Cooked Candies

Candy Techniques - Using a candy thermometer and how to read it properly for best results
Caramels
Boston Cream Candy
Cooked fondant candy center
Divinity
Fudge - chocolate
Jelly Candy
Old fashioned choc. fudge
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*Dolores' Recipe Book*
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Fudge - Peanut butter
Peanut Brittle
Pay Bars
Peanut brittle
HARD CANDY  here
Toffee
Truffles
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*EASY UNCOOKED CANDIES*
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RECIPES FOR HARD CANDY
Products & Tools to make hard candy
Easy Candy Recipes: pg 1, Pg 2, Other Recipes

 
 Index
 Books
 Tools
  Equipment
 Sheet molds
Individual 
Non-cooked
Loli sticks
    
 .HOLIDAYS HARD ANDY MOLDS:
 Christmas 1
 Christmas 2
 Easter
 Halloween
 Loli Rings
 Metal Rings
 Picture Lolis
 Metal
    
DOLORES' HARD TAC
Instructions sheet. Print it out and it will be easier to read. If it won't print with your usual graphics software, I recommend you try with PHOTO EXPRESS (or I-PHOTO PLUS - the deluxe edition). I'm sorry but I can't help you further on this matter. OTHER COOKIED CANDY RECIPES
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Molds and tools, click here
This is perhaps our most all around favorite candy. It is easy to make and looks so very pretty, done in all colors or in a candy dish. A favorite of our "little folk." It is especially cheap to make too. Add a little citric acid into all fruit flavors, or they tend to taste flat. Add as much as you like, (1-2 teaspoons of the powdered kind).

Stir together in LIGHT-WEIGHT saucepan before heating:

2 cups Cane sugar
2/3 cup Light corn syrup
3/4 cup Water
AFTER COOKING, ADD:
Food coloring
1 teaspoon Citric acid (optional)
1 teaspoon (more or less) oil flavoring of choice

DIRECTIONS:
Spray molds with non-stick pan spray or oil. Gather together the flavor, color and citric acid. Cook at highest heat with lid on. Let boil at least 2 minutes with lid on. Place thermometer into boiling mixture. When thermometer reads 285°, remove pot from heat. (Temperature may rise to 300°). DO NOT STIR until candy reaches 260°. Add oil flavoring, coloring and citric acid (if fruit flavored). Stir just a little (too much stirring causes graining). Cover pan after adding citric acid for a few minutes or taste will fade. Keep lid on pot after you add flavoring too. Pour into special candy funnel or just pour out into molds or onto oiled cookie sheets; cool, unmold or break. Place the pieces in confectioners' sugar and coat well. If they start sticking together in a candy dish, coat again.
NOTES:
  • Our special candy funnel allows you plenty of time to get candy into molds before it cools too much. The funnel holds the entire batch.
  • Citric acid is available in powdered (the kind I prefer) and in liquid form.
  • Candy can be cut into little "pillows" with scissors while still hot. Roll into a strip and cut.
  • Hard candy mold sheets HERE are WHITE, where the chocolate molds are CLEAR. Clear ones cannot be used for this candy. They would melt. The WHITE hard candy molds come in a variety of shapes and sizes.  8x11" sheet like the CLEAR ones. Though the WHITE ones appear the same weight texture, they aren't.
  • Some favorites of mine are the little white round rings. Easy; just lay them on an oiled surface, spray (only once) with non-stick cooking spray and add a sucker stick. Pour candy in and you are finished. They come in 2 sizes Round or Heart. Sometimes write names or Happy (whatever day) on them using a #1 tip, with thinned royal icing or add a sugar decoration.
  • A good thermometer is "worth it's weight in gold!"
  • Citric acid & Lorann oil flavors

    • food coloring
STOVE-TOP HARD CANDY (Using 1-dram (.125oz) bottles) 
Ingredients: 
2 cups granulated sugar 
2/3 cup light corn syrup 
¾ cup water 
1 dram LorAnn flavoring oil (1tsp.*) (or as desired) 
LorAnn liquid food coloring (as desired) 
Powdered sugar (optional) 
Sucker bags (optional) 
Twist ties (optional) 
Use of a candy thermometer is recommended 

*Please note that our Cinnamon, Clove and Peppermint flavors are particularly potent. You may wish to reduce the amount used for these flavors. 

