candy

This Homemade Snickers recipe is SO GOOD!&nbsp; Make your own Homemade Snickers Candy at home whenever you want!

Homemade Snickers Candy

C nestle semi sweet chocolate chips

butter

C powder sugar

peanuts

(11 oz caramels, unwrapped)

C heavy whipping cream

Using a double boiler, combine 1 C chocolate chips, and the 3 tbsp peanut butter and melt until smooth.

Wash after use

Pour melted chocolate into the baking dish and smooth out. Place into the freezer while you make the nougat

In a medium bowl, combine the marshmallow fluff, 1/4 C peanut butter and powder sugar. Mix until combined

Using your hands, push down the nougat onto the first layer of chocolate.

Lightly push in the peanuts

In the clean double boiler pot, melt the caramels and heavy whipping cream. Stir the caramel until fully melted

Pour over nougat

Place into the fridge for 20 minutes

After you wash the double boiler one last time, repeat the first step with the remaining 1 C chocolate chips and 3 tbsp peanut butter.

Pour melted chocolate over cooled caramel and place back into the fridge until hardened

Use a sharp knife to cut into squares.

https://content.jwplatform.com/videos/6Gz1m8Tv.mp4

This Homemade Snickers Candy Bar recipe is SO GOOD! Make your own Homemade Snickers Candy at home whenever you want!

Snickers Candybars

Adorn a Halloween cake with a black licorice spider perched on a boo-tiful caramelized cobweb.

Caramelized Cobwebs and Licorice Spiders

unsalted butter

c. sugar

Black licorice

Studded with almonds and coated in silky chocolate, this roca--essentially toffee--is utterly impossible to resist. Give it as a holiday gift.

Almond Roca

unsalted butter,

sugar

water

lemon juice

corn syrup

almonds

41% milk chocolate, melted

Lightly butter a 17-by-12-by-1-inch baking sheet (half sheet pan), and line with parchment paper to cover the bottom and all sides. (The butter will anchor the parchment to the pan.)

Melt the butter in a large pot over medium-high heat. Add the sugar, water, lemon juice, and corn syrup and bring the mixture to a gentle boil, stirring to dissolve the sugar. Once the mixture boils, stop stirring. Brush down any sugar crystals clinging to the sides of the pot with a pastry brush dipped in water.

Clip a candy thermometer to the side of the pot and cook for 15 minutes, or until the mixture reaches 300°F (150°C). If the mixture threatens to boil over, lower the heat as necessary. (If the liquid is too shallow for the thermometer to measure the temperature, tilt the pot to get an accurate reading.) Resist the temptation to stir; if the caramel is not coloring evenly, swirl the pan from time to time.

Remove the pot from the heat and stir in 2 cups of the almonds. Quickly spread the caramel in an even layer on the prepared baking sheet. Let cool completely. Spread the chocolate over the top of the caramel, then sprinkle with the remaining 1 1/2 cups almonds. Let the chocolate harden at room temperature or in the refrigerator.

Break the roca into irregular pieces. Store in an airtight container at room temperature or freeze for longer storage.

Christmas Fudge

white chocolate chips (about 2 cups)

vanilla frosting

Red and green gel food coloring

Line an 8 x 8 casserole dish with foil. Spray with nonstick spray.

In a large microwave safe bowl place the white chocolate chips.

Microwave on high for one minute and stir.

Add the vanilla frosting to the melted chips.

Microwave for 30 seconds and stir. Microwave at 15 second intervals until you achieve melted and smooth mixture.

Measure out ¾ cup of the mixture into two different bowls and leave the remaining mixture in the original bowl. The original bowl will stay white.

Tint each ¾ cup bowl full of fudge with red coloring and green coloring to desired depth of color.

Drop big tablespoons of each color into the foiled pan in random patterns. Then take a table knife and run it through the fudge to create a marbled design.

Refrigerate uncovered until set at least an hour.

Remove the fudge from the pan and peel the foil back. Cut into squares to serve!

https://www.youtube.com/watch?v=dbY-bfTe_gE

Our Christmas Fudge is rich, creamy, delicious and only needs 3 ingredients & 10 minutes to make! This beautiful fudge is deceptively easy to make! Perfect for your next cookie exchange!
FULL RECIPE HERE:  https://princesspinkygirl.com/christmas-fudge/

Christmas fudge

Made using the traditional method with store cupboard ingredients, this vanilla fudge recipe would make a great gift

Traditional Vanilla Fudge

300 ml double cream/ heavy cream ((½pt))

ml milk ((3½floz))

300 g caster sugar ((10½oz))

150 g light muscovado sugar ((5 ounces))

tsp vanilla extract

Lightly grease and fully line a 20cm (8in) square cake tin.

