How to Make Candy Kisses

How to make candy kisses? What are candy kisses? To younger people, this is probably a very simple question. For most candy kisses only can be the delicate milk chocolate tidbits produced by the Hershey Company. Although Hershey’s chocolate kisses were introduced to our markets in 1907, I never sampled them until many years later.

How to Make Candy KissesHow to Make Candy Kisses

Long before I heard of Hershey’s Candy Kisses, as a child I was humming and singing along with the song “Candy Kisses”. The song was composed by George Morgan in the late 1940’s. Because of my older siblings this song was often playing on our radio. Evidently, this song was a result from the composer’s girlfriend breaking up with him. She must have been “sweet” due to the lyric “Candy kisses wrapped in paper means more to me----“. 


As I was learning how to make candy kisses, I found that originally these chocolate candies were originally all wrapped by hand. It wasn’t until 1921 that a machine was created to wrap the candies.  I have often asked from where the name came. Could it be the shape of your lips when giving a kiss? Or blowing a kiss? I found that the Hershey Company came up with “kisses” because of the sound and motion which was made by the machine making them. 


I wanted to learn how to make candy kisses, but what determines a “candy kiss? Melting chocolate and dropping it to harden is not really candy making. I began looking through all my candy recipes for ones titled “kisses”. The only commonality is that they are all small pieces. They are in different shapes and different flavors. Below are some of my favorites.

MINT JULEP KISSES

Learn how to make candy kisses in the oven. I consider this a candy because it has no flour. You might think of it as a cookie.

  • 2 Egg whites 
  • ¾ cup sugar
  • ½ Teaspoon peppermint extract
  • 2 Drops green food coloring
  • 6 Ounces mini chocolate chips

Preheat oven to 325F degrees.

Beat egg whites until stiff gradually adding the sugar.

Add peppermint and food coloring; by hand stir in chocolate chips.

Drop by small spoonfuls on baking sheet.

Place in preheated oven and IMMEDIATELY turn off heat.

Leave in oven over night; DO NOT OPEN OVEN DOOR.

Store in tin box.

EASY CRISPY FUDGE KISSES

Crispy Fudge KissesCrispy Fudge Kisses

Learn how to make candy kisses with crispy corn flakes.

  • ½ Pound semi sweet chocolate
  • ½ Teaspoon vanilla
  • ½ Cup chopped pecans
  • 2 Cups corn flakes

Melt the chocolate over hot water in top of double boiler.

Add the vanilla, chopped pecans and corn flakes.

Toss together until flakes and nuts are well coated.

Drop by teaspoon on waxed paper; set in refrigerator to crisp.

Dropped by Teaspoon on Waxed PaperDropped by Teaspoon on Waxed Paper

HOW TO MAKE CANDY KISSES MINT FLAVORED

Learn how to make candy kisses flavored with peppermint.

  • 1 Pound fine granulated sugar (Divided)
  • 6 Tablespoons PLUS 3 teaspoons cold water
  • 6 Drops peppermint oil
  • ½ Teaspoon cream of tartar (Slightly more)

Remove 3 teaspoons of the sugar from the 1 pound and place in small bowl.

Add 3 teaspoons of cold water, cream of tartar and mint to the bowl.

Stir well to blend mixture; set aside.

Combine larger portion of the sugar with 6 tablespoons cold water in heavy saucepan.

Over low heat bring mixture to a boil stirring until sugar dissolves.

Boil for 3 minutes; add mixture from bowl and stir until thickened (White like icing)

Quickly drop on marble slab; let stand until hard.

EASY BUTTERSCOTCH CHOCOLATE NUT KISSES

Easy Butterscotch Chocolate Nut KissesEasy Butterscotch Chocolate Nut Kisses
Easy Butterscotch Chocolate Nut KissesEasy Butterscotch Chocolate Nut Kisses

Learn how to make candy kisses with this easy recipe.

  • 1 Package (6 ounces) butterscotch chips
  • 1 Can (14 ounces) sweetened condensed milk
  • 2 Teaspoons white vinegar
  • 4 Cups walnuts
  • 1 Package (11.5 ounces) milk chocolate chips
  • 1 Teaspoon vanilla

Melt butterscotch chips over low heat with 1/3 cup of the milk; remove from heat.

Stir in the vinegar; drop by teaspoonfuls onto wax paper.

Arrange walnuts on top of each kiss.

