With everyone else making truffles and cookies, these salty-sweet goodies are a great way to round out a holiday candy tray, and they’re especially popular at bake sales.
—VIRGINIA CHRONIC ROBINSON, ILLINOIS
PREP: 15 MIN. + STANDING MAKES: 5-6 DOZEN
1 to 1¼ pounds white and/or milk chocolate candy coating, coarsely chopped
1 package (8 ounces) miniature pretzels
Nonpariels, colored jimmies and colored sugar, optional
In a microwave, melt half of candy coating at a time; stir until smooth. Dip pretzels in candy coating; allow excess to drip off. Place on waxed paper; let stand until almost set. Garnish as desired; let stand until set.
The filling at the center of these yummy candies is genuine chocolate chip cookie dough—without the raw eggs.
—LANITA DEDON SLAUGHTER, LOUISIANA
PREP: 1 HOUR + CHILLING MAKES: 5½ DOZEN
½ cup butter, softened
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts
1½ pounds dark chocolate candy coating, coarsely chopped
1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts.
2. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
3. In microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 min. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator.
These spiked bonbons are always cherry-picked from the box.
—LINDA M. GALAX, VIRGINIA
PREP: 45 MIN. + CHILLING MAKES: ABOUT 3½ DOZEN
½ cup dried cherries, finely chopped
½ cup cherry brandy
1 package (3 ounces) cream cheese, softened
1 tablespoon butter, softened
3¾ cups confectioners’ sugar
6 ounces dark chocolate candy coating, chopped
1 tablespoon shortening
DRIZZLE
White candy coating, chopped
Pink paste food coloring
1. Place cherries in a small bowl. Cover with brandy; refrigerate overnight.
2. In a large bowl, beat cream cheese and butter until smooth. Add confectioners’ sugar; beat until crumbly. Drain cherries, reserving 2 teaspoons brandy. Add cherries and reserved brandy to cream cheese mixture.
3. Roll into 1½-in. balls. Place balls on a waxed paper-lined baking sheet. Cover loosely and refrigerate for 1 hour.
4. In a microwave, melt dark chocolate candy coating and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Return to the baking sheet.
5. For drizzle, melt a small amount of white candy coating in a microwave; stir in food coloring until smooth. Drizzle over candies. Chill until set.
Dipped in white and dark chocolate candy coating, this two-tone treat stands out on any dessert tray.
—CARROL HOLLOWAY HINDSVILLE, ARKANSAS
PREP: 40 MIN. + STANDING COOK: 45 MIN. + STANDING MAKES: 1½ POUNDS
1½ teaspoons butter, softened
1 cup sugar
1 cup dark corn syrup
1 tablespoon white vinegar
1 tablespoon baking soda
½ pound white candy coating, melted
½ pound dark chocolate candy coating, melted
1. Grease a 13-in. x 9-in. pan with butter; set aside. In a large heavy saucepan, combine the sugar, corn syrup and vinegar. Cook and stir over medium heat until sugar is dissolved. Cook, without stirring, until a candy thermometer reads 290° (soft-crack stage).
2. Remove from the heat; stir in baking soda. Pour into prepared pan but do not spread; cool. Break into pieces.
3. Dip each candy halfway into white candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets until set. Dip plain half of candies into dark chocolate coating; allow excess to drip off. Return to waxed paper until set. Store in an airtight container.
Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
I love to enter my fudge recipes at our county fairs. I have been doing it for years, and my entries always win a ribbon!
—VIRGINIA HIPWELL FENWICK, ONTARIO
PREP/TOTAL TIME: 25 MIN. MAKES: ABOUT 1½ POUNDS
1 teaspoon plus 2 tablespoons butter, divided
1⅔ cups sugar
⅔ cup evaporated milk
½ teaspoon salt
2 cups miniature marshmallows
1 package (10 to 11 ounces) butterscotch chips
½ cup chopped walnuts
1 teaspoon maple flavoring
1. Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.
2. In a large saucepan, combine the sugar, milk, salt and remaining butter; cook and stir over medium heat until mixture comes to a boil. Boil for 5 minutes, stirring constantly.
