Tag Archives: Candy

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!

Candied Bacon (garnishwithlemons)

1/2 c light brown sugar, lightly packed
1/2 c chopped or whole pecans
1/4 t ground cayenne pepper
2 T pure maple syrup
1/2 lb thick sliced bacon

Preheat oven to 400 F. Line a jelly roll pan with foil and place a baking rack on top. Set aside. Add brown sugar and pecans to the bowl of a food processor. Pulse until pecans are finely chopped. Add cayenne pepper and pulse again. Add maple syrup and pulse until just combined. Cut bacon in half cross wise and place on top of rack. Be certain that the slices do not touch each other. Use a spoon to divide the pecan brown sugar mix evenly among the slices of bacon. Bake for 20 – 25 min or until tops are browned but not burned. Remove from oven and place on a paper towel lined plate. Serve at room temp. Makes 12. Note: Make sure you bake bacon to your desired degree of doneness. If bacon is under cooked, it will not crisp as it cools.

Rocky Road Pretzel Bark (melissassouthernstylekitchen)

1,  7.5 oz bag of flat plain pretzel crisps
2,  12 oz bags semi-sweet/milk/dark chocolate chips (you fav chocolate)
1 1/3 c mini marshmallows
1 c slivered almonds, toasted and divided
3 1/2 T solid vegetable shortening

Preheat oven to 350° F and toast the slivered almonds for 6 – 8 min until lightly golden. Cool completely.Use a heat proof bowl over a pot of simmering water or a double boiler to melt together the chocolate chips and vegetable shortening. This will take several min stir periodically until the chocolate is completely smooth. While the chocolate is melting, line a baking sheet with wax paper and spread the pretzel crisps evenly on the paper. Sprinkle the marshmallows and 3/4 c toasted almonds over the pretzel crisps. Chop the remaining almonds to sprinkle on top. Pour the chocolate on top and using an offset spatula or the back of a spoon spread it covering everything evenly. Sprinkle with chopped almonds and place the pan into the refrigerator to allow the chocolate to set up (about 1 1/2 – 2 hours.) Cut or break into pieces. Makes approx 3 lbs.

Better Than Anything Toffee (ebay)

1 c coarsely chopped pecans
1 c unsalted butter
1 c sugar
1/2 t kosher salt
1 c milk chocolate chips

Spray a 9″ baking dish with cooking spray and line with parchment paper. Spread the chopped pecans in a single layer. Bring the butter, sugar and salt to a boil over medium low heat stirring frequently. You will need to use a heavy-bottomed 3 quart pot for this step. Continue boiling at a slow, simmering boil until the temp reaches between 290 F and 300 F or “hard crack” on a candy thermometer. After the candy has reached boiling, stir only 3 or 4 times until it has reached 290 F-300 F. Stir slowly and evenly so as not to reduce the temp of the candy. Once the candy has reached 290 F-300 F, remove from heat and pour gently over the pecans. Let the candy sit for a few min before sprinkling the chocolate chips over the top. Cover pan with foil and let sit for 5 min. Remove foil and gently spread the softened chocolate using an offset spatula. Place candy in the refrigerator and let cool completely, at least 2 hours. Once the chocolate has set up and toffee has hardened, use a knife to gently break into pieces. Store any leftovers (ha!) in a cool place in an airtight container.

Pecan Praline Graham Cracker Toffee (celebratingsweets)

15 honey graham cracker sheets (approx)
2 c pecan halves
1 1/4 c unsalted butter
1 1/4 c brown sugar, packed (light or dark)
1 1/2 t vanilla
1/4 t sea salt

Preheat oven to 400° F. Line a 13 x 18 rimmed baking sheet/cookie sheet with foil and spray with nonstick spray. Lay the graham cracker sheets side by side in an even layer, breaking pieces as needed to fill the pan. Set aside. Place the pecans in a dry skillet set over medium heat. Cook for about 5 min until fragrant and toasted. Stir frequently and watch carefully so that they don’t burn. Transfer the toasted pecans to a cutting board and chop. In a medium saucepan, combine butter and brown sugar. Bring to a boil and boil for 3 min, stirring frequently. Stir in the vanilla, then carefully pour the mix over the graham crackers. Use a rubber spatula to evenly spread it (work quickly – the toffee will start to firm up). Sprinkle the chopped pecans over the top and place in the oven. Bake for 6 – 7 min until bubbling. Remove from oven and sprinkle with sea salt. Cool to room temp, then transfer the cookie sheet to the refrigerator to cool completely (at least 2 hours). Once chilled, break the toffee into desired pieces. Makes 30+ pieces.

Disneyland Inspired Chocolate Marshmallows (apumpkinandaprincess)

1 11 oz bag Kraft caramels
4 – 6 T heavy cream
1 c chopped peanuts/cashews/almonds
1 pkg Almond Bark (chocolate coating)

In a small saucepan melt caramels with heavy cream. Start with 4 T and add another 1 – 2 if needed. Slowly stir caramels until melted. Insert lollipop or caramel apple stick into 3 large marshmallows. Begin melting chocolate over a double boiler or in microwave according to package directions. Coat marshmallows with melted caramel and immediately roll in nuts. Allow cooling before dipping in chocolate. Cover caramel marshmallows with chocolate; use a spoon to evenly coat marshmallows if needed. Refrigerate for 15 min to cool and allow the chocolate to set.

