Candy recipes? – Yahoo! Answers

This year for the holidays Im making candy and need some good fudge or chocolate candy recipes

Peanut butter balls…just like Reeses…um,um, good
Peanut butter
powered sugar
butter/margarine
choc chips
parafin wax
Mix together: pb,ps,mar…melt choc…roll into balls, mix choc chips and parafin,,dip balls in choc….
if you want recipe. let me know..I'll send it.

cooks.com offers REALLY good recipes for anything you want!!!!

Candy Bar Brownies:

* Prep Time 15 min.
* Cook Time 30 min.
* Serves 36

1. 3/4 cup butter or margarine, melted
2. 2 cups sugar
3. 4 eggs
4. 2 teaspoons vanilla extract
5. 1 1/2 cups all-purpose flour
6. 1/3 cup baking cocoa
7. 1/2 teaspoon baking powder
8. 1/4 teaspoon salt
9. 4 Snickers(R) bars (2.07 ounces each), cut into 1/4-inch pieces
10. 3 plain milk chocolate candy bars (1.55 ounces each), coarsely chopped

Serving size: 36 servings

2. Cooking Directions

1. in a bowl, combine butter, sugar, eggs and vanilla. Combine flour, cocoa, baking powder and salt; set aside 1/4 cup. Add remaining dry ingredients to the egg mixture; mix well. Toss Snickers pieces with reserved flour mixture; stir into batter.

2. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. Chill before cutting.

Yield: 36 servings (Serving size: 36 servings)

Here's a fudge recipe that never fails.
1 can sweetened condensed milk
1/4 cup (1/2 stick) butter or margarine (butter makes it smoother and richer)
3 cups semi-sweet chocolate chips

Put all ingredients into a microwave-safe bowl. Nuke in microwave on "high" for 3 to 5 minutes, stopping every minute or so to stir, until the chocolate and butter are completely melted.
Remove, stir until smooth, and pour into a greased 9 by 9 pan (use either butter or margarine to prevent aftertaste). then place in the fridge and let set for 4 hours.
Variants: Nut fudge – Fold in 1 cup nuts after removing fudge from microwave; Peanut butter fudge – Use 1 cup peanut butter chips and 2 cups chocolate chips; Rocky Road fudge – Fold in 1 cup mini-marshmallows instead of nuts.
Warning: this fudge is very rich!

Chocolate Fudge

Yield: 64 servings

1 c Granulated sugar
2 oz Unsweetened chocolate
-squares
6 tb Skim milk; room temp
2 tb Margarine
1/2 ts Vanilla

Place sugar, chocolate and milk in a heavy-based saucepan
and heat, stirring until melted and smooth. Bring to a boil
and boil, without stirring, until mixture reaches 234 to
240 on a candy thermometer. Remove from the heat and let
cool for 5 minutes. Gradually stir in the margarine, in
small pieces, until melted and mixture is smooth. Let cool
for 30 minutes.
Add the vanilla and beat well. Pour into a prepared 8"
square pan. Let harden slightly before marking into 1"
squares. Leave in the pan until completely set.

Chocolate Coconut Balls

3 Unsweetened baking chocolate
; (1 oz. each)
1/4 c Butter
1/2 c Sweetened condensed milk
= (not evaporated milk)
3/4 c Granulated sugar
1/4 c Water
1 tb Light corn syrup
1 ts Vanilla extract
2 c Mounds sweetened coconut
-flakes
1 c Chopped nuts
Powdered sugar

Recipe by: hersheys.com
1. in large heavy saucepan over very low heat, melt
chocolate and butter. Add sweetened condensed milk; stir to
blend. Remove from heat.
2. in small saucepan, stir together granulated sugar,
water and corn syrup. Cook over medium heat, stirring
constantly, until sugar is dissolved. Cook, without
stirring, until mixture reaches 250 F on candy thermometer
or until syrup, when dropped into very cold water, forms a
firm ball which does not flatten when removed from water.
(Bulb of candy thermometer should not rest on bottom of
saucepan.) 3. Remove from heat; stir into chocolate
mixture. Add vanilla, coconut and nuts; stir until well
blended.
4. Refrigerate about 30 minutes or until firm enough to
handle. Shape into 1-inch balls; roll in powdered sugar.
Store tightly covered in cool, dry place. about 5 dozen
candies.
Note: For best results, do not double this recipe.Jm
Hershey's is a registered trademark of Hershey Foods
Corporation.

