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    You are in: Home / Cookbooks / xSweet Candies n Truffles
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    123 recipes in

    xSweet Candies n Truffles

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    I love almond roca!! I found this copycat recipe at and it tastes exactly like the real thing to me! Mmmmm.

    Recipe #106641

    These are much like the butterfinger candy bars you can buy at most stores. These are easy to make and fun for kids

    Recipe #243828

    Notes: Use a cleaned 1-quart milk or orange juice carton to hold straws

    Recipe #3092

    This recipe keeps the jalapenos in better looking slices in the jar. Recipe courtesy of

    Recipe #453141

    Less fat than a nut brittle. But it still has the sugar! A nice twist.

    Recipe #453154

    This is a great recipe to make tasty, little snacks for any type of holiday! I learned it in my home ec class and brought it home for Christmas! Enjoy!

    Recipe #344667

    These are so yummy!! If you like Almond Joys, you have to try them. They can be shaped into balls or larger "eggs" for Easter.

    Recipe #116040

    Posted for a request, I have not made this candy myself.

    Recipe #48591

    This is the recipe posted on the BBC Chronicles of Narnia DVDs. I have not tried it yet, but intend to do so soon. Please note, I'm guessing at the quantity and cooking time, as they are not identified in the original recipe.

    Recipe #184683

    9 Reviews |  By ArtWork

    This is one of my grandmother's recipes.

    Recipe #13699

    Nestle's recipe.....I prefer Ghiradelli chips these days.

    Recipe #451718

    This is after testing 3 recipes and averaging them plus Ghiradelli and scaling to 1 lb chocolate. It can be varied with Amaretto rolled in toasted almond, Gran Marnier rolled in your choice, peppermint oil rolled in candy cane, toasted pecans inside and out, toasted walnuts inside and out, tart cherries (if dry reconstitute in orange juice) rolled in your choice or other creative things.

    Recipe #451719

    This is my Mother's recipe. They are refreshing, simple and easy to make.

    Recipe #451720

    nstead of high-fat pralines, toffee, or brittle, give croquant (French for "crisp")--a cream- and butter-free combination of caramelized sugar and almonds. Package in a paper-lined confection box or pretty bowl with a note to crumble over ice cream, layer into parfaits, or simply eat like brittle. Be careful not to burn yourself when pouring the hot mixture onto the jelly roll pan. The color of the sugar mixture (rather than temperature) is the best cue for doneness. The darker the color, the more bitter the candy--aim for a golden honey color. If your pan is too dark to gauge the color of the caramel, very carefully lift a small amount of the mixture with a spoon and drop it onto a piece of white paper--the level of caramelization will be evident.

    Recipe #451983

    Recipe #452052

    Basic recipe from Chocolates and Confections, Peter Greweling Flavor combo by The Spiced Life

    Recipe #452072

    You can substitute any concentrated fruit puree for the orange/lemon, etc

    Recipe #452075

    from Living on a Dime website. Haven't tried it but it looks promising. Keeps one week or can be frozen.

    Recipe #199538

    Once you have made homemade candied orange OR lemon peel, you will never go back to using commercially produced peel again! This is such an easy recipe & yields enough freshly candied peel to accommodate most of my recipes using peel for quite a few months. You just need to be organised and have an airy & dry room available for the drying process. This peel enhances any recipe calling for peel, and actually TASTES like oranges! I often keep the peel from fresh oranges in a container, in the fridge for up to 3-4 days, until I have enough to handy to make a batch.

    Recipe #215240

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