Party Time Chocolate & Candy Recipes

Looking for your next favorite candy recipe? Party Time has years of experience perfecting our treasured treats and we would love for you to try them out!

2 ½ cups dry fondant *
3 tbsp. water
¼ tsp invertase*
Combine above ingredients and mix well with spoon or spatula. Let set for 10 minutes. Roll into ball centers for hand dipping. Fondant can be flavored and colored while mixing. Yields approximately one pound. If Fondant is to be melted for party mints or chocolate covered cherries, make softer by using 4 tbsp. of water, instead of 3.

1/3 cup margarine (5 ½ tbs.)
1 tbs. invert sugar*
1 lb. confectioner’s sugar
1/3 cup light Karo
1 tsp vanilla*
½ tsp salt
½ tsp invertase*
Combine all ingredients except sugar. 
Add half of sugar and mix. Put other half of sugar on table and knead mixture into sugar until you have a stiff enough center to roll into balls. Divide into 3 or 4 parts and make flavors. 

Peppermint flavoring*
May be tinted pastel green with food coloring.
Instant dry coffee mixed with a few drops of warm water.
Frozen concentrated orange juice, OR a finely grated orange rind, OR orange flavoring*. 
Add Orange color* if desired.

Powdered sugar can be added to any of the Fondant Centers if it becomes too sticky to work with.

7 oz. jar of marshmallow cream
1 cup melted milk chocolate* (Milky Way)
1 cup melted white chocolate* (Snickers)
Mix together, let stand 15 minutes, mold or roll into bon bons. Add peanuts and caramel to make Snickers candy.

½ cup light corn syrup (Karo)
2 ½ cups desiccated coconut (dry)*
¼ tsp invertase*
1 or 2 drops of coconut oil flavoring*
In a small pan, heat the corn syrup to a simmer but do not boil. In a separate bowl, pour heated corn syrup and add dry coconut. Cover with a damp cloth and set aside for one hour so that the coconut will be saturated with the corn syrup. Wet hands and roll into balls. NOTE: finely chopped nuts and/or almonds or cherries may be added to this mixture for variety. Prepared coconut dough* is available.

1 cup crisp rice*1 lb. melted milk chocolate*
Mix together and spoon into molds, or spread onto wax paper, cool and break into pieces.

1 stick margarine (room temperature)
½ tbsp. vanilla* 
1 tbsp. invert sugar*
1 tsp invertase*
1 can of condensed milk
7 oz. desiccated coconut*
2 lbs. powdered sugar
Combine all ingredients except sugar. When well mixed add half of sugar. Put rest of sugar on the table and knead coconut mix into it. Roll into balls. 

1 cup melted milk chocolate*
1 cup melted white chocolate*
½ cup smooth peanut butter
Mix melted white chocolate and peanut butter thoroughly in a small bowl. Add melted milk chocolate to that mixture and stir lightly, but do not over mix. Pour into a silicone or wax paper lined pan (approximately 10” square) and use a table knife to stir swirls of the light and dark mixture to create a marbleized effect. Leave at room temperature until set. Cut into squares and serve as fudge or roll into balls and use as centers in a bon bon mold.

½ cup dry fondant*
1 jar maraschino cherries, drained & dry
1 lb. choice chocolate
3 tbsp. maraschino cherry juice
¼ tbsp. invertase
2 drops cherry oil
Mix together dry fondant, Maraschino cherry juice, invertase, and cherry oil and set aside. Make a chocolate shell in each cavity of the bon mold by spooning in about 2/3 tsp of melted chocolate and stroke upward with your brush until each bon bon opening is completely coated with chocolate and chill. Spoon ½ tsp of juice mixture into each bon bon cavity. Place a Maraschino Cherry into each cavity. Spoon melted chocolate on top and spread around with brush, being sure that all edges are sealed, so the finished candy does not leak. Do not tap this mold. Place in the freezer for 4 -5 minutes to chill then release from mold. 
NOTE: Chocolate covered cherries may be eaten as soon as they return to room temperature but they are definitely more “liquid” inside when they are at 2 -3 days old. 