Chocolate Creme de Mints

Yield: 12 servings

2 c Milk Chocolate Chips;Nestles 2 1/2 tb Mint Flavored Liqueur
1/4 c Sour Cream

Melt over hot (not boiling) water, milk chocolate chips; stir until
smooth. Remove from heat. Blend in sour cream. Stir in mint flavored
liqueur. Transfer to a small bowl. Chill until thickened, about 30
minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies
onto foil-lined cookie sheets. Chill until ready to serve.

Buckeyes

1 1/2 cups peanut butter
6 cups confectioners' sugar
1 cup butter, softened
1/2 teaspoon vanilla extract
4 cups semisweet chocolate chips

Blend peanut butter, sugar, butter, and vanilla. (Dough will look dry).
Roll into 1 inch balls and place on a wax paper lined cookie sheet.
Poke a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until hard (1/2 hour).
Melt chocolate chips in the top of a double boiler (use very low heat, not much hotter than tap water or the chocolate will get grainy. this will take awhile).
Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes.
Put back on the wax paper lined cookie sheet and refrigerate 2 hours

peanutbutter fudge(melts in your mouth!!!) 2 sticks of butter melt in microwave 2 min. add 1 cup of peanut butter microwave 2min..add approx 16oz. or 1 bag of pwder sugar 1 tsp vanilla mix really good, press into a lightly greased pan in a few hours,yummy in your tummy!!!or you can go to foodnetwork.com they have tons of recipes ranging from easy to really difficult

Black & White Peanut Clusters
Serving Size : 24

1 cup (6 ounces) semi-sweet chocolate morsels or white chocolate
1/2 cup creamy peanut butter
1 teaspoon shortening
1 cup roasted peanuts

Place chocolate morsels or white chocolate in a 1 1/2-quart microwave-proof bowl. Microwave on high 2 to 3 minutes or until melted. Add peanut butter and shortening. Microwave on high 1 to 2 minutes or until mixture is smooth and creamy. Blend well. Stir in peanuts. Drop by teaspoonsful onto cookie sheet lined with waxed paper. Chill until set. Store in refrigerator. Makes 2 dozen clusters.
———-

Five-Minute Fudge Wreath
Serving Size : 32 (2 pounds)

1 (12-ounce) bag semisweet chocolate morsels
9 ounces (3/4 of a 12-ounce bag) butterscotch morsels
1 (14-ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 (8-ounce) can walnut halves
1/2 cup (a couple of handfuls) currants
8-inch cake pan, lightly greased with softened butter
Candied cherries, red and green, for garnish, optional

Place a heavy pot on the stove and preheat it over low heat. Add chips and milk and stir until chips are melted and milk combined. Save the empty condensed milk can. Stir in vanilla and remove fudge from heat. Add nuts and currants and stir in immediately.

Cover empty condensed milk can with plastic food wrap and center it in the greased cake pan. Spoon fudge into pan around can, making sure to recenter can if it drifts. The fudge will set up almost immediately. Garnish can only be added in the first minute or 2 the fudge is in the pan, so work quickly.

Decorate your wreath with "holly" made from cut candied red and green cherries. A wreath left plain can be garnished with a pretty fabric bow when serving. Chill covered in the refrigerator and slice fudge very thin when ready to serve, a little goes a long way.

One of my easy favorites is a good buttercrunch toffee recipe from David Lebovitz, who is a pastry chef w/ a number of excellent chocolate and baking cookbooks. His recipe is below:

Chocolate-Almond Buttercrunch Toffee

2 cups (8 ounces) toasted almonds or hazelnuts, chopped between 'fine' and 'coarse'
2 tablespoons water
1/2 cup (1 stick) salted or unsalted butter, cut into pieces
a nice, big pinch of salt
1 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon baking soda
1 teaspoon vanilla extract
5 ounces bittersweet or semisweet chocolate, chopped, or 1 cup chocolate chips

optional: Ground cocoa nibs and fleur de sel

1. Lightly oil a baking sheet with an unflavored vegetable oil.
2. Sprinkle half the nuts into a rectangle about 8' x 10" on the baking sheet.
3. in a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads 300 F degrees. have the vanilla and baking soda handy.
4. Immediately remove from heat and stir in the baking soda and vanilla.
5. Quickly pour the mixture over the nuts on the baking sheet. try to pour the mixture so it forms a relatively even layer. (If necessary, gently but quickly spread with a spatula, but don't overwork it.)
5. Strew the chocolate pieces over the top and let stand 2 minutes, then spread in an even layer.

