Homemade Candy Recipes

[Kathy in FL]

OK, it's that time of year for me again. Most of the gifts I give people are homemade and most of them involve eating. LOL! People have so many gadgets and gizmos and knick knacks that I really try and not overload them with more stuff. If I know they have a specific monetary need we usually try and help but most folks are private about that stuff. That means that if I want to give them something - which I really enjoy doing - then it needs to be a consumable of some type. And since I like to cook, yada, yada ... well, that means Christmas baskets of goodies.

I'll post some of the recipes I'm using in this thread and y'all are more than welcome to add to the knowledge base. Some are tried-and-true and some are new to me recipes.

Hope y'all enjoy.

 

[Kathy in FL]

Saved all my pumpkin seeds again this year and will be using some for the following ...

Pumpkin Seed Beer Brittle

1 teaspoon vegetable oil
3/4 cup raw cleaned whole pumpkin seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cayenne pepper
2 3/4 cups white sugar
1 (12 fluid ounce) can or bottle beer

We don't drink beer but I like using it to make bread, washing my hair with occasionally, that sort of thing. I also have a couple of friends that make the homemade stuff and they give us a case or two during the year. Thought this would be a nice way to use some of it up.

Heat the vegetable oil in a skillet over medium heat, and cook and stir the pumpkin seeds until they have browned, about 10 minutes. Transfer into a bowl, and mix with cinnamon and cayenne pepper. Set aside. Butter a jellyroll pan, and set aside near the stove. Combine the sugar and beer in a 2-quart saucepan over medium heat. Stir until the mixture boils and the sugar has dissolved. Continue to cook, stirring frequently, until the temperature measured by a candy thermometer reaches 300 degrees F (150 degrees C), about 40 minutes. When the candy reaches the correct temperature (hard crack) it will form brittle strings when dripped into ice water. Remove the candy from the heat, and quickly stir in the pumpkin seeds. Pour the candy carefully into the prepared jellyroll pan to form a thin layer; allow to cool. Break the candy into bite-size pieces once cool. Store in an airtight container.

 

[Kathy in FL]

Ball-sized bits that encourage diabetic shock. Seriously good but really evil when you are trying to watch your expanding rear bumper.

Easy OREO Truffles

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

 

[Kathy in FL]

My hubby used to have a boss who would pay me to make these things for him. LOL! These and bourbon balls and a couple of bottles of homemade liqueurs would keep the man happy as a clam on his family's winter ski vacation.

I make the non-alcoholic version for my mother. She loves chocolate covered cherries and ribbon candy at Christmas time ... very nostalgic for her. I've never been able to pull off the ribbon candy so I order it special but the chocolate covered cherries she tells me are just like the ones she would get in her stocking at Christmas.

I haven't been able to find the maraschinos with stems for years but they used to be the easiest to dip.


Brandied Chocolate Covered Cherries

If you desire a non-alcoholic version, do not soak cherries in brandy. Proceed with the, omitting that step.

50 maraschino cherries, well drained
3/4 cup brandy
3 tablespoons butter
3 tablespoons light corn syrup
1/4 teaspoon salt
2 cups sifted confectioners' sugar
1 1/2 pounds dipping chocolate, white or dark

Pour brandy over drained cherries; let set for two days.

Combine butter, corn syrup and salt; blend until smooth. Add confectioners' sugar and mix well. Knead until smooth and shiny; wrap in wax paper and chill for 30 minutes. Meanwhile, drain cherries well on paper towels; pat dry. Shape a marble-size piece of fondant around each cherry; place on wax paper-lined tray. Chill until firm, about 2 hours. Melt chocolate over hot water, stirring constantly. Dip cherries and place on wax paper-lined tray. Place in refrigerator to set. Store in covered container in a cool, dark place for 10 to 14 days to fully ripen and to attain the liquid inside.

 

[Kathy in FL]

I make these up for my friends and family that like coconut. A few of these, a few pieces of homemade nougat, and some real chocolate covered cherries make a really sweet box of gift goodies. I set them in those small foil candy cups (look like miniature cupcake papers) or use the theme paper cups of the same size.

