Best 4 Candy Store Pudding Recipes

Indulge in a nostalgic journey with Candy Store Pudding, a delectable treat that brings back memories of childhood visits to the candy store. This classic dessert combines the flavors of creamy vanilla pudding, rich chocolate sauce, and an assortment of your favorite candy toppings, creating a symphony of textures and flavors that will tantalize your taste buds. With three variations to choose from, this recipe caters to every sweet tooth and occasion. The original Candy Store Pudding features a smooth and luscious vanilla pudding base adorned with a decadent chocolate sauce and a medley of colorful candies. The Chocolate Candy Store Pudding takes it up a notch with a rich chocolate pudding base, while the Peanut Butter Candy Store Pudding adds a nutty twist with a creamy peanut butter pudding base. No matter your preference, these Candy Store Puddings are guaranteed to satisfy your cravings and leave you reminiscing about the good old days.

Here are our top 4 tried and tested recipes!

VANILLA PUDDING

Vanilla Pudding image

Of course you'll want to make this dish if you're celebrating National Vanilla Pudding Day on May 22,this year. But you'll love this creamy, soothing pudding recipe so much that you'll be happy to eat bowlfuls of it all year long.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 4

Number Of Ingredients 7

Ingredients

1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks, slightly beaten
2 tablespoons butter, softened
2 teaspoons vanilla

Steps:

In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 130 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 23 g, TransFat 0 g

PUDDING CANDY

Pudding Candy image

Another recipe I found in my recipe drawer. I haven't made this yet, so times and servings are approx.

Provided by bcfdwife

Categories Candy

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 (3 1/2 ounce) box pudding mix (not instant)
1 cup sugar
1/4 teaspoon vanilla
1/2 cup evaporated milk
1 pinch salt
1 tablespoon margarine
pecans or walnuts, if desired

Steps:

Blend dry pudding mix and sugar in a saucepan. Stir in evaporated milk, salt and margarine. Cook and stir over medium heat until the mixture boils.
Lower heat and boil 3 minutes more, stirring constantly.
Remove from heat and stir in vanilla extract and nuts.
Beat while hot and until it turns dull.
Pour into a buttered pan or drop by spoonfuls onto aluminum foil or wax paper.

Nutrition Facts : Calories 174.5, Fat 3.5, SaturatedFat 1.3, Cholesterol 6.1, Sodium 70.3, Carbohydrate 35.5, Sugar 33.3, Protein 1.4

CHOCOLATE CORNSTARCH PUDDING

Chocolate Cornstarch Pudding image

Provided by insanelygood

Categories Desserts Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1/2 cup granulated sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/2 teaspoon salt
2 3/4 cups milk
2 tablespoons butter, room temperature
1 teaspoon vanilla extract

Steps:

In a large saucepan over medium-low heat, whisk together the sugar, cocoa powder, cornstarch, and salt. Gradually stir in the milk.
Bring the mixture to a boil, about 7 to 8 minutes, stirring occasionally with a whisk. Reduce heat to low and stir constantly, scraping the bottom and the sides of the saucepan to avoid burning. Do this for about 1 to 2 minutes, or until it's thick enough that the pudding coats the back of a metal spoon.
Remove from the heat and stir in the butter and vanilla.
Let the pudding cool to room temperature. Transfer the pudding into a bowl and press a sheet of plastic wrap directly over its surface.
Refrigerate for 1 to 2 hours. Serve either cold or at room temperature. Enjoy!

Nutrition Facts : Calories 274 cal

CHOCOLATE PUDDING WITH CANDY ROSES

Chocolate Pudding with Candy Roses image

Provided by Food Network

Categories dessert

Time 1h45m

Yield 3 to 5 servings

Number Of Ingredients 21

Ingredients

1/3 cup cocoa powder
1/4 teaspoon salt
1/2 cup sugar
1/3 cup cornstarch, sifted
1 vanilla bean
4 cups half-and-half
2 ounces chocolate (recommended: Manjari)
3 eggs
1 3/4 cups sugar
1 teaspoon vanilla extract
1 cup mayonnaise
2 3/4 cups pastry flour, sifted
1 1/8 teaspoons baking soda, sifted
1/2 teaspoon baking powder, sifted
3/4 cup cocoa powder, sifted
1/2 teaspoon salt, sifted
1 cup water
10 rose petals
2 egg whites
1/2 cup granulated sugar
Whipped cream, for serving

Steps:

Chocolate pudding:
Sift the first 5 ingredients into the cold half-and-half, whisk well to homogenize. Begin to heat while stirring constantly to 180 degrees F. Add chocolate and cook, stirring, for 1 full minute. Pass through a strainer and pour directly into dishes already containing the devils food cake pieces, then place plastic wrap directly on surface. Cool immediately in refrigerator.
Devil's Food Cake:
Preheat oven to 360 degrees F.
In a mixing bowl with the whip, whisk the eggs and sugar until it reaches the ribbon stage. Whisk in the vanilla extract and mayonnaise. Add the dry ingredients alternating with the water. Mix only until combined. Do not over mix. Spread onto a quarter size sheet tray which has been sprayed with nonstick spray.
The cake is ready when it springs back when touched. When cooled, use a circular cookie cutter and cut out circles to place in the bottom of molds. Make the depth of the cake approximately 1/2 the depth of your molds.
Candied Rose Petals:
Heat your oven to 200 degrees F.
Brush petals in egg whites, remove excess white and dredge in granulated sugar. Place petals on a sheet tray and insert into the oven. Turn the oven off and allow them to crisp but not color. Break into pieces reserving the best looking ones for garnish.
Place fresh whipped cream on top of the devil's food cake covered with chocolate pudding; then garnish with candied rose petals.

Tips:

Prepare the ingredients accurately: Precise measurements and high-quality ingredients are essential for a successful candy store pudding. Ensure you have the correct amounts of each ingredient and that they are fresh.
Use a heavy-bottomed saucepan: This will help distribute heat evenly and prevent the pudding from scorching.
Cook the pudding over medium heat: This will allow the pudding to thicken gradually and prevent it from curdling.
Stir the pudding constantly: This will help prevent lumps and ensure the pudding cooks evenly.
Let the pudding cool slightly before serving: This will allow it to thicken further and develop its full flavor.
Serve the pudding with your favorite toppings: Whipped cream, ice cream, fresh fruit, or chopped nuts are all great options.

Conclusion:

Candy store pudding is a delicious and versatile dessert that can be enjoyed by people of all ages. It is easy to make and can be customized with a variety of toppings and mix-ins. Whether you are looking for a classic dessert or something new and exciting, candy store pudding is sure to please. This versatile dessert can be made with a variety of different ingredients, so you can easily find a recipe that suits your taste. Candy store pudding is also a great way to use up leftover candy, so it is a perfect dessert for any occasion.