If using, sprinkle with a small handful of cocoa nibs and a flurry of fleur des sel.
Sprinkle the remaining nuts over the chocolate and gently press them in with your hands.

Cool completely and break into pieces to serve. Store in an airtight container, for up to ten days.

Peppermint Brittle
2 pounds white chocolate
30 small peppermint candy canes

Line a large jellyroll pan with heavy-duty foil. Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth. Place candy canes in a plastic bag, or between two pieces of waxed paper. using a mallet or rolling pin, break the candy canes into chunks . Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. break into pieces by slamming pan on counter.

LUNCHROOM PEANUT BUTTER CHOCOLATE BARS
1 pkg graham crackers (crush)
2 sticks margarine
1 cup peanut butter
2 1/3 cups powder sugar
2 cups chocolate chips

Combine graham cracker crumbs, butter, peanut butter & sugar. Work together untill smooth. Press this mixture into 9 x 13 buttered pan. melt Choc. chips over low heat. Spread over the rest. Refridgerate till firm.

DOUBLE DECKER FUDGE
4 1/2 C. Sugar
2 cans (6 oz) Evaporated Milk
1 Pkg. (6 oz) Semi-sweet chocolate chips
1 jar Marshmallow Cream
1 Pkg. (6 oz. or 1 cup) Butterscotch pieces
Dash of Salt
1/2 c. Butter

In 3 quart saucepan, combine sugar, marshmallow cream, evaporated milk, butter or margarine, and salt. Cook and stir over medium heat until mixture boils. Boil gently, stirring frequently for 5 minutes. Divide mixture in half. to one half (about 3 cups) add chocolate pieces, stir until melted and blended. Pour into buttered 13 x 9 x 2 inch pan. to remaining half of marshmallow mixture, add the butterscotch pieces, beating until smooth. If necessary (and it usually is) beat butterscotch mixture with rotary beater until pieces are melted and mixture is smooth. Pour over chocolate layer. Cool, and cut in pieces.

Chocolate Chunk Caramel Pie
OREO Chocolate Sandwich Cookies, finely crushed (about 2 cups)
1/4 cup (1/2 stick) margarine, melted
20 KRAFT Caramels
1/4 cup half-and-half
1-1/2 cups PLANTERS Pecan Pieces, toasted
3 squares BAKER'S Semi-Sweet Baking Chocolate, divided

PREHEAT oven to 350°F. Mix cookie crumbs and margarine in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Bake 10 min.; cool.PLACE caramels and half-and-half in medium microwaveable bowl. Microwave on HIGH 3 min. or until caramels are completely melted, stirring after 1-1/2 min. Stir in pecans; spread into crust. Refrigerate 10 min. or until set. Chop 2 of the chocolate squares; sprinkle over caramel layer in crust. MELT remaining chocolate square in separate microwaveable bowl. Microwave on HIGH 30 sec.; stir until chocolate is completely melted. Drizzle over pie. Refrigerate 1 hour or until chocolate is firm. Store leftover pie in refrigerator.

Easiest Fudge in the World
12 oz. pkg. semisweet chocolate chips
14 oz. can sweetened condensed milk

Place chips and milk in microwave safe bowl. Microwave on medium
power for 2-3 minutes, stirring after 2 minutes. Microwave,
stirring at 1 minutes intervals, until chips are melted and
mixture is smooth and thick. Pour into greased 8" square pan and
cool. Or melt the chips and milk in a heavy saucepan over low heat.

CRISPY CHOCOLATE LOG
1 Pkg (10 oz) large marshmallows
1/4 c butter or margarine
1/4 c peanut butter
5-1/2 c crisp rice cereal
1-1/3 c semisweet chocolate chips
3/4 c butterscotch chips

Line a 15-in x 10-in pan with waxed paper; grease the paper and
set aside. in a large microwave-safe bowl, combine the
marshmallows, butter and peanut butter. Cover microwave on high
for 2 min; stir until well blended. Stir in cereal until well
coated. Spread into prepared pan. in a microwave-safe bowl,
combine chocolate & butterscotch chips. Microwave, uncovered, on
high for 2 min. Stir; spread over cereal mixture to whiin 1 inch
of edges. Roll up jelly-roll style, starting with a short side,
peeling waxed paper away while rolling. Place seam side down on
a serving plate. Refrigerate for 1 hour or until set. Cut into
1-inch slices.

