Category Archives: Candy

December 22, 2023 · 9:31 am

S’mores Chex Mix

My co-worker at St. John XXIII, Amanda Gray, hosted a Christmas open house this year with this yummy S’mores Chex Mix on the menu. We love how you can store it in gallon ziplocks to have on hand for parties and snacking. -Elizabeth Dronet

Ingredients

  • ½ c creamy peanut butter
  • 1 c chocolate chips
  • ¼ c butter
  • 1 tsp vanilla
  • 9 c Chex cereal (about one box), place in large bowl. (Amanda did 3 c each: chocolate, honey nut, rice)
  • 2 c powdered sugar
  • 3 c Golden Grahams
  • 2 c mini marshmallows
  • 1 c chocolate chips

Method

Super easy to make-

  1. Melt the first 4 ingredients in the microwave- 30 seconds, stir, 30 seconds-done!
  2. Pour melted combo over the Chex and fold the cereal to coat completely.
  3. Add the powdered sugar, split evenly, to two 1 gallon bags (or add it all to one 2 gallon bag).
  4. Add Chex mix, seal baggie, and shake to coat.
  5. Add the extra ingredients.

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Filed under Appetizer, Candy, Entertaining, Holidays

May 23, 2012 · 3:08 pm

Microwave Dark Chocolate Peanut Butter Fudge

This delicious three-minute fudge is so easy, my Kindergartner can make it with little supervision. Just dump all the ingredients in a bowl, pop it in the microwave, stir, cool, and enjoy! We served small squares of it at Annabeth’s piano recital reception this month. After finishing the last piece, the girls asked if we could make it again next week. It’s that good!

by Elizabeth Savoie Dronet

Ingredients

1.5 cups semi-sweet chocolate chips
1.5 cups dark chocolate chocolate chips
1 cup sweetened condensed milk
1/2 cups peanut butter, extra chunky
2 tablespoons water

 Method

Combine all ingredients in a microwave safe bowl. Heat on full power for 30 seconds, then remove and stir.  Repeat. You may need to microwave it 1-2 more times in 30 second increments until it becomes smooth. You can also melt this mixture over a double boiler if you prefer.

When mixture is smooth, pour into a buttered 8×8 baking dish and refrigerate for 30 minutes or more. When ready to serve, cut into squares.  Store extra fudge in refrigerator or freezer.

Mother and Daughter Duet

Elizabeth and Annabeth at the piano recital

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January 9, 2012 · 12:24 pm

Chocolate Shots

This will put a “kick” into any holiday party or wedding shower!  What could be more fun than chocolate filled with liqueur flavored ganache?  I made these for my daughter-in-law’s wedding shower and served them with candied orange peel.  What a great combo.  This Christmas, I substituted Godiva liqueur for Bailey’s Irish Cream and left out the orange zest.  Espresso beans were replaced with strawberries.  The chocolate cups can be found online or sometimes in the gourmet sections of Tuesday Morning or similar stores.  

By Pat Savoie, originally by Lisa Patrin

Ingredients

1       cup    heavy whipping cream
6      oz      chopped semisweet chocolate
1/3 cup    Bailey’s Irish Cream liqueur
1     pkg     edible chocolate cordial cups (18)
1    Tbsp    fresh orange zest
18              chocolate covered espresso beans (We found ours at Tony’s Pizza in Lake Charles!)

Method

Bring the cream just to a boil in a small saucepan.  Remove from heat.
Whisk in chocolate until smooth.
Whisk in liqueur.
Place in bowl and refrigerate 45 minutes until chilled, but not firm.
Using and electric mixer, beat ganache until thick and semi firm.
Stir in a pinch of orange zest.
Fit a pastry bag with a size 6 round tip and fill with ganache.
Pipe ganache into chocolate cordial cups almost to the top.
Sprinkle with orange zest and place a chocolate espresso bean on top of each cup.
Refrigerate until ready to serve.

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December 19, 2011 · 12:05 pm

Oreo Truffles

As a little girl, I have been in awe of how my dad can dunk and fit three Oreos in one bite.  We have been taught the proper way to eat Oreos by dunking until the last bubble rises.  I love this recipe because it reminds me that even a grown-up can be a child at heart.

