candy recipes

Crockpot Candy

almond

(12 oz) bag semisweet chocolate chips

(4 oz) bar German sweet chocolate,

oz peanuts

Sprinkles, optional

Add white almond bark, German chocolate bar, chocolate chips, and peanuts to slow cooker.

Cook on low 1 hour, then stir to combine. Cook 1 more hour, stirring every 15 minutes.

Line a baking sheet with wax paper. Using a cookie scoop, drop candy onto wax paper and top with sprinkles before candy sets.

Here’s a recipe to make traditional sugar plum candies with dried fruit, toasted nuts, warm spices and crunchy sugar.The recipe can be doubled to make extra treats - Sugar Plums are a fabulous gift.

Traditional Sugar Plums Recipe

California Prunes (about 3.25 oz)

walnuts (toasted & coarsely chopped (about 2 oz))

dates

cranberries (about 1.25 oz)

hazelnut meal

apricot preserves (or honey)

cinnamon

cardamom

cloves

fine sea salt

sugar (I use coarse sugar for crunch)

Preheat the oven to 350 F (180C)

Spread the nuts out in a single layer on one side of a sheet pan, and pour the nut meal in a pile on the other side, and flatten with you hand or a spatula so it's an even layer, about 1/4 inch thick. Place the sheet pan in the oven for 8 minutes, then remove and allow to cool.

To toast the walnuts and hazelnut or almond meal:

Put the chopped prunes, walnuts, dates and cranberries in the bowl of a food processor and pulse until the ingredients are chopped into small, even pieces. Stop before the mixture becomes a ball.

Add the toasted nut meal, apricot preserves, cinnamon, cardamom, cloves and salt. Pulse several times (you may need to stop to scrape down the sides) until the ingredients are fully combined and the mixture will hold itself together when rolled into a ball. (You should still see some texture from the fruit & nuts.)

Line a tray or container with wax or parchment paper. Scoop the mixture into heaping 1 TBSP portions and roll into 1 inch balls, and place on the paper.

Roll the sugarplums in the sugar just before serving.

To make the Sugarplums:

This creamy homemade fudge is rich, sweet and a joy to make with only 3 ingredients.

Maple Fudge

maple syrup

heavy cream

unsalted butter

Grease the bottom and sides of a loaf pan with non-stick cooking spray and then line the pan with parchment paper. Leave some parchment paper hanging over both ends of the pan for easy removal later.

Bring the maple syrup to a boil in a medium saucepan over medium heat. As soon as it starts to boil, turn the heat down to low and bring the mixture to a simmer. Then let it simmer for 5 minutes.

Once it has simmered for 5 minutes, add the heavy cream, without stirring, and turn the heat back up to medium. Wait for the mixture to begin boiling again. Once it starts to boil, turn the heat back down to low and bring it to a simmer. Then let it simmer for about 20 minutes (or longer) until the temperature reaches 236°F on a candy thermometer. If the temperature hasn&#39;t reached 236°F after 20 minutes, turn the heat up enough to bring it to a gentle boil.

As soon as the temperature has reached 236°F, immediately remove the saucepan from the heat and add in the butter, without stirring. Let the mixture cool for 8 minutes. Then beat the mixture with an electric mixer for about 5 minutes until it becomes thick, is no longer shiny, and starts to show signs of crystallization.

Quickly transfer the mixture into the prepared loaf pan and evenly spread it across the bottom of the entire pan. Place the pan in the refrigerator for at least 3 hours until completely set.

Remove the pan from the refrigerator, lift the fudge out of the pan using the parchment paper, and cut it into 36 square pieces using a sharp knife. Serve and enjoy!

This pumpkin seed brittle comes directly from my little black pastry chef recipe book. It is crunchy, salty-sweet, and the perfect garnish for Fall baking. I’ll give you all the tips and tricks to make perfect, thin pepita brittle every time!

