You don’t need to run out to the nearest grocery store or convenience store to pick up some candy to celebrate Candy Month this June. Why not do it yourself and wow everyone with your great candy making skills. Homemade always tastes better and you can be proud of your candy making accomplishments!
Candy lovers and chocolate lovers alike will all be able to find something scrumptious to nibble on in our June is Candy Month inspired candy recipe list. With so many different types of candies and candy flavors on the market we’ve made it nice and easy for you. Just choose from one of our hand-picked candy recipes, then enjoy. From lollipops to peanut butter and jelly fudge, you won't be disappointed.
Don’t forget to share!
A classic 1970s pop culture favorite, this fizz in your mouth candy makes a sweet homemade treat.
- 2 cups sugar
- 1 teaspoon baking soda
- 1/4 cup citric acid plus 1 teaspoon extra
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 teaspoon flavoring extract – whatever flavor your prefer
- 1-2 drops food coloring – color also of your choice
- 1 teaspoon of cornstarch, for dusting purposes
First off, dust the back side of a baking sheet with the teaspoon of cornstarch. Use a medium size saucepan to combine the sugar, corn syrup, and water. Heat the concoction until it reaches 300 degrees – measure the temperature with a candy thermometer. Once the mixture reaches 300 degrees remove it from the heat and add in the baking soda, the quarter cup of citric acid, flavoring extract, and food coloring of your choice. Stir well.
Carefully spread out the mixture onto the baking sheet. Then sprinkle that with the extra teaspoon of citric acid. Allow this to cool completely; it should take at least a half hour to cool. Break the candy into pieces then put them into a Ziploc bag. Use a rolling pin to crush the candy even more. This will help it to resemble the look and size of original Pop Rocks.
Peanut Butter and Jelly Fudge
Make fun summer shapes out of these yummy peanut butter and jelly fudge pieces. You can keep the fudge in an airtight container for up to one week.
- 2 tablespoons unsalted butter, chilled, and extra for pan
- 3 tablespoons light corn syrup
- 1 cup granulated sugar
- 3/4 cup packed light brown sugar
- 3/4 cup milk
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons peanut butter, creamy
- 1 teaspoon pure vanilla extract
- 2 tablespoons jelly, Concord grape or red-currant
Lightly butter an 8-in. square baking pan then set it to the side. Mix the corn syrup, granulated and light brown sugars, milk, baking soda, and salt in a medium, deep saucepan. Bring it to a boil over medium-high heat, stirring occasionally. Insert a candy thermometer in your mixture. Cook it at a medium-high heat and stir frequently until the temperature reaches 236 degrees. It is imperative that you do not overcook these. Right away remove the saucepan from the heat, and add the chilled butter, then peanut butter and vanilla, stirring until it comes out smooth. Pour this mixture into the pan you prepared earlier. Set it aside to let the fudge set, preferably in a dry, cool location.
Using a small cookie cutter in the shape you’d like, and before the fudge cools completely, cut the fudge. Next scoop out a small hole in the middle of each fudge shape. Now let the fudge cool completely. Grab an icing decorating bag, if you have one, or simply use a Zip-loc bag and cut off the tip of a corner, fill the bag with jelly. Squeeze the jelly into the holes you scooped out.
Jelly Bean Bark
Easter isn’t the only time for jelly beans. You can have jelly beans anytime you please and mix it with a nice white candy coating, delicious.
- 1 tablespoon butter
- 1 ¼ pounds white candy coating, chopped coarsely
- 2 cups of small jelly beans
Line a 15x10x1-inch pan lined with aluminum foil greased with butter. In the microwave, melt the white candy coating and stir it until smooth. Pour the candy coating into the pan with the foil. Top it with the small jelly beans and press on them to assure they stick. Let this sit to the side until the concoction sets.
Any Flavor Lollipops
These are called any flavor lollipops because you have control over the flavors. No more going through the lollipop bag and taking out all the ones you dislike. This time it will be all the flavors you like, and none that you don’t!
- 1 cup sugar
- ½ cup light corn syrup
- ¼ cup water
- 1-1/2 tsp extract flavor of your choice
- Food coloring, optional but much more festive and true to the lollipop look with color
- Lollipop molds
- Lollipop sticks
Start off by spraying the lollipop molds with non-stick cooking spray and rest the lollipop sticks in the mold. Combine the sugar, water, and corn syrup into a medium size saucepan on medium-high heat. Keep stirring until all of the sugar is dissolved. Insert a candy thermometer once the mixture is boiling. Let it boil but do not stir. Once the candy reaches 295 degrees Fahrenheit remove it from the heat. Add the extract and food coloring but only once it has stopped bubbling. Stir well.
Use a spoon to transfer the candy to the molds. Make sure both sides of the stick are covered with candy! Once the lollipops are cool and hard you may remove them and individually wrap them. At room temperature, individually wrapped, they will stay for up to a month.
Chocolate lovers this is the recipe for you! A sweet chocolate treat, that comes with a cherry surprise in the middle.
- 60 maraschino cherries with stems
- 3 tablespoons softened butter
- 3 tablespoons corn syrup
- 2 cups sifted confectioners' sugar
- 1 pound chocolate confectioners' coating
Drain the maraschino cherries and set them to the side to dry on a paper towel. Next combine the butter and corn syrup in a medium size bowl until smooth. Stir in the confectioners' sugar and knead it with your hands to create a dough. Stick it in the fridge to chill if it feels like it needs to be stiffened.
Cover each cherry with approximately 1 teaspoon of dough and chill them until firm. Now melt the confectioners' coating in a deep saucepan over low heat. Holding the cherries by their stems, dip them into the heated coating and then place on wax paper. Chill them until they are set and then store in a cool place. Also keep them in an airtight container. They are best eaten within 1-2 weeks.
Give the recipes a try and let us know what you think!