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Recipe Requests: Calling All Gourmet Fudges and Homemade Candy

Last post 12-10-2007 8:52 AM by Redraspberrygirl. 207 replies.
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  • 07-29-2003 8:30 PM

    Recipe Requests: Calling All Gourmet Fudges and Homemade Candy

    Reply Contact
    I think I responded in a post that I am planning on making a cookbook with homemade candies and along with it giving gifts of gourmet fudge and homemade candies. I would love any recipes that you consider The Best candy and fudges.

  • 07-29-2003 8:31 PM In reply to

    RE: Recipe Requests: Calling All Gourmet Fudges and Homemade Candy

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    I'll Start, here are a few that I absoultely love and will add to my Christmas gift list and trays:

    Payday Balls

    1/2 pound white chocolate,melted
    1/2 cup peanut butter
    1/2 cup marshmallow cream
    12 ounce bag caramels
    chopped peanuts


    In a saucepan melt chocolate,peanut butter and marshmallow cream.Chill and roll into balls. Freeze balls until firm. Melt caramels . Dip balls in caramel and roll in chopped peanuts.

  • 07-29-2003 8:32 PM In reply to

    RE: Recipe Requests: Calling All Gourmet Fudges and Homemade Candy

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    Kahlua Fudge

    Ingredients:

    1 1/3 c Granulated sugar
    1 jar marshmallow creme ( 7oz size )
    2/3 c Evaporated milk
    1/4 c Butter
    1/4 c Kahlua
    1/4 ts Salt
    2 c Semi-sweet chocolate pieces
    1 c Milk chocolate pieces
    2/3 c Chopped nuts
    1 ts Vanilla

    Method:
    Line 8" sq. baking pan with foil. In 2 qt. saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to a rapid boil, stirring constantly for 5 min. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve, cut in squares.
    Makes about 2 3/4 lbs.

  • 07-29-2003 8:33 PM In reply to

    RE: Recipe Requests: Calling All Gourmet Fudges and Homemade Candy

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    Homemade Butterfingers

    Ingredients:
    1 c Peanut butter
    1/3 c Light corn syrup
    1 c Sugar
    1/3 c Water
    Melted chocolate

    Method:
    Cook corn syrup, sugar, & water to 310 degrees, remove from heat, stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocol

  • 07-29-2003 9:05 PM In reply to

    RE: Recipe Requests: Calling All Gourmet Fudges and Homemade Candy

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    bump

  • 07-29-2003 9:11 PM In reply to

    RE: Recipe Requests: Calling All Gourmet Fudges and Homemade Candy

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    I have made numerous fudges in the past but have found my most simple recipe to be my most requested and most delicious-
    Lonestar Peanut Butter fudge
    1 (12oz) bag semi-sweet chocolate chips (Gradelli)
    1 (12oz) jar of Skippy super chunk peanut butter
    1 (14oz) can sweetened condensed milk

    In a 1 1/2 quart bowl, melt chocolate and peanut butter in microwave on high 3 minutes. Remove and sir well. Add milk, stirring until blended. Pour mixture into 8x8 pan lined with wax paper. Refriderate until chilled. Cut into 1" pieces

  • 07-29-2003 9:28 PM In reply to

    RE: Recipe Requests: Calling All Gourmet Fudges and Homemade Candy

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    I always dip my own pretzel rods! -K :)

    Caramel Chocolate Pretzel Rods

    14 ounce pkg. caramels, unwrapped
    2 Tb. water
    16 ounce bag pretzel rods
    1 C chopped walnuts
    8 ounces german sweet chocolate
    2 tsp. margarine or butter or shortening
    2 ounce of white chocolate, melted, and optional

    Place caramels and water in deep microwavable bowl. Microwave 2 - 3 minutes until caramels are melted and sauce is smooth. Dip pretzel rod 3/4 way in hot caramel; turn until well coated. Scrape excess caramel mixture from end of pretzel, and roll in nuts. Place in well greased plastic tray or wax paper. Refrigerate 15 min.

