Candy Recipes

[quiltersblock]

Ok. No health foods here. But it sure tastes good.
This was my cousin's recipe in Iowa. He made it at Christmas time and sold it in northwest Iowa. Since making individual filled, molded, chocolates one year, I have been "cured" of making anything on a huge level. Over the years, I've made lots of various candies for various holidays. Now I do little of it, having passed the recipes on. I swear I gained ten pounds just making the stuff.

Dixie Peanut Brittle

Serves: 12
Prep Time: 3 hours

Ingredients
2 Cups white sugar
1 Cup light corn syrup
1/2 Cup water (Use 1 Tblsp less water on humid days)
1/2 tsp. salt (optional)
2 Tblsp oleo
2 Cups raw Virginia-type Peanuts (w/skins)
2 tsp. soda

Recipe
In a heavy saucepan, heat sugar, syrup, water & salt to a rolling boil.
Add peanuts.
Reduce heat to medium & stir constantly.
Cook until syrup spins a thread (293 degrees).
Add butter, then soda.
Beat rapidly & pour on a buttered surface spreading to 1/4-inch thickness.
When cool, break into pieces.


Notes:
A candy thermometer is necessary to make this recipe.
You will need a large surface suitable for candy-making to pour out this delicious treat.

Serving Suggestion:
Great at holidays. Good money-maker if you get the recipe just right!

[quiltersblock]

Everyone has a favorite fudge recipe. I have a dozen or so. This is one of them. It comes from my favorite cousin, who is more like a sister - and the recipient of a lot of my creations - out of the kitchen and in it. This recipe is a great fund-raiser when made correctly and in the right packaging. The fabulously creative minds in this group of artists could do wonders with it.

5 Pounds of Fudge

Serves: 48
Prep Time: 1 hour

Ingredients
3 Hershey Bars
3 small packages semi-sweet chocolate chips
1 lb nuts
4 ½ Cups sugar
1 pint marshmallow crème
1 can CARNATION evaporated milk (large size)

Recipe
In a pan, place:
3 Hershey Bars
3 small packages semi-sweet chocolate chips
1 lb nuts

In another pan, boil together:
4 1/2 Cups sugar
1 pint marshmallow creme
1 can CARNATION evaporated milk (large size)

Boil together for 3 min., stirring constantly over low heat. Pour over chocolate mixture, & stir until melted & smooth. Pour into greased pans. Work quickly, because the fudge hardens quite rapidly.


Notes:
Good fundraising project when made correctly and packaged smartly.

Serving Suggestion:
Great candy for the holidays!

Hugs and Smiles, quiltersblock

[quiltersblock]

No dieters allowed, but those who pamper their tastebuds are welcome to this recipe. It is so good that we only make it for the holidays because our friends and family all agree that you'll gain ten pounds just smelling a bit of it. This recipe is from a dear friend, who was one of our first neighbors when we moved to the west coast almost a quarter century ago. We've been exchanging recipes ever since.

Almond Roca

Serves: 24
Prep Time: 40 minutes

Ingredients
1 Cup Brown Sugar firmly packed
1/2 pound Butter
1 pound sweet real chocolate
1/2 cup chopped almonds & pecans


Recipe
Grease large pan with butter and set aside.
Melt chocolate in double boiler.
While chocolate is melting, place sugar and butter in kettle.
Boil 10 minutes stirring constantly.
Pour mixture into greased pan, (thinly cover with melted chocolate and sprinkle nuts on top).
Thinly cover with melted chocolate and sprinkle nuts on top.
Place to cool at room temperature.
(May sprinkle nuts in chocolate on top).



Notes:
Although Brown & Haley's Almond Roca recipe is a secret, this recipe comes closest to it.


Serving Suggestion: Great holiday treat!


Hugs and Smiles, quiltersblock

[quiltersblock]

The same cousin who made and sold Dixie Peanut Brittle and shared the recipe did the same with this caramel corn. Another great recipe for fundraising.

Caramel Corn

Serves: 24
Prep Time: 3 hours

Ingredients
1 Cup water (Use 1 Tablespoon less water on humid days)
1 Cup white sugar
1 Cup white syrup
Large bag of raw peanuts
Dash salt (optional)
¼ lb oleo
2 – 3 Tablespoons vanilla
3 teaspoons baking soda
4 quarts hot-air popped popcorn

Recipe
Cook first three ingredients. Put peanuts in at 225 degrees (Large bag of raw peanuts). Add 3 tsp soda. Put vanilla in melted oleo. This mixture will be done at 300 degrees.
Pour over popcorn, which has been popped ahead of time.
Pour out on table covered with plastic or formica & butter your hand & breakup.
Can be stored in covered container.