Combine remaining milk with chocolate chips; stir in vanilla.

Drop spoonfuls of the chocolate mixture on top of the walnuts; let stand to harden.

Top with Chocolate MixtureTop with Chocolate Mixture

CHOCOLATE PEANUT KISSES

Learn how to make candy kisses with peanuts.

  • 1 Package (6 ounces) semisweet chocolate chips
  • ¼ cup light corn syrup
  • 1 Cup raisins 
  • 1 Tablespoon water
  • 1 cup salted peanuts
  • Red cinnamon candies

Combine in top of double boiler the chocolate, corn syrup and water.

Heat over hot (Not boiling) water until chocolate melts.

Stir in the peanuts and raisins; drop by teaspoonfuls onto wax paper covered trays.

Top with candies; refrigerate to harden.

NOUGATINE KISSES

Learn how to make candy kisses with a French nougat filling covered with chocolate.

  • ½ Pound powdered sugar
  • ½ Pound ground almonds
  • Chocolate coating

Place sugar in a heavy saucepan; stir over low heat until sugar melts.

Stir in the almonds; drop mixture from tip of spoon onto oiled marble.

When cold dip into melted chocolate coating.

HONEY NUT KISSES

Learn how to make candy kisses with honey and nuts.

  • 1 Cup sugar
  • 2 Tablespoons honey
  • ½ cup boiling water
  • 2 Teaspoons butter
  • 1 Egg white
  • ½ Teaspoon almond extract
  • Almonds for tops

Combine sugar, honey and boiling water in saucepan over low heat; stir to a boil.

Cook without stirring over low heat to 240F degrees soft ball stage.

Beat egg white until stiff; continue beating while slowly pouring in hot syrup.

Beat in almond extract; drop onto wax paper and top with almond.

Let set to firm.

TAFFY KISSES

Learn how to make candy kisses like taffy.

  • 3 Cups sugar
  • 1 Cup water
  • 1 Teaspoon vinegar
  • Pinch of cream of tartar
  • 1 Cup heavy cream
  • 1 Teaspoon vanilla
  • ½ Teaspoon lemon extract

Combine sugar, vinegar and water in a saucepan over low heat.

Stir and bring to a boil; stir in cream of tartar.

Cook to 240F degrees; slowly add the cream and cook to 254F degrees.

Pour into a buttered 8 inch pan; with spatula fold outer edges in until cool to warm.

When cool enough to handle add extracts pulling until white.

Cut in 1 inch pieces.

KAHLUA KISSES RECIPE

Learn how to make candy kisses with Kahlua.

  • ¾ Teaspoon instant coffee powder
  • 1/3 cup water
  • 1 Cup PLUS 2 tablespoons sugar
  • ¼ Cup Kahlua
  • 3 Egg whites (At room temperature)
  • ¼ Teaspoon cream of tartar
  • Dash salt

Preheat oven to 200F degree; line baking sheet with foil (Shiny side down).

Dissolve coffee in water in a heavy 2-quart saucepan.

Add 1 cup sugar; stir over low heat until sugar dissolves (Do not allow to boil).

Stir in Kahlua; brush down sides of pan with brush dipped in cold water often.

Bring mixture to a boil over medium to low heat.

WITHOUT STIRRING boil until thermometer reaches 240F to 242F degrees.

NOTE: Adjust heat if necessary to keep slow boil.

Mixture will be very thick; remove from heat.

IMMEDIATELY beat egg whites with cream of tartar and salt to soft peaks.

Add remaining 2 tablespoons of sugar beating until stiff peaks form.

Gradually beat in hot syrup; continue beating until very thick and firm about 5 minutes.

Cool to lukewarm; spoon meringue into pastry bag with large star tip #6.

Pipe meringue onto prepared baking sheet (Base about 1 ½ inches; 1 ½ inches tall).

Place tray on center rack of oven for 4 HOURS. (DO NOT OPEN DOOR)

Turn OVEN OFF; let set in oven 2 HOURS LONGER to dry and become crisp.

Remove from oven; cool completely on rack.

Store in airtight container up to 1 week; makes about 55.

PEANUT BUTTER MOLASSES KISSES

Peanut Butter Molasses KissesPeanut Butter Molasses Kisses

Learn how to make candy kisses with peanut butter and molasses.

