Tag Archives: candy recipes

Molasses Coconut Chews

Molasses Coconut Chews: Makes 2 1/2 pounds.

Of course, these are so much better with dark chocolate.

1 1/4 cups Rapadura or evaporated cane juice 1/2 cup honey or agave
1/3 cup molasses
2 Tbsp butter

4 cups shredded coconut (fresh coconut tastes best)
12 oz semisweet chocolate pieces or a 12 oz dark chocolate bar.

Combine cane juice, honey, molasses and butter in a saucepan. Cook, stirring constantly until cane juice dissolves. Cook without stirring until candy thermometer reaches 266o or the hard ball stage.

Remove from heat; stir in coconut. Pour mixture into a well-buttered 13×9 inch pan. Cool until lukewarm and comfortable to handle. Form candy into 1/2 inch balls, then cool completely before coating them.

Coating: Melt chocolate in a saucepan on very low heat or a double
boiler. Dip each ball into the chocolate with a fork. Cool on a plate. Store up to 3 weeks in the refrigerator.

For more recipes like this one using non-GMO and non-processed ingredients, follow this online recipe book.

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Homemade Butterscotch Candies

Homemade Butterscotch: Makes 8 dozen, 1 inch patties. This recipe makes enough to give as gifts during the holidays. If you don’t want that much, cut this recipe in half.

2 cups Rapadura or Sucanat evaporated cane juice
1/2 cup honey
1/4 cup water
1/4 cup milk (almond milk is a good substitute for dairy)
1/3 cup organic butter

Lightly butter 3 cookie sheets (if you don’t have that many cookie sheets you can use a 9x9x2 inch pan as instructed below). Combine cane juice, honey, water and milk in a heavy saucepan. Bring to boiling, stirring constantly to 260o on a candy thermometer. Add butter.

Continue cooking to 280o on candy thermometer to hard ball stage.* Remove from heat

Drop hot syrup from the tip of a spoon onto prepared cookie sheets to form a 1 inch patty. You can also pour it into a 9×9 inch buttered pan or dish and when almost set, cut it into small squares. Turn out on a plate and let firm up.

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Chocolate French Truffles

Makes 2 dozen.

3 squares unsweetened chocolate

1/3 cup butter

1 1/4 cups confectioner’s sugar

4 egg yolks

1 tsp vanilla

Cocoa powder or ground nuts

Melt chocolate in a saucepan on very low heat or in a double boiler. Cool slightly. Combine butter and confectioner’s sugar (to make your own mix 50% Sucanat evaporated cane juice and 50% organic cornstarch) in a medium bowl. Beat until smooth. Beat in egg yolks, one at a time. Stir in the chocolate and vanilla. Chill until mixture is firm enough to handle with your hands.

Shape dough into balls about 1 inch in size. Roll in cocoa powder,coconut or ground nuts. Place on a plate until set. Store in a covered glass container in the refrigerator for up to 1 week.

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Rocky Road Clusters / Chocolate Turtles:

Makes about 1 1/2 pounds.

1 pound milk chocolate chopped in pieces

1 cup coarsely chopped pecans, peanuts or walnuts

1 cup marshmallows (or our homemade marshmallows – search for

the recipe in our site search)

Melt the chocolate in a small saucepan with a heavy bottom on very low heat, or use a double boiler. Spoon half the mixture into an 8×8 inch foil-lined baking dish or well-oiled pan. Return remaining chocolate to the heat. Sprinkle nuts and marshmallows over the chocolate in the foil-lined or oiled dish or pan. Spoon the remaining chocolate over

the top. Let cool at room temperature until firm. Turn upside down on a cutting board, remove the foil if you used it and cut candy into chunks. It will stay fresh for several weeks if covered with aluminum foil or placed in a glass container with a lid.

Chocolate Turtles:

You can make this recipe into Turtles by using peanuts and caramel instead of marshmallows. Search our recipes for how to make your own caramel.

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Nut-Seed Brittle

nut-seed-brittleMakes 2 3/4 pounds. Of course,  you can make this into peanut brittle, or we like it with a mix of nuts and seeds for added nutrients and flavor.

3 cups Sucanat or Rapadura evaporated cane juice

1 1/4 cups water

1/2 cup honey or agave

3 Tbsp butter

1 pound peanuts, or 1/3 pound each of peanuts, walnuts and pecans

1 cup sunflower seeds

1 tsp baking soda

1 Tbsp water

1 1/2 tsp vanilla

Butter 2 large cookie sheets. Combine cane juice, water and honey. In a large, heavy-bottomed saucepan, bring to boiling over medium heat stirring constantly. Once boiling, stop stirring until syrup reaches 270º on a candy thermometer (soft crack stage).

Add butter, nuts and seeds. Continue cooking until candy thermometer reaches 300º ( a teaspoon of syrup dropped into cold water will separate into brittle threads). Remove from heat. Mix baking soda with the 1 Tbsp of water and add to hot candy with the vanilla. When bubbles subside, pour candy onto prepared cookie sheets as thinly as possible. Let cool to room temperature and break into pieces. Store in a glass container with a lid putting foil or waxed paper in between stacked pieces so they don’t stick together.