By MaryEllen Burton

Ingredients

one bag of Oreos
one 8 oz cream cheese
almond bark

Method

In a food processor, chop entire bag of Oreos until almost powder fine. set aside.

Cream cream cheese in mixer.

Combine Oreos with cream cheese beat until well blended.

Use your hands to roll mixture into bite-size balls.

Refrigerate.

Place 6 blocks of almond bark in microwave safe dish for 1 to 2 minutes.  Stir till smooth.

Dip one truffle at a time. Set on wax paper to harden. Decorate with colored sugars if desired.

Chocolate Bark may be used interchangeable or to decorate.

For Christmas I like to use the cool mint oreos.  For Easter I plan to make German Chocolate, again in honor of my dad.  I think the coconut is perfect for the Easter season.

For Thanksgiving we drizzled chocolate over the tops for added interest.

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December 12, 2011 · 10:31 am

Crock Pot Hot Chocolate and Marshmallow Snowmen

At our Gingerbread House Party we served a crowd of people hot cocoa with this simple recipe made in a crock pot.  I prepared it the day before, stored it in the fridge, and reheated it the day of the party. We provided an array of treats to accompany the cocoa including some adorable marshmallow snowmen. The kids kept coming back for more!

by Elizabeth Savoie Dronet

Crock Pot Cocoa Ingredients

6 cups milk
2 cups heavy cream
2 cups semi-sweet chocolate chips
1 tsp vanilla

Method

Combine ingredients in the crock pot and turn on high.  Stir occasionally until warm.  Reduce heat to low or warm depending on how hot you’d like it served.  If you like, you can whisk the mixture until it becomes frothy. This recipe makes about 8 cups.

For our party, we made 1.5 recipes to serve around 20 people. I made the extra ahead of time on the stove and added it to the crock pot later. During the party, I warmed it in the microwave to give it a head start.

Marshmallow Snowmen Ingredients

3 regular marshmallows per snowman
1 Hershey Kiss for each hat
2 pretzel sticks for arms
Food Writer marker for face and buttons
Optional fruit ring or fruit by the foot for a scarf
Royal Icing or melted almond bark

Bamboo skewers (We had to cut ours in half.)
Floral styrofoam block for display
Colored tissue paper to cover block
Variety of marshmallows to fill in around the block on the platter

Method

Thread 3 marshmallows on the end of a skewer.  Attach Hershey Kiss hat with icing or almond bark. Let set.  Use a food writer marker to draw on buttons and face.  Place skewer into a tissue paper wrapped floral styrofoam block for easy display. Arrange the block on a platter and sprinkle marshmallows around. These extra marshmallows can be easily grabbed by kids to put in their hot chocolate.

I have also sent these snowmen in school lunches.  Just place them in a baggie.

Tip: Food writer markers can be found near the icing and sugars in the grocery store.  However, I recommend buying them from Hobby Lobby or Michael’s because you can use a 40%-50% off coupon.

Hot Cocoa Buffet Items

  • crushed peppermints
  • mint chocolate chips
  • a variety of marshmallows
  • cinnamon
  • candy canes
  • Redi-Whip

For an adult party, you could also include:

  • peppermint schnapps to make a Peppermint Patty
  • ginger and orange liqueur to make a Candied Orange
  • Bourbon
  • brandy
  • Kahlua
  • unsweetened cocoa powder for dusting

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Filed under Candy, Drink, Entertaining, Holidays, Lunch Box

December 5, 2011 · 7:38 am

Orange Marmalade Truffles

It’s December and that means the month of orange!  We have beaucoup satsumas, Louisiana Sweets, kumquats and blood oranges making their way to us from Louisiana to Houston. I love this time of year when I make candied orange peels, orange pecans, marmalade, and of course orange chocolate truffles just in time for the holidays.

by Elizabeth Savoie Dronet

Ingredients

1 pound bittersweet chocolate, finely chopped. (I use Ghirardelli brand.)
1/2 cup heavy cream
1/4 cup orange marmalade
2 tablespoons orange liqueur, such as Cointreau or Grand Marnier
1 1/2 teaspoons orange zest, from 1 medium orange
1/4 cup unsweetened cocoa powder

Method

In a medium saucepan, heat cream just until small bubbles begin to form around the edge of the pan.  Remove from heat and add chocolate.  Give it a minute or so to melt, and then stir until smooth.

