Tag Archives: Candy

Nestle Toll House Famous Fudge (verybestbaking)

1 1/2 c sugar
2/3 c Evaporated Milk
2 T butter
1/4 t salt
2 c miniature marshmallows
1 1/2 c Nestle Toll House Milk Chocolate Morsels
1/2 c chopped pecans or walnuts (opt)
1 t vanilla

Line an 8″ square baking pan with foil. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4 – 5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla. Stir vigorously for 1 min or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Milk Chocolate Fudge

Sub 1 3/4 c Nestle Toll House Milk Chocolate Morsels for Semi-Sweet Morsels.

Butterscotch Fudge

Sub 1 2/3 c Nestle Toll House Butterscotch Flavored Morsels for Semi-Sweet Morsels.

Peanutty Chocolate Fudge

Sub 1 2/3 c Nestle Toll House Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 c chopped peanuts for pecans or walnuts.


Best Ever Honeycomb (talesfromthekitchenshed)

3/4 c caster sugar
4 T golden syrup
1 t baking soda

Add sugar and golden syrup to the pan and attach the thermometer to the side of the pan. Place on a gentle heat and stir gently until dissolved, try not to let the mix bubble until completely dissolved. Do not stir once the sugar has dissolved or it will crystallise. Once completely melted, turn up the heat a little and simmer until the temp reaches 300 F, it will be a lovely golden colour. As quickly as you can take the pan off the heat and remove the thermometer. Be careful you don’t want to burn yourself with hot caramel. Tip in the baking soda and gently whisk in until it has all disappeared and the mix is foaming, taking care not to overdo it. Pour out gently into the lined tin, pouring as near to the bottom of the lined tin as you can so you don’t lose those lovely bubbles. Carefully scrape out the last of the mix with a silicone spatula. Leave to cool before cracking into chunks. Optional: Cover with chocolate. Store in an airtight container, glass works best, stored in Le Parfait jars for 3 months and they were still crisp.

Almond Joy Truffles (writtenreality)

14 oz sweetened condensed milk
4 c sweetened flaked coconut
4 c powdered sugar
1 c butter, softened
2 t vanilla
dipping chocolate
toasted almonds

Mix milk, butter, coconut, vanilla and sugar in a large mixing bowl. Shape into 1″ balls and place on wax paper or heavy weight dipping sheets. Gently press one almond to the top of each coconut ball. Refrigerate for about an hour or until firm. Melt dipping chocolate according to package directions. Dip the coconut balls into the chocolate and set on wax paper or dipping sheet. Allow the Almond Joy Truffles about 5 min to harden.

Salted S’mores Truffles (buzzfeed)

1 pack graham crackers (or 1 1/2 c graham cracker crumbs)
1 c mini chocolate chips
1/4 t salt
1 1/2 c marshmallow fluff (can add up to 1/2 c more if desired)
2 large chocolate bars for melting (recommend dark chocolate)
coarse salt for topping

Crush graham crackers into a fine crumb and pour into a medium mixing bowl (break up any remaining large pieces). Add mini chocolate chips, salt and marshmallow fluff and mix well. Roll the mix into 1″ balls and place on a wax paper lined baking sheet. Freeze for 15 min. Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir. Remove balls from the freezer and individually roll in melted chocolate to coat. Place back on a wax paper lined tray and sprinkle with coarse salt. Chill until firm.