3. Remove from the heat; add the marshmallows, chips, nuts and maple flavoring. Stir until marshmallows and chips are melted. Spoon into prepared pan. Let stand until set.
4. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in squares. Store in an airtight container at room temperature.
During the holiday season, I serve these bite-size chocolates in festive paper cups decorated with snowmen or Santas. They’re simple to make, and the combination of salty and sweet is a real crowd-pleaser.
—CHERYL BUTLER LAKE PLACID, FLORIDA
PREP: 20 MIN. + CHILLING MAKES: 2½ POUNDS
2 cups (12 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 cups coarsely chopped cashews
2 cups raisins
1. In a heavy saucepan over low heat, melt chocolate chips with milk and corn syrup for 10-12 minutes, stirring occasionally. Remove from the heat; stir in vanilla until blended. Stir in cashews and raisins.
2. Drop by teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate for 3 hours or until firm. Store in the refrigerator.
Don’t expect these truffles to last long in your home. You’ll need to hide them if you want to serve them for a special event.
—DENISE KUTCHKO ODESSA, MISSOURI
PREP: 45 MIN. MAKES: 4 DOZEN
1 package (15½ ounces) Oreo cookies
1 package (8 ounces) cream cheese, cubed
1 cup chocolate wafer crumbs
Place cookies in a food processor; cover and process until finely crushed. Add cream cheese; process until blended. Roll into 1-in. balls. Roll in wafer crumbs. Store in an airtight container in the refrigerator.
Peanut Butter Truffles: Substitute a 16-oz. package of peanut butter cream-filled sandwich cookies for the chocolate sandwich cookies. Omit chocolate wafer crumbs. Melt 12 ounces of milk chocolate candy coating; stir until smooth. Dip balls in chocolate; place on waxed paper until set. Store in the refrigerator. Makes: 4 dozen.
Vanilla Cookie Truffles: Substitute a 16-oz. package of cream-filled vanilla sandwich cookies for the chocolate sandwich cookies. Melt 12 ounces of milk chocolate candy coating; stir until smooth. Dip balls in chocolate; sprinkle with ¼ cup chocolate crumbs. Place on waxed paper until set. Store in the refrigerator.Makes: 4 dozen.
I’ve been making these popular treats for more than 40 years, much to my family’s delight. They look impressive with chocolate and coconut wrapped around a chewy marshmallow center, yet they’re surprisingly simple to assemble.
—MURIEL WHITE BRAMPTON, ONTARIO
PREP: 20 MIN. + FREEZING MAKES: ABOUT 3 DOZEN
½ cup butter, cubed
1 can (14 ounces) sweetened condensed milk
3 tablespoons baking cocoa
1 teaspoon vanilla extract
2 cups graham cracker crumbs (about 32 squares)
3½ cups flaked coconut, divided
32 to 35 large marshmallows
1. Line a baking sheet with waxed paper; set aside.
2. In a large saucepan, combine the butter, milk, cocoa and vanilla. Cook and stir over medium heat until butter is melted and mixture is smooth. Remove from the heat; stir in cracker crumbs and 1½ cups coconut. Let stand until cool enough to handle.
3. Using moistened hands, wrap about 1 tablespoon of mixture around each marshmallow (dip hands in water often to prevent sticking). Roll in remaining coconut; place on prepared baking sheet. Cover and freeze until firm. Store in an airtight container in the refrigerator or freezer. May be frozen for up to 2 months.
Loaded with fruit and nuts, this smooth, sweet fudge is just right for a sweet bite at the end of a big meal.
—PAULA TRUSKA JEWETT, TEXAS
PREP: 20 MIN. + CHILLING MAKES: ABOUT 2 POUNDS
1 teaspoon plus ¼ cup butter, divided
2½ cups confectioners’ sugar
⅔ cup milk
12 ounces white baking chocolate, chopped
¼ teaspoon almond extract
¾ cup sliced almonds, toasted
¼ cup chopped dried apricots
¼ cup dried cherries
¼ cup dried cranberries
1. Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.
2. In a large heavy saucepan, combine the confectioners’ sugar, milk and remaining butter. Cook and stir over medium heat until combined. Bring to a boil; boil for 5 minutes without stirring. Reduce heat to low; stir in white chocolate. Cook and stir until chocolate is melted.
