Homemade Candy Recipes
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  1. #1

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    Default Homemade Candy Recipes

    Pecan-Chocolate Candies


    12 ounces butterscotch chips
    10 ounces peanut butter chips
    6 ounces chocolate chips
    6 ounces chocolate candy coating
    2 cups chopped pecans, toasted


    Line a baking sheet with lightly greased wax paper. Melt the 3 kinds of chips and candy coating in a heavy large saucepan over low heat, stirring constantly. Stir in the pecans. Drop by tablespoonfuls onto the wax paper. Allow the candies to harden completely and store in an airtight container in a cool place. Makes approx. 70 candies.



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    Crispy Peanut Butter Candies

    16 oz. vanilla candy coating, chopped
    1/2 cup smooth peanut butter
    1 1/2 cups dry-roasted peanuts
    1 cup cocoa flavored crispy rice cereal
    1 cup mini marshmallows

    In top of a double boiler, melt candy coating over hot, not simmering, water. Stir in peanut butter until well blended. Remove from heat. Stir in peanuts, cereal, and marshmallows. Drop by rounded teaspoonfuls onto waxed paper. Let candy harden. Store in an airtight container. Makes about 7 1/2 dozen candies.


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    Haystack Candies

    1 container (1 pound, 7 ounces) Spanish-style peanuts
    1 container (7 ounces) potato sticks
    12 ounces chocolate candy coating, chopped
    6 ounces semsweet chocolate chips
    1 cup peanut butter chips
    1/4 cup smooth peanut butter

    Combine the peanuts and potato sticks in a large bowl. In a large microwave-safe bowl, combine candy coating, chocolate and peanut butter chips, and peanut butter. Microwave on medium-high power about 3 minutes or until mixture melts, stirring after each minute. Pour over the peanut mixture; stir until well coated. Quickly drop tablespoons of mixture onto baking sheets lined with waxed paper (you may want to have someone help you because the mixture will set up quickly). Chill candies until firm. Store in an airtight container in the refirgerator. Makes about 7 1/2 dozen candies.

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    Quick-As-A-Wink Candy


    1 pkg. (16 oz.) chocolate covered vanilla cream drop candies
    1 cup crunchy peanut butter
    2 1/2 T. butter or margarine


    Place all the ingredients in a large microwave-safe bowl. Microwave on medium-high power for 2 minutes or until the candies melt and the mixture is smooth, stirring after 1 minute. Drop by teaspoonfuls onto waxed paper. Let candy harden. Store in an airtight container in a cool place. Makes about 6 dozen candies.


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    Quick and Easy Microwave Pralines

    2 cups sugar
    2 cups pecans
    1 can (5 oz.) evaporated milk
    1/4 cup butter or margarine
    1 T. vanilla extract

    Combine all ingredients in a 2-qt. glass liquid measuring cup. Microwave on high for 5 to 6 minutes, stirring well with a wooden spoon. Microwave 5 to 6 minutes more, stirring well. Working rapidly, drop by tablespoonfuls onto waxed paper; let stand until firm. Makes about 30 pralines.


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    Corny Chocolate Crunch


    3 quarts popped popcorn
    3 cups Corn Chex
    3 cups broken corn chips
    1 pkg. (11 oz.) butterscotch chips
    3/4 pound dark chocolate candy coating


    In a very large bowl, combine the popcorn, cereal and corn chips. Set aside. In a saucepan over med.-low heat, melt the butterscotch chips and candy coating; stir until smooth. Pour over the popcorn mixture and toss to coat. Spread into two greased 15x10-inch baking pans. When cool enough to handle, break into pieces. Makes about 5 quarts.

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    Microwave Peanut Brittle

    1/2 cup light corn syrup
    1 cup sugar
    1 cup dry roasted peanuts
    1/2 tsp. salt
    1 tsp. butter or margarine
    1 tsp. vanilla extract
    1 1/2 tsp. baking soda

    Combine the corn syrup and sugar in a 2 qt. microwave-safe container. Microwave on HIGH for 4 minutes. Stir in the peanuts and microwave on HIGH for 3 to 5 minutes until mixture is light golden brown. Stir in the salt, butter, and vanilla. Microwave on HIGH for 1 to 2 minutes. Stir in the baking sda until the mixture foams. Quickly pour the mixture onto an oiled baking sheet; let cool and break into pieces. Store in an airtight container.

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    Yummy!!!!

    Thank you for sharing these great recipes! I am starting to test recipes for Christmas gift giving and our church bake sales.

    Thank you!

