31 EASY HOMEMADE CANDY RECIPES – THE KITCHEN COMMUNITY
For most of us, some of our favorite holiday memories involve homemade candy. Maybe you even helped your mom or grandmother with their homemade candy recipes. Every family has their favorites! While homemade candy is great for the holidays, any day can be special when it has candy that has been made with love. Homemade
Provided by Cassie Marshall
CHOCOLATE CANDY BAR ROUNDS RECIPE | TRISHA YEARWOOD | FOOD ...
Provided by Trisha Yearwood
Categories dessert
Total Time 1 hours 15 minutes
Cook Time 20 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- For the chocolate layer: Combine the chocolate chips and coconut oil in a double boiler over low heat. Heat until melted and stir until smooth. Let sit until thickened slightly, 10 to 15 minutes.
- Spoon 1 tablespoon of the chocolate mixture into each cavity of a 6-cavity round cylinder silicone mold (2-inch-wide by 1-inch-deep cavities). Use a small pastry brush to paint the chocolate up the sides of the molds, making sure to cover the entire inside of each mold. (If your chocolate is too hot and doesn’t coat the molds, refrigerate for a few minutes, then try again.) Refrigerate or freeze until set, about 10 minutes.
- For the nougat layer: Stir the marshmallow creme and peanut butter together in a small bowl. It should be the consistency of putty.
- For the caramel layer: Put the caramel sauce in a separate bowl. Stir in the confectioners' sugar 1 tablespoon at a time, until the mixture is thick but still pourable.
- For the assembly: Grease 2 teaspoons with coconut oil spray. Use the teaspoons to place a heaping tablespoon of the nougat into each mold, pressing to make a smooth layer. Sprinkle over the peanuts and press into the nougat. Use the same teaspoons to add a heaping tablespoon of the caramel to each mold, stopping about 1/4 inch from the top of the molds. Pour the remaining chocolate over the caramel and spread gently with a small offset spatula to completely cover the caramel. Refrigerate or freeze until set, at least 30 minutes.
- Remove the chocolates from the molds. Microwave the candy melting wafers in a microwave-safe bowl in 30-second increments, stirring in between each, until melted and smooth. Drizzle the melted white candy over top of the rounds and sprinkle over the popping candies to decorate.
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Total Time 50 minutes
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Calories 110 calories per serving
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- Grease two baking sheets with butter; set aside. In a large saucepan, bring the sugar, water, corn syrup and cream of tartar to a boil. Cook, without stirring, until a candy thermometer reads 280° (soft-crack stage)., Remove from the heat; stir in extract and food coloring. Immediately pour onto prepared pans in eight 8-in. strips. Let stand just until cool enough to handle, about 1-2 minutes., Working quickly, roll each strip into a 10-in. log. Cut each into two 5-in. lengths. Curve the top of each to form the handle of a cane. Cool completely. Store in an airtight container.
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