Easy Fudge

hands-on time 45 minutes

chill 2 hours

1. Line a 13×9-inch baking pan with foil, extending foil over edges of the pan (tip). Butter the foil.

2. Butter the sides of a 3-qt. heavy saucepan. In the saucepan combine the sugar, evaporated milk, and salt. Cook and stir over medium-high heat until boiling. Reduce heat to medium; cook and stir 10 minutes more; remove from heat.

3. Add the next four ingredients (through vanilla) and, if desired, the walnuts. Stir until melted. Beat by hand 3 to 5 minutes or until thickened.

4. Pour mixture into prepared pan, turning pan to spread evenly. Cover; chill 2 to 3 hours or until firm. Use foil to lift uncut fudge out of pan; cut into squares (tip, opposite).

Makes 5 lb. (96 pieces).

To Store Layer fudge pieces between waxed paper in an airtight container; cover. Store at room temperature up to 2 days or in the refrigerator up to 1 month.

each piece 90 cal., 3 g fat (2 g sat. fat), 2 mg chol., 21 mg sodium, 17 g carb., 0 g fiber, 16 g sugars, 1 g pro.

Easy Chocolate-Peanut Butter Fudge Prepare as directed, except stir ½ cup creamy peanut butter into the mixture in saucepan before bringing to boiling and substitute 1 cup chopped peanuts for the walnuts.

Easy Rocky Road Fudge Prepare as directed, except after spreading fudge in pan, sprinkle top with a mixture of 1 cup semisweet chocolate chips, 1 cup tiny marshmallows, and ½ cup chopped toasted walnuts. Press mixture lightly into fudge. Chill as directed.

Easy Mocha Fudge Prepare as directed, except stir 2 Tbsp. instant espresso coffee powder or instant coffee crystals into the mixture with the vanilla.

Get it right

When buying evaporated milk, double-check the label to make sure you have the right product. Sweetened condensed milk—sold near the evaporated milk—contains more sugar and will affect your success.

clean cut

For easiest cutting, run a long chef’s knife under very hot tap water. Wipe dry with a kitchen towel and quickly make the cut. Repeat for additional cuts. The hot knife will cut through the fudge like butter.

Easy Fudge or Old-Fashioned Fudge?

Old-fashioned fudge is tricky and requires perfection on three key levels: reaching the exact temperature on the candy thermometer, aggressive by-hand stirring, and a trained eye for the correct texture. One misstep, and the fudge will take on an unappealing graininess. Even among our trained Test Kitchen staff, we prefer the Easy Fudge (opposite), which requires no candy thermometer, uses marshmallow creme for texture and flavor, and requires no special tools.

MARSHMALLOW CREME deflates if you work with it too much, so measuring it with a cup measure is difficult. Just eyeball it when scooping out half of the jar. If you’re off slightly, it won’t affect the results.

Peanut Butter Fudge

hands-on time 30 minutes

stand 1 hour

  • 2 cups sugar
  • 1 5-oz. can (⅔ cup) evaporated milk
  • ½ cup butter
  • ¾ cup peanut butter
  • ½ of a 7-oz. jar marshmallow creme or 2 cups tiny marshmallows
  • ½ tsp. vanilla
  • ½ cup finely chopped peanuts (optional)

1. Line a 9-inch square baking pan with foil, extending foil over edges of the pan (tip). Butter foil.

2. Butter the sides of a 1½- or 2-qt. heavy saucepan. In saucepan combine sugar, milk, and butter. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium; continue boiling 12 minutes, stirring occasionally.

3. Remove saucepan from heat. Add peanut butter, marshmallow creme, vanilla, and, if desired, peanuts; stir until combined. Spread fudge evenly in the prepared pan. Let stand 1 to 2 hours or until firm. Use foil to lift uncut fudge out of pan; cut into squares.

Makes 1½ lb. (64 pieces).

To Store Layer fudge pieces between waxed paper in an airtight container; cover. Store at room temperature up to 2 days or in the refrigerator up to 1 month.

each piece 63 cal., 3 g fat (1 g sat. fat), 4 mg chol., 28 mg sodium, 9 g carb., 0 g fiber, 8 g sugars, 1 g pro.

