Easy Candy Recipes with
no Special Equipment Needed
Enjoy these easy candy
recipes of old favorties; candied
fruits, caramel, peanut brittle, coconut ice, barley sugar,
marshmallows, French jellies, mock marzipan and
homemade peppermint creams. Perhaps you can make them
your kids over the school holidays, for Halloween or other festive
There are no additives in these candies and you don't need
any special equipment or even a thermometer to make them.
You will however, have to know how to make candy using the various ball
stages from soft ball through to hard crack. We have this information
on our page how to candy
making secrets, so please have a look at that either
now, or at the end of these recipes so that you have some idea as to
how hot your sugar needs to be before you get the consistency you are
Equipment Needed for Making Candy
If we were in a
professional equipment, you would have all the latest and greatest,
bells and whistles candy equipment. However, it cames with a price tag,
and a lot of that you can do without. If you have a candy thermometer
then well and good, but you really don't need one to make these recipes.
You will, however, need a heavy based saucepan, a wooden spoon, a
pastry brush to wipe the sugar crystals down from the sides of the pan,
and a few other bits and pieces that you can find in any kitchen.
So without much more fuss, let's get on with these easy candy recipes
hope you will enjoy making and eating with your own families in your
Old Time Candy - Barley
1 lb. sugar
1/2 pint water
1/4 teaspoon cream of tartar
Barley sugar is one of
those old time
candy recipes that lasts the test of time. I am rather fond of barley
sugar, and so couldn't help but including this easy candy recipe right
at the top of the list!
Put ingredients into a
saucepan and stir, keeping the side of the saucepan clean with a wet
brush, to stop the sugar from graining. When the mixture boils, stop
stirring and allow it to boil until when a little bit is dropped in
water is should harden and snap. This is the crack stage.
flavoring and allow to remain on the heat until the syrup turns a pale
straw color. Pour into buttered plates and while still warm but easy to
handle, cut into strips and twist.
Peanut Brittle Recipe
1 1/4 cups sugar
1 cup unsalted peanuts, roughly chopped
Put the sugar into a
saucepan and stir over a low heat. It will lump and eventually melt.
When the sugar has melted add the salt and the nuts. Mix thoroughly and
pour into a buttered dish to set.
Freshly made and cut, peanut
1 cup sugar
1 cup water
3 dessertspoons gelatine
juice of 1 lemon
1/2 teaspoon cream of tartar
1 dessertspoon rose water
chopped nuts, if desired
Mix the sugar, water,
gelatine and cream of tartar together and simmer for 10 minutes. Allow
the mixture to cool and add lemon juice, rose water and nuts. Beat the
mixture until it is white and thick.
Now pour into a greased dish and
leave to set for a few hours. Cut into squares and roll in icing sugar.
The marshmallows can also be colored with food coloring if you wish.
2 cups sugar
1 cup water
1 dessertspoon butter
4 oz. shelled, walnut halves
Grease a large sheet of
waxes paper with butter and place walnuts on this with a little space
between them. Put sugar, salt and water in a saucepan. Place on lid and
bring to the boil.
Remove lid and boil fairly fast until the toffee
begins to change color.
When pale brown, remove from the heat and stir
in the butter. Work fast and cover each walnut with a spoonful of
toffee. When cold, wrap in clean waxed paper and store in an airtight
1 lb. sugar
1 pint water
1 oz. gelatine
Put all ingredients into
a saucepan and stir until the mixture comes to the boil and allow to
boil for 20 minutes. Color and flavor and pour into wet plates. Allow
to stand in a cool place until quite set. Cut into shapes and toss into
3 drops essence of peppermint
1/2 oz. gum arabic
1 oz. water
Dissolve the gum arabic
in the water and heat until it looks whitish. Add enough icing sugar to
make a thick mixture. Add the peppermint essence and mix well. Sprinkle
a wooden board, or a marble slab if you have one, with icing sugar and
roll out the mixture. Cut into tiny rounds with a cookie cutter and
allow to dry.
2 cups granulated sugar
1-3 cups honey
1/2 cup water
Mix, put on the stove
and stir until the sugar is dissolved. Boil carefully until you can
shape the mixture into a very soft ball when tested in cold water. Do
not stir while boiling and do not remove the sugar when it forms on the
sides of the pan.
When it has reached the soft ball stage, remove and
pour the mixture into a greased bowl, and partially cool. Now beat with
a wooden spoon until it begins to crumble, then knead it with the hands
like dough. Pack back into the bowl and cover with a cloth and set
aside when needed.
When ready for use, the bowl of fondant can be placed in hot water
until the mixture is soft enough to handle. Any flavoring many be added
when shaping your candies, but the honey flavor is lovely enough in my
opinion without any additional flavorings.
If you find that you have overboiled your fondant and it is too hard,
you can pull it until it is white and your fondant disaster is now a
Candied Fruit Recipe
1 lb. granulated sugar
1-3 cups golden syrup
fruit as wanted
1 cup water
Candied fruits always
remind me of Christmas. Expensive to buy, but so easy to make. So next
Festive Season, make your own!
Place sugar, syrup and
water in a saucepan. Stir over a low heat until the sugar is dissolved.
Now bring to the boil. Peel, stone, and if necessary, cut the fresh
fruit into pieces. Using only one kind of fruit at a time, add it to
the mixture, being careful not to crowd the pan.
Simmer until the fruit is clear. When ready, lift out the fruit with a
skimmer, and allow any extra syrup to drain back into the pan. Place
the fruit on a baking rack, covered with absorbent paper. When all the
fruit is drained, dust with castor sugar and dry very slowly in a very,
very slow oven with the door slightly open. Store between waxed paper
in an airtight box or tim.
You can also candy canned fruit if you want to. Use the juice from the
can instead of the water in the recipe. If there isn't enough juice in
the can, then make up the balance with water. Cook the syrup to the
soft ball stage before adding the drained fruit first.
Mock Marzipan Recipe
4 oz. soya flour
4 oz. granulated sugar
2 oz. unsalted butter
2 small teaspooons almond essence
2 Tablespoons water
Melt buter in a
saucepand, making sure it doesn't brown. Add the sugar, the water and
the essence and stir over the lowest heat possible for 1 minute.
the saucepan from the heat and add the soya flour. Knead all together
for at least 2 minutes. If you want colored marzipan you can add food
coloring at this stage.
Remember you only need a small drop as the
color is intense. If you want to use this marzipan for covering a cake,
then shape it into a small ball, wrap it in cling film and keep it in a
cool, but not cold place until needed.
Honey Caramel Recipe
1 cup liquid honey
1 cup granulated sugar
3 tablespoons sweet cream or milk
1 teaspoon vanilla essence
Boil all the ingredients
except for the vanilla essence until the mixture will form a soft ball
when dropped in a glass of cold water. Stir in the vanilla just before
taking off the fire. Pour into a greased shallow baking tray and as it
cools cut it into squares.
If you want to make chocolate caramels, you can use the same recipe but
add 1 tablespoon of melted chococlate just before taking the mixture
off the stove and stir well.
Easy Coconut Ice Recipe
2 cups sugar
1/2 cup milk
1 cup desiccated coconut
Add the sugar to the
milk and boil for 3 minutes. Remove from the heat, add 1 cup desiccated
coconut and any pink coloring if you want to. Remember to just add a
drop as it is very intense.
Stand the saucepan in cold water and beat the mixture until creamy.
Turn it into a buttered container and leave to get cold. Cut into
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