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Belgourmet's World
Famous Candy Recipes
Candy Recipes - Recipes for Candies
Candy Recipes
Recipes for Candy
Candies Recipes
Recipes for Candies
York Peppermint Patties Candy Recipe
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon peppermint extract
green or red food coloring, optional
6 cups confectioners' sugar
Additional confectioners' sugar
1 - 16 oz. bag semi-sweet chocolate chips
In large mixer bowl, combine Eagle Brand, extract and food coloring
if desired. Add 6 cups sugar; beat on low speed until smooth and well
blended. Turn mixture onto surface sprinkled with confectioners sugar.
Knead lightly to form smooth ball. Shape into 1-inch balls. Place
2 inches apart on wax paper-lined baking sheets. Flatten each ball into
a 1 ½-inch patty.
Let dry 1 hour or longer; turn over and let dry at least 1 hour. Melt
the
chocolate chips in a microwave set on high for 2 minutes. Stir halfway
through the heating time. Melt thoroughly, but do not overheat. Melting
the
chocolate chips can also be done using a double boiler over low heat.
With fork, dip each patty into warm chocolate (draw fork lightly across
rim of pan to remove excess coating). Invert onto wax paper lined baking
sheets; let stand until firm. Store covered at room temperature or in
refrigerator.
Willy Wonka Bars Candy Recipe
1/2 cup margarine, softened
1 cup peanut butter
1/2 box powdered sugar
1 1/2 packages graham crackers
1 package chocolate chips
2 tablespoons margarine or 1/4 cup milk
Combine margarine, peanut butter, powdered sugar and graham crackers.
Press mixture in pan. Melt chips and 2 tablespoons of margarine or
milk. Spread over graham cracker crust. Refrigerate. Cut when cool.
White Chocolate Cake
30 servings
Cake:
1/4 lb White Chocolate melted
1 c Butter
1 c Sugar
4 Egg yolks
1 T Vanilla
2 1/2 c Cake flour
1 T Baking powder
1/4 teaspoon Salt
1 c Buttermilk
1 c Pecans; chopped
1 c Flaked coconut (optional)
4 Egg whites
1 c Sugar
White chocolate icing:
1/4 lb White Chocolate melted
2 1/2 T Flour
1 c Milk
1 c Butter
1 c Sugar
1 1/2 teaspoon Vanilla
Melt chocolate over hot, not boiling water. Cool slightly and add
vanilla.
Cream butter and sugar until light and fluffy. Add chocolate. Add egg
yolks, one at a time, mixing after each addition. Sift dry ingredients
together and add alternately with buttermilk. Stir in pecans and coconut
(optional). Mix only enough to blend. Whip egg whites and sugar to a soft
peak. Gently fold whipped egg whites into chocolate mixture.
Pour into a 9x13 pan or 2 8" round pans. Bake at 350~ for 40-45 minutes
or until done.
White Chocolate Icing:
In medium saucepan combine melted chocolate and flour (all-purpose).
Blend in milk, cook over medium heat, stirring constantly until thick.
Cool completely.
In large mixing bowl cream butter, sugar and vanilla. Beat until light
and fluffy. Gradually add completely cooled chocolate mixture.
Beat until well blend. Do not over-mix or it will become soupy.
Spread between layers, on top and on sides of cake. Sprinkle cake with
coconut or with anything else that you like.
Very Old Fudge
6 servings
2 c White sugar
1/2 c Corn syrup
1/2 c Milk or cream
1 ts Butter
1 ts Vanilla
Mix the first 4 ingredients, stirring occasionally. Boil until soft to
medium ball stage. Cook, add vanilla and beat with a wooden spoonuntil
stiff. Add nuts and cherries if desired. For chocolate fudge,add 2 tbls.
cocoa.
Twix Bars Candy Recipe
35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 - 12 oz. bags milk chocolate chips
Combine the caramels with the water in a small pan and melt over low heat.
Place the shortbread cookies side by side on an ungreased cookie sheet.
Spoon a small amount of caramel onto each cookie.
Refrigerate cookies until the caramel is firm.