Homemade Crunch Bars (browneyedbaker)

16 oz milk chocolate, finely chopped
2 c crisped rice cereal

Line an 8 x 8″ square baking dish with parchment paper. Place chocolate in a large bowl and microwave on 50% power in 30 second increments, stirring after each, until completely melted (alternately, you can melt the chocolate in a double boiler on the stove top). Immediately stir in cereal until evenly coated and distributed. Pour the mix into the prepared pan and smooth into an even layer. Refrigerate until set, about 30 min. Remove from the pan and place on a cutting board. Cut into bars or irregular shapes. The bars can be stored in an airtight container in the refrigerator for up to 1 month.

Phat Cow Fudge (thegirlwhoateeverything)

20 oz Hershey’s milk chocolate bars, broken into pieces.
1 12 oz pkg semi sweet chocolate chips
1 c salted butter, cut into pieces
4 c sugar
1 12 oz can evaporated milk
2 1/2 c mini marshmallows
4 c frozen mini marshmallows
2 t vanilla extract
2 c walnuts or pecans, chopped

Place 4 c mini marshmallows into the freezer until frozen. In a large bowl, place broken milk chocolate bars, chocolate chips and butter pieces; set aside. In a large pan, combine sugar, evaporated milk and 2 1/2 c mini marshmallows. Bring to a boil over medium heat while stirring constantly, then continue to cook and stir at a light boil for 7 min. Remove from heat and immediately pour over the chocolate/butter mix. With a wooden spoon, stir the mix until the chocolate is melted and loses its shine. Don’t worry if it looks separated, just keep stirring. As it starts to cool it will lose its shine. Stir in the vanilla. Add the frozen marshmallows and walnuts/pecans. Spread into a large buttered cookie sheet (for a full batch use 2 9 x 13 baking dishes). Cool completely. You can speed this up by putting it in the refrigerator. Cut into pieces and serve. Store in an airtight plastic container. Makes about 60-70 pieces.

Fluffy Whipped Chocolate Bar (mrfood)

1 16 oz chocolate baking bar, divided (see Note)
1 7 oz jar marshmallow creme
1 t vanilla

Line a 9 x 5″ loaf pan with foil, extending over sides. Coat foil with cooking spray. In a medium, microwave-safe bowl, microwave half of chocolate for 60 seconds; stir. Continue to microwave in 10 second intervals until chocolate is melted and smooth. In a medium, microwave-safe bowl, microwave marshmallow creme for 30 seconds, or until melted. Stir in vanilla and melted chocolate; mix well. Spread evenly into prepared loaf pan. Freeze 30 min or until mix is firm. Lift candy from pan, and cut into 8 even bars. Line a 10 x 15″ baking sheet with wax paper. In a medium microwave-safe bowl, microwave remaining chocolate bar for 60 seconds; stir. Continue to microwave in 10 second intervals until chocolate is melted and smooth. Place candy bar in chocolate, coating evenly on all sides. Using a fork, remove bar and shake off any excess chocolate; place on baking sheet. Repeat with remaining bars. Refrigerate 5 min or until chocolate is set. Remove from wax paper and enjoy. Store in airtight container.

Homemade Butter Mints (anoregoncottage)

1/2 c salted butter, softened
1 lb confectioners’ sugar & extra for dusting
2 T heavy cream or milk
1 t pure mint extract
food coloring (opt)

In large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream and extract until creamy and smooth.* Turn sugar mix out onto a work surface lightly dusted with confectioners’ sugar; knead until smooth and satiny. Cover the dough with a slightly damp towel to keep it from drying out. Line 2 baking sheets with parchment or silicone liners. Lightly dust work surface with confectioners’ sugar and roll out 1/8 cupfuls of the mint mix into about ½” thick ropes. Cut ropes into ½ – ¾” pieces. Carefully transfer mints to prepared baking sheet with a spatula (the mints will be soft). Repeat with remaining dough. Let air dry at room temp for 2 days until firm enough to handle. Transfer mints to covered containers or bags. Yield: 4 – 5 dozen.

*Add optional food coloring at this point by squirting 7 – 12 drops (depending on color) and mixing until almost uniform (it won’t completely mix).

Paula Deen’s Homemade Kit Kat Bars (obsbite)

75 Club crackers (about 1 1/2 sleeves)
2 sticks butter
2 c graham cracker crumbs
1 c dark brown sugar, firmly packed
1/2 c milk
1/3 c sugar
2/3 c creamy peanut butter
1/2 c semisweet chocolate chips
1/2 butterscotch chips

Line a 13 x 9″ rectangular glass baking pan with crackers, leaving some space around the outside edge if you need to move the crackers around later. Melt butter in a large saucepan over medium heat. Stir in the graham cracker crumbs, dark brown sugar, milk and granulated sugar. Bring to a boil. (Because the graham cracker crumbs make the mix sort of thick, you may never see it actually boiling. Just listening for bubbly boiling noises and keep stirring so it doesn’t burn.) Boil for 5 min, stirring constantly. Remove from heat. Pour half of the sugar mix over the crackers and spread out with a flat or offset spatula. (The sticky sugar goop might make the crackers shift around like cracked sidewalk pavers. It would help to have a little room to push the first cracker layer back into place.) Arrange another layer of crackers over the sugar layer. Top with the other half of the hot sugar mix. Top with a third layer of crackers. Combine peanut butter, chocolate chips and butterscotch chips in a small saucepan. Melt, stirring over medium-low heat. Spread evenly over the top cracker layer, scooching a little melted chocolate into any open edges. Let stand 2 hours. Refrigerate at least 2 hours or overnight. Cut straight down through the middle long-wise, then cut each half into thin sticks about 1 1/2″ wide.