Here are my recipes that I use:

Deme's Almond Rocha

1 1/2 cups brown sugar
1/2 pound butter
1 package (6 oz.) chocolate chips
walnut pieces
Grease bottom of 9-inch square pan and generously cover bottom of pan with walnut pieces.

In heavy pot or pan, mix 1 1/2 cups of brown sugar and 1/2 pound butter; heat until mixture comes to a boil, continue cooking and stirring for 7 minutes after mixture begins to boil.

Pour hot mixture over nuts, sprinkle 6 ounce package chocolate chips over syrup. Cover pan with aluminum foil until chocolate chips are melted.

Spread mixture evenly with spatula. Let cool until chocolate is hard; turn pan upside down (candy comes out easily) and break into pieces.

—————AND, THIS IS A GREAT IDEA, FOR HAVING A VARIETY…BE SURE & "CLICK" ON THE SECOND SITE FOR A PHOTO.

Easy (but Elegant) Chocolates
These are so easy to make that the kids can help me prepare them. it is just as easy to make a wide variety of these fancy morsels which allows you to set forth an impressive candy tray. also makes an excellent gift. I prefer to work in small batches but the recipe can certainly be doubled or tripled.

Time to Make: 10 minutes preparation

Ingredients:
1 cup chocolate or white chocolate coating wafers (approximately)

Filling Ingredients: choose any combination of the following to equal approximately 1/4 cup:

Coconut, regular or toasted
Chopped pecans
Chopped walnuts
Chopped peanuts
Chopped almonds
Chopped hazelnuts
Chopped cashews
Chopped macadamia nuts
Toffee bits
Finely crushed pretzels
Rice Krispies
Chopped dried fruit
Crushed mint candies
Crushed chocolate sandwich cookies

Steps:
1. Place the chocolate wafers in a microwave safe dish.
2. Heat for 1 minute and stir.
3. If needed, heat in 15 second intervals, stirring after each, until melted and smooth.
4. Stir in one or two of the filling ingredients listed.
5. The amount and combinations depends on personal taste but don’t add so much that the mixture doesn’t hold together.
6. Spoon mixture into mini candy papers.
7. Garnish with more the the Filling Ingredient(s) used or drizzle, in a contrasting chocolate, in a zig-zag pattern on top.
8. TIPS: do not allow moisture to come in contact with the chocolate while it is melting or it will “bind” and become an unusable mess.
9. Make sure your bowl and spoons are completely dry.

———-AND…

Pistachio Swirl Fudge

Ingredients:
1 pk (3-oz.) cream cheese
1 can (14-oz.) sweetened condensed milk, divided
1/2 ts Vanilla
3 pk (6-oz. each) semisweet chocolate pieces
1 tb Sweet butter or margarine
1/2 c Coarsely chopped pistachio nuts

Method:
Place cream cheese in small glass bowl of electric mixer or in a 1-quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the sweetened condensed milk and the vanilla. Beat on low speed just until mixture is smooth; set aside.

Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2 1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and is glossy, stirring twice. Stir in pistachio nuts.

Spread chocolate mixture evenly into prepared pan. Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate. Let stand until firm or place in refrigerator. Cut into 25 even squares by making 4 lengthwise and 4 crosswise cuts equidistant from each other, then cut each square diagonally in half. Store in airtight container with waxed paper between layers. keeps best if refrigerated. Makes 50.

————-AND, LASTLY…

CHOCOLATE PECAN PRALINES – PRUDHOMME

Serving Size : 24
Categories : Cajun

amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 Sticks unsalted butter
1 c Sugar
1 c Packed, light brown sugar
1 c Milk
1/2 c Heavy cream
1 c Coarsely chopped pecans
2 c Whole pecan halves
2 T Vanilla extract
1 1/2 c Semisweet chocolate chips

