Triple T(h)reat Thursday: Candy Crush Candies ft. Orange Lozenge, Green Gum Squares, and Color Bombs!

Press the Easy Button – Each of these recipes are Skill Level 1!

That’s right, it’s a triple feature today!

I’m going to be showcasing three separate recipes for three very different candies featured in the popular game, Candy Crush: orange lozenges, green gum squares, and chocolate color bombs. Admittedly, I don’t play this game, myself. I belong to the “I’m sorry. Freemium gaming destroys lives. I lost my father to Candy Crush.” crowd after a short stint playing the Family Guy mobile game. Fun, but more time consuming than it should be, and too tempting to want to spend money on it. Also, if you got that reference, we should totally be friends. You’re cool.

And so, while I don’t play the game, I do have the capacity to appreciate it. We’ll go ahead and pay tribute here.

Ready? Let’s go.

Gamers, grab your mats:

Orange Lozenges

Hey, look, the infamous jelly bean pans!
  • 8 ounces sugar
  • 6 ounces honey
  • 4 tbsp. water
  • orange zest

Disclaimer: While easy, this is the one recipe most likely to cause physical injury. Use caution while grating your orange zest and heating your sugar candy mixture. Hot sugar can and will burn. Yes, it’s pretty. Don’t touch it.

Start by zesting your orange. Based on my experiences with this recipe, you will get the after-texture of the zest. If you’re into that kind of thing (I am), feel free to leave this step as-is. If that bothers you, feel free to substitute several drops of orange flavoring. You could also use another flavoring that would compliment the honey.

Zest! And I only zested my thumb once.

Next, measure out your honey and sugar and pour them into a small pot. The smaller the better.


Add your water and stir this all together.

If you’re tempted to taste this, now is better than later when it will burn the hell out of your fingers.

Transfer your pot to your stovetop and heat on high until boiling. It should look like this:

Keep an eye on it, this step goes a little fast.

Now, put a lid on it! No, really. Heat up, lid on, set a timer for four minutes.

Admittedly, this part terrified me as the pot was about to boil over when the lid went on. It was fine.

At the end of four minutes, take the lid off; you’ll probably need a potholder. Clip your candy thermometer to the side of the pot. The magic number is 295 degrees Fahrenheit. Once the mercury hits that number, take your pot off the heat. I transferred mine to the cutting board on top of the island.

Let me reiterate: Do NOT touch the pretty amber molten syrup.

Let your syrup sit out for 5 minutes. It should thicken up a bit. If you’re adding any kind of zest or other flavorings, stir them in quickly at the end of the five minutes. The syrup will still be extremely hot and anything you drop in is going to sizzle. A lot. This is okay.

It didn’t just sizzle. It bubbled up a little too. Bit terrifying, really.

If you have a jelly bean mold or something similar to mine, lightly grease it up and use that. If you’re doing this freehand, use a half teaspoon measuring spoon and drop your soon-to-be-lozenges on parchment paper or a silicone mat lined baking sheet. Work quickly; your syrup is getting thicker by the second.

Only needed one mold with this batch. Thanks again to Jessie for the photo.

Leave these candies to cool for 30 minutes. If you used zest, you’ll find these candies aren’t the same bright amber but a little browned.

Green Gum Squares


This is by far the easiest thing I’ve made to date. One small note, store these separately from your other candies. They will absorb the flavors from your other candies.

  • 3 oz. flavored gelatin, I used lime. Unfortunately, sugarfree gelatin is not an option.
  • 1/4 oz. (one package) unflavored gelatin
  • 1/2 tsp. lemon juice
  • 1/3 cup cold water

Lightly grease your molds. As you can tell, this is going to be a very small batch. Either use a small mold or small square container.

Combine both gelatins and water in a small bowl and whisk together. Leave this out to set for 10 minutes.


Microwave your gelatin for 30 seconds, then whisk thoroughly. Microwave another 30 seconds and stir. If the gelatin is clear and the sugar is dissolved, it’s ready. If not, microwave an additional 10-15 seconds until clear. Add your lemon juice.


Transfer your dissolved gelatin to your mold or container.

Well. That worked out well.

Refrigerate for 20 minutes or until set. Voila, gummies!

Chocolate Color Bombs

Now with semi-circle molds!
  • Dark Cocoa Candy Melts – coincidentally, these were 50% off at Michaels. Woot.
  • Confetti decorating candies. For some reason, the store only had star shapes available. For the same price, I found a container of vanilla frosting with the exact circular candies I needed. Yeah. Buy multicolored circular sugar decorating candy stuff. You can find it in the baking aisle by the sprinkles. Something like that.

Lightly grease your semi-circular molds. Open your decorating candy stuff (this is just getting more and more helpful, isn’t it) and put a pinch or two into the bottom of each mold. Like this:

The coooooolllllllooooooorrrssssssss……

Using your finger, spread these candies out all over the inside of the circles. These will be the colored freckles on the outside, so make a good show of it, yeah?

Like this. All the pretty colors.

Microwave your Candy Melts according to package instructions. I ended up using about one and one-thirds bags. Pour your melted chocolate candy into the molds. This shouldn’t disturb the circular candies too much.

These are gonna be BIG. =D

Try to fill the molds all the way up to the top and then level them off with a spatula or butter knife. I made the mistake of not doing this so it was harder to get the half circles to fit together. Whoops.

Freeze for 10 minutes, then unmold. These are going to be fairly large when fitted together so it’s up to you if you want to complete the circles or not. They are a little hard to bite into initially so if you’re serving these for children it may be easier for them to handle the original semi-circles.

To make the color bombs: If your chocolates are fitting together well, melt a few leftover Candy Melts and use these to stick the two halves together. If they are not sticking together well you can heat a small pan on the stovetop over low heat, allow the flat sides to melt a bit, then stick the candies together. Perfect.

All of these had set out for no more than five minutes before photographing and already my household had started chowing down. Taste test complete?

There you have it! Candy can be surprisingly easy to make sometimes. It’s hard to pick a favorite of the three but I’m leaning towards the chocolates and lozenges. The chocolates are simple, rich, and satisfying while the lozenges have a mellow honey-orange flavor that’s really enjoyable to suck away on. This was a fun project to work on and I look forward to tinkering with the lozenge recipe to make alternative flavors and medicinal lozenges as well.

With how much fun I had with these I really hope you enjoy this post. Feel free to like, comment, subscribe, and follow; I’d love to hear what you think.

Coming up next: Legend of Zelda Stained Sugar-Glass



2 thoughts on “Triple T(h)reat Thursday: Candy Crush Candies ft. Orange Lozenge, Green Gum Squares, and Color Bombs!”

  1. I believe what I liked the most wasn’t the fact that I was drooling like every few seconds, but the repertoire and conversation you had going on. It made the reading fast and enjoyable.
    I really enjoyed reading this. Witty and fun. πŸ‘πŸΎπŸ‘πŸΎπŸ‘πŸΎ


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