5th Annual Homemade Candy Contest Chocolate Buttercream Cherries- Judy Gass Best in Show / 1st Place Ages 18+ Ingredients: 40-48 Maraschino cherries with stems – well drained 6 Tablespoons of Butter, Softened 2 Cups of powdered sugar ¼ Cup of Hershey’s Cocoa 2 Tablespoons of milk (add more as needed) ½ Teaspoon of vanilla extract ½ Teaspoon of almond extract White chocolate bark Chocolate Bark 1. Drain cherries on a paper towel 2. Beat butter, powdered sugar, cocoa, and milk with a mixer until well blended. 3. Stir in vanilla and almond extract, add more milk if it’s too stiff 4. Mold 1 teaspoon of the mixture around a cherry, covering it completely (use powdered sugar on your hands to help keep it from sticking. You may also want to chill it first.) 5. Place the covered cherry on a cookie sheet covered in wax paper. 6. Freeze until hard. 7. Melt the chocolate bark in the microwave about 2 minutes- stirring halfway through. 8. Dip the cherries into the white chocolate and drizzle with the dark chocolate. 9. Mint Cookie Bon Bons- Amy Hale 2nd Place Ages 18+ Ingredients: 1 Package of chocolate cookies with mint cream filling 1 Package of cream cheese 1 Package of almond bark 1. 2. 3. 4. 5. 6. 7. In a food processor, crush cookies to a medium-fine consistency. Add cream cheese in chunks. Process together to form a dough or paste Roll into ½ inch balls Melt almond bark in microwave Dip the previously rolled balls into the melted almond bark. Place on wax paper to harden. Keep refrigerated and enjoy! Chocolate Hearts- JoAnn Adams 3rd Place Ages 18+ Ingredients: Duncan Hines Cherry Fudge Brownie Mix 1 King size York Peppermint Patties Candy ¼ Cup Hershey’s Syrup 1 Teaspoon peppermint extract 11.5 oz Bag Hershey Milk Chocolate Chips ¼ Block paraffin wax Colored Sugar Crystals 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Preheat oven to 350 degrees Mix brownies according to instructions on package Cut 1 King size peppermint patties candy and add to mixture Add ¼ cup of Hershey Syrup Add 1 teaspoon peppermint extract Stir Well Pour into 8x8” pan and bake for 42-45 min. Allow it to cool after baking Crumble brownie into small pieces and press into candy mold Melt 1 bag of Hershey Milk Chocolate chips in the microwave, stirring often. Add ¼ block paraffin wax. Dip candies into chocolate with tooth picks and sprinkle on colored sugar crystals. Peanut Butter Fudge- Mary Mann Ingredients: 5 Cups White Sugar 1 Can cream or evaporated milk 1 Stick of butter or margarine 1 Teaspoon of Kayro Syrup Marshmallow Crème (7oz) 1. Cook together all ingredients for 7 minutes or until mixture forms a soft ball when dropped into cold water. 2. Remove from heat. Beat in 1 cup or more of peanut butter and 1 small jar of marshmallow crème (7oz). 3. This can be divided into half and use chocolate chips in half of the mixture before you add the peanut butter. I use the whole recipe and use 2 cups of semi-sweet and 2 cups of milk chocolate chips and 1 small jar of Marshmallow crème to make my chocolate fudge. Strawberry Hard Candy- Tammy Hawks Ingredients: 3 ¾ Cup sugar 1 ½ Cup light corn syrup 1 Cup water 1 Pack Jell-o- your flavor of choice ¼ Cup powdered sugar 1. Dissolve sugar in water and syrup over low heat, then bring to a boil without stirring when boiling. Must reach temperature of 300-310 degrees F. 2. Remove from heat, add Jell-o and mix well. 3. Pour on greased cookie sheet 4. Sprinkle with powdered sugar and let cool 5. Break into pieces and store in air-tight container Chocolate Cherry Bonbons-Linda Vinson Ingredients: 18 Maraschino Cherries 2 ½ Cups Confectioners’ Sugar ¼ Cup softened butter or margarine 2 Tablespoons evaporated milk 1 Teaspoon almond extract 2-3 drops red food coloring 2 Cups of semi-sweet or milk chocolate chips 2 Tablespoons of shortening 1. Cut maraschino cherries in half and drain well. 2. Mix together the confectioners’ sugar, butter, evaporated milk, almond extract and food coloring. 