This is from the Food Network special that aired several times on the channel before eventually morphing into the series “Unwrapped.” topsecretrecipes.com. In this segment I clone a Baby Ruth candy bar.

Do I have to charge sales tax on everything?

Candy Recipe is a short video about what you find at www.bestcandyrecipe.com bestcandyrecipe blog. There will be homemade candy recipes for peanut candy, chocolate recipe, fudge recipes, sugar free candy, toffee recipes and much more. – created at animoto.com

A simple, sweet treat made in a few minutes. Ingredients are cacao powder, coconut oil, agave nectar, coconut spread and large shredded coconut.

Related Blogs

Related Blogs

All the links are designed to help you find the best deals on a wide range of goods and services and will increase in time.

Extreme Sports Related

The extreme sports related section presents interesting blogs and sites about adrenalin pumping activities. This is what energizes life and definitely something you should try, if you dare…

Dual Suspension Mountain Bikes
Mountain Bikes has been around for quite a while now and at a glance you might think that they are certainly not something that rises you adrenalin. Well, that depends on the way you use the bike. With a dual suspension mountain bike you can have a lot more fun that you might have considered.
www.DualSuspensionMountainBikes.com

Kitesurfing Equipment
Kitsurfing Equipment is a lens talking about what you need when you start out as a kitesurfer. There are also links to some other great info about kitesurfing and even something about snowkiting. To fully enjoy this sport you should try to get the best possible equipment both for your safety and pleasure. Read more about this at
My Kitesurfing Equipment

Renewable Energy

Green energy or renewable energy is something that interest most of us nowadays. We want to participate in the work for a healthier planet and I suppose that all of us are interested in saving some money by using different power sources.

Sunforce Solar Charging Kit
The Sunforce soalr charging kit site is a site featuring products and services from Sunforce. You will find affordable and easy to use DIY solar kits and also a huge amount of different solar power related accessories. If you haven’t decided what is the best solution for you, there are also some interesting reviews of the solar products.
www.SunforceSolarChargingKit.com

Build Solar Panel
Build solar panel is as the name indicates a site about how you can build your own solar panels. You find information about how to build completely from scratch and also how you can buy used parts to assemble you solar power system. There is also links to various solar kits that might be of interest if you want to save some time when you build your panels.
www.buildsolarpanel.org

Solar Panels For Home Use
Solar panels for home use i also a blog discussing different choices when you are about to install solar panels. What type of panels should you choose? What do you need more than the panels, accessories? How much will it cost? How much will I save? There are a lot of questions in this matter and you will find many answers at
www.solarpanelsforhomeuse.org

Live Off Grid
People are tired of high energy bills and the complete dependency of a electric supply from another company. The dream to live off grid is in the mind of many of us. Few of us are capable of doing that to 100% but maybe we could use holidays and weekends to start with. The Live off Grid offers lots of ideas an solutions for a green living.
www.live-off-grid.net

Build Wind Generator
Build wind generator is a blog about how we actually can build our own wind generator for a couple of hundred dollars. This if naturally not the most efficient wind generator but can be a great start. You will also find some other interesting solutions if you love wind power.
www.buildwindgenerator.org

Earth4Energy | Build Solar Panels at Home
This is a site that offers a great DIY course about how to build your own solar panels and also how to build your first wind generator. It’s a comprehensive self study with videos and downloadable material allowing you to get started right away. This is the leading solar energy course today.
www.MakeEarthEnergy.com

Toys

There are toys for both children and adults and this section will not make any difference to that. We will however start with a favorite of mine some years ago (quite many actually).

Scooby Doo Toys
Scooby Doo of today is huge. There are Scooby Doo figures, action games, Scooby Doo dolls, toy mystery machines, Scooby Doo video, cuddly toys, Scooby Doo magazine, puzzles, Scooby Doo monsters, interactive games, Scooby Doo computer games, Scooby Doo plush and the new Scooby Doo movie. In this lens you find a mixture of all this and also some other great info about Scooby Doo.
www.squidoo.com/scoobydoo-toys

Entertainment

Entertainment could mean different things to most of us. Let say that this part is where you will find links to sites that don’t fit into any other category on this page. Music, movies and games can be valid topics in this category.

Jukebox mp3 Players
Jukebox mp3 players is a site discussing old time jukebox mp3 players with modern playback capabilities and the latest mp3 players on the market. The definition of a jukebox mp3 player could be different as long as you keep asking. When I hear the phrase I do think of an jukebox many years ago and that would certainly be the old-time category.
www.squidoo.com/jukebox-mp3-players

Kindle | Kindle DX | Kindle Accessories

Kindle is the new way of accessing digital information. It is a system that will revolutionize the way we read books, newspaper, magazines and in many cases even how we access the Internet.

Kindle D00701 ebookreader is the reading device from Amazon

Kindle D00701 is the latest generation with 6″ display and global wireless using 3G. The paper like display makes it easy to read even in bright sunlight. It has a long battery life and can hold up to 1,500 books.
www.d00701ebookreader.com

Kindle DX D00801 is the new large display reading device from Amazon

Kindle DX D00801 is the latest generation with 9.7″ display and global wireless using 3G. The e-ink screen reads like real paper and makes it easy to read even in bright sunlight. It has a long battery life and can hold up to 3,500 books. A new feature is the auto rotating display for full view maps, graphs and Web pages.
www.kindledxd00801.com

Strollers | Prams | Pushchairs

As a parent it can be difficult to choose the right stroller or pram as the market is flooded with different brands and models. Below you find links to a couple that we have found to be the most popular ones right now.

Inglesina Classica Bassinet prams are classic quality strollers

The Inglessina Classica Bassinet pram or stroller also offer a related travel system, packages and accessories.The 2010 models include the following colors: Marina, Ecru, Vernice, and Genziana. Quality and classic design as well as your childrens safety makes this pushchair such a popular one.
www.InglesinaClassicaBassinet.com

The 6001BCL1 Graco SnugRider stroller is the bestselling baby stroller for a reason.

The 6001BCL1 Graco SnugRider pushchair frame is the preferred pram in the market right now. The reasons are many and one must be the great system of baby gear that Graco offers. You find car seats, highchairs, swings and playards and they are all designed to be the best choice for you baby.
www.6001bcl1.com

Birthday Gifts | Presents | Birthday Present Ideas

Sometimes it can be a real pain to find the right birthday gift. You might think that the person have everything he or she need and you are totally without ideas. Below you find a couple of sites that can help you to find out what could be the best birthday present.

Birthday presents idea is a mix of interesting and unusual anniversary gifts.

This is a lens that actually was born from my own ideas that I found that many interesting things at Amazon when I browsed the shop. Birthday presents ideas is a mix of unusual gifts, popular presents, top personalized presents right now.
Birthday Present Ideas

Shoes | Dansko Shoes | Discount Dansko Shoes

Shoes and footwear need to be chosen with care. You want shoes that are lovely enough to wear to the office during the day and yet are great for all day walking trips around the city.

Discount Dansko shoes is a site presenting the most popular shoes from Dansko

Dansko shoes is a well known quality shoe manufacturer famous for their anatomic foot beds made to assist the foot properly. The Dansko footwear has grown to be the choice of docs, nurses, teachers, chefs and other professionals. Find an large assortment of clogs, boots, slip ons, sandals and pumps.
Discount Dansko Shoes

Shopping

This is where you find some shopping sites that we have found interesting or valuable. We try to choose sites that offer great value for the money and often also have some great offers available.

Palace of Silk offers beautiful silk flowers, silk scarves and fabrics.
This is a silk shopping site with interesting silk products for everyone. You will find delicious underwear, silk bedding, silk pajamas and suits. The most popular silk products are the silk flowers and the silk scarves.
www.PalaceOfSilk.com

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This white chocolate fudge is  taking you to heaven.  An old-fashioned favorite who is really tasty with rum and walnuts. Simple recipe to follow,  gives you: 25 squares. Here you can find more sweet homemade chocolate recipes, articles, cookbooks and other stuff with and about chocolate.

Ingredients:
1 1/4 lb White chocolate; cut-up
14 oz Sweetened condensed milk
1 1/2 ts Rum extract
1 1/2 ts White vinegar or lemon juice
ds Salt
1 1/2 c Walnuts; chopped
6 oz Semisweet chocolate chips melted

Directions:
In a 2-qt glass bowl, melt white chocolate with sweetened condensed milk in microwave on Medium 3 to 4 mins, or until melted and smooth when stirred. Stir in rum extract, vinegar, and salt; mix well. Stir in walnuts. 2. Spread half of white chocolate mixture into a buttered 8- or 9-inch square baking pan. Refrigerate about 10 mins, or until almost set. Spread melted semisweet chocolate over white chocolate. Carefully top with remaining white chocolate mixture, spreading evenly over all. Refrigerate until firm, about 2 hours or longer. Cut into 25 squares. Store in refrigerator in tightly covered container.

photo credit: kevygee

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Try this candy making recipe for Grandmom’s Irish Potatoes. You will love these balls with a nice taste of vanilla and cinnamon. You can roll them in cocoa and decorate with nuts. Original recipe yield: 2 dozen.

Ingredients:
1 1/2 cups white sugar
1 tablespoon butter
1/2 cup evaporated milk
1/8 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons ground cinnamon

Directions:
In a saucepan over medium heat, combine the sugar, butter, evaporated milk, cream of tartar and salt. Mix well and bring to a boil. Cook to the soft ball stage at 234 degrees F (115 degrees C). A few drops will form a soft ball when dropped into cold water. Remove from heat and cool to room temperature. Add vanilla and beat until creamy and stiff. Roll into balls and shape like little potatoes. Roll each ball in cinnamon to coat, then press in pieces of chopped nuts to look like eyes. You can also dust with cocoa to simulate dirt.

