More Candy Recipes

Just in time for the holidays, we searched our recipe archives to find the sweetest treats for you to woo your family and friends.

Truffles

Truffles

iStockphoto.com/Alice Scully

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Sweetness reigned in the November/December GRIT, as author Connie L. Moore penned “Seven Heavenly Candy Recipes” and wowed us with recipes for Divinity, Toasted Pecan Cream Fudge, French Fudge, Chocolate-Walnut Fudge, Pineapple Fudge, Chocolate-Filled Dried Fruits and Heavenly Hash.

After a search of GRIT’s recipe archives, as well as the archives of our sister publication CAPPER'S, we selected the following recipes as perfect choices for this year’s holiday treats. Make this season a sweet one.

CHOCOLATE TRUFFLES

3 cups (18 ounces) semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tablespoon vanilla extract
Coatings: finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa

In large saucepan, melt chocolate chips and sweetened condensed milk over medium heat. Remove from heat; stir in vanilla. Pour into medium-size bowl. Cover and chill for 2 to 3 hours, or until firm.

Shape chilled mixture into 1-inch balls. Roll in desired coating. Store tightly covered in refrigerator.

QUICK CHOCOLATE BRITTLE

1/2 cup peanuts
3/4 cup firmly packed brown sugar
1/2 cup butter
6 ounces semisweet chocolate chips

Lightly grease 9-inch square pan. Sprinkle peanuts into pan and set aside.

In medium saucepan, combine brown sugar and butter. Cook over low heat, stirring constantly, until mixture reaches soft crack stage (about 270°F).

Immediately pour mixture over peanuts, spreading to sides of pan. Sprinkle chocolate chips over top. Cover with aluminum foil and let stand 2 minutes. Remove foil and spread melted chocolate evenly over top. Chill until firm; remove candy from pan and break into pieces.

MILLION DOLLAR FUDGE

1/2 cup butter
4 1/2 cups sugar
1 can (12 ounces) evaporated milk
3 packages (12 ounces each) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
3 cups chopped nuts
1 teaspoon salt
1 teaspoon vanilla

Grease 9- by 13-inch pan; set aside.

In heavy, 4-quart saucepan, bring butter, sugar and milk to rolling boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat.

Gradually stir in chocolate chips until melted. Add remaining ingredients; beat until well-blended.

Pour into prepared pan. Cool. Cut into squares.

Yields about 6 pounds.

SPONGE CANDY

1 cup sugar
1 cup dark corn syrup
1 tablespoon distilled white vinegar
1 tablespoon baking soda, sifted

Line 9-inch square cake pan with foil, extending foil over sides. Generously butter foil; set pan aside.

In large, heavy, deep saucepan, combine sugar, syrup and vinegar. Stir over medium heat until sugar dissolves. Continue cooking about 18 minutes without stirring until candy thermometer registers 300°F (or until a small amount of mixture dropped into very cold water separates into threads that are hard and brittle), swirling pan occasionally. Remove from heat. Immediately add baking soda and stir until well-combined (mixture will foam vigorously). Immediately pour into prepared pan. Cool completely.

Using foil as an aid, lift candy from pan; fold down foil sides. Cut or break candy into large pieces. Any small pieces or shreds can be saved as a topping for ice cream.

Store in airtight container at room temperature; exposure to moisture and air will soften the candy. The candy can be made a week ahead of when needed.

Yields 6 cups.

MICROWAVE PEANUT BRITTLE

1 cup sugar
1/2 cup light corn syrup
1 1/2 cups dry roasted peanuts
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda

In large microwaveable bowl, combine sugar and corn syrup; heat on high for 5 minutes, stirring after 3 minutes. Stir in peanuts. Microwave additional 3 to 5 minutes, or until golden brown.

Add butter and vanilla; stir until butter is completely melted. Microwave for 1 minute. Stir in baking soda. (Mixture will foam.) Mix well.

Spread mixture on baking sheet. Cool completely; break into pieces. Yields 1 pound, or 11 servings of 1/3 cup each.

NOTE: You can substitute 1 1/2 cups sesame nut mix or any other nuts for peanuts.

CORNFLAKE CANDY

1 pound semisweet chocolate
5 cups cornflake cereal
1 cup chopped walnuts
1 cup chopped pecans

In top of double boiler, melt chocolate over hot water.

In large bowl, mix flakes and nuts. Pour melted chocolate over cereal mixture and stir until well-coated. Drop by teaspoonful onto wax paper. Mixture can also be put into candy cups.

