Hard Candy Recipes | Taste Recipes

Peppermint Lollipops

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:28:10 +0000

Ingredients

1-1/2 cups sugar
3/4 cup water
2/3 cup light corn syrup
1/2 teaspoon cream of tartar
1/2 teaspoon peppermint oil
10 lollipop sticks
Crushed peppermint candies, optional

Directions

Butter 10 assorted metal cookie cutters and place on a parchment-lined baking sheet; set aside. In a large heavy saucepan, combine the sugar, water, corn syrup and cream of tartar. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage).
Remove from the heat. Stir in oil, keeping face away from mixture as odor is very strong. For each color of candy swirls, pour 1/4 cup sugar mixture into a ramekin or custard cup; tint red or green.
Immediately pour remaining sugar mixture into prepared cookie cutters. Drizzle with colored mixtures as desired; cut through with a toothpick to swirl. Remove cutters just before lollipops are set; firmly press a lollipop stick into each. Sprinkle peppermint candies over tops if desired.

Nutrition Facts

1 lollipop (calculated without crushed peppermints): 179 calories, 0 fat (0 saturated fat), 0 cholesterol, 27mg sodium, 47g carbohydrate (40g sugars, 0 fiber), 0 protein.

Chocolaty Peanut Clusters

Taste Recipes Editorial Team — Fri, 17 Jan 2025 19:25:40 +0000

Ingredients

1 jar (16 ounces) salted dry roasted peanuts
1 jar (16 ounces) unsalted dry roasted peanuts
1 package (11-1/2 ounces) milk chocolate chips
1 package (10 ounces) peanut butter chips
3 packages (10 to 12 ounces each) white baking chips
2 packages (10 ounces each) 60% cacao bittersweet chocolate baking chips

Text Ingredients

Directions

In a 6-qt. slow cooker, combine peanuts. Layer with the remaining ingredients in order given (do not stir). Cover and cook on low for 2-2-1/2 hours or until chips are melted, stirring halfway through cooking.
Stir to combine. Drop by tablespoonfuls onto waxed paper. Refrigerate until set. Store in an airtight container at room temperature.

Nutrition Facts

1 piece: 205 calories, 14g fat (5g saturated fat), 3mg cholesterol, 68mg sodium, 18g carbohydrate (15g sugars, 2g fiber), 5g protein.

5 Mistakes Everyone Makes When Making Candy From Scratch

Kristine Hansen — Thu, 14 Apr 2022 17:46:12 +0000

Whether you’re whipping up a batch of caramels (here are 10 yummy recipes, including soft rum caramels) in your kitchen or satisfying your family’s sweet teeth by making chocolate candies like these chocolate truffles, there is definitely a trick to the trade when it comes to avoiding candy-making mistakes. The most novice of candy makers is going to inevitably stumble make a few missteps, but with these tips here’s how to avoid them.

1. You added the sugar wrong

Ever bite into a piece of fudge—or any dessert, really—and taste, um, crystallization? That’s a flavor note that’s not supposed to hit your palate. This happens when the sugar is stirred in the same manner you’d stir anything else. To avoid an undesirable sandy, grainy flavor, swirl the pot via your turning wrist, lifting the pot off of the burner. In need of a killer fudge recipe? Here are some ideas.

2. You did not use a candy thermometer.

This handy gadget—with the name “candy,” none the less—is produced and sold for a reason: to ensure that your chocolate, fudge or caramels turn out exactly right. The difference of just a few degrees can turn your caramels from soft and chewy to a trip to the dentist. So if you’re serious about making caramels, fudge and more, you’ll want to invest. And make note of these important candy stages:

Soft ball (around 235ºF): Syrup added to cold water forms a “soft ball” that is fudge-like, super flexible and can flatten easily.
Firm ball (around 245ºF): This is utopia, the perfect stage, for molding into balls or other shapes, applying some pressure.
Soft crack (around 280ºF): The mixture begins to become pliable.
Hard crack (around 300ºF): Candy becomes brittle, almost ready for eating!

(Our guide to how to make candy has pictures of what sugar looks like at each of these candy stages!)

