Riesen Candy Recipes

PUMPKIN COOKIES STUFFED WITH CHOCOLATE CARAMELS (FILLED WITH RIESEN CANDY)

Steps:

• 1. Combine butter, pumpkin, granulated sugar, and brown sugar in a large bowl and mix on low. Add in egg, vanilla, cinnamon, nutmeg, baking soda, ginger, and allspice and mix again. Slowly add in flour and stir by hand (to avoid too much gluten formation).
• 2. Cover the bowl and refrigerate for 30 minutes.
• 3. Cut the Riesen caramels in half. Then take about 1 large tablespoon of dough, put the candy on top of it, and form the dough into a ball around the candy.
• 4. Put the dough/candy balls back in the refrigerator for another 30-60 minutes.
• 5. Preheat the oven to 350 F. Place balls on a parchment-covered baking sheet at least two inches part as they will flatten as they cook. Bake for 15 minutes.

GOURMET CHOCOLATE CARAMEL PRETZEL COOKIES

Steps:

• Heat a toaster oven to 250 degrees. Place pretzel thins with the flat side down on a nonstick baking pan. On each pretzel thin, place a Riesen. Bake in toaster oven for about 3 or 4 minutes, until the chocolate candy is very soft but not melted. Remove from toaster oven and let cool for 1 minute. Press 1 pecan half on top of each Riesen chew and push it down into the chew to smush the chew into the pretzel. Be careful not to break the pretzels - they are delicate.
• Let cool for another minute or two, then remove from the pan and place on a wire cooling rack to let the chocolate harden.
• Makes 2 pretzel cookies.

CHOCOLATE COBBLER

Steps:

• Adjust rack to center position of oven and preheat to 350°F. In a small pot set over medium-low heat, combine cocoa, sugar, brown sugar, and coffee. Cook, stirring occasionally, until sugars are dissolved and mixture is hot. Keep warm.
• Unwrap Riesen candies and evenly space on the bottom of an 8- by 8-inch square glass baking dish.
• Prepare cake batter by whisking together sugar, flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Blend in eggs, milk, oil, and vanilla. Beat at medium speed for 2 minutes.
• Slowly pour cake batter over candies. Carefully and evenly pour warm coffee mixture over cake batter. DO NOT STIR! Bake for 45 minutes or until the cake layer is firm (the cake will float to the top of the sauce while baking). Cool for 15 minutes before serving warm topped with vanilla ice cream, if desired.

CHOCOLATY CARAMEL APPLES

Steps:

• Wash and dry apples; remove stems. Insert Popsicle sticks into apples. Place on a buttered baking sheet; set aside., In a small saucepan, melt caramels and cream over low heat until smooth, stirring occasionally. Place peanuts in shallow dish; set aside., Working quickly, dip each apple into hot caramel mixture to completely coat, then dip the bottom and sides into peanuts. Place on prepared pan; let stand until set.

CHOCOLATE COVERED CARAMELS

Steps:

• Over medium heat, bring first 3 ingredients to a boil in a saucepan; cook for 7 minutes, without stirring.
• Stir in condensed milk, and bring back to boil. Cook, stirring constantly until a candy thermometer reaches 245.
• Remove from heat, and stir in vanilla.
• Pour into lightly greased 8x8 greased baking dish.
• Let stand 8 hours at room temperature.
• Cut caramel into 1/2 inch squares. If you like, you can shape into balls. (I skipped the shaping).
• Melt chocolate and shortening or paraffin in saucepan over medium heat. (I melted mine in the microwave for about 1-1/2 to 2 minutes, stirring every 30 seconds). Remove from heat.
• Dip balls into melted chocolate mixture; place on greased sheet. Chill 8 hours.

NUTTY CARAMELS

Steps:

• Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine sugar, corn syrup, milk and remaining butter. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage)., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 248° (firm-ball stage)., Remove from heat; stir in nuts and vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. If desired, drizzle with chocolate. Let stand until set.