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

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
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.


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


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

1/2 cup butter or margarine
1 cup all purpose flour
1/2 cup brown sugar

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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