10
quick
candy
Homemade candies always make delightful treats, but who has time to make them the old-fashioned way? With the help of a few convenience products and up-to-date methods, these recipes allow you to become a first-rate candy maker—no candy thermometer needed!
fabulous five-minute fudge
prep: 5 min. chill: 30 min. makes: 24 pieces
Melt and stir. It’s that easy when you use your microwave oven to make this ultrarich classic.
1 12-ounce package semisweet chocolate pieces (2 cups)
2⁄3 cup sweetened condensed milk (one-half of a 14-ounce can)
1 tablespoon water
3⁄4 cup chopped walnuts, toasted if desired (see tip)
1 teaspoon vanilla
1 Line a cookie sheet with waxed paper; set aside. In a microwave-safe bowl combine chocolate pieces, sweetened condensed milk, and the water.
2 Microwave, uncovered, on 100 percent power (high) for 1 minute; stir. Microwave about 1 minute more or until mixture is smooth, stirring every 30 seconds. Stir in nuts and vanilla. Pour onto the prepared cookie sheet and spread into a 9×6-inch rectangle. Chill about 30 minutes or until firm. Cut fudge into 11⁄2-inch squares.
note: Store candy as directed. Store at room temperature for up to 1 week.
rocky road clusters
prep: 20 min. chill: 1 hr. makes: about 50 clusters
Just four ingredients make up these melt-in-your-mouth morsels. You don’t even need to measure the marshmallows or chocolate.
1 12-ounce package semisweet chocolate pieces (2 cups)
1 cup creamy peanut butter
1 10.5-ounce package tiny marshmallows (5 1⁄2 cups)
11⁄2 cups honey-roasted or dry-roasted peanuts
1 Line two cookie sheets with waxed paper; set aside. In a medium saucepan combine chocolate pieces and peanut butter. Heat and stir over medium-low heat until smooth. Remove from heat.
2 In a large bowl stir together marshmallows and peanuts. Pour chocolate mixture onto marshmallows and peanuts; stir well to coat. Drop by heaping tablespoons onto the prepared cookie sheets. Chill about 1 hour or until set.
note: Store candy as directed. Refrigerate for up to 2 weeks.
marbled pecan bark
prep: 15 min. chill: 1 hr. makes: 11⁄2 pounds (30 servings)
For more intricate swirls, use a toothpick or a wooden skewer instead of a spoon to marbleize the bark.
4 2-ounce squares vanilla-flavor candy coating, coarsely chopped
1 12-ounce package (2 cups) semisweet chocolate pieces
11⁄2 cups toasted chopped pecans (see tip)
1 Line a cookie sheet with waxed paper; set aside. In a saucepan heat and stir candy coating over low heat until smooth; set aside. In another saucepan heat and stir chocolate pieces over low heat until smooth; stir in nuts.
2 Spread chocolate mixture thinly over prepared baking sheet. Drizzle melted candy coating over chocolate mixture. Using the tip of a spoon, swirl candy coating through chocolate mixture. Chill about 1 hour or until firm. Break candy into pieces.
note: Store candy as directed. Refrigerate for up to 1 week.
mock toffee
prep: 15 min. chill: 1 hr. makes: 12 to 16 pieces
Line the baking dish with parchment paper to make it easy to remove the toffee from the dish after microwaving. Crease the paper edges along the inside edges of the dish so the liner fits nicely.
10 graham cracker squares
1⁄3 cup chopped almonds
1⁄2 cup butter
1⁄2 cup packed brown sugar
1⁄3 cup miniature semisweet chocolate pieces
1 Line a microwave-safe 2-quart rectangular baking dish with parchment paper, extending the paper over the edges of the dish. Line bottom of the prepared dish with a single layer of graham crackers, breaking crackers as necessary to completely cover the bottom of the dish. Sprinkle almonds over crackers. Set aside.
2 In a microwave-safe 4-cup glass measure or medium glass bowl place the butter and brown sugar. Microwave on 100 percent power (high) for 3 minutes, stirring every 30 seconds. Pour over crackers and nuts in dish. (Work quickly because butter mixture separates.)
