Oreo truffles recipe

Image via WikipediaOREO TRUFFLES
Ingredients

• 1 package Oreo cookies
• 1 package cream cheese, softened
• 1 pound milk chocolate coating
• 1/4 pound white chocolate coating

Directions
Line baking sheets with waxed paper. Break cookies up into a fine crumb mixture. Add cream cheese and thoroughly mix. Roll into balls and place on waxed paper. Place in freezer for at least half an hour to allow balls to harden before dipping. Melt milk chocolate coating by microwaving in 30 second intervals, stirring well after each 30 seconds. When nearly melted, stir until smooth. Dip balls one at a time in melted chocolate, allowing extra chocolate to drip off. Place on waxed paper to harden. When done dipping, melt white chocolate and drizzle over the tops of all candies. Allow to harden completely. Store in refrigerator. Makes 50-60 candies.

Cook's Notes-To make these candies for the various holidays, you can dip them in colored candy coating or sprinkle with colored sprinkles, sugars, etc.

Caramel peanut brittle recipe from Werther's

Peanut brittle is a popular candy this time-both to give as a gift and to share when friends and family come to visit. This recipe from Werther’s simplifies the process and makes some of the yummiest peanut brittle you have ever tasted!

CARAMEL PEANUT BRITTLE

Ingredients

• 1 (5.5 ounce) package Werther’s Original Hard Candies, unwrapped
• 5 pieces Werther’s Original Baking Caramels, unwrapped
• 1 tablespoon butter
• 1 tablespoon water
• 1 cup dry roasted peanuts
• ½ teaspoon baking soda
• ½ teaspoon vanilla extract

Directions Spray a cookie sheet with non-stick spray and set aside. In a medium size saucepan, melt both Werther’s candies over low heat until they become smooth. Be sure to stir often. Add peanuts and cook for two minutes. Stir in baking soda and vanilla then immediately spread out a thin layer on the prepared cookie sheet. Allow to cool completely before breaking into bite size pieces.

No bake cake balls recipe

(Photo credit: Wikipedia)

I have become something of a pro at making cake balls. I have been crafting these yummy little treats for almost 7 years and have come up with nearly 100 flavor combinations. Then I came across a recipe for no bake cake balls and I was intrigued. I have made a few slight alterations from the original recipe to suit my own tastes, and I must say they are delicious!

NO BAKE CAKE BALLS

• 1 cup cake mix from a boxed mix
• 1/4 cup sweetened condensed milk
• 1/2 teaspoon of a complimentary flavored extract
• 1 package chocolate candy melts or confectionery coating

Directions

Stir together all ingredients except the candy coating and mix until well combined and you can form balls out of it (if it is too crumbly, add a little more sweetened condensed milk, too soft, a little more cake mix). Shape into uniform size balls and refrigerate for a half hour. Line a baking sheet with parchment or waxed paper and set aside. When ready, melt the candy coating in your microwave in 30 second intervals, stirring after each 30 seconds, until almost melted. Stir until completely smooth. Dip balls, one at a time, tapping on the edge of the bowl to remove excess coating. Place on baking sheet and allow coating to set completely before eating, storing or serving.

Some flavor combinations to consider: 

• Chocolate cake with orange, raspberry or cherry extract
• White cake with strawberry or orange extract
• Strawberry cake with banana extract

Cake batter fudge recipe

(Photo credit: mrcd@sbcglobal.net)

In recent years, cake batter has become a legitimate-and immensely popular-flavor for candy. This recipe for fudge includes a yellow cake mix to give it that yummy flavor so many of us crave.

CAKE BATTER FUDGE

• 1 cup yellow cake mix from a box
• 1 cup powdered sugar
• 1/2 stick butter
• 1/4 cup milk
• colored sprinkles, as desired

Directions
Generously grease a 9X9 pan with butter and set aside. Combine cake mix and powdered sugar in a microwave safe bowl. Add butter and milk (do not stir) and microwave for 2 minutes. Stir right away then pour into prepared pan. Top with colored sprinkles then refrigerate for an hour before cutting.