Candy Strawberries

1 large box strawberry Jell-O
1 cup ground pecans or walnuts
1 cup ground coconut
3/4 cup sweetened condensed milk
1/2 teaspoon vanilla extract
Red sugar crystals
Green food coloring
Slivered almonds

Mix together Jell-O, nuts, coconut, sweetened condensed milk and vanilla extract. Shape mixture into "strawberries." Chill for 1 hour. Roll chilled berries in red sugar crystals. Mix green food coloring and a little water in a small dish. Briefly stir slivered almonds in mixture to tint green. Dry on paper towels (overnight if possible). Use green tinted almonds as stems for berries. Store in a cool place.

 

[Kathy in FL]

My mother likes mice ... not the real ones of course but mice themes. Don't ask me why. Some people like roosters, geese, dogs, tractors, etc ... my mom just happens to like mice. However we've given her a freakton of mice type things over the years ... including little singing mice that she puts out at Christmas time and when you turn them on they sound like the Chipmunks. LOL! But my Dad begged me to stop giving her "stuff" since they already have way too much so I switched to making a themed basket up for her. Now I look for mice-themed candies. I know, I know ... silly isn't it, but still cute.

1 jar maraschino cherries with stems
1 package double stuffed Oreos
1 package Hershey's kisses
1 tube red decorating gel
1 tube green decorating gel
Slivered almonds
1 cup semi-sweet chocolate chips
2 teaspoons shortening

Drain cherries well and count them. Unwrap an equal amount of chocolate kisses and carefully remove one side of the chocolate cookie from the Oreo, leaving the cream filling on the other side. (Save plain side for another use.) Melt the chocolate chips and shortening in the microwave and stir till smooth. Dip the cherries in the chocolate, shake to remove excess. Set the cherry on the flat side of chocolate kiss, then position them on the cream filling of the Oreo, slightly off center with the stem hanging over the edge. Position 2 slivered almonds for ears. Use red gel for eyes. Use the green gel to draw 2 holly leaves slightly apart, put a red berry in the center with the red gel. Now a few things I learned! I kept the chocolate warm by setting it in a bowl of warm water, it made it easier to dip the cherries. If you can find the larger size cherries, use those. The ones I got were kind of small and didn't fit quite right. I took a toothpick, and used some of the slightly set chocolate from the side of the bowl to fill in any holes in the cherries and to make the head and body look more connected. If you let them set a few minutes before adding the ears, the almonds will stay in place better. I tried putting them on right away and they kept falling over. Try not to get chocolate all over the almond sliver like I did.

Line a cookie sheet with wax paper to set the mice on as you put them together. When you get them all done, let them set for a few minutes before decorating. Don't forget to knead the gel tubes first or the first drop will run. You can use blue gel or any other color for the eyes if you want. The holly leaves are a little tough to get right. I ended up making a "v" on each side of the red berry. Next time, I may just sprinkle colored sugar on the cream filling. (In fact, if you want to make these for Halloween, I'd use yellow, red and orange sugar.)

NOTE: You could use cherries without stems and use a chow mein noodle for the tail.

 

[Kathy in FL]

These are ridiculously easy ... I mean silly easy. I put them in paper candy cups in a kind of sampler box mixing them with different flavors of truffles and bon bons and sometimes fudge as well. Those oreo ones a few recipes up go well in a box with these too.

Creme de Menthe Balls

1 cup vanilla wafer crumbs
3/4 cup finely chopped pecans
1 cup confectioners'sugar
2 tablespoons white corn syrup
1/3 cup white creme de menthe

Mix all ingredients together thoroughly. Form into 1-inch balls; roll in additional confectioners'sugar. Cover with wax paper and chill overnight.

 

[Kathy in FL]

Here's another one of the mice-themed candies. This recipe is off the web and there is even a picture tutorial if you want to see it done step by step.

Chocolate-Covered Cherry Mice Recipe

•1 jar maraschino cherries with stems, drained and dried (see Notes)
•6 ounces semisweet chocolate
•1/2 tsp butter
•1 ounce paraffin, chopped (see Notes)
•1/2 cup chocolate chips (see Notes)
•1/2 cup sliced almonds
•1 tube red (clear) gel icing

Line a cookie sheet with waxed or parchment paper.