Chocolate Covered Cherry Brownie Bombs (wineandglue)

1 box of brownie mix and the ingredients it takes to make them
about 3/4 c chocolate frosting
15 oz almond bark melted according to package instructions
1 can of cherry pie filling or maraschino cherries (see note)

Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don’t make for good bombs. Crumble the made brownies and mix in  chocolate frosting. If you’ve made cake pops before, you want a similar consistency. You may need to add a little more, but you want to start out on the low side and add more if you need it. Once you have it the consistency needed (stays together easily but isn’t too sticky to roll into balls), start with about 1 1/2 T brownie frosting mix. (A cookie scoop makes it a lot easier.) Form it into a ball, but then make a hole in the middle that you can drop one cherry from the pie filling into. Fold the brownie ball in over the cherry or top with a little more of the brownie/frosting mix and do your best to seal the cherry in. Once you have all your bombs made, pop them in the freezer for about 20 min. While they are hardening up in the freezer, melt your almond bark. You may need a little more or a little less depending on how heavily you coat the bombs. After 20 min, take them out of the freezer and keep them in the refrigerator. Working one bomb at a time, drop it into the melted almond bark, pull it back out, and tap off the excess chocolate. Place it on wax paper and wait for it to dry completely. Note: Either cherry pie filling or maraschino cherries can be used. Please note that the maraschino cherries are a lot easier to work with, but they do leak once inside the brownie bombs.

Famous Fudge (recipeoftoday)

1 1/2 c sugar
2/3 c evaporated milk
2 T butter
1/4 t salt
2 c  miniature marshmallows
1 1/2 c semi sweet chocolate morsels (can sub milk choc or butterscotch morsels)
1/2 c chopped pecans or walnuts (op)
1 t vanilla

Line 8″-square baking pan with foil. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 – 5 min. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla. Stir vigorously for 1 min or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

For Peanutty Chocolate Fudge: Sub 1 2/3 c peanut butter and milk choc morsels and 1/2 c chopped peanuts for pecans or walnuts.


Chocolate Peanut Butter Balls Rice Krispies (courtneyssweets)

1 c creamy peanut butter
1 c chocolate chips, melted
1 1/2 c rice krispies cereal

Mix together and place into muffin cups. Refrigerate until firm and serve.

Foolproof Chocolate Fudge

3 c semi-sweet chocolate chips
1/2 – 1  chopped nuts (opt)
dash salt
1  14 oz can sweetened condensed milk
1 1/2 t vanilla

Line 8 or 9″ square pan with foil, extending foil over edges of pan. Melt chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan. Chill 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.

Microwave Method

Combine chocolate chips with sweetened condensed milk and salt in 1 qt glass measure. Cook on HIGH (100% power) 3 min or until chips are melted, stirring after 1 1/2 min. Stir in remaining ingredients. Proceed as above.

Chocolate Peanut Butter Chip Glazed Fudge

Follow above recipe using 3/4 c peanut butter chips instead of nuts. For glaze, melt 1/2 c peanut butter chips with 1/2 c heavy cream. Stir until thick and smooth. Spread over chilled fudge.

Milk Chocolate Fudge

Omit 1 c semi-sweet chocolate chips. Add 1 c milk chocolate chips. Proceed as above.

Creamy Dark Chocolate Fudge

Melt 2 c miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.

Eat More Bar Squares (rockrecipes)

1 c corn syrup
3/4 c peanut butter
1 1/2 c chocolate chips, semi sweet or dark are best
1 t vanilla
2 c roasted peanuts salted or unsalted

You will need to pay constant attention to this mixture as it cooks, stirring almost constantly or the mix will burn. Be very careful. It will get quite hot. Lightly grease the bottom and sides of a 9 x 9″ pan and line both the bottom and sides with parchment paper. Heat the corn syrup over medium-low to medium heat until it is hot and almost boiling, stir in the peanut butter and vanilla and heat for another couple of min before stirring in the chocolate chips. Boil this mix gently for 4 min only, stirring and scraping the entire bottom of the pan as it cooks. A silicone spatula is ideal for this. Remove from heat and stir in the peanuts. Carefully add the mix to the prepared pan. You will need to use the back of a tablespoon or a silicone spatula to press and spread the mixture evenly into the pan. Let cool completely for several hours at room temp before lifting the batch out onto a cutting board and cutting into 25 – 36 squares with a large sharp knife. Store in an airtight container with sheets of parchment paper between the layers if you are stacking them.