Ten fun cookbooks for candy making

I have been making candy since I was five years old. After doing it for thirty five years, I like to think I have gotten pretty good at it. Every once in awhile, I get a craving or an order for something I have never tried before. That's where these ten books come in. These books help inspire me to try new and fun candy related goodies. If you are just getting started, or are a seasoned pro, I highly recommend any of these books for expanding your candy making skills.

Irish Cream cake balls recipe

Irish cream liqueur is a beautiful thing. It can be enjoyed on its own as an after dinner "dessert" drink or it can be mixed with coffee or hot chocolate to warm your soul on a dreary afternoon. It can be mixed with other alcoholic beverages to make tasty cocktails or it can be paired with desserts and baked goods for a delightful treat.In this recipe, it is combined with cake, frosting and chocolate to create a tempting edible cocktail.

IRISH CREAM CAKE BALLS

• 1 boxed white or chocolate cake mix and the ingredients needed to bake the cake as directed on the package (water, eggs, oil)
• 1 tub prepared vanilla frosting
• 2 ounces Irish cream liqueur
• 2 packages white chocolate bark or candy coating
• sprinkles or sanding sugar for garnish, if desired

Directions
Bake cake as directed. Once the cake has baked and can be handled comfortably, break into pieces and crumble while still in pan. Add a little less than one half of the frosting and the liqueur to the crumbs and mix until well combined. If mixture appears too dry, add a little more frosting or liqueur until it holds it shape when rolled into a ball. Roll all of the mixture into 1 inch balls and place on a baking sheet lined with waxed paper. Place in the refrigerator for about a half hour to allow balls to firm up. When ready to dip, pour candy coating in a microwave safe bowl and microwave in 30 second intervals until smooth and creamy. After each 30 seconds, stir well before returning to microwave. To coat, drop 3-4 balls into the melted coating, rolling to coat completely. Use a fork to gently remove, making sure to tap against the side of the bowl to remove excess coating. Place on waxed paper and sprinkle with your topping of choice, if desired. Allow coating to harden completely before serving or packaging.

Cook's Notes-to make this recipe kid friendly, replace 2 ounces of the water needed to bake your cake with the liqueur. The alcohol will bake out of the cake while it is in the oven. You can also swap the liqueur out for Irish cream flavored coffee creamer.

S'Mores cake balls recipe

These yummy little balls of goodness are one of the most popular variety of cake balls I offer in my shop. 

S'MORE CAKE BALLS

• chocolate cake mix and the ingredients needed to bake it (eggs, water and oil)
• 1/2 container chocolate frosting
• milk chocolate candy coating
• mini marshmallows, quartered
• graham cracker crumbs

Directions
Bake cake as directed. Allow to cool slightly before crumbling. Add frosting and mix with your hands until thoroughly combined. Cool completely. Using your hand or a scooper, make 1 inch balls. Add 2-3 pieces of marshmallow to each ball as you shape them. Once all of the cake mixture has been made into balls, melt the chocolate coating by microwaving it in 30 second intervals, stirring well after each 30 seconds, until almost nearly melted. Stir well to melt remaining chunks. Drop balls into melted chocolate, making sure to coat completely before gently scooping out with a fork. Tap fork on the side of bowl to shake off excess chocolate. Transfer to a cookie sheet lined with waxed paper. While coating is still wet, liberally sprinkle graham cracker crumbs on each cake ball. Allow to set completely before serving or storing. Cake balls can be stored for up to 2 weeks in the refrigerator or a month in the freezer. Cake balls will become sticky as they thaw, so if you will be making this for a party, you will want to make them as close to your party date as possible.