3. Remove from the heat; stir in extract. Fold in the almonds, apricots, cherries and cranberries. Immediately spread into prepared pan. Refrigerate for 2 hours or until set.
4. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.
Pecan White Chocolate Fudge: Use a 9-in. x 5-in. loaf pan; prepare as directed. Omit fruit. Substitute 1½ teaspoons vanilla extract for the almond extract. Substitute 1 cup toasted chopped pecans for the almonds.
White Chocolate Peppermint Fudge: Use a 9-in. x 5-in. loaf pan; prepare as directed. Omit almonds and fruit. Substitute ½ teaspoon peppermint extract for the almond extract. Fold ½ cup crushed peppermint candies into melted chocolate mixture.
I combine my two fall favorites—maple and ginger—in this sweet, smooth fudge. One piece just isn’t enough!
—STEVE WESTPHAL WIND LAKE, WISCONSIN
PREP: 10 MIN. COOK: 30 MIN. + CHILLING MAKES: 1¼ POUNDS
2 teaspoons plus 2 tablespoons butter, divided
2 cups sugar
⅔ cup heavy whipping cream
2 tablespoons light corn syrup
¼ teaspoon ground ginger
½ teaspoon maple flavoring
½ cup chopped walnuts
1. Line a 9-in. x 5-in. loaf pan with foil and grease the foil with 1 teaspoon butter; set aside. Butter the sides of a small heavy saucepan with 1 teaspoon butter; add the sugar, cream, corn syrup and ginger. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook mixture until a candy thermometer reads 238° (soft-ball stage), stirring occasionally.
2. Remove from the heat. Add maple flavoring and remaining butter (do not stir). Cool to 110° without stirring, about 1 hour. With a portable mixer, beat mixture on low speed for 1-2 minutes or until fudge begins to thicken. With a clean dry wooden spoon, stir in walnuts until fudge begins to lose its gloss, about 5 minutes.
3. Spread into prepared pan. Refrigerate until firm, about 30 minutes. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store fudge in an airtight container in the refrigerator.
Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Seasoned with cinnamon, this spicy brittle is a great gift or family snack to munch while watching Christmas movies. Best of all, it goes together quick as a wink.
—JULIE RADCLIFFE BUTTE, MONTANA
PREP: 20 MIN. + COOLING MAKES: ¾ POUND
1 cup sugar
½ cup light corn syrup
1 cup chopped walnuts
1 teaspoon butter
½ teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
1. Butter a baking sheet; set aside. In a 2-qt. microwave-safe bowl, combine sugar and corn syrup. Microwave, uncovered, on high for 3 minutes; stir. Cook, uncovered, on high 2½ minutes longer. Stir in the walnuts, butter and cinnamon.
2. Microwave, uncovered, on high for 2 minutes longer or until mixture turns a light amber color (mixture will be very hot).
3. Quickly stir in baking soda and vanilla until light and foamy. Immediately pour onto prepared pan; spread with a metal spatula. Cool; break into pieces.
Editor’s Note: This recipe was tested in a 1,100-watt microwave.
Toasted coconut in the coating makes these truffles especially tempting for my husband. He thinks they are just fabulous. We like to include them in our Christmas gift packages.
—BETH NAGEL WEST LAFAYETTE, INDIANA
PREP: 30 MIN. + CHILLING MAKES: ABOUT 5½ DOZEN
4 cups (24 ounces) semisweet chocolate chips
1 package (8 ounces) cream cheese, softened and cubed
¾ cup sweetened condensed milk
3 teaspoons vanilla extract
2 teaspoons water
1 pound white candy coating, coarsely chopped
2 tablespoons flaked coconut, finely chopped and toasted
1. In a microwave-safe bowl, melt chocolate chips; stir until smooth. Add the cream cheese, milk, vanilla and water; beat with a hand mixer until blended. Cover and refrigerate until easy to handle, about 1½ hours.
2. Shape into 1-in. balls and place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
3. In a microwave, melt candy coating, stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with coconut. Refrigerate until firm, about 15 minutes. Store in the refrigerator in an airtight container.
I’ve been whipping up this Christmasy treat, with its jolly red and green candied cherries and scrumptious chopped nuts, since 1955. It’s so light and meringue-like, it just melts in your mouth.