Drop the pretzel into melted chocolate and use dipping fork to pick up the pretzel, tapping on side of pan to let excess chocolate fall back into pan. Place on wax paper and let set. Sprinkles can be added before chocolate sets up.

Melt 1 lb. chocolate* and 1 tbsp. paramount crystals* Dip any desired fruit (pineapples, dates, apples, bananas, strawberries, etc.) Cool on wax paper. Fresh fruit candy can be eaten immediately or refrigerated. 



3lbs. white chocolate*
1 bag of red & green peppermint crunch*
Melt chocolate until smooth and stir in crunch. Spread thinly on wax paper. Let cool and break into pieces.

Combine melted white, semi-sweet or milk chocolate and whole almonds and 3 – 5 drops almond oil*. Pour on wax paper, allow to partially set and score with a fork. When set cut or break into pieces.

1 jar, 18 oz. peanut butter (crunchy or smooth)
1 stick melted butter (or margarine)
1 lb. powdered sugar
¼ teaspoon invertase*
Mix peanut butter and melted butter together with spoon. Add powdered sugar and knead with hands until smooth. Peanut butter mixture can be rolled into a ball and be dipped in chocolate or used for centers in the bon bon mold. To make peanut butter cups, put a small amount of melted milk chocolate into the bottom of the peanut butter cup mold and chill. Add a patty of the peanut butter mixture then cover with more melted chocolate. Put in freezer for about four minutes then turn mold over and tap finished candy onto table.

Make a chocolate shell in each cavity of the peanut butter cup mold by spooning in about 2/3 tsp of melted chocolate and stroke upward with your brush until each opening is completely coated with chocolate then chill. Fill with marshmallow cream and cover with more chocolate. Chill until firm and release from mold.

1 lb. melted milk chocolate*
1 ½ cups miniature marshmallows
¼ cups chopped roasted almond or pecans
Add ingredients together and stir. Drop by the spoon on to wax paper or candy cups and let set.

1 lb. melted chocolate*
12-13 oz. Spanish salted peanuts 
Add the peanuts to the melted chocolate and stir. Spoon out by the teaspoonful onto wax paper, or into candy cups. Let stand at room temperature until set.

Chocolate and peanuts; plain coconut; toasted coconut; rice crispies; crushed peppermint; pecans or soft caramel. Mix and spoon into paper cups or spread onto wax paper.

1 lb. caramel*
2 cups toasted pecans
1 lb. melted chocolate*
Place caramel in a dish sprayed with Pam.
Microwave for 10 seconds to soften; do not melt. Work pecans into softened caramel and then form into a roll. Cut into wafer cookie sized pieces. Dip into melted chocolate. Makes about 30 turtles. 

To roast pecans or almonds spread out on a cookie sheet, put in a 350 degree oven for 10 – 12 minutes until lightly brown, or microwave on high 30 seconds, stir. Repeat until nuts are hot to touch.

1lb melted semi-sweet chocolate*
5-6 drops peppermint oil*
Melt chocolate until smooth and add peppermint oil. Dip Oreo cookie in the chocolate and lay them on wax paper until set.

Spread marshmallow cream or peanut butter between two Graham or Ritz Crackers and dip in chocolate. Put on wax paper to cool.

Spread peanut butter between two saltine crackers and dip in melted chocolate. Put on wax paper to cool.

1 lb. melted white chocolate*
2 cups rice crispies*
1 cup peanut butter
1 cup powdered sugar
1 tsp vanilla*
½ tsp salt
Mix all items except chocolate and roll into balls. Dip balled mixture in chocolate and set aside to dry. One batch yields about 50 candies.