 Before you begin, we recommend reading our suggestions on candy making found in the "Tips" section of Gourmet Recipes. Hard candy making requires the use of very high cooking temperatures. Caution should be used at all times to avoid being burned. 

Directions: 
Have all ingredients and tools assembled and within easy reach of the stove. The use of metal spoons and measuring utensils is recommended. Lightly spray cookie sheet* or the cavities of clean, dry candy molds with cooking spray (we recommend PAM). Insert sucker sticks. (If using two-piece plastic or aluminum molds, insert sticks after candy has been poured into molds.) If using molds, you may also want to spray a piece of aluminum foil with cooking spray. If after pouring the candy into the molds you have excess candy, you can pour it onto the foil. 
In a 2-quart kettle or large saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil, without stirring. Early in the cooking process, you can "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush. Continue to cook the syrup until the temperature reaches 260º F; add color. Do not stir; boiling action will incorporate color into syrup. 

Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water. After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. 

Pour syrup onto lightly greased cookie sheet or onto a heat resistant surface covered with a piece of heavy-duty aluminum foil. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Alternately, pour candy into prepared molds. Do not refrigerate. 

Cool completely. Lightly dust with powdered sugar on both sides, brushing off excess. Break into small pieces. Store in airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties. 

*Another alternative is to pour the hot candy onto a heat-resistant surface covered in powdered sugar. When the candy is slightly cooled, it can be cut with well-oiled scissors into pillow-shaped pieces. 

 

COOKED FONDANT ...Use for candy centers. For butter center, you don't need to add a thing. It is more delicious than you can imagine...and easy to make too. Combine butter, sugar, Coffee Rich, Cream & Cream Of Tartar in a heavy saucepan. Stir until sugar is well moistened. Place on high heat. Bring to boil then cover mixture for 2-3 minutes (to prevent sugar crystals from forming). Uncover & place thermometer in boiling mixture. COOK WITHOUT STIRRING. Wipe any crystals from sides of pan. Cook to exactly 236 degrees.
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Immediately pour out onto a marble slab. When heat is no longer coming from the mass of candy... test it with your finger tips or wrist... when the dents made with your fingers remain for a little time instead of filling in immediately & candy is luke warm, candy is ready to work. Work fondant with candy paddle until it sets up.
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Allow it to rest 15 minutes, covered. Then knead it until perfectly smooth. Like magic, the "crumbs will turn to wonderful creamy candy! Form into a big ball, place on Saran wrap & into a bowl that can be tightly sealed.
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This fondant is best if kept a day or so before using, but may be used right away.
HINTS: For stiffer fondant, cook 1-2 degrees more. Freezing makes it sticky.
*Also see Easy Fondant
* Marble slab available HERE

OLD FASHIONED CHOCOLATE FUDGE
2/3 cup Hershey's Cocoa
3 cup sugar
1/8 ts salt
1 1/2 cup milk
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AFTER FUDGE IS COOKED:ADD
4 1/2 tb butter
1 ts vanilla
1/2 cup nuts; chopped (optional)
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Combine cocoa, sugar and salt. Add milk. Bring to a boil, stirring constantly. Cook to 235?
     WITHOUT STIRRING
Pour out onto ?Marble slab: Pour vanilla, butter & nuts on top. Let stand until lukewarm. Work with candy paddle until it starts to set up. Form into a long roll; slice and wrap tightly sealed.
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NOTE: If you don’t have a marble candy slab, immerse pan in cold water and handle as previously directed.
PEANUT BUTTER FUDGE
1 1/4 cups Milk
1/2 cup Corn syrup
1/4 cup Butter or margarine
Pinch of baking soda *
3 cups Granulated sugar
1 cup Lightly packed brown sugar
3/4 cup Creamy or chunky peanut butter
1 ts Vanilla
1 cup Peanuts; chopped/opt.
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Butter a 9x13-inch pan. In a HEAVY, 4-qt. saucepan, combine milk, corn syrup, margarine, baking soda and sugars. Place over medium-high heat and stir with a wooden spoon until sugars are dissolved and mixture starts to boil. If sugar crystals are present, wipe them down from the sides of the pan with a wet pastry brush. Clip on candy thermometer. Cook to 234?, or soft-ball stage. Remove from heat; cool immediately to lukewarm. Stir in peanut butter, vanilla and nuts. Continue stirring until mixture becomes creamy ad begins to loose it’s gloss. Scrape fudge into pan and spread out to 1” thick; When firm, cut into squares. Makes about 75 pieces. 