—HELEN WHITE KERRVILLE, TEXAS
PREP: 25 MIN. COOK: 15 MIN. MAKES: 1¼ POUNDS
2 cups sugar
½ cup water
⅓ cup light corn syrup
2 egg whites
1 teaspoon vanilla extract
⅛ teaspoon salt
1 cup chopped walnuts, toasted
¼ cup diced candied cherries
¼ cup diced candied pineapple
1. In a heavy saucepan, combine the sugar, water and corn syrup; cook and stir until sugar is dissolved and mixture comes to a boil. Cook over medium heat, without stirring, until a candy thermometer reads 250° (hard-ball stage). Remove from the heat.
2. Meanwhile, in a stand mixer, beat the egg whites until stiff peaks form. With mixer running on high speed, carefully pour hot syrup in a slow, steady stream into the mixing bowl. Add vanilla and salt. Beat on high speed just until candy loses its gloss and holds its shape, about 10 minutes. Stir in nuts and fruit.
3. Drop by teaspoonfuls onto waxed paper. Store in airtight containers.
Editor’s Note: The use of a hand mixer is not recommended for this recipe.
I get nothing but comments of delight when I make these candies, and usually have to prepare three batches. The refreshing orange flavor is a nice change from the usual chocolate holiday treats.
—BECKY BURCH MARCELINE, MISSOURI
PREP: 10 MIN. COOK: 10 MIN. + STANDING MAKES: ABOUT 6 DOZEN
1 teaspoon plus 1 tablespoon butter, softened, divided
1 cup sugar
1 cup light corn syrup
¾ cup water
1 package (1¾ ounces) powdered fruit pectin
½ teaspoon baking soda
1½ teaspoons orange extract
1 teaspoon grated orange peel
4 drops yellow food coloring
1 drop red food coloring
Additional sugar, optional
1. Line the bottom and sides of a 9-in. x 5-in. loaf pan with foil. Grease the foil with 1 teaspoon butter; set aside.
2. Grease the bottom and sides of a large heavy saucepan with the remaining butter; add sugar and corn syrup. Cook and stir over medium heat until mixture comes to a boil, about 9 minutes. Cook over medium-high heat until a candy thermometer reads 280° (soft-crack stage), stirring occasionally.
3. Meanwhile, in another large saucepan, combine the water, pectin and baking soda (mixture will foam slightly). Cook and stir over high heat until mixture boils, about 2 minutes. Remove from the heat; set aside.
4. When corn syrup mixture reaches 280° (soft-crack stage), remove from the heat. Return pectin mixture to medium-high heat; cook until mixture begins to simmer. Carefully and slowly ladle corn syrup mixture in a very thin stream into pectin mixture, stirring constantly. Cook and stir 1 minute longer.
5. Remove from the heat; stir in the extract, peel and food coloring. Transfer to prepared pan. Let stand until firm, about 2 hours. Cut into squares. Roll gumdrops in additional sugar if desired.
This candy brings back many memories of my grandmother. I used to help her pull the taffy every Christmas Eve. It’s a holiday tradition in my family.
—SUZETTE JURY KEENE, CALIFORNIA
PREP: 1½ HOURS COOK: 20 MIN. + COOLING MAKES: 1¾ POUNDS
1 tablespoon plus ¼ cup butter, cubed
2 cups light corn syrup
1½ cups sugar
2 teaspoons peppermint extract
½ teaspoon salt
6 drops red food coloring, optional
1. Grease a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside.
2. In a heavy small saucepan, combine corn syrup and sugar. Bring to a boil over medium heat. Add remaining butter; stir until melted. Cook and stir until a candy thermometer reads 250° (hard-ball stage).
3. Remove from the heat; stir in the extract, salt and food coloring if desired. Pour into prepared pan. Let stand for 5-10 minutes or until cool enough to handle. Divide into 4 portions.
4. With well-buttered fingers, quickly pull one portion of candy until firm but pliable (color will become light pink). Pull into a ½-in.-wide rope. Repeat with remaining candy. Cut into 1-in. pieces. Wrap each in waxed paper.
Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Our children love these rich, creamy candies. I think they’re better than the store-bought ones.
