Welcome To My Candy Recipe Page
** This page is under construction more recipes to follow**
Just some tips for you when making chocolate candies.
1. I always melt chocolate in microwave safe glass bowl in oven on either warm or 180* never put it higher to melt faster it will burn. Also you can keep putting chocolate back into oven when you are not using it to keep it melted.
2. Buy coconut oil at your local grocery store if you plan on making chocolate candies. I get mine at Walmart in baking isle. I use coconut oil for many uses around the house but when making chocolate candies if my chocolate gets thick while working with it I add 1 tsp at a time of coconut oil to the chocolate to thin it out. If you need more than add another.
3. I use Merkens chocolate for all my candy making. I know most Cake and Candy supply shops sell it along with some bulk food stores. It does cost more than chocolate chips or bars of chocolate in the store but it melts a lot better and taste better.
4. I do not refrigerate any of my candies once they are made, you want to keep them in air tight containers in cooler place.
My yummy Peanut butter ball recipe.
I use my stand mixer to make these but you can use hand mixer.
1 lb butter, not margarine, (I use unsalted)
2 cups of creamy peanut butter
Blend in large mixing bowl with mixer.
add
1 tsp vanilla
2lbs powdered sugar.
Mix this all together well with mixer.
I put the bowl in the refrigerator covered with wrap or foil for 1 hour to chill . Once chilled I get multiple cookies sheets out line with wax paper roll the peanut butter mixture into balls the size you like (trust me small is good they are rich) then put into freezer for 20 minutes. While they are freezing I melt my Merkens milk chocolate chips in microwave safe glass bowl in the oven on low or 180* what ever your oven has. (You can use milk chocolate chips or any kind. But I get Merkens from Cake supply shops it cost more but taste better too.) It usally takes 2lbs of chocolate for one batch of peanut butter balls. 2lbs of chocolate take about 30 minutes to melt in oven. Once chocolate is melted and balls are froze get them out dip into chocolate put back onto waxed cookie sheets and stick into freezer for 5 minutes for chocolate to set. You can keep putting chocolate back into oven to keep it melted.
Tip: if your chocolate seems to get thick you can add a teaspoon of coconut oil to the chocolate to thin it out. It is always handy to have coconut oil on hand while making any kind of Chocolate candies. You can buy this is baking isle at walmart and most stores.
I use my stand mixer to make these but you can use hand mixer.
1 lb butter, not margarine, (I use unsalted)
2 cups of creamy peanut butter
Blend in large mixing bowl with mixer.
add
1 tsp vanilla
2lbs powdered sugar.
Mix this all together well with mixer.
I put the bowl in the refrigerator covered with wrap or foil for 1 hour to chill . Once chilled I get multiple cookies sheets out line with wax paper roll the peanut butter mixture into balls the size you like (trust me small is good they are rich) then put into freezer for 20 minutes. While they are freezing I melt my Merkens milk chocolate chips in microwave safe glass bowl in the oven on low or 180* what ever your oven has. (You can use milk chocolate chips or any kind. But I get Merkens from Cake supply shops it cost more but taste better too.) It usally takes 2lbs of chocolate for one batch of peanut butter balls. 2lbs of chocolate take about 30 minutes to melt in oven. Once chocolate is melted and balls are froze get them out dip into chocolate put back onto waxed cookie sheets and stick into freezer for 5 minutes for chocolate to set. You can keep putting chocolate back into oven to keep it melted.
Tip: if your chocolate seems to get thick you can add a teaspoon of coconut oil to the chocolate to thin it out. It is always handy to have coconut oil on hand while making any kind of Chocolate candies. You can buy this is baking isle at walmart and most stores.
Easy English Toffee
Ingredients:
1/2 cup butter not margarine ( I use unsalted)
1 cup sugar
1/2 tsp salt
1/4 cup of water
Directions:
First get out a cookie sheet and butter or spray with butter cooking spray set aside.
In microwave safe glass bowl I put the butter in, pour sugar over top, add salt and pour water on last.
DO NOT STIR EVER!
Then I put this into microwave cook on medium for 5 minutes, check it, cook for two more check it. NEVER STIRRING
You want this to get the color of caramel it usually takes my microwave 10-12minutes to cook, I keep putting it on for a minute at a time after 7 minutes and watch with close eye. REMEMBER DON'T STIR. Once you think it is color you like for toffee take it out pour into cookie sheet with out stirring. (It is basically trial and error if it's too light in color it will be chewy if it's too dark it will be too hard. It took me a few tries to get to perfection.) But after putting the mixture in cookie sheet with out stirring I let it set for 20 minutes or so until it is hard. You should be able to grab it and break it up or use the end of a butter knife to hit it and break into pcs the size you like. Then you melt your chocolate like I tell you in the directions at the top of this page dip each pc into the chocolate, put onto waxed cookie sheet into freezer for 5 minutes.
Ingredients:
1/2 cup butter not margarine ( I use unsalted)
1 cup sugar
1/2 tsp salt
1/4 cup of water
Directions:
First get out a cookie sheet and butter or spray with butter cooking spray set aside.
In microwave safe glass bowl I put the butter in, pour sugar over top, add salt and pour water on last.
DO NOT STIR EVER!
Then I put this into microwave cook on medium for 5 minutes, check it, cook for two more check it. NEVER STIRRING
You want this to get the color of caramel it usually takes my microwave 10-12minutes to cook, I keep putting it on for a minute at a time after 7 minutes and watch with close eye. REMEMBER DON'T STIR. Once you think it is color you like for toffee take it out pour into cookie sheet with out stirring. (It is basically trial and error if it's too light in color it will be chewy if it's too dark it will be too hard. It took me a few tries to get to perfection.) But after putting the mixture in cookie sheet with out stirring I let it set for 20 minutes or so until it is hard. You should be able to grab it and break it up or use the end of a butter knife to hit it and break into pcs the size you like. Then you melt your chocolate like I tell you in the directions at the top of this page dip each pc into the chocolate, put onto waxed cookie sheet into freezer for 5 minutes.