Notes: A candy thermometer is necessary to make this recipe.
It is essential that only hot-air popped popcorn is used and NOT any buttered, flavored, or bagged popcorn.
A large surface is necessary on which to pour this mixture – at least 2 feet x 4 feet. It will be messy so you will need to protect the surface or have a surface, such as Formica, Corian, or Granite or even steel on which to pour the candy. Granite or marble is best – as is the case for all candies.
I use two commercial stainless steel baking sheets.

Serving Suggestion:
Great money-maker at Christmas (if you get the recipe just right).

Hugs and Smiles, quiltersblock

[quiltersblock]

This recipe is a lot of work - and some expense - but well worth it if you can stick it out. It's also loaded with sugar and calories but it's a chocoholic's dream. This recipe came from a family member who was a chocolatier years ago. I've made it twice. I now let her make it and treat me.

Caramels With Pecans

Serves: 100
Prep Time: 3 hours

Ingredients
1 Cup White Sugar
1 cup Brown Sugar
½ lb. Butter (2 sticks)
1 cup dark Karo syrup
2 cups thick cream (Whipping Cream)
1 TBSP vanilla
1 ½ cups chopped pecans
(Ingredients continue in recipe)

Recipe
Place sugar, Karo, butter and 1 cup cream in large 4-5 quart pan. Bring to boil and add remaining cup of cream slowly so boiling does not stop. Allow candy to brown a little but prevent burning by stirring often. Cook until it forms a soft ball in cold water (soft ball stage – 238 degrees) with candy thermometer (about 35 minutes). Remove from heat – add vanilla and pecans. Pour into a sprayed 9 x 12” pan. Cut into squares, refrigerate (see suggestions below) and dip in chocolate mixture. Makes about 5 lbs.
Melt in double boiler – keep hot while dipping candy:
12 oz. Bag MILK chocolate chips
3 oz paraffin wax
Suggestions:
Make up night before. Leave out overnight and cut into squares. Refrigerate before dipping until caramels are firm.
OR refrigerate at least 1 ½ - 2 hours and take out at least ½ hour before cutting. Make sure you keep it cold, as it will hold its shape better when dipping.
Soft ball stage may be before you hit the 238 degrees. Start checking it around 222 degrees.
Do not re-use or add more to your dipping chocolate. The texture changes and it gets too thick.


Notes:
A candy thermometer is necessary to make this recipe.
A double boiler is necessary to make this recipe.
Prep time does NOT include refrigeration/cooling time.
Ghiradelli chocolate chips melt better.
Walnuts can be substituted for pecans.
Use real butter and whipping cream.


Serving Suggestion: Great holiday candy!


Hugs and Smiles, quiltersblock

[quiltersblock]

A quick and easy candy delight for chocolate and peanut lovers.

Chocolate Peanut Clusters

Serves: 24
Prep Time: 1 hour

Ingredients
1 Cup semi-sweet chocolate pieces
1 1/2 Cups (1/2 lb) salted peanuts

Recipe
Melt chocolate over hot, but not boiling water. Remove from heat & add peanuts. Stir until well coated. Drop by teaspoonfuls onto waxed paper & leave in a cool place or refrigerator until hardened.
This candy may be made with raisins instead of peanuts or with half raisins and half nuts.

Notes:
May substitute almond bark for a different taste.

Hugs and Smiles, quiltersblock

[quiltersblock]

For a melt-in-your-mouth sugar high, Divine Divinity is the sweet treat that defines holiday candies for some. This recipe has been handed down in my family for generations. Humidity affects divinity and many candies, so some days your drops may plop and your swirls may sink. May the day you make your divinity be so nice that your drops are perky and your swirls stiff.

Divine Divinity

Serves: 48
Prep Time: 1 hour

Ingredients
2 2/3 Cups sugar
1/2 Cup water (use 1 Tblsp less water on humid days)
1 tsp. Vanilla
2/3 Cup light corn syrup
2 egg Whites
2/3 Cup broken nuts

Recipe
Stir in sugar, corn syrup & water over low heat until sugar is dissolved.
Cook, without stirring, to 260 degrees on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball.)
In mixer bowl, beat egg Whites unitl stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg Whites.
Add vanilla; beat until mixture holds its shape & becomes slightly dull. (Mixture may become too stiff for mixer).
Fold in nuts.
Drop mixture from tip of buttered spoon into waxed paper.
Makes about 4 dozen candies.


