Candyland Crafts

201 West Main Street, Somerville NJ 08876

 

Phone: (908)685-0410                               Toll Free: (877)487-4289                               FAX: (908)575-1640


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 Candyland Crafts Great Candy Recipes


 

Peanut Butter Filling

                                                                        

18 oz. peanut butter

1 stick butter or margerine

1 box confectionery sugar (4 cups)
 

Cream peanut butter and softened butter with fork. Add sugar 1 cup at a time. Roll into a ball and dip into chocolate, or press into lined candy mold.

Coconut Filling


2 1/2 cups desiccated coconut

1 1/4 cup lite Karo corn syrup

coconut oil
 

Heat corn syrup until warm. Mix with coconut, add a couple of drops of coconut oil, cover, and let stand for 1 hour. Roll into a ball and dip into chocolate, or press into lined candy mold.

Chocolate Covered CherriesChocolate Covered Cherries

 

Cordial cherry candy mold

Chocolate

Dry fondant

Cherries in juice
 

Melt chocolate. With paint brush, paint the sides of candy mold to make a thickened shell. Let harden at room temperature. Mix 1 part dry fondant with 1 part cherry juice. Place sherry into hardened shell. Pour juice mixture into shell, leaving room for chocolate seal coating. Pour chocolate on top to seal. Drizzle a little white chocolate on top  for a classy look. Place mold into freezer for 6 to 10 minutes. Tap out of mold.

Simple FudgeFudge


1 lb. dark chocolate

1 can sweetened condensed milk
 

Melt chocolate. Add condensed milk. Stir well until mixed. Add nuts, raisins, coconut, etc to taste. Spoon into candy cups, or press into lined pan. May also be rolled into a ball and dipped into melted chocolate.

Chocolate Covered PretzelsChocolate Covered Pretzels


Chocolate & Pretzels (+ Sprinkles or other confectionery decorations)

 

Melt chocolate then dip pretzel. Place onto waxed paper to harden. Drizzle with melted chocolate, or cover with sprinkles.

Basic Cream Center


1 lb. dry fondant

3 tbsp. hot tap water

1 tsp. vanilla

4 tbsp. butter or margarine, melted
 

Place fondant in large mixing bowl. Add water, vanilla and butter. With electric mixer, mix for 30 sec. on low speed, until moistened throughout. Mix on high speed for 4 minutes until mixture is smooth and well blended. Scrape sides and bottom of bowl while mixing. Let mixture set in covered bowl at room temperature for 20 minutes. Then place on flat surface and knead for 1 minute. If necessary lightly dust with confectionery sugar. Add a little more water if a thinner mixture is desired.

 

For variety  Add about 3/4 cup of any of the following ingredients> drained and finely chopped maraschino cherries, finely chopped candied fruit, coarsely chopped nuts, chopped jellied candies, raisins, or finely crushed hard peppermint candies. Add these before letting mixture stand. Stir well.

 

For flavored centers Add a few drops of candy oil along with the desired color to mixture. Roll into a ball and dip into chocolate, or press into lined candy mold.

Candy ClustersCandy Clusters


Melt chocolate and add any of the following to desired taste> Raisins, nuts, Toffee Crunch, Malted Milk Crunch, coconut, crisped rice, granola, oatmeal, broken pretzels, cereal . Mix well and spoon onto waxed paper or spoon into candy cups.