Metric Conversion Chart
Introduction
One of my fondest childhood memories was bike riding with my brother to a small candy store around the corner from our home in downtown Charleston, South Carolina. Picking out my favorite lollipop or piece of fudge to bring home and savor nibble by nibble was such a sweet treat as a child. I have always had an affinity for all things sweet (so much so that I affectionately deemed my maternal grandmother “Sweet”). So I’m excited to share these 30 candy recipes designed with kids in mind.
None of these recipes require the use of a candy thermometer and all of them are friendly for kids of all ages. Allow your children to enjoy the creating process as well as the sweet finish!
Helpful Hints for Candy Making
Tips on Tools
A heavy, aluminum saucepan is essential for even heating.
A jelly roll pan is the perfect pan for spreading out candies while cooling.
Stainless steel cutters work well for making lollipops, cutting out chocolate, etc.
A long-handled wooden spoon is a must-have for stirring candy.
Parchment paper is a must-have, especially for making lollipops as they peel right off the parchment paper.
Wax paper is another great must-have as it can be used to layer candies to avoid sticking.
Tips on Ingredients
Always use pasteurized egg whites for safe eating.
Buy the best chocolate you can for the best taste. When melting chocolate in a microwave, heat it in 15-second intervals between stirring.
Tips on Packaging
Homemade gifts are the best gifts, and that includes how they’re presented too! Packing up sweet treats in cute ways is a must.
Kids can get involved by wrapping boxes filled with candies in simple white or kraft paper. Add a painted handprint or children’s artwork directly on the package!
Think outside the “box” and try packaging candies in cellophane bags, mason jars, coffee mugs, tin cans, etc.
Bows are my favorite! Whether they’re natural raffia or bold grosgrain, bows add that finishing touch to any gift.
Holiday Candies
Candy Cane Sled
Makes 1 sled
1 graham cracker cookie
2 ounces white chocolate bark
2 regular-sized candy canes
1/8 cup sweetened coconut
candies to decorate (gumdrops, peppermints, red hots, etc.)
Trim down a full graham cracker cookie in half for a small sled (2-1/2 x 2-1/2
inches) or cut down only a small amount for a medium sled (2-1/2 x 4 inches). Melt white chocolate bark coating in microwavable bowl until smooth. Dip graham cracker cookie (sled) into melted white chocolate until coated on both sides. Place white sled on top of 2 candy canes. Sprinkle sled with sweetened coconut. Decorate sleds with a variety of holiday candies (gumdrops, peppermints, red hots, etc.).
Rudolph the Reindeer Pops
Makes 2 pops
chocolate bark
2-inch and 2-1/2-inch circle cutters
lollipop sticks or paper straws
mini pretzels
red hots, gum drops and peppermint candies for decorating
candy eyes
Christmas ribbon for bows
Line a cookie sheet with parchment paper. Melt 4 ounces of chocolate bark in a
heatproof bowl in the microwave at 15-second intervals, stirring well between intervals until smooth. Pour chocolate into the circle cutters that were place on the parchment paper. Fill about 1/2-inch of chocolate into each circle cutter. Allow chocolate to cool for 2 to 3 minutes and then remove cutters. The chocolate will spread just a little. Push the lollipop stick (or paper straw) into the chocolate and twist to coat with the chocolate. Place 2 pretzels at the top of the reindeer’s head for antlers. Add a nose and eyes. Let lollipops harden for about 30 minutes before removing from the cookie sheet.
Silly Snowmen
Makes 4 to 5 snowmen
4 egg whites, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon cream of tartar
Preheat oven to 225 degrees F. Beat egg whites until stiff and peaks form. Add sugar,
vanilla extract and cream of tartar. Continue to beat for about 4 minutes until very
Introduction
One of my fondest childhood memories was bike riding with my brother to a small candy store around the corner from our home in downtown Charleston, South Carolina. Picking out my favorite lollipop or piece of fudge to bring home and savor nibble by nibble was such a sweet treat as a child. I have always had an affinity for all things sweet (so much so that I affectionately deemed my maternal grandmother “Sweet”). So I’m excited to share these 30 candy recipes designed with kids in mind.
None of these recipes require the use of a candy thermometer and all of them are friendly for kids of all ages. Allow your children to enjoy the creating process as well as the sweet finish!
Helpful Hints for Candy Making
Tips on Tools
A heavy, aluminum saucepan is essential for even heating.
A jelly roll pan is the perfect pan for spreading out candies while cooling.
Stainless steel cutters work well for making lollipops, cutting out chocolate, etc.
A long-handled wooden spoon is a must-have for stirring candy.
Parchment paper is a must-have, especially for making lollipops as they peel right off the parchment paper.
Wax paper is another great must-have as it can be used to layer candies to avoid sticking.
Tips on Ingredients
Always use pasteurized egg whites for safe eating.
Buy the best chocolate you can for the best taste. When melting chocolate in a microwave, heat it in 15-second intervals between stirring.
Tips on Packaging
Homemade gifts are the best gifts, and that includes how they’re presented too! Packing up sweet treats in cute ways is a must.
Kids can get involved by wrapping boxes filled with candies in simple white or kraft paper. Add a painted handprint or children’s artwork directly on the package!
Think outside the “box” and try packaging candies in cellophane bags, mason jars, coffee mugs, tin cans, etc.
Bows are my favorite! Whether they’re natural raffia or bold grosgrain, bows add that finishing touch to any gift.
Holiday Candies
Candy Cane Sled
Makes 1 sled
1 graham cracker cookie
2 ounces white chocolate bark
2 regular-sized candy canes
1/8 cup sweetened coconut
candies to decorate (gumdrops, peppermints, red hots, etc.)
Trim down a full graham cracker cookie in half for a small sled (2-1/2 x 2-1/2
inches) or cut down only a small amount for a medium sled (2-1/2 x 4 inches). Melt white chocolate bark coating in microwavable bowl until smooth. Dip graham cracker cookie (sled) into melted white chocolate until coated on both sides. Place white sled on top of 2 candy canes. Sprinkle sled with sweetened coconut. Decorate sleds with a variety of holiday candies (gumdrops, peppermints, red hots, etc.).
Rudolph the Reindeer Pops
Makes 2 pops
chocolate bark
2-inch and 2-1/2-inch circle cutters
lollipop sticks or paper straws
mini pretzels
red hots, gum drops and peppermint candies for decorating
candy eyes
Christmas ribbon for bows
Line a cookie sheet with parchment paper. Melt 4 ounces of chocolate bark in a
heatproof bowl in the microwave at 15-second intervals, stirring well between intervals until smooth. Pour chocolate into the circle cutters that were place on the parchment paper. Fill about 1/2-inch of chocolate into each circle cutter. Allow chocolate to cool for 2 to 3 minutes and then remove cutters. The chocolate will spread just a little. Push the lollipop stick (or paper straw) into the chocolate and twist to coat with the chocolate. Place 2 pretzels at the top of the reindeer’s head for antlers. Add a nose and eyes. Let lollipops harden for about 30 minutes before removing from the cookie sheet.
Silly Snowmen
Makes 4 to 5 snowmen
4 egg whites, room temperature
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon cream of tartar
Preheat oven to 225 degrees F. Beat egg whites until stiff and peaks form. Add sugar,
vanilla extract and cream of tartar. Continue to beat for about 4 minutes until very
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