Notes:
Divinity falls on humid days and when it is raining. Best in dry, cold weather.
A candy thermometer is essential to make this recipe.
An electric mixer is essential to make this recipe.

Serving Suggestion: Pure sugar treat – one per person.

Hugs and Smiles, quiltersblock

[quiltersblock]

When we think of homemade candies, most of us think of Christmas, Valentine's Day, and Easter. Here's the perfect candy for a Thanksgiving get-together, or to kick-off the holiday season. This is from the husband who is married to the former confectioner; he maintains simple is better.

Cranberry Candy

Serves: 48
Prep Time: 1 hour 30 minutes

Ingredients
1 can jellied cranberries
1 Cup sugar
1 3-ounce package Lemon Jell-O
1 6-ounce package Orange Jell-O (may substitute strawberry or raspberry)
1 Cup finely chopped walnuts.
powdered sugar

Recipe
1 can jellied cranberries – heat until melted
Add:
1 Cup sugar
1 3-ounce package Lemon Jell-O
1 6-ounce package Orange Jell-O
(may substitute strawberry or raspberry)
Bring to a boil.
Remove from heat and add 1 Cup finely chopped walnuts.
Pour into 8x8-inch or 8x12-inch Pyrex (glass) pan – can grease slightly
Let set overnight.
Cut into small squares and roll in powdered sugar.


Notes:
Simple to make.
Store in airtight container in cool place.

Serving Suggestion: Great holiday candy!

Hugs and Smiles, quiltersblock

[Siobhan Shadow]

Thank you so much for sharing all these wonderful recipes Quilters Block. I really appreciated especially since I lost my Divine Divinity recipe, now I have it again. Siobhan Shadow

[SewCalGal]

I grew up in a family where my mother made Divine Divinity every Christmas. I remember how excited I was to reach an age old enough to help. But somewhere along the line I never obtained a copy of the recipe, and she is no longer alive. Your recipe sounds very much like my mom's, and I can't wait to make it. Thanks for sharing.

[Siobhan Shadow]

My mother made hard tac candy but it was when I got married I learned about Divinity, I fall in love with it. Shari

[windstar]

My absolute favorite candy is Pecan Pralines...a southern favorite.

Molly

[quiltersblock]

Here's another nother of my many fudge recipes, and it's good. This one comes from my teddy-bear collecting, snowflake-loving cousin, who really likes fudge.

Fanny Farmer Fudge

Serves: 24
Prep Time: 2 hours

Ingredients
4 1/2 Cups sugar
1 can CARNATION evaporated milk
1/2 Cup Butter


2 6-oz packages of chocolate chips
1 jar marshmallow crème OR 32 large marshmallows
4 Hershey candy bars
1 Cup nuts, chopped

Recipe
Boil sugar, evaporated milk, and butter 10 minutes. Stir constantly, remove from heat.
Add 2 6-oz packages of chocolate chips.
When chocolate has melted, add 1 jar of marshmallow crème OR 32 large marshmallows, 4 Hershey candy bars, and 1 Cup nuts chopped.
Stir.
Place in pan and let set.


Serving Suggestion: Good holiday candy.

Hugs and Smiles, quiltersblock

[quiltersblock]

If you like fudge but prefer the microwave to the stove, then you might enjoy this recipe.

Microwave Fudge

Serves: 12
Prep Time: 30 minutes

Ingredients
1 ½ bags chocolate chips (2 cups)
1 can sweetened condensed milk (NOT evaporated)
1 ½ teaspoons vanilla
chopped nuts (optional)

Recipe
1 ½ bags chocolate chips (2 cups)
1 can sweetened condensed milk (NOT evaporated)
Melt together in microwave on high for 1 ½ minutes (or time required to melt mixture)
Stir.
Add 1 ½ teaspoons vanilla
Add chopped nuts (optional)
Pour into wax paper lined or well buttered pan.


Notes: Glass pans work best for candies and bars.

Serving Suggestion: Great at the holidays and for parties.