Coffee infused caramels recipe

(Photo credit: Wikipedia)

Deep, rich and buttery are three words that describe these coffee infused caramels. These candies will delight the taste buds of coffee and caramel lovers alike.

COFFEE CARAMELS

• 1 cup sugar
• 1/2 cup packed brown sugar
• 1/4 cup light corn syrup
• 1/4 cup honey
• 1 1/2 cups half and half
• 2 tablespoons instant coffee
• 1/4 cup butter, cut into 4 pieces
• 1 tsp vanilla extract
• 2 tablespoons instant coffee, ground to fine powder

Directions
Line a 8X8 pan with aluminum foil and spray it heavily with nonstick spray. Combine sugars, corn syrup, honey, half and half, instant coffee and butter in a saucepan Cook over medium-high heat, until the butter is melted and sugar dissolves. Insert a candy thermometer. Continue to cook, stirring frequently, until thermometer reads between 244 and 248 degrees F. Once at the correct temperature, remove the pan from the heat and stir in the vanilla. Pour into the prepared pan. Sprinkle with powdered coffee as garnish. Allow pan to rest until candy is firm and cooled, 2-3 hours. Lift foil from pan and flip upside down, peeling foil from candy. Cut caramels into squares as desired with a sharp knife. Wrap in waxed paper to prevent caramels from sticking together.

Cook's Notes-

• if you would like a harder candy, cook to 250 degrees
• these are also delicious when dipped in dark chocolate

Peppermint crunch cake balls recipe

The popular cake ball gets a festive and delicious makeover with the addition of a little crushed peppermint candy.

PEPPERMINT CRUNCH CAKE BALLS
Ingredients

• White cake mix and the ingredients needed to complete the cake as directed (usually vegetable oil, water and eggs)
• 1/2 can prepared vanilla or buttercream frosting
• 2 bags white or red candy coating wafers
• 6 candy canes or about 12 starlight mints, crushed

Directions
Bake the cake as directed, while still warm crumble completely and mix in the frosting. If the mixture is a little dry, and a small amount of additional frosting. When the mixture is completely combined and it holds its shape when rolled into a ball, set aside and allow to cool completely. Once the cake mixture has cooled, roll into 1 inch balls and place on waxed paper. Pour the candy wafers into a microwave safe bowl and microwave for 30 second intervals, stirring well after each 30 seconds. When nearly melted, stir until smooth and creamy. Drop the balls into the melted coating and cover completely. Use a fork or candy dipping tool to retrieve the coated candies from the bowl, making sure to tap the utensil several times on the side of the bowl to remove excess coating. Gently roll onto waxed paper and sprinkle with crushed candy while still wet. Allow coating to set completely before storing or serving.

Cook's Notes

• If you want your candies to have a little more peppermint flavor, add 1/2-1 teaspoon (to taste) of peppermint extract to the filling mixture when you add the frosting. Add 1/2 teaspoon and mix well and taste BEFORE adding additional flavor. You can always add more to build the flavor. You can't take it out of the filling if you add too much.
• Kids love help making cake balls-let them roll the filling into balls and sprinkle them with the crushed candy while the coating is still wet.

Rocky Road clusters recipe

 (Photo credit: JoeGray)

Rocky Road is a popular ice cream flavor that mixes together chocolate ice cream, marshmallow and toasted almonds. Variations exist that include vanilla ice cream, chocolate chunks and different nuts, such as walnuts or pecans. These delightful candy clusters include all of the ingredients that make Rocky Road such a popular ice cream flavor. The best part? They are so easy to make! Children of most ages will have fun helping make these treats.

ROCKY ROAD CLUSTERS
Ingredients

• 2 cup chocolate chips
• 1 cup mini marshmallows
• 1/2 cup toasted almond slivers

Directions
Melt chocolate chips in a saucepan over low heat until almost completely melted. Remove from heat and stir until completely smooth. Stir in marshmallows and almonds and stir to combine. Drop by teaspoonfuls onto a baking sheet lined with waxed or parchment paper. Allow to cool completely before serving or storing.