3. You forgot to coat the pan.

Candy is sticky stuff! The last thing you want is for it to stick to the bottom of your pan—so always, always coat your pan. You can always use a spritz of cooking spray or butter your pan to keep everything from sticking. You can also use coconut oil. This imparts a sweet flavor and is as natural an ingredient as you can find. By the way, these are our best fudge recipes.

Tip: Homemade fudge can be a little fussy, but it’s easy to make if you avoid these common fudge mistakes.

4. You sliced the candy too soon.

It’s tempting, once your kitchen smells like chocolate or caramel, to cut right into the goods as they cool, fresh out of the oven. But doing so can cause harm. The candy should cool for at least eight hours or overnight. To be doubly sure that it’s the right time to slice, take a room-temperature knife and run it under warm water first.

5. You failed to store candy properly.

If you wake up to find that your candied citrus has gone too soft or your caramels have dried out, it’s likely because the candy wasn’t stored properly. Whatever you’re cooking up, be sure to use an airtight container to keep air out (and freshness in).

With those five tips, you should be on your way to candy making success! If you’ don’t mind us, we’ll just be dreaming of marshmallow, caramel and fudge.

Next, take a look at these common fudge mistakes and how to avoid them.

Try your hand at these candybar copcats!

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Peanut Butter CupsYou don't have to own any fancy or expensive equipment to make irresistible peanut butter cups at home. In fact, it only takes a microwave and some mini muffin liners.

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Inspired By: ButterfingerBent on using up a stash of leftover candy corn, I decided to experiment. Turns out, if you melt it, mix it with peanut butter and coat the balls with chocolate, you get a softer, denser version of a Butterfinger bite. Who knew? They’re delicious! —Melissa Hansen, Milwaukee, Wisconsin

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Caramel Cookie CandyThese homemade candy bars combine a smooth, silky caramel over a delicate vanilla cookie. When you set a plate of these treats out, we're sure they won't last long.—Taste Recipes Test Kitchen

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Inspired By: Perfect Peppermint PattiesI make lots of different candy at Christmas to give as gifts. It can be time-consuming, but it’s worth it to see the delight it brings people. Calling for just a few ingredients, this candy is one that is quite simple to prepare. —Joanne Adams, Bath, Maine

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Chocolate Caramel CandySimilar to a Snickers bar—but better—this homemade chocolate caramel candy will scratch your itch for a chewy, chocolaty, caramel, peanut butter treat.

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Candy Bar FudgeMy manager at work, who knows I like to try new treat recipes, shared this one with me. I've made this chewy and chocolaty fudge many times since. Packed with nuts and caramel, it's like a candy bar. Everyone who's tried it loves it. —Lois Freeman, Oxford, Michigan

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Chocolate-Covered Coconut CandyThese coconut candy balls disappear just as fast as I put them out. They're a snap to whip up and make a beautiful presentation on any holiday cookie plate. I mound them high and sprinkle with coconut... then watch them vanish! —Mary Ann Marino, West Pittsburgh, Pennsylvania

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Chocolate-Caramel Candy BarsStore-bought candy can’t compare to irresistible, chewy nougat topped with a thick layer of caramel and covered in chocolate. For smaller bars, cut them in half before dipping.

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Behr Track Cookie BarsThe holidays are the perfect time to indulge in these ooey-gooey, salty-sweet peanut butter bars. A lot of people comment that the pretzels in the filling are a pleasant surprise. Just make sure to cut cookie bars small—they're super rich. —Megan Behr, Marion, Iowa

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Salted Peanut RollsA Christmas gift of homemade candy is always a hit with sweet tooths. I dip these peanut rolls in chocolate, but they're yummy plain, too. —Elizabeth Hokanson, Arborg, Manitoba

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The post 5 Mistakes Everyone Makes When Making Candy From Scratch appeared first on Taste Recipes.

Crunchy Candy Clusters

Taste Recipes Editorial Team — Fri, 08 Sep 2017 00:00:00 +0000

Ingredients

2 pounds white candy coating, coarsely chopped
1-1/2 cups peanut butter
1/2 teaspoon almond extract, optional
4 cups Cap'n Crunch cereal
4 cups crisp rice cereal
4 cups miniature marshmallows

Text Ingredients

Directions

Place candy coating in a 5-qt. slow cooker. Cover and cook on high for 1 hour. Add peanut butter. Stir in extract if desired.
In a large bowl, combine the cereals and marshmallows. Add the peanut butter mixture and stir until the cereal mixture is well coated. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store at room temperature.