Peanut Butter Balls

hands-on time 45 minutes

stand 10 minutes

  • 1 cup peanut butter
  • 6 Tbsp. butter, softened
  • 2 cups powdered sugar
  • 12 oz. chocolate-flavor candy coating (almond bark), cut up

1. Line a tray or baking sheet with waxed paper. In a large bowl stir together peanut butter and butter. Gradually add powdered sugar, stirring until combined. If necessary, knead with hands until smooth. Shape peanut butter mixture into 1-inch balls; place on prepared tray.

2. In a 2-qt. heavy saucepan melt candy coating over low heat, stirring constantly, until smooth. Remove from heat; let cool 5 minutes. Using a fork, dip balls, one at a time, into coating, allowing excess coating to drip off. Return to waxed paper; let stand 10 minutes or until set. If desired, after coating has set, drizzle with additional melted candy coating to decorate.

Makes 40 balls.

Crispy Peanut Butter Balls Prepare as directed, except stir 1 cup crisp rice cereal into peanut butter mixture before shaping into balls.

To Store Place balls in a single layer in an airtight container; cover. Store in the refrigerator up to 1 month or freeze up to 3 months. If frozen, thaw at room temperature before serving.

each ball 105 cal., 7 fat (3 g sat. fat), 5 mg chol., 46 mg sodium, 11 g carb., 0 g fiber, 9 g sugars, 1 g pro.

PEANUT BUTTER BALLS

dip it

Place one ball on the tines of a fork. Lower the fork into the candy coating; turn as necessary (or use a spoon to drizzle candy coating over the ball). Lift the ball out, letting coating drip off so you don’t end up with a pool of coating on the waxed paper. Repeat for all.

Chocolate-Covered Cherries

hands-on time 1 hour 15 minutes

stand 3 hours

chill 1 hour

  • 2 10-oz. jars maraschino cherries with stems (40 cherries)
  • 3 Tbsp. butter, softened
  • 3 Tbsp. light-color corn syrup
  • 2 cups powdered sugar
  • 8 oz. chocolate-flavor candy coating (almond bark), cut up
  • 8 oz. bittersweet or semisweet chocolate, cut up

1. Let cherries stand on paper towels 2 hours to drain. Line a baking sheet with waxed paper.

2. In a medium bowl combine butter and corn syrup; stir in powdered sugar. Knead until smooth (chill if mixture is too soft to handle). Shape about ¾ tsp. mixture around each cherry. Place coated cherries, stem sides up, on the prepared baking sheet. Chill 1 to 4 hours or until firm.

3. In a 2-qt. heavy saucepan melt candy coating and chocolate over low heat, stirring constantly, until smooth. Line another baking sheet with waxed paper. Holding cherries by stems, dip one at a time into melted mixture. If necessary, spoon mixture over cherries to cover completely (prevents juice from leaking). Let excess mixture drip off. Place coated cherries, stem sides up, on prepared baking sheet. Let cherries stand until coating is set (1 to 2 hours).

Makes 40 cherries.

To Store Place cherries in single layer in an airtight container; cover. Store in refrigerator up to 1 month.

each cherry 93 cal., 4 g fat (3 g sat. fat), 2 mg chol., 12 mg sodium, 15 g carb., 1 g fiber, 13 g sugars, 0 g pro.

CHOCOLATE-COVERED CHERRIES

Classic Truffles

hands-on time 30 minutes

chill 1 hour 30 minutes

stand 30 minutes

  • 1 12-oz. pkg. semisweet chocolate chips or one 11.5-oz. pkg. milk chocolate chips
  • ⅓ cup heavy cream
  • 4 tsp. cherry brandy, hazelnut or orange liqueur, or milk
  • 3 Tbsp. finely chopped candied cherries or candied orange peel (optional)
  • Toppings such as unsweetened cocoa powder, finely chopped toasted nuts, chocolate sprinkles, crushed candies or cookie, and/or powdered sugar

1. In a 2-qt. heavy saucepan combine chocolate chips and cream. Cook and stir constantly over low heat until melted. Remove from heat; cool slightly. Stir in cherry brandy. Beat the truffle mixture with a mixer on low until mixture is smooth. If desired, stir in candied cherries. Chill 1½ to 2 hours or until firm.