HOMEMADE PAY BARS
1 box yellow cake mix (Duncan Hines preferred)
½ cup margarine, softened
1 large egg
3 cups miniature marshmallows
½ cup white corn syrup
1 pound peanut butter coating chocolate
1/4 cup additional margarine
1½ teaspoons vanilla
2 cups salted peanuts
2 cups TinyCrispyRice #75-2106

In a large bowl, combine cake mix, egg, and 1/3 cup of margarine. Press into a lightly greased 9-by-13-inch pan. Bake in a preheated 350 degree oven for about 12 minutes. Spread marshmallows over the crust and return to the oven for 3 to 5 minutes, or until melted. Cool completely.
On the stove top in a saucepan, mix together peanut butter chocolate, syrup, 1/4 cup of additional margarine, and vanilla over a low heat. Stir until all is melted and mixture is smooth. Add peanuts and Tiny Crispy Rice. Spread over cooled marshmallows. Cool and cut bars into squares. Yield: 16 servings.

PEANUT BRITTLE...Best ever! In a heavy saucepan, combine sugar, water and Karo Syrup. Stir constantly until it threads. Add butter and peanuts slowly so that the mixture continues to boil. Cook slowly to 300 degrees, stirring occasionally. Remove from heat; quickly add soda and vanilla. (It will foam up.) Turn onto 2 buttered baking sheets or buttered marble slab. Stretch with fork. Cool. Break up. Makes about 3 lb.

* Available: Raw Peanuts


Truffles
SweetHeart Pan 2105-1197
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Ingredients:
1 pound Merckens coating chocolate in desired color
1/3 cup whipping cream
1 tablespoon liqueur, for flavor (optional)
Chop coating chocolate coarsely; set aside.
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Place cream in a small saucepan over medium heat and heat just until bubbles break around the sides of the pan, stir constantly; remove from heat; add chopped coating chocolate and cover pan. Let stand approximately 5 minutes or until coating has melted; 1 tablespoon liqueur can be added at this point for flavor, if desired. Stir until smooth and creamy. Refrigerate until firm. Roll into balls.
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Truffles may be rolled into a variety of coatings (sprinkles, chopped nuts, coconut, cocoa powder, confectioner's sugar and Edible Glitter).
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Yield: 25-30 3/4 diameter centers.
  • HARD CANDY go here

    • DIVINITY

    IN HEAVY PAN

    Mix sugar, syrup and water in a saucepan. Stir over low heat until sugar dissolves. Cook without stirring to 260 degrees. (Hard ball stage.) Remove from heat and pour, beating constantly, in a fine stream- into the beaten egg whites. Add vanilla and continue beating until mixture holds its shape and becomes slightly dull. Fold in nuts. Drop quickly from a buttered spoon onto waxed paper into individual peaks or spread in a buttered pan & cut into 1" squares. Makes 48 pieces.
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    * A good thermometer is "worth it's weight in gold!" HERE
    We carry Nuts

    JELLY CANDY using the Jelly Trough kit (see pictures link below), or molds - Yummy! Lightly grease candy molds, or spray with PAM, and sprinkle with granulated sugar. In 1st saucepan, combine fruit pectin, water & baking soda; set aside. In a 2nd pan, combine sugar & corn syrup, mixing well. Cook both mixtures, stirring alternately until foam subsides in the soda mixture, about 5 minutes. Pour pectin mixture in a slow, steady stream into the boiling sugar mixture, stirring constantly. Boil & stir for one minute more. Remove from heat stir in flavoring, food color & 1/2 teas. citric acid. Pour into prepared molds. Let set for 24 hours. Remove from molds. Let stand for at least a day before packaging.