3. Roll into 1” balls, putting cherry half in center and cover well. 4. Place on wax paper and chill until firm. 5. Melt chocolate chips and shortening. 6. Dip chilled balls and place on wax paper until set. Makes approximately 3 dozen candies. Date Balls- Theresa Cole Ingredients: 2 8oz. Packages of chopped dates 3 Sticks of margarine 2 Cups of sugar 4 Cups of Rice Krispies 3 Cups of chopped pecans 2 Teaspoons of vanilla Confectioners’ Sugar 1. Mix together in 2 quart saucepan: dates, margarine and 2 cups of sugar. 2. Cook on medium heat- “bubble” for 8 minutes 3. Remove date mixture from heat and add vanilla 4. Put cereal and nuts in a large bowl 5. Pour hot date mixture over cereal and nuts. Mix well. 6. Roll into balls and then roll each ball in confectioners’ sugar. 7. Store in an airtight container. Keeps well stored in a cool place. Makes 3-4 dozen, depending on desired size of rolled balls. Reese’s Dipped Balls-Amber Finch Ingredients: ½ Cup butter 2 1/3 Cups peanut butter 4 ½ Cups crushed rice crispies 2 Cups powdered sugar 1 16oz package chocolate chips ¼ square paraffin wax 1. 2. 3. 4. 5. 6. 7. 8. Melt butter and peanut butter in saucepan over medium heat. In large bowl, combine rice crispies and powdered sugar. Pour peanut butter mixture over cereal mixture and mix together well. Roll into 1” balls and place on wax paper. Chill in refrigerator for at least 1 hour. In saucepan, melt chocolate and paraffin wax over med-low heat. Dip balls into melted chocolate and place on wax paper lined cookie sheets. Chill until set. Candy Turtles-Tammy Witt Ingredients: 1 Package (14oz) Kraft Caramels ½ Stick butter ¼ Cup evaporated milk 1 Package (1lb) Chocolate Melts 1 Package (1lb) Pecan Halves 1. 2. 3. 4. 5. 6. 7. 8. Mix together caramels, butter and evaporated milk. Place on medium heat and melt, stirring constantly until mixture is smooth. Cool until lukewarm. Butter waxed paper. Spoon melted chocolate onto waxed paper in small circles. Place pecan halves onto chocolate and let harden. Spoon caramel mixture over pecans and let harden. Cover with chocolate and let harden. Carnation Famous Fudge Recipe-Dorothy Sherfey Ingredients: 2 Tablesppons butter or margarine 2/3 cup evaporated milk 1 ½ Cups granulated sugar ¼ Teaspoon salt 2 Cups (4 oz) miniature marshmallows 1 ½ cups (9 oz) semisweet chocolate chips ½ cup chopped pecans or walnuts, optional 1 Teaspoon vanilla extract 1. Compbine butter or margarine, evaporated milk, sugar, and salt in a medium, heavy-duty saucepan. 2. Bring to a full rolling boil over medium heat, stirring constantly. 3. Boil, stirring constantly, for 4 to 5 minutes and remove from heat. 4. Stir in marshmallows, chocolate chips, nuts, and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. 5. Pour into a foiled-lined 8-inch square baking pan. 6. Chill until firm. Mexican Truffles- April Ragan Ingredients: ¾ lb. milk chocolate 1/4lb semisweet chocolate 1 Cup heavy cream 1 Cup chopped pecans 1 Teaspoon chili powder Chili Powder, optional Cocoa, optional 1. 2. 3. 4. 5. 6. 7. Chop the chocolates finely. Place in a Pyrex mixing bowl. . In a small bowl, toss together the pecans and the tsp. of chili powder. Set aside. Heat the cream in a small saucepan just to boiling, remove from heat and let cool for 20 sec. Pour the cream over the chocolate, whisk together until chocolate is completely melted. Stir in pecans. Set mixture aside for 1 hour at room temperature. Using a pair of spoons or a tiny cookie scoop, spoon balls of chocolate onto a cookie sheet lined with parchment or waxed paper. 