homemade candy

Buttercream Truffles came out of the need to use up extra frosting. Now they are the perfect treat to make anytime!

Buttercream Truffles

unsalted butter, softened

tsp pure vanilla extract

sugar

milk

chocolate

Sprinkles,

In a large mixing bowl, beat butter, vanilla...

In a large mixing bowl, beat butter, vanilla and powdered sugar until smooth. Add in milk and beat an additional 2-3 minutes until fluffy. Cover and refrigerate for about an hour (or more!).

Scoop 1 Tbsp balls onto a parchment paper...

Scoop 1 Tbsp balls onto a parchment paper lined baking sheet. Freeze balls for about 30 minutes.

Once firm, remove balls from freezer, and use...

Once firm, remove balls from freezer, and use your fingertips to shape smooth.

Melt chocolate wafers according to package directions. Using...

Melt chocolate wafers according to package directions. Using a toothpick, dip each truffle into the melted chocolate, tapping on the side of the bowl to remove the excess. Drop onto parchment paper and add sprinkles immediately. Repeat for remaining truffles.

The Tastiest Turkish Delight Recipe - Soft, slightly squishy, perfectly sweet Turkish Delight is a classic candy that is incredibly easy to make at home. Customize this recipe with your favorite flavors for the best homemade Lokum AKA Turkish Delight!

The Tastiest Turkish Delight Recipe

water (divided)

lemon juice

cornstarch

cream of tartar

rosewater ((optional))

raspberry extract

orange extract

salt

pistachios ((optional))

red food coloring ((optional))

Set two large 4-6 quart stock pots on the stovetop. Attach a candy thermometer onto one pot. Then set out a 9X9 inch baking dish. Line it neatly with foil, then spray it generously with nonstick cooking spray. Set aside.

Pour 4 cups of sugar and 1 ½ cups of water in the pot with the thermometer. Set on high heat and bring to a boil. Continue to boil until the sugar syrup reaches 240 degrees F.

Meanwhile, pour the remaining 2 ¾ cups water in the second pot. Whisk in the lemon juice, cornstarch and cream of tartar, making sure there are NO clumps. Turn the heat on high and continue whisking until the mixture forms a thick white paste that resembles petroleum jelly. Again, whisk well to insure there are NO clumps.

Once the sugar syrup reaches the desired temperature, slowly and carefully pour the hot syrup into the cornstarch paste, a little at a time, making sure there are NO clumps. (This is safest with two sets of hands.)

Then turn the heat back to medium and simmer for approximately 45 minutes, stirring occasionally, until the mixture looks like thick golden-orange jelly.

Turn off the heat, stir in the rosewater, raspberry extract, orange extract, and salt. Add food coloring if desired. Then pour half of the mixture into the prepared baking dish.

Quickly sprinkle with chopped pistachios, then pour the remaining candy mixture over the top before it cools and becomes too thick to pour. (Two sets of hands in nice here as well. If you don’t care that the pistachios are directly in the center of the candy, you can simply mix them into the candy mixture and pour it in the pan all at once.)

Place the dish in the refrigerator and chill for 30-60 minutes, until firm.

Turn the Turkish delight out of the dish and peel off the foil. Use a sharp knife (or kitchen shears) to cut the candy into approximately 100 tiny squares.

Add powdered sugar to the empty baking dish. As you cut the candy pieces, give them a good shake in the powdered sugar to coat them on all sides.

The candy should be somewhat hard after chilling, but will soften as it sits at room temperature.

Maple Walnut Fudge is a great Fall dessert just in time for the holidays. The salty and sweet combination is beautiful.

Maple Walnut Fudge Recipe

heavy cream

unsalted butter

marshmallow cream

white chocolate chips

maple extract

walnuts, chopped

A great and easy recipe for Honeycomb Candy! Be sure to read through the whole recipe, measure out all of your ingredients, and prepare your pan before beginning.&nbsp;Be sure to check out the recipe VIDEO below the instructions!&nbsp;

Honeycomb Recipe

sugar ((200 grams))

corn syrup ((80 milliliters))

water ((80 milliliters))

baking soda

Line an 8x8 square pan with parchment paper and set aside.