Delicious peanut butter candy recipe.These bon-bons with peanut butter, chocolate and graham cracker crumbs are crispy and tasty. One of my favorite candy.

Ingredients:
1 1/2 c. graham cracker crumbs
1 c. peanut butter
1 c. melted oleo or butter
1 lb. powdered sugar
12 oz. milk chocolate chips
1/2 bar paraffin

Directions:
Form crumbs, peanut butter, oleo and sugar into balls and freeze. Melt chips and paraffin in double boiler. Dip balls into chocolate mixture.

photo credit: stevendepolo

This is a very easy candy microwave recipe. Delicious with peanut butter  and white chocolate. Original recipe gives: 24 servings.

Ingredients:
16 ounces white chocolate, chopped
3/4 cup crunchy peanut butter
1 cup milk chocolate chips

Directions:
Butter a 10×15 pan. Set aside.
Place white chocolate in a medium-sized microwave-safe bowl. Microwave on High until melted, stirring frequently. Stir in peanut butter.
Spread into prepared pan. Drizzle with melted milk chocolate chips, stirring through mixture to create a marbled effect. Let stand until set. Break into bite-sized pieces.

Tiger Butter I

“This is made in the microwave and is very easy and tasty.”  Original recipe yield: 24 servings.

Ingredients:
16 ounces white chocolate, chopped
3/4 cup crunchy peanut butter
1 cup milk chocolate chips

Directions:
Butter a 10×15 pan. Set aside.
Place white chocolate in a medium-sized microwave-safe bowl. Microwave on High until melted, stirring frequently. Stir in peanut butter.
Spread into prepared pan. Drizzle with melted milk chocolate chips, stirring through mixture to create a marbled effect. Let stand until set. Break into bite-sized pieces.

photo credit: indi.ca

Are you looking for a popcorn candy recipe? Here is a very good one with chocolate pieces  and marshmallows. Easy and fun to do, very luscious.This recipe gives: 1 dozen.



Ingredients:
1/2 cup butter
1 (16 ounce) package large marshmallows
2 cups popped popcorn
1 cup candy-coated chocolate pieces

Directions:
In a saucepan over low heat, combine the butter and marshmallows. Stir until marshmallows are softened.
Add popcorn and candies; mix until evenly coated with marshmallows.
Allow to cool enough to touch. Grease hands with butter and form into balls

photo credit: seantoyer

A chocolate coating recipe for truffles .They taste delicious , with bittersweet chocolate and your favorite liqueur. This recipe yields: 12 servings.

Basic Truffle Recipe:
4 oz Ghirardelli Bittersweet Chocolate
2 T  Butter,cut up
2 T  Heavy whipping cream
1 1/2 T  Liqueur (to 2 Tbsp)

Chocolate Coating for Truffles:
4 oz Ghirardelli Bittersweet Chocolate
2 t  Peanut,almond, or walnut oil

Directions:
For Truffles: In double boiler, melt broken chocolate,
stirring constantly. (Or microwave 2 1/2 to 3 minutes on medium.)
Remove chocolate from heat; blend in butter. Stir in cream, then
liqueur. Combine with chopped nuts or candied fruit if desired. Chill
10-15 minutes, stirring frequently until thick enough to hold a
shape. Drop by heaping teaspoon or #70 scoop onto foil lined baking
pan. Shape round, if desires. Cover and freeze 20-30 minutes to set
truffles firm for dipping with chocolate. For a variety of truffles,
repeat the recipes using liqueurs such as Grand Marnier, Amaretto,
Kahlua, Creme de Menthe.

For Coating:
Melt chocolate as directed in basic truffle recipe.
Remove from heat and stir in oil. Cool chocolate to 85-90-F for
dipping. Dip cold, firm truffle into melted chocolate, holding with a
fork and spooning with several coats of chocolate. Place each onto
foil lined baking pan. Decorate top with nuts, candied fruit, etc.
Chill at least 2 hours to set chocolate. Roll in Ghirardelli Ground
Chocolate, if desired. Place into tight container and store in cool,
dry place to age for several days. Coats 12 truffles.

photo credit: Digital Sextant

Try this caramel icing recipes for your New Year’s Pretzels. An old German recipe that me and my family has done many times, and it’s always appreciated. Yummy! The orginal recipe yields: 2 portioner.

Ingredients:
2 c  Milk
2 pk Yeast,Active, Dry
1/2 c  Sugar
2    Eggs,Large
1   ,Water
1/4 c  Almonds,Chopped
1/2 c  Butter (Or Margarine)
2 t  Salt
7 c  Flour,Unbleached
1 c  Confectioners’ Sugar
1 t  Vanilla Extract

Directions:
Heat milk and butter until very warm (120-130 degrees F.).  Mix
yeast, salt, sugar, and 1 cup flour.  Slowly beat into warm milk.
Beat for 2minutes.  Add eggs and 1 cup of flour.  Beat for an additional
2 minutes. Add enough flour to form a soft dough.  Knead until smooth
and elastic, about 5 minutes.  Place dough in a greased bowl.  Let
rise in a warm place until doubled in bulk, about 1 hour.  Punch
dough down and let rise again until doubled. (1 hour more).  Divide
dough in half.  Shape pretzel as follows:  Roll dough into a rope
about 30 inches long and 1 1/2 inches in diameter.  Cross the ends
leaving a large loop in the center.  Flip loop back onto crossed ends
to form a pretzel.  Repeat with remaining dough. Place pretzels on
greased baking sheets.  Let rise 15 minutes more.  Bake at 375
degrees F for 25 to 30 minutes or until golden brown.  Cool on wire
racks.  Mix confectioners’ sugar, water and vanilla to form a thin
icing. Spread icing on pretzels and sprinkle with chopped almonds.

photo credit: John of Austin

A Chinese peanut candy recipe with ingredients like chocolate, roasted peanuts  and chow mein noodles. Scrumptious  New Year candy. Original recipe give: 2 dozen.

Ingredients:
2 cups semisweet chocolate chips
2 cups butterscotch chips
2 1/2 cups dry-roasted peanuts
4 cups chow mein noodles

Directions:
Butter a 9×13 inch dish.
Melt chocolate and butterscotch chips in the top of a double boiler over simmering water. Remove from heat and stir in peanuts. Stir in noodles until all is well coated. Press into prepared dish. Chill until set; cut into squares.

photo credit: OkayMaybeNot

A nice hard candy recipe with sweet  memories from my childhood.They are easy to make, flavored with corn syrup and peppermint extract. Really delicious. The recipe gives 1 1/4 pounds.



Ingredients:
2 cups white sugar
1 cup water
3/4 cup light corn syrup
1/2 teaspoon peppermint extract
1 drop red food coloring (optional)
1/8 cup confectioners’ sugar

Directions:
In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.
Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

photo credit: Stéfan

If you are a fan of chocolates recipes, you must make this delicious  drink with ice cream, bananas and whipped cream. Serve in beautiful glasses. Perfect for the Christmas party.

Ingredients:
1/4 c Whipping cream
7 Scoops Ice cream
1/2 c Chopped pecans
1/4 c Chocolate syrup
1 Banana

Directions:
Put  all of these in a blender. Put whipped cream and nuts on top of glasses.

photo credit: josh.liba

This holiday candy recipe is simple and easy to make of marshmallows and cornflakes, decorate with red hot  cinnamon candies and you have a fun and delicious  Christmas gift to your brother or best friend. Original recipe yield: 1 1/2 dozen.

Ingredients:
1/2 cup butter
30 large marshmallows
1 1/2 teaspoons green food coloring
1 teaspoon vanilla extract
4 cups cornflakes cereal
2 tablespoons cinnamon red hot candies

Directions:
Melt butter in a large saucepan over low heat. Add marshmallows, and cook until melted, stirring constantly. Remove from heat, and stir in the food coloring, vanilla, and cornflakes.
Quickly drop heaping tablespoonfuls of the mixture onto waxed paper, and form into a wreath shape with lightly greased fingers. Immediately decorate with red hot candies. Allow to cool to room temperature before removing from waxed paper, and storing in an airtight container.

photo credit: Vali…

Absolutely heavenly candies recipe with goodies like walnuts, coconut, graham cracker crumbs and chocolate. I make them  every Christmas and gives them to family and friends as a gift. Gives about 2 lbs of candy.



Ingredients:
1 c Butter Or Regular Margarine
1/2 c Peanut Butter; Cream Style
2 1/3 c Graham Cracker Crumbs
2 c Confectioners’ Sugar; Sifted
2 c Flaked Coconut
1 c Walnuts; Chopped
6 oz Chocolate Chips; Semi-Sweet
1 Paraffin Piece; 2 1/2″,Cut Up

Directions:

Combine the peanut butter and butter in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until melted. Remove from the heat. Combine the graham cracker crumbs, confectioners’ sugar, coconut, and walnuts in a bowl. Pour the peanut butter mixture over all then toss until well blended. Shape the mixture into 1/2-inch balls. Place on waxed paper lined baking sheets. Cover with aluminum foil. Chill in the refrigerator. Combine the chocolate chips and paraffin in the top of a double boiler. Place over hot water and stir until melted. Dip the balls in the chocolate. Place on waxed paper lined baking sheets and let stand until the chocolate is set. Cover with aluminum foil and store in the refrigerator.

photo credit: Digital Sextant

Easy made white chocolate fudge recipes with a taste of white chocolate, vanilla and candied cherries. Perfect  Christmas gift. The recipe gives  2 -1/4 pounds.