Hugs and Smiles, quiltersblock

[quiltersblock]

Divinity takes a while to cook, right? Not this divinity. While I don't like it as well as my Divine Divinity recipe, this one works, and is good in a pinch. It's also popular to make with the I-don't-cook-crowd.

No Cook Divinity

Serves: 30
Prep Time: 1 hour 30 minutes

Ingredients
1 pkg (7.2 ounces) fluffy white frosting mix
1 teaspoon vanilla
1 pkg (1 lb) confectioners’ sugar (powdered sugar)
1/3 Cup light corn syrup
½ Cup boiling water
1 Cup chopped nuts (walnuts or pecans)

Recipe
Combine frosting mix (dry), corn syrup, vanilla and boiling water in a small mixer bowl; on low speed or by hand, gradually blend in confectioners’ sugar.
Stir in nuts.
Drop mixture by teaspoonfuls onto waxed paper.
When outside of candy feels firm, turn over and allow to dry at least 12 hours.
Store candy in airtight container.

Notes: Prep Time does NOT include drying time.
Makes 5 – 6 dozen candies.

Serving Suggestion: Pure sugar treat – limit servings to one or two candies per person.

Hugs and Smiles, quiltersblock

[quiltersblock]

For thirty years straight, this was a must-have holiday candy at our house. I've since passed on the recipe and have only made it once since Mom's passing over a decade ago.

Peanut Butter Balls

Serves: 48
Prep Time: 2 hours

Ingredients
1/2 Cup powdered sugar
6 Cups RICE KRISPIES
2 Cups SKIPPY peanut butter
1/2 Cup melted margarine
2 Cups HONEY MAID graham cracker crumbs

Recipe
Blend ingredients together & form into 1-inch balls.
Freeze.
Dip into melted almond bark or chocolate.
Let set.
Keep cool.


Notes:
Freeze balls on a cookie sheet for 15 – 30 minutes before dipping into chocolate.
May substitute soy nut butter or almond butter for peanut butter.

Hugs and Smiles, quiltersblock

[quiltersblock]

Do you like fudge but chocolate is a problem? You might like this rich, brown sugar fudge.

Penuche

Serves: 36
Prep Time: 1 hour 30 minutes

Ingredients
1 cup sugar
1 Cup packed brown sugar
2/3 Cup milk
2 Tblsp corn syrup
1/4 tsp salt
2 Tblsp margarine
1 tsp Vanilla

Recipe
Butter 9x5x3-inch loaf pan. Combine sugars, milk, corn syrup & salt in saucepan. Cook over medium heat, stirring constantly til sugar is dissolved. Cook, stir occasionally, til small amount of mixture forms a soft ball in very cold water & flattens when removed.
Remove from heat. Add butter. Cool til bottom of pan is lukewarm. Add Vanilla; beat vigorously & continuously 5 - 10 min., til candy is thick & no longer glossy. (Mixture will hold its shape when dropped from spoon). Spread evenly in buttered pan.
Cool til firm. Cut into squares.
Makes 32 1-inch squares (about 1 lb).


Notes:
Recipe may be doubled.

Penuche is brown sugar fudge – no chocolate.


Serving Suggestion: Great holiday candy treat!



Hugs and Smiles, quiltersblock

[quiltersblock]

When I was growing up, we made walnut toffee with the black walnuts that grew in our yard. Other nuts can be substituted.

Walnut Toffee

Serves: 24
Prep Time: 1 hour 30 minutes

Ingredients
1 Cup butter
1 Tablespoon white corn syrup
1 pkg chocolate chips
1 Cup sugar
3 Tablespoons water
nuts

Recipe
Melt Butter, syrup, & chips in heavy two quart pan.
Stir in sugar gradually. Add syrup & water. Cook over moderate heat stirring occasionally to 390 degrees on candy thermometer.
Add walnuts & cook 3 more min. Stir.
Pour into buttered cookie sheet. Spread with melted chocolate chips & sprinkle with chopped nuts.


Serving Suggestion: Good holiday candy.


Hugs and Smiles, quiltersblock

[kt3234]

Thank you Quiltersblock for the recipe for Penuche fudge. That was a favorite of my Grandmother's. I never had the recipe for it, but now thanks to you I can try making some. Thank you for all of the recipes, kt3234 Karen

[Salsabil]

Great recipes! I like to make own confect and candy or chocolate pralines! But you need time for such sweeties!