Before you begin, be sure to measure out your baking soda and set it aside, you will need to have it ready once your honeycomb candy comes to the correct temperature.

Combine sugar, corn syrup, and water in a medium-sized heavy-bottomed saucepan over medium heat. Stir frequently until the sugar is dissolved and mixture comes to a boil (this will take some time, don't turn up the heat above medium to speed up the process or you could ruin your candy).

Once mixture begins to boil, attach your candy thermometer (make sure the tip of the thermometer is not touching the bottom of the pan) and don’t stir any longer.

Without stirring, cook to 300°F (149°C). Once mixture reaches temperature (it will still be clear at this point, it is supposed to be), immediately remove from heat and stir in your baking soda (heads-up! It's going to bubble up quite a bit).

The mixture will immediately begin to foam, stir until baking soda is completely combined and the color turns golden, but don't over-stir or you'll end up deflating your candy and won't have any holes.

Once foaming stops and baking soda is dissolved into the mixture, spread into prepared pan. Cool at least 1 hour before breaking into pieces (you may be able to use your hands, or whack it with a knife or use a mallet to tap a knife into the honeycomb to break).

If desired, dip or drizzle cooled broken honeycomb pieces with melted chocolate.

https://www.youtube.com/watch?v=KzoOVS8laXc

Whatever name you call it, this recipe yields a sweet crunchy candy with hallmark honeycomb-esque bubbles.
↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ 

Full Printable Recipe: https://sugarspunrun.com/honeycomb-recipe/

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Ingredients
1 cup granulated sugar (200g)
1/3 cup corn syrup (80ml)
1/3 cup water (80ml)
2 ½ teaspoons baking soda
chocolate for dipping or drizzling optional, you can use melted chocolate chips, chocolate bars, or melting wafers

Instructions
1. 00:00 Introduction

2.  00:32  Line an 8x8 square pan with parchment paper and set aside.
Before you begin, be sure to measure out your baking soda and set it aside, you will need to have it ready once your honeycomb candy comes to the correct temperature.

3.  01:26  Combine sugar, corn syrup, and water in a medium-sized heavy-bottomed saucepan over medium heat. Stir frequently until the sugar is dissolved and mixture comes to a boil (this will take some time, don't turn up the heat above medium to speed up the process or you could ruin your candy).

4.  02:12  Once mixture begins to boil, attach your candy thermometer (make sure the tip of the thermometer is not touching the bottom of the pan) and don’t stir any longer.
Without stirring, cook to 300°F (149°C). 

5.  03:01  Once mixture reaches temperature (it will still be clear at this point, it is supposed to be), immediately remove from heat and stir in your baking soda (heads-up! It's going to bubble up quite a bit).
The mixture will immediately begin to foam, stir until baking soda is completely combined and the color turns golden, but don't over-stir or you'll end up deflating your candy and won't have any holes.

6.  03:27  Once foaming stops and baking soda is dissolved into the mixture, spread into prepared pan. 

7.  03:53  Cool at least 1 hour before breaking into pieces (you may be able to use your hands, or whack it with a knife or use a mallet to tap a knife into the honeycomb to break).
If desired, dip or drizzle cooled broken honeycomb pieces with melted chocolate.


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How to Make Honey Comb Candy

Crunchy, sweet toffee with creamy milk chocolate and toasted almonds makes this a fan favorite holiday treat!

Buttercrunch Toffee

almonds,

milk chocolate chips

sugar,

unsalted butter,

corn syrup

water

vanilla extract

Preheat oven to 350. Toast almonds for 5 minutes until fragrant and golden brown. Set aside.

For thin toffee, lightly coat a 10 x 15 lipped cookie sheet or baking pan with cooking spray. For thicker toffee pieces, use a 9 x 13 sheet or pan. Alternatively, you can use a silpat mat and just eyeball your desired thickness (this is my preferred method.)

In a heavy bottom saucepan, add light brown sugar, unsalted butter, corn syrup and water. Stir to combine over medium-high heat. Bring to a boil and reduce heat to medium-low. Cover with lid for 1 minute to wash any sugar residue off the sides of the pan.