Nutrition Facts

1 piece: 112 calories, 6g fat (4g saturated fat), 0 cholesterol, 51mg sodium, 14g carbohydrate (11g sugars, 0 fiber), 1g protein.

Old-Fashioned Lollipops

Taste Recipes Editorial Team — Fri, 08 Sep 2017 00:00:00 +0000

Ingredients

1 cup light corn syrup
2/3 cup sugar
1-1/2 teaspoons lemon, apple or cherry flavoring
1/8 teaspoon yellow, green or red liquid food coloring

Text Ingredients

Directions

Place lollipop sticks in hard candy molds or arrange sticks 3 in. apart on greased foil-lined baking sheets; set aside.
In a heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage).
Remove from the heat; stir in flavoring and food coloring, keeping face away from mixture as odor is very strong. Immediately pour into prepared molds or pour free-form over ends of lollipop sticks on baking sheets. Let cool before removing.

Candy Thermometers

We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts

1 each: 123 calories, 0 fat (0 saturated fat), 0 cholesterol, 33mg sodium, 32g carbohydrate (25g sugars, 0 fiber), 0 protein.

Caramel Cashew Clusters

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

2 teaspoons butter
2 pounds milk chocolate candy coating, coarsely chopped, divided
1 cup salted cashew halves
28 caramels
2 tablespoons heavy whipping cream

Text Ingredients

Directions

Line baking sheets with waxed paper and grease paper with butter; set aside.
In a microwave, melt 1 pound of candy coating; stir until smooth. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with six or seven cashews. Let stand until completely set.
In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set.

Nutrition Facts

1 each: 228 calories, 13g fat (9g saturated fat), 2mg cholesterol, 57mg sodium, 29g carbohydrate (25g sugars, 1g fiber), 2g protein.

Butterscotch Candy

Laura Denby — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1 teaspoon plus 1 cup butter, divided
2-1/2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1/4 cup honey
1/2 teaspoon salt
1/2 teaspoon rum extract

Text Ingredients

Directions

Butter a 15x10x1-in. pan with 1 teaspoon butter; set aside. Cube remaining butter and set aside.
In a heavy saucepan, combine the sugar, water and corn syrup. Cover and bring to a boil over medium heat without stirring. Cook, uncovered, until a candy thermometer reads 270° (soft-crack stage). Add the honey, salt and remaining butter; stir constantly until the mixture reaches 300° (hard-crack stage).
Remove from the heat. Stir in the rum extract. Pour into prepared pan without scraping; do not spread. Cool until the candy is almost set, 1-2 minutes. Score into 1-in. squares; cool completely. Break squares apart. Store in an airtight container.

Candy Thermometers

We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts

1 each: 144 calories, 6g fat (4g saturated fat), 17mg cholesterol, 109mg sodium, 23g carbohydrate (21g sugars, 0 fiber), 0 protein.

Chocolate-Coated Pretzels

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1 to 1-1/4 pounds white and/or milk chocolate candy coating, coarsely chopped
1 package (8 ounces) miniature pretzels
Nonpariels, colored jimmies and colored sugar, optional

Text Ingredients

Directions

In a microwave, melt half of candy coating at a time; stir until smooth. Dip pretzels in candy coating; allow excess to drip off. Place on waxed paper; let stand until almost set. Garnish as desired; let stand until set.

Nutrition Facts

3 each: 134 calories, 5g fat (5g saturated fat), 0 cholesterol, 140mg sodium, 21g carbohydrate (13g sugars, 0 fiber), 1g protein.

Mounds of Bugs

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1 package (11.3 ounces) snack-size Mounds candy bars
20 pretzels
1/4 cup chocolate frosting
Assorted candies: Nerds, Candy Buttons, Dots and/or sprinkles

Text Ingredients

Directions

Using a skewer, poke three holes in both long sides of each candy bar. Break rounded pretzel sections into 1-in. pieces; insert into holes for legs. Use frosting to attach candies.