—ALJENE WENDLING SEATTLE, WASHINGTON
PREP: 20 MIN. + CHILLING MAKES: 1 DOZEN
1 milk chocolate candy bar (7 ounces)
¼ cup butter
1 tablespoon shortening
¼ cup creamy peanut butter
1. In a microwave, melt the chocolate, butter and shortening; stir until smooth. Place foil or paper miniature baking cups in a miniature muffin tin. Place 1 tablespoon of chocolate mixture in each cup.
2. In a microwave, melt peanut butter; stir until smooth. Spoon into cups. Top with remaining chocolate mixture. Remelt chocolate mixture if necessary. Refrigerate for 30 minutes or until firm.
Several years ago, a co-worker came across candies like these in a store and asked if I could make them. After some trial and error, I came up with a winning recipe.
—KAREN DANIELS JEFFERSON CITY, MISSOURI
PREP: 25 MIN. + STANDING MAKES: 2½ DOZEN
2 pounds milk chocolate candy coating, coarsely chopped, divided
1 cup salted cashew halves
28 caramels
2 tablespoons heavy whipping cream
1. Line baking sheets with waxed paper and butter the paper; set aside.
2. In a microwave, melt 1 pound of candy coating; stir until smooth. Drop by scant tablespoonfuls onto prepared pans. Let stand until partially set, about 3 minutes. Top each with six or seven cashews. Let stand until completely set.
3. In a small heavy saucepan, combine caramels and cream. Cook and stir over low heat until melted; stir until smooth. Spoon over cashews. Reheat caramel over low heat if it thickens. Melt remaining candy coating; spoon over caramel. Let stand until set.
This decadent treat doesn’t last long at our house. It reminds us of Creamsicles. Bright orange and marshmallow swirls make it the perfect take-along for holiday events and get-togethers.
—DIANE WAMPLER MORRISTOWN, TENNESSEE
PREP: 30 MIN. + CHILLING MAKES: ABOUT 2½ POUNDS
1½ teaspoons plus ¾ cup butter, divided
3 cups sugar
¾ cup heavy whipping cream
1 package white baking chips (10 to 12 ounces)
1 jar (7 ounces) marshmallow creme
3 teaspoons orange extract
12 drops yellow food coloring
5 drops red food coloring
1. Grease a 13-in. x 9-in. pan with 1½ teaspoons butter; set aside.
2. In a saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth.
3. Remove 1 cup and set aside. Add orange extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares.
My grandmother gave me this recipe when I was a girl. Some of my fondest childhood memories are of her enormous kitchen and all the delicious treats.
—JOAN LEWIS RENO, NEVADA
PREP: 20 MIN. + CHILLING MAKES: ABOUT 6 DOZEN
4 cups confectioners’ sugar
1 cup ground pecans or walnuts
½ cup plus 2 tablespoons sweetened condensed milk
¼ cup butter, softened
3 cups (18 ounces) semisweet chocolate chips
2 tablespoons shortening
1. In a large bowl, combine the confectioners’ sugar, pecans, milk and butter. Roll into 1-in. balls. Place on waxed paper-lined baking sheets. Cover and refrigerate overnight.
2. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. (If balls are too soft to dip, place in the freezer for a few minutes first.)
I come from a very large family, and my mother taught us all how to cook. This recipe is special to me because I was making candy with my own daughter when we came up with it.
—LOIS FARMER LOGAN, WEST VIRGINIA
PREP: 1½ HOURS + STANDING MAKES: 8½ DOZEN
1 package (14 ounces) caramels
¼ cup butter, cubed
2 tablespoons water
5 cups miniature pretzels
1 jar (18 ounces) chunky peanut butter
26 ounces milk chocolate candy coating, melted
1. In a microwave, melt caramels with butter and water; stir until smooth. Spread one side of each pretzel with 1 teaspoon peanut butter; top with ½ teaspoon caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate until set.
2. Using a small fork, dip each pretzel into melted chocolate coating until completely covered; allow excess to drip off. Place on waxed paper. Let stand until set. Store in an airtight container in a cool dry place.
Editor’s Note: This recipe was tested in a 1,100-watt microwave.
