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.
2 1/2 cups desiccated coconut
1 1/4 cup lite Karo corn syrup
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 Cherries
Cordial cherry candy mold
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
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 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.
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.
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.