Homemade Candy Canes

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1 teaspoon butter
1 cup sugar
1 cup water
1 cup light corn syrup
1/4 teaspoon cream of tartar
1 teaspoon peppermint or spearmint extract
6 drops red or green food coloring

Text Ingredients

Directions

Grease two baking sheets with butter; set aside. In a large saucepan, bring the sugar, water, corn syrup and cream of tartar to a boil. Cook, without stirring, until a candy thermometer reads 280° (soft-crack stage).
Remove from the heat; stir in extract and food coloring. Immediately pour onto prepared pans in eight 8-in. strips. Let stand just until cool enough to handle, about 1-2 minutes.
Working quickly, roll each strip into a 10-in. log. Cut each into two 5-in. lengths. Curve the top of each to form the handle of a cane. Cool completely. Store in an airtight container.

Candy Thermometers

We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts

1 candy cane : 110 calories, 0 fat (0 saturated fat), 1mg cholesterol, 14mg sodium, 28g carbohydrate (18g sugars, 0 fiber), 0 protein.

Macadamia-Coconut Candy Clusters

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1 package (10 to 12 ounces) white baking chips
2 teaspoons shortening
1 cup sweetened shredded coconut, toasted
1/2 cup crisp rice cereal
1/2 cup chopped macadamia nuts, toasted

Text Ingredients

Directions

In a microwave, melt baking chips and shortening; stir until smooth. Add the coconut, cereal and nuts.
Drop by tablespoonfuls onto waxed paper; let stand until set. Store in an airtight container at room temperature.

Nutrition Facts

1 piece: 108 calories, 8g fat (4g saturated fat), 2mg cholesterol, 34mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 1g protein.

Spider Nest Candies

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

1 package (10 to 12 ounces) white baking chips
1 tablespoon shortening
1 can (5 ounces) crispy chow mein noodles
Spider candies and jelly beans

Text Ingredients

Directions

In a microwave, melt baking chips and shortening; stir until smooth. Remove from the heat. Stir in chow mein noodles until well coated.
Divide into 15 mounds on a piece of waxed paper. Shape into nests; add a spider candy and jelly beans for eggs to each. Let stand until set. Store in an airtight container.

Saltine Cracker Candy with Toasted Pecans

Taste Recipes Editorial Team — Sat, 09 Sep 2017 00:20:00 +0000

Ingredients

35 saltines
1 cup butter, cubed
1 cup packed brown sugar
2 cups semisweet chocolate chips
1 cup chopped pecans, toasted

Text Ingredients

Directions

Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil.
In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 3-4 minutes or until sugar is dissolved. Spread evenly over crackers.
Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften for a few minutes, then spread over top. Sprinkle with pecans. Cool slightly.
Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container.

Saltine Cracker Candy Tips

What is saltine cracker candy called?

Saltine cracker candy is sometimes called Christmas crack, saltine cracker toffee or saltine toffee cookies. (This matzo almond crunch recipe, which is kosher for Passover, is similar—and it's often called matzo crack.) But whatever the name, this delicious treat will disappear quickly.

Do you need to refrigerate saltine cracker candy?

You only need to refrigerate saltine cracker candy until the chocolate sets. After that, you can store it in an airtight container at room temperature until it’s all gobbled up.

What else can I do with saltine crackers?

Mixed with seasonings, saltine crackers make a great, crisp coating for fish and chicken (like in this Fried Chicken Strips recipe), as well as a replacement for bread crumbs in many recipes. Try using them in these recipes that call for crackers.

Research contributed by Catherine Ward, Taste Recipes Prep Kitchen Manager

Nutrition Facts

1 ounce: 164 calories, 12g fat (6g saturated fat), 15mg cholesterol, 95mg sodium, 16g carbohydrate (13g sugars, 1g fiber), 1g protein.