During the holiday season, I give these candies to teachers and friends. You don’t need any fancy ingredients, and they’re so simple to prepare.
—DEBRA PEDRAZZI AYER, MASSACHUSETTS
Prep: 25 min. + chilling Makes: 2 dozen
¾ cup confectioners’ sugar
2 tablespoons baking cocoa
4 milk chocolate candy bars (1.55 ounces each)
6 tablespoons butter
¼ cup heavy whipping cream
24 whole hazelnuts
1 cup ground hazelnuts, toasted
1. In a large bowl, sift together confectioners’ sugar and cocoa; set aside.
2. In a saucepan, melt candy bars and butter. Add cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight.
3. Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator.
When I make these for Christmas, I like to add green food coloring with the extract.
—MARY ESTER HOLLOWAY BOWERSTON, OHIO
PREP: 25 MIN. + FREEZING MAKES: ABOUT 12 DOZEN
3 pounds confectioners’ sugar
1 can (14 ounces) sweetened condensed milk
½ cup butter, melted
3 teaspoons peppermint extract
3 pounds milk chocolate candy coating, coarsely chopped
1. In a large bowl, beat the confectioners’ sugar, milk, butter and extract until smooth. Shape into ½-in. balls and flatten into patties. Freeze for 30 minutes.
2. In a microwave, melt half of candy coating at a time; dip patties into chocolate. Let excess drip off. Place on waxed-paper lined baking sheets until set. Store in airtight containers.
My fudge is always popular wherever I take it and makes great gifts for loved ones and friends. The creaminess and toffee bits make it a hit with everyone. And it’s so easy, even young children can help make it—with a little supervision!
—DIANE WILLEY BOZMAN, MARYLAND
PREP: 20 MIN. + CHILLING MAKES: 2½ POUNDS
1 teaspoon butter
1 package (8 ounces) cream cheese, softened
3¾ cups confectioners’ sugar
6 ounces unsweetened chocolate, melted and cooled
¼ teaspoon almond extract
Dash salt
¼ cup coarsely chopped pecans
¼ cup English toffee bits
1. Line a 9-in. square pan with foil and grease the foil with butter; set aside. In a large bowl, beat cream cheese until fluffy. Gradually beat in confectioners’ sugar. Beat in the melted chocolate, extract and salt until smooth. Stir in pecans and toffee bits.
2. Spread into prepared pan. Cover and refrigerate overnight or until firm. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
A cousin passed this easy candy recipe on to me. We make it every Christmas and include the caramels in gift baskets.
—LYNN NELSON KASILOF, ALASKA
PREP: 5 MIN. COOK: 70 MIN. + COOLING MAKES: 1½ POUNDS
1 teaspoon plus ¼ cup butter, divided
1 cup sugar
1 cup light corn syrup
1 cup evaporated milk
1 cup chopped nuts
1 teaspoon vanilla extract
Melted milk chocolate
1. Line a 9-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside.
2. In a saucepan, combine the sugar, corn syrup, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil, stirring constantly, until a candy thermometer reads 248° (firm-ball stage).
3. Remove from the heat; stir in nuts and vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely. Using foil, lift caramels out of pan; discard foil. Cut into small squares or diamonds. Drizzle each with chocolate if desired.
Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
My family will never forget one winter when I put trays of these candy centers on top of my van in the garage to freeze before dipping. Later, I drove off and was horrified to see the little balls rolling on the highway! Now when I make them, everyone giggles.
—GINNY TRUWE MANKATO, MINNESOTA
PREP: 30 MIN. + CHILLING MAKES: 5 DOZEN
1 cup butter, softened
3½ cups confectioners’ sugar
3 tablespoons maple flavoring
2 cups chopped walnuts
2 cups semisweet chocolate chips
1 cup butterscotch chips
1. In a large bowl, cream the butter, sugar and maple flavoring until smooth. Stir in walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Freeze until firm.
2. In a microwave, melt chips; stir until smooth. Dip balls in chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until set. Store bonbons in the refrigerator.
This rich, buttery brittle has always been part of our Christmas candy collection. Lots of coconut and cashews make it extra scrumptious.
