Candy Recipes

Yummy Candy Confections

I think every kitchen has a time they get together with their friends or daughters, for us it's Christmas or Thanksgiving. We all surround the table to make our yummy treats for our family gatherings as well as sharing with our neighbors and friends. There is nothing sweeter than seeing the look on your little neighbors face when you show up with a plate of treats. Especially the ladies who have given up the hustle and bustle of the Holiday rush! Traditionally speaking it seems to be a thing of the past when you mention to people baking or candy making, especially from scratch. I have spent many days in the kitchen with my children making gingerbread houses and shortbread cookies decorated with holly, frosting, gum drops and sparkling sugar and we look forward to that every year.

Martha Washington Candy

This recipe tastes like a coconut candy bar

1 box confectioners sugar

1 can coconut

2 cups chopped nuts

1/2 cup condensed milk

Mix all ingredients - roll into bite sized small balls and chill. (Helpful hint: You may want to dust your hands with powdered sugar to roll the balls so that they don't stick to your hands).

This recipe is easily doubled for a large batch. These also make an excellent gift for a neighbor or friend.

Microwaveable Peanut Brittle

1 cup sugar

1/2 cup white corn syrup

1 cup dry roasted salted peanuts

1 tsp butter

1 tsp vanilla extract

1 tsp baking soda

Careful! This recipe gets very hot in the microwave, use your mitts!

Prepare a cookie sheet by lightly greasing with butter, set aside.

In large 2 qt. microwaveable glass bowl, stir together sugar and corn syrup. Microwave on high for 4 minutes. Remove and stir in peanuts. Microwave on high 4 - 5 minutes more. Your mix will be a light golden brown. Remove and stir in butter and vanilla to syrup, blending well. Peanuts will be lightly browned and syrup is very hot. Add baking soda and stir gently until light and foamy. Immediately pour onto prepared cookie sheet. Let cool. Break into peices.

This recipe is a breeze to make and the brittle is delicious!

Mama's Buckeyes

2 cups creamy peanut butter

1 stick butter, softened

1 lb confectioners sugar

1 12 oz bag semi sweet chocolate chips

1/2 bar parafin

In large mixing bowl combine butter and peanut butter well, slowly stir in confectioners sugar. Mix well until completely blended. Roll into small bite sized balls. Place in refrigerator for a quick chill.

Melt in pot 12 oz semi sweet chocolate chips and 1/2 bar of parafin wax stir until all is smooth and melted. Remove balls from refrigerator and dip each one in chocolate, place on wax paper to dry. I find that a toothpick works excellent for dipping and only leaves a very small prick in candy. I usually top each candy with a butter cream frosting green leaf and a couple red candy drops to resemble holly. They are simply beautiful.

Rocky Road Candy

My son's favorite.

In a large microwaveable bowl melt together one 12 oz package semi sweet chocolate chips and one 12 oz package of butterscotch chips. Stir frequently until smooth and well dissolved, I usually microwave about 35 seconds at a time. Do not leave unattended as chocolate will burn easily.

Remove and stir in 1 cup creamy peanut butter.

Add to that one regular sized bag mini marshmallows and 1 jar dry roasted, salted peanuts. Stir until marshmallows and peanuts are well coated. Pour into a 9 x 13 inch baking pan, I usually lightly butter the bottom of my pan to prevent sticking. Cover and place in refrigerator. Cut into small squares. Store in refrigerator.

Holiday Shortbread Cookies

My daughter's favorite

3 sticks unsalted butter, room temperature

1 cup sugar

1 tsp vanilla

3 1/2 cups all purpose flour

1/4 tsp salt

1/2 tsp fresh lemon zest

Preheat oven 350 degrees

Beat butter and sugar until combined. Add vanilla and lemon zest.

In a separate bowl, mix together dry ingredients. Slowly add flour mixture to butter mixture. Do not over mix, just mix until dough is nice and moist. Make dough into two balls and place in refrigerator for at least 30 minutes.

Roll to 1/2 inch thickness on lightly floured surface. Cut with your favorite cookie cutter. Sprinkle with desired sugar. Our Holiday favorite is snowflakes lightly sprinkled with colored sugar.

Bake on ungreased cookie sheet until lightly browned. These cookies are delicious and beautiful! They are a must try recipe.

Grandma's Macaroons

3 egg whites

1 cup sugar

2 1/3 cup shredded coconut

1 tsp pure vanilla extract

Preheat oven 325 degrees.

Beat egg whites until stiff peaks form. Slowly mix in sugar. Place mixture in double boiler over boiling water for about 8 minutes, edges of pan will begin to be crusty. Stir frequently. Remove from heat and stir in coconut and vanilla. Drop by teaspoonfuls onto a cookie sheet covered with parchment paper and bake for about 15 minutes. Place on cooling rack. May be stored in refrigerator.

Holiday Divinity

Do not attempt to make this recipe on a cloudy or rainy day, it will not turn out.

5 cups sugar

1 cup light corn syrup

1 cup water

2 tsp vanilla

4 egg whites

3 cups chopped nuts (pecans)

Combine sugar, water and corn syrup. Using a candy thermometer, boil candy mixture to 265 degrees (hard ball stage).

In a separate bowl, beat egg whites until ptiff peaks form. Gradually beat in boiling syrup mixture. Whip until it begins to stiffen. Add vanilla and nuts. Drop immediately by the spoonful onto waxed paper and allow to cool. I also tint my divinity for the Holiday's by adding a drop of either green or red food coloring to make a pastel green or pink shade.

Old Fashioned Fudge

3 cups sugar

5 tbsp cocoa

6 tbsp light karo syrup

1 cup evaporated milk

Bring all these ingredients to a boil, stirring constantly and cook for 6 minutes. Remove from heat.

Add:

1 stick unsalted butter, softened

1 tsp pure vanilla extract

1 cup chopped pecans (optional)

Beat until thick and pour into lightly buttered pan. Cool completely and cut into small squares.

Store in air tight container.

a few drops of food coloring to make a pastel color as desired. Cream butter and add all other ingredients, mix until smooth and creamy. If needed you may add a little more confectioners sugar or cream to achieve the right consistancy. You want to be able to pat out without being too sticky. You may form small balls or pat out small discs depending on the occasion.

Place on a cookie sheet and chill for about 30 minutes before coating with chocolate.

1 package 6 oz semi sweet chocolate morsels.

1 tbsp melted parafin wax

Melt and dip each peppermint in melted chocolate. Place on waxed paper until set. They may be decorated with a tiny pastel butter cream icing flower or left plain.