NOTE: Chocolate chips should be chilled.
Assemble all the ingredients and utensils before
starting to cook. (Measure out the chocolate chips and
keep them refregerated until just before needed.) You
will need a large, heavy-bottomed aluminum pot or
skillet with deep sides, a long-handled metal whisk or
spoon, 2 large spoons (or an ice cream scoop with a
manual release) and a very lightly greased cookie
sheet. Melt the butter in the pot over high heat;
add the sugars, milk, cream and chopped pecans. cook
5 minutes, whisking constantly. reduce heat to
medium, and continue cooking and whisking 10 minutes.
Add the pecan halves and continue whisking and
cooking until done, about 8 to 10 minutes. (If the
mixture smokes excessively toward end of cooking time,
lower thge heat.) Stir in vanilla. then immediately
drop about 1/4 cup of chocolate chips into about
one-sixth of the batter. Stir quickly and just enough
to cover some of the chips with batter but not nenough
to allow the chips to melt. Quickly drop the
chocolate mixture onto the cookie sheet by heaping
spoonfuls, using the second spoon to push the batter
off the first (or use ice cream scoop); each praline
should be about 2 inches in diameter and 1/2 inch
thick. repeat with remaining mixture, stirring
briefly before adding more chocolate chips. The
cooled pralines should be light brown, opaque,
somewhat chunky and crumbly. LAGNIAPPE: to clean the
pot and utensils, boil water in the pot with the
utensils in it. this will melt the batter off. From
Paul Prudhomme's Louisiana Kitchen.

OKIE DOKIE! FUDGE AND CHOCOLATE CANDY RECIPES!

Baby and Ruth bar:

Ingredients:

1 1/3 cups margarine
2 cups brown sugar
1/3 cup white corn syrup
8 cups uncooked quick oats (for example: Quaker Quick Oats)
2 teaspoons vanilla
1/2 cup peanut butter

Directions:

Melt margarine in microwave or in a sauce pan on low heat. Add brown sugar, syrup, peanut butter, oatmeal and vanilla.

Mix together thoroughly; be sure that the oatmeal is well covered with the margarine mixture.

Press mixture in an un-greased 9×13 inch cake pan. Bake at 350° for about 15 minutes.

Topping:

1 pkg. (6 ounce) chocolate chips
3 ounces (1/2 pkg.) butterscotch chips
2/3 cup peanut butter
1 cup chopped peanuts

Directions for Topping:

Melt above ingredients together in a sauce pan over low heat; spread over top of warm baked oatmeal. allow to cool and cut into bars or squares.

Goo Goo clusters:

Ingredients:

1 large bag miniature marshmallows
1 bag (12 ounces) chocolate chips
2 cups dry roasted peanuts
1 can Eagle Brand condensed milk (or equivalent)
2 tablespoons butter

Directions:

On low heat, melt chocolate chips in pan with condensed milk. While chocolate and milk is heating, mix marshmallows and peanuts in a large bowl. Pour melted mixture over nuts and marshmallows; blend together both mixtures.

Place mixture into a buttered 9×13 pan. Chill 2 hours and cut into squares.

LASTLY CHOCOLATE FUDGE!

Ingredients:

4 1/2 cups of sugar
1 large can of canned milk
3 packages (6 oz. each) chocolate chips
1/2 lb. of butter or margarine
2 heaping tablespoons marshmallow cream
2 cups of chopped nuts
2 teaspoons of vanilla
one pinch of salt

Directions:

In a large pan mix 4 1/2 cups of sugar, 1 large can of canned milk. Bring to a full boil. Boil 6 1/2 minutes, stir to keep from scorching.

Quickly add to above mixture, 3 (6 ounce) packages chocolate chips, 1/2 pound butter or margarine (cut into pieces), 2 heaping tablespoons marshmallow cream.

Mix until all chocolate chips and butter is melted, and the marshmallow cream disappears. Add 2 cups chopped walnuts, 2 teaspoons vanilla and a pinch of salt.

Spread into a 9×13 or 10×14 buttered pan. (If you prefer a thicker piece of fudge use the 9×13 pan.) Cool in refrigerator. allow to stand at room temperature after cooling for 15 to 20 minutes before cutting into bite size squares.

Tip: Some folks have reported that their fudge did not fully thicken. I think that today's chocolate chips are not of the same consistency as chips made in 1943 — when the recipe was created. try adding an extra six ounces of chips, that should solve the problem. My Motto: More chocolate is always better!

Another option for firmer fudge is the addition of 1/8 stick paraffin wax

ENJOY!

Candy recipes? – Yahoo! Answers