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25 Days of Candy!

Last post Nov 25, 2013 11:10 AM by sstetzel . 73 replies.


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  • 25 Days of Candy!

    For something fun this month I thought I'd post 25 candy recipes, one a day until Christmas!  I'm trying to find recipes that are a little different but please feel free to add your favorite tried & true recipes along the way!  I'm posting cookies in Kitchen Chat, be sure to check that out too!

    http://community.tasteofhome.com/community_forums/f/29/p/874282/7525638.aspx#7525638

    Here's day one!

    Peppermint Candy

     Peppermint Candy
    Pairing peppermint and chocolate is a natural. Family and friends gobble up these sweet confections. —Kandy Clarke, Columbia Falls, Montana
    60 ServingsPrep: 25 min. + chilling

    Ingredients

    • 1 cup semisweet chocolate chips
    • 1 can (14 ounces) sweetened condensed milk, divided
    • 1 cup white baking chips
    • 3 teaspoons peppermint extract
    • 2 to 3 drops green food coloring

    Directions

    • In a small saucepan, melt chocolate chips with 3/4 cup condensed milk
    • over low heat, stirring occasionally. Line an 8-in. square dish with
    • waxed paper; butter the paper.
    • Spread half of melted chocolate mixture into pan; chill for 5-10
    • minutes (let remaining melted chocolate mixture stand at room
    • temperature).
    • In another saucepan, melt white baking chips. Stir in remaining
    • condensed milk until smooth. Remove from the heat; add extract and
    • food coloring. Refrigerate until set. Spread over chocolate layer;
    • spread with reserved chocolate mixture. Refrigerate until set. Cut
    • into 1-in. pieces.
    • Yield: 5 dozen.
    Nutrition Facts: 1 serving (1 each) equals 51 calories, 2 g fat (1 g saturated fat), 3 mg cholesterol, 11 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.
    Click here to find out more!
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  • Re: 25 Days of Candy!

    Thanks! For the recipe. I wonder if you could use other flavors instead of peppermint? Like strawberry or raspberry? I am not a peppermint fan.

    You said other candy recipes could be posted. Here is a very old family favorite. Not to many people have ever heard or know what divinity is, but I like to make it and share it when the opportunity arises.

    Here is a 3 generation old recipe for divinity. And a few tricks I have learned in making it.
    3c. white sugar
    3/4 cups light corn syrup
    3/4c. water in a sauce pan. Keep stirring it over a meduim heat. Use a candy thermometer and have it reach 252 degrees on it.Which is a hard ball stage. While the syrup is cooking take 2 large egg whites and beat them until there white and fluffy. When they are white and really fluffy, add 1 pkg. of flavored gelatin(I like strawberry or cherry) Continue mixing the egg whites and jello as you are dumping them togtether. Make sure you use an electric mixture not by hand at all times. Pour a thin stream of hot syrup when it's done into the egg whites jello mixture, constantly beating it until candy holds a shape. You can  mix in 1 cup chopped nuts and  1/2c. coconut in or you can leave it out. Pour into greased  buttered 9x13 pan. Chill until firm. Cut to suit with a knife dipped in hot water to slice it.  Do not make divinity on a snowy or rainy day it will not turn out. When moisture is high in the air or the house is cold, your divinity will not turn out. Make certain your divinity is stored in a sealed container in the refrigerator.

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  • Re: 25 Days of Candy!

    I'm sure you could use other flavors without any issue.  Thanks for the divinity recipe!

    False

    Community Manager

    Taste of Home Magazine

    Feel free to contact me if you have questions or concerns with the Taste of Home website or community.

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  • Re: 25 Days of Candy!

    Just thought I would tell you I make the same one with green peppermint chips. Love it but I love peppermint. I have made 4 candies already this morning. Made the Almond Joy fudge and Chocolate Fudge which were on here last week and 2 other favorites Four chip fudge and Cherry bing candie.Someone on here said they could not find cherry chips other day and the brand on mine were Gurley's and got them at a Fareway store.

    Marlene

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    Marlene Johnson
  • Re: 25 Days of Candy!

    That's great!!!

    False

    Community Manager

    Taste of Home Magazine

    Feel free to contact me if you have questions or concerns with the Taste of Home website or community.

    PM me here, find me on Facebook or email me sstetzel.toh@gmail.com

    Proudly serving as a Taste of Home Field Editor since 2009.Big Smile

  • Re: 25 Days of Candy!

    Our favorite candy is Mocha Truffles from TOH.)

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  • Re: 25 Days of Candy!

    Day two!

    Cashew Crickle Candy Recipe

    cashew crickle

    Rating 5

    Kathy Kittell of Lenexa, Kansas notes, "Cashews add excellent flavor to this golden holiday brickle."

