Candied Lemon Peel

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Candied Lemon Peel
Candied lemon peel, or any citrus peel such as orange and grapefruit, makes a beautiful garnish for cakes and pies, or can be chopped and used for flavoring in fruitcakes, breads, and cookies. Candied peels can also be eaten and enjoyed plain, dipped in chocolate, served with beverages, or packaged for gift-giving.
Recipe type: Dessert | Candy | Citrus
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Equipment: Medium Saucepan Method: Stovetop Pan: One Large Baking Sheet Pan Prep: Parchment Lined Oven Temp: 200° Yield: 2 Cups Storage: Airtight Container, Cool Place
Ingredients
Candied Peel:
  • 4 large or 8 small fresh lemons
  • 3 cups granulated sugar, divided
  • 3 cups water plus water for first 3 boilings
Instructions
Candied Peel:
  1. Slice off the stem end of the fruit. Using a sharp kitchen knife, and without cutting into the fruit, score the peel into quarters. Pull the peel away with your fingers. Reserve the fruit for another use.
  2. Using a sharp knife, scrape off as much of the inner white pith from the peel as possible, since this part is bitter. Slice the peels into long, thin strips approximately ¼ inch thick.
  3. Place the peels in a medium saucepan and cover with cold water. Bring to a boil, and then drain off the water. Again cover the peels with cold water, bring to a boil, and drain. Repeat the process a third time, then remove the peels from the pan and set aside.
  4. Using the same saucepan, over medium heat, combine 2½ cups sugar and 3 cups water. Heat and stir until sugar is dissolved. Add peels to the sugar water and bring to a boil. Reduce heat to medium-low and simmer, uncovered, until the peels are tender and translucent, 20 to 30 minutes. Remove from heat, drain, and let peels cool.
  5. Preheat oven to 200 degrees F. Line a large baking sheet with parchment paper.
  6. Place ½ cup sugar in a small mixing bowl (use additional sugar if needed.) Dredge the peels in the sugar until coated, then place in a single layer on the baking sheet.
  7. Place the sugar-coated peels in the warm oven 1 hour to allow them to dry out. Check them every 20 minutes to ensure that they are not burning or cooking in any way. Turn oven off, leave in oven overnight to finish drying.
  8. Once peels are completely dry, scrape off any excess sugar clumps. Store in an airtight container.

Coconut Peanut Butter Eggs

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Coconut Peanut Butter Eggs
Delight your family and guests with these candy Easter eggs made with a coconut, peanut butter, and nut center. After the egg-shaped candies are dipped in chocolate, serve as is or decorate with Royal Icing.
Recipe type: Dessert | Candy | Coconut | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Double Boiler Method: Stovetop Pan: Two Large Baking Pans Pan Prep: Parchment Lined Yield: 2 Dozen Eggs Storage: Airtight Container, Cool Place or Refrigerate

Help: Chocolate Types, Melting Chocolate, Tempering Chocolate, Royal Icing

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Center:
  • 1 cup chunky or creamy peanut butter
  • ¼ cup unsalted butter, room temperature
  • 1 cup shredded or flaked sweetened coconut
  • 1 cup walnuts or pecans, finely chopped
  • 1½ cups confectioners (powdered) sugar
Coating:
  • 12 ounces semisweet chocolate or, milk chocolate
  • 1 tablespoon shortening (optional, not used if tempering chocolate)
  • Royal Icing decoration (optional)
Instructions
Center:
  1. In a large mixing bowl, combine peanut butter and butter, use an electric mixer or wooden spoon and beat together until well mixed. Add coconut, nuts, and powdered sugar; stir until well mixed.
  2. Shape dough into egg shapes, about 2” in diameter. Cover eggs and refrigerate until well chilled, 1 to 2 hours.
Coating:
Tip: It is always preferable to temper chocolate when the chocolate is used for dipping candies. In place of step 9 below, See Tempering Chocolate for information about how to temper the chocolate to be used for dipping these candies.