Rinse the maraschino cherries, drain thoroughly, and let dry on paper towels, turning often. The cherries must be completely dry or the chocolate will seize and get crumbly.

Gently melt chocolate, butter, and paraffin in a double boiler until smooth, stirring often to prevent burning. Once melted, turn off heat, but leave in the double-boiler on the burner.

Dip dry cherries in melted chocolate to completely cover up to the stem. Place on lined cookie sheet. Immediately press on chocolate chip, flat side to the front of the dipped cherry, to form a head.

While chocolate is still warm, wedge two sliced almonds between chocolate chip and cherry to form ears. Let cool.

Use a toothpick to dab beady red eyes on either side of the chocolate chip with the red gel icing.

Refrigerate to firmly set chocolate.

Notes: If fresh sweet cherries are in season, by all means use them. Paraffin is sold in the canning supplies section, usually under the brand Gulf Wax. You can use the giant chocolate bars for the semisweet chocolate, or semisweet baking squares, or chocolate chips. If your cherries are exceptionally large, you may wish to use chocolate kisses for the heads.

Yield: about 36 chocolate-covered mice

 

[Mrs Smith]

If someone would post a really good bourbon ball recipe, I'd be greatly appreciative!

 

[Kathy in FL]

If someone would post a really good bourbon ball recipe, I'd be greatly appreciative!

I've made this one almost every year since we got married. Super easy and no complaints. LOL! I use Karo syrup for the corn syrup and usually bourbon that a cousin has gotten me direct from KY. Cocoa is Hershey's brand. I run all the dry ingredients through a food processor together to get similar texture but it isn't necessary. Before I had a food processor I used a ziploc bag and a rolling pin.

Bourbon Balls

3 cups finely crushed vanilla wafers (about 75)
2 cups confectioners' sugar
1 cup finely chopped nuts
1/4 cup cocoa
1/2 cup bourbon
1/4 cup light corn syrup
Granulated or confectioners' sugar

Mix crushed wafers, confectioners' sugar, pecans and cocoa in large bowl. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in granulated or confectioners' sugar. Cover tightly and refrigerate several days before serving. Makes about 60 candies.

 

[Kathy in FL]

My kids love to make this stuff every year for giving to their friends but unless you want to burn the inside of your mouth off watch out for the heavy handed when it comes to the cinnamon oil Yowzer. I also make a peppermint and wintergreen candy like this but with those two I would make sure the house is well ventilated as the oil can make a really intense fume.

Cinnamon Rock Candy

1 cup water
3 3/4 cups granulated sugar
1 1/4 cups light corn syrup
1 teaspoon red liquid food coloring
1 teaspoon cinnamon oil
1/3 cup confectioners' sugar

Line a 15 x 10-inch baking pan with foil and butter the foil; set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300 degrees F (hard crack stage), about 25 minutes. Remove from heat; stir in cinnamon oil. Immediately pour into prepared pan. Cool completely, about 45 minutes. Break into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners' sugar. Store in airtight containers. Yields about 2 pounds.

 

[O2BNOK]

Thanks, Kathy in FL, I'm gonna have to try some of those. My mother-in-law sent the following recipe a week or two ago. I have not yet tried it but do intend to. I'm not certain that it's an actual candy, but believe they might be good in gift baskets.

Russian Tea Cups
(Snowball Cookies)
1 cup butter, softened
1/2 cups confectioners' sugar
2 1/4 cups flour, sifted
1 tsp. vanilla
3/4 cup walnuts or pecans, finely chopped
Confectioners' sugar for rolling

Preheat oven to 400 degrees F.
Cream the butter adding sugar gradually until light and fluffy. Stir in flour, vanilla, and walnuts or pecans.
Roll in hands into 1-inch balls, place on an un-greased baking sheet.
Bake for 12 to 14 minutes.
Remove from oven and while still warm, roll in confectioners' sugar.

 

[Mrs Smith]

They all sound wonderful. I'll definitely give the bourbon balls a try this year. I've never made them but have wanted to. Thank you!

 

[IMPAT]

Does anyone have an EASY Fudge recipe. My Mom used to make it with cocoa and butter, But I lost the recipe.

