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Crystal_Anns Candy Recipes

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  • Crystal_Anns Candy Recipes

    Crystal_Anns Candy Recipes
    Snickers Fudge

    1 cup milk chocolate chips
    1/4 cup butterscotch chips
    1/4 cup creamy peanut butter

    1/4 cup butter
    1 cup white sugar
    1/4 cup evaporated milk
    1 1/2 cups marshmallow creme
    1/4 cup creamy peanut butter
    1 teaspoon vanilla extract
    1 1/2 cups chopped salted peanuts

    1 (14 ounce) package
    individually wrapped caramels, unwrapped
    1/4 cup heavy cream

    1 cup milk chocolate chips
    1/4 cup butterscotch chips
    1/4 cup creamy peanut butter

    Lightly grease a 9x13 inch dish.
    For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir
    until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.
    For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and
    vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.
    For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set.For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1 inch squares.
    Reese's Candy Squares

    This taste-alike recipe will fool your taste buds into believing you are eating Reese's Pieces

    1 lb. powdered sugar
    1 cup butter; melted
    1 1/2 cup chunky peanut butter
    1 1/4 cup crushed graham crackers
    6 oz. chocolate chips; melted

    Mix together all ingredients, except chocolate chips. Press into 9x13" wax paper-lined pan.
    Spread melted chocolate on top. Cool until firm. Cut into squares.
    Triple Chocolate Caramel Brownies

    1 pkg. (15 to 19 oz.) fudge brownie mix
    1 pkg. (14 oz.) KRAFT Chocolate Caramels
    3 Tbsp. water
    3/4 cup chocolate-covered raisins
    1/2 cup PLANTERS Walnuts, chopped
    1/2 cup BAKER'S ANGEL FLAKE Coconut

    Prepare and bake brownie mix as directed on package for cake-like brownies in 13x9-inch baking pan.

    Microwave caramels and water in microwavable bowl on HIGH 2-1/2 to 3 minutes or until melted and smooth, stirring every minute.

    Pour caramel mixture over brownies; sprinkle with chocolate-covered raisins, walnuts and coconut. Broil 6 inches from heat source until coconut is toasted, about 1 to 2 minutes. Cool completely on wire rack; cut into bars.
    Makes 2 dozen
    Cherry Nut Easter Egg

    1/2 cup milk
    1/2 stick butter or margarine
    2 packages vanilla pudding and -- (3-oz.)
    filling -- (not instant)
    1 jar maraschino cherries -- (9-oz.)
    1 cup finely chopped pecans or walnuts
    1 pound to 2 lbs. confectioners' sugar
    1 pound chocolate -- melted

    Cut cherries in half, and drain well on paper towels.
    Cook milk, butter and pudding in a medium saucepan on low heat until
    well blended and thick. Remove from stove and add cherries, nuts and
    enough sugar to make a thick consistency. Form the mixture into 8 to 10
    egg shapes with hands coated in butter. Place on wax paper covered
    cookie sheet. Chill several hours until firm. Melt chocolate being
    careful not to scorch it. Frost egg with melted chocolate. Decorate
    with butter cream icing.
    Chocolate Easter Eggs

    3/4 cup Chunky peanut butter
    1/4 cup Butter - softened
    1 cup Coconut flakes
    1/2 cup Walnuts - chopped fine
    2 cups confectioner's sugar - divided
    2 cups semisweet chocolate chips
    2 tablespoons Shortening

    In a mixing bowl, cream peanut butter and butter until well mixed.
    Fold in coconut, nuts and 1 cup sugar; mix well. Sprinkle some of the remaining sugar on a board. Turn peanut butter mixture onto board;
    knead in enough of the remaining sugar until mixture holds its shape when formed. Shape into small egg-shaped pieces. Cover and chill for
    1 hour. In a double boiled, over hot water, melt chocolate chips and shortening, stirring until smooth. Dip eggs; place on waxed paper to
    harden. Chill. Serves/Makes:24
    Coconut Eggs

    Simple no-bake treats to fill Easter baskets with joy!