—DARLENE BRENDEN SALEM, OREGON
PREP: 25 MIN. BAKE: 10 MIN. MAKES: ABOUT 3 POUNDS
2 tablespoons plus 1 cup butter, divided
2 cups cashew halves
2 cups flaked coconut
2 cups sugar
1 cup light corn syrup
½ cup plus 1 teaspoon water, divided
2 teaspoons vanilla extract
1½ teaspoons baking soda
1. Butter two 15-in. x 10-in. x 1-in. pans with 1 Tbsp. butter each; set aside.
2. Combine cashews and coconut on a third 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 8-10 minutes or until golden brown, stirring occasionally.
3. In a large heavy saucepan, combine the sugar, corn syrup and ½ cup water. Cook and stir over medium heat until mixture comes to a boil. Add remaining butter; cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300° (hard-crack stage).
4. Meanwhile, combine the vanilla, baking soda and remaining water. Remove saucepan from the heat; add cashews and coconut. Add baking soda mixture; stir until light and foamy. Quickly pour onto prepared baking sheets. Spread with a buttered metal spatula to ¼-in. thickness. Cool before breaking into pieces. Store in an airtight container.
Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
My daughter’s candy bark caught my eye because it reminded me of a favorite candy bar I enjoyed as a child. I love the fudge-like texture.
—JUDITH BATIUK SAN LUIS OBISPO, CALIFORNIA
PREP: 20 MIN. + CHILLING MAKES: ABOUT 2 POUNDS
1 tablespoon plus ½ cup butter, softened, divided
2 cups sugar
12 large marshmallows
1 can (5 ounces) evaporated milk
Dash salt
1 cup vanilla or white chips
1½ teaspoons cherry extract
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
⅓ cup creamy peanut butter
¼ cup finely chopped dry roasted peanuts
1. Line a 15-in. x 10-in. x 1-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside.
2. In a large heavy saucepan, combine the sugar, marshmallows, milk, salt and remaining butter. Bring to a boil; cook and stir mixture for 5 minutes. Remove from the heat. Stir in vanilla chips and extracts until smooth. Pour into prepared pan.
3. In a microwave-safe bowl, melt chocolate chips; stir until smooth. Stir in peanut butter and peanuts. Drop by tablespoonfuls over first layer; cut through with a knife to swirl. Chill until firm.
4. Using foil, lift candy out of pan. Discard foil. Break candy into pieces. Store in an airtight container in the refrigerator.
top tip
Chips vs. Baking Chocolate
Ounce for ounce, baking chocolate can be used in place of chocolate chips for melting. One cup of chips equals about 6 ounces. To melt, microwave semisweet chocolate at 50% power; use 30% power for milk and vanilla or white chocolate.
As everyone in my neighborhood knows, Christmas is my very favorite time of year. I make many cookies, cakes and candies, including these easy but elegant truffles. The aroma of the chocolate and raspberry is heavenly.
—HELEN VAIL GLENSIDE, PENNSYLVANIA
PREP: 40 MIN. + FREEZING MAKES: 4 DOZEN
1 tablespoon butter
2 tablespoons heavy whipping cream
1⅓ cups semisweet chocolate chips
7½ teaspoons seedless raspberry jam
6 ounces white candy coating or dark chocolate candy coating, coarsely chopped
2 tablespoons shortening
1. In a small heavy saucepan, combine butter, cream and chocolate chips. Cook over low heat for 4-5 minutes or until chocolate is melted. Remove from the heat; stir in jam until combined. Transfer to a small freezer container; cover and freeze for 20 minutes.
2. Drop by teaspoonfuls onto a foil-lined baking sheet. Freeze for 15 minutes. Roll into balls; freeze until very firm.
3. Place a wire rack over a large sheet of waxed paper. In a microwave, melt candy coating and shortening; stir until smooth. Cool slightly; spoon over balls. Place on the prepared wire rack. Let stand for 15 minutes or until set. Store in an airtight container in the refrigerator.
Both my grandmother and my mom used to make these candies as a replacement for ordinary mints at Christmas. When I offer them at parties, guests tell me they’re wonderful, and then ask how I create the pretty swirl pattern.