Pumpkin Seed Brittle

sugar

water

corn syrup

salt

pumpkin seeds raw

butter

baking soda

In a medium pot, stir together sugar, water, corn syrup and salt being careful not to splash it up the sides. Bring mixture to a boil. If sugar crystals do splash up the sides, run a clean pastry brush or paper towel dipped in cold water around the sides until they are clean. Allow the water to wash the crystals down into the cooking sugar mixture. Be sure to do this just as the mixture comes to a simmer so as not to risk crystalizing the cooking sugar with the side granules.

Cook to golden brown caramel (less than you would for caramel sauce). It should be amber colored. It should not still look yellow.

Remove from heat, whisk in butter followed by baking soda then pumpkin seeds.

Pour onto a nonstick silicone baking mat. You can also pour it onto parchment paper.

Either pull the brittle using gloves, roll thin between two silicone mats or spread with an offset spatula sprayed with nonstick cooking spray. Allow to cool.

https://www.youtube.com/watch?v=ABPNkytfhMU

Professional Pastry Chef Lindsey Farr takes the time to give us the tips and tricks behind her coveted Pumpkin Seed Brittle Recipe. Once you conquer this, you can do anything! This pumpkin seed brittle is like a caramel pumpkin seed candy that can adorn any pumpkin recipe, pumpkin seeds recipe, or pretty much any autumn dessert! Brittle with pumpkin seeds is really fun to make, and it’s a downright delicious addition to your pumpkin seeds snack recipes. Caramel can be tricky, but this how to basic tutorial has your back. 

For printable recipes, notes on customizing, and more tips learned in a professional kitchen: https://cheflindseyfarr.com/pumpkin-seed-brittle/

Be sure to SUBSCRIBE TO MY CHANNEL so you don’t miss a single recipe! 

Chapters: 
00:00 Intro to Pumpkin Seed Brittle
01:06 Put salt, milk, sugar, corn syrup and water into pot
02:50 Put on stove on medium heat
04:22 Set up mise-en-place for next stage
08:49 Gently swirl to redistribute evenly
09:59 Add butter, baking soda, and pepitas
10:24 Pour out
11:20 Pull pieces
13:04 Remove set pieces
16:18 Time to try!

HANG OUT WITH ME!
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TOOLS USED IN THIS VIDEO:
o All Clad 3 qt Pot - https://amzn.to/2Bpey98
o Clear Ingredient Bowls - https://amzn.to/32KlDwl
o GIR Mini Silicone Spatula (Similar) - https://amzn.to/3eSaduI
o OXO Nesting Liquid Measuring Cups (THE BEST THINGS EVER!) - https://amzn.to/39mpF0C
o Silpat Premium Non-Stick Silicone Baking Mat - https://amzn.to/3LKxzT9
o Disposable Nitrile Gloves - https://amzn.to/3Ra6Xwa
o GIR Silicone Spatula (get the 11”) - https://amzn.to/3ITRIEY
o Yellow Kitchen Scissors (Similar) - https://amzn.to/3gOglXz

CAMERA EQUIPMENT USED:
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This pumpkin seed brittle recipe will answer common Fall questions like how to use pumpkin seeds, what to do with pumpkin seeds from fresh pumpkin, what pumpkin seed good for, and how to make pumpkin seed snack. This is an excellent caramel pumpkin seed candy recipe for your fall recipes 2022 and pumpkin recipes sweet. Add this as a topping to make all your fall recipes baking extra fancy. 

Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram with your instagram sensation @cheflindseyfarr and use the hashtag #cheflindseyfarr

PUMPKIN SEED BRITTLE: How to use pumpkin seeds as a beautiful adornment and candy!

Top 4 candy recipes recipes from across the web

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Top Tags

Crockpot Candy

Traditional Sugar Plums Recipe

Maple Fudge

Pumpkin Seed Brittle

Top 4 candy recipes recipes from across the web

The most viewed candy recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crockpot Candy

Traditional Sugar Plums Recipe

Maple Fudge

Pumpkin Seed Brittle

The most viewed candy recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine