Candy Pudding – a delicious recipe with white sugar, water, heavy cream, chocolate, candied cherries, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Bring sugar and water to a boil. Add cream slowly; keeping mixture boiling. Cook to a firm ball stage when dropped into cold water. Pour on marble slab and when cool work with heavy spoons or forks. Divide candy into three parts when creamed. Put melted chocolate in one part, cherries and a few drops of red food coloring in one and nuts in the third part. It is best to make chocolate part a little bigger than the other two since the added cherries and nuts increase the volume of the other two. Shape into three long rolls. Put the chocolate roll on the bottom, the cherry roll in the middle and the nut roll on top. Ice with melted, but not too hot semi-sweet chocolate. Use a pastry brush.
2495
kcal
Calories
102
g
Fat
402
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 C. white sugar, 2 C. water, 2 C. heavy cream, 2 squares dark chocolate, and more.
Yes, Candy Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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