The Best Homemade Fudge (foodiecrush)

1 stick butter, room temp
12 oz pkg Ghirardelli semi sweet chocolate chips
2 c sugar
2/3 c evaporated milk
12 – 15 large, fresh marshmallows
3/4 c chopped nuts (like pecans)
1 t  vanilla

In a large mixing bowl, add butter and chocolate chips. Set aside. In a large pan stir together sugar and evaporated milk until mixed. Add marshmallows. Cook over medium heat and stir constantly, using a rubber spatula to stir and clean the sides of the pan. Once the mix has melted, continue to cook and stir a bit more until you’re sure the sugar has melted; don’t let it change color. Pour the hot mix over the ingredients in the bowl and stir until the butter and chocolate melt then add chopped nuts and vanilla. Continue to stir vigorously until it is very well mixed. Spray an 11” x 7” Pyrex baking dish with Pam and pour in cooked mix, cover and refrigerate until set and ready to cut. Note: Line the dish with plastic wrap to easily remove the fudge and sliced it with a pizza roller.

Bourbon Bacon Brittle (whatmollymade)

Candied Bacon

12 strips thick cut bacon
3 T bourbon
3 T brown sugar

Preheat oven to 400 F. Lay bacon strips on a foil lined baking sheet. Brush bacon with bourbon and sprinkle with brown sugar on both sides. Bake for 13 – 15 min until it starts to caramelize and becomes crispy. Chop the bacon with a knife into small bite size pieces.


1 c sugar
1/2 c light corn syrup
1/2 c water
1 T unsalted butter
2 T bourbon
1 t vanilla
1 t baking soda
1/2 c chopped pecans
sea salt for sprinkling

Spread the pecans on a baking sheet and lightly toast them in the oven at 400 F for 7 min. Line a baking sheet with a silpat mat or parchment paper. Make sure you have all the rest of your ingredients measured and ready to pour in the brittle when it gets to the candy stage. You can mix the vanilla and bourbon and the bacon and pecans together to make it easier. In a medium sauce pan combine sugar, corn syrup and water over medium heat. Stir constantly until the sugar dissolves and the mix starts to boil. Increase the heat to high and cook, without stirring, until it reaches 290 degrees using a candy thermometer. If you don’t have one, boil until it turns a golden amber color. Immediately remove from heat. Quickly stir in butter, bourbon (carefully!), vanilla, baking soda, bacon and pecans. Pour mix onto the prepared baking sheet as quickly and thinly as possible. Use a wooden spoon to spread it if necessary. Sprinkle with sea salt right away and cool for at least 20 min. Once it sets, break into pieces and enjoy! Can be stored in an air tight container for up to a week.

Kahlua Chocolate Truffles (bakerbynature)


14 oz semisweet chocolate, chopped
1 c heavy whipping cream
1 t espresso powder
5 1/2 T unsalted butter, cut into cubes and at room temp
1 T Kahlua liqueur

In a saucepan over low heat, warm the cream until small bubbles begin to form around the sides of the pan. Remove cream from the heat; add in espresso powder and chopped chocolate, and whisk smooth. Cool for 5 min. then stir in butter and Kahlua. Cool to room temp, then cover tightly and refrigerate for at least 4 hours, or until firm enough to scoop. Line a large baking sheet with wax paper; set aside. Scoop out a tablespoon sized round of the chilled chocolate and use your hands to shape it into a ball. Roll the truffle in the grated chocolate, then transfer to the prepared baking sheet. Repeat until there’s not chocolate truffle mix left. Store truffles in an airtight container, in the refrigerator, for up to 2 weeks. Yield: 3 dozen truffles.

Chocolate Coating

4 oz semi-sweet chocolate grated or finely chopped

Grate chocolate using the course side of a grater, or finely chop it if you don’t own a grater. Transfer grated chocolate into a wide, shallow dish and set aside.