 

[bluefire]

IMPAT, that's the kind of fudge we always make. I don't use a recipe, but did a search for something like ours and found one. It's quite simple, and delicious. Here's the recipe:

http://www.yummly.com/recipe/Old-Fashioned-Chocolate-Fudge-Recipezaar

 

[Deena in GA]

Don't know if this qualifies as candy or cookies, but it's a huge hit at our home and very simple to make. Just realized I don't even know what they're called, lol.


Melt 1 stick (1/2 cup) of butter in 9x12 pan.

Pour in crushed graham crackers to cover bottom - one pack out of the box of crackers will accomplish this.

Add layer of chopped nuts, then a layer of chocolate chips. Top with a layer of coconut and then drizzle a can of condensed milk over the top. Bake at 350 until the coconut is golden brown. Cool before attempting to cut. Yummy!

 

[Kathy in FL]

Wow O2BNOK, bluefire, and Deena those recipes sound great! I'll be posting more this afternoon. I'm trying to work on my daughter's wedding flowers and every so slowly I lose my patience and have to take a break. LOL! At least I have all of the bouquets finished and know what I am doing for the ceremony (outdoor chapel) and the reception hall. Now I just have to finish all of the boutaniers (spell?) and the corsages.

 

[IMPAT]

IMPAT, that's the kind of fudge we always make. I don't use a recipe, but did a search for something like ours and found one. It's quite simple, and delicious. Here's the recipe:

http://www.yummly.com/recipe/Old-Fashioned-Chocolate-Fudge-Recipezaar

Bluefire Thank you soooo much. I will try it today

 

[Kathy in FL]

We love eggnog at our house though we've had to cut back as age and cholesterol has caught up with us. LOL! So when I can find some way to make something that has a taste of eggnog to it I give it a whirl. This is a good one.

Eggnog Candy

2 cups commercial eggnog
4 cups granulated sugar
1/4 cup light corn syrup
1/4 teaspoon salt
1/4 cup butter
1 cup diced candied fruit
1 cup chopped pecans

Combine eggnog, sugar, corn syrup, and salt in a Dutch oven; cook over low heat, stirring frequently, until mixture reaches soft ball stage (230 degrees F). Cool to lukewarm. Add butter, and beat until mixture is no longer shiny (about 5 minutes). Stir in fruit and pecans. Spread in a buttered 8-inch square pan. Cool and cut into squares. Makes 25 squares

 

[CarolynA]

Easy OREO Truffles

1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

These are really good using melted vanilla almond bark instead of melted chocolate chips too.

 

[O2BNOK]

this is the easiest fudge I've ever made..... no real cooking required, no candy thermometer, no worry about sugar crystallization... just peanut buttery simplicity.

Peanut Butter Fudge

You might want to include this candy in your Christmas baking as it makes a large batch and can be made ahead and stored in the refrigerator for about a week.


But don't think that just because "no-cook" fudge is easy to prepare that flavor is sacrificed. Peanut Butter Fudge has a rich peanut taste with a creamy smooth texture that literally melts in your mouth.

1 cup (240 ml) smooth peanut butter

1 cup (230 grams) unsalted butter, cut into pieces

1/4 teaspoon salt (optional)

1 teaspoon pure vanilla extract

1 pound (4 cups) (450 grams) confectioners' (powdered or icing) sugar, sifted


Line the bottom and sides of an 8 or 9 inch (20 or 23 cm) square pan with aluminum foil or wax paper. Butter, or spray with a non stick cooking spray, the foil or wax paper.

Place the peanut butter, butter, and salt in a large microwaveable bowl and cook in the microwave for one to two minutes on high. Stir and continue to microwave (if needed) until the ingredients are completely melted. (You can also melt the ingredients in a heatproof bowl placed over a saucepan of simmering water.) Then, using a spatula or wooden spoon, stir in the vanilla extract and powdered sugar. Spread the fudge into the prepared pan, smoothing the top with an offset spatula or the back of a spoon. Cover and place in the refrigerator until firm (at least two hours).

To serve, cut into 1 inch (2.5 cm) pieces. Can be stored in the refrigerator for up to one week.

Makes about 64 - 81 one inch (2.5 cm) pieces of fudge. Preparation time 20 minutes.

