The Hunt for Homemade M&M’s

Written by Deb Ng - December 26, 2007 23 Comments

mms.jpg

A couple of days ago my five year old asked for some M&M’s. After I told him there weren’t any in the house he replied with, “that’s ok. You can look on the Internet. They’ll tell you how to make it.”

Could I find a recipe for homemade M&M’s?

In the almost three years I’ve spent blogging professionally, I have always been able to find what I needed online. Today is a first. I can’t find a single “recipe” for M&M’s. I found a few “How M&M’s Are Made” type articles, but nothing showing me how to make them in my own kitchen.

While searching I found:

Now, I’m not going to deep fry any Mars Bars or create a giant Twix but I did learn that the Internet is the best place for finding offbeat recipes and copycat ideas. If only someone would attempt M&Ms.

Read the Comments

23 Outstanding Responses to "The Hunt for Homemade M&M’s"

    Megan on January 1, 2008 at 12:26 am

    Hi, I found your site when I was searching for homemade M&M’s too. I need to get some dairy free ones, and they are available online to ship to your home, but the cost of shipping is twice the cost of the candy. Hence my search for homemade.

    crystal on February 14, 2008 at 4:46 pm

    I don’t suppose you ever found a recipe, did you? I too am on a quest for an m&m recipe.

    Deb on February 14, 2008 at 5:13 pm

    @Crystal – Nope so far no homemade M&M’s. But that doesn’t mean I stopped looking!

    Spence on February 25, 2009 at 11:44 am

    Why don’t we try to make a recipe! They are basically chocolate covered peanuts with a hard candy shell.. this hard candy shell could have a few different ingredience possibilities, such as hardness due to sugar temperature,etc.. I think the hard part might be trying to get the candy coating on the chocolate layer without melting the choolate, but there must exist some technique for achiving this, maybe freezing the cholate covered peanuts and bringing the candy coating to slightly above hardning temerature, just enough to coat the chocolate covered peantus where they coould be chilled once again.
    Once we figured out a way to make the basic “M&M” like candy, there are some interesting variations that could be tried, such as white chocolate, yogurt instead of choclate, different nuts (hazlenuts, walnuts, even dried fruit like banana), the candy coating could even have a touch of flavour added..
    We’ll need a new symbol for them, maybe “W&W”s?

    gourmet filmmaker on August 23, 2009 at 11:38 am

    i’d imagine some coconut oil would make the candy coating harden, too!
    to offset the coconut flavor, maybe, add some more confectioner’s sugar.
    we can brainstorm this one together.

    Whitecrow on September 19, 2010 at 2:46 am

    Have you had any luck making the candy coating?, I would like to go 1 step further and make M&M candy covered strawberry’s and blackberry’s

    Diana on September 21, 2010 at 5:23 am

    No, we haven’t had any luck with that. Let us know what you figure out Please.
    Diana

    Great Scott!! on September 21, 2010 at 6:28 am

    Greetings fellow DIYers
    I believe I have found a recipe that will indeed give us the hard candy shell we all have searched for.
    Here is the link to the site:
    http://www.ehow.com/i/#article_4870300
    I hope this is it.
    It seems like it would work effectively enough to bare the desired result.
    Good luck and may Alton Brown be with you…
    Respectfully yours,
    Scott Knight

    Lisa Pedersen on October 2, 2010 at 8:41 am

    That is the same responce my 5 year old had! “Just look it up on the internet Mom!” She ask me to make M&M’s and jellybeans. The jellybeans you can find recipies for but look way too complicated for me. I think I’ll just make some chocolate chip cookies, she should be happy with that for a while.

    Anonymous on June 15, 2011 at 7:39 am

    Join the club. I too am looking for a recipe, this page popped up as the first link…….

    Diana on June 15, 2011 at 9:45 pm

    We need a like button.

    Miri on July 21, 2012 at 2:06 pm

    hey, i know it’s been over four years since your post, but i think i’ve found an answer to your hunt: 
    http://bfchef.com/post/4940181411/homemade-m-m-ish-candies-with-fleet-foxes they don’t look exactly like the manufactured stuff, but all the components are there (and none of the artificial coloring). I hope your son gets his m&ms soon haha

    Jen on October 27, 2012 at 7:39 pm

    I’m searching for a recipe too.  My son has a severe dairy allergy and I would love to make him some “M&M’s”. 