2. Line a tray or baking sheet with waxed paper. Shape the chocolate mixture into ¾- to 1-inch balls. Roll balls in desired toppings; place on prepared tray. Let stand at room temperature about 30 minutes before serving.

Makes 25 truffles.

to store Place truffles in a single layer in an airtight container; cover. Store in the refrigerator up to 2 weeks.

each truffle 90 cal., 6 g fat (3 g sat. fat), 4 mg chol., 2 mg sodium, 10 g carb., 1 g fiber, 9 g sugars, 1 g pro.

CANDY COATING AND CHOCOLATE are both used here for a smooth, rich texture. (We’ve found that using only chocolate results in a finished bark with a tacky texture.)

Candy Bark

hands-on time 20 minutes

chill 30 minutes

  • 6 oz. chocolate- or vanilla-flavor candy coating (almond bark), cut up (1 cup)
  • 6 oz. milk, semisweet, or dark chocolate, chopped, or white baking chips (1 cup)
  • 1 Tbsp. shortening
  • 1½ cups chopped toasted pecans, walnuts, or almonds

1. Line a large baking sheet with heavy foil; grease foil.

2. In a large microwave-safe bowl combine candy coating, chocolate, and shortening. Microwave, uncovered, 1½ to 2 minutes or until chocolate melts, stirring every 30 seconds. Add ¾ cup of the nuts; mix well.

3. Pour mixture onto prepared baking sheet. Spread to ¼ inch thick. Sprinkle on remaining ¾ cup nuts.

4. Chill 30 minutes or until firm. Use foil to lift candy; carefully break into pieces.

Makes 36 pieces.

to store Layer pieces between waxed paper in an airtight container; cover. Store in the refrigerator up to 2 weeks.

each piece 75 cal., 6 g fat (2 g sat. fat), 1 mg chol., 6 mg sodium, 5 g carb., 1 g fiber, 4 g sugars, 1 g pro.

Salted Caramel Prepare and spread mixture as directed, using sliced almonds. Don’t sprinkle nuts as in Step 3. In a bowl combine half of a 14-oz. pkg. vanilla caramels, unwrapped, and 1 Tbsp. milk. Microwave, uncovered, 1 to 2 minutes or until melted, stirring every 30 seconds. Drizzle caramel over chocolate mixture. Sprinkle with ¾ cup toasted sliced almonds; sprinkle with sea salt. Continue as directed.

Dried Fruit and Pretzel Prepare as directed, except use broken pretzels and dried cherries, raisins, cranberries, and/or snipped dried apricots in place of the nuts. Drizzle with 2 oz. melted white chocolate after the mixture sets. Continue as directed.

Mint-Chocolate Prepare as directed, except omit nuts. Arrange 9 chocolate wafer cookies in a single layer on the greased foil. Use vanilla coating; melt half of the coating with 3 oz. milk chocolate chips and half of the shortening. Melt remaining coating with 3 oz. green mint-flavor baking chips. Drop alternating spoonfuls of milk chocolate and mint mixtures over the cookies; swirl. Sprinkle with chopped chocolate-mint layered candies. Chill as directed.

Candy Bar or Cookie Prepare as directed, except omit nuts. Sprinkle with assorted chopped chocolate-covered candy bars or crushed cream-filled chocolate sandwich cookies.

