Candy Recipes

Including recipes for Giant Chocolate Kiss - Microwave, Baked Nut Candy, Grand Opera Creams, Indoor S'mores, Caramel Corn, Fudge Krispies, and Butterscotch Candy plus links to lots more candy recipes, including candies for special holidays

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Giant Chocolate Kiss - Microwave

      1 lb Powdered sugar
      1/2 c Cocoa
      1/2 c Butter
      1/4 c Milk
      1 ts Vanilla
      1/2 c Chopped walnuts (optional)

Combine sugar, cocoa, butter, and milk in a 2 qt. casserole. Microwave on HIGH 2 minutes. Add vanilla and walnuts. Stir, pour into a generously buttered large funnel (rubber band a piece of foil over spout of funnel) making sure you fill the spout end. Place funnel in a tumbler and set in freezer or refrigerator until set.

When set carefully unmold and wrap with foil creating a big "KISS".

You can add a streamer with your own special verse, if desired.



Baked Nut Candy

2 Egg whites     
1 c Peanuts; ground
1 c Brown sugar     

Beat egg whites until stiff. Add nuts and sugar, pour into shallow pan greased with butter.

Bake at 250 degrees until light brown.

Mark into squares when removed from oven.


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Grand Opera Creams

     2 c Sugar
    1/4 ts Salt
     1 c Light cream
     2 tb Butter
     2 tb Light corn syrup
     1 1/2 ts Vanilla
     2 oz Semi-sweet chocolate
     2 ts Vegetable shortening

Combine sugar, salt, cream, butter, and corn syrup in a heavy 2 1/2-quart saucepan. Bring to a boil, stirring constantly.

Cook at a gentle boil, stirring frequently, until the mixture reaches 238 degrees F on the candy thermometer (soft ball stage).

Remove from heat and cool, without stirring, until mixture is 110 degrees F.

Add vanilla and beat vigorously until candy is thick and loses its gloss.

Quickly drop by teaspoonfuls into mounds on waxed paper. If the candy gets too stiff and dry before this is completed, knead each dropped candy between fingers or roll between the palms of the hands.

Let candy stand until firm to the touch.

Meanwhile, melt chocolate in the top of a double boiler over simmering water. Stir in vegetable shortening. Spoon a small amount of chocolate glaze over each cream. Let stand until set.

Wrap in plastic and store in refrigerator. Makes about 24 candies.



Indoor S'mores

     2/3 c Light corn syrup
     2 tb Butter or margarine
     11 1/2 oz Nestle milk chocolate morsels
     1 ts Vanilla
     8 c Golden Grahams cereal
     3 c Miniature marshmallows

Grease a 13x9x2" rectangular pan.

Heat corn syrup, butter and chocolate to boiling in 3-quart saucepan, stirring constantly; remove from heat. Stir in vanilla.

Pour over cereal in large mixing bowl; toss quickly until completely coated with chocolate. Fold in marshmallows, 1 cup at a time.

Press mixture evenly in pan with piece of waxed paper. Let stand until firm, at least 1 hour.

Cut into 1-1/2 inch squares. Makes 48 squares.





Caramel Corn

    7 qt Popped popcorn
     2 c Brown sugar
     1 c Butter
     1/2 c Corn syrup
     1 ts Salt
     1/2 ts Baking Soda
    1/2 t Vanilla

Boil sugar, butter and corn syrup for about 5 minutes.

Remove from stove and add salt, baking soda and vanilla.

Pour over popcorn; stir thoroughly.

Place in a large pan and bake at 250 degrees F. for about 1 hour. Carefully stir every 10 minutes.



Fudge Krispies

     2 c Chocolate chips
     1/3 c Margarine
    1/2 c Light corn syrup
     2 ts Vanilla extract
     1 c Confectioners sugar
    4 c Rice krispies cereal

Combine chocolate, margarine, and corn syrup in medium saucepan. Stir over low heat until melted and smooth.

Remove from heat and stir in vanilla extract and sugar.

Add rice krispies; mix lightly until coated.

Spread evenly in a 13"x9"x2" pan . Chill until firm.

Cut into 1 1/2 inch squares. Store in refrigerator. Makes 48 squares.

Hint: To keep the mixture from sticking to your fingers when pressing into the pan just run your hands under cold water



Butterscotch Candy

     2 c Sugar
     1/4 c Butter
    4 tb Water
     1 tb Vinegar

Combine the sugar, butter, water, and vinegar and cook until a little tried in cold water forms a brittle or hard ball.

Pour into a buttered pan and when cool, cut in squares.


Links to more candy recipes:

Check out our Easter Candies
Valentine's Day Recipes - Candy Recipes



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