What are some good candy recipes?

Chocolate Truffles

Makes 48 truffles.

8 ounces good-quality semi- or bittersweet chocolate, coarsely chopped

4 ounces unsweetened chocolate

8 tablespoons unsalted butter

1 (14 ounce) can sweetened condensed milk

Your choice of flavoring (see below)

Your choice of coating (see below)

Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy-smooth.

Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.

Using a tablespoon (a spring-action 1 Tb. scoop is ideal), mold chocolate into balls, 1 level Tb. at a time, and place on a cookie sheet lined with greased parchment paper.

Place desired coating in a small bowl. Working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. If necessary, roll truffles by hand to make round. Return to parchment. (Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month.) Before serving, let stand at room temperature to soften slightly.

Flavoring options:

Orange: 6 Tbs. orange-flavored liqueur, such as Grand Marnier, and 1/2 tsp. finely grated orange zest

Coffee: 6 Tbs. coffee-flavored liqueur, such as Kailua and 1 tsp. instant coffee

Raspberry: 6 Tbs. raspberry liqueur, such as Chambord

Coating options:

1 cup of minced sweetened, flaked coconut

1 cup of minced roasted pistachios

1 cup of minced toasted walnuts

1 cup of sifted unsweetened cocoa

1 cup of sprinkles

This recipe was originally featured in the USA WEEKEND

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Dreamsicle Fudge

3 tsp orange flavoring

9 drops red food coloring

12 drops yellow food coloring

1 1/2 stick butter

2/3 cup evaporated milk (NOT sweetened

condensed milk)

3 cups sugar

1 pkg white chocolate chips (12 oz)

1 jar (7 oz) marshmallow cream

Mix orange flavoring, 9 drops of red food coloring and 12 drops yellow food

coloring and set aside.

Boil 1 1/2 stick butter, 2/3 cup evaporated milk and 3 cups sugar for 5

minutes. Add 12 oz bag white chocolate chips and 7 oz jar marshmallow

cream. Save 1 cup of the white mixture. Set aside.

Add orange flavoring to remaining mixture. Pour into a 13x9 buttered glass

dish. Swirl the cup of white into mixture.

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BUTTERCREAMS

These homemade buttercream candies are easily made with powdered sugar, butter and cream cheese.

Filling Ingredients:

1/2 cup LAND O LAKES® Butter, softened*

1 (3-ounce) package cream cheese, softened

1 1/2 teaspoons vanilla**

4 cups powdered sugar

Coating Ingredients:

1 (12-ounce) package (2 cups) real semi-sweet chocolate chips

2 tablespoons shortening

Instructions:

Combine butter and cream cheese in large bowl. Beat at medium speed, scraping bowl often, until smooth. Add vanilla; continue beating until well mixed. Reduce speed to low. Beat, gradually adding powdered sugar, until well mixed. (If mixture is too soft, cover and refrigerate 1 hour or until firm enough to form balls.)

Shape rounded teaspoonfuls of mixture into 1-inch balls. Place onto waxed paper-lined baking sheets. Cover loosely; refrigerate until firm (2 hours or overnight).

Melt chocolate chips and shortening in 1-quart saucepan over low heat, stirring constantly, until smooth (3 to 4 minutes). Dip buttercreams into chocolate mixture using toothpicks; let excess chocolate drip off. Place onto waxed paper-lined baking sheet. Refrigerate at least 30 minutes to set.

**Substitute 1 1/2 teaspoons almond, maple, strawberry, lemon, orange, peppermint or rum extract.

Yield: 5 dozen candies

BBWCHATT

The old lady in Chattanooga, Tennessee, USA

1

Candied Oranges Dipped In Chocolate

4 Valencia oranges

2 cups water

3 1/2 cups granulated sugar

3 cups granulated sugar, as needed for coating

2 pounds semisweet coating chocolate (reserve a 2-ounce chunk), chopped into small pieces

Cut the oranges in half lengthwise. With the cut side down slice the oranges crosswise into 1/4-inch pieces. Discard the ends.

In a 10-inch sauté pan combine the water and the 3 1/2 cups of sugar. Stir to blend, then bring to a boil over medium heat.

Add the orange slices, separating them, and simmer them gently for 1 hour uncovered. Periodically dunk any floating slices. Remove from the heat and cool to room temperature.

Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry 24 hours.

After drying the slices, toss them in the granulated sugar and reserve them. Do not stack them or let them stick together.

While you are coating the orange slices, have the chocolate melting slowly in the top of a double boiler over 120°F water. Add water occasionally to maintain that temperature.

When all the chocolate is melted and creamy and registers 100°F on an instant read thermometer, remove the top section of the double boiler. Add the 2-ounce chunk of reserved chocolate and stir gently until the thermometer reads 88°F to 91°F, then remove what remains of the chunk of chocolate.

Now dip the orange slices 2/3 of the way into the chocolate. Gently scrape off excess chocolate against the side of the pan and set on a sheet of wax paper to set. Work quickly with the slices. If the chocolate becomes too thick for dipping, place it over the 120°F water again until it has reached 88°F to 91°F.

Makes 50 slices.

Good luck!

Toasted Almond Candy

INGREDIENTS:

1 cup slivered almonds, toasted**

6 squares of vanilla (white) almond bark

1 cup milk chocolate chips

1/4 cup semisweet chocolate chips

2 tablespoons Kahlua

1/2 teaspoon almond extract

PREPARATION:

**To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes, or until lightly browned. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Combine remaining ingredients in a saucepan and melt over low heat, stirring. When melted, stir in almonds (mixture will be thick). Turn into a lightly buttered loaf pan and pat in. Invert to a piece of wax paper approximately 14 to 16 inches in length. Gently pat candy to flatten with hands or by placing another piece of wax paper over it and going over it gently with a rolling pin. Freeze for 10 minutes, until hardened. Cut or break up and store in a covered container in the refrigerator.

Heavenly Hash Candy

INGREDIENTS:

1/2 cup sugar

1/2 cup evaporated milk

1 tablespoon white corn syrup

1 package chocolate chips, (6 oz)

1 cup chopped nuts, walnuts or pecans

1 cup miniature marshmallows

PREPARATION:

Mix sugar, milk and 1 tablespoon corn syrup in a heavy 2 quart saucepan. Bring to a boil over medium heat, stirring constantly. Continue boiling, stirring frequently, for 2 minutes. Remove from heat and add chocolate chips, stirring until completely melted.

Let mixture cool for 15 minutes. Add pecans and marshmallows. Using 2 teaspoons, drop candy onto a large baking sheet lined with wax paper. Chill until firm.

To test for soft ball stage: Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up (if it will not form a ball, it is not done) - the soft ball will flatten slightly when removed from water.

As the sugar cooks, the water added to it evaporates causing the temperature of the candy to rise. If you are not ready to use the sugar when it reaches the proper temperature, simply add a few tablespoons of water and allow it to continue to cook. This way you can "hold" the sugar until you are ready.

If grains of sugar form on the side of the pan, use a wet pastry brush to wipe down the sides of the pan above the liquid level. This should be done before placing a candy thermometer on the saucepan.