      • Prep: 10 min. Cook: 30 min. + cooling
    • Yield: 16 Servings

    103040

    Ingredients

    • 2 cups sugar
    • 1 cup light corn syrup
    • 1/2 cup water
    • 3 tablespoons butter
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon baking soda
    • 2 cups salted cashews

    Directions

    • In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil, stirring constantly, until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300° (hard-crack stage).
    • Remove from the heat; stir in butter, vanilla and baking soda. Add cashews. Pour into a buttered 15-in. x 10-in. x 1-in. pan. Cool; break into pieces. Yield: about 2 pounds.

    Nutritional Facts1 serving (2 ounces) equals 294 calories, 12 g fat (3 g saturated fat), 6 mg cholesterol, 213 mg sodium, 45 g carbohydrate, 1 g fiber, 3 g protein.



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    Taste of Home Magazine

    Feel free to contact me if you have questions or concerns with the Taste of Home website or community.

    PM me here, find me on Facebook or email me sstetzel.toh@gmail.com

    Proudly serving as a Taste of Home Field Editor since 2009.Big Smile

  • Re: 25 Days of Candy!

    Day three!

    Chocolate-Covered Cherries

     Chocolate-Covered Cherries
    For these cute candies, maraschino cherries are dressed in a chocolate coating. Kids will have fun helping make the sweets, but they will have to wait a week or two for the filling to set before enjoying the fruits of their labors. -Janice Pehrson, Omaha, Nebraska
    60 ServingsPrep: 30 min. + chilling

    Ingredients

    • 60 maraschino cherries with stems
    • 2 cups confectioners' sugar
    • 3 tablespoons butter, softened
    • 3 tablespoons light corn syrup
    • 1/4 teaspoon salt
    • 2 cups (12 ounces) semisweet chocolate chips
    • 2 tablespoons shortening

    Directions

    • Pat cherries dry with paper towels; set aside. In a small bowl,
    • combine the sugar, butter, corn syrup and salt; mix well. Knead
    • until smooth. Cover and refrigerate for 1 hour.
    • Roll into 1/2-in. balls; flatten each into a 2-in. circle. Wrap each
    • circle around a cherry and lightly roll in hands. Place cherries
    • with stems up on waxed paper-lined baking sheets. Cover loosely and
    • refrigerate for 1 hour.
    • In a microwave or heavy saucepan, melt chocolate chips and
    • shortening; stir until smooth. Holding onto the stem, dip each
    • cherry into chocolate; allow excess to drip off. Place on waxed
    • paper; let stand until set. Refrigerate until hardened. Store in a
    • covered container. Refrigerate for 1-2 weeks before serving.
    • Yield: 5 dozen.
    Nutrition Facts: 1 serving (1 each) equals 64 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 18 mg sodium, 11 g carbohydrate, trace fiber, trace protein.


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    Community Manager

    Taste of Home Magazine

    Feel free to contact me if you have questions or concerns with the Taste of Home website or community.

    PM me here, find me on Facebook or email me sstetzel.toh@gmail.com

    Proudly serving as a Taste of Home Field Editor since 2009.Big Smile

  • Re: 25 Days of Candy!

    Sue I just made 180 of these yesterday, just like your recipe but melted chcolate almond bark with little paraffin wax in it. I bought the 4# jar at Sams and had the stems on them and worked great. Also use this cream filling for peanut clusters too.

    Marlene

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    Marlene Johnson
  • Re: 25 Days of Candy!

    Ooo that's awesome!  These have been on my list to try for a couple years now. I'm hoping to gather enough courage to try them this year.

    False

    Community Manager

    Taste of Home Magazine

    Feel free to contact me if you have questions or concerns with the Taste of Home website or community.

    PM me here, find me on Facebook or email me sstetzel.toh@gmail.com

    Proudly serving as a Taste of Home Field Editor since 2009.Big Smile

  • Re: 25 Days of Candy!

    They all look great Sue, but am really loving that first one. Is that the one you've been wanting to try? Very nice, and thank-you for all of these and the future ones you post.

    I had to look up Rosie's favorite, so thought I'd post it here.

    I'll post my favorite another day.

    Thank-you for your divinity recipe too. Wish I could remember your name, but you know who you are..

     

    Mocha Truffles

     Mocha Truffles
    Nothing compares to the melt-in-your-mouth flavor of these truffles...or to the simplicity of the recipe. Whenever I make them for my family or friends, they're quickly devoured. No one has to know how easy they are to prepare! -Stacy Abell, Olathe, Kansas
    66 ServingsPrep: 25 min. + chilling

    Ingredients

    • 2 packages (12 ounces each) semisweet chocolate chips
    • 1 package (8 ounces) cream cheese, softened
    • 3 tablespoons instant coffee granules
    • 2 teaspoons water
    • 1 pound dark chocolate candy coating, coarsely chopped
    • White candy coating, optional