Uncover and clip on candy thermometer. Cook the candy mixture without stirring until temperature reaches 285°F. Remove from heat immediately.

Add vanilla extract and baking soda. Stir vigorously for about 10 turns of the spatula and immediately pour over prepared baking sheet or pan. Using the non-stick spatula, spread the toffee evenly over the surface.  Work quickly to spread the toffee, it will set within 30 seconds.

While the toffee is still warm, sprinkle evenly with milk chocolate chips and allow the heat from the toffee to melt the chips, about 1 to 2 minutes. Spread the melted chocolate evenly over the toffee. Top with almond pieces while chocolate is still warm.

Place the pan in the refrigerator until buttercrunch is firm, about 15-20 minutes. Turn out onto a cutting board, using a sharp knife cut into slightly larger than &#8216;bite-sized&#8217; pieces or break apart with your hands.

These&nbsp;Homemade Tim Tams are an Australian specialty consisting of two chocolate cookies, sandwiched around chocolate-malt frosting, dipped in chocolate. Sounds pretty good doesn't it?

Homemade Tim Tams

unsalted butter (at room temperature (115 g))

granulated sugar ((1/2 cup, or 115 g))

egg (at room temperature)

oz unsweetened Dutch-processed cocoa powder ((1/3 cup,

oz all-purpose flour

oz sugar

tbsp unsweetened Dutch-processed cocoa powder

tbsp malted drink powder ((like Ovaltine or Horlicks))

oz milk or dark chocolate ((280 g))

coconut oil

Combine the butter and sugar in the bowl of a large stand mixer fitted with a paddle attachment, and cream until pale and fluffy. Scrape down the bowl, and add the egg and continue beating until the egg is incorporate and the mixture lightens in color. Add the cocoa powder and beat until there are no lumps. Finally, fold through the flour and salt until it is all incorporated. The dough will be very soft.

Scrape the dough out onto a piece of parchment paper. Add a second sheet of paper on top, and roll out the dough between the two sheets until it is a rectangle about 1/4-inch thick. Place the dough on a tray and freeze it for 30 minutes, or refrigerate it for 1-2 hours, until firm.

Preheat the oven to 350 F (180 C). Line two baking trays with parchment paper.

Cut the chilled dough into 28 small 1 1/4 in x 2 1/2 in rectangles. Place them in evenly spaced intervals on the baking sheets and bake for 10 minutes. Let the cookies cool completely at room temperature.

To Make the Cookies:

Cream the butter until soft, then sift in the remaining ingredients and beat until light and fluffy. Spread a heaping teaspoon of filling on half of the cookies, or transfer the frosting to a piping bag and pipe an even layer of filling on half of the cookies. Top with the remaining cookies, then put in the refrigerator to chill while you make the coating.

To Make the Filling:

For the coating, place the chocolate and coconut oil in a heat-proof bowl and melt them together in the microwave in 30-second bursts, stirring after every 30 seconds to prevent overheating. Once the chocolate is mostly melted, remove and stir gently until smooth.

Using a fork or dipping tools, dip a chilled cookie in the melted chocolate and place it back on the baking sheet. If you want to create a wavy pattern on top of the cookies, lightly press the tines of the fork or dipping tool to the top while the chocolate is still wet. Repeat until all of the cookies are dipped. Chill in the refrigerator, then devour!

To Assemble:

How to make homemade Chocolate Truffles. Just a few ingredients required!Be sure to check out the how-to video at the bottom of the recipe!

Chocolate Truffles

heavy cream ((160 milliliters))

½ Tablespoons corn syrup

butter

Powdered sugar (for dusting your hands)

cocoa powder

Sprinkles

chopped nuts

Dutch cocoa and powdered sugar that's been sifted together

Place chopped chocolate in a medium-sized, heatproof bowl and microwave in 20 second intervals, stirring well in-between, until chocolate is melted. Set aside.

In a small saucepan, combine cream, corn syrup, and salt bring to a simmer.

Remove from heat and add vanilla extract, stir briefly.

Pour cream mixture over melted chocolate (do not stir yet).

