Handmade Candies Recipes

Other than sugar, you only need a few ingredients for handmade candy. Here's five of my favorite handmade candies recipes.

"You mean you really made this candy yourself?"

I often get this question after presenting a friend with a box of shiny nut brittle or succulent chocolate kisses. I smile, knowing that what the recipient can't quite believe is his or her good fortune. And that's why I love making candy to hand out as a gift.

Basically, all candies are made alike: a sugar syrup is boiled to a certain temperature or until it reaches a specific consistency, depending on whether you are making, say, creamy fudge or tooth-cracking brittle or lollipops.

Other than sugar, you only need a few ingredients -- perhaps a little butter, good quality chocolate, nuts, bits of dried fruit, egg whites for divinity and marshmallows, and a flavoring or two. And once the technique is practiced a few times, even the most fancy or elaborate-sounding candy is within the reach of the home candy maker.

The key is simply to keep a few basics in mind: Follow the recipe, cook all candy in a heavy saucepan, preferably stainless or enameled cast iron, and use a long handled wooden spoon for stirring.

Also have at your side a high-quality candy thermometer, a good pastry brush for washing down sugar crystals as they form in the cooking pan, plus heavy mittens and a couple wire racks for placing the hot pots. And don't forget to keep young children out of the kitchen when you are stirring the hot liquid.

Remember, too, that candy making begs for a cool temperatures; heat and humidity can wreak havoc on even a seasoned candy maker's recipes, preventing the candy from setting or hardening. So, barring a few days of Indian summer, from now until late spring is the season to stir up some sweet batches.

Once you get going, you can improvise to your heart's delight and turn out candy with your own signature. For example, you can substitute pecans for pistachio in brittle, or stir grated fresh coconut into fudge rather than pecans, or add a dash of powdered ginger to chocolate bark instead of cinnamon. Seasoned candy makers do this all the time, and so can you.

But the real pleasure of homemade candy is the gift giving, for even the most jaded soul can't resist handcrafted sweets. So go burn!

How to Keep Your Batch from 'Turning to Sugar'

Cooking candy syrup "turns to sugar" when a few stray, undissolved crystals fall into the boiling syrup and contaminate the liquid, setting off crystallization. To combat this, dissolve the sugar with a liquid before boiling, and frequently wash down the sides of the pan with a pastry brush dipped into hot water.

But make sure that the pastry brush is in good condition; if it is ragged, you run the risk of bristles dropping into the hot liquid. I personally prefer using a piece of cloth (preferably cheesecloth) tied around a wooden spoon, and dipped in water.

A pinch of cream of tartar or a few drops of an acid such as lemon juice added to the syrup also helps retard crystallization, but this isn't surefire. A tablespoon or so of light corn syrup does the same.

But even if a syrup does become grainy and hardens, simply remove the pan from the heat, stir in a couple tablespoons of milk or cream or water, and heat the syrup over low heat until the crystals dissolve. Then, continue cooking the syrup until the desired stage.

The candy may not turn out perfect, but a little sweet burnt imperfection is tasty, too. Enjoy.

Candied Pecans or Walnuts

    Prep Time: 15 minutes

    Cook time: 15 minutes

    Yield: Makes 1 1/2 cups

Candied Pecans or Walnuts Ingredients

    1/2 cup superfine sugar

    1/4 teaspoon grated nutmeg or ground cinnamon

    1/4 teaspoon cream or of tartar or 1/2 teaspoon lemon juice

    1 1/2 cups pecan halves

Candied Pecans or Walnuts Recipe Instructions

    Generously butter a shallow baking pan (preferably a 15- by 10-inch jellyroll pan) and set aside.

    Combine the sugar, nutmeg or cinnamon, and cream of tartar or lemon juice in a 1-quart heavy saucepan or skillet and mix well.

    Place on medium-high heat and cook, stirring with a wooden spoon, until the sugar dissolves.

    Bring the syrup to a boil, cover the pan and boil 3 minutes longer.

    Uncover the pan. Wash down the sides of the pan with a pastry brush dipped in water.

    Cook the syrup over high heat without stirring, but swirling pan by the handle, for 2 to 3 minutes, or just until the syrup turns the color of lightly brewed tea.

    Scatter the pecans over the syrup and stir quickly with the wooden spoon to cover the nuts with the liquid.

    Cook the syrup 2 or 3 minutes longer or until it is golden brown and the nuts are just lightly toasted.

    Immediately pour the nuts and syrup onto the baking pan.

    Working quickly, separate the pecans with a fork. Or let the candy harden in one layer and break into pieces. Place the pan on a wire rack and let the candy set until hardened, at least an hour.

    Variation: Use shelled Brazil nuts, walnuts, blanched almonds or unsalted cashews instead of pecans, and proceed as directed above.

