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Best Yet Brand ® Recipes

Patriotic Strawberries

Ingredients:

  • 1 package (16 oz) Best Yet Vanilla CANDIQUIK® Candy Coating
  • 2 packages fresh strawberries
  • Blue decorating crystals

Instructions:

  1. Wash strawberries and pat completely dry.
  2. Melt Best Yet CANDIQUIK® in Melt and Make Microwaveable Tray™ according to directions on package.
  3. Dip about 3/4 of each strawberry in melted CANDIQUIK®; allow excess coating to drip off.
  4. Before coating is set, dip about 1/3 of each strawberry in blue decorating crystals.
  5. Place strawberries on wax paper until dry.

Pretzel Sparklers

Ingredients:

  • 1 package (16 oz) Best Yet Vanilla CANDIQUIK® Candy Coating
  • 1 bag (12 oz) pretzel rods
  • Red, white and blue decorative sprinkles

Instructions:

  1. Melt Best Yet CANDIQUIK® in Melt and Make Microwaveable Tray™ according to directions on package.
  2. Dip 3/4 of each pretzel rod in melted CANDIQUIK®; shake off excess coating.
  3. Sprinkle dipped pretzel rods with sprinkles before coating is set.
  4. Place on wax paper to dry.

Lemon Oreo Truffles

Ingredients:

yield: 36 truffles
  • 2 packages (16 oz.) Best Yet Vanilla CANDIQUIK® Coating
  • 1 package (8 oz.) Best Yet Cream Cheese, softened
  • 1 package (16.6 oz.) Golden OREO® Cookies, finely crushed
  • 1¼ tsp. Lemon Zest
  • Assorted decorating sprinkles/ icings

Instructions:

  1. Finely crush Golden OREOS® (including the middle icing) in a food processor, or place cookies in a sealed bag and crush with a rolling pin.
  2. Mix softened cream cheese, Golden OREO® crumbs and lemon zest until well blended.
  3. Shape into 36 (1-inch) balls and set on a wax paper lined baking sheet. Freeze for 10-15 minutes or until firm.
  4. Melt Best Yet Vanilla CANDIQUIK® in Melt and Make Microwaveable Tray™ according to the directions on the package.
  5. With a spoon, dip balls in melted Vanilla CANDIQUIK®; set on wax paper lined baking sheet. Decorate as desired. (Keep refrigerated)

Cake Pops

Ingredients:

yield: approx. 48 cake bites
  • 2 packages (16 oz) Best Yet Chocolate and/or Vanilla CANDIQUIK® Coating
  • 1 box cake mix (plus ingredients for cake mix)
  • 1/2 of a (16 oz) container frosting
  • Lollipop sticks
  • Styrofoam block (to set cake pops in while drying)
  • Optional: food coloring (oil or powder based only), assorted sprinkles

Instructions:

  1. Prepare and bake cake mix as directed on box.
  2. Crumble cake into a large bowl. Add frosting and mix thoroughly.
  3. Chill mixture approximately 2 hours in the refrigerator.
  4. Roll cake mixture into 1” sized balls and insert a lollipop stick into each cake ball.
  5. Melt Best Yet CANDIQUIK® in Melt and Make Microwaveable Tray™ according to directions on package. If desired, add oil or powder based food coloring; stir until blended.
  6. Dip cake pops in melted CANDIQUIK®; allow excess coating to drip off and place in Styrofoam block until set.
  7. Decorate cake pops as desired with candy coating and/or icing and sprinkles.
*TIP: If cake balls become too soft or do not hold their shape while being dipped, place remaining cake balls in the refrigerator for an additional 20-30 minutes.

Red, White, and Blue Oreo Lollipops

Ingredients:

yield: 18 cookie lollipops
  • 1 package (16 oz.) Best Yet Vanilla CANDIQUIK® Coating
  • 1 (18 oz.) package Oreo® cookies
  • 18 lollipop sticks
  • Red and blue sugar sprinkles

Instructions:

  1. Insert a lollipop stick into the center of each Oreo® cookie.
  2. Melt Best Yet CANDIQUIK® in Melt and Make Microwaveable Tray™ according to directions on package.
  3. Dip Oreo lollipops in melted CANDIQUIK®; allow excess coating to drip off; place on wax paper to dry.
  4. Sprinkle the top 1/3 of the cookie with red sugar sprinkles and the bottom 1/3 with blue sugar sprinkles, leaving the middle of the cookie open. Attach star sprinkles to the middle of the cookie.

Easy Petit Fours

Ingredients:

yield: 12 petit fours
  • 1 (16 oz) package Best Yet Vanilla CANDIQUIK® Coating
  • 1 (16 oz) prepared pound cake
  • 6 Tablespoons cake frosting

Instructions:

  1. Cut pound cake into even slices, about 1/4 inch thick. Trim off the brown edges.
  2. Cut 1"squares out of the pound cake using a knife or small cookie cutter. Each mini cake will have 3 layers.
  3. Spread a small amount of frosting between the two bottom layers and gently press down on the top layer of cake to compress.
  4. Melt Best Yet CANDIQUIK® in Melt and Make Microwaveable Tray™ according to package directions.
  5. Place cake on a fork and lower into the Best Yet CANDIQUIK®; use a spoon to cover the cake completely in the candy coating.
  6. Slide onto wax paper to dry. Use both utensils to remove from fork; decorate as desired.

Graduation Caps

Ingredients:

yield: 24 graduation caps
  • 1 package (16 oz.) Best Yet Chocolate CANDIQUIK® Candy Coating
  • Best Yet® Graham crackers (cut into 24- 1" squares)
  • 24 mini peanut butter cup candies (ex: Reese’s®)
  • Cake Writing Icing
  • Round Sprinkles

Instructions:

  1. Cut graham crackers into 24 (1 inch) squares.
  2. Melt Best Yet CANDIQUIK® Candy Coating in Melt and Make Microwaveable Tray™ according to directions on package.
  3. Dip 1" graham cracker squares in CANDIQUIK®; place on wax paper to set. Place a round sprinkle in the center of each graham cracker before coating sets.
  4. Once dry; pipe on the tassel with cake writing icing.
  5. Place unwrapped peanut butter cups upside-down. Use a dab of CANDIQUIK® to affix dried graham cracker squares to bottoms of peanut butter cups.

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