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Children's candies

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Cookinero 5 Nov 2025
2420
Children's candies

Children love various sweets and candies. But store-bought ones contain chemicals and a lot of dyes. Therefore, it is better to make candies yourself. For example, from dried fruits. Such a homemade delicacy is not only tasty, but also healthy. Candies are made from dried apricots, raisins and dried prunes. Choose whole, not crushed, dried fruits. They should not be bright or wrinkled. From the amount of ingredients specified in the recipe for children's candies, you get quite a large amount of the delicacy. It can be stored in the refrigerator for up to 3 weeks.

How to cook Children's candies

Step 1

Children's candies

Prepare the candies. Put the prunes, dried apricots and raisins through a meat grinder into a clean deep bowl. Grind the nuts into the same bowl. Add lemon juice and honey to the chopped ingredients. Mix. Transfer the mixture into molds and tamp. Put in the refrigerator for 3 hours.

Step 2

Children's candies

Prepare the chocolate glaze. Melt the chocolate in the microwave or in a double boiler, breaking it into pieces beforehand.

Step 3

Children's candies

Finish making the candies. Remove the candies from the refrigerator. Dip each one in melted chocolate. Place back in the refrigerator for 40 minutes.

Children's candies - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute the prunes, dried apricots, and raisins with other dried fruits like dates, dried cranberries, or dried mango. Just ensure they are of a similar texture (soft and moist) to maintain the right consistency for the candy base.
Due to the fresh ingredients, these candies are best enjoyed within one week. Store them in an airtight container in the refrigerator to maintain freshness and prevent the chocolate coating from melting or becoming sticky.
Absolutely! Just omit the nuts. The recipe will still work well, as the dried fruits and honey provide enough structure and flavor. You might find the mixture is a bit softer, so be sure to press it firmly into the molds and ensure it's well chilled before coating with chocolate.
Yes, both milk and dark chocolate work well. Dark chocolate will provide a richer, less sweet contrast to the sweet fruit and nut base, while milk chocolate will be creamier and sweeter. White chocolate is also an option for a different flavor profile. Just ensure it's melted smoothly for an even coating.
Yes, they freeze well! Place the finished, set candies in a single layer on a parchment-lined tray to freeze solid. Then, transfer to an airtight container, separating layers with parchment. They'll keep for up to 3 months. Thaw in the refrigerator before serving.
If your melted chocolate is too thick, it might be overheating. Ensure you're melting it gently, either in short bursts in the microwave or over a double boiler, stirring frequently. If it's still thick, you can add a tiny amount of a neutral oil (like coconut or vegetable) to thin it, but be careful, as too much can make it greasy. A teaspoon at a time, stirred well, should do the trick.

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