If you don’t want to go through the steps of tempering the chocolate, the following directions are for melting chocolate (not tempering.)
  1. Line 2 large baking sheet or jelly roll pan with parchment paper or wax paper.
  2. In top of a double boiler over hot water, melt chocolate. Stir in the shortening. Set aside to cool. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.
  3. Place the cooled bowl of chocolate over a pan of hot water to keep the chocolate a liquid consistency for dipping.
Dipping:
  1. Place one egg at a time in the chocolate, gently turn it over with a fork or candy dipping fork. Use the fork to lift the egg out of the chocolate and tap the fork on the rim of the bowl to allow excess chocolate to drip back into the pan, and then draw the underside of the fork over the rim of the pan to remove any drips of chocolate. Gently place the chocolate coated egg on the prepared baking pan, pushing the egg off the fork with another fork. Let egg sit until the chocolate is dry and firm. Tip: refrigerate chocolate coated balls about 30 minutes for the chocolate to become firm. However, if the chocolate has been tempered the balls do not need to be refrigerated as the chocolate should set quickly.
  2. When chocolate is firm, decorate as desired with Royal Icing (optional.)
  3. Store in an airtight container so they won’t dry out. Candies dipped with tempered chocolate can generally be stored in a cool place or at room temperature. Candies dipped with melted (untempered chocolate) should generally be stored in the refrigerator.

Vanilla Nut Easter Eggs

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Vanilla Nut Easter Eggs
Creamy milk chocolate covers these Easter eggs with a soft walnut nougat center. The nougat is a basic divinity recipe made extra rich with the addition of white chocolate. Use pastel tinted Royal Icing along with your imagination to turn these candy Easter eggs into treats your family will love.
Recipe type: Dessert | Candy | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Medium Heavy-Bottomed Pan, Candy Thermometer Method: Stovetop Pan: One Large Baking Pan Pan Prep: Parchment Lined Yield: 2 Dozen Pieces Storage: Airtight Container, Cool Place or Refrigerate

Help: Chocolate Types, Melting Chocolate, Tempering Chocolate, Royal Icing

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Center:
  • 2 large egg whites
  • 2½ cups granulated sugar
  • ½ cup light corn syrup
  • ½ cup water
  • ¼ teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 8 ounces white chocolate, chopped into small pieces
  • 1 cup walnuts or pecans, coarsely chopped
Coating:
  • 12 ounces milk chocolate or, semi-sweet chocolate
  • 1 tablespoon shortening (optional, not used if tempering chocolate)
  • Royal Icing decoration (optional)
Instructions
Line a large baking sheet or jelly roll pan with parchment paper, wax paper, or a non-stick baking mat. Set aside.
Tip: Before beginning to make the candy, have all ingredients, equipment, and tools prepared and ready to use.
Center:
  1. In a large bowl of an electric stand mixer fitted with the whisk attachment, beat egg whites on medium speed until soft peaks form. Set aside. Tip: Use a stand mixer; a hand mixer is not likely to have enough power for the heavy texture of the candy.
  2. In a medium-size heavy-bottomed pan, combine sugar, corn syrup, water, and salt. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals.
  3. Remove the lid and increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 260 degrees F, a hard ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup.
  4. Meanwhile, as the temperature of the syrup reaches about 240 degrees F, continue beating the egg whites on medium-high speed until stiff peaks form. Stop the mixer, remove the whisk attachment and attach the paddle.
  5. When the sugar mixture reaches 260 degrees F, Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 250 degrees to slow the cooking because at this point it will quickly reach 260 degrees. In addition, remove the pan from the heat just before the syrup reaches 260 degrees to prevent it from going over 260 degrees.
  6. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with the electric mixer at medium speed. This will cause the egg whites to double in volume. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
  7. Slowly add the vanilla. Increase the speed to high and continue beating at high speed until the candy changes from a smooth shiny texture to a rough dull texture. This can take anywhere from 10 to 20 minutes.
  8. As soon as the texture changes to the rough dull texture, slow the electric mixer to a medium speed and add the white chocolate pieces, stirring until chocolate is melted and mixed in. Add the nuts, and stir until mixed. Tip: the candy will be stiff and difficult to stir. If necessary, turn the mixture out onto a pastry board or marble board and knead with your hands to mix the nuts into the candy.
  9. Shape candy into egg shapes, about 2” in diameter. Place eggs on baking pan, cover and refrigerate until well chilled, 1 to 2 hours.
Coating:
Tip: It is always preferable to temper chocolate when the chocolate is used for dipping candies. In place of step 9 below, See Tempering Chocolate for information about how to temper the chocolate to be used for dipping these candies.

