Candy Recipes

Chocolate Candy Squares Recipe

Chocolate Candy Squares


1/2 c Margarine (melted)
2 c Vanilla wafer crumbs
1 c Chopped walnuts
6 oz Pkg. chocolate chips
1 1/2 c Flaked coconut
2/3 c Evaporated milk
1 c Brown sugar (firmly packed)

Pour melted butter in bottom of 13x9" baking pan.

Sprinkle wafer crumbs evenly over butter.
Sprinkle walnuts over crumbs, chocolate chips over walnuts and
coconut over chocolate.

Combine evaporated milk with brown sugar. Stir until smooth and pour
over over top.

Bake at 350 degrees for 20 to 25 minutes.

Cool for about an hour then cut into 1 1/2" squares.

Willy Wonka Bars Candy Recipe

1/2 cup margarine, softened 
1 cup peanut butter 
1/2 box powdered sugar 
1 1/2 packages graham crackers 
1 package chocolate chips 
2 tablespoons margarine or 1/4 cup milk
	
Combine margarine, peanut butter, powdered sugar and graham crackers. 
Press mixture in pan. Melt chips and 2 tablespoons of margarine or 
milk. Spread over graham cracker crust. Refrigerate. Cut when cool.

White Chocolate Cake

30 servings

Cake:
1/4 lb White Chocolate melted 
1 c Butter
1 c Sugar
4 Egg yolks
1 T Vanilla
2 1/2 c Cake flour
1 T Baking powder
1/4 teaspoon Salt
1 c Buttermilk
1 c Pecans; chopped
1 c Flaked coconut (optional)

4 Egg whites
1 c Sugar

White chocolate icing:
1/4 lb White Chocolate melted
2 1/2 T Flour
1 c Milk

1 c Butter
1 c Sugar
1 1/2 teaspoon Vanilla
	
Melt chocolate over hot, not boiling water. Cool slightly and add 
vanilla.
Cream butter and sugar until light and fluffy. Add chocolate. Add egg 
yolks, one at a time, mixing after each addition. Sift dry 
ingredients together and add alternately with buttermilk. Stir in 
pecans and coconut (optional). Mix only enough to blend. Whip egg 
whites and sugar to a soft peak. Gently fold whipped egg whites into 
chocolate mixture.
Pour into a 9x13 pan or 2 8" round pans. Bake at 350~ for 40-45 
minutes or until done.

White Chocolate Icing:
In medium saucepan combine melted chocolate and flour (all-purpose). 
Blend in milk, cook over medium heat, stirring constantly until 
thick. Cool completely.
In large mixing bowl cream butter, sugar and vanilla. Beat until 
light and fluffy. Gradually add completely cooled chocolate mixture. 
Beat until well blend. Do not over-mix or it will become soupy.

Spread between layers, on top and on sides of cake. Sprinkle cake 
with coconut or with anything else that you like.

Very Old Fudge

6 servings
 
      2 c  White sugar
    1/2 c  Corn syrup
    1/2 c  Milk or cream
      1 ts Butter
      1 ts Vanilla
	
Mix the first 4 ingredients, stirring occasionally. Boil until soft 
to medium ball stage. Cook, add vanilla and beat with a wooden spoon
  until stiff. Add nuts and cherries if desired. For chocolate fudge,
  add 2 tbls. cocoa.
  
  From the book "Treasured Mennonite Recipes" by 
Mennonite Community Relief Sales Volume 1

Twix Bars Candy Recipe

35 individual Kraft caramels 
1/4 cup water 
1 box Nabisco Lorna Doone shortbread (about 40) 
2 - 12 oz. bags milk chocolate chips
	
Combine the caramels with the water in a small pan and melt over 
low heat. Place the shortbread cookies side by side on an ungreased 
cookie sheet. Spoon a small amount of caramel onto each cookie. 
Refrigerate cookies until the caramel is firm. 
In the meantime, in a double boiler over low heat, melt the chocolate 
chips. You may also use the microwave for melting the chocolate. 
Just heat the chips for 1 minute on high, stir, then heat for another 
minute. 
Remove the cookies from the refrigerator. Rest each one on a fork and 
dip it into the chocolate. Tap the fork on the side of the pan or 
bowl 
to knock off any excess chocoloate. Then place each one on a sheet 
of waxed paper and let them cool at room temperature (65-70F). 
This could take several hours, but the bars will set best this way. 
If you want to speed up the process, put the candy in the 
refrigerator for 30 minutes.

