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  <title>Latest Candy Recipes recipes @ FreeRecipes.eu - online free recipes collection from all over the world </title>
  <link>http://freerecipes.eu/category/candy-recipes/16/1/index.html</link>
  <description>These are the latest recipes to be added at FreeRecipes.eu - online free recipes collection from all over the world </description>
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  <managingEditor>ivanov@freerecipes.eu (Ivan Ivanov)</managingEditor>
    <webMaster>ivanov@freerecipes.eu (Ivan Ivanov)</webMaster>
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  <item>
   <title><![CDATA[Recipe: Double Chocolate Crumble Bars]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/double-chocolate-crumble-bars/569/index.html</link>
   <pubDate>Sun, 7 Feb 2010 14:21:21 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/double-chocolate-crumble-bars/569/index.html</guid>
   <description><![CDATA[ Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. 
In a small mixing bowl combine flour, cocoa, baking powder and salt. 
In a large bowl cream butter and sugar; beat in eggs and vanilla. Stir flour mixture into the creamed egg mixture. Spread batter into the greased 9x13 inch pan. 

Bake for 15 to 20 minutes. 

Sprinkle marshmallows over top of the baked bars; bake 3 minutes more. Cool. 
Place chocolate chips and peanut butter in a microwave safe bowl. Melt chocolate chips and peanut butter in a microwave on high until melted together. Cook one minute at a time, stirring after each minute. 
Stir cereal into the chocolate mixture. Spread the chocolate mixture over the cooled bars. Chill, cut into bars and refrigerate.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Candy Strawberries]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/candy-strawberries/469/index.html</link>
   <pubDate>Sun, 1 Nov 2009 14:20:33 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/candy-strawberries/469/index.html</guid>
   <description><![CDATA[ Combine gelatin, pecans, and coconut. Stir in milk and vanilla; mix well. Chill one hour.  Shape into strawberries. Roll in red sugar; tint sliced almonds with green food coloring and insert in top of "berries" to form leaves.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Rum Truffles]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/rum-truffles/359/index.html</link>
   <pubDate>Wed, 21 Oct 2009 15:02:46 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/rum-truffles/359/index.html</guid>
   <description><![CDATA[ Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl. 

In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard. 

Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups. 

Makes 24 truffles.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Cracker Candy]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/cracker-candy/357/index.html</link>
   <pubDate>Wed, 21 Oct 2009 14:54:05 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/cracker-candy/357/index.html</guid>
   <description><![CDATA[ Preheat oven to 425 degrees F (220 degrees C). Melt butter in a saucepan over medium heat. Stir in sugar, and bring to a low boil. Continue boiling, stirring constantly to prevent burning, approximately 3 minutes. 

Arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. Bake at 425 degrees F (220 degrees C) for 5 minutes, or until edges begin to brown. 

Remove from oven and spread chocolate chips evenly over the top as they melt. Sprinkle with nuts, gently pressing into the melted chocolate. Cool until chocolate has hardened, and break into pieces. Store in refrigerator until ready to serve. Allow to cool, and break into pieces. Refrigerate until ready to serve.

10 servings
]]></description>
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  <item>
   <title><![CDATA[Recipe: Almond Bonbons]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/almond-bonbons/318/index.html</link>
   <pubDate>Sat, 17 Oct 2009 11:12:36 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/almond-bonbons/318/index.html</guid>
   <description><![CDATA[ Heat oven to 375º. Beat flour, butter, powdered sugar, milk and vanilla in large bowl with electric mixer on medium speed, or mix with spoon. Cut almond paste into 1/2-inch slices; cut each slice into fourths.

Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack. Cool completely. Dip tops of cookies into Almond Glaze. Garnish with sliced almonds.

ALMOND GLAZE:
Mix all ingredients until smooth and spreadable.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Holiday Fudge]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/holiday-fudge/279/index.html</link>
   <pubDate>Thu, 8 Oct 2009 14:21:09 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/holiday-fudge/279/index.html</guid>
   <description><![CDATA[ Mix the sugar, milk, butter and chocolate. Cook until a soft ball forms when tested in cold water. Stir frequently during cooking. When fudge is done, remove from fire and set in a cool place. Do not disturb for 20 minutes or more  Add other ingredients. Beat until very stiff. Place in a buttered plate. Take the fudge up in hands and knead for 5 minutes. Pat into a shape 1" thick. Cut in cubes.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Peanut Butter Candy Bars]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/peanut-butter-candy-bars/231/index.html</link>
   <pubDate>Mon, 28 Sep 2009 15:59:08 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/peanut-butter-candy-bars/231/index.html</guid>
   <description><![CDATA[ Grease a 10x15 inch pan. In a large bowl, combine 1 1/2 cups melted margarine, peanut butter, confectioners' sugar and graham cracker crumbs. Spread in prepared pan. 
Combine 1/2 cup margarine and chocolate chips in a medium saucepan over medium-low heat. Stir occasionally until melted and smooth. Spread over peanut butter mixture. Let cool completely before cutting into bars.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Chocolate Coconut Candies]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/chocolate-coconut-candies/141/index.html</link>
   <pubDate>Sun, 20 Sep 2009 16:35:56 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/chocolate-coconut-candies/141/index.html</guid>
   <description><![CDATA[ Mix all ingredients except Chocolate Coating. Drop mixture by heaping teaspoonfuls onto waxed paper. Roll into balls; chill 1/2 to 1 hour or until firm. If mixture is too soft to form balls, chill before shaping.