Bailey’s Fudge (wineandglue)

3 1/2 c milk chocolate chips (about 21 oz)
1 c sweetened condensed milk
1/4 c Baileys (see note)
1 t vanilla
1/2 c Andes baking chips

Line an 8 x 8″ pan with aluminum foil. In a large bowl combine the chocolate chips and sweetened condensed milk. Microwave for one min, stir and microwave for 30 seconds. Stir in the Baileys and the vanilla until smooth. Pour into the prepared pan and top with the baking chips. Press in slightly. Cover and refrigerate for 4 hours until firm. For firmer fudge store in the refrigerator. Note from Wine & Glue: Some people have complained of this fudge not setting. The recipe calls for 1/2 c Baileys, and when originally made I only used 1/4 c. I’ve made it both ways and had it set, but I’m editing the recipe just to be on the safe side.

Rocky Road Peanut Clusters (momontimeout)

1 c semi-sweet chocolate chips
1 c butterscotch chips
1 T vegetable oil or shortening
1 1/2 c roasted, lightly salted peanuts
1 1/2 c miniature marshmallows

Line a large baking sheet with waxed paper. Melt chocolate chips, butterscotch chips and vegetable oil together in a large microwave-safe container, like a Pyrex glass measuring cup. Heat on high for 30 seconds, stir, repeat, until chips are melted and smooth. Quickly stir in the peanuts and marshmallows. Drop spoonfuls of the mix onto the waxed paper. You can make them as large or as small as you like. Let set up in the refrigerator for 15 min before packing. Store leftovers (ha!) in an airtight container. Makes 2 dozen.

Easy Rocky Road Fudge (shugarysweets)

2 1/2 c miniature marshmallows, divided
12 oz semisweet chocolate chips
11 1/2 oz milk chocolate chips
1/2 c creamy peanut butter
1 1/2 c peanuts or almonds

Line an 8″ square baking dish with parchment paper. Pour 1 c marshmallows into bottom of dish. In a large microwave safe bowl, combine the chocolates and peanut butter. Microwave for 30 seconds, stir and add an additional 30 seconds. Continue stirring until smooth (you may need to microwave an additional 30 – 60 seconds). Fold in remaining 1 1/2 c mini marshmallows and peanuts. Pour chocolate mix over marshmallows in baking dish. Refrigerate until firm, several hours. Cut into bite sized pieces and enjoy.

Crockpot Christmas Crack (justapinch)

1  16 oz jar unsalted peanuts
1  16 oz. jar salted peanuts
1  12 oz bag semi-sweet chocolate chips
1  12 oz bag milk chocolate chips
2  10 oz bag peanut butter chips
2  1 lb pkg white almond bark or vanilla candy coating

Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours. Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 min. Stir again and then spoon mix on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour.

Honey Roasted Chocolate Peanuts (plainchicken)

1 24 oz pkg chocolate almond bark
1 16 oz jar honey roasted peanuts

Melt almond bark according to package directions. Stir in peanuts. Drop rounded T on wax paper. Allow to set up.

Easy Butter Pecan Brittle (ourhomemadeeasy)

1/2 stick unsalted butter
3 c pecans
1 c sugar
1 c Splenda sugar substitute
1 c light corn syrup
1/2 c water
2 t baking soda
1 T vanilla
Sea Salt for sprinkling

Preheat oven to 350 F. Line 1 baking sheet with parchment paper. Spread pecans on baking sheet lined with parchment and toast in oven for 5 – 7 min, stirring occasionally, until the pecans are fragrant and snap when broken. Set aside. Combine sugar, corn syrup and water in large saucepan over medium heat, stirring occasionally until the sugar is dissolved and the mix is clear. This may take 10 min or more. Put a candy thermometer in the pan, increase the heat to medium-high and cook without stirring until the mix reaches 230 F on the candy thermometer. Once this happens, add the butter and toasted pecans. Stir the mix constantly until it reaches 305 F. It will bubble and be incredibly hot, so be careful. When it reaches the desired temp, it should be caramel colored and fragrant. This process will take time. Remove from heat and stir in baking soda and vanilla. The mixture will bubble, so it is again important to use caution. If the mix hardens too quickly, put it over either the still warm burner or low heat until it comes back together.