Soda Cracker Chocolate Candy

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

35 to 40 soda crackers
1 cup butter, cubed
1 cup packed brown sugar
1-1/2 cups semisweet chocolate chips
1-1/2 cups coarsely chopped walnuts

Text Ingredients

Directions

Line a 15x10x1-in. baking pan with foil and coat with cooking spray. Place crackers in rows on foil. In a saucepan, melt butter; add brown sugar and bring to a boil. Boil for 3 minutes. Pour over crackers and spread until completely covered. Bake at 350° for 5 minutes (crackers will float). Remove from the oven. Turn oven off. Sprinkle chocolate chips and walnuts over crackers. Return to the oven until chocolate is melted, 3-5 minutes. Remove from the oven. Using a greased spatula, press walnuts into chocolate. Cut into 1-in. squares while warm. Cool completely; remove candy from foil.

Nutrition Facts

2 pieces: 173 calories, 12g fat (6g saturated fat), 16mg cholesterol, 108mg sodium, 16g carbohydrate (12g sugars, 1g fiber), 2g protein.

Hard Candy

Anna Thomas Bates — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

5 to 6 cups confectioners' sugar
2 cups sugar
3/4 cup light corn syrup
1/2 cup water
1 to 2 teaspoons anise, lemon or orange extract
Red, yellow or orange liquid food coloring, optional

Text Ingredients

Directions

Fill a 15x10x1-in. pan with confectioners' sugar to a depth of 1/2 in. Using the handle of a wooden spoon, make a continuous curved-line indentation in the sugar; set pan aside.
In a large heavy saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and continue cooking for 3 minutes to dissolve any sugar crystals.
Uncover and cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat; stir in extract and food coloring if desired.
Carefully pour into a glass measuring cup. Working quickly, pour into prepared indentation in pan. Cover candy with confectioners' sugar. When candy is cool enough to handle, cut into pieces with a scissors. Store in a covered container.

Candy Thermometers

We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts

1 ounce-weight: 383 calories, 0 fat (0 saturated fat), 0 cholesterol, 26mg sodium, 99g carbohydrate (89g sugars, 0 fiber), 0 protein.

Hopscotch Treats

Taste Recipes Editorial Team — Fri, 15 Sep 2017 01:13:00 +0000

Ingredients

1 cup (6 ounces) butterscotch chips
1/2 cup crunchy peanut butter
2 cups miniature marshmallows
1 can (3 ounces) chow mein noodles

Text Ingredients

Directions

In a saucepan over low heat, cook and stir butterscotch chips and peanut butter until chips are melted. In a large bowl, combine marshmallows and chow mein noodles. Add the butterscotch mixture and stir to coat. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set, about 10 minutes.

Nutrition Facts

2 each: 163 calories, 9g fat (4g saturated fat), 1mg cholesterol, 78mg sodium, 18g carbohydrate (11g sugars, 1g fiber), 3g protein.

Anise Hard Candy

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

2 cups sugar
1 cup light corn syrup
1 cup water
2 teaspoons anise extract or 1 teaspoon anise oil
6 to 9 drops red food coloring

Text Ingredients

Directions

In a large heavy saucepan, combine sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes or until sugar is dissolved. Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage).
Remove from the heat; stir in extract and food coloring (if using anise oil, keep face away from mixture as the aroma will be very strong). Pour into a buttered 13-in. x 9-in. pan. When cooled slightly but not hardened, cut into 1-in. squares. Cool completely. Store in an airtight container.

Candy Thermometers

We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts

2 piece: 49 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 13g carbohydrate (11g sugars, 0 fiber), 0 protein.

Homemade Almond Roca

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1/2 cup slivered almonds
1 cup butter, cubed
1 cup sugar
3 tablespoons boiling water
2 tablespoons light corn syrup
1/2 cup semisweet chocolate chips
1/2 cup white baking chips

Text Ingredients

Directions

Sprinkle almonds on a greased 15x10x1-in. baking pan. Bake at 300° for 15 minutes or until toasted and golden brown; remove from the oven and set aside.
In a large saucepan over low heat, cook butter and sugar for 5 minutes. Add water and corn syrup. Bring to a boil over medium heat; cook, stirring occasionally, until a candy thermometer reads 300° (hard-crack stage). Quickly pour over almonds. Sprinkle chips on top; let stand for 1-2 minutes or until melted. Spread and swirl chocolate over candy. Cool completely; break into pieces.