    Or just simply cut into cubes and coat with granulated sugar!
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    NOTE: You can use juice of a lemon for flavoring if you wish. Color some, leave some clear.
    Jelly / Orange Slice kit 7 3/4" x 3 1/2" #CM4 $13.99 Jelly slices another, another , another
    Molds are available at Sugarcraft (see below) for the famous "orange slice" candies. From Harold Guttman
    Candy molds available HERE
    Flavor/citric acid HERE
    Food coloring HERE

    TOFFEE TIP: Have soda ready at the stove to add at once.
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     Melt butters slowly; add sugar, water and salt. Cook at low heat, stirring constantly until it reaches 212 degrees. STOP STIRRING until candy reaches 236 degrees. Add the walnuts and stir constantly until candy reaches 290 degrees. Be sure to stir well or butters may separate here. Remove from heat and add soda, stirring well. Pour onto buttered cookie sheet. Immediately cut into squares. Will run back together, but can be cracked where cut. Add dipping chocolate wafers on top. They will melt & you can spread them out. Sprinkle nuts on top (opt.). The photo shows squares dipped in coating chocolate. You can't use chocolate chips for this!
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    English walnuts and pecans available HERE
    Merckens® coating/dipping chocolate available HERE
    OLD FASHIONED CHOCOLATE FUDGE Combine cocoa, sugar and salt. Add milk. Bring to a boil, stirring constantly. Cook to 235 degrees WITHOUT STIRRING AT ALL! Stirring makes grainy fudge. (So does stirring before it cools to luke warm.) Immersed pan in cold water: don't stir until candy is only luke warm. If you have a marble slab, this is easier. Pour out onto Marble slab: Let stand until lukewarm. (OK to pour vanilla, etc. right on). Work back & forth until it starts to set up. Form into a long roll; slice and wrap tightly sealed. From the Hershey's Cocoa can.

    EASY FUDGE

    1 pound Coating Chocolate, any color or flavor
    1 stick butter or margarine
    1 can Sweetened Condensed milk
    Melt coating chocolate as usual (in double boiler is best). Add butter and milk. Pour into 8" buttered pan. Cut when cool solid.
    Nuts available HERE

    Fruit & Nut Creams
    3 Tbsp. Grayslake Gelatin
    1/2 cup warm water
    1/2 cup water
    2 1/2 cups granulated sugar
    1 1/2 cups Nulomoline (invert sugar)
    3/4 cup light corn syrup
    1 tsp. colorless vanilla
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    Soak gelatin in warm water for 30 minutes or more. Butter one 12 x 18 " pan. Place 1/2 cup water, sugar, and Nulomoline in a 1 1/2 qt. saucepan and cook over medium heat until mixture is hot, and sugar is dissolved. When hot, not boiling, add gelatin and stir until dissolved. Pour into a mixing bowl and begin to mix on medium speed. Add corn syrup and vanilla. Whip on high speed until white, fluffy, and double in bulk. The marshmallow will hold a soft peak. Pour into a prepared pan. Sprinkle with powdered sugar and let set at least 24 hours before cutting. Cut marshmallows and roll in powdered sugar. Store in a sealed container.
    MILK CARAMELS

    1 cup sugar
    2/3 cup light corn syrup
    1/2 teaspoon salt
    1 1/2 cups milk
    1/2 teaspoon vanilla, if desired
    1/2 cup chopped nutmeats, if desired
    1/4 cup butter or margarine
    Flexible rubber sheet molds
    Candy Funnel #1904-552

    1. In heavy 2-quart saucepan, mix sugar, corn syrup and salt.
    2. Stir over medium heat until boiling starts. Cook to 248 degrees F - 250 degrees F on candy thermometer (firm ball stage) which takes only a few minutes.
    3. Add butter or margarine, stirring until melted. Add 1/2 cup of the milk gradually keeping mixture boiling.
    4. Cook over moderate heat, stirring continuously to 242 degrees F - 244 degrees F (firm ball stage).
    5. Again add 1/2 cup milk gradually, keeping mixture boiling, and cook stirring continuously over moderate heat to 242 degrees F - 244 degrees F (firm ball stage).
    6. Add remaining 1/2 cup milk gradually. Cook stirring continu-ously over moderate heat to 240 degrees F - 242 degrees F for soft caramel or 244 degrees F - 246 degrees F for firm caramel (firm ball stage).
    7. Remove from heat and let stand about five minutes.
    8. Stir to blend well. Add vanilla.
    9. Pour into square or rectangular shape flexible rubber molds with the funnel #1904-552.
    10. Un-mold after the candy is completely cold.

    Boston Cream Candy
    by Kay Fahey

    Don't be tempted to use anything smaller than a 3-qt. pot for this delicious caramel fudge-like candy. You'll need the volume when the hot, sugary liquid foams up during cooking.