3 Place baking dish in microwave. Microwave on 100 percent power (high) for 1 minute 30 seconds. Sprinkle chocolate pieces over toffee mixture. Chill for 1 to 2 hours or until chocolate is set. Use parchment paper to lift candy from dish. Break into irregular pieces.
A graham cracker base is the secret to this candy’s quick prep.
triple-treat pretzel wands
prep: 30 min. cook: 10 min. stand: 1 hr. makes: 18 pretzels
Dipped in caramel, coated with nuts, and drizzled with candy coating, these decked-out treats will be the talk of any special occasion.
11⁄2 cups chopped mixed nuts
1 14-ounce package vanilla caramels (about 50), unwrapped
2 tablespoons whipping cream, half-and-half, or light cream
18 large pretzel rods
4 ounces vanilla-flavor candy coating
2 ounces chocolate-flavor candy coating
2 teaspoons shortening
1 Grease a large cookie sheet with butter; set aside. Spread nuts in an even layer on a plate; set aside.
2 In a medium saucepan heat and stir caramels and whipping cream over medium-low heat just until caramels are melted. Reduce heat to low.
3 Hold each pretzel rod by one end over the pan and spoon hot caramel mixture evenly over three-fourths of the pretzel; shake off excess. Roll coated part of pretzel in nuts, turning to coat all sides. Place pretzels on the prepared cookie sheet. Let stand about 30 minutes or until caramel is set.
4 In two small saucepans heat and stir each type of candy coating and 1 teaspoon shortening over low heat just until smooth. Drizzle some of each melted candy coating over the caramel and nuts on each pretzel. Return pretzels to baking sheet and let stand about 30 minutes or until set.
note: Store candy as directed. Do not freeze.
double-dipped dominoes
prep: 20 min. chill: 10 min. makes: 24 dominoes
Decorated with miniature white and dark candies to resemble dominoes, these treats look just as pretty as those you find in specialty catalogs, and you can make these for a fraction of the cost.
6 ounces semisweet chocolate squares or pieces
2 tablespoons shortening
12 graham cracker squares, halved
6 ounces white chocolate baking squares with cocoa butter or white baking pieces
Small white candies
Miniature semisweet chocolate pieces
1 Line cookie sheet with waxed paper; set aside. In a microwave-safe 2-cup glass measure place the semisweet chocolate squares and 1 tablespoon of the shortening. Microwave on 100 percent power (high) 11⁄2 minutes or just until melted, stirring every 30 seconds.
2 Dip half of each halved cracker in the melted chocolate; place on the prepared cookie sheet. While chocolate is still soft, add white candies to resemble dots. Chill about 10 minutes or until set.
3 In another microwave-safe 2-cup glass measure place white chocolate and the remaining 1 tablespoon shortening. Microwave on 100 percent power (high) for 11⁄2 to 2 minutes or just until melted, stirring every 30 seconds.
4 Dip the plain half of each cracker in the melted white chocolate; return to the cookie sheet. While chocolate is still soft, add miniature chocolate pieces to resemble dots. Let crackers stand until set.
note: Store candy as directed. Freeze for up to 1 month.
crème de menthe cups
prep: 30 min. chill: 5 hr. makes: about 24 cups
A crispy cookie crust made of graham crackers and cocoa powder pairs perfectly with a rich, minty filling.
11⁄2 cups powdered sugar
1⁄4 cup unsweetened cocoa powder
2 tablespoons whipping cream
1 teaspoon vanilla
1⁄4 cup butter, softened
3⁄4 cup crushed graham crackers
1 3-ounce package cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1 tablespoon crème de menthe
White chocolate, mint chocolate, or milk chocolate curls (optional)
1 Line twenty-four 13⁄4-inch muffin cups with paper or foil liners; set aside. In a small bowl stir together the 11⁄2 cups powdered sugar and the cocoa powder; set aside. In another small bowl stir together whipping cream and vanilla; set aside.