Add marmalade, liqueur, and zest, and stir until combined. Pour into an 8-by-8-inch dish. Refrigerate until firm, about 2 to 2 1/2 hours.

Once set, scoop the ganache into teaspoon-size balls. Roll between the palms of your hands to create smooth round truffles, place on a baking sheet, and repeat with remaining ganache.  *If the ganache is too hard to easily spoon, let it sit on the counter for a time to come to room temperature.

Place cocoa powder in a shallow dish and roll truffles in the powder to coat, shaking off excess. Reroll truffles in additional cocoa powder before serving, if necessary

Store in an airtight container.

Use a spoon to scoop ganache then roll it into balls in your hands.

Roll around in cocoa powder.

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November 21, 2011 · 1:01 pm

Dark Chocolate Pecan Toffee

During the holidays the Savoies love to sample their sweets. Mom likes to set out platters of cookies and candies that are both old faithfuls and new inventions. Here’s a candy that features our favorite nut, pecans. I think it will be a welcome addition to this year’s dessert buffet. 

by Elizabeth Savoie Dronet, inspired by Southern Living

Ingredients

1 cup chopped pecans – can use more if desired
1 cup sugar
1 cup butter
1/3 cup water
8 oz dark chocolate chips or candy bars broken into small pieces*

Method

  • Line a 15- x 10-inch jellyroll pan with heavy-duty aluminum foil; lightly grease foil. Sprinkle with 2/3 cup pecans to within 1 inch of edges.
  • Bring sugar, butter, and 1/3 cup water to a boil in a heavy saucepan over medium heat, stirring constantly. Cook over medium-high heat, stirring constantly, 12 minutes or until a candy thermometer registers 310° (hard crack stage). Pour over pecans; sprinkle with chocolate. Let stand 30 seconds then spread to cover.
  • Quickly sprinkle with remaining 1/3 cup pecans and press larger pieces in gently. Chill 30 minutes. Break up toffee using a mallet or rolling pin if needed. Store in an airtight container.

*You can also use semisweet chocolate chips or a combination of the two.

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October 12, 2011 · 6:43 pm

Candy Corn Butterfingers

The Savoie’s have always loved Halloween especially when we celebrate it with a spooky party.  When I was about 18 years old, Mom let my friends and I make a haunted forest in the side yard for my sisters and brother and their friends. She had Dave and I go to a favorite fishing spot, the Old Burnout Bridge, to collect trash bags full of Spanish moss.  We used one of the poles for rescuing people from drowning in our pool to grab the moss out of the trees. When we got home, we draped it over everything!  Some of that moss is still growing in her oak trees.  All of my friends had a fantastic time scaring the pants off of the younger ones.  We were lucky enough to borrow haunted house props and sets from Our Lady of LaSalette’s stash–the joys of living in a small town!  

These Candy Corn Butterfingers amazingly mimic real Butterfinger candy.  You can only buy candy corn during Halloween time, so go ahead and whip up some today.  You are sure to frighten your friends and family with your eerie talent to conjure Butterfingers from candy corn. 

by Elizabeth Savoie Dronet

Ingredients

16 oz candy corn
16 oz creamy peanut butter
16 oz chocolate bark (I like Kroger’s brand.)
1 tsp shortening if desired to make the chocolate smooth and shiny.

Method

Line an 8×8 dish with parchment or wax paper.

Melt candy corn in a glass bowl in the microwave.  Start with 1 minute and stir.  Return for 15 second intervals stirring each time until smooth.  Stirring this will prove to be good exercise! Do not attempt to touch the melted candy with your finger.  It is very hot! Take it from me!

When melted stir in peanut butter until well combined.  Spread mixture into the 8×8 lined dish.  Use a silicone spatula to press and smooth the candy into the square form. Let cool completely.  Using the parchment paper, lift the candy out of the dish and place paper and candy onto a cutting board.  With a sharp thin knife, cut the candy into small squares. Line a cookie sheet or two with wax paper for coated candy to dry.