6 EASY CANDIES

candy clusters

In a 2-qt. heavy saucepan stir one 12-oz. pkg. vanilla-flavor candy coating, chopped, over low heat until melted (do not overheat). Remove from heat. Stir in ⅓ cup peanut butter until smooth (do not overstir). Stir in 5 cups assorted desired ingredients (such as cereal, pretzels, nuts, and/or candies). Drop spoonfuls onto waxed paper. Chill 15 minutes. Makes 48 clusters.

stuffed marshmallows

Make a slit in one flat side of each of 24 large marshmallows. Press desired-flavor small candy into each slit. Microwave 12 oz. chopped vanilla-flavor candy coating 1 minute or until melted, stirring every 30 seconds. Dip the cut ends of marshmallows into coating. Sprinkle with sprinkles. Let stand, uncoated ends up, on waxed paper. Makes 24 marshmallows.

spiced nuts

Preheat oven to 325°F. Line a 15×10-inch baking pan with foil; spray with cooking spray. Stir together ¾ cup sugar, ½ tsp. kosher salt, and 1 tsp. cinnamon. In a bowl beat 1 egg white and 1 Tbsp. water with a mixer on high until stiff peaks form. Add 4 cups pecan halves; toss. Toss with sugar mixture. Spread in the pan. Bake 10 minutes; stir nuts. Bake 10 minutes more. Cool; break into pieces. Makes 5 cups.

cream cheese mints

In a bowl stir together 3 oz. softened cream cheese and ½ tsp. peppermint extract. Gradually add 3 cups powdered sugar, stirring until smooth. Tint with food coloring, kneading to distribute it. Form into ¾-inch balls. Roll balls in granulated sugar; flatten with the tines of a fork. Store, tightly covered, in refrigerator. Makes 50 mints.

dipped pretzels

Microwave 12 oz. chopped vanilla- or chocolate-flavor candy coating 1 minute or until melted, stirring every 30 seconds. (Or melt one 14-oz. bag vanilla caramels with 2 Tbsp. heavy cream.) Dip 20 large pretzel rods halfway in coating. Sprinkle with sprinkles or drizzle with melted coating. Let stand on waxed paper until set. Makes 20 pretzels.

candy box caramels

Microwave 12 oz. chopped vanilla- or chocolate-flavor candy coating 1 minute or until melted, stirring every 30 seconds. Unwrap a 14-oz. pkg. of caramels; insert a toothpick in each caramel. Dip in melted candy coating, letting excess drip off. Sprinkle with finely chopped pistachio nuts, toffee bits, or sprinkles. Let stand on waxed paper until set. Makes 44 caramels.

cooking class

True candy making—which involves cooking sugary mixtures to extremely high temperatures—is part art and part science. It might take some practice to get the hang of the different techniques.

at each stage of the candy-making process, the mixture will behave in a different way when a few drops are spooned into cold water. here’s what the mixture looks like at each stage.

THREAD STAGE (230°F to 233°F)

The candy mixture falls off a spoon in a 2-inch-long fine, thin thread.

HARD-BALL STAGE (250°F to 266°F)

When the ball of candy is removed from water, it can be deformed by pressure, but it doesn’t flatten until pressed.

SOFT-BALL STAGE (234°F to 240°F)

When the ball of candy is removed from water, it instantly flattens and runs over your finger.

SOFT-CRACK STAGE (270°F to 290°F)

When the ball of candy is removed from water, the candy separates into hard but pliable threads.

FIRM-BALL STAGE (244°F to 248°F)

When the ball of candy is removed from water, it is firm enough to hold its shape but quickly flattens.

HARD-CRACK STAGE (295°F to 310°F)

When the ball of candy is removed from water, it separates into hard, brittle threads that snap easily and cannot be shaped into a ball.

before you start

1

exact measurements

Use the exact measurements called for in each recipe—do not halve or double the recipe; that will alter the consistency and cooking times.

2

exact pan size

Use the exact pan size called for during the cooking process. If it is too small, the candy mixture might boil over; if it’s too large, the mixture will be too shallow to cover the thermometer bulb and might cook too fast.

3

Calibrate your thermometer

A candy thermometer is crucial for accurate and successful candy making. Choose one that is easy to read and clips to the side of the pan. Before you begin each recipe (every time you make candy), calibrate your thermometer. To do this, submerge tip in boiling water (it should reach 212°F). If it registers above or below this temperature, add or subtract the number of degrees it is above or below 212°F from the temperature listed in the recipe; cook to the adjusted temperature.