Cover tightly with plastic wrap or foil and let sit undisturbed for 4 minutes.

Remove plastic wrap and use a spoon to stir gently until mixture is combined and smooth (it will look lumpy and resistant to coming together at first, but it will!).

Add butter and stir until melted.

Use a piece of plastic wrap to cover the truffle mixture, touching the plastic directly againt the surface of the chocolate. Allow to cool at room temperature or one hour, then transfer to the refrigerator to cool and firm (at least 2 more hours).

Once you are ready to roll your truffles, first prepare your toppings by setting them out in small dishes you can roll your truffles through.

Remove truffle mixture from the fridge and use a 2-teaspoon size scoop to portion out truffles**

Lightly dust your hands with powdered sugar (this will help keep the truffles from sticking too much) and roll mixture into smooth 2-teaspoon sized ball. Immediately roll through desired toppings and place on a wax paper lined baking sheet.

Repeat until all truffles have been rolled. I like to return them to the refrigerator for several minutes to help them firm up a bit again, but chocolate truffles will keep several days at room temperature or up to two weeks in the fridge. Either way, be sure to store them in a sealed, airtight container.

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

How to make rich, decadent, chocolate truffles at home in your own kitchen! 

↓↓↓↓↓↓↓↓↓ CLICK FOR MORE ↓↓↓↓↓↓↓↓↓

Full Printable Recipe: https://sugarspunrun.com/chocolate-truffle-recipe/


Ingredients
12 oz premium dark chocolate bars finely chopped* (340g)
2/3 cup heavy cream 160ml
1 1/2 Tablespoons corn syrup
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1 Tablespoon butter
Powdered sugar for dusting your hands
Toppings (can be one or all of the following)
Dutch processed cocoa powder
Sprinkles
Finely chopped nuts
A 50/50 blend of Dutch cocoa and powdered sugar that's been sifted together

Instructions
1.  00:15  Place chopped chocolate in a medium-sized, heatproof bowl and microwave in 20 second intervals, stirring well in-between, until chocolate is melted. Set aside.

2.  01:47  In a small saucepan, combine cream, corn syrup, and salt bring to a simmer.
Remove from heat and add vanilla extract, stir briefly.

3.  02:44  Pour cream mixture over melted chocolate (do not stir yet).
Cover tightly with plastic wrap or foil and let sit undisturbed for 4 minutes.

4.  02:57  Remove plastic wrap and use a spoon to stir gently until mixture is combined and smooth (it will look lumpy and resistant to coming together at first, but it will!).
Add butter and stir until melted.
Use a piece of plastic wrap to cover the truffle mixture, touching the plastic directly against the surface of the chocolate. Allow to cool at room temperature or one hour, then transfer to the refrigerator to cool and firm (at least 2 more hours).

5.  04:18  Once you are ready to roll your truffles, first prepare your toppings by setting them out in small dishes you can roll your truffles through.
Remove truffle mixture from the fridge and use a 2-teaspoon size scoop to portion out truffles**
Lightly dust your hands with powdered sugar (this will help keep the truffles from sticking too much) and roll mixture into smooth 2-teaspoon sized ball. Immediately roll through desired toppings and place on a wax paper lined baking sheet.
Repeat until all truffles have been rolled. I like to return them to the refrigerator for several minutes to help them firm up a bit again, but chocolate truffles will keep several days at room temperature or up to two weeks in the fridge. Either way, be sure to store them in a sealed, airtight container.

How to Make Chocolate Truffles

Amazing Bourbon Salted Caramel Candy Recipe! This soft chewy caramel candy recipe makes the absolute and easiest salted caramel you'll ever try.

Bourbon Salted Caramel Candy Recipe

brown sugar

heavy cream

salted butter (2 sticks)

bourbon

Sea salt (coarse

Place the sugars, heavy cream, butter, corn syrup and bourbon in a large sauce pot. Attach a candy thermometer to the edge of the pot with the tip touching the ingredients, then place over medium heat.

Bring to a boil, stirring occasionally, then reduce the heat to medium-low. Allow the mixture to simmer until it reaches 245-260 degrees F and is the desired color you like for caramel. If the temperature starts rising faster than the caramel is browning, lower the heat even more to give it time to caramelize.

