decorative pattern. (Small dots, zig-zag lines, circles, etc.)

Refrigerate spoons for 30 minutes to allow chocolate to set. Wrap each spoon separately in clear or colored plastic wrap. Use ribbon to tie off plastic wrap. Store in a cool dry place for 2 to 3 weeks until ready to give as gifts.

Place chocolate covered spoons in a new coffee mug and give along with homemade muffins, scones, biscuits, cookies, etc.

Dawn(NY) (10:49:10) : Chocolate Orange Truffles

12 ounces milk chocolate morsels
4 tablespoons butter, at room temperature
cup fresh orange juice, strained
1 tablespoon grated orange zest
1 cup walnuts or pecans, finely chopped (optional)
White chocolate wafers for coating (optional)

Melt chocolate in double boiler or microwave. Remove from heat and place in a medium bowl. Using a mixer on medium speed, beat in the butter until fluffy. Beat in the zest and orange juice. Cover and chill until firm. Using a tablespoon or melon-baller, scoop up the truffle mixture and roll it into one-inch balls. Roll each truffle in the chopped nuts until well-coated. Place in freezer bag and freeze until ready to serve. (Truffles may be kept in freezer for up to one month.)

For an interesting variation, dip truffles into melted white chocolate and cool on wax paper.

Dawn(NY) (10:48:52) : Super-Quick, Super-Easy White Chocolate-Covered Pretzels*

1 lb white chocolate wafers
1 lb bag of "knot" pretzels

Melt one quarter of the wafers in a microwave-safe bowl on MEDIUM power (5) for about 90 seconds. Wafers will not appear to have melted at this point, but they probably are. Stir - if mixture needs additional melting, repeat in intervals of about 30-40 seconds being careful not to scorch! Simply dip the pretzels, one at a time, into the melted chocolate, and set on waxed paper to cool. Optional - melt a contrasting color (milk chocolate, green, etc.) and drizzle a little bit over cooled pretzels with a fork.

*This also works very well for dried apricots that have been washed and dried thoroughly!! I gave these to friends as Christmas presents on an antique plate last year and they loved them they look so professional and taste even better!

Dawn(NY) (10:47:48) : Cappuccino Decadence (from BH&G - January 1996)

1/2 cup finely crush chocolate wafers
16 oz. semisweet chocolate, chopped, OR 2-2/3 cup semisweet chocolate pieces
1 cup whipping cream
1 Tbsp instant coffee crystals
1/2 tsp ground cinnamon
6 beaten eggs
3/4 cup sugar
1/3 cup all-purpose flour
1/2 tsp finely shredded orange peel

Optional garnish:
Unsweetened cocoa powder
Powdered sugar
Whipped cream
Chocolate-covered coffee beans
Chocolate candies

Grease 9" springform pan. Lift and tilt pan to coat the bottom and sides with chocolate wafer crumbs. Set aside. In heavy medium saucepan combine chocolate, whipping cream, coffee crystals & cinnamon. Cook and stir over low heat till the chocolate is melted. Transfer the hot mixture to a med. mixing bowl. In large mixing bowl, combine eggs, sugar & flour. Beat with electric mixer on med. speed about 10 min. or until thick and lemon-colored. Stir in orange peel. Fold one-quarter of the egg mixture into the chocolate mixture. Fold the chocolate mixture into the remaining egg mixture. Pour into the crumb-coated pan. Bake in 325-degree oven for 50-55 minutes or until edge is puffed about halfway to center (center will be slightly soft). Cool in pan on wire rack for 20 min. Remove sides of pan. Cool at room temperature for 4 hours. Cover and chill about 4 hours or till serving time.

If desired, before serving, decorate plates by sifting a mixture of sifted powdered sugar and cocoa powder over tops. Add wedges of dessert. If desired, top with whipped cream, chocolate-covered coffee beans, or candies. Makes 16 servings.

Susan,IL (10:43:27) : Haven't tried this one YET~!

Creamy Almond Candy
Recipe By : Recipe exchange

1 1/2 pounds vanilla flavored candy coating (white bark)
14 oz. can sweetened condensed milk
1/8 tsp salt
1 tsp almond extract
3 cups whole almonds, toasted (about 1#)

In heavy saucepan, over low heat, melt candy coating with sweetened condensed milk and salt. Remove from heat; stir in extract then almonds. Spread evenly into a wax paper lined 15x10 inch jelly roll pan. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into triangles or squares. Store in tightly covered container at room temperature.