Ingredients:
3 (6 ounce) packages white chocolate chips
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1/2 cup chopped green candied cherries (optional)
1/2 cup chopped red candied cherries (optional)

Directions:
Over low heat, melt chocolate with Condensed Milk, vanilla and salt. Remove from heat; stir in cherries. Spread into wax paper 8 or 9-inch square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board; peel off wax paper and cut into squares. Store covered in refrigerator.
Turn fudge onto cutting board; peel off wax paper and cut into squares. Store covered in refrigerator.

Other White Chocolate Fudge Varieties:

Rum Raisin White Fudge: Omit vanilla and cherries. Add 1 1/2 tsp. white vinegar, 1 tsp. rum flavoring and 3/4 cup raisins. Proceed as above.

Toasted Nutty White Fudge: Omit cherries. Add 1 cup chopped toasted nuts. Proceed as above.

photo credit: Gúnna

Christmas Strawberries is a delicious crystal candy recipe, with a lovely taste of vanilla and decorated with slivered almonds. Perfect for your Christmas gift basket. Recipe gives 2 dozen.



Ingredients:
2 (6 ounce) packages strawberry flavored gelatin
1 (14 ounce) can sweetened condensed milk
2 cups flaked coconut
2 teaspoons vanilla extract
1/2 cup red decorator sugar
1/4 cup green decorator sugar
2 ounces slivered almonds

Directions:
Blend together the gelatin and condensed milk. Add coconut and vanilla; mix well and refrigerate until chilled.
Roll into small balls and shape into strawberries; roll in red sugar crystals.
Dip fat end into green sugar crystals. Place an almond sliver into the fat end for a stem. To prevent hardening, store in an air tight container until ready to serve.

photo credit: ericskiff

Pecan candy recipe who is  easy  and quick. Your kids will love these turtle candies, eat them up yourself or  give them as a Christmas gift to grandma. The recipe gives 24 candies

.

Ingredients:
4 ounces pecan halves
24 individually wrapped caramels, unwrapped
1 teaspoon shortening
1 cup semisweet chocolate chips

Directions:
Preheat oven to 300 degrees F (150 degrees C). Cover cookies sheet with aluminum foil, shiny side exposed. Lightly grease foil with vegetable oil spray.
Place 3 pecan halves in a Y shape on the foil. Place 1 caramel candy in the center of each Y. Bake just until caramel is melted, about 9 to 10 minutes.
Heat shortening and chocolate chips over low heat just until chocolate is melted. Spread over candies and refrigerate for 30 minutes.

photo credit: cursedthing

If you want for a quick fudge recipes for Christmas, this is the one you looking for.
These fudge are really easy to make and taste so good that you will think you are in heaven. The recipe gives 64 pieces.



Ingredients:

1 cup white sugar
1 cup brown sugar
1 cup heavy cream
1 teaspoon maple flavored extract
1 teaspoon butter

Directions:

In a large glass bowl, stir together the white sugar, brown sugar, cream and maple extract. Place in the microwave, and cook for 11 minutes on full power, or until a candy thermometer registers 234 – 240 degrees F (112 – 115 degrees C). Do not microwave the thermometer.
While the fudge is cooking, fill the sink with 2 to 3 inches of cold water, and add a few ice cubes if you like. When the fudge has cooked, place the bowl into the cold water, being careful not to get any water into the mix. Stir in the butter, and continue stirring until the mixture is thick enough to wrap around the spoon. Pour into a buttered 8 inch square dish, and let stand at room temperature for 30 minutes. Cut into small squares, and store in the refrigerator.

photo credit: Siona Watson

This is a classic Christmas chocolate recipe. Grandma’s Candy is a favorite that me and my kids do every year, it’s a wonderful family tradition. They taste really wonderful, I’m sure you will like them too. Recipe yield: 1 pound.

Ingredients:
2 cups semisweet chocolate chips
1/2 cup butter
2 cups crunchy peanut butter

Directions:
Line a 9 X13 inch pan with foil. Set aside.
In the top pot of a double boiler set, slowly melt chocolate pieces and butter until smooth. Add peanut butter and stir until well mixed.
Pour chocolate mixture into pan; cover and chill in refrigerator until hardened. Cut into small squares and serve.

photo credit: Sunfox

Delicious Christmas candy recipe for the sweet tooth. Chocolate wrapped in red and green almond paste. It looks so yummy that you wanna eat them right away. Recipe gives 14 candies.

Ingredients:

14 HERSHEY®’S KISSES® Milk Chocolates
3/4 cup ground almonds
1/3 cup confectioners’ sugar
1 tablespoon light corn syrup
1/2 teaspoon almond extract
3 drops green food color
3 drops red food color
1/2 cup white sugar

Directions:

Remove wrappers from chocolate pieces. Stir together ground almonds and powdered sugar in medium bowl until well combined. Stir together corn syrup and almond extract; pour over almond mixture, stirring until completely blended. Divide mixture in half, placing each half in separate bowls.
Add green food color to one part; with clean hands, mix until color is well blended and mixture clings together. Add red food color to other half; mix as directed.
Shape at least 1 teaspoon almond mixture around each chocolate piece. Roll in granulated sugar. Store in airtight container in cool, dry place.

photo credit: jc.westbrook

This is a lovely chocolate recipes for candy making. Delicious bars made of white and black  chocolate, topped with walnuts.



Ingredients:

1 lb Real white chocolate, melted
1 lb Chocolate chips; melted
3/4 c Evaporated milk
1/4 c margarine
1 ts Vanilla (or other extract)
1/2 c Toasted hazelnuts (or walnuts)

Dirctions:

To ensure that the recipe will set up properly, do not use white baking confections that are not real white chocolate. The word “cocoa” should appear in the ingredients.
Line the inside of an 8″ square baking pan with plastic wrap and set aside.
Toast nuts by placing on a cookie sheet and baking in pre-heated 350 degrees F. oven until skin begins to flake off. Remove skins by rubbing with a clean towel. Chop nuts with a knife, or pulse in a food processor.

Melt chocolate in a separate medium-sized bowls over double boilers.
Combine and melt the evaporated milk and GoldùnùSoft margarine over medium heat. Remove from heat and reserve.
Add half the milk and margarine mixture to the melted chocolate chips. Mix well, pour into lined baking dish, an spread evenly. Refrigerate a few minutes.
Add balance of milk mixture to the melted white chocolate, then add the vanilla and mix until well blended.
Smoothly spread the mixture over the first layer and top with nuts. Refrigerate until firmly set (24 hrs.) and cut into bars. Store chilled.

photo credit: a little tune

Do you love candy and peanuts? Then this is the goodie for you. They are creamy and sweet. Mmm,delicious! The recipe yield: 5 dozen.

Ingredients:

3 cups salted or dry roasted peanuts
3 tablespoons butter
2 cups peanut butter chips
1 (14 ounce) can sweetened condensed milk
2 cups miniature marshmallows

Directions:

Place 1 1/2 cups of the peanuts in an ungreased 7×11 inch baking pan; set aside.
In a saucepan, melt butter and peanut butter chips over low heat. Add sweetened condensed milk and marshmallows.
Cook and stir until melted. Pour over peanuts and sprinkle remaining peanuts on top. Cover and refrigerate; cut into bars when set.

photo credit: CLF

Lovely milk chocolate truffle recipe. This is my absolute favorite, made of apricots, white chocolate and hazelnuts. Makes 28 truffles.

Ingredients:

1 1/4 C    hazelnuts (aka filberts)
1/4 C      finely chopped dried apricots
24 ounces  imported white chocolate
6 Tbl      heavy cream

Instructions:

On a baking sheet,  spread out 1 1/4 C hazelnuts. Bake at 350 F for 10 minutes, or until nuts are light brown and the dark skins are cracked. Remove as much of the skins as possible by rubbing nuts in a terry-cloth towel. Finely chop nuts in a food processor.

In a 1-quart glass container, combine 12 ounces imported white chocolate, cut up and 6 Tbl heavy cream. [Note:  I used the Nestle white chocolate chips that are available in my local supermarket. It worked well, but I am sure it would be better if you use a good import instead.]

Microwave mixture on MEDIUM (70% power), 3 to 4 minutes, stirring twice, until chocolate is melted and smooth.[You can do this step in a double-boiler if you don't have a microwave.] Stir into melted chocolate 3/4 C of the chopped nuts and 1/4 C fine chopped dried apricots. Cover the mixture and refrigerate 1 to 2 hours, or until mixture is firm enough to hold it’s shape. (If mixture gets too hard, let stand at room temperature for 30 minutes or so, until firm but soft enough to shape.)

Form 28 smooth 1 1/4-inch diameter balls , either by using a 1 1/4-inch automatic-release ice cream scoop, or by rolling 1 Tbl of the mixture between your (clean!) hands. Place on a wax paper-lined cookie sheet and refrigerate until firm, 1hour or longer.

photo credit: Gabriel Rocha (a.k.a. BRIEL)

Elegant, handmade chocolate cream candy that will impress on everyone who taste it.
Decorate them with cocoa or melted chocolate. Voila! The recipe gives about 3 dozen.



Ingredients.

1 2/3 c Heavy cream
2 Unsalted butter; sticks
16 oz Semisweet chocolate; cut in to small pieces
1 ts Vanilla flavoring; or to taste
Cocoa

Directions:

Bring cream and butter to a boil in medium saucepan. Remove from heat and add chocolate. Allow to sit for 5 minutes. Stir until smooth. Add vanilla. Let cool in refrigerator, and stir with whisk every 15 minutes or so until very thick. Chill until firm. Using melon baller or small spoon, scoop out tablespoon sized portions, and place on sheet sprinkled with cocoa. Place in refrigerator to harden. Using palms of hands, gently and quickly roll each portion of chocolate into a ball. Chill again to harden. Roll each truffle in powdered cocoa, finely chopped nuts, or dip into melted chocolate. Store in airtight container in refrigerator.

photo credit: carabou

Red , shiny and delicious toffee apples, also known as candy apples or candied apples. You must have them to Halloween. Yeah, scrumptious! This recipe is for 15 apples.