Place 300ml (½ pt) double cream, 100ml (3½floz) milk, 100g (3½oz) butter, 300g (10½oz) caster sugar and 150g (5oz) light muscovado sugar into a large heavy-based pan. Place over a low heat. Stir constantly until the butter has melted and the sugars have dissolved.

Increase the heat under the pan slightly to allow it to gradually come to the boil whilst stirring all of the time. Simmer the mixture, whilst continuing to stir, until it reaches 116°C ( 241°F) (soft ball stage).

Once the required temperature has been reached, remove the pan from the heat and leave it undisturbed to cool down to 110°C ( 230°F). This will only take a couple of minutes.

Add the vanilla and beat the mixture with the wooden spoon vigorously until the fudge has thickened and has lost its shine.

Pour the mixture into the prepared tin. Smooth it into the corners. Set aside to cool at room temperature for two or three hours.

Once fully cold and firm remove the fudge from the tin. Use a sharp knife to slice the fudge into bite sized pieces.

https://embed.mediavine.com/videos/blexnuac76mvruhjavfz

Step by step recipe how to make traditional Vanilla Fudge

During Christmastime, Aunt Cammie always busts out tins upon tins of her famous crockpot candies (chocolate clusters stuffed with nuts). They're served at

The Dessert You Never Knew Your Crock-Pot Could Make

(12-ounce) package shelled pecans, toasted (3 1/2 cups)

(12-ounce package shelled walnuts, toasted (3 1/2 cups)

(12-ounce) jar roasted, salted peanuts (3 1/2 cups)

milk chocolate,

(12-ounce) package semisweet chocolate,

(2 ounces) bittersweet chocolate,

Crock-Pot Chocolate Candy With Nuts | POPSUGAR Food

Layer ingredients in slow cooker. Cook on low for 1 hour, or until chocolate melts. Do not open lid. Watch time carefully — do not overcook (or else chocolate will burn and stick). After 1 hour, stir mixture.

Drop by spoonfuls onto wax paper. Let harden completely before transferring to an airtight container.

Using chocolate wafers instead of chips is a cookie game-changer. They spread as they melt, creating thin pockets of chocolate in each layer, and stay much softer at room temperature.

Brown Butter and Toffee Chocolate Chip Cookies

(2 sticks; 227 g) unsalted butter

(250 g) all-purpose flour

baking soda

salt

(packed; 215 g) dark brown sugar

(73 g) granulated sugar

eggs, room temperature

vanilla extract

1.4-oz. (80 g total) chocolate toffee bars (preferably Skor), chopped into ¼-inch pieces

(216 g) chocolate wafers (disks, pistoles, fèves; preferably 72% cacao)

Flaky sea salt

Bon Appétit

Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly., about 10 minutes (an instant-read thermometer should register 125°).

Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.

Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla, increase mixer speed to medium-high, and beat until mixture lightens and begins to thicken, about 1 minute. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or rubber spatula. Let dough sit at room temperature at least 30 minutes to allow flour to hydrate. Dough will look very loose at first, but will thicken as it sits.

Place a rack in middle of oven; preheat to 375°. Using a 1-oz. ice cream scoop, portion out balls of dough and place on a parchment-lined baking sheet, spacing about 3" apart (you can also form dough into ping pong–sized balls with your hands). Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.

Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined cooled baking sheet.

Do Ahead: Cookie dough can be made 3 days ahead; cover and chill. Let dough come to room temperature before baking.

Sugar-coated candied oranges slices are perfect for decorating all sorts of desserts and they make wonderful holiday gifts. The process is simple and you can have sweet, chewy candied oranges in no time!

Candied Orange Slices

oranges,

(1920 ml) water, divided

(800 g) granulated sugar,

Fill a large bowl with ice water and...

Fill a large bowl with ice water and set aside.

Add 4 cups (960 ml) of the water...

Add 4 cups (960 ml) of the water to a large saucepan and bring to a boil over high heat. Add the orange slices. Boil for 2 minute2. Transfer the orange slices to the bowl of ice water and discard the water.

