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Instead of buying candy this Halloween, how are you all try and make some at home?! Making candy is actually easier then we think!
So, let’s not resist our sugary temptations and give our children a treat they’ll remember for the entire season.
Check out these mouth-watering and easy to make candy recipes:
1 lb milk chocolate
1 cup creamy peanut butter
2⁄3 cup confectioners' sugar
1⁄4 tsp salt
1. Finely chop the chocolate. Melt slowly over a double boiler until smooth.
2. Use a small spoon or pastry brush to coat small peanut butter molds or mini muffin cups with chocolate.
3. Refrigerate for about 30 minutes to let the chocolate set.
4. Combine peanut butter, confectioners' sugar, and salt in a bowl. Spoon the mixture into the cups, filling to just below the top of the cups. Cover the peanut butter mixture with the remaining tempered chocolate. Use an offset spatula to smooth the tops.
5. Refrigerate peanut-butter cups until set (about 1 hour) before removing them from molds.
2 ½ cups confectioners' sugar
1⁄4 cup dry powdered milk
1⁄4 tsp salt
1 cup sugar
2⁄3 cup corn syrup
1⁄3 cup unsalted butter
1 tsp vanilla extract
Food Coloring (any colors)
1. Combine confectioners' sugar, powdered milk, and salt in a bowl and set aside.
2. Combine sugar, corn syrup, and butter in a saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat to medium and cook for another 5 minutes, stirring occasionally.
3. Remove from heat and stir in vanilla extract.
4. Add the dry milk mixture to the saucepan, and stir to combine. Let mixture rest for a few minutes until it is cool enough to handle.
5. Divide dough into 3 equal parts and place each portion in a bowl. Add coloring as desired.
6. Knead each portion of dough until the coloring is evenly distributed and the dough is smooth and stiff.
7. Roll each portion into a rope about ½ inch thick.
8. Place the three ropes of dough next to each other to form a long rectangle. Use a rolling pin to gently press them together.
9. Using a sharp knife, cut the dough into triangles and place on a baking sheet. Let set for about 1 hour.
4 oz unsweetened chocolate, chopped
3 cups sugar
½ cup milk
¾ cup cream
2 tbsp light corn syrup
1⁄8 tsp salt
3 tbsp butter
1½ tsp vanilla extract
1 cup chopped nuts (if desired)
1. Line an 8-by-8-inch baking pan with aluminum foil and coat it with nonstick cooking spray.
2. Combine chocolate, sugar, milk, cream, corn syrup, and salt in a saucepan. Stir over medium-low heat with a wooden spoon until the chocolate melts and the mixture begins to boil.
3. Continue cooking without stirring until it reaches 236°F, soft ball stage.
4. Remove from heat and add the butter. Do not stir. Let mixture cook to about 110°F.
5. Stir in the vanilla and nuts and beat vigorously with a wooden spoon or in a stand mixer until the mixture becomes thick and loses its shine.
6. Pour into the baking pan. Let set for 1 to 2 hours until firm. Cut into squares.
7. Store for up to 2 weeks in an airtight container.
10 popsicle sticks (Probably shouldn't be a problem with kids around!)
100 caramels (That's about two bags…and a lot of unwrapping!)
4 tbsp water
Small chocolate candies, crushed cookies, nuts and so on (optional)
1. Unwrap the caramels and put them in a large pot over medium-low heat.
2. Add water and stir until caramels are melted.
3. Meanwhile, wash and dry the apples and have the kids put a popsicle stick into the stem end of each one.
4. Spread a sheet of waxed paper on the counter and spray it with cooking spray. (Make sure it's big enough to hold ten apples.)
5. Dip the apples one at a time into the melted caramel to coat.
6. If desired, roll the apples in candy, crushed cookies, sprinkles or nuts.
7. Place the apples stick side up on the waxed paper and allow to cool for 15 minutes before eating.
4 tbsp unflavored gelatin
2 cups sugar
1 tbsp light corn syrup
2 egg whites, room temperature
1 tbsp vanilla extract
1⁄2 cup confectioners' sugar
1 cup potato starch
colored sugar (for dusting)
1. Line a 9-by-13-inch pan with a piece of plastic wrap large enough to cover the bottom and sides and overhang the edges. Coat the wrap with cooking spray.
2. Combine gelatin with 3⁄4 cup water in a bowl. Be sure the gelatin dissolves entirely and does not turn spongy. If necessary, microwave to keep it liquid while you prepare the rest of the recipe.
3. Combine sugar, corn syrup, and 1 cup water in a saucepan over medium heat until the sugar is completely dissolved. Continue cooking without stirring until the mixture comes to a boil.
4. Continue cooking until the mixture reaches 260°F, hard ball stage. While the mixture is cooking, place egg whites in the bowl of a stand mixer fitted with the whisk attachment. When the sugar syrup reaches 245°F, begin whipping the egg whites on medium-high speed until they form firm peaks.
5. When the sugar syrup has reached 260°F, remove from heat. Add the fully dissolved gelatin and swirl to incorporate.
6. With the mixer on low, pour the sugar syrup in a slow, steady stream into the egg whites; pour down the side of the bowl to prevent splattering.
7. Turn the mixer to high speed and whip for 3 to 5 minutes until the mixture is very thick and glossy white.
8. Stir in vanilla extract.
9. Use a rubber spatula to scrap the marshmallow into the baking pan. Smooth out the top and let it set overnight at room temperature.
10. When you are ready to cut the marshmallows, combine confectioners' sugar and potato starch into a bowl. Sprinkle some of the mixture over a clean counter. Turn out the marshmallow onto the surface and dust the surface and sides liberally to prevent sticking.
Using a sharp chef's knife, cut the marshmallow into cubes. Run the knife under hot water and wipe clean between cuts to prevent sticking and keep the cut edges neat.
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