Category: Candy

Mini Puff Cheesecakes


  • 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
  • 1 egg, beaten
  • 3/4 cup cream cheese, softened
  • 3 tbsp. confectioners’ sugar
  • 1/2 tsp. vanilla extract
  • 1/2 cup thawed frozen whipped topping
  • 36 fresh raspberries or semi-sweet chocolate pieces


  1. Heat the oven to 375°F.
  2. Unfold the pastry sheet on a lightly floured surface.  Roll the pastry sheet into an 18×9-inch rectangle.  Cut into 18 (3-inch) squares.  Press the pastry squares into 18 muffin-pan cups.  Brush the edges of the pastries with the egg.  Prick the centers of the pastries with a fork.
  3. Bake for 10 minutes or until the pastries are golden brown.  Using the back of a spoon, press down the centers of the hot pastries to make an indentation.  Let the pastries cool in the pans on wire racks for 5 minutes.  Remove the pastry cups from the pans and let cool completely on wire racks.
  4. Beat the cream cheese in a medium bowl with an electric mixer on medium speed until smooth.  Beat in the confectioners’ sugar and vanilla extract.  Fold in the whipped topping.
  5. Spoon about 1 tablespoon cream cheese mixture into each pastry cup.  Refrigerate for 10 minutes or until the filling is firm.  Top each pastry with 2 raspberries.  Sprinkle with additional confectioners’ sugar, if desired.

Best Caramels

2 C. Sugar

1 C. Packed brown sugar

1 C. Corn syrup

1 C. Evaporated milk

1 pint Heavy whipping cream

1 C. Butter

1 1/2 tsp. Vanilla

Grease a 12 x 15 ” pan. In a medium-sized pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream and butter. Monitor the heat of mixture with a candy thermometer while stirring on medium heat. When the thermometer reaches 250 degrees Fahrenheit remove from heat. Stir in vanilla and nuts if you want. Transfer mixture quickly to greased pan and let cool completely. Cut and wrap in wax paper.

Notes: Make thicker caramels by using a smaller pan. Consequently it will take longer to cool, though. It takes quite a while to get to 250, so about when your arm gets tired from stirring, turn the heat up to medium-high. What this does is gets it to the desired temperature quicker AND when the caramels are dry it adds a special effect on the way they turn out. It’s hard to describe!

Carmel Popcorn

Carmel Popcorn

7 1/2 qts. popped corn
3 cups brown sugar
3/4 cup karo syrup
1 1/2 cup butter
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1 1/2 Tbsp. vanilla

Spread popcorn in 2 roasting pans. Mix brown sugar, butter, karo syrup and salt over med. heat (* Use a large saucepan, as the mixture will rise). Boil 5 minutes stirring constantly. Remove from heat. Add soda and vanilla. Pour over popcorn and mix well. Bake in 200 degree oven 45 to 60 minutes stirring every 15 minutes. Pour out on waxed paper to cool. Keep in air tight container.

Easy Truffles

8 oz. Dark Chocolate chips

1/3 c. milk

1/3 c. unsalted butter

2 egg yolks slightly beaten

1/4 tsp. vanilla

Cocoa powder

In saucepan, melt chocolate chips with milk and butter over LOW heat, stirring until smooth. Remove from heat. Stir 1/4 c. hot mixture into egg yolks, then whisk the yolks into the chocolate mixture in saucepan. Add vanilla and beat well. Cover and refrigerate until cold and firm. Form teaspoonfuls into balls; roll in cocoa powder and shake off excess. Supposed to make 64 pieces.

Peppermint Bark

  • 1 Package of white melting chocolate
  • 1 Package of peppermint candy canes
  • A few blocks from a dark chocolate melting bark (optional)

Crush candy canes. Melt the chocolate bark either in a microwave (checking frequently) or in a double boiler.

Mix both together. Spread out on a waxed cookie sheet. After it has completely set, break with a table knife.

For adding a dark chocolate bottom, melt the dark chocolate first, spreading it on the bottom and letting it cool before adding the white peppermint layer.