Cook's Notes

• Chips can also be melted in the microwave. Place in a microwave safe bowl and nuke for 30 seconds, stir well then return to microwave for an additional 30 seconds. Repeat this process until the chocolate is almost completely melted, then remove and stir until smooth.
• This is a very easy recipe to adapt to your personal taste. If you don't like semi-sweet chocolate, use another kind of chip. Can't eat almonds? Swap them out.

Have It Sweet's Fleur de Sel Caramels are sweet and salty heaven

I came across a delicious looking shop on the internet and immediately knew I would be making a purchase. It was just a matter of deciding which yummy looking treat to indulge in. When you are faced with such decisions as organic blueberry pie swirl marshmallows (picture below), heavenly vanilla caramels, pumpkin pie marshmallows, Belgian dark chocolate (see below) and fleur de sel caramels (see side), you know you have stepped in confection heaven. Have It Sweet is certainly heavenly!

Organic Blueberry Pie Swirl Marshmallow

After looking through the Have It Sweet site a few times, I decided on a familiar favorite with a new twist-sea salt caramels (fleur de sel caramels). I love caramels and I love sea salt, so it was a natural decision to indulge in them. I placed my order and waited for my goodies to arrive.

Today was the day-my fleur de sel caramels arrived safe and sound from California. I literally tore into the box (darn packing tape) and proceeded to unwrap what is probably the tastiest caramel I have ever indulged in. If you enjoy a sweet/salty flavor combination, these caramels will certainly hit the spot. Imagine the rich, buttery taste of homemade caramels with a sprinkling of sea salt across the top. This is how the confectioners at Have It Sweet describe these morsels"

"This is not like traditional caramel and is very different from our other flavors. It is sweet yet slightly salty. This is truly an amazing caramel and our signature flavor. Our Fleur de Sel (French Sea Salt) is hand harvested and unrefined. We use truly the best ingredients and we take our Fleur de Sel Caramel very seriously. You will never look at caramel the same way after you savor one of these amazing golden sweets. "

I coudn't agree more! The flavor is quite unique for a caramel and I have become an instant addict.

Begian Dark Chocolate

Have It Sweet is located in Glendale, California. The owners, Vincent and Bethany, have a love for confections that shines through in their finished product. Every item is made fresh to order in small batches to ensure every bite is delicious. Their kitchen is state licensed and the pair are both "Serv-Safe Certified".

Many of the Have It Sweet offerings are organic and they are always all natural, gluten and preservative free. Their packaging is recyclable and biodegradable. This is definitely one company that truly cares about their customers and the environment.

My experience with Have It Sweet was flawless. Easy ordering, fast shipping and delicious products make this a must visit shop if you are a candy aficionado. I can safely say that I will be a repeat customer-there are many more sweets I want to indulge in. The organic blueberry pie swirl marshmallows are at the top of my list.

For more info: visit Have It Sweet on the internet at www.HaveItSweet.com

All photos courtesy of Have It Sweet

Toffee crunch recipe

English: Thorntons Special Toffee. Photo taken by Stratford490. (Photo credit: Wikipedia)

An old time buttery treat is made even more tempting with a chocolate layer.

TOFFEE CRUNCH
Ingredients

• 1 cup sugar
• ½ teaspoon salt
• ¼ cup water
• ½ cup butter
• ½ teaspoon lecithin
• ½ cup nuts (cook's choice)
• 3 cups chocolate or chocolate coating

Directions
Combine everything except the nuts and chocolate in a heavy saucepan. Cook to 285 degrees F. Spread onto a buttered marble slab or silicon mat placed on a baking sheet. Cool completely. Melt chocolate and spread half onto cooled candy. Sprinkle with half of the nuts and allow to set. Flip over and spread with remaining chocolate and sprinkle with remaining nuts. When firm, break into pieces.