Ingredients:

15 apples
2 cups white sugar
1 cup light corn syrup
1 1/2 cups water
8 drops red food coloring

Directions:

Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.

photo credit: tibchris

Ingredients:

2 pounds confectioners’ sugar
1 (8 ounce) package cream cheese
2 teaspoons peppermint extract
2 teaspoons butter flavored extract
2 teaspoons lemon extract
1/2 teaspoon green food coloring
1 teaspoon yellow food coloring

Directions:

In medium bowl, cream together confectioners’ sugar and cream cheese until smooth. Divide into three sections and mix peppermint extract and green food coloring into the first, butter flavored extract and 1/2 teaspoon yellow food coloring into the second, and lemon extract and the remaining 1/2 teaspoon yellow food coloring into the third.
Roll each section out onto a flat surface and cut with small cookie cutters, or press into candy molds. Allow individual mints to air dry for 2 hours. Then refrigerate or freeze until serving.

photo credit: G & A Sattler

These cream caramel are so delicious with  chocolate, cream and chopped nuts.
Take the kind of nuts you like best, e.g. pecan or almond. Perfect as Halloween gifts!

Ingredients:

2 c Sugar
3/4 c Light corn syrup
1/8 ts Salt
3 Or 4 squares unsweetened chocolate
2 c Light cream
1 ts Vanilla extract
1/2 c To 3/4 cup chopped nuts

Directions:

Combine sugar, syrup, salt, chocolate and 1 cup cream in large heavy saucepan. Stir constantly until mixture comes to a full foil. Gradually add remaining cream so that boiling does not stop. Continue cooking, stirring constantly, to firm-ball stage (248~F.). Remove from heat. Stir in vanilla extract and nuts. Pour into buttered 8 inch square pan. When cold, turn out on cutting board and cut into 3/4 inch squares.

photo credit: EverJean

This apple chocolate recipe gonna be your new favorite.These apples are so delicious, with semi-sweet chocolate  and peanut butter. An old classics for Halloween, that you will do over and over. The recipe yield 10 dipped apples.

Ingredients:

10 apples, stems removed
10 to 12 wooden ice cream sticks
1 cup HERSHEY®’S Semi-Sweet Chocolate Chips
1 (10 ounce) package REESE’S® Peanut Butter Chips, chopped
3/8 cup shortening, divided

Directions:

Line tray with wax paper. Wash apples; dry thoroughly. Insert wooden stick into each apple; place on prepared tray.
Place chocolate chips, 2/3 cup peanut butter chips and 1/4 cup shortening in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. In necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until chips are melted when stirred. Dip bottom three-fourths of each apple into mixture. Twirl and gently shake to remove excess; return to prepared tray.

Place remaining 1 cup peanut butter chips and remaining 2 tablespoons shortening in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spoon over top section of each apple, allowing to drip down sides. Refrigerate until ready to serve.

photo credit: Chor Ip

This toffee apples recipes is a classic. Make them to your kids Halloween  treat bags, they definitely gonna be a big hit. The recipe gives 8 apples.



Ingredients:

8 apples
3 cups white sugar
1/2 cup white corn syrup
1/2 cup water
8 cinnamon red hot candies
1 teaspoon red food coloring

Directions:

Insert a wooden craft stick into the bottom of each apple. Butter a baking sheet and set aside.
Combine sugar, corn syrup and water in a heavy saucepan over medium heat. Heat, without stirring, to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from heat and stir in candies and food coloring until just mixed.
Holding each apple by its stick, quickly twirl in syrup, tilting pan to cover apple. Lift out of syrup, turning to allow drips to adhere to apple. Place apples on prepared baking sheet to cool completely.

photo credit: Monica Arellano-Ongpin

These caramels apples are a must to do to Halloween. They are delicious, crispy with a layer of  chocolate. A superb recipe that yield 8 apples.

Ingredients:

1 piece of Styrofoam
1 apples
8 ice cream sticks
12 packages (14 oz each) creamy caramels
2 tbs. water
3/4 cup pistachios, chopped
8 foil cupcake liners
3 ounces semisweet chocolate

Directions:

Place Styrofoam on a flat surface. Lightly coat
baking sheet with cooking spray. Remove stems
from apples. Insert wooden stick into stem of
each apple. Place caramels in saucepan. Add the
water, heat stirring until caramels are melted.
Working quickly with one apple at a time, and
keeping caramel over low heat, dip the apple into
the caramel, turning to coat the apple, remove
the apple from the caramel and gently shake.

Pat pistachios onto top of apple, place on prepared
sheet. Refrigerate until caramel is cool. Heat
chocolate in top of double boiler, until melted.
Drizzle chocolate over apples. Press apples
sticks into Styrofoam. Refrigerate until the
chocolate hardens. Remove from Styrofoam to foil
cupcake liners.

photo credit: Eric Kilby

Making caramels is very fun. This is a recipe for the true coffee lover. If you like nuts you can add pecans or walnuts. Yummy! This recipe yield 3 pounds.

Ingredients:

1 cup butter
2 (1 ounce) squares unsweetened chocolate, cut up
2 1/4 cups packed brown sugar
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 cup light corn syrup
1 tablespoon instant coffee crystals
1 cup chopped pecans or walnuts (optional)

Directions:

Line 8-inch square baking pan with wax paper, extending wax paper over edges of pan. Butter wax paper; set aside.
In heavy 3-quart saucepan, melt 1 cup butter and chocolate. Stir in brown sugar, EAGLE BRAND®, corn syrup and coffee crystals. Clip candy thermometer to side of pan. Cook over medium heat, stirring constantly, until thermometer registers 248 degrees F (firm-ball stage*). Mixture should boil at moderate, steady rate over entire surface. Reaching firm-ball stage should take 15 to 20 minutes.
Remove from heat. Remove thermometer. Immediately stir in nuts (optional). Quickly pour into prepared pan, spreading evenly. Cool.
When candy is firm, use wax paper to lift candy out of pan. Use buttered knife to cut into squares. Wrap each square in plastic wrap or place in candy cups if desired.

*Note: To test for firm-ball stage, spoon a few drops of the hot caramel mixture into a cup of very cold (but not icy) water. Using your fingers, form the drops into a ball. Remove ball from water. If it is firm enough to hold its shape but quickly flattens at room temperature, it has reached firm-ball stage. If the mixture hasn’t reached the correct stage, continue cooking and retesting, using fresh water and a clean spoon each time.time.

photo credit: Titanas

My favorite of homemade toffee recipe, with chocolate and walnuts. A perfect gift to Halloween or Christmas, or do them to yourself and enjoy. The recipe gives about 48 servings.

Ingredients:

1 pound butter
1 cup white sugar
1 cup packed brown sugar
1 cup chopped walnuts
2 cups semisweet chocolate chips

Directions:

In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
Pour nuts and chocolate chips into a 9×13 inch dish. Pour hot mixture over the nuts and chocolate. Let the mixture cool and break it into pieces before serving.

photo credit: jessicafm

A very nice old fashioned peanut butter candy. Perfect to  Halloween, everyone will love them. The recipe gives about 18 bars.

Ingredients:

1 cup peanut butter
1 cup white corn syrup
1/2 cup packed brown sugar
1/2 cup white sugar
6 cups cornflakes cereal
1 cup semisweet chocolate chips
2/3 cup peanuts

Directions:

In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar. Cook stirring occasionally until smooth. Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.
Press the entire mixture gently into a buttered 9×13 inch baking dish. Allow to cool completely before cutting into bars.

If you love chocolate making recipes, so you have found the very best here. White chocolate, peanut butter and almonds makes this candy taste like a dream. Very delicious!

Ingredients:

1/2 c Peanut butter — crunchy or smooth
1/2 c Powdered sugar
2 tb Heavy cream
12 oz Imported white chocolate
1/2 c Almonds — toasted and finely chopped
18 Whole natural almonds

Directions:

In a small glass bowl or dish, heat peanut butter in a microwave oven on High 30-40 seconds to soften. Mix in powdered sugar and cream; mixture should be stiff, not runny.
In a medium glass bowl, melt white chocolate in microwave oven on Medium 1-1/2 to 2-1/2 minutes, stirring once halfway through cooking time, or until melted and smooth. Stir in chopped almonds.

Spoon a little white chocolate mixture into bottom of each of 18 paper candy cups 2 inches in diameter, swirling with back of a teaspoon to make an even layer. Drop a little peanut butter mixture on top of white chocolate in each cup and spread around with back of spoon to make an even layer. Spoon remaining white chocolate over peanut butter, using back of spoon to swirl evenly. Top each cup with a whole almond. Refrigerate until firm. Store candies in refrigerator for up to a week.

photo credit: Alex France

They are just wonderful, these strawberry cream candy. Yield about 18 truffles.



Ingredients:

8 oz. cream cheese at room temperature
5 oz. white chocolate
4 cups confectioner’s sugar
1 tsp. grated fresh ginger root
18 medium fresh strawberries
1/4 cup finely minced crystallized ginger (get it in a gourmet food store or well stocked supermarket)
1/2 cup toasted coconut
1/2 cup finely chopped pistachio nuts

Directions:

Melt white chocolate in the top of a double boiler, let cool.
Beat together the cream cheese, sugar and ginger root until smooth. Add melted white chocolate and mix well. Chill for at least 1 hour or until easy to handle. Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit. Pat strawberry dry.

