Fannie Mae Candies Store Recipes

FANNIE MAY'S MILK CHOCOLATE CREAM CANDIES (COPYCAT) RECIPE

Steps:

• Mix all ingredients except for chocolate chips together with an electric mixer until creamy.
• Refrigerate for at least an hour.
• Place spoonfuls of the candy mixture on a baking sheet with wax paper.
• Refrigerate until ready to dip in chocolate.
• Heat your chocolate chips in a double boiler. Dip candy in chocolates and return to the sheet.
• Refrigerate until chocolate is set and ready to enjoy!

AMAZING FANNIE MAY VANILLA BUTTERCREAM RECIPE

Steps:

• In a large bowl, using an electric; mixer, mix together the butter and cream cheese on medium speed.
• Add the vanilla and mix until the ingredients are fully combined.
• Gradually at the powdered sugar at low speed until the ingredients are fully mixed.
• Shape the buttercream into rounded balls, one inch in size. Place the balls onto the wax paper, loosely cover and refrigerate for two hours or overnight.
• In a saucepan, melt the chocolate and shortening over low heat. Stir constantly and heat for three to four minutes, or until fully melted. You may also microwave the chocolate and shortening on 30-second intervals, stirring each time, until fully melted.
• Take the buttercream balls and carefully dip them into the chocolate using a fork. Turn the buttercream balls over in the chocolate to fully coat, let the remaining chocolate drip off. Place them onto a waxed paper-lined baking sheet to let them set. Refrigerate buttercreams for at least half an hour before serving.

FANNIE MAY CANDIES

Steps:

• Mix sugar, butter and canned milk.
• Divide into 3 balls in 3 different bowls.
• Add 1 item to each ball such as peanut butter, chopped walnuts, chopped candy cane, rice krispies, etc
• Roll into little balls and refrigerate until firm.
• Melt half a pkg of chocolate and dip the balls.
• Melt more chocolate as needed
• Set up on waxed paper and refrigerate when done.

COPYCAT FANNIE MAY TRINIDADS

Steps:

• Toast coconut in small skillet over medium low heat, stirring frequently, until fragrant and golden-brown, 3-5 minutes. Set aside.
• In a medium saucepan, bring cream just to a boil. Remove from heat and add chopped dark chocolate. Let sit until chocolate melts, about 5 minutes. Using a wire whisk, stir cream and chocolate mixture until it is smooth. Place in fridge until completely cool -- at least 2 hours or overnight.
• Once chocolate is cool, drop by teaspoonfuls onto wax paper-lined baking sheet. Freeze for 15 minutes. Roll teaspoonfuls into balls between your hands. Return balls to freezer.
• Meanwhile, melt white chocolate in a bowl placed on top of a pan of boiling water. Once white chocolate is melted, remove bowl from pan. Stir toasted coconut and oil into white chocolate. Allow to cool about 10 minutes.
• Remove chocolate balls from freezer. Dip balls into white chocolate, and set back on wax paper. (this part can be a bit awkward -- I used 2 forks, if anyone else has a better method, please share!) Return to freezer until hardened. Serve at room temperature.