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Candy Making Kids Crafts

Candy Making Recipe 1: CANDY MICE

INGREDIENTS:
1 large mixing bowl
1 fork
4 tablespoons of evaporated milk
3 cups confectioners' sugar
Black or red string licorice

DIRECTIONS:

  • Measure evaporated milk into the mixing bowl. Mix confectioners sugar slowly into the milk using the fork until all the sugar has been added.
  • Knead it with your hands until the mixture becomes smooth and easy to handle.
  • Shape mixture to resemble mice. Use licorice for whiskers and eyes. You can also add a few drops of food coloring to change the color of your mice.
  • Makes approximately 10 small mice.

Candy Making Recipe 2: How to Make Chocolate Candy

Note to adult: When you are doing the above project, be sure to keep the tap water away from the children until it has cooled to lukewarm. Make sure all the foil is peeled away from the molded chocolate before it is eaten.

INGREDIENTS:
a large porcelain or glazed pottery bowl
a small metal bowl
2 cups milk chocolate chips/morsels (12 oz. Bag)
solid vegetable shortening
8-10 closed cookie cutters (2-inches in diameter)
aluminum foil

DIRECTIONS:
  • You can make chocolate candy shapes using chocolate chips/morsels. First, put the chocolate into the small bowl with 2 tablespoons of vegetable shortening. Have an adult fill the large bowl with hot tap water (not boiling water). The adult should set the smaller bowl of chocolate into the hot water, stirring until the chocolate melts and the mixture is smooth.
  • Be careful not to get near the water while it is hot. Be sure no water gets into the chocolate.
  • While the chocolate is melting, you may make molds by lining the cookie cutters with foil.
  • After the chocolate is melted, the adult can pour it into the cookie cutters, filling them half full. (A soup ladle helps in the pouring process.)
  • Set the molded chocolate aside to cool. When it is cool, peel the aluminum foil away. You may want to save part of the melted chocolate for dipping small pieces of fruit or other food.


Dipping Food into Chocolate

INGREDIENTS:
a microwave safe bowl bowl
a spoon
cookie sheet
wax paper
1 cup milk chocolate chips/morsels (6 oz.)
fruit, marshmallows, pretzels or other food for dipping

DIRECTIONS:

  • Prepare the food for dipping. If you are using fruit, make sure it is completely dry before dipping or the chocolate will not stick!
  • Line the cookie sheet with wax paper.
  • Put one cup of chocolate chips into the microwave safe bowl. Microwave on high for one minute. Remove from the microwave and stir. Place bowl back in microwave and cook for 20 more seconds. Remove from the microwave and stir. Continue with this process until the chocolate is completely melted.
  • Take the pieces of fruit, pretzels or other food and partially dip into the chocolate. Place onto the wax paper.
  • Place the cookie sheet in the refrigerator for one hour until the chocolate has cooled. Then peel away the wax paper. Enjoy!
Note to adult: Please supervise children using the microwave. Help them stir the melted chocolate. Test to ensure that the chocolate isn't too hot.



S'mores

INGREDIENTS:
1 bag of marshmallows
1.5 oz. chocolate bars (as many as necessary; one bar yields 4 s'mores)
1 box graham crackers

DIRECTIONS:

  • Place three squares of chocolate (or about 1/4 of the bar) on half of a sheet of graham cracker. Place one marshmallow on the end of a skewer and toast over an open flame (campfire, outside grill or candle). Place toasted marshmallow on graham cracker. Gently press a second half sheet of graham cracker on top of the toasted marshmallow.
  • Repeat as necessary. Toasted marshmallows will have very hot centers. Children should be supervised around open flame. Alternately, marshmallows can be toasted in the metal tray on the medium setting of a toaster oven.


Chocolate-Covered Words and Fondue

INGREDIENTS:
1 jar (7 1/2 oz.) Marshmallow cream
1/2 cup heavy whipping cream
12 ounces semi-sweet chocolate pieces
1/4 creamy peanut butter (Words Only)
1 teaspoon vanilla (Fondue Only)
For Words: Wax paper and several serving spoons
For Fondue: Fondue Dippers, kabob sticks or long tooth picks

MICROWAVE DIRECTIONS:

  • Place marshmallow cream in 2-quart microwave-safe bowl.
  • Gradually stir in heavy cream; add chocolate pieces.
  • Microwave on High 2 minutes; stir well.
  • Add peanut butter and stir until well blended.
  • Pour into fondue pot or small chafing dish and keep warm while serving.
  • Makes 4 servings (about 2 cups)
OVEN DIRECTIONS:
  • Place marshmallow cream in medium saucepan (Ask an adult to help supervise turning on the burner and stirring).
  • Gradually stir in heavy cream.
  • Add chocolate pieces.
  • Stir constantly over low heat until smooth.
  • Remove from heat; add peanut butter and stir until well blended.
  • Pour into fondue pot or small chafing dish and keep warm while serving.
  • Makes 4 servings (about 2 cups).
FONDUE DIPPERS:
  • Select some foods you want to dip into the chocolate sauce (Choose things like dried apricots, fresh strawberries, grapes, pineapple chunks, apple and pear slices, cut-up banana and mandarin orange sections (remember to drain fruit well).
  • Cut small squares of toasted pound cake and/or angel food cake.
  • Take turns placing or skewering a piece of fruit or cake onto the end of the fondue dipper or tooth pick and gently dip it into the chocolate. Voila! Chocolate covered food!
CHOCOLATE WORDS:
  • Lay sheets of wax paper on a flat surface (preferably on a cookie sheet).
  • While chocolate mixture is still warm and "fluid," scoop up a spoonful of the mixture with a large serving spoon.
  • Gently tilt the spoon over the wax paper, slowly dribbling a stream of chocolate from the spoon onto the wax paper.
  • Move your hand as you pour to "write" in a stream of chocolate onto the wax paper.
  • You can spell out whole words or make individual letters that can be arranged to form different words when they have cooled.
  • Let the poured "chocolate words" cool until hardened, or place in the refrigerator to solidify.
  • The words and letters should easily peel off the wax paper when cooled.
Enjoy! Now you can actually "eat your words!"



Chocolate Shapes

INGREDIENTS:
a large porcelain or glazed pottery bowl
a small metal bowl
2 cups milk chocolate chips/morsels (12 oz. Bag)
solid vegetable shortening
8-10 closed cookie cutters (2-3 inches in diameter)
aluminum foil
small pieces of fruit, marshmallows, pretzels, or other food for dipping (optional)

DIRECTIONS:

  • Place chocolate chips into the small bowl with 2 tablespoons of vegetable shortening. Have an adult fill the large bowl with hot tap water (not boiling water). The adult should set the smaller bowl of chocolate into the hot water, stirring until the chocolate melts and the mixture is smooth.
  • Be careful not to get near the water while it is hot. Be sure no water gets into the chocolate.
  • While the chocolate is melting, you may make molds by lining the cookie cutters with foil.
  • After the chocolate is melted, the adult can pour it into the cookie cutters, filling them half full. (A soup ladle helps in the pouring process.)
  • Set the molded chocolate aside to cool. When it is cool, peel the aluminum foil away. You may want to save part of the melted chocolate for dipping small pieces of fruit or other food.
Note to adult: When you are doing the above project, be sure to keep the tap water away from the children until it has cooled to lukewarm. Make sure all the foil is peeled away from the molded chocolate before it is eaten.


The material was found at CandyUsa.Org

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