Put a little crystallized ginger into each strawberry. Shape the cheese mixture around the fruit. Coat one end in the toasted coconut, the other in the pistachio nuts. Place truffles in candy cups and chill until serving time.

photo credit: gaab22

A cream candy recipes who I always make to Halloween. Made with chopped hazelnuts, cocoa and vanilla cookie crumbs. Very nice!

Ingredients:

1/2 c Finely chopped hazelnuts
1 c Vanilla cookie crumbs
1 c Powdered sugar
2 tb Cocoa
2 tb Corn syrup
1/4 c Cream
1/2 ts Vanilla

Directions:

Combine all ingredients and mix well. The mixture should be moist to the touch. Roll into balls about the size of a walnut. Roll in powdered sugar or finely chopped hazelnuts. Store for at least 2 days in covered container.

photo credit: lepiaf.geo (lost in translation)

Very nice and easy recipe for sugar free chocolate sauce.

Ingredients:

1 tb Butter
2 tb Cocoa
1 tb Cornstarch
1 c Skim milk
1/2 ts Vanilla
Artificial sweetener to equal 1/3 cup sugar

Directions:
Mix all ingredients until well blended in saucepan. Cook over medium heat stirring constantly until slightly thickened. Remove from heat and set pan in ice water and stir until completely cold. Sauce thickens as it cools. If not cooled over ice, the chocolate sauce will get a pudding-like skin and be rubbery.

photo credit: miss karen

This is my favorite recipe for peanut butter candy, with crunchy peanut butter and graham cracker crumbs. They taste  fantastic. The recipe yield  30 cups.

Ingredients:

2 cups milk chocolate chips
2 tablespoons shortening
1/2 cup butter
1/2 cup crunchy peanut butter
1 cup confectioners’ sugar
2/3 cup graham cracker crumbs

Directions:

In 1-quart saucepan combine chocolate chips and shortening. Cook over low heat, stirring occasionally, until melted and smooth (3 to 5 minutes).
Loosen top paper cup from stack, but leave in stack for greater stability while being coated. With small paint brush, coat inside top cup evenly with about 1 teaspoon melted chocolate to about 1/8-inch thickness, bringing coating almost to top of cup, but not over edge. Repeat until 30 cups are coated; refrigerate cups.

In 2-quart saucepan combine butter or margarine and peanut butter. Cook over medium heat, stirring occasionally, until melted (4 to 6 minutes). Stir in confectioners’ sugar and graham cracker crumbs. Press about 1/2 tablespoon filling into each chocolate cup.
Spoon about 1/2 teaspoon melted chocolate on top of filling; spread to cover. Freeze until firm (about 2 hours) carefully peel off paper cups. Store refrigerated.

photo credit: American Candy Stand Cupcakes (Aust.)

Very easy and quick fudge recipe, with light cream and unsweetened chocolate.The recipe gives: 1 Servings.

Ingredients:

2 c  Sugar
2    Squares (2 oz) unsweetened chocolate
1 c  Light cream
1 T  Butter

Directions:

Combine sugar, coarsely chopped chocolate, and cream.  Cook
over moderate heat, stirring only until sugar and chocolate have
melted.  Continue cooking until mixture reaches 238 degrees or until
a few drops tested in cold water form a soft ball. Remove from heat,
add butter, and cool slightly.
Beat until fudge begins to harden,
then transfer to a buttered platter. Cut intosquares before the fudge
is absolutely firm. Makes a little more than 1 pound. VARIATIONS: To
make Wellesley Fudge, add 1/2 lb of marshmallows when the candy is
removed from the heat.

photo credit: Veganbaking.net

Scrumptious  sugar free candy.These  bars with dates, raisins and prunes are
perfect as a snack and good for your blood sugar if you have diabetics.

Ingredients:

1/2 c dates
1/2 c raisins
1/2 c prunes
3 eggs
1/2 c oleo or margarine
1 tsp soda
1 tsp vanilla
1/4 tsp salt
1 c flour

Directions:

Cut up fruits and boil with 1 cup water add margarine.  Mix all the other ingredients with eggs and dry ingredients.  Add fruit mixture. Bake in greased 9 inch square pan at 350 degrees for 25 to 30 minutes.  NOTE:  1/4 teaspoon each cinnamon and nutmeg may be added *Optional- 1/2 cup nuts or coconut may be used.

photo credit: moria

This is a delicious creamy peanut butter chocolate recipe with  graham cracker crumbs.
Make them right away and enjoy. This recipe gives about 3 dozen.

Ingredients:

1 cup creamy peanut butter
1/2 cup finely ground graham cracker crumbs
1 cup confectioners’ sugar
2 cups semisweet chocolate chips
2 tablespoons shortening

Directions:
Combine peanut butter, graham cracker crumbs, and confectioners’ sugar in a bowl or a food processor until smooth. Refrigerate for at least 1 hour.
Roll teaspoonfuls of peanut butter mixture into balls. Refrigerate until ready to dip in melted chocolate.

Melt chocolate chips and shortening together in the top of a double boiler until very liquid. Using a fork or a skewer, dip each ball into chocolate leaving just the very top of the ball exposed. Set on a greased cookie sheet, setting each ball on the peanut butter end. Refrigerate until the chocolate is firm.

photo credit: stevendepolo

Making caramel is a great activity, a rainy Sunday.These are easy to make, with a wonderful flavor of caramel and pecans. The recipe gives 24 candies.

Ingredients:

72 pecan halves
24 individually wrapped caramels, unwrapped
1 cup semisweet chocolate chips
2 teaspoons shortening

Directions:

Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets.
Place three pecan halves in a Y shape on cookie sheet and place caramel in center. Repeat with remaining nuts and caramels.
Place in preheated oven 10 minutes, until caramel is melted.
Melt chocolate chips with shortening in microwave, or in a small saucepan over low heat; stir until smooth. Spoon over candies on sheets. Chill 8 hours or overnight, until firm.

photo credit: hfb

Very easy kids toffee recipe with saltine crackers and slivered almonds. Or why not make them to yourself and enjoy this delicious candy. The recipe gives : 1 10 x 15 pan.

Ingredients:

1 (10 ounce) package saltine crackers
1 cup butter
1 cup light brown sugar
1 (12 ounce) package semisweet chocolate chips
1 cup slivered almonds

Directions:

Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet. Line baking sheet with saltine crackers, edges touching.
In a medium saucepan, combine butter and brown sugar and cook until mixture reaches 235 degrees F (112 degrees C) or a small amount of mixture dropped into cold water forms a small ball that flattens when placed on a flat surface. Pour mixture over crackers and spread evenly.
Bake in preheated oven 15 minutes. Sprinkle chocolate chips over hot toffee. When chips turn glossy, spread evenly with spatula. Sprinkle with almonds. Freeze 20 minutes before serving.

photo credit: jessicafm

I love this chocolate covered pretzels recipes, with white chocolate. They are so easy to make, and they taste like a dream. Melt the  chocolate in microwave if you prefer that.

Ingredients:

1 lb White chocolate
1 sm Bag mini pretzels

Directions:

Melt chocolate in double boiler. Put handful pretzels in chocolate, stir to coat. Using large tong meat fork remove and place on foil lined cookie sheet. Put cookie sheet full of pretzels in freezer for a few minutes (1-2 minutes), then remove. Store in airtight container.

photo credit: Nick Bair

Very easy chocolate fudge recipes. They taste delicious with chocolate and vanilla and are quick to make, can it be better? The recipe gives about 36 squares.

Ingredients:

1 lb Powdered sugar
1/2 c  Cocoa
1/4 t  Salt
1/4 c  Milk
1 T  Vanilla extract
1/2 c  Butter
1 c  Nuts,chopped

Directions:

In a 1 1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (it will be too stiff to blend thoroughly).  Put butter over top in center of dish.  Microwave at high for 2 minutes, or until smooth.  If all butter has not melted in cooking, it will as mixture is stirred.  Blend in nuts.  Pour into a lightly buttered 8×4x3″ dish.  Chill 1 hour in refrigerator or 20 to
30 minutes in freezer. Cut into squares.

photo credit: star5112

Ga Ga Clusters

Great peanut candy recipe, from my cousin Linda. She makes these for her kids every Halloween, and they love this candies with  chocolate and marshmallows. The recipe gives : 12 servings.



Ingredients:

1 (12 ounce) package semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package miniature marshmallows
2 cups dry roasted peanuts

Directions:

Lightly grease a 9×13 inch baking dish. In a medium saucepan over low heat combine chocolate chips and milk and stir until chips are melted and mixture is smooth. Meanwhile, combine the marshmallows and peanuts in a large bowl.
When chocolate mixture is heated, pour melted mixture over marshmallows and nuts and mix all together. Pour mixture into the baking dish, cover and refrigerate to chill for 2 hours.

photo credit: lucianvenutian

Delicious homemade peanut butter candy, with graham cracker crumbs which make them crunchy. The recipe gives:  1 -10×15 pan.

Ingredients:
1 1/2 cups margarine, melted
2 cups peanut butter
4 1/2 cups confectioners’ sugar
2 cups graham cracker crumbs

1/2 cup margarine
2 cups semisweet chocolate chips

Directions:
Grease a 10×15 inch pan. In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners’ sugar and graham cracker crumbs. Spread in prepared pan.
Combine 1/2 cup margarine and chocolate chips in a medium saucepan over medium-low heat. Stir occasionally until melted and smooth. Spread over peanut butter mixture. Let cool completely before cutting into bars.

photo credit: VirtualErn

Wonderful butter cream candy with fruitcake crumbs and orange liqueur. If you don’t want to use liqueur, you can use orange juice instead. The recipe gives: 30 servings.

