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Cool Candy Recipes Collection
Get some candy recipes from days gone by and a few from more recent times.
The Arabs' word for it was qandi, from qand, a lump of cane sugar. It came down to us, virtually intact, through successive European languages: Old Italian (zucchero candi), Old French (sucre candi), Middle English (sugre candi). In the 1800s, Americans called it "sugar candy." Now, it's just candy.
While candy is sweet, not everyone thinks sweetly about it. Some people are also convinced that in children, sweets are a major culprit in causing hyperactivity and other behavior and cognitive (learning) problems. Recent evidence suggests that it's unlikely.
An important candy safety hazard is the risk of choking, especially in small children. In some cases, the risk is inherent in the product: A hard candy, such as a sourball or lollipop, or a cluster of nuts, while perfectly safe for an older child or adult, could easily block an infant's or toddler's far narrower windpipe. Such products should be off-limits for youngsters under the age of about 5 years.
If you keep hard candy away from small children and limit the candy your kids consume, there is no reason your children (and the grownups in your family, too) can't enjoy some of the delicious candy recipes in our collection.
The collection begins with the Home Made Candy Recipes cook book by Mrs. Janet McKenzie Hill. It's a classic from 1780. You'll have to find a substitute or two from some of the name-brand products in the ingredients list. Other than that, you'll find these candy recipes absolutely delightful.
Candy Tip: Coating with Chocolate
Half a pound of "Dot" Chocolate will coat quite a number of candy or other "centers," but as depth of chocolate and an even temperature during the whole time one is at work are essential, it is well, when convenient, to melt a larger quantity of chocolate.
When cold, the unused chocolate may be cut from the dish and set aside for use at a future time. If the chocolate be at the proper temperature when the centers are dipped in it, it will give a rich, glossy coating free from spots, and the candies will not have a spreading base. After a few centers have been dipped set them in a cool place to harden.
The necessary utensils are a wire fork and a very small double boiler. The inner dish of the boiler should be of such size that the melted chocolate will come nearly to the top of it.
Break the chocolate in small pieces and surround with warm water, stir occasionally while melting. When the melted chocolate has cooled to about 80° F. it is ready to use. Drop whatever is to be coated into the chocolate, with the fork push it below the chocolate, lift out, draw across the edge of the dish and drop onto a piece of table oil cloth or onto waxed paper. Do not let a drop of water get into the chocolate.
Check Out These Candy Recipes
Potato Candy
Potato candy is a Pennsylvania Dutch treat. Although it is hard work to make it, its worth the effort because kids and adults like its taste. Ingredients: one medium, cooked mashed potato (instead of...
Peanut Butter Balls
This candy recipes is taken from The Case of the Unknown Stink, the Tree House Detectives. It is a quick and very sweet smelling recipe that you can do with your kids. Ingredients: 1 box of 10x confectioners...
Chocolate Mints and Peppermints
Make colorful mint candy without any need to cook. For a special touch, melt some chocolate and cover the mints. These candies make wonderful after dinner mints. Ingredients: White of 1 egg 2 tablespoonfuls...
Chocolate Pop Corn Balls
Ever had one of those homemade caramel popcorn balls? What a delight! You can add a special twist to the recipe by adding chocolate, the all time favorite candy. These are great treats to serve at a birthday...
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