 

[moldy]

Simplest candy ever - I make it for my neighbors and they love them. Dip candy orange slices and cherry slices in almond bark/chocolate. Kinda like a jelly-type chocolate, but a LOT easier to make!

 

[vessie]

Thankyou Kathy for the awesome recipe for Brandied Chocolate Covered Cherries!!!

And for all you cherry lovers out there, save the juice and keep it for another recipe instead of throwing it out. Here is an awesome cupcake recipe Cherry-Almond Vanilla Cupcakes http://www.bhg.com/recipe/cupcakes/cherry-almond-vanilla-cupcakes/

You don't need to save any cherries to poke into the cupcake, it's tasty enough with out the chewy distraction. Just use the juice from the Brandied Chocolate Covered Cherry recipe for the cupcakes. V

Edited to add... Oh and when making the chocolate covered cherries, when it comes time to drain the brandy off the cherries, save that too. It makes a good mix to martinis and dessert coffee drinks!

Waste not want not!

 

[Kathy in FL]

Simplest candy ever - I make it for my neighbors and they love them. Dip candy orange slices and cherry slices in almond bark/chocolate. Kinda like a jelly-type chocolate, but a LOT easier to make!

Ack! My mother did this for me last year ... I hoarded the whole tin and only let myself have a piece every couple of days but they were still gone way too soon. LOL!

Thanks for reminding me.

 

[Kathy in FL]

Don't have a dehydrator or don't have the time to devote to the real glace' fruit process that lasts for days? Here's an easy version I've tried that is pretty doggone good.

Glaced Cherries and Nuts

1 1/2 cups granulated sugar
1 cup light corn syrup
1/3 cup water
1 (12 ounce) jar salted mixed nuts
1 container candied cherries
2 tablespoons butter
1 teaspoon vanilla extract

Dissolve sugar, corn syrup and water over medium heat. Cook, without stirring, to 300 degrees F. Heat oven to 350 degrees F. Arrange nuts and cherries in a 9-inch square baking pan. Heat in the oven for 10 minutes. Keep warm. Butter a 17 x 14-inch cookie sheet. Remove syrup from heat at 300 degrees F. Quickly add warm nuts, cherries, butter and vanilla extract. Stir rapidly until butter melts. Pour onto cookie sheet and spread to edge with the back of a wooden spoon. Cool on wire rack for 1 1/2 hours. Loosen and break into pieces.

Store in an airtight container on layers of wax paper.

 

[Kathy in FL]

Here's another goodie. Note that if you prefer the non-alcoholic version you can use rum extract.

No Bake Cherry Rum Balls

2 1/2 pounds vanilla wafer crumbs
2 cups nuts, finely chopped
2 cups coconut
1/2 cup light corn syrup
1 cup dark sweet cherries, well drained and chopped
1 cup dark rum (or 1 1/2 tablespoons rum extract)
2 cups confectioners' sugar

Thoroughly mix all of the ingredients, except the confectioners' sugar, together, blending well. Shape into 1-inch balls and roll in the confectioners' sugar

 

[vessie]

Whew! Thankyou Kathy, I love love Love anything with cherries in it! I appreciate these recipes so much! V

 

[vessie]

Kathy, a quick question on making the chocolate covered cherries...

I'm not much of a drinker so the question is, what type or brand of brandy would I use to make these? I found in the cupboard an unopened bottle of St. Remy Authentic French Brandy. Would that do? I think if was given as a gift a few years back and was found in the back of the booze cupboard. Thanks! V

 

[Kathy in FL]

Kathy, a quick question on making the chocolate covered cherries...

I'm not much of a drinker so the question is, what type or brand of brandy would I use to make these? I found in the cupboard an unopened bottle of St. Remy Authentic French Brandy. Would that do? I think if was given as a gift a few years back and was found in the back of the booze cupboard. Thanks! V

I've used both the cheap and the expensive stuff ... I have no "head" for liquor so I can't tell the difference when I'm using it this way. My ancestors drank moonshine so that's gotta tell you those that did drink would drink anything. LOL!

Seriously though, if you don't want to use the hard stuff, just make you up some extract. I think McCormick has brandy extract. I know they have rum extract because I use it frequently when I'm baking cakes, etc.