Homemade candy made easy!
4 cups powdered sugar, plus more for dusting/shaping candies
1 cup sweetened shredded coconut
60 whole almonds
23 ounces milk chocolate chips, divided in half if you are working slowly
2 tablespoons shortening, divided in half if you are working slowly (I used Crisco)
4. Salted Peanut Caramel Clusters
11 ounces Kraft individually wrapped caramels, unwrapped (There were 40 caramels in the package we used) (311g)
¼ cup heavy cream
1 tablespoon heavy cream
3 tablespoons salted butter, sliced into pats
½ teaspoon pure vanilla extract
2 ½ cups salted dry roasted peanuts
3 cups milk chocolate candy wafer melts
1 to 2 teaspoons flaky sea salt, we used Maldon sea salt for optional garnish
5. Turtle Chocolates
3 cups pecans halves
11 ounces caramels, 38 individually wrapped
2 tablespoons heavy cream
12 ounces milk chocolate chips (you could also use 12-ounce bag of dark chocolate chips)
1 to 2 tablespoons sea salt, optional sprinkles
6. Peanut Butter Marshmallow Cups
1¾ cups semi-sweet chocolate chips, divided into ¾ cup and 1 cup (Ghirardelli brand 12-ounce bag)
½ cup creamy peanut butter, Reese’s brand
6 tablespoons powdered sugar
1½ tablespoons unsalted butter, room temperature
4 tablespoons marshmallow creme, Jet-Puffed brand
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