Martha Washington Candy

Martha Washington Candy

1 pkg. of cooking chocolate, not semi-sweet
1 can Eagle Brand Sweetened Condensed Milk
1 pkg. coconut
1 tsp. vanilla
1 cup pecans
3 bars Parafin Wax
1 pkg. powdered sugar

Melt chocolate and put parafin in and set aside. In a bowl, mix all
other ingredients and roll into small balls. Put a toothpick in and
dip into chocolate mix. Place on a piece of wax paper and put in the
refrigerator overnight. Eat and enjoy. Good to give out for Christmas Easter
or Valentine presents!

Truffles

12 ounces of semi sweet chocolate 
1/4 cup unsalted butter 
3/4 cup whipping cream, scalded 
1 tablespoon Brandy or other fine liquor of your choice 
Powdered sugar or cocoa to rub on your fingers 
6 to 8 ounces of dark semi sweet chocolate 
1 Tablespoon shortening
	
Melt chocolate and butter in a heavy sauce pan over low heat, or use 
your favorite method (microwave works well). Slowly stir in 1/4 of 
the cream, beating well. Add remaining cream, slowly beating well 
after each addition. Add Brandy. Refrigerate until mixture is 
chilled. (At least 2 hours) Line a baking sheet with waxed paper. 
Scoop the chocolate out and form into little balls. This is where 
rubbing your fingers in cocoa or powdered sugar can help. Work 
quickly. Place balls on baking sheet and freeze them for 1/2 hour. 
Line a second sheet with waxed paper. Melt 6 ounces of dark semi 
sweet chocolate with the shortening. Dip the frozen chocolate balls 
in the melted chocolate and place on waxed paper to cool. Repeat 
until all are finished.

Toffee Butter Crunch

1 cup butter (2 sticks) 
1 cup sugar 
1 tablespoon light corn syrup 
3/4 cup semisweet chocolate pieces 
1/2 cup coarsely chopped toasted almonds or pecans 
1/2 cup finely chopped toasted almonds or pecans 


Melt butter in a large saucepan. Add sugar and corn syrup. 
Cook over medium heat, stirring now and then, to hard-crack stage 
(300 F on your candy thermometer) - watch carefully after temperature 
reaches 280 F. Quickly stir in coarsely chopped nuts; spread in well-
greased 13x9 inch pan. Cool thoroughly. Turn out on waxed paper; 
spread top with half the melted chocolate; sprinkle with half the 
finely chopped nuts. Cover with waxed paper; invert; spread again 
with remaining chocolate. Sprinkle top with remaining nuts. If 
necessary, chill to firm chocolate. Break into pieces.

Tinkle Pusses

Base:
1/2 cup butter or margarine
1 cup all purpose flour
1/2 cup brown sugar

Filling:
2 eggs
1/2 teaspoon baking powder
1 cup chopped walnuts
1 cup brown sugar
1 pinch of salt
1 cup coconut
	
Base: Mix together and put into a pan. Bake at 350 until brown (10 
min)

Filling: Mix the ingredients well. Spread on top of the base. Bake 
until brown, about 30 minutes.

Tiger Butter

1 cup milk chocolate chips 	

Line jelly roll pan with foil. In microwave, melt 3 types of chips 
separately, stirring until smooth. Pour melted peanut butter chips 
into prepared pan, spreading level. Sprinkle on peanuts. Pour melted 
vanilla and chocolate chips on top, drizzling each randomly. To 
marbleize, use knife to pull through chocolate in wide curves. 
Refrigerate until set. Break into squares.

