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Candy Making at Home

Updated on March 8, 2010

Who don't love candy from time to time? Wouldn't you love to make in the house with your children. Sharing special moments that will last a lifetime, or maybe just make them as gifts for holidays. Candy making is not as hard as you think! Most people make brownies, cakes and cookies, but what about the other good stuff? Kids will love doing this although its important to have an adult present but making them has never been so much fun! So, lets get cooking with sweets!

Homemade Lollipops

Fruity Lollipops


  • nonstick cooking spray
  • 2 cups sugar
  • 3/4 cup water
  • 1/4 cup light corn syrup
  • 5 drops of green, yellow, red, food coloring
  • 2 tbsp lime, lemon, and cherry extract
  • 1 tbsp lemon juice
  • lollipop molds
  • candy thermometer

Directions: Spray molds with nonstick cooking spray. Place lollipop sticks into molds. In a 2-quart saucepan, mix sugar, water, and corn syrup. Stir over medium heat until sugar dissolves. Clip candy thermometer to the pot. Bring liquid to a boil. without stirring. When thermometer reaches 260 degrees add one shade of food coloring. Be careful liquid is very hot. When thermometer reaches 300 degrees, remove from heat. stir in extract and lemon juice. Pour syrup into molds and let cool. Repeat with other food extracts and colors. Red-cherry, Green-lime, Yellow-lemon. Makes: 24 lollipops

Cinnamon Lollipops


  • 1 3/4 cups (14 oz) red cinnamon candies
  • 1 cup water
  • 2/3 cup light corn syrup
  • dash of salt
  • wooden skewers
  • candy thermometer

Directions: In a buttered 2-quart saucepan mix cinnamon candies, water, corn syrup, and salt. Cook and stir till candies dissolve and mixture boils. Continue cooking, without stirring until candy thermometer reaches 300 degrees. Remove from heat. Arrange wooden skewers 4 inches apart on a buttered baking sheet. Drop hot syrup from tip of tablespoon over skewers to form 2 to 3 inch suckers. Cool til firm. Makes: 2 1/2 - 3 dozen lollipops

Homemade Fudge

Creamy Peanut Butter Fudge


  • 2 cup sugar
  • 1 cup sour cream
  • pinch of salt
  • 1 cup peanut butter
  • 1 tsp vanilla extract

Directions: In a heavy saucepan, combine sugar, sour cream, and salt to a boil. Cover and simmer for about 5 minutes. Uncover and cook on medium heat until candy thermometer reads 238 degrees. Remove from heat. stir in peanut butter and vanilla, with a wooden spoon beat until thick and creamy, about 5 minutes. Place into a buttered 8-inch dish. Cool and cut into squares. Keep in refrigerator. Makes 1 1/2 pounds

"No Bake" Fudge


  • 1/2  cup butter
  • 1/3 cup water
  • 4 1/2 cups sifted powdered sugar
  • 1/2 cup dry milk powder
  •  1/2 cup cocoa powder
  • dash of salt

Directions: In a medium saucepan, being water to a boil. Stir in butter til melted. Beat in powdered sugar, dry milk, and cocoa powder, and salt. When all mixed together. Pour into buttered 8x8x2-inch baking pan. Refrigerate several hours. Cut into squares. Makes: 3 dozen

Homemade Taffy

Salt Water Taffy


  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 1/2 tsp salt
  • 2 tbsp butter
  • 1/4 tsp oil of peppermint
  • 7 drops green food coloring

Directions: Combine sugar, syrup, salt, and 1 1/2 water in a 2-quart saucepan. Cook slowly, stirring constantly, till sugar dissolves. Cook until candy thermometer reaches 260 degrees without stirring.Remove from heat. Stir in remaining ingredients. Pour into buttered 15 1/2x10 1/2x 1 inch baking pan. Cool till comfortable to handle. Butter hands. Gather taffy in a ball and pull. When candy is light in color and gets hard to pull, cut in fourths. Pull each piece into long strands about 1/2 inch thick. With butted scissors, quickly snip in bite in size pieces. Wrap each piece in waxed paper. Makes: 1 1/4 pounds

Molasses Taffy


  • 2 cups sugar
  • 1 cup light molasses
  • 1/3 cup water
  • 2 tsp vinegar
  • 2 tbsp butter
  • 1/2 tsp soda

Directions: Butter sides of a heavy 2-quart saucepan. In the saucepan combine sugar, molasses, and water. Heat slowly, stirring constantly, till sugar is dissolved. Bring to a boil, when boiling add vinegar. When candy thermometer reaches 268 degrees remove from heat. Add butter and sift in soda. stir to mix. Pour into a buttered 15 1/2x 10 1/2x 1 inch pan. Cool till comfortable to handle. Butter hands, gather taffy into ball and pull with fingertips. When light taffy color and hard to pull. Cut in fourths. Pull each piece into long strand about 1/2 thick. With buttered scissors, quickly snip bite-size pieces. Wrap each piece in waxed paper. Makes: 1 1/4 pounds

Homemade Chocolate

Peanut Butter Cups

  • 12 cupcake liners
  • 1 cup milk chocolate chips
  • 1/2 cup creamy peanut butter
  • 1 extra tbsp peanut butter for mix
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • pinch of salt

Directions: Melt your chocolate in a microwave safe bowl, be careful not to burn it. Add tbsp of peanut butter to melted chocolate. Stir. Mix well. Let it sit for a few minutes. Place a little bit of melted chocolate into each cupcake liner. Spread all around liner, a good amount to coat sides and bottom. Place on waxed paper baking sheet and place in refrigerator. Let harden. Stir together , peanut butter, vanilla, sugar and salt. Mix. It should be a little bit thick, not runny. Take your cups out of the refrigerator and drop a good amount of mixture into each cup. Spread all around cups. Top with the rest of the melted chocolate. Make sure you cannot see peanut is not seen. Place back in refrigerator and let harden again. Once harden completely, they are done. Makes: 12 servings

Almond Joy


  • 5 oz sweetened condensed milk
  • 1 tsp vanilla extract
  • 2 cups powdered sugar
  • 14 oz shredded coconut
  • 24 oz semi sweet chocolate chips
  • 1 cup whole roasted almonds

Directions: Mix milk and vanilla together. Slowly add powdered sugar until smooth. Stir in coconut. Mixture should be firm. Place into a greased 9 x 13 baking pan. Pat down. Place into refrigerator for 3 hours. Melt chocolate in a microwave safe bowl. Cut coconut mixture into 1x2 inch bars. Place 2 almonds on top of each bar. Place your bar on a fork , and lower into melted chocolate.Make sure it is well coated on tops, sides, and bottom. Once coated, place them on a waxed paper baking sheet. Place in refrigerator until harden.

Candy Thermometer Stages

  1. Thread Stage - 230°- 234°
  2. • Syrup dropped from spoon spins 2-inch thread.
  3. Soft Ball Stage - 234°- 240°
  4. • Syrup can be shaped into a ball but flattens when removed from water.
  5. Firm Ball Stage - 244°- 248°
  6.  • Syrup can be shaped in a firm ball which does not flatten when removed from water.
  7. Hard Ball Stage - 250°- 266°
  8. • Syrup forms hard ball, although its still pliable.
  9. Soft Crack - 270°- 290°
  10. • Syrup separates into threads that are not brittle.
  11. Hard Crack - 300°- 310°
  12. • Syrup separates into hard, brittle threads.


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