Meanwhile, line a 9x13-inch baking dish with parchment paper and cut the corners so it folds into the dish neatly. Spray the parchment with non-stick cooking spray. Then prepare a cup of ice water to test the caramel. Once the caramel reaches at least 245 degrees F, use a spoon to drop a little bit of molten caramel into the ice water. Lift it out and test for texture. It should be firm enough to cut, yet soft enough to chew. If needed, simmer the caramel a little longer, but do not allow it to go over 260 degrees F. Once it&#x27;s ready, stir in the vanilla extract.

Carefully pour the molten caramel into the prepared dish and allow it to cool completely. You can speed up the cooling process by placing the dish in the refrigerator. Once cooled, lift the whole sheet of caramel candy out of the dish by the edges of the parchment paper and cut into 1-inch squares. Sprinkle generously with sea salt, then wrap each candy in small pieces of wax paper.

Skip the packaged candy and make Peanut Butter Cups at home! Easy Homemade Reese&#x27;s have all the irresistible taste of the original, without any of the preservatives.

Peanut Butter Cups

peanut butter

chocolate melting wafers

Line a cupcake pan with cupcake liners and...

Line a cupcake pan with cupcake liners and set aside.

In a medium bowl, mix together peanut butter,...

In a medium bowl, mix together peanut butter, sugar, and vanilla until smooth.

Transfer the peanut butter mixture to a pastry...

Transfer the peanut butter mixture to a pastry bag or ziploc bag with a small section of the corner cut off.

Melt the chocolate melting wafers in a medium...

Melt the chocolate melting wafers in a medium microwave-safe bowl for 30-second intervals, stirring between each one, until fully melted.

Add 2 teaspoons of melted chocolate to the...

Add 2 teaspoons of melted chocolate to the bottom of each liner.

Pipe the peanut butter mixture on top of...

Pipe the peanut butter mixture on top of the chocolate.

Top the peanut butter with 1 tablespoon of...

Top the peanut butter with 1 tablespoon of melted chocolate.

Place in the refrigerator for about 1 hour...

Place in the refrigerator for about 1 hour to set.

Remove and enjoy.

https://mediavine-res.cloudinary.com/video/upload/wysnlrxlz1eix66oi8dh.mp4

Skip the packaged candy and make Peanut Butter Cups at home! Easy Homemade Reese’s have all the irresistible taste of the original, without any of the preservatives.

These easy-to-make Rosé Sour Patch Kids are homemade wine gummy bears with a sweet and sour coating. Perfect for parties!

Rosé Sour Patch Kids

rosé wine

gelatin ((about 1/4 cup))

pink food coloring

tsp food-grade citric acid

Pour rosé into a medium saucepan and sprinkle gelatin over the top. Stir gelatin into wine until it's completely dissolved. Mixture will be thick.

Over very low heat (do not let mixture boil), continue stirring mixture until the it melts back down into a liquid consistency, taking care not to let gelatin clump up. If clumps remain, press it against the side of the saucepan with your spoon to break them up.

Once wine is liquid, add 1/3 cup sugar and stir until dissolved.

Turn off heat and add drop or two of pink food coloring.

Place gummy bear molds on trays and working quickly, fill molds with wine mixture. You can either pour the mixture over the molds, and use an offset spatula to clean up or you can use an eyedropper (one usually comes with gummy bear molds).

Once molds are filled, place in fridge for about two hours to firm up.

In a small bowl, mix together remaining 1/3 cup granulated sugar and citric acid.

Pop gummies out of molds and let come to room temperature.

Toss gummy bears in sugar mixture to coat.

Store in airtight containers if not enjoying right away. Do not store in fridge.

Though you wouldn’t necessarily know it from my blog, I have a thing for homemade candy.

