Candy Tips

Candy...

Utilizing candy products in recipes often cuts down preparation time because the desserts' major ingredient is already prepared.
Candy products are familiar ingredients that tempt everyone to take a taste.
Candy products are easy to find and reasonably priced.

Start with a favorite candy product.
What form comes to mind... a crunchy topping? A gooey filling? Should it stay in pieces or be melted to liquid form?
How can it serve as a complimentary ingredient to classic or basic-category dessert?
- Cheesecakes work well with peanut butter cups, semisweet chips or various chunked candy bars
- Brownies are good with crunchy toffee topping or chunked candy bars
- For sauces, think of cocoa powder or melted down candy bars
- Fruit jelly candies are a good addition to traditional fruit cake
- For frozen desserts like ice cream pies, use candy that doesn't freeze too hard
- Top cakes with unbaked candy products for a delicious garnish

Be careful about adding too much sugar to the batter. Candy is sweet and can replace some of the sugar that might normally serve as an ingredient.
Generally, desserts with candy as an ingredient will require a lower baking temperature and a shorter time in the oven.
Chocolate candy should be mixed thoroughly into the butter or dough to protect it from direct heat from baking.
Add other ingredients to the desserts like peanuts to enhance the flavor of the candy.