8. Refrigerate for 30 minutes or until firm. 9. Roll each dollop of chocolate in your hands briefly to round, then roll in chili powder or cocoa, according to taste. Chewy Pralines-Pat Ogden Ingredients: 2 Cups sugar 2 Cups corn syrup 1 lb. butter (4 sticks) 2 cups whipping cream 2 tsp. Vanilla 7-8 Cups pecan halves 1. 2. 3. 4. 5. 6. 7. 8. Cook sugar and corn syrup over medium/low heat until thermometer reads 250 degrees F. Remove from heat. Add butter and stir until melted. Add whipping cream (un-whipped). Return to heat and stir constantly. Cook until thermometer reads 242 degrees F. Remove from heat and add vanilla and pecans. Drop on foil sprayed with nonstick spray Allow to cool and wrap in clear cling wrap. Buttermilk Candy- Hope Ragan 1st Place- Ages 13-17 Ingredients: 3 Cups of white sugar 1 Cup of buttermilk 2 Tablespoons of white corn syrup ½ Teaspoon of baking soda Pinch of salt ¼ lb. of butter ½ Cup of chopped pecans 1. Combine the white sugar, buttermilk, corn syrup, baking soda, and salt in a medium saucepan. 2. Boil over moderate heat until candy thermometer reads 234 degrees Fahrenheit, or soft ball stage. 3. Remove from heat, add butter 4. Cool for 5 minutes 5. Beat for about 7 minutes until creamy 6. Spread in a 9x9 baking dish lined with wax paper. 7. When completely cool, cut into squares and serve. Enjoy! Goof Balls- Ellis & Luke Ragan 1st Place – Ages 12 & Under Ingredients: ½ Stick of butter 1 Package of unwrapped caramels 1 Can of Eagle Brand milk 1 Bag of large marshmallows Crushed Rice Krispies 1. Melt butter and caramels in milk over medium heat 2. Dip marshmallows in mixture then roll them in crushed rice krispies Root Beer Truffle Fudge- Elizabeth Oakley 2nd Place- Ages 12 & Under Ingredients: 1 ½ lbs milk chocolate, melted 1 Cup whipping cream ¾ Teaspoon vanilla ¾ Teaspoon root beer flavor 1. 2. 3. 4. 5. 6. 7. 8. 9. Line an 8 inch square baking pan with plastic wrap; set aside. Place melted chocolate in a medium-size bowl. In a 1 quart saucepan, scald cream. Remove from heat and let cool for 5 minutes. Stir in vanilla and root beer flavor. Beat chocolate with an electric mixer. Stop mixer and pour cream all at once over chocolate. Continue beating, until mixture is smooth and well-blended. Pour into prepared pan and refrigerate 6 hours or until firm. Cut into squares and serve. Store in refrigerator. Turkish Delight- Katie Ragan 3rd Place- Ages 12 & Under Ingredients: 1/3 Cup lemon juice 3 Tablespoons cold water Zest of 1 lemon 2 Tablespoons gelatin powder 1 Cup chopped almonds 2/3 Cup water 2 Cups sugar Powdered sugar Butter Oil 1. In a measuring cup, combine the lemon juice, 3 Tablespoons of water, zest, and gelatin. Let stand for at least 5 minutes 2. Lightly oil an 8” square pan and sprinkle the chopped almonds evenly over it. Set aside. 3. Over moderate heat, combine remaining water and 2 cups of sugar; stirring until dissolved. 4. Heat until boiling, then cover and boil for 2-3 minutes. 5. Uncover and cook without stirring to soft ball stage, or 234 degrees F on a candy thermometer. 6. Take the pan off the heat and add the gelatin mixture. 7. Return to heat and stir until temperature reaches 224 degrees F. 8. Pour carefully into pan and let stand for 12 hours. 9. When fully set, butter a knife and cut into squares. Place candy on a dish that has been dusted with powdered sugar and then dust the tops of the pieces with powdered sugar.
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