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Bazaar Candy Shoppe | Candy-Making Workshops and Donations Needed

In preparation for the Nov. 12th, 14th & 15th candy-making workshops, we are asking for donations of ingredients needed to make our delicious products. If you are unable to attend one of the workshops, this is a good way to contribute to the cause and help out.

Here are some of the ingredients we will need:

  • granulated sugar

  • REAL butter

  • marshmallow fluff

  • semisweet chocolate morsels

  • semi-sweet chocolate squares (Baker’s brand preferred)

  • white Karo syrup

  • evaporated milk

  • sweetened condensed milk

  • creamy peanut butter

  • large eggs

  • peanuts

  • walnuts

  • pecans

Donated items may be labeled CANDY and left in the church office or kitchen refrigerator, as needed. We truly appreciate your help providing some of these supplies.

2018 Candy-Making Workshops

Workshop sign-up sheets will be available at coffee hour by the first of November. Below is a list of specific workshop activities and cooking utensils you may want to bring. We always add new recipes and bring back old favorites so join us if you can for even an hour or two. Stop by for a sample even if you can’t stay to work!

Monday, November 12 ~ 9:00 AM - 12:00 Noon

Session includes making butter-crunch, peanut brittle, almond bark, pecan turtles and more.

Utensils you can bring: heavy black iron skillet, heavy bottom 3-quart kettle, wooden spoon, candy thermometer.

Ingredients needed: granulated sugar, white Karo syrup, butter, semi-sweet chocolate & peanuts (salted, unsalted, and dry roasted).

Wednesday, November 14 ~ 9:00 AM - 12:00 Noon

Session includes an assortment of chocolate fudge, peanut butter fudge, penuche & more.

Utensils: heavy 3-quart kettle, large mixing bowl, candy thermometer, wooden spoon, & rubber spatula.

Additional ingredients: marshmallow fluff, white and brown sugar, butter, creamy peanut butter, semi-sweet chocolate morsels or squares (Bakers is preferred), half and half or light cream, sweetened condensed milk & pecans.

Thursday, November 15 ~ 9:00 AM - 12:00 Noon

Session includes all kinds of divinity fudge.

Utensils: heavy-duty Kitchenaid mixer (let me know if you have one we may borrow), heavy bottom 3quart kettle, candy thermometer, wooden spoon & rubber spatula (high heat resistant).

Additional ingredients: sugar; Karo syrup, dozens of eggs, & pure flavoring extracts.

Friday, November 16 ~ 9:00 AM ~ Not a Workshop

Booth set-up and special session for packaging peanut brittle, buttercrunch & other items.

For more information contact Kim Nagle,

Let’s make this year’s bazaar a time for great fellowship and fun!

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