Homemade Honeycomb Candy

c. Granulated Sugar

c. Corn Syrup

Honey

c. Water

Baking Soda

Love your recipes, style and stories. My wife calls me marlboro man and he does the cooking here.
Made this for the Mrs. since it's her fave and had to throw out two batches before I got taste and texture right. I found raw honey to give it best flavor and sweetness as typical clover type was too sweet and lacked character found in a good raw honey. If you'll eat it out of the spoon, that's what to use. The most troubling part was texture. Scouring sites for tips, I found cooling in dish from a prewarmed oven, ( 145°), turned off before placing back in oven for cooling one hour, kept bubbles from collapsing. It turned out with perfect texture. Crisp, melt in your mouth honeycomb that doesn't stick to your teeth.

Homemade rock candy is easy to make! It simply requires a little bit of patience and a whole lot of sugar. Whether you&#039;re making the sweet treat to enjoy for dessert or as a science experiment to do with your kids, you&#039;ll be amazed at how fun DIY rock candy is.

DIY Rock Candy

wooden skewers

mason jars ((I recommend 16 oz))

clothespins

granulated sugar, (plus more for coating skewers)

Food coloring

Submerge skewers in water, coat them in sugar, and then set out to dry. I like to do this a day ahead of time, but as long as you let them dry for an hour, they should be fine.

Make sure your jars are clean and not cold (run hot water through them if necessary). Attach a clothespin or chip clip to the top of each skewer and then balance over the top of jars. Be sure your skewer is hanging about an inch from the bottom of the jar as the rock candy crystals will stick to the bottom of the jar and will make it tough to remove skewers.

In a large saucepan, bring water to a boil. Add sugar in one cup at a time, stirring with a wooden spoon and letting each cup fully dissolve before adding the next. You&#039;ll notice it becomes harder and harder for the sugar to dissolve as you add more in.

Once your final cup of sugar has been dissolved, let mixture simmer for about 5 minutes before removing from heat. Let mixture rest off the heat for about 15 minutes.

Divide sugar solution amongst the 5 prepared jars. Stir in food coloring at this time. I recommend bringing your jars to where they&#039;ll be resting for the next 6-7 days at this time. Be sure to use caution as the jars will be very hot. Once they&#039;re in their resting spots, place prepared skewers into solution. You&#039;ll want to try your best not to move jars around much once skewers are in place.

You&#039;ll likely see little crystals forming within hours, but you&#039;ll want to let the jars rest for 6-7 days to let sugar crystals fully form.

When ready to remove rock candy sticks from jars, use your finger or a fork to gently crack the hardened sugar on top of the jar and gently wiggle the stick to release. Let solution drizzle from stick (I recommend setting the candy over an empty jar or bowl to let it drip) before enjoying the candy.

This decadent homemade Chocolate Truffle Recipe is an easy no-bake dessert option that comes together with just 5 ingredients. These rich and fudgy truffles can be covered in your favorite toppings and a smooth chocolate coating to finish them off!

Top 25 homemade candy recipes from across the web

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

Top Tags

Buttercream Truffles

The Tastiest Turkish Delight Recipe

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Honeycomb Recipe

Buttercrunch Toffee

Homemade Tim Tams

Chocolate Truffles

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Peanut Butter Cups

Rosé Sour Patch Kids

Homemade Honeycomb Candy

DIY Rock Candy

Chocolate Truffles

Pumpkin Spice Cookie Butter Buckeye...

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Best Mazapan Recipe

Top 25 homemade candy recipes from across the web

The most viewed homemade candy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Buttercream Truffles

The Tastiest Turkish Delight Recipe

Maple Walnut Fudge Recipe

Honeycomb Recipe

Buttercrunch Toffee

Homemade Tim Tams

Chocolate Truffles

Bourbon Salted Caramel Candy Recipe

Peanut Butter Cups

Rosé Sour Patch Kids

Homemade Honeycomb Candy

DIY Rock Candy

Chocolate Truffles

Pumpkin Spice Cookie Butter Buckeye...

Homemade Peppermint Patties

Easy Lemon Fudge Recipe

Coconut Cream Filled Chocolate Cand...

Peppermint Patty Mint Oreo Truffles

Nut Free English Toffee

Chocolate Covered Sponge Candy

Polar Bear Paws Candy Recipe

Vanilla Buttercream Candies

Maple Syrup Candy

Copycat Kit Kat Bites

Best Mazapan Recipe

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