Peanut Brittle

hands-on time 10 minutes

cook 45 minutes

  • 2 cups sugar
  • 1 cup light-color corn syrup
  • ½ cup water
  • ¼ cup butter
  • 2½ cups raw Spanish peanuts or cashews
  • 1½ tsp. baking soda, sifted

1. Calibrate your candy thermometer (tip, opposite). Butter two large baking sheets. Butter the sides of a 3-qt. heavy saucepan.

2. In the saucepan combine sugar, corn syrup, water, and ¼ cup butter. Cook and stir over medium-high heat just until butter melts and sugar dissolves. Continue cooking over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling 30 minutes or until the thermometer registers 275°F (soft-crack stage) (opposite), stirring occasionally. Adjust heat as necessary to maintain a steady boil.

3. Stir in nuts. Cook over medium-low heat 15 to 20 minutes more or until thermometer registers 295°F (hard-crack stage), stirring often.

4. Remove saucepan from heat; remove thermometer. Sprinkle baking soda over corn syrup mixture, stirring constantly. Pour onto prepared sheets. Let cool 2 minutes. Using two forks, lift and pull candy into an even layer. Cool completely; break into pieces.

Makes 72 pieces.

to store Place pieces in an airtight container; cover. Store at room temperature up to 1 week.

each piece 70 cal., 3 g fat (1 g sat. fat), 2 mg chol., 36 mg sodium, 10 g carb., 0 g fiber, 10 g sugars, 1 g pro.

Trouble-shooting

If your brittle pulls apart when pulling it with forks, leaving holes in the sheet, it might have cooled too much before you started working with it.

If candy is too sticky (i.e., it sticks in your teeth), the final temperature reached during cooking might have been off slightly. Calibrate your candy thermometer every time you make candy (tip, opposite).

After the mixture comes to a boil, carefully clip the candy thermometer to the side of the pan. It will take a while to get the mixture to 275°F, but keep a close eye on the mixture and adjust heat up or down to maintain a steady, controlled boil.

Carefully stir in the peanuts. Brittle calls for raw Spanish peanuts because they are cooked in the mixture. If you use roasted peanuts, they will get overcooked by the time the mixture makes it to 295°F

The baking soda will change the consistency and appearance of the candy mixture. After stirring it in, immediately pour the mixture out onto buttered sheets to cool slightly. Begin pulling the candy gently using two forks.

CARAMELS

Caramels

hands-on time 20 minutes

cook 45 minutes

stand 2 hours

  • 1 cup chopped walnuts, toasted
  • 1 cup butter, cut up
  • 2¼ cups packed brown sugar
  • 2 cups half-and-half
  • 1 cup light-color corn syrup
  • 1 tsp. vanilla
  • Flaked sea salt (optional)

1. Calibrate your candy thermometer (tip). Line an 8-inch or 9-inch square baking pan with foil, extending foil over edges of pan (tip). Butter the foil. Sprinkle walnuts in pan.

2. In a 3-qt. heavy saucepan melt butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until the thermometer registers 248°F (firm-ball stage) (45 to 60 minutes). Adjust heat as necessary to maintain a steady boil and watch temperature carefully during the last 10 to 15 minutes of cooking; the temperature can increase quickly at the end.

3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Let stand 2 hours or until firm. When firm, use foil to lift uncut caramel out of pan. Use a buttered knife to cut into 1-inch squares. If desired, sprinkle with sea salt. Wrap each piece in waxed paper.

Makes 64 caramels.

to store Place caramels in an airtight container; cover. Store at room temperature up to 2 weeks.

each caramel 80 cal., 4 g fat (2 g sat. fat), 10 mg chol., 33 mg sodium, 12 g carb., 0 g fiber, 12 g sugars, 0 g pro.

Shortcut caramels

Prepare as directed, except substitute one 14-oz. can (1¼ cups) sweetened condensed milk for the half-and-half. Bring mixture to boiling over medium heat instead of medium-high heat. This mixture will take less time to reach 248°F (about 20 to 25 minutes instead of 45 to 60 minutes).