2 In a medium mixing bowl beat the 1⁄4 cup butter with an electric mixer on medium to high speed for 30 seconds. Alternately beat in powdered sugar and whipping cream mixtures on low speed until combined. Beat in crushed graham crackers.
3 Shape dough into 1-inch balls; place balls in prepared muffin cups. Press dough evenly against bottom and sides of each cup. Chill for 1 hour.
4 For filling, in a medium mixing bowl beat cream cheese and the 2 tablespoons butter with an electric mixer on medium to high speed for 30 seconds. Gradually beat in the 1 cup powdered sugar and the crème de menthe. Spoon or pipe filling into chocolate cups. If desired, garnish with chocolate curls. Cover; chill for at least 4 hours before serving.
note: Store candy in a single layer as directed. Refrigerate for up to 3 days.
Top off these cool, minty candies with a flourish of pretty chocolate curls.
cherry-almond fudge
prep: 30 min. chill: 6 hr. makes: about 2 pounds (64 pieces)
Cherries and almonds, always a delicious pair, taste wonderful in this easy-to-make homemade fudge.
21⁄2 cups powdered sugar
2⁄3 cup milk
1⁄4 cup butter
12 ounces white chocolate baking squares with cocoa butter, coarsely chopped
3⁄4 cup snipped dried tart red cherries or dried cranberries
3⁄4 cup sliced almonds, toasted (see tip)
1⁄2 teaspoon almond extract
1 Line an 8×8×2-inch baking pan with foil, extending foil over the edges of the pan. Butter the foil; set aside.
2 Butter the sides of a heavy saucepan. In the saucepan combine powdered sugar, milk, and butter. Cook and stir over medium-high heat until mixture boils and sugar dissolves. Reduce heat to medium-low. Boil gently, without stirring, for 5 minutes.
3 Reduce heat to low. Add white chocolate. Heat and stir until smooth. Remove from heat. Stir in dried fruit, almonds, and almond extract. Spread in prepared pan. Cover; chill 6 hours or until firm. Use foil to lift fudge out of pan. Cut into 1-inch squares or triangles.
note: Store candy as directed. Refrigerate for up to 1 week.
candy-box caramels
prep: 30 min. stand: 1 hr. makes: 48 pieces
For a variety of finished candies, roll caramels in nonpareils, toffee, or nuts after you dip them in melted candy coating. Or let the candy coating dry and then drizzle some pieces with another color of melted candy coating.
12 ounces chocolate- and/or vanilla-flavor candy coating,* coarsely chopped
1 cup toffee pieces, crushed; finely chopped pistachios; and/or nonpareils
48 short plastic or wooden skewers (optional)
1 14-ounce package vanilla caramels (about 48), unwrapped
2 ounces chocolate- and/or vanilla-flavor candy coating,* coarsely chopped (optional)
1 Line a large cookie sheet with waxed paper; set aside. In a microwave-safe 4-cup measure place the 12 ounces candy coating. Microwave on 100 percent power (high) about 3 minutes or just until melted, stirring every 30 seconds.
2 Place toffee pieces, nuts, and/or nonpareils in a shallow dish. If desired, insert a skewer into each caramel. Dip one caramel into melted candy coating; turn to coat as much of the caramel as desired, allowing excess coating to drip off. (If not using skewers, use a fork to lift caramel out of candy coating, drawing the fork across the rim of the glass measure to remove excess coating from caramel.) Place dipped caramel in toffee pieces, nuts, and/or nonpareils, turning to coat. Place coated caramel on the prepared baking sheet. Repeat with remaining caramels. Let caramels stand about 1 hour or until coating sets.
3 If desired, place 2 ounces of a contrasting color of candy coating in a microwave-safe bowl. Microwave on 100 percent power (high) about 2 minutes or just until melted, stirring every 30 seconds. Cool slightly. Transfer coating to a small heavy plastic bag. Snip a small hole in one corner of bag and drizzle additional coating over coated caramels. Let caramels stand until coating sets.