    Yields about 1 pound.

    ingredients
    4 Tbs. unsalted butter; more for the pan
    2/3 cup coarsely chopped pecan pieces
    2 cups sugar
    Pinch salt
    1/2 cup light Karo syrup
    1/4 cup half-and-half
    1/4 cup whipping cream
    3/4 tsp. baking soda
    1 tsp. vanilla extract

    how to make
    Butter an 8x8-inch baking pan. Line the pan with a piece of parchment large enough to hang over two sides. Butter the paper, too, and tuck it flat against the pan. Put the chopped pecan pieces in a handy spot where you'll be working.

    Combine the sugar, salt, Karo syrup, half-and-half, cream, and butter in a heavy-based 3-qt. pan, stirring with a wooden spoon over low heat until the sugar is completely dissolved. This can take a while, and it's hard to see; you should feel the texture (rub a little between your fingers or run your finger along the mixture clinging to the spoon) to be sure all the sugar is dissolved.

    Test thermometer first!
    Use and Care: More information  - Altitude or variations in barometric pressure due to weather changes, change the boiling point of liquids. TEST: immersing thermometer in boiling water (water normally boils at 212 degree F). If the reading at boiling, for example, is 206 degrees F, subtract 6 degrees from recipe temperature. Dropping or rough handling can cause a shift in the thermometers' readings which can be compensated for in the same way. TIP: We recommend to check boiling water temperature several times, even hourly during wet weather. Get a 'real' candy thermometer.

    Turn the heat to medium and cook, stirring, until the mixture foams to a boil. Add the baking soda. Lower the heat and stir like mad. The mixture will double in volume and then gradually subside and begin to take on a golden hue. After the mixture settles a bit, put in a warmed candy thermometer. Continue to stir constantly, scraping the sides, and cook over medium-low heat until the thermometer registers just 240°F. Watch very carefully, as the thermometer will hover at 239° for a while and then move up. You must remove the mixture before it passes 240°F.

    Remove the pot from the heat and take out the thermometer. Continue to stir quickly. The candy will look like a loose caramel sauce. Add the vanilla (watch out, it may sputter) and stir carefully to incorporate. Add the pecans and continue stirring quickly. Don't take your eyes off the mixture at this point. Watch and feel it as it begins to thicken, lighten in color, and become harder to stir. When it has thickened enough to leave a path on the bottom of the pan while you're stirring, it's just about ready. The moment you notice that the mixture is just beginning to lose its glossy shine, turn it out into the buttered pan. Don't wait until the mixture looks completely matte or it will be too dry when you try to cut it. If you stop stirring at the right moment, the mixture will firm up almost the second it hits the pan. Too soon, it will never be anything more than caramel (although very good caramel); too long, it will harden in the pot.

    As soon as the candy cools (15 to 20 min.), cut it into squares. It will probably have tiny bubbles on top. It may well crumble when cut. If it doesn't harden immediately, just let it sit for several hours, even overnight, and it may harden. If not, you have great caramel.


    CANDIED WALNUTS
    1 pound walnut halves
    1 cup white sugar
    2 teaspoons ground cinnamon
    1/4 teaspoon salt
    6 tablespoons milk
    1 teaspoon vanilla extract
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    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen.
    Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. .
    Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.

    Sweet and Spicy Candied Walnuts (just bake - easy!)
    Contributed by Susan

    1 large egg white
    1/4 cup sugar
    1/2 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1/4 teaspoon ground cloves
    12 ounces (about 3 1/2 cups) walnuts, preferably walnut halves

    Preheat the oven to 300 degrees.

    In a medium bowl, whisk the egg white, sugar and salt until the mix is very
    foamy. Whisk in the cinnamon, ginger, nutmeg and cloves. Add the walnuts
    and stir to coat.

    Spread the nuts on an ungreased baking sheet. Bake for 10 minutes. Stir and
    separate any walnuts that are sticking together. Bake for another 10
    minutes. Stir and continue baking until the coating is dry and walnuts are
    crisp, 5 to 10 minutes. Cool completely.

    Makes about 3 1/2 cups; analysis per 1/4 cup.

    Cook's note: Substitute the grated zest of 1 orange, 1 teaspoon crumbled
    dried rosemary or 1 tablespoon finely chopped fresh rosemary and 1 teaspoon
    coarsely cracked black pepper for the cinnamon, ginger, nutmeg and cloves.
    If desired, substitute pecans for the walnuts.