Browse Category by Candy
Candy, Elaine Walker

Maple Candy

2 cups pure maple syrup (use amber grade B for a deeper flavor)

Lightly grease the sides of a large saucepan (this will prevent the syrup from boiling up).

Lightly grease molds (silicone “bite-sized brownie” molds are best).

Pour the maple syrup into the saucepan and bring it to a boil over medium-high heat. Do not stir. Boil until syrup reaches 235 degrees F (soft ball stage) on a candy thermometer.

Turn off the burner but leave saucepan there to cool. Cool to 175 degrees F without stirring. Once the temperature has cooled to exactly 175, stir the mixture rapidly with a wooden spoon until the color begins to turn lighter and mixture becomes thick and creamy. Don’t overbeat or it will become crumbly.

Pour into molds. Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.

Makes about 18?

Candy, Elaine Walker

Peanut Butter Fondant Parfait Cups

2 cups smooth natural peanut butter (like Stonewall Kitchen. You can substitute cashew butter or almond butter, if you prefer.)
1/2 cup coconut oil, organic
1/4 cup pure maple syrup (not imitation)

In a saucepan over medium heat, melt the nut butter with the coconut oil. Stir in the pure maple syrup until smooth and well blended.

Spoon into mini muffin tins (paper lined) or baby food jars (Gerber 2.5 oz size). If using baby food jars, fill 1/3 full. Makes about 20.

Refrigerate for at least 30 minutes.

If desired, top with cream fondant and then chocolate glaze.

Cream Fondant:
1/2 cup heavy whipping cream
1/4 cup whole milk
2 cups sugar
2-1/2 tablespoons light corn syrup
pinch of salt

Add all ingredients to a medium sauce pan. Over medium-high heat, bring to a boil, stirring frequently with a wooden spoon. Clip on a candy thermometer and cook the syrup to 238F or soft-ball stage. Remove from heat and, without stirring or scraping, pour into a baking dish or pie plate. Without excess movement, place in refrigerator (with pot holder or towel underneath) and let cool.

When the bottom of the pan no longer feels warm to the touch, remove it from the refrigerator and stir the fondant by hand with the wooden spoon. (If you don’t wait long enough and the fondant is still warm when you start stirring, it will taste grainy. If you wait too long and the fondant is cold when you start stirring, it will be too hard to stir.) Continue stirring for 15 to 30 minutes, until the fondant becomes very thick. Spoon into muffin tins or baby food jars, creating a layer on top of peanut butter fudge. Fondant is very sweet, so this layer should be thinner than the peanut butter layer. (You may have some leftover.) Refrigerate for at least 30 minutes.

Chocolate Glaze:
7 ounces dark chocolate, melted (use high quality chocolate like Lindt)
1/4 cup butter
1-1/2 tablespoons light corn syrup
1/2 teaspoon vanilla extract

In a double boiler over hot, but not boiling water, combine chocolate, butter, and corn syrup. Stir until chocolate is melted and mixture is smooth, then add vanilla. Spoon into muffin tins or baby food jars, creating a layer on top of the fondant. This layer should be about the same size as the fondant. Baby food jars will not be full.

Serve immediately or keep in the refrigerator to maintain freshness. Can be served chilled (chocolate glaze will be hard) or, for a softer dessert, at room temperature (remove from refrigerator 30 minutes before serving).

Candy, Dorothy Lamalie

Mom’s Fudge

4 cups sugar for firm fudge, or 3 cups sugar and 1 cup Splenda for softer fudge
1 7-ounce jar marshmallow creme
1-1/2 cups (12 ounce can) evaporated milk
1 tablespoon butter
2 cups chocolate chips (Hershey’s Special Dark or Semi-Sweet)
1 7-ounce milk chocolate candy bar, broken into pieces
1 teaspoon vanilla
optional – 3/4 cup slivered almonds, toasted and coarsely chopped*

  1. Line a 9-inch square pan with foil, extending the foil over the edges.
  2. In heavy 4-quart saucepan, stir together sugar/Splenda, marshmallow creme, evaporated milk, and butter. Cook over medium heat, stirring constantly, until mixture comes to a full, rolling boil. Boil, stirring constantly, for 7 minutes.
  3. Remove from heat and immediately add chocolate chips and candy pieces, stirring until chocolate is melted and mixture is smooth. Stir in vanilla (and almonds, if desired).
  4. Pour mixture into prepared pan. Cool until firm. Use foil to lift fudge from pan. Peel off foil. Cut fudge into 1-inch squares. Store in tightly covered container. Makes about 5 dozen pieces or 4 pounds.

Note: for best results, do not double this recipe.

* To toast the almonds, heat oven to 350F. Spread almonds in thin layer in shallow baking dish. Bake 8 to 10 minutes, stirring occasionally, until golden brown. Remove from heat and let cool.

Candy, Desserts, Elaine Walker

Chocolate Covered Potato Chips

2 c. semi-sweet chocolate chips
2 T. Crisco shortening
1 bag of Ruffles potato chips

Melt chocolate chips ad Crisco in microwave or double boiler.
Dip potato chips in melted chocolate. Lay on wax paper. Put in refrigerator for 30 minutes to harden.

Candy, Elaine Walker

Mom’s Butterscotch Peanut Fudge

2-6 ounce packages (2 cups) butterscotch chips
1-14 ounce can sweetened condensed milk
16 large marshmallows, quartered
1/2 c. peanut butter
1 t. vanilla
1/2 c. chopped peanuts

In saucepan, combine butterscotch, milk and marshmallows. Cook and stir over low heat until mixture is smooth and melted.

Remove from heat; stir in peanut butter, vanilla and chopped nuts.

Chil until firm. Cut into squares.

Candy, Dorothy Lamalie

Ohio Chocolate Caramels

1/2 c. milk
1 c. sugar
3-1/2 oz. unsweetened chocolate, grated
1 c. molasses
2 T. butter

In saucepan, heat milk. Add sugar, chocolate and molasses. Stir mixture over medium heat until sugar has dissolved and chocolate has melted. Add butter. Do not stir after mixture begins to boil, for it will make it grainy.

Cook until hard ball stage. (This doesn’t take nearly as long as the American Caramels, and is much firmer.)

Pour into buttered 9″ pan. Cool and cut into pieces.

Candy, Dorothy Lamalie

American Caramels

6 c. sugar
2 c. light corn syrup
1 quart heavy cream
3/4 lb. butter
2 T. vanilla

Put the sugar, corn syrup and cream into a large pan over low heat and stir constantly until sugar has dissolved. Boil without stirring to firm ball stage. (Dorf uses a candy thermometer and boils almost to hard ball stage.) This takes a couple of hours.

Add the butter, stir until well mixed into the syrup, then remove from heat. Add vanilla, mix, and pour into buttered 8″ square pans. Let the caramel set until cold (several hours or overnight), and cut into squares and dip in chocolate.

Dorf takes the caramel out of the pan and cuts on a cutting board with a long, strong knife. As soon as she cuts them, she puts them back in the refrigerator until all are ready to dip. After she dips them, she puts them on wax paper on cookie sheets, freezes for a short time, and then chills completely in refrigerator.

Candy, Dorothy Lamalie

Triple Chocolate Peanut Clusters

2 lbs. white chocolate
12 oz. semisweet chocolate chips
12 oz. milk chocolate chips
24 oz. unsalted dry-roasted peanuts

Melt chocolates, mixing well. Add nuts. Drop by spoonfuls onto cookie sheets lined with wax paper. Chill briefly in freezer, then refrigerate.