    Microwave chocolate and butter in a deep bowl 1 - 2 minutes until butter is melted, stirring half way through. Die chilled pretzels in chocolate, cool on waxed paper. May drizzle with white chocolate if desired.

  • 07-29-2003 9:31 PM In reply to

    RE: Recipe Requests: Calling All Gourmet Fudges and Homemade Candy

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    Stained Glass Candy

    This candy is good any time of the year but it's especially festive at
    Christmas!

    1 cup water
    3 1/2 cups white sugar
    1 1/2 cups light corn syrup
    1 tablespoon flavoring (vanilla, lemon, walnut or almond extract)
    red and/or green food coloring

    Lightly grease one 12x18 inch or larger baking sheet.
    In a large heavy saucepan, combine the water, sugar and corn syrup. Heat
    over high, stirring constantly with a heat resistant spoon, until all sugar
    is dissolved. Stop stirring and bring to a boil. Boil until a candy
    thermometer reads 310 degrees F (154 degrees C). Remove from heat.
    3 When bubbling has ceased, stir in the flavoring and a food coloring.
    Spread into the prepared pan so that the candy is no more than 1/4 inch
    thick. Cool for 45 minutes in the refrigerator. Remove from refrigerator, crack into pieces and enjoy!
    Makes 2 pounds

  • 07-29-2003 9:37 PM In reply to

    RE: Recipe Requests: Calling All Gourmet Fudges and Homemade Candy

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    I've had this recipe since the early 70,s. Thought i would share. See's Fudge
    1 cup nuts chopped, any kind
    1 pkg (6 OZ) chocolate chips
    1/4 lb. marg
    2 cups sugar
    2/3 cup evaporated milk
    10 marshmellows (diced)
    1 tsp. vanilla
    Place nuts, marg, chocolate chips in large bowl. Set aside. In sauce pan place sugar, milk, marshmellows. Let mixture come to a boil, boil for 6 min. stirring constantly over med. heat. Pour hot mixture bowl with first 3 ingredients. Add vanilla and stir until chocolate chips dissolve. Pour into greased pan, put in refrig. until set, cut into squares. Very good
    Brenda
    Photobucket

  • 07-29-2003 9:40 PM In reply to

    RE: Recipe Requests: Calling All Gourmet Fudges and Homemade Candy

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    This fudge we make at our church every year and sell, and then send all the money to a women's home. People stand in lines to buy this fudge, it is soooooo good! -K :)

    Lydia Fudge

    1/2 C. Butter or Margarine
    1 (14 1/2 ounce) Can Evaporated Milk
    4 1/2 C. Sugar
    1/2 lb. Marshmallows
    2 oz. Unsweetened Chocolate
    12 oz. Pkg. Semisweet Chocolate Chips
    3 (4 oz.) Pkgs. German Sweet Chocolate
    1 Tblsp. Vanilla
    2 C. Chopped Pecans (optional)

    Spray five, 1 pound foil pans with cooking spray; set aside.
    Combine butter, milk and sugar in a large heavy pot. Stir
    over medium heat until sugar dissolves. Bring to a boil. Cover
    And simmer 5 minutes over low heat, being careful no to
    Burn. Turn off heat. Add marshmallows and stir until
    Melted. Add chocolate and stir until melted. Add vanilla and nuts.
    Pour into foiled pans.

  • 07-29-2003 9:49 PM In reply to

    RE: Recipe Requests: Calling All Gourmet Fudges and Homemade Candy

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    This reciepe came from my Mother & Aunt who are both very good cooks.

    FUDGE

    2 cups sugar
    1/2 cup PET milk
    1/2 cup Karo syrup
    1 stick butter
    2 tabelspoons cocoa
    1 1/2 cups p-nut butter (I only use x-tra crunchy JIF)
    1 teaspoon vanilla

    Put p-nut butter in a plastic bowl.
    Combine sugar, milk, syrup, butter in pan.
    Stir mixture well. Just before it starts to
    boil add vanilla. Cook at boil for a full
    5 minutes. Pour mixture over p-nut butter
    and mix with mixer until candy pulls away
    from the sides of the bowl. Pour into greased
    pan and cool. Can be cooled in the frig.