PEANUT BRITTLE

1/2 cup sugar
1 cup light corn syrup
1 pound raw peanuts
3 tablespoons butter
1 teaspoon (rounded) baking soda

In large saucepan, combine sugar and corn syrup; place over high heat. Stir until melted. Add peanuts and cook, stirring constantly, until syrup turns amber in color. Add butter and stir until blended.

Remove from heat. Add baking soda and stir quickly. Pour into large, buttered pan (an oven broiler works great).

Do not touch candy with spoon after pouring. Cool and break into pieces. This will be a light brittle when cool. Yields 1 pound.

MICROWAVE TOFFEE

3/4 cup finely chopped pecans, divided
1/2 cup butter
1 cup sugar
1 teaspoon salt, or less
1/4 cup water
3/4 cup semisweet chocolate morsels

Sprinkle 1/2 cup pecans in 9-inch circle on greased cookie sheet; set aside. Coat top 2 inches of 2 1/2 quart glass bowl with butter. Place remaining margarine in bowl and add sugar, salt and water. Do not stir.

Microwave on high for 11 minutes, or until mixture just begins to turn light brown. (Microwaves are different, check frequently so mixture doesn’t burn.) Pour over pecans on cookie sheet. Sprinkle with morsels and let stand 1 minute. Spread morsels over sugar mixture and sprinkle with remaining pecans. Chill until firm. Break into bite-size pieces. Yields 1 pound.

SOFT POPCORN BALLS

1 small package gelatin, any flavor
1 cup corn syrup
1/2 cup sugar
Dash salt
6 quarts popped popcorn

In saucepan, combine gelatin, syrup, sugar and salt. Boil until well-dissolved. Pour over popcorn, stirring well.

Butter hands and quickly form popcorn balls. The number of servings determines the size. Cover with plastic wrap.

NOTE: Use orange gelatin for Halloween and cherry gelatin for Christmas.

 

From the Capper’s archives come these delicious treats.

1926 DATE ROLL CANDY

3 cups sugar
1 cup milk
1/4 cup butter
2 cups chopped dates
1 cup chopped nuts
1 teaspoon vanilla

Cook sugar, milk and butter to soft ball stage, testing in water. Add dates, stirring often and cook until hard ball stage. Add nuts and vanilla; beat until very stiff. Have a heavy cloth wet, with all water wrung out. (You can use a heavy flour sack tea towel folded to about 15 inches square.) Place this on cutting board. Pour candy on cloth. Do not spread candy, but pull cloth over and make a roll. When cold, remove cloth and slice candy.

BLACK WALNUT CREAM CANDY

3 cups sugar
1 cup white syrup
1 cup sweet cream
1 cup chopped walnuts
1 teaspoon vanilla

Boil sugar, syrup and cream to soft ball stage. Remove from heat; beat long and hard until white and thick. Stir in walnuts and vanilla. Pour into deep, buttered tin and let set until cold.

BURNT SUGAR CANDY

3 cups granulated sugar, divided
1 cup milk
1 cup nuts

Cook 1 cup sugar to light brown syrup. Have remaining sugar and milk boiling. Add syrup to boiling mixture, stirring hard. When syrup is added, cook to soft ball stage. Take from heat and add nuts. Beat until it can be dropped from spoon.

CASHEW BUTTER CRUNCH

1 cup sugar
1 cup butter
1 tablespoon light corn syrup
1 1/2 cups salted cashew pieces or favorite salted nuts

Combine sugar, butter and corn syrup. Cool over low heat, stirring occasionally, until candy thermometer reaches 290°F., or small amount of mixture dropped into ice water forms brittle strands, about 25-30 minutes. Remove from heat. Stir in cashews and spread to 1/4-inch thickness on waxed paper-lined 15-by-10-by-1-inch jelly roll pan. Cool completely. Break into pieces. Yields about 1 1/4 pounds.

CHOCOLATE CASHEW CLUSTERS

2 cups (12 ounces) semisweet chocolate chips
1/4 cup (1/2 stick) butter, cut into pieces
1 1/2 cups lightly salted cashews
1/4 cup vanilla baking chips, melted (optional)

Combine chocolate chips and butter in microwave-safe bowl; microwave on medium for 2 minutes, then stir. Microwave for 30 to 60 seconds longer, stirring every 30 seconds, until melted and smooth. Quickly stir in cashews.