Salted Chocolate Covered Caramels (inspiredtaste)

1/2 c unsalted butter
1/2 c heavy cream or heavy whipping cream (36-40% butterfat content)
3 T water
1/4 c light corn syrup
1 c sugar
1 lb high quality chocolate, milk, dark or white
2 T butter
1/2 t course or flaked sea salt

Lightly oil a 9 x 5″ loaf pan then measure and cut a piece of parchment paper that will fit inside the pan and come up the sides by at least 1″. Next, lightly oil the parchment paper and place into the pan. Set the pan aside. Cut butter into 8 pieces then combine with heavy cream in a small microwave-safe bowl. Heat in the microwave for 1 – 2 min until hot and butter has melted. Set aside, we will use this later.

Make Caramel

In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar. Heat over medium heat until the sugar has come to a boil. Then, cover with a lid for 1 min. This adds steam/moisture to the pan, so any sugar that may have stuck to the sides of the pan melts and falls back into the boiling sugar. Remove lid then attach a candy thermometer to the side of the saucepan. Then, cook sugar for 5 – 10 min until the sugar reaches a temp of 320 F. At this temp the sugar will take on a light amber color around the edges of the pan. The moment the sugar reaches 320 F, carefully pour about a sixth of the butter and cream mix then stir, using the base of the candy thermometer to incorporate it. Repeat with the remaining cream and butter (adding a sixth of it at a time then stirring). The sugar will bubble violently as you add the butter and cream, so do this carefully and slowly to prevent the mix from bubbling over the sides of the saucepan. By adding the cream and butter, the temp will drop. Now, continue cooking for another 5 – 10 min until the caramel reaches a temp of 240 F. This will create a soft caramel, if you want slightly harder caramels, bring the temp closer to 245 F. The moment the caramel reaches your desired temp, pour into the prepared loaf pan. Cool 20 – 30 min then scatter the salt over the caramel. Then, let the caramel cool 3 1/2 hours.

Unmold Caramels

If the caramel is too soft to work with, place into the refrigerator 30 – 45 min to firm up. Then, use a large sharp knife to cut into your desired shape. We like to cut into 1″ squares.


Line a baking sheet with parchment paper. Then, use a heavy knife to chop chocolate into small pieces. Separate about 1/3 c chocolate and set aside then add the remaining chocolate to a microwave-safe bowl. Add the butter then microwave for 30 – 45 seconds, stir then repeat until melted (stirring after every 30 – 45 seconds). Once the chocolate has melted, add the 1/3 c chocolate and stir until smooth and shiny. Use 2 forks to dip each caramel into the melted chocolate then place onto parchment paper. Sprinkle a little salt on top of each caramel and allow chocolate to set. Wrap caramels in plastic wrap or waxed paper and enjoy immediately or refrigerate for enjoying later. Once coated, the chocolate coated caramels will keep 2 weeks in the refrigerator.
Softer caramels: This recipe makes soft and chewy caramels, for softer caramels, experiment with adding 2 -4 more T cream.
Corn syrup substitutes: Corn syrup is reliable in this recipe, however we have had success substituting pure honey and golden syrup.

Homemade Gourmet Chocolate (cakewhiz)


2 c melted chocolate (your choice of dark, milk or white)
2 c of add-ins (see note below)
ice cube tray


chopped nuts
peanut butter
thick ganache
crushed cookies
fresh berries

Melt chocolate in the microwave in 30 second increments and use a paintbrush to paint chocolate in each cavity of an ice cube tray. Freeze this tray for 20 min. Remove the tray from the freezer and fill it with your choice of add-ins. Pour spoonfuls of chocolate on top of your add-ins and freeze this tray again for another 20 min. Turn the tray onto a sheet of wax paper and tap it a bit until the chocolate cubes come out. And you are done!