Tag Archives: Candy

Israeli Halvah (myjewishlearning)

2 c honey
1 1/2 c tahini, well stirred to combine
Up to 2 c toasted sliced almonds or other nuts (opt)

Heat honey on medium heat until your candy or instant-read thermometer reads 240˚ F, or indicates the “soft ball” stage of candy making. To confirm that you are at the “soft ball” stage, drop a bit of the honey into a cup of cold water. It should form a sticky and soft ball that flattens when removed from the water. Have the tahini ready to heat in a separate small pot and once the honey is at the appropriate temp, set the honey aside and heat tahini to 120˚ F. Add warmed tahini to the honey and mix with a wooden spoon to combine. At first it will look separated but after a few min the mix will come together smoothly. Add the nuts, if using. Continue to mix until the mix starts to stiffen, for a good 6 – 8 min. Pour mix into a well-greased loaf pan or into a greased cake pan with a removable bottom. Let cool to room temp and wrap tightly with plastic wrap. Leave in the refrigerator for up to 36 hours. This will allow the sugar crystals to form, which will give the halvah its distinctive texture. Invert to remove from pan and cut into pieces with a sharp knife. Will keep for months in the refrigerator, tightly wrapped in plastic – if you don’t eat it all first!

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Best Toffee Recipe Ever! (letsdishrecipes)

2 c butter
2 c sugar
1/4 t salt
1 t vanilla
2 c semisweet chocolate chips
1 c chopped almonds (opt but recommended, toast almonds before adding to toffee)

Cover a large baking sheet with aluminum foil or parchment paper. In a large heavy bottomed saucepan combine butter, sugar and salt. Cook over low heat, whisking constantly until the butter is melted. Bring to a boil, and cook, stirring constantly, until the mix has reached 285 F. Remove toffee from heat and stir in vanilla. Pour mix onto the prepared baking sheet. (If desired, you can sprinkle some of the nuts on the baking sheet before pouring on the toffee). Sprinkle chocolate chips over the top, and let chocolate soften for a few minutes. Spread the chocolate into a thin even layer. Sprinkle with chopped almonds. Refrigerate until set. Break into pieces, and store in an airtight container.

Chocolate Covered Caramel Marshmallow (ashleemarie)

Caramel

1/2 c butter
1/2 lbs packed light brown sugar
1/8 t salt
1/2 c light corn syrup
5 oz sweetened condensed milk
1/2 t vanilla

In a saucepan dissolve brown sugar, salt and butter over medium heat. Add corn syrup and mix. Pour in sweetened condensed milk and stir. Bring the mix to a low boil over medium heat until it hits 240 F on a candy thermometer (remember to adjust for your elevation) – this makes super soft caramels – you can cook to 245 F if you want stiffer caramels. Pour into a 9 x 13 pan coated with butter (OR coat some parchment paper with butter and place that in the pan, easier to pull out later for cutting.) Let cool. Pour marshmallows over caramels and let set. Once set chill in the fridge for 30 min or so. Pull out of the pan and with the caramels still on the bottom cut into small squares. Dip each caramel marshmallow square into the chocolate, shake off and place on parchment paper to let set.

Marshmallow

2 T unflavored gelatin powder
1/4 c & 1 c cold water, divided
2 c sugar
1 c water
1 t vanilla

Stir the gelatin and 1/4 c cold water together and let it bloom for about 10 min. In a saucepan over low heat dissolve sugar in 1 c water. Add gelatin and stir until dissolved. Bring mix to a low boil and boil steadily (but not vigorously) for about 15 min without stirring. Remove from heat and let cool to lukewarm. Pour into another bowl and add the vanilla – beat until it is very thick and white.

Outer Shell

12 oz Chocolate
1 – 2 T shortening

Melt the chocolate and stir in the shortening.

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.

Brittle

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)

Truffles

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.