With the holidays right around the corner, candy making is a great idea for an activity your kids may enjoy! They can share it with friends or even give it as gifts. :) Here’s a few candy recipes for kids who want to try making some candy this holiday season, or anytime of the year! :-)
Mix and Match:
Melt whatever kind of almond bark you want (butterscotch, white chocolate, chocolate) in your microwave. Dip pretzel rods, dried fruit, etc. in it. You can even stir in rice krispies, raisins, coconut, etc. Either lay it out on waxed paper or drop by spoonfuls on waxed paper to cool.
8 oz. semi sweet chocolate
2/3 cup sweetened condensed milk
3/4 teaspoon vanilla
1/2 cup nuts, (optional)
Grease 8 X4 or 9 X 5 loaf pan. Microwave the chocolate and sweetened condensed milk in uncovered bowl on high for about 1 minute and stir. If the chocolate has not completely melted then microwave at additional 10 – 15 second intervals until you are able to stir it smooth. Stir in vanilla, and nuts, (if adding). If you want “rocky road” fudge, you may also add mini marshmallows at this time. Spread in a pan and refrigerate until firm. Cut into squares.
Peanut Butterscotch Krispies:
12 oz. butterscotch morsels
3 cups Corn Flakes
1/4 cup peanut butter
Melt the butterscotch morsels and peanut butter together, stirring until smooth. Add the corn flakes and mix well. Drop by tablespoons onto waxed paper.
Coconut Fudge Balls Candy Recipe
2/3 cup evaporated milk
2 1/2 cup powdered sugar
12 ounce semi sweet chocolate bits
1 cup chopped nuts
7 ounce or more coconut
Mix chocolate bits and milk and microwave until melted (about 3 minutes). Stir in sugar, and nuts. Chill 1/2 hour. Roll into balls. Roll balls in the coconut.
1 (12 oz.) package semi-sweet chocolate
1 (12 oz.) package butterscotch
1 cup peanut butter
1 (10 1/2 ounce) package mini marshmallows
1 cup salted nuts
Combine the chocolate, butterscotch and peanut butter in large glass bowl. Microwave on medium for five minutes. Stir until melted. Fold in the marshmallows and peanuts. Spread in a buttered 13 x 9 inch pan. Refrigerate for several hours or until set. Cut into squares.