Mealtime Magic: 300 Best Homemade Candy Recipes

Disclosure: I received complimentary products to facilitate this post. All opinions are my own.

I recently got to review 300 Best Homemade Candy Recipes. This is an amazing collection that is a dangerous book to own. It's informative and comprehensive. Recipes are easy to follow, and there's even a great troubleshooting and tips section that can help novice candymakers with common problems - and recipes are graded to help beginners avoid challenges until they're ready. I'm able to share a few delicious recipes with you!

Tuxedo Fudge, page 147, Two Flavor Fudges

Make a date with this black and white old-fashioned fudge, combining coconut, pecans and chocolate into one layered candy.

Coconut Layer

2 cups granulated sugar 

Pinch salt    

1⁄2 cup butter or margarine

1⁄4 cup light (white) corn syrup

1⁄2 cup milk    

1 tsp vanilla extract  

1⁄2 cup sweetened flaked coconut  

Chocolate Layer

2 cups granulated sugar

2 tbsp unsweetened cocoa powder

Pinch salt    

1⁄2 cup butter or margarine

1⁄4 cup light (white) corn syrup

1⁄2 cup milk

1 tsp vanilla extract

1⁄2 cup pecans, in large pieces (optional)

• Skill Level: Advanced
• Makes about 31⁄2 lbs
• 8- or 9-inch square pan, lined with parchment or buttered
• 2-quart heavy saucepan
• Candy thermometer

1.         To make the coconut layer: In heavy saucepan over low to medium-low heat, bring the sugar, salt, butter, corn syrup and milk to a boil, stirring until the sugar dissolves and the mixture begins to boil. Cover and cook 2 to 3 minutes to dissolve the sugar crystals on the sides of the pan. Remove the lid. Cook, stirring only as needed to prevent scorching, to the soft ball stage (234°F to 240°F/112°C to 116°C, with 236°F/113°C recommended).

2.         Remove from the heat. Cool slightly, about 10 minutes. Add the vanilla. Beat by hand until the candy begins to thicken and lose its gloss. Stir in the coconut. Spread the candy into the prepared pan. Cool at room temperature while making the chocolate layer.

3.         To make the chocolate layer: In a clean saucepan, combine the sugar and cocoa until well blended. Add the salt, butter, corn syrup and milk. Bring to a boil over low to medium-low heat, stirring until the sugar dissolves and the mixture begins to boil. Cover and cook 2 to 3 minutes to dissolve the sugar crystals on the sides of the pan. Remove the lid. Cook, stirring only as needed to prevent scorching, to the soft ball stage (234°F to 240°F/112°C to 116°C, with 236°F/113°C recommended).

4.         Remove from the heat. Cool slightly, about 10 minutes. Add the vanilla. Beat by hand until the candy begins to thicken and lose its gloss. Stir in the pecans, if desired. Spread the chocolate layer over the coconut layer in the pan. Cool and cut into squares. Store in an airtight container.

Old-Fashioned Pastel Butter Mints, page 207, Mints

At one time, these creamy pastel butter mints were just as essential to a proper Southern wedding as having a bride and groom. Traditionally served in a crystal bowl or silver compote, the mints were placed between the white wedding cake and the equally essential bowl of roasted cocktail nuts. We Southerners have loosened up a bit the past few decades, but not enough to stop loving this old-fashioned candy.

2 cups confectioner’s (icing) sugar

1 cup cornstarch

2 cups granulated sugar

3⁄4 cup water  

1⁄4 cup butter (do not use margarine)

1⁄4 tsp cream of tartar (or 2 tbsp cider vinegar)

Food coloring as desired

10 drops peppermint oil (or 1⁄2 tsp peppermint extract)

• Skill Level: Advanced
• Makes about 50
• Large rimmed baking sheet, buttered
• 2-quart heavy saucepan
• Candy thermometer 

1.         In a flat container that can be sealed, combine the confectioner’s sugar and cornstarch, mixing well.

2.         In heavy saucepan, bring the granulated sugar, water, butter and cream of tartar to a boil, stirring until the sugar dissolves and the mixture begins to boil. Cover and cook 2 to 3 minutes to dissolve the sugar crystals on the sides of the pan. Remove the lid. Cook at a rapid boil, without stirring, to 265°F (129°C). When the temperature is nearly 265°F (129°C), drop in a few drops of food coloring, tinting the mixture to a light pastel color.

3.         Remove from the heat. Quickly add the peppermint oil and turn onto the prepared baking sheet to cool. As soon as the candy can be handled, knead by hand until it can be picked up and pulled. Pull or stretch the candy until it is firm. Stretch the candy into a rope about 1⁄2 inch (1 cm) in diameter. Using kitchen shears, snip the rope into 1⁄2- to 1-inch (1 to 2.5 cm) pieces, letting the pieces fall into the confectioner’s sugar and cornstarch mixture. Store the mints with the sugar mixture in the airtight container until the mints soften and become creamy, 2 to 3 days. When the mints have softened, turn the mints and the sugar mixture into a sieve, shaking the sieve to remove the excess sugar. Store the softened mints in an airtight container at room temperature.

Cook’s Note

When pulling and stretching the candy, dip your fingers into a little cornstarch to prevent the candy from sticking.

Courtesy of 300 Best Homemade Candy Recipes by Jane Sharrock © 2014 www.robertrose.ca Reprinted with publisher permission.