    Bill on March 7, 2013 at 2:39 am

    I’m currently looking for a shell recipe so I can attempt to make gluten free robin eggs, so same melting issue as m&m’s. anyway, thought I’d give my thoughts so far. Has anyone tried making them backwards? meaning make the hard candy shell, and fill it with chocolate? would at least be fairly easy to do a half m&m

    Diana on March 9, 2013 at 7:21 pm

    Bill,
    No, we haven’t tried it yet. If you get it right, let us know.

    Diana

    Leilani on March 11, 2013 at 4:51 pm

    I have a idea,cut a hole in a zip lock bag and put it on parchment paper,drop a hole on the parchment and put it in the refrigerater,there you have the m&m’s .
    yOu welcome

    Ashley Dot on October 30, 2013 at 7:59 pm

    It’s going to be hard to make M&Ms or anything like them mainly because M&Ms have their shells applied by machine and human hands won’t be able to duplicate that easily. It’s also going to be nearly impossible for a beginner to make them that small, but there is something you can try.

    The filling is pretty simple. It’s just a stiff chocolate ganache and you can make this by melting a cup of semisweet chocolate chips (not milk chocolate chips or you won’t have good chocolate flavor) into half a cup of cream over low heat on the stove. Stir it until all the chips are melted and the mixture is smooth. Then put it into a shallow bowl and let it come down to room temperature. Then with a melon baller or small ice cream scoop, scoop out small balls of the chocolate and chill them in the fridge for half an hour to an hour.

    When the chocolate balls are cold, you can simulate the hard shell with the ice cream topping sauce they have at the supermarket that becomes a shell when it’s poured on the ice cream. (I forget what it’s called.)

    Ashley Dot on October 30, 2013 at 8:06 pm

    Homemade Peanutbutter M & M’s try this recipe it’s not exactly like the hard candy shell in the package it actually taste much better. copy and paste this link in your browser and enjoy http://minimalistbaker.com/homemade-peanut-butter-mms/

    M&M Lover on July 30, 2014 at 12:31 pm

    Hey! I was kind of inspired by several recipes and I came up with something. It’s absolutely delicious. My family, friends and I loved it. So, I don’t know the exact quantities but I hope this will help you: In a bowl, mix well with a spoon some peanut butter(depending on how many balls you want), honey, sugar, very little milk, and crushed biscuits. With your fingers make some medium sized and small balls. Put them in the freezer for 25 minutes. When 20 minutes pass, prepare the chocolate sauce. In another bowl, melt some dark chocolate(again, everything depends on how many balls you want) in the microwave then add a little bit of Nutella. Get the balls out of the freezer and roll them in the chocolate sauce until completely covered. Put them back in the freezer for 10 minutes. And enjoy these delicious peanut butter balls! :)

    chikoochikoo on November 29, 2014 at 6:00 pm

    i haven’t tried it yet but i know what M&M’s are made of and how to doit hypothetically. i was looking for techniques. it is a very thin royal icing coating with a caranuba or beeswax polish. we need soy and dairy and gluten free ones for us. i plan to try it before Christmas, and while my blog is slapdash, it is easy to navigate and i will post my recipe there if it works. the basics are : chocolate, thin royal icing/ flood icing (powder sugar, water, cream of tartar, and powder egg white). the trick is to accumulate thin layers of coating (drying in between layers) until the desired thickness of shell is reached. anyone who gets to his before me please let me know your results etc! :) my children are waiting!

    chikoochikoo on November 29, 2014 at 6:03 pm

    oh and use a disposable icing bag or strong zipper bag to hold chocolate, snip corner and make drops of warm chocolate on parchment.

    Diana on December 4, 2014 at 10:30 pm

    Well chikoochikoo – (interesting name!), thanks for stopping by. We will look forward to the post on your blog with a recipe!

    Cindy D on December 14, 2014 at 12:32 am

    All you need is a candy “panner”. It’s a stainless steel tub that can be heated and is sort of like your clothes dryer. It heats the coating and dries it at the same time, colors are usually added in layers, then a final hard coat, and yep, carnuba is one of the ingredients. My daughter worked in a candy making factory….that’s how the coated shells are made on things like jelly beans, m and m’s, lemonheads, skittles, etc.

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