This is a month too late, but better late then never, right? This year was the year of candy. I bet I had at least 20 pounds of candy in my freezer at one point. I spent 2 days making candy with a friend and then with my family.
Conversions can be tricky when dealing with candy making. Here are a few tips:
- Peanut Butter: 8 oz = 1 cup
- Butter: 1 stick = 1/2 cup
- Chocolate: 1 pound = 4 cups
- Granulated sugar: 1/2 pound = 1 cup
- Powdered Sugar: 1/4 pound = 1 cup
Here are some of the recipes we used:
Tiger Bark by Lynn’s Kitchen Adventures
- 1 pound white chocolate, cut into pieces or use white chocolate chips
- 1/2 cup Peanut Butter
- 1/2 cup dark chocolate
- 4 teaspoons half-and-half cream (I don’t use this I just melt the choc. by itself)
- In a microwave-safe bowl, white chocolate and peanut butter on medium for 2-3 minutes or until melted; mix well.
- Pour onto a foil-lined baking sheet coated with cooking spray and spread into a thin layer.
- In another microwave-safe bowl, heat dark chocolate and cream on high for about 30 seconds or more or until chips are soft; stir until smooth.
- Pour and swirl over peanut butter layer. Freeze for 5 minutes or until set. Break into small pieces. Yield: about 1-1/2 pounds.
Chocolate-Caramel Pecan Clusters by Martha Stewart
- 1 cup pecan halves
- 12 soft caramel candy cubes
- 1.5 ounces of bittersweet chocolate, broken into 12 pieces (ideally 70% coca)
- Preheat oven to 350 degrees. Arrange pecans in a single layer on a rimmed baking sheet; toast in oven until fragrant, about 10 minutes. Remove from oven (leave oven on). If desired, set aside 36 pecans on baking sheet and then finely chop the remaining pecans for a decorative topping.
- When pecans are cool enough to handle, make 12 clusters by arranging 2 pecans vertically, side by side, below 1 pecan placed horizontally. Gently flatten each caramel; place 1 on top of each cluster. Bake clusters 5 minutes. Remove from oven (leave oven on).
- Place 1 piece of chocolate on top of each cluster. Return to oven; bake until chocolate begins to melt, 1 to 2 minutes. Remove from oven.With the back of a spoon, gently spread chocolate over caramel without completely covering it.
- Sprinkle clusters with reserved chopped pecans. Refrigerate until set, about 15 minutes. Bring to room temperature before serving.
Peanut Butter Balls by twotwenty-one.com
- 2 cup smooth peanut butter
- 3/4 cup butter (softened)
- 3.75 cup powdered sugar
- 3 cup crushed crisp rice cereal (use a food processor)
- 1 pound dark chocolate
- Line a baking sheet with foil, wax paper, or parchment paper. Mix peanut butter and butter together in a stand mixer. Add powdered sugar and crushed cereal. Once combied, roll mixture into balls.
- Melt chocolate. Drop balls into chocolate and remove with a toothpick. Place on prepared pan and let cool.
Homemade Mounds Bars by Lynn’s Kitchen Adventures
- Two 14-oz bags of coconut (unsweetened is ideal but hard to find)
- 1 can sweetened condensed milk
- 1/2 cup butter, softened
- 1 pound powdered sugar
- 1 pound dark chocolate
- 2 tsp butter,
- In a stand mixer, add coconut, milk, 1/2 cup butter, and powdered sugar. Mix well.
- Spread mixture onto a cookie sheet lined with wax or parchment paper. Refrigerate for 2 hour (or put in the garage if you live in WI).
- Melt 1/2 pound of chocolate and 1 tsp butter. If doing this in the microwave stir every 30 sec to prevent burning. Spread over chilled coconut mixture. Chill until chocolate is set.
- Flip bars over and peel off parchment paper. Melt remaining chocolate and butter and spread over the coconut later. Chill. Once firm, cut into squares. They may be easier to cut at room temp since frozen chocolate can be tough.
Chocolate Angel Food Candy by taste of home
- 1 tsp butter or cooking spray
- 1 cup sugar
- 1 cup dark corn syrup (I only had light and it worked fine)
- 1 tbsp white vinegar
- 1 tbsp baking soda
- 1 pound dark chocolate
- 1 tsp shortening
- Line 9″ baking an with foil and grease with butter or spray. Set aside.
- In a large saucepan, combined sugar, corn syrup, and vinegar. Cook and stir over medium heat until the thermometer reads 300F (hard crack stage).
- Remove from heat and stir in baking soda. Immediately pour into the pan. Do not spread candy. It will foam up very high and may spill over a bit.
- Cool . Use foil to life candy out f pan. Gently peel back foil and break candy into pieces. Make 2 piles – large candy pieces and remaining crumbs/small pieces.
- Prepare 2 cookie sheets with parchment or wax paper. Melt chocolate with 1 tsp butter. Dip large pieces in chocolate and then set onto the prepared pan. Let cool completely.
- Stir the remaining crumbs/small pieces into the remaining chocolate. Pour mixture onto the other cookie sheet. You can pour it as one large piece that you will cut up later or scoop it out into cluster-size pieces.
Peppermint Patties by Blue-eyed Bakers
*our patties didn’t turn out all that great. I am not sure what went wrong. I did use some granulated sugar, which made them gritty – bad idea. I also must have added too much corn syrup because the mixture was very sticky. I was wondering if I could add some oat flour to the picture when it was too sticky or to cut the sweetness. If I do this in the future, I’ll post an update.
- 2 1/2 cups confectioners sugar
- 1 1/2 tablespoons light corn syrup
- 2 tablespoons water
- 1 teaspoon peppermint extract
- 1 tablespoon butter
- 1/2 cup dark chocolate
- 1/4 cup peppermint candies, crushed
- Beat 2 1/4 cups of confectioners sugar together with corn syrup, water, peppermint extract and butter until just combined in a large stand mixer with paddle. The mixture will be very crumbly.
- Dust a work surface with remaining 1/4 cup of confectioners sugar. Empty contents of bowl onto work surface and knead until smooth (this will take a few minutes). Shape dough into a log, about 2 inches by 8 inches long. Wrap tightly in parchment paper and freeze until very firm, about 20 minutes.
- Remove dough and slice into rounds using a sharp knife. Place rounds onto a parchment lined cookie sheet and freeze again until firm, for at least 15 minutes.
- While dough is chilling, melt chocolate in a microwave safe bowl in 30 second intervals. Cool slightly. Chocolate should be warm but not so hot that you cannot put your finger into it.
- Cover another baking sheet with parchment paper. Remove patties from freezer one at a time and submerge into melted chocolate. You can use a toothpick or large spoon to help with this. Coat quickly and allow excess chocolate to drip off. Place on parchment paper lined pan and sprinkle with crushed candies. Repeat, covering all patties with chocolate and candy.
- Let patties stand until chocolate is set, about 1 hour. Store in fridge, between wax paper in an airtight container. Bring to room temperature before serving.
- 2 tbsp chopped peanuts
- 2 tbsp raisins
- 2 tbsp craisins
- 2 tbsp chopped walnuts
- 2 tbsp shredded coconut (preferably unsweetened)
- 1/2 pound white chocolate
- Line a cookie sheet with wax or parchment paper.
- Mix all of the ingredients except the chocolate together.
- Melt the chocolate in a microwave-safe bowl. Stir in the ingredient mixtures from step 2.
- Scoop out the mixture into clusters using a large metal spoon that has been sprayed with cooking spray (to prevent sticking). Let cool.