If you don’t want to go through the steps of tempering the chocolate, the following directions are for melting chocolate (not tempering.)
  1. Line a large baking sheet or jelly roll pan with parchment paper or wax paper.
  2. In top of a double boiler over hot water, melt chocolate and shortening; stir with a rubber spatula or wooden spoon to combine. Set aside to cool. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.
  3. Place the cooled bowl of chocolate over a pan of hot water to keep the chocolate a liquid consistency for dipping.
Dipping:
  1. Place one egg at a time in the chocolate, gently turn it over with a fork or candy dipping fork. Use the fork to lift the egg out of the chocolate and tap the fork on the rim of the bowl to allow excess chocolate to drip back into the pan, and then draw the underside of the fork over the rim of the pan to remove any drips of chocolate. Gently place the chocolate coated egg on the baking pan, pushing the egg off the fork with another fork. Let eggs sit until the chocolate is dry and firm. Tip: refrigerate chocolate coated eggs about 30 minutes for the chocolate to become firm. However, if the chocolate has been tempered the balls do not need to be refrigerated as the chocolate should set quickly.
  2. Decorate as desired with Royal Icing (optional.)
  3. Store in an airtight container so they won’t dry out. Candies dipped with tempered chocolate can generally be stored in a cool place or at room temperature. Candies dipped with melted (untempered chocolate) should generally be stored in the refrigerator.

Rocky Road Fudge

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Rocky Road Fudge
Rich, creamy fudge loaded with nuts and marshmallows to make a traditional Rocky Road. Use packaged marshmallows or try making your own homemade Marshmallows.
Recipe type: Dessert | Candy | Marshmallow | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Large Heavy-Bottomed Pan, Candy Thermometer Method: Stovetop Pan: One 8" Square Baking Pan Pan Prep: Buttered Yield: 64 Pieces Storage: Airtight Container, Cool Place or Refrigerate

Help: Chocolate Types, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Candy:
  • ⅓ cup unsalted butter
  • 1 cup evaporated milk
  • 1½ cups granulated sugar
  • ¼ teaspoon salt
  • 12 ounces semisweet chocolate, chopped into small pieces
  • ½ cup toasted walnuts, coarsely chopped
  • 1 cup mini marshmallows
Instructions
Butter an 8 inch square baking pan.
Candy:
  1. In a large-size heavy-bottomed pan over medium heat, combine butter, evaporated milk, sugar, and salt; heat and stir with a rubber spatula or wooden spoon until the sugar dissolves and the mixture starts to boil.
  2. Raise the heat to medium-high, and continue to boil, without stirring, until the sugar mixture reaches a temperature of 240 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Remove pan from heat. Tip: Lower the heat when the temperature reaches 235 degrees to slow the cooking because at this point it will quickly reach 240 degrees. In addition, remove the pan from the heat just before the syrup reaches 240 degrees to prevent it from going over 240 degrees. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
  3. Add the chocolate to the hot mixture and stir until the chocolate is melted and the mixture is well blended. Add walnuts and marshmallows, stir to mix.
  4. Pour candy into the prepared baking pan. Let sit until cooled and candy is firm. Cut into squares.
Tip: My favorite tool to cut fudge is a dough scraper; simply push the dough scraper straight down into the candy for straight cuts. Or use a pizza cutter or small kitchen knife to cut the candy into squares.