*If desired, substitute milk chocolate, dark chocolate, and/or white chocolate baking squares with cocoa butter for candy coating.
note: Store candy as directed. Store at room temperature for up to 1 week.
fruit-and-nut chocolate bark
prep: 20 min. chill: 1 hr. makes: 2 1⁄4 pounds
Traditional chocolate bark is dressed up with a medley of dried fruit and toasted nuts.
2 cups almonds and/or hazelnuts* (filberts), toasted (see tip) and coarsely chopped
2⁄3 cup golden raisins
2⁄3 cup snipped dried apricots
2⁄3 cup dried cranberries
1⁄4 cup diced candied orange peel
12 ounces chocolate-flavor candy coating, chopped
1 7-ounce milk chocolate bar, chopped
1 Line a large cookie sheet with foil. Butter foil; set aside. In a large bowl stir together nuts, raisins, apricots, cranberries, and orange peel; reserve 3⁄4 cup for topping. Set aside.
2 In a saucepan heat and stir candy coating and chocolate over low heat until smooth. Remove from heat. Stir into the large portion of fruit mixture; mix well. Pour onto the prepared baking sheet. Spread to about 3⁄8 inch thick. Sprinkle remaining fruit mixture over mixture in pan, pressing slightly. Chill candy 1 hour or until firm. Use foil to lift candy from baking sheet; carefully break candy into pieces.
*After toasting hazelnuts, place the warm nuts in a clean kitchen towel. Rub nuts with the towel to remove loose skins.
note: Store candy as directed. Refrigerate for up to 2 weeks. Do not freeze.
coconut-fruit truffles
start to finish: 30 min. makes: 30 truffles
1⁄2 cup flaked coconut
3 tablespoons powdered sugar
3⁄4 cup chopped walnuts
8 ounces pitted dates
1⁄2 cup raisins
1⁄2 cup dried cranberries
1⁄3 cup flaked coconut
1 tablespoon unsweetened cocoa powder
1⁄4 teaspoon ground cinnamon
1⁄4 cup peanut butter
1 For coating, place the 1⁄2 cup coconut and the powdered sugar in a food processor. Cover and process until coconut is finely
2 For truffles, place walnuts, dates, raisins, cranberries, the 1⁄3 cup coconut, the cocoa powder, and cinnamon in a food processor. Cover and process until finely chopped, stopping to scrape sides of bowl as necessary. Add peanut butter. Cover and process until fruit mixture is moist enough to form a ball.
3 Using your hands, shape fruit mixture into 1-inch balls. Roll balls in coconut coating, gently patting coating onto sides of balls.
mixed-nut brittle
start to finish: 15 min. makes: about 1⁄2 pound
To use your microwave oven to caramelize sugar, you need a heavy-duty glass measure that can withstand high temperatures. The dish must be free from cracks and chips or it may shatter. This recipe works best in a 900- to 1,200-watt microwave oven.
1⁄2 cup sugar
1⁄2 cup light-color corn syrup
1⁄2 cup salted mixed nuts or peanuts
1 tablespoon butter
1⁄2 teaspoon vanilla
1⁄2 teaspoon baking soda
1 Grease a small cookie sheet; set aside. In a microwave-safe 4-cup glass measure stir together sugar and corn syrup. Microwave, uncovered, on 100 percent power (high) for 5 minutes, stirring twice. Stir in nuts and butter. Microwave, uncovered, on 100 percent power (high) 1 minute more or just until mixture turns golden (mixture becomes more golden when removed from the microwave). Stir in vanilla and baking soda.
2 Pour mixture onto prepared baking sheet. Use two forks to lift and pull candy into a thin sheet as it cools (to help make the brittle crisp). Cool completely. Break into pieces.
note: Store candy as directed. Store at room temperature for up to 1 week.
caramelized peanut brittle
start to finish: 20 min. makes: 11⁄4 pounds (48 servings)
Instead of depending on a candy thermometer and long, slow simmering for its nutty flavor, this no-fuss peanut brittle relies on the timesaving technique of caramelizing the sugar.