Chocolate Rum Kisses

These succulent Chocolate Rum Kisses are so easy to make and are an ideal starter candy to make and pass as a gift. But don't forget to save a few kisses for yourself. Apple cider can replace the rum for a children's offering, if desired.

    Prep Time: 30 minutes

    Cook time: 5 minutes

    Yield: Makes about 4 dozen kisses

Chocolate Rum Kisses Ingredients

    8 ounces good quality semi-sweet chocolate

    2 tablespoons unsalted butter

    1/3 cup sweetened condensed milk

    1/2 teaspoon vanilla or almond extract

    4 to 6 tablespoons dark rum or apple cider

    1/2 cup unsweetened cocoa, for coating

Chocolate Rum Kisses Recipe Instructions

    Break the chocolate into pieces and set aside.

    In a heavy saucepan, combine the butter, milk, vanilla, and the rum or apple cider.

    Place the pan on medium heat and stir the mixture until it is hot and bubbly, for 3 to 4 minutes.

    Remove the pan from the heat, immediately stir in the chocolate and beat the mixture until it is smooth and creamy.

    Place the pan on a wire rack and let the chocolate stand at room temperature until it is quite firm and holds a peak, about 40 minutes.

    Line two baking sheets with wax paper. To shape the candies, drop a scant tablespoon of the chocolate onto the baking sheets.

    Using the tip and back of the spoon, gently nudge the mound into a cone-shape, forming "kisses." (You can also transfer the chocolate to a pastry bag fitted with a 1/2-inch plain tip, pipe the mixture onto the baking sheets, and shape into a cone with a spoon.)

    Then, chill the kisses until set, at least 2 hours or overnight.

    To coat: Put the cocoa in a small strainer and sift on the kisses, coating all over. Let the candy warm to room temperature before serving.

Nut Fudge

There are many variations of nut fudge, and you can lace the chocolate syrup with pecans, walnuts, pistachio nuts or -- my own childhood favorite -- shredded fresh coconut. Your choice.

    Prep Time: 30 minutes

    Cook time: 20 minutes

    Yield: Makes about 48 pieces

Nut Fudge Ingredients

    1 1/2 cups dark brown sugar

    1 cup granulated sugar

    1/2 cup unsweetened cocoa

    1/8 teaspoon salt

    3/4 cup undiluted evaporated milk or half-and-half

    2 tablespoons light corn syrup

    4 tablespoons unsalted butter

    1 1/2 teaspoons vanilla extract

    3/4 cup coarsely chopped pecans, walnuts or pistachio nuts, or 1 cup shredded coconut, preferably fresh or unsweetened

Nut Fudge Recipe Instructions

    Have ready a candy thermometer, wooden spoon, a pastry brush and a cup of hot water to brush sugar crystals from the sides of the pan.

    Lightly butter an 8- or 9-inch square metal cake or baking dish and set aside.

    Combine both sugars, cocoa and salt in a heavy, 3-quart saucepan. Stir in the milk or half-and-half and corn syrup, and mix until well combined.

    Place the pan on medium high heat and cook, stirring, until the sugar is completely dissolved.

    Bring the syrup to a boil, cover the pan and boil the syrup for 3 minutes.

    Remove the lid. Dip the brush in the water and brush down the sides of the pan. Attach the candy thermometer inside the pan.

    Cook the syrup, without stirring, but occasionally swirling the pan, about 10 to 12 minutes or until the thermometer reads 236 F to 238 F, frequently brushing the sides of the pan with the damp brush.

    Remove the thermometer. Turn the heat off from under the pan and swirl in the butter and vanilla extract. Remove the pan from the stove and set the pan on a wire rack.

    Cool the fudge the pan for 2 to 3 minutes. Stir in the nuts or coconut and immediately pour the fudge into the buttered pan, taking care not to scrape the bottom of the pan, which maybe sugary.

    Cool the candy completely, at least several hours, and then mark in 1-inch squares. Remove the candy from the pan, place on a chopping board and cut into pieces.

Southern Pralines

This delectable Southern Pralines confection requires quick work; invite a helper.

    Prep Time: 30 minutes

    Cook time: 20 minutes

    Yield: Makes about 2 1/2 dozen pralines

Southern Pralines Ingredients

    1 1/2 to 2 cups pecans

    2 cups granulated sugar

    1/2 teaspoon baking soda

    1 cup buttermilk, at room temperature

    2 tablespoons light corn syrup

    2 tablespoons unsalted butter

    1/2 teaspoon vanilla extract

Southern Pralines Recipe Instructions

    Have ready a wooden spoon, a candy thermometer, a pastry brush and a cup of hot water to brush down sugar crystals from the sides of the pan. Also have handy two tablespoons to use for dipping and dropping the candy.