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Homemade Chocolate Covered Cherries

Makes about 40.

dipping-cherriesHomemade chocolate covered cherries make an excellent gift for  Christmas and people will be so impressed when you tell them you made them from non-processed ingredients. Unlike the store-bought, highly processed version.

20 ounces or 40 maraschino cherries or sweet cherries with the stems on.

About 15 ounces of Fondant (or make your own, recipe follows)

6 ounces milk chocolate chips or a chocolate candy bar

1/2 tablespoon butter

Clean cherries if using fresh sweet ones. Drain them or maraschino cherries very well. Dry them on paper towels. Line a baking sheet with wax paper, foil or parchment paper
.

If using pre-packaged fondant, wrap the fondant around the cherries and allow a few minutes for it to dry. They need to be dry to the touch. Or dip them in your homemade fondant from the recipe below and let them dry.

Meanwhile melt the chocolate and butter in a double boiler over warm water or in a saucepan over very low heat. Let cool to room temp or it will melt your fondant coating. Taking the fondant cherries by the stems, dip in chocolate, let drip over the bowl and place on wax paper. Let stand till the coating is firm. Stored in the refrigerator they will keep for up to 1 month. The longer you keep them the more the mixture around the cherries will soften and liquefy.

Tips: If you use pre-packaged fondant to wrap the cherries, take about ¾ teaspoon of fondant, flatten it with your fingers till thin enough to wrap around the cherry. Just wrap it up making sure that you are around the stem if using long stemmed cherries. Then they have to dry till the fondant is dry to the touch. This only takes a few minutes with fondant.


fondantHomemade Fondant:
Makes 1 pound.

2 cups Sucant or Rapadura evaporated cane juice.

1/8 tsp salt

2 Tbsp honey

1 1/4 cups water

Combine cane juice or Stevia, honey and water in a heavy saucepan. Heat, stirring constantly until sweeteners dissolve and mixture comes to a boil. Reduce heat to medium and cook without stirring to 240º on a candy thermometer or soft ball stage.

Pour syrup onto a large platter dampened with water. Do not scrape the pan because you don’t want the crystals that form on the sides. Cool to 110º or until lukewarm to the touch.

Beat mixture with a broad bladed butter knife or spatula until it is white and creamy by scraping and lifting the mixture with the knife or spatula from the edge toward the center to fold it back on itself occasionally.
Knead fondant this way until it softens and is smooth but do not over-knead it.

Refrigerate for 2 days to ripen. (Now you know why most people buy the prepackaged fondant. It’s a lot less work, but usually made with refined white sugars and packaged in plastic.)

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Easy Butter Mints or Cream Cheese Mints – Oh My Gosh.

Easy Butter Mints: Makes about a pound but they are very rich.

1/2 cup butter at room temperature
3 3/4 cup powdered sugar (can make your own with 50% cornstarch and 50% Sucanat or evaporated cane juice, or Stevia. 1 Tbsp cream or half and half
1/8 tsp peppermint extract

Cream butter well. Blend in sugar or sugar substitute, gradually mixing until smooth. Add cream and peppermint; blend well. Roll into very small balls and place on a plate to dry.

 

cream_cheese_mintsCream cheese mints: Makes about 80 one inch mints
8 ounces softened cream cheese
3 tablespoons butter softened
7-8 cups powdered sugar (start with 7, reserve 1 cup for dipping later)
4-6 drops peppermint oil
Place softened cream cheese, butter, and peppermint oil in a large mixing bowl. Beat with an electric mixer until fluffy.
Add 7 cups of confectioner’s sugar and beat again until dough like in consistency. It will seem stiff and dry at first but after a minute or two it will come together. If it is too dry to form balls after you are done mixing (this is rare), add in a tablespoon of milk and mix again.
Form into small one inch balls and place on waxed paper.
Roll each ball into confectioner’s sugar and flatten slightly with your fingertip, a fork, the back of a spoon, or a tiny seasonal stamp.
Allow mints to dry for a few hours before storing. If they will be eaten in a day or two, I leave them out at room temp in an airtight container. For longer storage, place in the refrigerator.
Non-processed HINT: You can tint with maraschino cherry juice and cherries to color them pink.
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Homemade Bit-O-Honeys

Bit O’Honeys: Makes about 2 pounds.

2 cups honey
1/2 cup milk
3 Tbsp cornstarch
2 cups peanut butter
3 Tbsp butter
1/8 tsp salt
1 tsp vanilla
Optional: chopped nuts

Butter an 8×8 inch pan; set aside.

Mix honey and milk in a heavy saucepan. Cook over me- dium heat to the firm ball stage (285o). Don’t over-cook or honey will burn.

Remove from heat and stir in nuts, butter, vanilla, peanut butter and salt. Pour into prepared pan. Let cool and using a spatula, remove entire square from pan and place on a cutting

 

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