1 tablespoon butter
1 cup chopped peanuts
2 cups sugar
1 Line a large cookie sheet with foil. Butter foil; set aside. In a small saucepan melt the 1 tablespoon butter over low heat. Stir in chopped peanuts; keep warm over low heat.
2 Place sugar in a 12-inch heavy skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Reduce heat to medium-low. Cook for 12 to 15 minutes or until sugar is melted and golden, stirring only as necessary after sugar begins to melt.
3 Remove skillet from heat. Quickly stir in warm peanuts and butter. Immediately pour the mixture onto the prepared baking sheet, allowing syrup to flow and keeping nuts evenly distributed. Cool completely; break candy into pieces.
note: Store candy as directed. Store at room temperature for up to 1 month.
When you crave this popular treat, don’t head to the candy store—you can make this peanut brittle in a flash.
peppermint bark
prep: 25 min. chill: 30 min. makes: 11⁄4 pounds
So eyecatching and fast to make, this festive candy is a great treat to make when you’re busy around the holidays.
6 ounces chocolate-flavor candy coating, chopped
3 ounces milk chocolate bar, chopped
6 ounces vanilla-flavor candy coating, chopped
3 ounces white chocolate baking squares, chopped
1⁄4 cup crushed peppermint candies
1 Line a large cookie sheet with foil; set aside. In a small saucepan heat and stir chocolate-flavor candy coating and milk chocolate bar over low heat until smooth. In another saucepan heat and stir vanilla-flavor candy coating and white chocolate baking squares over low heat until smooth.
2 Spread chocolate mixture over prepared baking sheet into a 10×8-inch rectangle. Pour white chocolate mixture over chocolate mixture and swirl using a thin spatula. Shake baking sheet gently for even thickness. Immediately sprinkle with crushed candies. Chill bark 30 minutes or until firm. Use foil to lift candy from baking sheet; break into pieces.
note: Store candy as directed. Refrigerate for up to 1 week.
marshmallow pops
start to finish: 25 min. makes: about 36 pops
Serve these minty lollipops when youngsters are around. Kids love the fun-to-eat treats.
36 wooden or short plastic skewers
1 10-ounce package large marshmallows (about 36)
6 ounces white candy coating
1⁄3 cup crushed peppermint candies
1 Line a cookie sheet with waxed paper; set aside. Insert skewers into marshmallows; set aside. In a small saucepan heat and stir white candy coating over low heat until smooth. Quickly dip each marshmallow halfway into melted candy coating, allowing excess to drip off. Sprinkle with crushed peppermint candies; place on the prepared baking sheet. Let stand until set.
note: Store candy as directed. Refrigerate up to 3 days. Do not freeze.
Creamy marshmallows get a cool finish of crushed candy canes in these lollipop-shape treats.
easy white fudge
prep: 20 min. chill: 2 hr. makes: about 2 pounds (64 pieces)
3 cups white baking pieces
1 14-ounce can sweetened condensed milk (11⁄4 cups)
1 cup chopped almonds, macadamia nuts, or pecans
2 teaspoons finely shredded orange peel (optional)
1 teaspoon vanilla
Coarsely chopped almonds, macadamia nuts, or pecans (optional)
1 Line an 8×8×2-inch or 9×9×2-inch baking pan with foil, extending the foil over the edges of the pan. Butter foil; set aside.
2 In a medium saucepan cook and stir baking pieces and sweetened condensed milk over low heat just until pieces melt and mixture is smooth. Remove saucepan from heat. Stir in the 1 cup nuts, orange peel (if desired), and vanilla. Spread fudge mixture evenly in the prepared pan. If desired, sprinkle with additional nuts; press lightly into fudge. Score into 1-inch pieces. Cover and chill about 2 hours or until firm. Use foil to lift fudge out of pan; cut into squares.
note: Store candy as directed. Store at room temperature for up to 1 week. Do not freeze