Prepare Chocolate Coating:
In top of double boiler, mix butter, corn syrup and water. Stir in frosting mix (dry) until smooth. Heat over rapidly boiling water 5 minutes, stirring occasionally

Using tongs or forks, dip balls in coating, turning to coat evenly. (Keep coating over hot water while dipping balls.) Remove balls from coating and place on waxed paper or wire rack. Chill until firm. About 5 dozen candies.

*If instant mashed potatoes are used, prepare as directed on package for 2 servings; measure 3/4 cup.

]]></description>
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  <item>
   <title><![CDATA[Recipe: Coconut Bon Bons]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/coconut-bon-bons/110/index.html</link>
   <pubDate>Sun, 13 Sep 2009 14:35:16 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/coconut-bon-bons/110/index.html</guid>
   <description><![CDATA[ Stir together the instant potatoes, coconut, powdered sugar, and the almond extract, mixing thoroughly.
Refrigerate the mixture for 1 to 2 hours. Melt a 12 ounce bag of semi-sweet chocolate chips and 1/3 of a bar of paraffin was in a double boiler. 

Shape the coconut mixture into small balls and dip in the melted chocolate. 

Lay on waxed paper until cool.
]]></description>
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  <item>
   <title><![CDATA[Recipe: Angel Food Candy]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/angel-food-candy/96/index.html</link>
   <pubDate>Sun, 13 Sep 2009 12:03:04 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/angel-food-candy/96/index.html</guid>
   <description><![CDATA[ The first 4-Oz of semi sweet chocolate is in the block style. Also the chocolate chips should be semi-sweet. * The paraffin
should be a 2 1/2 X 3-inch piece that has been cut up.

Combine the corn syrup and brown sugar in a 4-quart heavy Dutch oven. Cook over medium heat, stirring constantly, until the mixture boils. Continue cooking the mixture until it reaches the hard crack stage (300 degrees F) on the candy thermometer, stirring occasionally.
Remove from the heat and carefully stir in the baking soda being careful as the mixture will foam up.  Pour the mixture at once in to
a greased 13 X 9 X 2-inch baking pan. 

When cool, turn out of the pan. Break into pieces using a meat mallet or wooden spoon.  Combine the
semi-sweet chocolate pieces and the chocolate chips, butter and paraffin wax in the top of a double boiler. Place over simmering
water, stirring until melted.  Remove form the heat, but keep over the hot water.  Dip the candy into the chocolate using a large
cooking fork.  Place on waxed paper lined baking sheets. Let stand until chocolate is set.  Store the candy in a cool place in covered
containers. If you wish, do not coat the candy with the chocolate 

Candy can be stored for several months in the freezer.

Makes 3 pounds of candy.
]]></description>
  </item>
  
  <item>
   <title><![CDATA[Recipe: Peanut Caramel Candy Bars]]></title>
   <link>http://freerecipes.eu/free-recipe/candy-recipes/peanut-caramel-candy-bars/51/index.html</link>
   <pubDate>Sat, 12 Sep 2009 09:06:20 GMT</pubDate>
   <guid>http://freerecipes.eu/free-recipe/candy-recipes/peanut-caramel-candy-bars/51/index.html</guid>
   <description><![CDATA[ In a mixer, beat corn syrup, butter, vanilla, peanut butter and salt until smooth. Beat in confectioners' sugar a little at a time until fully incorporated and mixture forms a thick dough. Press into a 9x9 inch pan. Chill in refrigerator. 

In a medium saucepan over low heat, melt caramels. Stir in peanuts. Pour over chilled layer and return to refrigerator until firm, 15 to 30 minutes. 

In a small saucepan over low heat, melt chocolate chips. Cut chilled mixture into bars and dip in melted chocolate with a fork. Let cool on waxed paper at room temperature, or for 30 minutes in the refrigerator.
]]></description>
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