  • 1 Cup sorghum molasses
  • 2/3 Cup sugar
  • ½ Cup light corn syrup
  • ½ Cup hot water
  • ¼ Teaspoon cream of tartar
  • 2 Tablespoons butter (Cut in small pieces)
  • ½ Teaspoon salt
  • ½ Teaspoon vanilla
  • About 1 Cup peanut butter

In saucepan (4 to 5 quart) combine molasses, sugar, corn syrup, water and cream of tartar.

Blend mixture thoroughly; place over medium heat and stir until the sugar dissolves.

Brush down sides with hot water as often as necessary.

WITHOUT STIRRING cook until thermometer reaches 242F degrees (Adjust heat to control boil if needed).

Add butter a little at a time and the salt.

CONTINUE cooking until mixture reaches 254F degrees; STIR OFTEN to prevent scorching.

Remove from heat and let stand until boiling stops; pour onto lightly oiled marble slab.

While cooling gently turn edges of syrup toward the center several times with scraper.

NOTE: This makes even cooling.

Let candy set to cool 30 minutes WITHOUT DISTURBING.

When very cool fold in the vanilla; cut candy in several pieces.

On clean part of marble roll candy with rolling pin in strips 3 ½ inches wide and 1/8 inch thickness.

With pastry bag and plain tip pipe a thick roll of peanut butter in the center of each strip.

Overlap the candy enclosing the peanut butter; gently form a long uniform roll about 1 inch wide.

With oiled shears cut roll into small individual pieces; wrap in wax paper.

NOTE: I start rolling as soon as it sets up about 20 minutes. If you let it get too cool it is harder to roll. I roll mine on the counter top oiled very lightly. Divide the candy in thirds and work quickly before it get too firm.

Roll Candy into StripsRoll Candy into Strips
Pipe in Peanut Butter then Roll Up with Peanut Butter InsidePipe in Peanut Butter then Roll Up with Peanut Butter Inside

SMALL CHOCOLATE KISSES

Learn how to make candy kisses with three ingredients.

  • 1 Pound sugar
  • 4 Egg whites
  • ¼ Pound bitter chocolate (Grated)

Preheat oven to 275F degrees.

Beat egg whites and sugar for 30 minutes until very stiff peaks form.

Add grated chocolate stirring as little as possible.

Drop ONE- THIRD teaspoonfuls onto greased baking sheet.

Bake slowly until light and dry.

PECAN NUT KISSES

  • 1 Egg white (At room temperature)
  • ½ Cup sugar
  • ¼ Teaspoon vanilla
  • 1 Cup chopped pecans
  • 1/8 Teaspoon salt

Preheat oven to 250F degrees.

Beat egg white until stiff (But not dry); add sugar slowly beating constantly.

Beat in salt and vanilla; fold in the pecans.

Drop by teaspoon onto greased cookie sheet.

Bake 25 to 30 minutes until crisp and light brown.

Cool completely.

COCONUT KISSES

  • 1 Cup ground almonds
  • ½ Cup sugar
  • 1 Teaspoon almond extract
  • 1 Egg white
  • Food coloring
  • Shredded coconut

Combine almonds, sugar, almond extract and egg white; mix to a stiff paste.

Cover and refrigerate for 24 hours; blend in preferred color.

Shape into small balls; roll in coconut pressing it into ball.

Roll in the coconut AGAIN; let stand to harden.

CREAMY MAPLE KISSES

  • 1 Cup maple sugar
  • 1 Cup brown sugar
  • ¼ cup water
  • ½ Teaspoon almond extract
  • Walnut halves

Combine sugars and water in a heavy saucepan.

Cook over low heat to soft ball stage 240F degrees; add almond extract.

Cool to lukewarm; beat until creamy but firm.

Knead until smooth; shape into small balls.

Press a walnut half into each ball.

RAISIN NUT KISSES

Learn how to make candy kisses with raisins and nuts.

  • 3 Cups sugar
  • ½ Cup water
  • Pinch of cream of tartar
  • 1 Cup chopped nuts
  • ½ Cup chopped raisins
  • 1 Teaspoon vanilla
  • Dipping chocolate

Combine the sugar, water and cream of tartar in a heavy saucepan; stir until sugar dissolves.

Cook over low heat until thermometer reaches the soft ball stage 240F degrees.

Remove from heat; beat until white and creamy; stir in nuts, raisins and vanilla.

Beat until a paste is formed; mold with fingers and set to firm.

Dip into melted chocolate.