    2 lb. confectioners' sugar
    14 oz. flaked coconut
    1 tsp. vanilla
    1/2 cup butter
    1/8 tsp. Salt
    32 oz. melted semi-sweet chocolate

    Mix all the ingredients until soft. Form into egg shapes. Place on wax
    paper and refrigerate. Dip chilled eggs in melted chocolate.
    Peanut Butter Eggs

    1 cup Margarine
    8 ounces Cream cheese
    1/2 teaspoon Salt
    1 1/2 teaspoon Vanilla
    2 pounds Powdered sugar
    2 1/4 cups Peanut butter, chunky

    Cream margarine and cream cheese; add remaining ingredients and mix
    thoroughly. Roll into small eggs or balls. Place on cookie sheet on
    waxed paper and freeze about 2 hours. For chocolate, use chocolate
    chips and a small bar of paraffin or chocolate coating melted on top
    of double boiler. After 2 hours remove peanut butter eggs from freezer
    and dip in melted chocolate. Place on wax paper to cool.
    Chocolate Chip Cookie Dough Fudge

    1/3 cup melted butter
    1/3 cup brown sugar
    3/4 cup all purpose flour
    1/2 tsp. salt, divided
    1 1/3 cups mini semi sweet chocolate chips,divided
    1 pound powdered sugar
    1 8 oz. pkg. softened cream cheese
    1 tsp. vanilla

    Line an 8 or 9 inch square pan with foil. Spray with nonstick spray. Combine butter and brown sugar in a small bowl. Add flour and 1/4 tsp. salt.Stir in 1/3 cup semisweet chips. Roll into a ball and refrigerate or freeze until firmed up slightly.
    Unwrap dough and cut into 1/2 inch pieces. Refrigerate on a cookie sheet.Melt remaining chips and pour over powdered sugar, cream cheese and vanilla. Beat until smooth. Add salt. Scrape down and combine until smooth. Fold in cookie dough pieces. Pour into pan and chill until firm. Lift fudge out of the pan with foil and cut into pieces. Store in an airtight container in the fridge.
    3-4 dozen pieces
    Salt Water Taffy

    1 cup sugar
    2 tablespoons cornstarch
    3/4 cup light corn syrup
    1/2 cup water
    2 tablespoons margarine
    1/2 teaspoon salt
    1 teaspoon flavoring (your Choice)
    Food coloring (your choice, To your likeness on color)

    Mix sugar and cornstarch in 1-1/2 Quart saucepan.
    Stir in next four ingredients. Cook over med, heat,stirring constantly,
    until mixture boils and sugar is completely dissolved.
    Continue cooking,without stirring until temperature reaches 260 degrees
    farenheit,or until a hard but plastic ball is formed in cold water.
    AFTER BOILING HAS CEASED: stir in flavoring and coloring.
    Pour onto lightly greased cookie sheet.
    Let stand until cool enough to handle.
    Grease hands and pull until it has a satin-like finish and light color.
    Cut into 1 inch pieces. Wrap in waxed paper.
    Candy Cookies

    1 cup Chocolate Chips
    1 cup crushed Vanilla Wafers
    1 cup coconut
    1 cup slivered almonds
    1 can Sweetened Condensed Milk

    Preheat oven to 350. Lightly grease a 13 x 9 rectangular oven dish. Mix first four ingredients together. Put in dish. Pour the can of milk slowly over the top evenly. Bake for 25 minutes. Completely cool before cutting.
    Peppermint Patties

    14 oz. can sweetened condensed milk
    6 cups powdered sugar, plus extra for working surface
    1 Tbsp. peppermint extract
    1 1/2 lbs. dark candy dipping chocolate
    red or green food coloring, if desired

    In a large bowl, combine sweetened condensed milk, extract and food coloring. Add powdered sugar; beat on low speed with an electric mixer until ingredients are well mixed.

    Turn mixture onto a surface sprinkled with powdered sugar. Knead lightly to form a smooth ball. Working in batches, roll the the mixture until 1/4 inch thick. Using a 1 1/2" to 2" biscuit cutter, cut out the the mixture into circles or other shapes. Transfer them to a cookie sheet lined with wax paper using a thin metal spatula. Continue until all of the batches are gone. Let patties dry for 1 hour; turn over and let dry at least 1 hour.

    Place dipping chocolate in a large Pyrex measuring cup or microwave-safe bowl. Microwave for 1 minute. Stir. Microwave for another minute, stirring every 20 seconds, or until mixture is smooth. Using angled tongs, drop the patties into the chocolate, turn over, coating completely and transfer to a cookie sheet lined with wax paper. Let stand until firm. Store in an airtight container at room temperature or in the refrigerator.

  • #2
    Re: Crystal_Anns Candy Recipes

    Might have to try those Reese's Candy Squares!

    Also, Chocolate Chip Cookie Dough Fudge and Candy Cookies (five ingreds, 1 cup each)
    Mary Ann in Wisconsin
    "A man will be imprisoned in a room with a door that is unlocked and opens inwards as long as it does not occur to him to pull rather than push.

    Ludwig Wittgenstein