CARAMEL APPLES

Caramel Apples

start to finish 25 minutes

  • 6 small tart apples
  • 6 crafts sticks or wooden skewers
  • 1 14-oz. pkg. vanilla caramels, unwrapped
  • 2 Tbsp. heavy cream or half-and-half
  • Toppers, such as toasted coconut, jimmies, melted chocolate, crushed candies, and/or chopped nuts (optional)

1. Wash and dry apples; remove stems. Insert a crafts stick into the stem end of each apple. Place apples on a buttered baking sheet.

2. In a 2-qt. heavy saucepan combine caramels and cream. Cook and stir over medium-low heat until caramels are completely melted, stirring constantly. Working quickly, dip each apple into hot caramel mixture; turn to coat (heat caramel again over low heat if it becomes too thick to easily coat apples). If desired, drizzle, dip, or sprinkle with desired toppers. Let stand on prepared baking sheet until set. Serve the same day.

Makes 6 apples.

each apple 351 cal., 10 g fat (7 g sat. fat), 6 mg chol., 164 mg sodium, 63 g carb., 3 g fiber, 40 g sugars, 4 g pro.

Butter up

Buttering your hands makes it easier to shape the popcorn into balls. Rub a dab of softened butter into the palms of your hands and on your fingers. Repeat as necessary.

Caramel Corn

hands-on time 20 minutes

bake 20 minutes at 300°F

  • 14 cups popped popcorn
  • 2 cups whole almonds (optional)
  • 1½ cups packed brown sugar
  • ¾ cup butter, cut up
  • ⅓ cup light-color corn syrup
  • ½ tsp. baking soda
  • ½ tsp. vanilla

1. Preheat oven to 300°F. Remove all unpopped kernels from popped popcorn. Put popcorn and, if desired, nuts into a 17×12-inch roasting pan. Keep warm in oven while preparing caramel.

2. Butter a large piece of foil. For caramel, in a 2-qt. heavy saucepan combine brown sugar, butter, and corn syrup. Cook and stir over medium heat until mixture boils. Continue boiling at a moderate, steady rate, without stirring, 5 minutes more.

3. Remove saucepan from heat. Stir in baking soda and vanilla. Pour caramel over popcorn; stir gently to coat. Bake 15 minutes. Stir mixture; bake 5 minutes more. Spread caramel corn on prepared foil; cool.

Makes 18 servings (1 cup each).

To store Place popcorn in an airtight container; cover. Store at room temperature up to 1 week.

each serving 181 cal., 8 g fat (5 g sat. fat), 20 mg chol., 106 mg sodium, 28 g carb., 1 g fiber, 23 g sugars, 1 g pro.

CARAMEL CORN

Popcorn and Candy Balls

start to finish 45 minutes

  • 20 cups popped popcorn
  • 1½ cups light-color corn syrup
  • 1½ cups sugar
  • 1 7-oz. jar marshmallow creme
  • 2 Tbsp. butter
  • 1 tsp. vanilla
  • 1½ cups candy-coated milk chocolate pieces

1. Preheat oven to 300°F. Remove all unpopped kernels from popped popcorn. Place popcorn in a buttered 17×12-inch baking pan or roasting pan. Keep popcorn warm in oven while preparing marshmallow mixture.

2. In a 3-qt. heavy saucepan bring corn syrup and sugar to boiling over medium-high heat, stirring constantly. Remove from heat. Stir in marshmallow creme, butter, and vanilla until combined.

3. Pour marshmallow mixture over hot popcorn; stir gently to coat. Cool until popcorn mixture can be handled easily. Stir in chocolate pieces. With buttered hands, quickly shape mixture into 3-inch-diameter balls. Wrap each ball in plastic wrap.

Makes 16 balls.

To store Place balls in a single layer in an airtight container; cover. Store at room temperature up to 1 week.

each ball 340 cal., 5 g fat (3 g sat. fat), 6 mg chol., 52 mg sodium, 74 g carb., 2 g fiber, 62 g sugars, 2 g pro.

POPCORN AND CANDY BALLS