    You can also omit the cocoa and have a wonderful
    p-nut butter candy.

  • 07-29-2003 9:51 PM In reply to

    RE: Recipe Requests: Calling All Gourmet Fudges and Homemade Candy

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    Creamy Double Decker Fudge

    1 C. Reese’s Peanut Butter Chips
    1 (14 oz.) Can Eagle Brand Sweetened Condensed Milk
    1 tsp. Vanilla Extract
    1 C. (6 oz.) Hershey’s Semisweet Chocolate Chips

    In a 2 cup glass measure with handle, combine peanut butter chips and 2/3 cup sweetened condensed milk; microwave on high 1 - 1 1/2 minutes, stirring after 1 minute until chips are melted and mixture is smooth. Stir in 1/2 tsp. vanilla; spread evenly into foil- lined 8” square.

    In 2 cup glass measure, combine remaining sweetened condensed milk and chocolate chops; repeat above microwave process.

    Stir in the remaining 1/2 tsp vanilla; spread evenly on peanut butter layer.

    Chill 2 hours or until firm. Turn onto cutting board; peel off foil and cut into squares. Store covered in refrigerator. Yield 1 1/2 pounds.

  • 07-29-2003 10:08 PM In reply to

    RE: Recipe Requests: Calling All Gourmet Fudges and Homemade Candy

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    Holiday Peppermint Bark

    Makes:1 lb.

    1 package of white candy coating (usually comes in a 1 lb (.5 kg). block in the chocolate chip section)
    OR 12 oz. White Baking Chips by Nestles

    6 candy canes OR 24 hard peppermint candies




    Line a cookie sheet with wax paper.
    Crush candy canes or candy into very small pieces.

    Melt candy coating in a bowl in microwave on high for 1 minute.
    Stir and microwave another 30 seconds.

    Pour crushed candy canes into melted coating and stir quickly only until candy canes are coated.

    Pour the mixture onto the wax paper.
    Spread into a semi-thin layer and let cool.

    When the mixture is firm, break into pieces.

    Place in air tight containers or baggies.

    The candy hardens pretty quickly but if you want it SUPER FAST, put it in the fridge or freezer for a few minutes.


  • 07-29-2003 10:13 PM In reply to

    RE: Recipe Requests: Calling All Gourmet Fudges and Homemade Candy

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    Candied Pecans


    1 lb. pecans
    1 cup sugar
    1 tsp. cinnamon
    1 tsp. salt
    1 tbsp. water
    1 egg white

    In one bowl mix sugar and cinammon and salt. In second bowl, put water and egg white. Beat to a froth, not stiff. Pour pecans into egg white until coated. Then pour in sugar mixture and stir until sugar is all used up. Put on Pam-coated cookie sheet and bake at 300º for 45 minutes, stirring every few minutes.

  • 07-29-2003 10:26 PM In reply to

    RE: Recipe Requests: Calling All Gourmet Fudges and Homemade Candy

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    This is VERY addictive.

    Tepting Toffee Crisp
    3/4 C. Butter
    3/4 C. Brown Sugar
    1 tsp. Vanilla
    1 C. Chocolate Chips
    Graham or Saltine Crackers
    Slivered Almonds, optional
    On a greased cookie sheet pan place crackers in a single layer.
    In a saucepan mix together the butter,sugar, & vanilla. Bring to a boil. Boil for 4 minutes ONLY! Stirring constantly!
    Pour over crackers and place in a preheated 350* oven for 8-10 minutes.
    Sprinkle the chocolate chips and spread when melted. Sprinkle the almonds.
    Allow to cool and break into pieces. (If you can wait that long!)

    I always use the saltine crackers.
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