Christmas Holly

30 marshmallows (large) 
1/2 cup butter 
green paste food coloring 
1/2 teaspoon vanilla 
4-1/2 cup corn flakes or Grannyola 
cinnamon red hots
	
Microwave marshmallows, butter, and food coloring on 1/2 power 2 
minutes, or until melted. Add vanilla and mix thoroughly. Fold in 
corn flakes of granola until they are covered with cooked mixture. 
Form into holly shape on waxed paper. Add candy for berries while 
still warm. Once candy cools, candy will not adhere. Tie on a red 
ribbon and serve.

Christmas Haystacks

	

10 ounces vanilla milk or white chocolate chips
1 cup almonds, toasted
1/2 cup candied red cherries, quartered
1/2 cup candied green cherries, quartered
1/2 cup sweetened flaked coconut

Line a cookie sheet with wax paper. Stir vanilla chips in a double 
boiler over low heat until smooth, or microwave on medium power for 2 
1/2 minutes or until soft, then stir until smooth. 
Remove from heat and stir in almonds and cherries. Drop 
tablespoonsful onto prepared cookie sheet. Sprinkle with coconut. 
Refrigerate until hard. Store in an airtight container.

Christmas Fudge

1 cup sugar 
1/2 cup butter
1/2 cup heavy cream 
1/8 tsp salt 
2 cups powdered sugar 
1 tsp vanilla 
1/2 cup red candied cherries, chopped 
1/2 cup green candied cherries, chopped
	
Spray an 8x8" baking dish with cooking spray. In a large saucepan, 
bring the sugar, butter, cream and salt to a boil over medium heat, 
stirring frequently. Let boil for 5 minutes, stirring constantly. 
Remove from heat and slowly add the powdered sugar and vanilla, 
stirring until smooth and well combined. Stir in the cherries until 
evenly distributed. Spoon into baking dish and chill for 1 hour or 
until firm. Cut into squares. Store in an airtight container.

Christmas Bonbons

1/3 cup sugar 
1/4 cup margarine; softened 
1/4 cup plus 2 tablespoons frozen orange juice concentrate, thawed 
and undiluted 
1/4 cup honey 
1 1/2 teaspoons grated orange rind 
1 teaspoon vanilla extract 
1 egg 
1/2 cup plus 2 tablespoons all purpose flour 
3/4 teaspoon ground cinnamon 
1/8 teaspoon baking soda 
1/8 teaspoon ground cloves 
1/8 teaspoon ground allspice 
1/2 cup dried cranberries 
1/3 cup golden raisins 
1/3 cup finely chopped dried apricots 
3 tablespoons chopped almonds
	
Cream sugar and margarine, using an electric mixer set at medium 
speed, until mixture is light and fluffy (about 5 minutes). Add juice 
concentrate, honey, orange rind, vanilla, and egg; beat at medium 
speed until blended. Combine flour, cinnamon, baking soda, cloves and 
allspice. With mixer running at low speed, gradually add to orange 
mixture. Stir in cranberries, raisins, apricots, and almonds. Spoon 
batter evenly into 33 paper lined miniature muffin pans. Bake at 350°
F for 20 minutes or until lightly browned. Cool in pans 3 minutes; 
remove from pans and cool on wire rack.

Christmas Bark Candy

This doesn't have peppermint, but is very pretty when you 
   use M&M candies. Prep Time: approx. 5 Minutes. Cook Time: 
   approx. 3 Minutes. Ready in: approx. 15 Minutes. Makes 1 pound 
    (16 servings). 
   
1 (10 ounce) package vanilla 
   baking chips
2 teaspoons vegetable oil
 1 1/2 cups mini candy-coated 
   chocolate pieces
	
1 Line a baking pan with wax paper or foil.
2 In a microwave safe bowl combine vanilla chips and 
   vegetable oil; microwave on high until chips are melted. Stir 
   until smooth; let cool for 2 minutes. Stir in candy-coated 
   chocolate pieces. Spread mixture onto prepared pan; chill for 
   10 minutes and break into pieces