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    Anise Candy



    2 c sugar 1 c karo syrup
    ½ c boiling water ½ tsp anise oil
    ¼ tsp Red food coloring candy thermometer
    Pan with copper bottom heavy spoon
    7x11” pan

    1. put water in pan, bring to boil
    2. add sugar and syrup. Mix well
    3. do not mix once mixture starts to boil or candy could get sugary
    4. boil until candy thermometer reads HARD CRACK
    5. remove from heat and add the anise oil and food coloring
    6· add the oil and food coloring over the sink because the food coloring causes the mixture to splatter



    English Toffee
    ½ lb butter ¼ tsp salt
    1 c sugar 2 c chopped nuts
    1/3 c water
    shaved dipping chocolate candy thermometer

    1. In a 9x9 pan, put half of chopped nuts. Cover with half of shaved chocolate
    2. Boil butter, sugar, salt and water until CRACK stage or until it turns tan in color. Stirring CONSTANTLY.
    3. Pour sugar mixture over chocolate in pan
    4. Top with layer of chocolate, then nuts. Press down taking care not to burn your fingers.
    5. Let cool. Crack into pieces

  8. #7
    Registered User kaykwilts's Avatar
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    Yum! I'm going to have to try some of those microwave candy recipes but not anytime in the next two weeks. I'm going on phase one of the South Beach Diet.

  9. #8
    Registered User Sinclairwife's Avatar
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    These look great, thanks for posting them.

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  11. #10
    Registered User Katybird's Avatar
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    Thanks for bumping this. It will soon be time to get started on Christmas candies here.

  12. #11
    Master Dollar Stretcher aka DixieBob Dixie's Avatar
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    Thanks, Kim.

  13. #12
    Tina Bob
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    Thinking about Christmas gifts and there's some very yummy ones here

  14. #13

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    all these recipies look great. thanks everyone for your help. I always make candy for christmas presents, and I'm getting bored of the same old recipies.

  15. #14
    Registered User brainyblonde's Avatar
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    Default Bumping for more recipes!

    PEANUT BUTTER FUDGE
    4 cups white sugar
    1 cup light brown sugar
    1/2 cup butter (no substitutes)
    1-12 oz can of evaporated milk
    1 7 oz jar of marshmallow creme
    1-18 oz jar of peanut butter (cheap stuff works fine)
    1 t. real vanilla extract

    Butter a 13 x 9 pan (you can also use crisco, but I don't). Use medium saucepan and medium heat. Combine the white sugar, brown sugar, butter and evaporated milk. Bring to a boil, stirring constantly, and boil for 7 minutes. I start the timer as soon as I have a full, rolling boil. (The stirring is the hardest part!)

    When the timer goes off, remove from heat, and stir in the marshmallow creme until melted and well incorporated. I use a wooden spoon. Stir in peanut butter and vanilla until smooth. It will start to thicken as you stir, so you have to work quickly. I use my silicone spatula to spread it in the pan. Let cool completely then cut into pieces.

    This recipe never fails me. I make a ton of it every year for family and friends.

  16. #15
    Registered User foxxyroxie's Avatar
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    As far back as my childhood years, I remember my mom making these every year for Christmas. Most people call them cookies, but to me they're more like a fudge/candy. They look oh-so pretty on a cookie plate or in a tin. They're one of my favorites. They are very sweet and rich but very very easy to make. You can roll the candy roll in either chopped nuts or coconut.



    CHURCH WINDOW SLICE COOKIES

    1 stick butter or margarine
    1 pkg (6 ounce) chocolate chips
    1/2 cup chopped nuts
    1 package mini colored marshmallows
    Flaked coconut or additional chopped nuts

    Melt butter and chocolate chips together. Cool. Then add nuts and marshmallows. Stir until all covered. Divided mixture into three parts. Place flaked coconut or additional choped nuts on a sheet of waxed paper. Spread chocolate over coconut/nuts. Form in a large roll. Continue with other two parts. Chill in refrigerator or freezer overnight. Unwrap, slice and enjoy!
    NOTE: One other recipe that I saw said that you could put the mixture in a loaf pan and sprinkle with powdered sugar as a garnish. Either way would work.


    ~ ~ ~ ~

    I've made the MICROWAVE PEANUT BRITTLE many times with great success. I had a surplus one year of whole almonds from the food pantry truck so I use them. Yumm-O. It can also make it with cashews, mixed nuts, crumbled candy canes/peppermints. It's a great way to 'use up' stuff that you have on hand and don't know what to do with.

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