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Candy making with kids!

Helping in the kitchen is a fun way to spend time with your kids. Why not make it extra sweet by making candy? The latest book from blogger Courtney Whitmore is all about making candy with your little ones! From traditional favorites such as toffee and fudge to whimsical creations such as candy caterpillars and candy play-dough, kids of all ages will absolutely love these delicious and cute treats. Perfect for children’s parties, holiday parties, packaging up for friends, or simply enjoying at home, making candy with kids is sure to become a favorite family activity.

In Candy Making For Kids, there are tips and tricks for all sorts of treats. A favorite of the author is candy toffee which is perfect for kids of all ages. Set out a variety of toppings like mini M&Ms, sprinkles, mini marshmallows, and more. Let the kids choose their own toppings to create their very own chocolate toffee. Package it up as favors for a birthday party or enjoy on a rainy day. Spend time with your kids this summer and do it with this sweet book, Candy Making For Kids!

Peanut Butter Bites (Makes 48 bites)

  • 1 ⁄ 2 cup butter, melted
  • 1 1 ⁄4 cup peanut butter
  • 1 (16-ounce) box powdered sugar
  • 1 ⁄ 2 teaspoon vanilla extract
  • 1 ⁄ 2 teaspoon salt
  • Coatings: mini chocolate chips, toffee pieces, sprinkles, etc.

Cream butter and peanut butter with electric mixer until well blended. Add powdered sugar, 1 cup at a time, mixing well between each addition. Add vanilla extract and salt and mix well. Roll dough into 1-inch balls and then roll in a variety of fun candies such as mini semi-sweet chocolate chips, toffee pieces, sprinkles, etc. Store bites in airtight container in refrigerator.

Kids’ Toffee (Makes 65–70 pieces)

  • 28–29 squares honey graham crackers
  • 1 cup light brown sugar
  • 1 cup (2 sticks) butter
  • 1 (12-ounce) package semi-sweet chocolate chips
  • 1 cup regular (or mini) M&M’s

Preheat oven to 350 degrees F. Line a jelly roll pan with aluminum foil and spray with non-stick cooking spray. Spread honey graham crackers until pan is full to all sides. Combine brown sugar and butter in saucepan over medium-high heat. Bring to a rolling boil and remove from heat. Pour over layer of graham crackers and spread until evenly coated. Bake for 10 minutes. Remove and pour package of chocolate chips over whole pan. As chocolate melts, use back of spoon to spread chocolate to all sides. Sprinkle with M&M’s. Allow toffee to cool for 1 to 2 hours or until firm. Break into bite-size pieces.

Rainbow Sprinkle Fudge (Makes 45–50 fudge squares)

  • 4 ounces cream cheese, room temperature
  • 3 cups powdered sugar
  • 1 ⁄4 teaspoon salt
  • 1 (11-ounce) package white chocolate chips
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 3 ⁄4 cup rainbow sprinkles

Beat cream cheese until smooth and fluffy. Gradually add powdered sugar and salt. Melt white chocolate in microwavable bowl in 30-second intervals until smooth. Pour into cream cheese mixture and stir until blended. Stir in extracts. Pour in 1 ⁄ 2 cup rainbow sprinkles—do not over-stir or sprinkles will become melted and muddy the color of fudge. Pour fudge mixture into 9 x 9-inch pan lined with waxpaper. Sprinkle remaining 1 ⁄4 cup rainbow sprinkles over top of poured fudge. Refrigerate until chilled and then cut into squares.