Homemade Almond Roca Tips

Why does my almond roca separate?

Whenever you are cooking butter and sugar together for a candy (like this almond roca recipe) and it undergoes any drastic temperature changes, the fat from the butter can separate out—whether the change is hot or cold. While cooking, keep the mixture at a consistent temperature, and stir to distribute the heat evenly. Having a candy thermometer and other candy making tools will help you as you go. Make sure you also know these common candy making mistakes so you can avoid them, too!

How do you make this almond roca recipe gluten-free?

Good news: This almond roca recipe is already gluten-free! To be safe, make sure you check the packages for the chocolate chips and white baking chips used in the recipe to make sure they’re labeled gluten-free.

Can you put almond roca in the refrigerator to speed up the cooling process?

You’ll be tempted to speed up the cooling process when you make this delicious treat, but give it some time to cool slightly at room temperature before popping it into the refrigerator to chill completely. Sudden cold can cause the candy to crack, though this certainly won’t affect how yummy it is! It’s also important for the almond roca to cool or chill completely, so it can be broken up easily into pieces. Love the combination of almonds and chocolate? Check out more of our tempting chocolate almond recipes.

—Mark Neufang, Taste Recipes Culinary Assistant

Nutrition Facts

2 ounce-weight: 306 calories, 22g fat (12g saturated fat), 42mg cholesterol, 166mg sodium, 29g carbohydrate (22g sugars, 1g fiber), 2g protein.

Buttery Almond Crunch

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 tablespoon plus 1/2 cup butter, softened, divided
1/2 cup sugar
1 tablespoon light corn syrup
1 cup sliced almonds

Text Ingredients

Directions

Line an 8-in. square pan with foil; butter the foil with 1/2 tablespoon butter. Set aside.
Spread the sides of a heavy saucepan with 1/2 tablespoon butter. Add 1/2 cup of butter, sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into prepared pan.
Refrigerate until firm. Invert pan and remove foil. Break candy into pieces.

Nutrition Facts

2 ounce-weight: 379 calories, 30g fat (13g saturated fat), 55mg cholesterol, 214mg sodium, 27g carbohydrate (22g sugars, 2g fiber), 4g protein.

Fried Egg Candy

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 package (15 ounces) pretzel sticks
1 package (12 ounces) vanilla or white chips
48 yellow M&M's

Text Ingredients

Directions

Place pretzel sticks on waxed paper in groups of two, leaving a small space between each. In a microwave-safe bowl, heat vanilla chips at 70% power until melted; stir until smooth. Drop by tablespoonfuls over each pair of pretzel sticks. For "yolks", place one or two M&M's in the center of each "egg".

Nutrition Facts

2 each: 176 calories, 6g fat (3g saturated fat), 4mg cholesterol, 327mg sodium, 27g carbohydrate (2g sugars, 1g fiber), 3g protein.

Cinnamon Hard Candy

Tana Baer — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 cup water
3-3/4 cups sugar
1-1/4 cups light corn syrup
1 teaspoon red liquid food coloring
1 teaspoon cinnamon oil
1/3 cup confectioners' sugar

Text Ingredients

Directions

Line a 15x10x1-in. pan with foil; butter the foil and set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals.
Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as oil is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes.
Break the candy into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners' sugar. Store in airtight container.

Test Kitchen Tips

Cinnamon oil can be found in some pharmacies or at kitchen and cake decorating supply stores.

Having trouble with your candy? Check our problem-solving guide.

Candy Thermometers

We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts

1 ounce-weight: 132 calories, 0 fat (0 saturated fat), 0 cholesterol, 16mg sodium, 34g carbohydrate (30g sugars, 0 fiber), 0 protein.

Peppermint Hard Candy

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 tablespoon butter
2 cups sugar
1 cup light corn syrup
1 to 1-1/2 teaspoons peppermint extract
1 teaspoon vanilla extract
6 to 8 drops green food coloring, optional

Text Ingredients

Directions

Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy saucepan, combine sugar and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover; cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage).
Remove from the heat; stir in extracts and food coloring. Pour into prepared pan. Cool; break into pieces. Store in airtight containers.