Susan,IL (10:40:16) :

PECAN LOG

3 cups confectioners sugar
1 (7oz) jar marshmallow creme
1 teaspoon vanilla extract
1 (14oz) bag caramel candy
3 tablespoons water
1 1/2 cups chopped pecans

In a large bowl, combine sugar, creme & vanilla; knead until smooth (mixture will be dry). Shape into six 4 1/2 inch x 1 1/4 inch logs. Chill overnight. In the top of a double boiler over boiling water, cook & stir caramels & water until smooth. Dip logs into caramel; roll into pecans. Chill for 2 hours. Cut into 1/3 inch slices. Yield: 6 1/2 dozen

Susan,IL (10:36:52) :

Taffy
Recipe By : Susan Wilson

1 cup sugar
3/4 cup light corn syrup
2/3 cup water
1 tablespoon cornstarch
2 tablespoons butter
1 teaspoon salt
2 teaspoons vanilla

Butter square 8 x 8 inch pan. Mix sugar, corn syrup, water, cornstarch, margarine and salt in a 2 quart saucepan. Heat to boiling over medium heat, stirring constantly. Cook, without stirring to 256 degrees on a candy thermometer(hard ball stag). Remove from heat; stir in vanilla. Pour into pan.

When just cool enough to handle, pull taffy until satiny, light in color and stiff. If taffy becomes sticky, butter hands lightly. Pull in to long strips 1/2 inch wide. Cut strips into pieces with scissors. Wrap pieces individually in plastic wrap or waxed paper.

NOTES : Candy must be wrapped to hold its shape.

Susan,IL (10:35:47) :

Stained Glass Candy
Recipe By : Brenda Detert

2 cups granulated sugar
2/3 cup Karo Corn Syrup
3/4 cup water
1/2 teaspoon flavoring
food coloring

Spray a cookie sheet with Pam. Put first 3 ingredients to boil. Once dissolved, do not stir. Cook to 260 degrees, then add Color. DO NOT STIR. Cook to 300 degrees. Remove from heat. Add flavoring. if it does not disperse, stir lightly. Pour liquid out on cookie sheet. Cool 30 minutes. Crack it up. Coat with 2 Tablespoons of confectioners sugar to prevent sticking

Susan,IL (10:33:39) :

Peppermint Ice
Recipe By : Susan Wilson

1 pound white or pink chocolate
1/2 pound red or green peppermint candy crunch

Melt chocolate. Add peppermint in desired amount. May be poured out onto waxed paper lined cookie sheet and spread. Allow to set up at room temperature and break into pieces. St. Pats day substitute green chocolate and crunch. Use fruit flavored crunch for fruity taste.

Susan,IL (10:32:31) :

Peanut Butter Filling
Recipe By : Kitchen Krafts

1/4 pound Margarine
1/2 Pound Peanut butter
3/4 pound powdered sugar
1/4 cup light corn syrup -- optional

Mix together for filling for peanut butter cups or balls

SusannahOH (10:32:29) : WHITE CHOCOLATE PARTY MIX

1 pkg. mini-pretzels
5 cups cheerios
5. cups corn chex
1 lb. M&M's
2 cups salted peanuts
2 pkg. vanilla chips
3 Tbsp vegetable oil

In large bowl, combine pretzels, cheerios, chex, peanuts and M&Ms, set aside. In microwave safe bowl, heat chips and oil on medium high for 2 minutes, stirring once. Microwave on high for ten seconds, stir until smooth. Pour over cereal mixture and mix well. Spread onto three waxed paper lined baking sheets. Cool; break apart.

Susan,IL (10:31:46) :

Divinity
Recipe By : Susan Wilson
Serving Size : 12

2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water*
2 egg whites
1 teaspoon vanilla
2/3 cup broken pecans

Heat sugar, corn syrup and water in 2-quart sauce pan over low heat, stirring constantly until sugar is dissolved. cook, with out stirring to 260 degrees on candy thermometer. (Hard ball stage) Remove from heat.

Beat egg whites until stiff peaks form; continue beating while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull (mixture may become too stiff for mixer). Fold in nuts. Drop mixture from tip of buttered spoon onto waxed paper.

NOTES : * Use 1 Tablespoon less water on humid days.

Susan,IL (10:31:15) :

Chocolate Covered Pretzels
Recipe By : Susan Wilson

1 bag Pretzel rods
1 pound white chocolate
sprinkles

Melt chocolate in microwave. Spoon chocolate over pretzels. Shake off excess. Place on a waxed paper lined cookie sheet. Decorate with sprinkles if desired. Place in freezer for 5 minutes to set. Remove and enjoy.

Dawn(NY) (10:17:34) : Candy Truffle Cookies

1 (12-oz.) pkg. (2 cups) semi-sweet chocolate chips
1/4 cup butter or margarine
1 (14-oz.) can sweetened condensed milk (not evaporated)
2 cups All Purpose Flour
1/2 cup finely chopped nuts, if desired
1 teaspoon vanilla
60 milk chocolate candy kisses or "Hugs" candy kisses, unwrapped
2 oz. white baking bar or white candy coating
1 teaspoon shortening or oil

Heat oven to 350 degrees F. In medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon dough (use measuring spoon) around each candy kiss, covering completely. Place 1 inch apart on ungreased cookie sheets.

Bake at 350 F. for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and appear shiny but will become firm as they cool. Remove from cookie sheets; cool.

In small saucepan, combine white baking bar and shortening; cook and stir over low heat until melted and smooth. Drizzle over cookies. Store in tightly covered container. 5 dozen cookies.