    Directions

    • In a microwave-safe bowl, melt chocolate chips; stir until smooth.
    • Beat in cream cheese. Dissolve coffee in water; add to cream cheese
    • and beat until smooth. 
    • Chill until firm enough to shape. Shape into 1-in. balls and place on
    • waxed paper-lined baking sheet. Chill for 1-2 hours or until firm.
    • In a microwave, melt chocolate coating; stir until smooth. Dip balls
    • in chocolate; allow excess to drip off. Place on waxed paper; let
    • stand until set. Melt white coating and drizzle over truffles if
    • desired.  Yield: about 5-1/2 dozen.  
    Editor's Note:  Dark, white or milk chocolate confectionery coating is found in the baking section of most grocery stores.  It is sometime labeled "almond bark" or "candy coating" and is often sold in bulk packages (1 to 1-1/2 pounds).  It is the product used for dipping chocolate.  A substitute for 6 ounces chocolate coating would be 1 cup (6 ounces) semisweet, dark or white chocolate chips and 1 tablespoon shortening melted together. Truffles can be frozen  for several months before dipping in chocolate. Thaw in the refrigerator before dipping.       
    Nutrition Facts: 1 serving (1 each) equals 73 calories, 5 g fat (3 g saturated fat), 4 mg cholesterol, 11 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.

     

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  • Re: 25 Days of Candy!

    Those will have to go on my list too!  My family just loves truffles!

    False

    Community Manager

    Taste of Home Magazine

    Feel free to contact me if you have questions or concerns with the Taste of Home website or community.

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  • Re: 25 Days of Candy!

    Thank you Jillie for posting the Mocha Truffle recipe for me.For some reason I could`nt get it to post.

     The truffles are so creamy and chocolatey.

    Hugs to you and everyone this a .m.

     Rosie

     p.s.Jillie,notice there`s cream cheese in there.Wink

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  • Re: 25 Days of Candy!

    Here is a recipe I added last year to my candy making for Christmas. It was a great hit. The green coloring of this candy had a lot of eye appeal. The taste was exceptional and was very creamy. This candy will be an asset to your candy tray. Enjoy!

    Pistachio Fudge

    1 1/2   cups  sugar

    1        package  pistachio instant pudding

    2/3     cup  evaporated milk

    2        tablespoons  butter

    1/4     teaspoon  salt

    2        cups  miniature marshmallow, (could use mashmallow cream - 1 jar)

    1 1/2   cups  white baking chips

    1        teaspoon  vanilla

    1/2     cup  chopped pistachios, divided

    Line a 9" square pan with foil,extending foil over 2 sides,grease the foil.

    In a large, heavy saucepan, combine sugar, pudding mix, evaporated milk, butter and salt. Stir constantly,bring mixture to a boil over medium heat. Boil 5 minutes.

    Remove from heat. Stir in marshmallows, white chocolate chips, and vanilla until smooth. Reserv 2 tablespoons pistachios,stir in remaining nuts.

    Spread mixture into prepared pan. Sprinkle reserved nuts on top.

    Chill 2 hours or until firm.

    To remove from pan use ends of foil to lift fudge from pan. Cut into 1" squares. Store in an airtight container.

    Makes about 5 dozen pieces of fudge

    Note: To add a little pizzaz, may add 1 - 2 T. Bailey's Irish Cream or other favorite liquor.

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  • Re: 25 Days of Candy!

    Oooo that fudge looks great!

    For day four I thought I'd share one of my favorites!  Easy to make and oh so tasty.  We made them at one of the Cooking Schools a few years ago.

    Cookie Dough Truffles

     Cookie Dough Truffles
    The flavorful filling at the center of these yummy candies tastes like genuine chocolate chip cookie dough...without the worry of raw eggs. That's what makes them so appealing. Plus, they're easy to make. -Lanita Dedon Slaughter, Louisiana
    33 ServingsPrep: 1 hour + chilling

    Ingredients

    • 1/2 cup butter, softened
    • 3/4 cup packed brown sugar
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 can (14 ounces) sweetened condensed milk
    • 1/2 cup miniature semisweet chocolate chips
    • 1/2 cup chopped walnuts
    • 1-1/2 pounds dark chocolate candy coating, coarsely chopped

    Directions

    • In a large bowl, cream the butter and brown sugar until light and
    • fluffy. Beat in vanilla. Gradually add flour, alternately with milk,
    • beating well after each addition. Stir in chocolate chips and
    • walnuts.
    • Shape into 1-in. balls; place on waxed paper-lined baking sheets.
    • Loosely cover and refrigerate for 1-2 hours or until firm.
    • In a microwave, melt candy coating; stir until smooth. Dip balls in
    • coating; allow excess to drip off. Place on waxed paper-lined baking
    • sheets. Refrigerate until firm, about 15 minutes. If desired, remelt
    • remaining candy coating and drizzle over candies. Store in the
    • refrigerator. Yield: 5-1/2 dozen.

     

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    Community Manager

    Taste of Home Magazine

    Feel free to contact me if you have questions or concerns with the Taste of Home website or community.

    PM me here, find me on Facebook or email me sstetzel.toh@gmail.com

    Proudly serving as a Taste of Home Field Editor since 2009.Big Smile