Ingredients:

6 (1 ounce) squares semisweet chocolate
3 tablespoons whipping cream
3 tablespoons butter
2 tablespoons orange liqueur
1 cup fruitcake crumbs
1/2 cup sifted confectioners’ sugar

Directions:

Chop chocolate into small pieces. In saucepan over very low heat, melt chocolate, cream, and butter until blended and smooth.
Stir in liqueur and fruitcake crumbs; chill for 2 hours or until firm.
Shape into 1 inch balls and chill at least 20 minutes. Before serving, roll in icing sugar or coca powder and chill for 20 minutes.

photo credit: adria.richards

Old-Fashioned Sea Foam Candy is a very nice recipe with chocolate and corn syrup. This recipe gives: 2 quarts.

Ingredients:

1 pound white sugar

1/2 pint water

4 tablespoons distilled white vinegar

3 tablespoons light corn syrup

1/2 teaspoon baking soda

12 ounces semi-sweet chocolate chips

2 tablespoons shortening

1 (1 ounce) square unsweetened chocolate

Directions:

Butter or oil an 8 inch square baking pan; set aside.

Put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan (cast iron if you have it). Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover and boil for 3 minutes, then remove lid and boil until temperature reaches 285 degrees F (140 degrees C) on a candy thermometer. Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little.

Pour hot mixture into prepared pan and leave until just beginning to set. Mark into squares with a lightly oiled knife. Leave to set completely. Cut or break into pieces.

Combine chocolate chips, shortening, and baking chocolate in a 2-quart glass bowl. Microwave on High for 2 minutes to melt. Stir with a wooden spoon. Dip candy pieces into chocolate, covering completely. Let cool on waxed paper.

Wrap individually in waxed paper, twisting the ends together, and store in an airtight container.

Ingredients:

1 cup almonds
3 cups white sugar
1 cup butter
1 (5 ounce) can evaporated milk
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
2 cups butterscotch chips
1 (7 ounce) jar marshmallow creme
1 teaspoon vanilla extract

Directions:

Butter a 9×13 inch pan and set aside.
Preheat oven to 300 degrees F (150 degrees C). Arrange almonds on a cookie sheet and place in oven to toast. Stir frequently. Do not burn. Remove from oven and set aside.
In a heavy saucepan, combine sugar, butter, milk, pumpkin, and spice; bring to a boil, stirring constantly. Continue boiling over medium heat until mixture reaches 234 degrees F (118 degrees C) on a candy thermometer, about 10 minutes.
Remove from heat. Stir in butterscotch chips. When chips are melted, add marshmallow cream, nuts, and vanilla. Mix until well blended.
Immediately pour butterscotch mixture into prepared pan. Spread evenly. Cool at room temperture. Cut into squares, and store in the refrigerator in an air-tight container.

photo credit: Crunchy Footsteps

Why don’t make this caramel apples recipes with your kids. The recipe yield: 6 caramel apples.

Ingredients:

6 apples
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons milk

Directions:

Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

photo credit: eyeliam

You must try this luscious recipe of toffee. If you are a hazelnut lovers, this is gonna be a new  candy favorite. Yum ! The recipe gives: 1 pound of candy.



Ingredients:

1 1/2 cups milk chocolate chips
1/2 cup white sugar
1/2 cup butter (no substitutes)
1 1/2 cups chopped hazelnuts
2 tablespoons light corn syrup

Directions:

Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil.

Place cocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. Spread the melted chocolate in the bottom of the prepared pan. Set aside in the refrigerator to cool while you make the candy part.

In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. Bring to a boil, stirring to blend as the butter melts. Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.

Pour over the cooled chocolate, and spread into an even layer. Return to the refrigerator to cool. When completely cool, break into bite size pieces, and store in an airtight container.

photo credit: Rex Roof

Ingredients:
1 cup semi-sweet chocolate chips
1 tablespoon shortening
2 cups fresh blueberries, rinsed and dried

Directions:
Melt chocolate in a glass bowl in the microwave, or in a metal bowl set over a pan of simmering water. Stir frequently until melted and smooth. Remove from the heat, and stir in the shortening until melted.
Line a baking sheet with waxed paper. Add blueberries to the chocolate, and stir gently to coat. Spoon small clumps of blueberries onto the waxed paper. Refrigerate until firm, about 10 minutes. Store in a cool place in an airtight container. These will last about 2 days.Recipe yield: 36 candies.

photo credit: Eran Finkle – ערן פינקל

This coconut candy recipe is a cinch to make. If you are a fan of coconut and chocolate, so you’ll love them. Enjoy ! The recipe gives 3 dozen.



Ingredients:

5 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar
14 ounces flaked coconut
4 cups semisweet chocolate chips

Directions:

Blend the condensed milk and the vanilla together in a bowl. Add the powdered sugar a little at a time, blending each time until smooth. Stir in the coconut. You should have a firm mixture. Pat the mixture into a greased 9 x 13 inch pan and chill until firm.

Place the chocolate chips in a microwave-safe bowl and heat on high 1 minute at a time, stirring after each minute, until melted. Remove the pan from the refrigerator and cut the coconut mixture into 1 x 2 inch bars.

Set each bar on a fork and dip into the chocolate, completely coating the bar. Let excess drip off, then set on waxed paper. Repeat for each bar. Bars will take several hours to air-dry; if you are in a hurry you can refrigerate the bars for about 30 minutes.

photo credit: ckaroli

This is a delicious sugar free fudge recipe, with chocolate and nuts.

Ingredients:

1 sq. unsweetened chocolate
1/4 c. evaporated milk
1/2 tsp. vanilla
1 tsp. artificial liquid sweetener
1 pkg. vanilla or chocolate sweetened pudding powder
8 tsp. finely chopped nuts

Directions:

Mix all ingredients together and bring to a boil over med. heat, stirring constantly. When mixture begins to thicken , quickly pour into pan or dish to cool and set. May be refrigerated to hasten cooling.

photo credit: jules:stonesoup

If you where looking for a milk caramel recipes, then you have found it. This candy with pecans and syrup is real tasty.

Ingredients:

4 c  Sugar
5 c  Pecans
4 T  Karo syrup
1 T  Butter
1 cn Condensed milk
1 t  Vanilla
1 cn Water

Directions:

Mix all ingredients except butter, vanilla, and pecans. Cook on low
fire until the mixture forms a soft ball in cold water. Remove from
fire. Add butter, vanilla, and pecans, and beat until the mixture
holds its shape.

Spoon onto buttered wax paper (Add old newspaper
under your wax paper.) If candy gets hard before all is spooned out,
add a little water, and heat over.  Or you can let it stand on low
heat while spooning out.

photo credit: jessicafm

Very delicious microwave fudge recipe. This creamy fudge with  liqueur and walnuts melt-in-your mouth. You will never want to make another sort of fudge if you taste this one. Makes 36 pieces.

Ingredients:

1 sm Potato (about 5 ounces)
3 T  Irish Creme liqueur
2 Squares (2 oz) unsweetened chocolate
3 T  Margarine/butter
1 lb Powdered sugar,unsifted (about 3-1/4 cups)
36    Walnut pieces

Directions:

Line an 8×8x2-inch pan with foil. extending foil over the edges of
the pan. Butter foil; set the pan aside.  Prick potato 2 or 3 times
witha fork. Cook on 100% power (High) for 4-5 minute sor until
tender, turning over once. Cool and peel.  Mash potato (you should
have 1/3 cup).  Add liqueur, stir until smooth.  Set aside.

In a 2-quart microwave-save casserole combine chocolate and margarine;
cook, uncovered, on High for 1-2 minutes or until almost melted,
stirring once.  Stir until smooth.

Stir potato mixture into chocolate mixture.  Slowly stir in powdered
sugar. Stir or knead until smooth.  Press into the foil-lined pan.
Score into thirty-six 1-1/4-inch squares.  Press a walnut piece into
each square. Cover and chill until firm.  Holding foil at edges,
remove the fudge from the pan; cut into squares.  Drizzle Designer
icing over fudge.

=>Designer Icing -In a small microwave-save bowl, cook 1 Tbsp
margarine/butter on High for 45 seconds or until melted. Beat in 1/3
cup sifted powdered sugar and enough Irish Creme liqueur (1-2 Tbsp)
to ake an icing of piping or drizzling consistency.

photo credit: stu_spivack

This is an old time  favorite chocolate marshmallow recipe. Rocky Road Candy is a  delicious combination of chocolate, marshmallows and salted peanuts.

Ingredients:

This is the most fantastic, easy microwave candy recipe  you can find. Make them today,  you can’t fail. They are  sinfully delicious and you gonna love them. The recipe give: 3 dozen.

Ingredients:
1 pound light brown sugar
1 cup heavy whipping cream
2 tablespoons light corn syrup
1 tablespoon butter
2 cups chopped toasted pecans

Directions:
In a deep, microwave-safe bowl, mix together brown sugar, whipping cream, and corn syrup. Microwave on High for 13 minutes.
Mix in butter until well blended. Then stir, stir, and stir until mixture begins to cool and get creamy. Stir in chopped nuts. Drop by tablespoonfuls onto waxed paper to cool.

photo credit: rick

Lovely cheese fudge recipes with white chocolate and orange extract. This fudge is very easy to make and taste superb. This recipe yield: 1 – 8×8 inch.