In the meantime, in a double boiler over low heat, melt the chocolate
chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for another
minute.
Remove the cookies from the refrigerator. Rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or bowl
to knock off any excess chocoloate. Then place each one on a sheet
of waxed paper and let them cool at room temperature (65-70F).
This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the refrigerator
for 30 minutes.
Twinkies
twelve 12 x 14 inch pieces of aluminum foil
4 egg whites
16-ounce box golden pound cake mix
2/3 cup water
Nonstick spray
2 Tbsp butter
1/3 cup vegetable shortening
1 cup powdered sugar
1/4 cup granulated sugar
1/3 cup evaporated milk
1 tsp vanilla extract
2 drops lemon extract
Preheat oven to 325 degrees F. Fold each piece of foil in half twice.
Wrap the folded foil around the bottle to create a mold.
Leave the top open for pouring the batter in. Make twelve of thesemolds
and arrange on a cookie sheet. Spray the inside of each with nonstick
spray.
Beat the egg whites until stiff. Combine with cake mix and water,and
beat about 2 minutes until thoroughly blended. Pour batter intomolds,
filling each about 3/4 inch deep. Bake about 30 minutes, oruntil the cake
is golden brown and a toothpick comes out clean fromthe center.
For the filling, cream the butter and shortening. Slowly add the sugars
while beating. Add the evaporated milk, vanilla and lemonextracts. Mix
on medium speed until completely smooth and fluffy.
When the cakes are done and cooled, use a toothpick to make three small
holes in the bottom of each one. Move the toothpick around the inside
of each cake to make room for filling. Using the pastrybag, inject each
cake with filling through all three holes.
Makes 12
Truffles
12 ounces of semi sweet chocolate
1/4 cup unsalted butter
3/4 cup whipping cream, scalded
1 tablespoon Brandy or other fine liquor of your choice
Powdered sugar or cocoa to rub on your fingers
6 to 8 ounces of dark semi sweet chocolate
1 Tablespoon shortening
Melt chocolate and butter in a heavy sauce pan over low heat, or use
your favorite method (microwave works well). Slowly stir in 1/4 of the
cream, beating well. Add remaining cream, slowly beating well after each
addition. Add Brandy. Refrigerate until mixture is chilled. (At least
2 hours) Line a baking sheet with waxed paper.
Scoop the chocolate out and form into little balls. This is where rubbing
your fingers in cocoa or powdered sugar can help. Work quickly. Place
balls on baking sheet and freeze them for 1/2 hour.
Line a second sheet with waxed paper. Melt 6 ounces of dark semi sweet
chocolate with the shortening. Dip the frozen chocolate balls in the melted
chocolate and place on waxed paper to cool. Repeat until all are finished.
Toffee Butter Crunch
1 cup butter (2 sticks)
1 cup sugar
1 tablespoon light corn syrup
3/4 cup semisweet chocolate pieces
1/2 cup coarsely chopped toasted almonds or pecans
1/2 cup finely chopped toasted almonds or pecans
Melt butter in a large saucepan. Add sugar and corn syrup.
Cook over medium heat, stirring now and then, to hard-crack stage (300
F on your candy thermometer) - watch carefully after temperature reaches
280 F. Quickly stir in coarsely chopped nuts; spread in well-greased 13x9
inch pan. Cool thoroughly. Turn out on waxed paper; spread top with half
the melted chocolate; sprinkle with half the finely chopped nuts. Cover
with waxed paper; invert; spread again
with remaining chocolate. Sprinkle top with remaining nuts. If necessary,
chill to firm chocolate. Break into pieces.
Tinkle Pusses
Base:
1/2 cup butter or margarine
1 cup all purpose flour
1/2 cup brown sugar
Filling:
2 eggs
1/2 teaspoon baking powder
1 cup chopped walnuts
1 cup brown sugar
1 pinch of salt
1 cup coconut
Base: Mix together and put into a pan. Bake at 350 until brown (10 min)
Filling: Mix the ingredients well. Spread on top of the base. Bake until
brown, about 30 minutes.