    Line 3 baking sheets with parchment paper or foil, butter generously and set near the stove on a counter or table. (Don't use wax paper; the candy will stick to it.)

    Clear the range top of all pots and pans so that you can have plenty of workspace. Chop the pecans coarsely and set on the stove. Combine in a heavy 3-quart saucepan the sugar, baking soda, buttermilk and corn syrup. Place the pan on medium-high heat and bring the syrup to a boil, stirring until the sugar is completely dissolved, for 3 or 4 minutes.

    Cover the pan and boil the syrup without stirring for 3 minutes. Remove the cover. Dip the pastry brush into the water and brush down the sides of the pan. Attach the candy thermometer to the inside of the pot.

    Cook the syrup without stirring until it reaches 225 F, frequently brushing down the pan with the damp brush, and swirling the pan.

    Quickly scatter the pecans over the syrup and continue cooking until the syrup reaches 236 F or the soft ball stage and is deep amber in color, swirling the pan as the syrup cooks.

    Watch carefully, because the candy cooks quickly at this point and can burn.

    Slide the candy from the hot burner to an off-burner. Remove the thermometer. Add the butter and the vanilla extract and swirl the pan until combined. Let the candy cool for 1 minute, and then move to the work area.

    Using the two tablespoons, and working quickly, dip the candy with one tablespoon and use the second spoon to push the candy onto the baking sheet, dropping the candies about 2 inches apart. You will probably need all three baking sheets.

    If the candy in the pan begins to harden, stir in a couple tablespoons of milk or cream, place the pan back on the turned-off burner, turn on the heat to medium, stir briskly, and when the candy is smooth, drop by tablespoonful onto the baking sheet.

    Place the baking sheets with the candy on wire racks, set in a cool place and let stand until firm and crunchy and is the consistency of hard fudge, for at least an hour or longer.

    The pralines can be stored in airtight containers for a week or so.

Pistachio Brittle

Pistachio Brittle is cooked longer that pralines, and since it is made without the addition of milk or heavy cream, the final candy is as slick and clear as glass, whereas pralines are fudge-like and creamy. Peanut brittle is a Southern favorite, but this Pistachio Brittle is just as delicious.

    Prep Time: 30 minutes

    Cook time: 30 minutes

    Yield: Makes about 1 pound

Pistachio Brittle Ingredients

    2 cups pistachio nuts in shells

    1 1/2 cups granulated sugar

    1/2 cup water

    1/2 cup light corn syrup

    2 tablespoons unsalted butter

    1 teaspoon vanilla extract

Pistachio Brittle Recipe Instructions

    Preheat the oven to 350 F. Shell the pistachios nuts. (Pistachios in shell have better flavor than most shelled nuts and are worth the extra effort.)

    Spread the nuts in a single layer across a baking sheet or jellyroll pan. Place on the middle shelf of the hot oven and toast until just lightly brown, for 5 to 7 minutes, stirring once or twice with a wooden spoon or shaking the pan. Remove the nuts immediately from the oven as soon as you smell them baking or see signs of browning.

    Spread the nuts on a kitchen towel and using your fingers, rub briskly with the towel to remove skins. Or, cut away the skin with a small knife. Do this carefully, making sure that all bits of skin are removed. Set the nuts aside.

    Have ready a wooden spoon to stir the candy, a metal spatula for spreading, and a pastry brush and a cup of hot water to brush down sugar crystals from the sides of the pan.

    Butter a 10- by 15-inch jellyroll pan and set aside. In a large, heavy 3-quart saucepan, combine the sugar, water and corn syrup, and mix until well blended. Place on medium-high heat and bring the syrup to a boil, stirring constantly, until the sugar is dissolved. Cover the pan and boil the syrup for 3 minutes.

    Remove the lid. Dip the brush in the water and brush down the sides of the pan. Attach the candy thermometer to the side of the pan.

    Continue cooking the syrup over high heat, without stirring but swirling the pan, until it is golden brown and reaches the hard crack stage, or 300 to 310 degrees, frequently brushing down the sides of the pan. This should take about 10 minutes.

    Remove the pan from heat and remove the thermometer. Swirl in the butter, vanilla extract and the toasted pistachio nuts, mixing well. Quickly pour the candy onto the jellyroll pan. Using the metal spatula, spread the candy as evenly and as thin as possible.

    Let the candy set until harden, at least several hours or overnight, and then break into 2-inch pieces, and store in airtight containers.

    To serve with ice cream, wrap some of the candy in a towel, crush with a mallet or hammer, and then scatter over the ice cream.

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Joyce White's Five Favorite Handmade Candies Recipes

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