Ingredients:
2 pounds white chocolate, melted
2 (8 ounce) packages cream cheese
6 cups confectioners’ sugar
1 tablespoon orange extract

Directions:
Beat cream cheese into melted chocolate until well blended. Beat in confectioner’s sugar until mixture is smooth. Stir in orange extract. Spread in an 8×8 inch dish and let set before cutting into squares. Store in refrigerator.

photo credit: laura padgett

This is an super easy chocolate candy recipes that the children love to make. You can roll them into coconut flakes, nib or granulated sugar. Let stand in the refrigerator some hour before serving. The recipe makes: 5 dozen.



Ingredients:
1/2 lb Butter
1 1/2 c Sugar
2 Eggs
1/2 c Strong cold coffee (instant)
2 ts Vanilla
1 c Cocoa
4 c Quick-cooking oats, uncooked

Directions:

Cream butter and sugar. Blend in eggs. Add coffee, vanilla, and cocoa. Mix. Add oats and mix well. Chill 1 to 2 hours. Shape into one-inch balls. Roll in sugar. Store in air tight container. Keep refrigerated.

photo credit: Arria Belli

This old fashioned cream candy recipe is something for the true coffee love. Enjoy the luxurious taste of homemade  mocha fudge filled with delicious pecans, cocoa and strong coffee. The recipe give: 1 Servings.

Ingredients:

1/2 c  Cocoa
3 1/2 c  Icing sugar
1/4 c  Whipping cream
1/2 c  Butter
2 T  Coffee,very strong
1/2 c  Pecans,coarsely chopped

Directions:

Stir together cocoa and icing sugar in large bowl till well blended.
There should be no lumps. Melt butter over medium heat. Add coffee
and beat with an electric beater till smooth. Fold in pecans. Turn
into wax paper lined loaf pan. Smooth top with knife dipped in warm
water. Refrigerate till set. When set, turn and cut into squares.

photo credit: kennymatic

This is a homemade candy recipe for a wonderful sweet praline. The potato  don’t add flavor, only starch. The amounts are approximate, if you want you can add more or less  sugar and peanut butter. Why not make them today! This recipe gives: 1 roll.

Ingredients:

2 tablespoons mashed cooked potatoes
1 tablespoon butter
1 teaspoon milk
1/2 cup confectioners’ sugar
1 cup peanut butter

Directions:

Mix together potatoes, butter or margarine, and milk. Add enough confectioners’ sugar to make a stiff dough.

Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up. Chill and slice.

I just love these recipe for candy peanut butter cups, and so will you do too. They taste delicious and are a snap to make.This recipe gives: 12 cups.

Ingredients:

1 cup semisweet chocolate chips
1/4 cup butter
1 tablespoon vegetable oil
1/4 cup peanut butter

Directions:

Coat a small cup muffin tin with cooking spray. In a microwave-safe bowl, microwave chocolate with butter and oil, stirring often, until melted, 1 to 2 minutes. Pour about a tablespoon of the chocolate mixture into each muffin cup.

Melt peanut butter in microwave, 30 to 40 seconds. Spoon about 1 teaspoon of melted peanut butter over chocolate in each muffin cup. Top with another tablespoon of chocolate.

Chill in refrigerator 30 minutes, until set.

photo credit: RiRi Trautmann

If you want to make sugar free candy these bars are perfect.They are loaded with raisins, bananas, dates and nuts which gives you all that energy you need to cope with your day. Perfect for weight watchers, diabetics or for you who want to eat healthier for a better life.

Ingredients:

3 bananas, mashed
2 eggs
1/3 c. Saffola
1 c. buttermilk
1 c. flour
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp. allspice
1 tsp. soda
2 c. old-fashioned rolled oats
1 tsp. vanilla
1 c. chopped dates
1/2 c. chopped nuts

Directions:

Combine flour, and spices, mixing well; set aside.  Cream bananas, eggs, saffola, buttermilk, and vanilla, blending well.

Add dry ingredients, then add dates, nuts and oats.  Pout into greased 9×13 inch baking pan.  Bake in 325 degree oven for about 25 minutes or until done.

photo credit: bradybouchard

This recipe for chocolate truffles are not difficult to do, even if it take a bit of you time. Use a fine chocolate and cognac of a good quality. Roll in coating with something tasty e.g., chopped pecans, melted chocolate, colored jimmies or dusted them with cocoa powder.

Ingredients:

3 1 oz    square of unsweetened chocolate
1 1/4 c  confectioners’ sugar
1/3 c     butter
3      egg yolks (I use the whites to make macaroons or meringue cookies)
1 tsp     vanilla or 2 TBSP of cognac

Instructions:

Melt chocolate.  Combine sugar and butter in bowl.  Cream together.  Add egg yolks, 1 at a time.  Stir in melted chocolate and flavoring.  Chill mixture.  Break off pieces and form into balls.  Roll in coating.

Air-dry 1 hour.  Store in air-tight container in very cool place.  Makes
about fifty truffles.

Suggested coatings:  ground almonds or other nuts, cocoa, more melted chocolate, confectioners’ sugar, coconut, chocolate or colored
jimmies.

Note that this uses raw egg yolks.  I find a melon baller to be very
handy in forming the truffles.

photo credit: lissalou66

If you want to make peanut butter candy you should try this recipe with graham crackers and semisweet chocolate chips. Even if you never before have made homemade candy, you will succeed with these very tasty tidbits. The recipe gives about: 4 dozen.

Ingredients:

10 graham crackers
2/3 cup butter, melted
2 cups confectioners’ sugar
1 cup crunchy peanut butter
2 cups semisweet chocolate chips

Directions:

Line the bottom of a 10×15 inch jellyroll pan with graham crackers. In a medium bowl, cream together the butter, confectioners’ sugar and peanut butter until smooth. Spread over the graham crackers, and chill until firm, about 15 minutes.

Melt chocolate chips in a bowl over simmering water or in the microwave oven, stirring frequently. Spread over the layer of chilled peanut butter mixture. Refrigerate until firm, then cut into squares.
These keep well placed between sheets of waxed paper in an air-tight container in the fridge.

photo credit: VirtualErn

Fudge with maraschino cherries, chocolate and vanilla are among the best thing you ever tasted. In addition it is a very simple fudge recipes who goes fast to make when you feel peckish for something sweet and tasty to put in your mouth. The recipe gives: 1 – 8×8 inch dish.

Ingredients:

3/4 cup evaporated milk
1 cup white sugar
1 pinch salt
1 (3 ounce) package cherry flavored gelatin
1 cup butter
2 cups semisweet chocolate chips
1 teaspoon vanilla extract
3/4 cup maraschino cherries, halved

Directions:

Butter an 8×8 inch dish.
In a medium saucepan over medium heat, combine milk, sugar and salt. Bring to a boil and stir in gelatin. Boil 4 minutes.

Remove from heat and stir in butter, chocolate chips, vanilla and cherries. Pour into prepared pan. Chill 2 hours before serving.

photo credit: Lori Greig

Super easy candy marshmallows recipe with chocolate and pecan. The recipe gives: 2 dozen.

Ingredients:

1/2 cup butter
1 (14 ounce) can sweetened condensed milk
1 (6 ounce) package butterscotch chips
1 (12 ounce) package chocolate chips
1 cup chopped pecans
1 (10.5 ounce) package miniature marshmallows
1 teaspoon vanilla extract

Directions:

In a saucepan, combine butter and sweetened condensed milk. Bring to a boil, then remove from heat. Stir in chocolate chips and butterscotch chips until melted. Stir in nuts, marshmallows and vanilla. Drop by spoonfuls onto waxed paper.

Here is a sugar free candy recipe on  a fruit bar who is tasty and healthy. We have used  dates and apricots, but you can use other fruit that you like figs, raisins or dried plum.

Ingredients:

1 c. chopped dates
1/2 chopped dried apricots
1/2 c. walnuts
1 1/2 tsp. baking powder
1/2 c. butter
1 1/3 c. rolled oats
1/4 c. oil
2 eggs
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon

Directions:

In saucepan, melt oil and butter, add dates and apricots.  Remove from heat and beat in egg and vanilla.  Combine dry ingredients and mix with rest of mixture.  Bake in 9 x 13 inch pan for 20 minutes at 350 degrees.

photo credit: storem

This  chocolate truffles recipe is sinful delicious, made with dark chocolate and cream.They melts in your mouth and are just wonderful.The recipe gives about 24 truffles.

Ingredients

8 oz Semisweet chocolate; chopped into 1 1/4 inch pieces
4 oz Unsweetened chocolate; chopped into 1/4 inch pieces
2/3 c Heavy cream
2 tb Unsweetened cocoa; sifted
2 tb Confectioners’ sugar; sifted

Directions:

Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 minutes, thin stir until smooth (now you have ganache).

Refrigerate the ganache for 1 hour until firm but not hard. Line a baking sheet with parchment paper. Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles).

When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds.

Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.

photo credit: faungg

Candy with peanuts is very popular, and this is a  super easy recipe even if you never made homemade candy before. You will make them over and over again.
This great recipe gives you: 36 pieces.

Ingredients:

6 oz Chocolate Chips,Semi-Sweet
1/4 c  Light Corn Syrup,Karo
1 T  Water
2 c  Peanuts,Salted

Directions:

Combine the chocolate pieces, corn syrup, and water in a double
boiler top. Place over hot water and stir until melted.  Remove from
the heat and stir in the peanuts stirring until well coated.

Drop the mixture by teaspoonfuls onto waxed paper lined baking sheets.
Cover with aluminum foil and chill in the refrigerator until firm.

photo credit: Russ Neumeier

This is a real gourmet fudge recipes. With butter and sour cream the taste becomes delicious. Add some nuts that you like, e.g. pecan or almonds.