In the same saucepan, add the remaining 4...

In the same saucepan, add the remaining 4 cups (960 ml) water and the sugar. Bring to a boil over medium heat, stirring occasionally until the sugar has completely dissolved.

Turn the heat to medium-low and add the...

Turn the heat to medium-low and add the orange slices. Simmer for 45-60 minutes or until rinds are slightly translucent. Gently swirl the oranges every 15 minutes to make sure they are evenly coated with the sugar water.

Transfer the slices to a cooling rack set...

Transfer the slices to a cooling rack set over a large baking sheet. Let them sit for up to 24 hours or until dry. 

Dip the candied orange slices in granulated sugar,...

Dip the candied orange slices in granulated sugar, if desired. Use immediately or store them in an airtight container in the refrigerator for up to 1 month.

https://mediavine-res.cloudinary.com/video/upload/pmjyrixm7shnivv6nmwl.mp4

Gooey and sweet, marshmallows — both mini and full-sized — are an easy treat to make at home.Once you have my base recipe down, the possibilities are endless. For example, add peppermint oil for a holiday spin or cocoa for chocolate lovers. Or just pop a couple in a cup of homemade hot chocolate.Both U.S. standard and metric measurements are listed, but for consistently delicious results, go metric. This recipe first appeared in Season 11 of Good Eats.

Homemade Marshmallows 2.0

cornstarch

confectioners' sugar

gelatin ((3 packets))

water, divided, plus a little extra if needed

Sift together the cornstarch and confectioners’ sugar into a medium bowl.

Lay out a clean kitchen towel on the counter. Place a 9-by-13-inch metal baking pan on the towel, then spray generously with nonstick oil spray. Thoroughly dust with one-third of the cornstarch-sugar mixture over the bottom and sides of the pan, then shake and tap the pan to make sure the mixture coats then pan evenly. Return any remaining mixture to the bowl for later use. Stash the baking pan within arm’s reach.

In the bowl of a stand mixer fitted with the whisk attachment, pour in 1/2 cup of the water, then sprinkle the gelatin into an even layer over the surface. Let sit for 5 minutes to bloom; if, after 5 minutes, you still see dry gelatin, drizzle on just enough extra water to barely cover. Let that sit for another minute or two to hydrate.

Meanwhile, combine the remaining 1/2 cup water, the granulated sugar, corn syrup, and the salt in a 2-quart saucepan. Place over medium-high heat, cover, and allow to cook until the mixture begins to simmer around the edges of the pot, about 3 minutes. Uncover and continue to cook, without stirring, until the mixture reaches 240°F on a digital instant-read thermometer, approximately 8 more minutes. If you notice sugar crystals forming on the sides of the pot, use a wet pastry brush to wipe down and dissolve the crystals. When the mixture reaches the target temp, immediately remove from the heat.

Turn the mixer to low speed and, while it is running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Do not pour it directly on the whisk. Once you have added all of the syrup, gradually increase the speed to high. Continue to whip until the mixture becomes very thick and the bowl feels just lukewarm to the touch, 13 to 14 minutes in my kitchen. Add the vanilla, then continue to whisk for another 30 seconds to incorporate. Reduce the speed to stir and gradually lift the mixer head to dislodge most of the marshmallow from the whisk. Turn the mixer off.

Pour the mixture into the prepared pan, using a lightly oiled spatula to spread it evenly. The marshmallow will set up quickly, so don’t dawdle. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 3 hours, but overnight would be better.

Use a small offset spatula to loosen the marshmallow from the sides of the pan. Turn the marshmallows out onto a cutting board, dust with a little more of the sugar-cornstarch mixture, and, using a pizza cutter or sharp knife rubbed with oil, cut into 24 squares. (You can also cut them into 1/2-inch squares if you’d like mini marshmallows for hot cocoa.) Once cut, lightly dust all sides of each marshmallow with the additional cornstarch-sugar mixture. Consume right away or store in an airtight container for weeks, if not months.

Homemade lollipops are fun and easy to make. The flavors and colors can be easily customized. The perfect homemade treat!

lollipop recipe

oz sugar

oz corn syrup

oz distilled water ((or bottled))

tsp candy flavoring

food coloring (optional)

Combine sugar, corn syrup and water in a heavy-bottomed, stainless steel pot over med-high heat. Bring to a boil

Cover the mixture with the lid and let condensation build for 5 minutes (this helps to wash the sugar off the sides of the pan). Remove lid and reduce heat to medium.&nbsp;

Insert candy thermometer and let mixture cook (do not stir) until it reaches 300ºF.