Candy Thermometers

We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts

2 ounces: 261 calories, 1g fat (1g saturated fat), 3mg cholesterol, 52mg sodium, 65g carbohydrate (55g sugars, 0 fiber), 0 protein.

Peanut Clusters

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

4 ounces milk chocolate candy coating
4 ounces white candy coating
1 can (16 ounces) salted peanuts (about 2-1/2 cups)

Text Ingredients

Directions

In a microwave, melt candy coatings, stirring often until blended. Stir in the peanuts until coated. Drop by tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate until serving.

Nutrition Facts

2 each: 213 calories, 16g fat (5g saturated fat), 0 cholesterol, 109mg sodium, 14g carbohydrate (9g sugars, 2g fiber), 7g protein.

Old-Time Butter Crunch Candy

Taste Recipes Editorial Team — Fri, 08 Sep 2017 00:00:00 +0000

Ingredients

1 cup butter
1-1/4 cup sugar
2 tablespoons light corn syrup
2 tablespoons water
2 cups finely chopped toasted almonds
8 milk chocolate candy bars (1.55 ounces each)

Text Ingredients

Directions

Line a 13x9-in. pan with foil; set aside. Using part of the butter, grease the sides of a large heavy saucepan. Add remaining butter to saucepan; melt over low heat. Add sugar, corn syrup and water. Cook and stir over medium heat until a candy thermometer reads 300° (hard-crack stage).
Remove from the heat and stir in almonds. Quickly pour into the prepared pan, spreading to cover bottom of pan. Cool completely. Carefully invert pan to remove candy in 1 piece; remove foil.
Melt half of the chocolate in a double boiler or microwave-safe bowl; spread over top of candy. Let cool. Turn candy over and repeat with remaining chocolate; cool. Break into 2-in. pieces. Store in an airtight container.

Nutrition Facts

2 ounces: 375 calories, 26g fat (12g saturated fat), 35mg cholesterol, 137mg sodium, 34g carbohydrate (29g sugars, 3g fiber), 5g protein.

Candy Cane Reindeer

Val Goodrich — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

8 ounces white candy coating, coarsely chopped
12 candy canes (6 inches)
12 miniature pretzels
12 Red Hots or milk chocolate M&M's
12 double candy eyes or 24 single candy eyes, black sugar pearls or miniature semisweet chocolate chips

Text Ingredients

Directions

In a microwave, melt candy coating; stir until smooth. Keep warm. Holding the curved end of a candy cane, use a spoon to drizzle coating over the straight part of candy; allow excess to drip off. Place on waxed paper to dry. Repeat with remaining candy canes. Break pretzels in half to resemble antlers; set aside 24 pieces.
Attach Red Hots candy noses to the curved portion of each candy cane with melted candy coating, holding for about 10 seconds to help adhere. Use candy coating to attach candy eyes just above noses and pretzel antlers above eyes, holding each piece as needed to help adhere. Place in mugs or drinking glasses; let dry for about 1 hour.

Nutrition Facts

1 candy cane: 201 calories, 6g fat (5g saturated fat), 0 cholesterol, 124mg sodium, 37g carbohydrate (26g sugars, 0 fiber), 1g protein.

Old-Fashioned Molasses Candy

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

3 tablespoons butter, softened, divided
1 cup sugar
3/4 cup light corn syrup
2 teaspoons cider vinegar
3/4 cup molasses
1/4 teaspoon baking soda

Text Ingredients

Directions

Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally.
Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well.
Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers.

Nutrition Facts

2 ounces: 202 calories, 3g fat (2g saturated fat), 8mg cholesterol, 88mg sodium, 47g carbohydrate (39g sugars, 0 fiber), 0 protein.

Hard Maple Candy

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1-1/2 teaspoons butter, softened
3-1/2 cups sugar
1 cup light corn syrup
1 cup water
3 tablespoons maple flavoring

Text Ingredients

Directions

Grease a 15x10x1-in. pan with butter; set aside. In a large heavy saucepan, combine the sugar, corn syrup and water. Cook over medium-high heat until a candy thermometer reads 300° (hard-crack stage), stirring occasionally.
Remove from the heat; stir in maple flavoring. Immediately pour into prepared pan; cool completely. Break into pieces. Store in an airtight container.