½ cup butter, softened
3 tbsp. sweetened condensed milk
1/3 cup plus 2 tsp bourbon
1 ½ cups dry fondant*
1 lb. melted semi-sweet chocolate*
½ cup finely chopped pecans 
20 pecan halves
Combine butter, condensed milk, and bourbon in a large mixing bowl; add fondant and knead until mixture is well blended and does not stick to hands. Knead in chopped pecans, Shape into 1 in. balls. Dip each ball of candy in semi-sweet chocolate. Place on wax paper and gently press a pecan half on each.



Instructions on Melting

Microwave Method: In microwave-safe container, microwave up to 1 lb chocolate* at half (50%) power or defrost setting for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals until smooth and completely melted. Or, use a disposable decorating bag. Melt as described above, kneading bag between heating intervals. When completed melted, snip off end of the bag to fill molds*.

Double Boiler Method: Fill lower pan with water to below level of top pan. Bring water to simmer, then remove from heat. Put Chocolate in top pan and stir constantly, until smooth.

Note: Confectionery coating will lose its consistency if overheated, or if liquid is added. To adjust, add 3 tsp of vegetable shorting or a pinch of paramount crystals per 12oz chocolate. Never add water, milk, or other liquid to thin chocolate. 

To Flavor: Add oil-based Wilton Candy Flavoring* or Concentrated Oil Flavors*.

To Color: White chocolate can be colored by adding Wilton Candy Colors. For non-oil based or water-based gel colors, mix with Flo-Coat at a 5 to 1 ratio. 5 drops Flo-Coat; 1 drop color.

 To Mold: Pour melted chocolate into mold; tap gently to remove air bubbles. Chill in freezer for 5 – 10 minutes. Remove candy by inverting mold and twisting gently.

 To make chocolate candy in a mold with two separate colors, use a small brush to paint colored chocolate in desired areas. Fill the remaining portion with separate colored chocolate. Chill in freezer for 5 – 10 minutes.
Candy such as peanut clusters that are not made in a mold do not need to be placed in the refrigerator or freezer to harden. Chocolate will set up at room temperature and will be ready to serve.
Once candy has been taken out of the mold, it does not have to be stored in the refrigerator. 
Store unused chocolate in cool, dry place. Do not refrigerate or freeze. Unused melted chocolate can be stored by pouring onto wax paper, set up, and then broken into pieces. Store in a plastic bag for later use.           

Tempering in a Microwave
Place the chocolate in a microwave-safe container. Microwave on high for 30 seconds, and then stir with a clean spatula. Repeat 2 more times. Microwave on high for 15 seconds, and then stir until smooth.

Tempering in a Double Boiler
Melt chocolate in top pan of double boiler over water that is about 130°F. Use a rubber spatula in a gentle sweeping motion to stir the chocolate continually until about 2/3 of the chunks become liquid and about 1/3 are in soft lumps. The temperature of the liquid chocolate at this point will be about 95°F. Take the top pan off the bottom of the double boiler and continue stirring to cool the chocolate until the soft lumps disappear and the temperature lowers to 89°F (87°F for milk chocolate). At this point the chocolate should be in temper and ready to use.Tips: The water in the bottom of the double boiler should touch the bottom of the top pan when it is inserted. Use hottest tap water of between 120-130°F, or heat water on stovetop to 120-130°F.
Place the top pan over the water and fill with the chunks. Begin stirring in a gentle, sweeping motion that lifts the chocolate off the bottom and sides and lets it get the greatest exposure to the warm surface of the pan.In about 5 minutes or less the chocolate will be partially liquid (about 2/3) and partially chunks (about 1/3). When the chocolate temperature is about 95°F take the top pan off the bottom pan and wipe it dry. Place it on the counter top and continue stirring and cooling the chocolate until it reaches 89°F.
Check to see if the chocolate is ready and in good temper by placing a teaspoon of liquid chocolate on a scrap of parchment or waxed paper and place it in the cooling area to set. It should begin to look dry on the surface in about 3 minutes. If this is so, begin with the dipping or molding. If not, continue stirring for another 3 minutes.      


For prices, additional information, or questions about our extensive baking and candy sections, call (225) 927-3270 ext 119.

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