Remove mixture from heat and stir in flavoring and colors

Let mixture cool a bit until it's thick enough to hold it's shape when poured and then pour into circles on your silicone mat (or into your candy molds). Insert your lollipop sticks and let cool completely before removing them from the mat.&nbsp;

Torch the back sides of the lollipops (optional) to make them super clear. Store in air-tight containers at room temperature or wrap individually to prevent them from getting sticky.&nbsp;

https://embed.mediavine.com/videos/d2ouuha1twpvwbxtr9xv

How to make yummy lollipops from scratch! So delicious and so easy to customize flavors, colors and decorations! Perfect for a trendy lollipop cake!

Lollipop Recipe

These amazing caramels are sold in Costco and this year we are busting out a copycat  salted milk chocolate homemade caramels recipe that is to die for.

Salted Milk Chocolate Homemade Caramels Recipe

Bag Good Quality Milk Chocolate Chips

Flaked Salt

Cups Sugar

Cup Light Corn Syrup

Water

Cup Heavy Cream

Tablespoons Unsalted Butter

Teaspoon Flaked Sea Salt

Teaspoon Vanilla

In a large saucepan over medium high heat, add the sugar, corn syrup and water.

Bring to a boil and cook, swirling the pan occasionally, until a golden brown color appears.

Do not overcook.

In a separate pan over medium heat, while the sugar is starting to cook, add the butter, cream and salt.

Cook until the butter is melted completely.

Remove the sugar mixture from the heat and turn the burner down to medium low.

Carefully pour the cream mixture into the sugar mixture very slowly, stirring continually.

The candy will seize up, be very careful!! Stir everything together with a wooden spoon and add the vanilla.

Place the pan back on the medium low burner and cook, stirring occasionally for about 10 minutes or until the caramel reaches 248 degrees.

Place parchment paper in an 8x8" baking pan and brush lightly with oil.

Pour the hot caramel over the parchment paper and allow to cool completely, we like to place ours in the fridge.

Once cool, slice the caramel in half and roll each half like a cinnamon roll.

Using your fingers, gently stretch the rope of caramel and shape into a long, 1" wide, squared off rope.

Cut into small chunks about 1" again.

In a microwave safe bowl, melt the chocolate in 20 second intervals, stirring at each interval.

Place each caramel in the chocolate one at a time, using a fork to dip and shake off extra chocolate.

Place on parchment lined board and sprinkle with sea salt.

Allow to chill in the fridge until set then wrap in wax paper and store in the fridge.

https://embed.mediavine.com/videos/nt8xnaj5zcygut0uignc

Homemade caramels don't have to be stressful. This video will show you exactly how to make them, plus a little something extra with milk chocolate and sea salt!

Homemade Salted Milk Chocolate Caramels

Chocolate Truffles are EASY to make! Your sweetheart will LOVE these homemade truffles. With chocolate and cream, assorted flavors, and coated with either cocoa or chopped nuts. Perfect for Valentine's Day!

How to Make Homemade Chocolate Truffles

semi-sweet chocolate

heavy whipping cream

Mint leaves (1 bunch, stems removed, chopped, about 1 cup)

Cinnamon and cardamon (1 cinnamon stick, 2 cardamom pods)

Amaretto (1-2 tablespoons)

Almond extract (1 teaspoon)

Cocoa powder

walnuts

"I was wondering if the truffles would still form, if I didn't really weighed all of the ingredients"

"I accidentally didn't simmer the cream. Is that gonna affect it ?"

Heat cream to a simmer: In a small, heavy saucepan bring the heavy whipping cream to a simmer (stir and scrape down the sides with a spatula every few minutes).
If you are using one of the other recommended flavorings, stir it in with the cream (and ignore vanilla in the next step). If adding mint or other solids, after the cream simmers, remove from heat and let seep for an hour. Then strain away solids, and return the cream to a simmer and proceed with recipe.

Make chocolate base: Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth. (This chocolate base is called ganache.)

Refrigerate for 2 hours: Allow to cool, then place in the refrigerator for two hours.

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The most viewed candy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine