Need help making a candy gram, do you have any idea's?

Question

I need help making a candy gram for someone at my camp. please help!

Answer 1

this company should be able to help you

http://www.candygram.com/

you go their website order what you want to have sent

and they will sent it for you

Answer 2

Land Shark (re: Saturday Night Live)

http://en.wikipedia.org/wiki/Landshark

Or -

Twizzlers are red,

Jello is green,

You're the best friend

I've ever seen.

Answer 3

Are you putting it together yourself with candies that you have bought or made or are you ordering something through a candy store to have delivered?  If you are putting it together yourself from things you have made and/or bought, make several flavors of some homemade fudge, some homemade toffee and some homemade truffles - all are relatively easy to make and taste so much better than anything you can buy in a store; add some of their favorite candy bars or other candies to round out the selection.

I am known amoung my family and friends for my homemade fudge and these recipes never fail; I make them all the time to give as gifts.

This is a variation of Fantasy Fudge that is even better than the original. If you use vanilla extract in place of the liqueur, you have the Original Fantasy Fudge recipe.

Irish Crème Fudge

I also use other liqueurs in place of the Irish Creme such as Kahlua, bandy, Kirsch, spiced/flavored rum and the new flavors of Kahlua mixing and matching nuts, coconut and dried fruits to match the liqueurs. You can use 2 teaspoons of vanilla extract in place of the liqueur.

3/4 cup of butter

3 cups sugar

2/3 cup evaporated milk

1 7-ounce jar Kraft marshmallow crème

12 ounce bag semi-sweet chocolate chips

1 bottle (airline size or nip) or 1 shot Irish Crème

2 cups walnuts or pecans - optional

2 8-inch square pans sprayed with non-stick spray

In a heavy 3 quart sauce pan - I prefer an enameled cast iron -melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.

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Fantasy Fudge

3 cups sugar

3/4 cup butter

2/3 cup evaporated milk

1 12-oz. (340 g) package semi-sweet chocolate chips

1 7-oz. (198 g) jar Kraft Marshmallow crème

1 cup chopped nuts

1 tablespoon vanilla

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow crème, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Sometimes I will substitute 2 cups of peanut butter for the chocolate chips and omit the nuts making a peanut butter fudge - creamy or chuncky peanut butter may be used. Or another variation that I will do is to make the fudge like in the recipe, pour half of the mixture into the pan, spread a cup of peanut butter over the fudge and then top with the remainder of the fudge - It comes out like a Reese's peanut butter cup.

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Really Yummy Dark Chocolate Fudge with Pistachios

Ingredients:

1 1/2 cups granulated sugar

2/3 cup (5 fl.-oz. can) evaporated Milk

2 tablespoons butter

1/4 teaspoon salt

2 cups miniature marshmallows

1 2/3 cups (10-oz. pkg.) NESTLÉ CHOCOLATIER™ 53% Cacao Dark Chocolate Morsels

1/2 cup plus 2 tablespoons coarsely chopped shelled pistachios or toasted pecans, divided

1 teaspoon vanilla extract

Directions:

Line an 8-inch-square baking pan with foil.

Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Stir in marshmallows, morsels, 1/2 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Sprinkle remaining 2 tablespoons of nuts over top of fudge; carefully press nuts into the fudge. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

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Pink Coconut, Triple Chocolate, and Square Truffles  

Ingredients

10  oz. semisweet chocolate, chopped

1/2  cup whipping cream

1/4  cup butter, cut up

2   cups shredded coconut

  Pink gel food coloring or red food coloring (optional)

6  oz. chocolate-flavored candy coating, cut up

1/4  cup white chocolate baking pieces

1  tsp. shortening

In a medium microwave-safe bowl combine semisweet chocolate, whipping cream, and butter. Microcook, uncovered, on 100 percent power (high) for 1 minute. Remove from microwave and stir until smooth. If necessary, return chocolate mixture to microwave and cook on high for 30 seconds more; stir until smooth. Use to make Coconut Truffles, Triple Chocolate Truffles, or Square Truffles. Let truffles stand at room temperature for 15 minutes before serving.

PINK COCONUT TRUFFLES: After melting chocolate mixture, stir 2/3 cup coconut into the chocolate mixture. Cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. Meanwhile, tint remaining coconut, if desired, by combining coconut and 1 to 2 drops of gel pink food coloring or red food coloring; toss until coconut is tinted. Roll the chocolates between the palms of your hands into round balls, wetting hands if necessary. Roll the chocolate balls in remaining coconut; cover and refrigerate. Makes 35 truffles.

TRIPLE CHOCOLATE TRUFFLES: After melting chocolate mixture in Step 1, above, cover bowl and refrigerate for 1-1/2 hours. Line two baking sheets with nonstick foil or lightly greased foil. Drop chocolate mixture from rounded teaspoons onto prepared sheets. Cover with waxed paper; freeze for 10 minutes. In a small microwave-safe bowl microcook the chocolate-flavored candy coating on high for 1 minute. Stir until smooth. If necessary, return to microwave and cook on high for 30 seconds more; stir until smooth. Using a fork, quickly dip the chocolate balls, one at a time, into coating. Draw the fork across the rim of the bowl to remove excess coating. Return to baking sheet. Let stand about 30 minutes or until coating is set.

In another small bowl combine the white chocolate baking pieces and the shortening. Microcook on high for 30 seconds; stir until melted. If necessary, return to microwave and cook on high for 15 seconds more; stir until smooth. Drizzle over tops of chocolate-covered truffles. Let stand until set. Refrigerate truffles, tightly covered, up to 2 weeks. Makes 35 truffles.

SQUARE TRUFFLES: Line an 8-inch-square baking pan with nonstick foil or lightly greased foil, extending foil over edges of pan; set aside. Melt chocolate, whipping cream, and butter as in Step 1. Pour 3/4 cup chocolate mixture in prepared pan. Spread evenly. Sprinkle coconut evenly over chocolate layer. Pour remaining chocolate mixture over coconut; spread evenly. Freeze 1 to 48 hours. Use edges of foil to lift chocolate from pan. Cut chocolate into 36 squares. Place about 1/3 cup cocoa powder in a small bowl. Dredge truffles in cocoa powder. Refrigerate until 15 minutes before serving. Makes 35 truffles.

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Toffee Butter Crunch  about 1-1/2 pounds

Ingredients

1/2  cup coarsely chopped almonds or pecans, toasted

1  cup butter

1  cup sugar

3  tablespoons water

1  tablespoon light-colored corn syrup

3/4  cup semisweet chocolate pieces

1/2  cup finely chopped almonds or pecans, toasted

Directions

Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).

WA