In a glass bowl, melt chocolate and shortening in the microwave.  Start with 30 seconds and stir.  Return for 15 second intervals until chocolate is smooth and creamy.  Transfer to a smaller bowl if the depth of the chocolate is too shallow to cover the candy squares.

Using a fork, coat one candy square at time in the chocolate. Tap fork against the side of the bowl to remove excess chocolate from candy.  Gently place on parchment or wax paper lined sheet to dry.  Repeat until all candy has been coated.  Clean up the look of your candy by using a toothpick to draw lines around any candy where the chocolate has pooled on the paper.

Enjoy!

Here's our friend Stephan eating the insides of Resusci Anne during our Haunted Forest.

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October 3, 2011 · 5:18 pm

Funny Bones

Want to give your kids a few laughs at lunch?  Pack some funny bones!  They are also adorable for Halloween parties.  If you are lucky enough to have a few ghost and goblins who have invaded your kitchen, put them to work assembling and dipping these terrifying treats.

by Elizabeth Savoie Dronet

Ingredients

8 oz white meltable candy
36 pretzel sticks broken in a variety of lengths
about 1 cup miniature marshmallows

Method

Melt candy according to package instructions.  For each funny bone, press a marshmallow into then ends of each pretzel rod.  Press firmly as they may fall off during dipping.  With a fork, gently dip and cover each funny bone with the melted candy. Tap fork on the side of the bowl to remove excess candy.  Place on waxed paper or silicone mat to dry.

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Filed under Candy, Holidays, Lunch Box

February 17, 2011 · 8:16 am

Homemade Chocolate Covered Caramels

Dave and I enjoyed making these chocolate covered caramels for Valentine’s Day.  He made the caramel, and I dipped them in the chocolate. You know someone loves you when they spend time with you in the kitchen!  Because the recipe makes so much, I brought a few to the St. Anne’s February meeting.  Several people asked for the recipe.  Southern Living girls.  I couldn’t live without it OR my husband.

by Elizabeth Savoie Dronet from Southern Living, February 2011 issue.

Ingredients

  • 1  cup  sugar
  • 1  cup  dark corn syrup
  • 1  cup  butter
  • 1  (14-oz.) can sweetened condensed milk
  • 1  teaspoon  vanilla extract
  • 1  (12-oz.) package semisweet chocolate morsels
  • 2  tablespoons  shortening
  • wax or parchment paper
  • candy thermometer

Method

*Butter 8×8 dish before beginning so you can be quick with the pouring later.

1. Bring first 3 ingredients to a boil in a 3-qt. saucepan over medium heat; cook, without stirring, 7 minutes.

2. Stir in condensed milk, and bring to a boil over medium heat; cook, stirring constantly, until a candy thermometer registers 238° to 240° (soft ball stage), about 20 to 25 minutes. (We had to keep moving the thermometer, which attaches to the pot.  The mixture behind it was not getting stirred enough and was turing a darker color.)

3. Remove from heat, and stir in vanilla. Pour into a buttered 8-inch square pan. Let stand at room temperature 8 hours.

4. Invert caramel onto a cutting board.  I ran some hot water over the bottom of my pan because it was a cold day and the caramel wouldn’t come out.  I also started to release it on one side with the scraper.  Cut into 1-inch squares using a bench scraper or knife.  Measure and slightly mark your square 8 x 8 and then cut.  I choose to do 7 x 7 and the candy was a little too large for my liking.

5. Cook chocolate and shortening in a saucepan over medium heat 3 to 5 minutes until melted and smooth. Remove from heat. Toss caramels in chocolate mixture, in batches of three.  Use a spoon to cover each with chocolate.  Remove with a fork, tapping the side of the pot and scraping the extra chocolate off the bottom of the fork as you transfer the caramel to wax paper.  Gently transfer off the fork with a push from the spoon.

*Tip: Use a toothpick to separate extra chocolate on the wax paper from the candy to create a clean look.  See the recipe for Peanut Butter Chocolate Balls for an example of this method.

6. Chill 1 hour. Let stand at room temperature 30 to 45 minutes before serving. Store leftovers in refrigerator.

Ideas: Sprinkle with crystallized ginger or coarse sea salt before the chocolate hardens.  If you have any chocolate coating leftover, consider dipping a few marshmallows halfway in to coat.  It’s better than letting the chocolate go to waste!

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