Tiger Butter
1 cup milk
chocolate chips
Line jelly roll pan with foil. In microwave, melt 3 types of chips separately,
stirring until smooth. Pour melted peanut butter chips into prepared pan,
spreading level. Sprinkle on peanuts. Pour melted vanilla and chocolate
chips on top, drizzling each randomly. To marbleize, use knife to pull
through chocolate in wide curves.
Refrigerate until set. Break into squares.
Christmas Holly
30 marshmallows (large)
1/2 cup butter
green paste food coloring
1/2 teaspoon vanilla
4-1/2 cup corn flakes or Grannyola
cinnamon red hots
Microwave marshmallows, butter, and food coloring on 1/2 power 2 minutes,
or until melted. Add vanilla and mix thoroughly. Fold in corn flakes of
granola until they are covered with cooked mixture.
Form into holly shape on waxed paper. Add candy for berries while still
warm. Once candy cools, candy will not adhere. Tie on a red ribbon and
serve.
Christmas Haystacks
10 ounces vanilla milk or white chocolate chips
1 cup almonds, toasted
1/2 cup candied red cherries, quartered
1/2 cup candied green cherries, quartered
1/2 cup sweetened flaked coconut
Line a cookie sheet with wax paper. Stir vanilla chips in a double boiler
over low heat until smooth, or microwave on medium power for 2 1/2 minutes
or until soft, then stir until smooth.
Remove from heat and stir in almonds and cherries. Drop tablespoonsful
onto prepared cookie sheet. Sprinkle with coconut.
Refrigerate until hard. Store in an airtight container.
Christmas Fudge
1 cup sugar
1/2 cup butter
1/2 cup heavy cream
1/8 tsp salt
2 cups powdered sugar
1 tsp vanilla
1/2 cup red candied cherries, chopped
1/2 cup green candied cherries, chopped
Spray an 8x8" baking dish with cooking spray. In a large saucepan,
bring the sugar, butter, cream and salt to a boil over medium heat, stirring
frequently. Let boil for 5 minutes, stirring constantly.
Remove from heat and slowly add the powdered sugar and vanilla, stirring
until smooth and well combined. Stir in the cherries until evenly distributed.
Spoon into baking dish and chill for 1 hour or until firm. Cut into squares.
Store in an airtight container.
Christmas Bonbons
1/3 cup sugar
1/4 cup margarine; softened
1/4 cup plus 2 tablespoons frozen orange juice concentrate, thawed
and undiluted
1/4 cup honey
1 1/2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 egg
1/2 cup plus 2 tablespoons all purpose flour
3/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 cup dried cranberries
1/3 cup golden raisins
1/3 cup finely chopped dried apricots
3 tablespoons chopped almonds
Cream sugar and margarine, using an electric mixer set at medium speed,
until mixture is light and fluffy (about 5 minutes). Add juice concentrate,
honey, orange rind, vanilla, and egg; beat at medium speed until blended.
Combine flour, cinnamon, baking soda, cloves and allspice. With mixer
running at low speed, gradually add to orange mixture. Stir in cranberries,
raisins, apricots, and almonds. Spoon batter evenly into 33 paper lined
miniature muffin pans. Bake at 350°F for 20 minutes or until lightly
browned. Cool in pans 3 minutes; remove from pans and cool on wire rack.
Christmas Bark Candy
Prep Time: approx. 5 Minutes.
Cook Time: approx. 3 Minutes.
Ready in: approx. 15 Minutes.
Makes 1 pound (16 servings).
1 (10 ounce) package vanilla
baking chips
2 teaspoons vegetable oil
1 1/2 cups mini candy-coated
chocolate pieces
Line a baking pan with wax paper or foil.
In a microwave safe bowl combine vanilla chips and vegetable oil; microwave
on high until chips are melted. Stir until smooth; let cool for 2 minutes.
Stir in candy-coated chocolate pieces. Spread mixture onto prepared pan;
chill for 10 minutes and break into pieces
Candy Recipes
Recipes for Candy
Candies Recipes
Recipes for Candies
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