Using 2 spoons, drop mixture into 36 mounds on wax paper-lined baking sheets. Drizzle with melted vanilla chips, if desired. Refrigerate, uncovered, until firm, about 40 minutes. Transfer to container with tight-fitting lid. Store in refrigerator.

NOTE: This recipe was tested in a 650-watt microwave oven. If your microwave has a lower wattage, cooking times may need to be increased; if higher wattage, cooking times may need to be decreased.

COCONUT KISSES

1/2 teaspoon vanilla
1 can (1 1/2 cups) sweetened condensed milk
1 pound shredded coconut
Unsweetened chocolate, melted.

Add vanilla to milk and stir in coconut until uniformly moistened. Drop from teaspoon onto buttered pans and bake at 350°F. until slightly brown. They should be removed from oven while still a little soft in order to be moist enough when cooled. Top each piece with melted unsweetened chocolate, which will serve as the chocolate kiss. Yields 80 to 90 kisses.

OATMEAL CANDY

2 cups granulated sugar
1/2 cup milk
1 stick butter
3/4 cup peanut butter
3 cups quick oatmeal

Combine sugar, milk and butter; bring to boil and cook 2 minutes. Add peanut butter and oatmeal. Mix well. Drop by teaspoonfuls on waxed paper or pour into shallow, greased pan and cut into squares.

PECAN PRALINES

3 cups sugar, divided
3/4 cup milk
2 tablespoons butter
1 cup chopped pecans
1 teaspoon vanilla

Mix 2 cups sugar with milk; let boil gently. Meanwhile caramelize remaining 1 cup sugar in heavy kettle, stirring to prevent burning. When all lumps have dissolved, stir it slowly into the first mixture, stirring constantly. Cook to soft ball stage. Remove from heat; add butter and cool until lukewarm. Add pecans and vanilla; beat until creamy. Drop carefully by spoonfuls onto smooth buttered platter or inverted cake pan.

HONEY CARAMELS

1 can sweetened condensed milk
1/4 pound (1/2 cup) butter
1 cup honey
1 cup sugar
1 cup corn syrup
1 cup chopped walnuts

Boil condensed milk in unopened can for 2 hours. Be careful to keep can covered with water. Open and blend contents with butter, honey, sugar and corn syrup. Boil slowly, stirring constantly, until mixture forms firm ball in cold water, 250°F. Remove from heat; add nuts. Pour into buttered pan. Chill and cut. Wrap each caramel in heavy wax paper.

VELVEETA FUDGE

1 pound butter
1 pound Velveeta cheese spread or generic brand
4 pounds confectioner’s sugar
1 cup cocoa
1 teaspoon vanilla
1 cup chopped nuts, optional

Melt butter and cheese spread over medium heat, stirring constantly, until smooth. Blend in confectioner’s sugar and cocoa. Add vanilla and nuts; mix well. Spread into buttered pan. (A 9-by-13-by-2-inch pan works well for a thick fudge, or a jelly roll pan may be used for thinner fudge.) Cut into pieces when cool.

SALT WATER TAFFY

1 cup sugar
1/2 tablespoon cornstarch
1/2 cup corn syrup
1/2 cup honey
1/2 cup water
1 tablespoon butter
1 teaspoon salt
1 teaspoon vanilla

Mix sugar and cornstarch; add corn syrup, honey, water, butter and salt. Stir until sugar is dissolved and mixture simmers. Boil until hard ball is formed in cold water, 256°F. Remove from heat and add vanilla. Pour into buttered pan. When cool, pull until white. Vegetable coloring may be added, dividing mixture into as many parts as tints are desired.

WALNUT TOFFEE

1 cup butter
1 cup sugar
1 tablespoon white corn syrup
3 tablespoons water
1 1/2 cups chopped English walnuts, divided
1 package (6 ounces) semisweet chocolate morsels

Melt butter; stir in sugar gradually. Add syrup and water; cook over moderate heat, stirring occasionally, until candy thermometer reaches 290°F., or until mixture tests brittle in cold water. Add 1 cup walnuts and cook for 3 minutes more, stirring constantly. Pour into buttered, 9-inch-square pan. Cool.

When cold, remove from pan. Melt morsels in double boiler over hot water. Spread thin chocolate layer on one side of toffee; sprinkle with half the remaining walnuts. Allow to set for a minute or so. Turn over on waxed paper and repeat spreading and sprinkling process. When chocolate is firm, break into bite-size pieces.