Homemade Candy Recipe
Halloween might fall on October 31st, but the holiday's festivities begin much earlier. From visiting pumpkin patches to watching scary movies, Halloween is much more than just trick or treating. One way you can have some fun is by making homemade candy to pass out to trick or treaters, or eat it yourself! Since October 28th is National Chocolate Day, we're going to show you how to make delicious chocolate candy! Give these yummy recipes below a try!
- 2 cups semi sweet chocolate chips
- 6 tbsp (plus 1/4 cup) creamy peanut butter
- 1 container marshmallow fluff (7oz)
- 1 cup powdered sugar
- 3/4 cup unsalted roasted peanuts
- 1 bag caramel squares 11oz bag, unwrapped
- 1/4 cup heavy whipping cream
- Line a 9 x 13" baking dish with parchment paper (just enough to come up over the sides of the dish).
- Using a double boiler, combine 1 cup of the chocolate chips with 3 tbsp peanut butter and melt until smooth. Wash double boiler after use.
- Pour melted chocolate into the prepared baking dish and spread til smooth. Place into the freezer to chill while you make the nougat.
- In a medium mixing bowl, combine the marshmallow fluff, 1/4 cup peanut butter and powdered sugar. Mix until combined.
- Using your hands, push down the nougat onto the first layer of chocolate.
- Evenly distribute peanuts on top of the nougat and gently press the peanuts so they are "stuck" in place.
- In the clean double boiler pot, melt the caramels and heavy whipping cream. Stir the caramel until fully melted.
- Pour caramel over nougat and smooth with a spatula. Place into the fridge for 20 minutes, then wash your double boiler again.
- In the clean double boiler, repeat the first step with the remaining 1 cup chocolate chips and 3 Tablespoons peanut butter.
- Pour the final layer of melted chocolate over cooled caramel and place back into the fridge until hardened.
. . .
Homemade Three Musketeers
- 1 1/4 cups semi sweet chocolate chips
- 3/4 cup white chocolate chips
- 7 ounces marshmallow creme
- 1 teaspoon vanilla
- 2 1/2 tablespoons milk
- 2 1/2 cups milk chocolate chips
- In a small microwave proof bowl melt semi sweet chocolate chips and white chocolate chips at 50% power stirring every 30 seconds.
- In another bowl combine the marshmallow creme, vanilla, and milk. Beat until mixed well. Slowly beat in melted chocolate until well combined.
- Spread mixture onto a cookie sheet that has been lined with a mat or parchment paper.
- Refrigerate until firm. This will take 1-2 hours.
- Melt 1 1/4 cups of milk chocolate chips in microwave at 50% power stirring every 30 seconds until melted.
- Spread over filling layer and place back into the refrigerator until firm.
- After it is firm remove from refrigerator and flip over so that filling side is up.
- Melt remaining chocolate in microwave at 50% power stirring every 30 seconds until melted.
- Spread onto filling and refrigerate until firm.
- Remove from refrigerator 15 minutes before cutting. This will soften the chocolate slightly to make cutting easier.
- Cut into bars and store in refrigerator until serving.
. . .
- 1 cup candy corn
- 1 cup peanut butter
- 1 cup chocolate candy melts
- Line an 8x8 pan with foil. Set aside.
- In a saucepan, heat the candy corn and peanut butter over low-medium heat until melted. Stir together. Pour into the prepared pan and let cool completely.
- Remove the foil and candy from the pan. Cut into 24 small bars using a long sharp knife.
- Melt the chocolate melts according to the package directions.
- Dip the candy bars one at a time into the melted chocolate making sure to cover all sides. Lift out with a fork and tap the handle on the side of the bowl to remove the excess chocolate.
- Place the chocolates on parchment paper and let set.
. . .
Peanut Butter Cups
- 16 oz semisweet chocolate chopped
- 1/2 cup creamy natural peanut butter
- 2 tbsp butter softened
- 1.75 oz confectioner's sugar, by weight (1/4 cup+2 tbsp, measured)
- Line a standard 12 cup muffin tin with paper cupcake liners.
- Melt half the chocolate either in a double boiler (the safer method) or in the microwave (the more dangerous, but easier/lazier method). I opt for the latter.
- Distribute the melted chocolate into the 12 muffin tins (I use a cookie scoop to portion the chocolate), only barely filling the bottom of each cup. If the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth itself out. Place the pan in the freezer for 15 minutes.
- In the meantime, whip the peanut butter, butter, and confectioner’s sugar together with a hand mixer until mixed and light. Taste it and make sure the sweetness is to your liking. Place small tablespoons of peanut butter into each cup, then drop the pan repeatedly on the counter again, so the peanut butter layer is flattened out. Place in the freezer for 15 minutes.
- Melt the last 1/2lb of chocolate, and portion small spoonfuls of chocolate into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. In my experience of making these, the chill from the peanut butter (because it was just in the freezer) will harden up that top layer of chocolate very quickly, so you must flatten out the tops immediately after you pour the chocolate into each cup. Place the peanut butter cups in the freezer for 15 minutes to set the top layer of chocolate.
- You can either refrigerate them for a peanut butter cup with more bite, or leave them at room temperature for a softer, creamier bite. Just peel the wrapper off, and enjoy!
. . .
- 8 ounces chocolate
- 1/2 cup heavy cream
For coating: Dutch cocoa powder, chocolate sprinkles, finely chopped hazelnuts, or melted chocolate
- Finely chop the chocolate. Finely chop the chocolate — a serrated knife will do this quickly and efficiently. Transfer the chocolate to a medium bowl.
- Heat the cream. Microwave the cream on high until hot but not boiling, 30 seconds to 1 minute. Alternatively, heat the cream over low heat in a small saucepan until steaming.
- Cover the chocolate in the cream to melt. Pour the hot cream over the chopped chocolate and set aside for 5 minutes.
- Whisk until smooth. Whisk the cream and chocolate together until smooth and shiny.
- Pour the ganache into a shallow pan and refrigerate for 30 minutes. Pour the ganache into a shallow pan or baking dish, such as an 8x8-inch baking dish. Refrigerate until firm, about 30 minutes.
- Scoop and roll the truffles. Use a tablespoon or small cookie scoop to portion the ganache into 1-ounce portions (about 2 tablespoons each). Roll the balls between gloved hands until smooth and place on a plate. Refrigerate for a few minutes while preparing the coatings.
- Coat the truffles. For best results, pour the coatings into small dishes or bowls. Dip and roll the truffles in the coatings.
- Storing and serving the truffles. These truffles keep best in the refrigerator. Remove from the refrigerator about 30 minutes before serving.