Ingredients:6 Servings
1/4 c  Butter
/4 c  Sour Cream
1 c  White Sugar
1 t  Vanilla
1/4 t  Salt
1/2 c  Nuts
1 c  Brown Sugar
2 T  White Syrup

Directions:

Melt butter.Add brown sugar and heat to boiling.Add white sugar,
sour cream and salt.Cook to 236 degrees.Cool.

Add vanilla and nuts then beat until thick.Pour into buttered pan.

photo credit: Powellizer

You want  to do something together with your kids  today, so why not make homemade candy. This is a very easy chocolate covered pretzel recipes .
You can top them with dark chocolate, peanuts or something else that you think would be yummy.The recipe gives: 16 servings.

Ingredients:
6 (1 ounce) squares white chocolate
1 (15 ounce) package mini twist pretzels
1/4 cup red and green candy sprinkles (optional)

Directions:
Melt white chocolate in the top of a double boiler, stirring constantly.
Dip pretzel halfway into the white chocolate, completely covering half of the pretzel. Roll in topping if desired, and lay on wax paper.
Continue the process until all of the white chocolate is finished. Place in refrigerator for 15 minutes to harden. Store in airtight container.

photo credit: k is for kristina

You gonna love this recipes for English toffee. Nothing compares to homemade candy, it’s so much tastier than that you  buy in the store.
Try this popular recipe with almonds and chocolate.

Ingredients:

2 c  Butter (Or Regular Margarine)
2 c  Sugar
2 T  Light Corn Syrup,Karo
6 T  Water
1 c  Almonds,Blanched, Slivered
6 oz Chocolate Chips,Semi-sweet
2 T  Vegetable Shortening
3/4 c  Almonds,Toasted, Sliced

Directions:

Melt the butter in a heavy 10-inch skillet.  Add the sugar, corn
syrup, water and 1 cup of almonds.  Cook over medium heat, stirring
constantly, until the mixture boils.

Continue to cook, stirring occasionally, until the mixture reaches the soft crack stage,
(290 degrees F on a candy thermometer).
Pour the mixture into a greased 17 X 14-inch baking sheet, (jelly roll pan).

Melt the chocolate chips with the shortening, over hot water, stirring until smooth.
Spread on the toffee, which has been scored with a sharp knife in to bars.
Sprinkle with 3/4 cup of toasted almonds. When the chocolate
has set, break apart at the scores and store in a cool place in tins.

This recipe gives 3 lbs of candy.

photo credit: VirtualErn

This is the easiest and most delicious cream cheese candy recipe that exists.

Ingredients:

1 (3 ounce) package cream cheese, softened
1 tablespoon butter, softened
3 cups confectioners’ sugar
2 drops peppermint oil
any color food coloring paste (optional)

Directions:

Directions:
In a large bowl, combine cream cheese, butter, and confectioner’s sugar. Mix in peppermint oil. Color as desired with food coloring paste, or leave white.

Roll mixture into small balls, and place on waxed paper. Flatten with a fork dipped in confectioners’ sugar. Let dry for about 2 hours on waxed paper, then freeze or refrigerate.This recipe gives 8 dozen.

photo credit: nimetimesthree

Very luscious chocolate fudge recipes with walnuts and marshmallow creme. This is something for the true chocolate lover.

Ingredients:

1 pound milk chocolate
1 pound semi-sweet chocolate chips
2 1/2 tablespoons butter
2 cups marshmallow creme
2 cups chopped walnuts (optional)
1 (12 fluid ounce) can evaporated milk
4 cups white sugar

Directions:

Lightly butter one 9×13 inch pan.
In a large bowl, combine the milk chocolate, semi-sweet chocolate, butter, marshmallow cream and nuts.

In a large saucepan over medium heat, combine the evaporated milk and sugar. Stir constantly and bring to a boil for 4 minutes.
Pour hot sugar mixture over chocolate mixture and stir with large spoon until well blended (do this quickly before fudge begins to harden).

Once this is well blended, pour fudge into a buttered 9×13 inch baking pan. Spread out and smooth into pan.
Set aside to cool and harden, about 6 hours. Cut into squares when ready to serve.

photo credit: Mr. T in DC

Making sugar free candy is easier than you think. This is a delightful recipe with nuts, and if you like it you can add raisins to make them even more delicious.

Ingredients:

1 (.75 oz.) envelope chocolate Alba 77
3 tbsp. water
1/4 c. Grape-Nut flakes
2 tbsp. chunky peanut butter
2 tbsp. raisins (optional)

Directions:

Mix Alba and water together until smooth; add Grape-Nut flakes and peanut butter and raisins, if you wish.  Mix well.

Form into a 2×5 inch bar on aluminum foil. Wrap in foil and freeze for 2 hours.  Makes : 1 bar.

photo credit: someToast

If you like strawberries, you must try this recipes for chocolate covered strawberries.Use dark or white chocolate, or why not do half of each variety. Let the kids help you, they will love it.

Ingredients:

1  Fresh strawberries
1  pk Chocolate bark

Directions:

Wash and drain strawberries. Pat dry with paper towel. Leave stems intact. Place half of the chocolate in a microwave safe bowl. Microwave on high until melted (appx 2 min). Holding berries by the stem, dip one at a time into the chocolate.

Gently shake excess and place on waxed paper until firm. If chocolate becomes too thick reheat for a few seconds. Chocolate basket: cover a dish of desired shape (pie pan) with foil and spray lightly with Pam.

Place melted chocolate in a ziploc bag and seal. Snip a small hole in the corner and drizzle the chocolate to create a basket. Chill until firm. Carefully remove the basket. Place on a serving tray and fill with chocolate covered strawberries.

photo credit: theogeo

This easy hot chocolate recipe is very delicious, richly flavored with cinnamon and whole cloves. Perfect on a cold winter day when you feel a bit chilly.

Ingredients:

1/2 c Cocoa
1/4 c Dark Brown Sugar; Packed
3 ea Cloves; whole
2 tb Powdered Sugar
Whipped Cream
1 tb Flour; Unbleached
4 c Milk
1 ea Cinnamon Stick;Broken In 1/2
1 1/2 ts Vanilla
4 ea Cinnamon Sticks

Directions:

Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1 stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT boil).

Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or hand beater until foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks.

photo credit: nightthree

I remember this maple syrup candy recipe from my childhood, mom used to let us make them for Christmas. A quick and easy candy, and they taste great.The recipe gives about: 0.5 pound.

Ingredients:

1 cup maple flavored syrup
1/2 cup white sugar
2 teaspoons distilled white vinegar
2 teaspoons baking soda

Directions:

Butter a 9×9 inch pan and set aside.
In a heavy 2 quart saucepan, combine the syrup, sugar and vinegar. Bring to a boil over medium heat, stirring constantly until sugar dissolves.

Continue cooking without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
Remove from heat and quickly stir in the soda; mix well.

Immediately pour candy into prepared pan, Do not spread. Cool and break into pieces.

photo credit: Matt Pettengill

Here is a wonderfully good cream drop candy recipe with pecans and vanilla. This recipe: 50 pieces.

Ingredients:

1 3/4 cups packed light brown sugar
3/4 cup white sugar
1/2 cup hot water
1/4 cup light corn syrup
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla extract
1 teaspoon pecan flavored extract
1/4 cup chopped pecans

Directions:
Combine light brown and white sugars, water, corn syrup, and salt in a heavy 2 quart saucepan. Cook covered until mixture boils rapidly. Remove lid, place candy thermometer in pan, and cook without stirring to 260 degrees F (127 degrees C). Remove from heat.

Beat egg whites until stiff. Pour hot syrup in thin stream over egg whites, beating constantly with electric mixer on high speed. Add vanilla and pecan flavoring.

Continue beating until soft peaks form and candy starts to lose its gloss. Stir in pecans and drop by spoonfuls onto waxed paper. When candy has set, store in airtight container.

photo credit: Corey Leopold

Very easy and quick pot candy recipe. Chocolate mixed with nuts and raisins. This recipe gives: 2 doz.

Ingredients:

2 cups milk chocolate chips
1 tablespoon shortening
1/2 cup raisins
1/2 cup chopped almonds

Directions:
In the top pot of a double boiler, melt chocolate chips and shortening over simmering water in the bottom pot.. Stir until smooth. Remove from the heat; stir in raisins and almonds.

Drop by tablespoonfuls onto waxed paper or parchment. Chill until ready to serve.

photo credit: low-grade

This is a delicious chocolates recipe with vanilla. Let dough stand for a while before you rolling it. The recipe gives: 25 candies.

Ingredients:

2 tablespoons butter, melted
2 (1 ounce) squares unsweetened chocolate, melted and cooled
1/2 cup light corn syrup
3 cups confectioners’ sugar, divided
3/4 cup powdered milk
1 teaspoon vanilla extract

Directions:

In a medium mixing bowl, stir together butter and chocolate. Beat in corn syrup, 2 cups of confectioner’s sugar, powdered milk and vanilla. Dough will be stiff.

Sprinkle a work surface with the remaining 1 cup confectioners’ sugar. Turn dough out onto work surface and knead until remaining sugar is incorporated. Shape into small logs and wrap in waxed paper.

photo credit: Amanda M Hatfield

If you want a bit more wholesome candy. Gives about: 25 balls.

Ingredients:

1 pk (8 0z. size) cream cheese
3/4 c Finely chopped pecans
Milkcote or whitecoat chocolate

Directions:

Cream the cream cheese and add pecans. Chill until cheese will form balls. Dip balls into melted whitecote or milkcote chocolate coating. Gives about 25 balls.

photo credit: joebeone