Candy Thermometers

We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Nutrition Facts

1/2 ounce: 69 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 17g carbohydrate (17g sugars, 0 fiber), 0 protein.

Party Mint Patties

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1/4 cup butter, softened
1/3 cup light corn syrup
4 cups confectioners' sugar, divided
1/2 to 1 teaspoon peppermint extract
2 drops red food coloring
2 drops yellow food coloring
Sugar (about 1 cup)

Text Ingredients

Directions

In a small bowl, combine butter and corn syrup. Add 2 cups confectioners' sugar and extract; beat well. Stir in 1 cup confectioners' sugar. Turn onto a work surface sprinkled with remaining confectioners' sugar; knead until sugar is absorbed and mixture is smooth.
Divide into three portions. Tint one portion pink and one yellow; leave remaining portion white. Shape into 3/4-in. balls; roll in sugar. Flatten with a fork. Let stand, uncovered, at room temperature for 1 day. Store in an airtight container.

Nutrition Facts

2 mints: 75 calories, 1g fat (1g saturated fat), 3mg cholesterol, 13mg sodium, 17g carbohydrate (15g sugars, 0 fiber), 0 protein.

Valentine Candy Hearts

Taste Recipes Editorial Team — Sat, 16 Sep 2017 00:58:00 +0000

Ingredients

1 package (7 ounces) watermelon-flavored hard candies
ROYAL ICING:
3/4 cup confectioners' sugar
4 teaspoons water
1-3/4 teaspoons meringue powder
1 yard of 1/8-inch-wide satin ribbon in white or the color of your choice:
3 to 3-1/2-inch heart-shaped metal cookie cutter:

Text Ingredients

Directions

Candy hearts: Place heart-shaped cookie cutters on a piece of foil, leaving space above the top of each cookie cutter for placing the ribbon hanger later. Coat the foil and cutters with cooking spray.
Cut the satin ribbon into six 6-in. lengths. Place the ends of one ribbon piece together to form a loop. Position the ribbon loop at the top of one cookie cutter so the ends are touching the foil and the loop drapes over the top of the cookie cutter. In the same way, position a ribbon loop on each remaining cookie cutter. Set aside.
Unwrap the hard candies and place in the large resealable heavy-duty plastic bag. Crush the candies using a mallet or rolling pin. Transfer the candies to the large heavy skillet. Cook over medium heat until melted, stirring occasionally.
Fill each prepared cookie cutter with the melted candy to a 1/4-in. thickness, covering the ends of each ribbon loop at the same time. Let stand for 1-2 minutes. Carefully remove the cutters. Let stand until set, about 1 hour.
Royal icing: In a small bowl, combine the confectioners' sugar, water and meringue powder. Beat on high speed for 6-8 minutes or until thickened.
Insert the pastry tip in one corner of pastry or plastic bag and cut a hole in the bag. Place the icing in the bag. Pipe the desired designs or Valentine phrases on each heart.

Wilton-Meringue Powder

Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.

Nutrition Facts

1 each: 189 calories, 0 fat (0 saturated fat), 0 cholesterol, 8mg sodium, 46g carbohydrate (34g sugars, 0 fiber), 1g protein.

S’more Drops

Taste Recipes Editorial Team — Fri, 22 Sep 2017 00:47:00 +0000

Ingredients

4 cups Golden Grahams
1-1/2 cups miniature marshmallows
1 cup semisweet chocolate chips
1/3 cup light corn syrup
1 tablespoon butter
1/2 teaspoon vanilla extract

Text Ingredients

Directions

In a large bowl, combine the cereal and marshmallows; set aside. Place the chocolate chips, corn syrup and butter in a 1-qt. microwave-safe dish.
Microwave, uncovered, on high for 1-2 minutes or until smooth, stirring every 30 seconds. Stir in vanilla. Pour over cereal mixture and mix well. Drop by tablespoonfuls onto waxed paper-lined baking sheets. Cool.

Nutrition Facts

1 each: 68 calories, 2g fat (1g saturated fat), 1mg cholesterol, 58mg sodium, 13g carbohydrate (8g sugars, 0 fiber), 1g protein.