—MARILOU ROTH MILFORD, NEBRASKA
PREP: 45 MIN. + CHILLING MAKES: ABOUT 3 DOZEN
1 package (8 ounces) cream cheese, softened
½ to 1 teaspoon mint extract
7½ to 8½ cups confectioners’ sugar
Red and green food coloring
Additional confectioners’ sugar
1. In a large bowl, beat cream cheese and mint extract until smooth. Gradually beat in as much confectioners’ sugar as possible; knead in remaining confectioners’ sugar until a firm mixture is achieved. Divide mixture in half; with food coloring, tint half pink and the other light green.
2. On waxed paper, lightly sprinkle remaining confectioners’ sugar into a 12-in. x 5-in. rectangle. Divide pink portion in half; shape each portion into a 10-in. log.
3. Place one log on sugared waxed paper and flatten slightly. Cover with waxed paper; roll into a 12-in. x 5-in. rectangle. Repeat with remaining pink portion; set aside. Repeat with light green portion.
4. Remove top piece of waxed paper from one pink and one green rectangle. Place one over the other. Roll up jelly-roll style, starting with a long side. Wrap in waxed paper; twist ends. Repeat. Chill overnight.
5. To serve, cut into ½-in. slices. Store in an airtight container in the refrigerator for up to 1 week.
I love the irresistible combination of coconut, almonds and dark chocolate. These special candies also make great gifts, if you can get yourself to part with any!
—JANET LOOMIS TERRY, MONTANA
PREP: 25 MIN. + CHILLING MAKES: 5 DOZEN
4½ cups confectioners’ sugar
3 cups flaked coconut
1 cup sweetened condensed milk
½ cup butter, melted
1 teaspoon vanilla extract
60 whole unblanched almonds
FROSTING
1½ cups confectioners’ sugar
½ cup baking cocoa
½ cup butter, melted
3 tablespoons hot coffee
1. In a large bowl, combine the first five ingredients. Shape into 1-in. balls; place on lightly greased baking sheets. Press an almond on top of each ball. Chill for 1 hour.
2. Combine frosting ingredients until smooth; immediately frost tops of candies. Chill until frosting is firm. Store in the refrigerator.
I first tasted this candy bark at a Bible study partner’s home. I asked her for the recipe and made a few changes. Now my dad, who is not even a candy lover, raves about it!
—SUSAN WACEK PLEASANTON, CALIFORNIA
PREP: 20 MIN. + CHILLING MAKES: ABOUT 1 POUND
2 cups (12 ounces) semisweet chocolate chips
5 ounces white candy coating, chopped
1 cup chopped pistachios, toasted, divided
¾ cup dried cranberries, divided
1. In a microwave-safe bowl, melt semisweet chips; stir until smooth. Repeat with white candy coating.
2. Stir ¾ cup pistachios and half of the cranberries into semisweet chocolate. Thinly spread onto a waxed paper-lined baking sheet. Drizzle with candy coating.
3. Cut through with a knife to swirl. Sprinkle with remaining pistachios and cranberries. Chill until firm. Break into pieces. Store in an airtight container in the refrigerator.
Almond Cranberry Bark: Substitute slivered almonds for the pistachios.
Cherry Pretzel Bark: Substitute ½ cup each slivered almonds and crushed pretzels for the pistachios and chopped dried cherries for the cranberries.
Chocolate Peppermint Bark: Omit pistachios and cranberries. Stir ½ cup crushed peppermint candies into melted chocolate. Sprinkle swirled chocolate with another ½ cup crushed peppermint candies.
TRY THIS CRAFT
Peppermint Candy Candleholder
Need a simple but stylish holiday decoration? Try your hand at these peppermint candleholders. In just minutes, you can dress up any table setting, bookcase or mantel.
MATERIALS
Clear glass vase
Choice of candle or candles
Epsom salts
Round peppermint candies
DIRECTIONS
1. Clean glass vase and let dry.
2. Pour a layer of Epsom salts in the bottom of the vase about halfway to the top.
3. Place a layer of round peppermint candies, stopping about an inch from the top.
4. Center the candles in the vase. Slightly embed the candle bases in the peppermints.
5. Fill in around the candles with more peppermints until vase is full.
Crafter’s Note: You can also make these with green peppermint candies.
Because my mother-in-law loves macadamia nuts and my daughter prefers white chocolate to milk chocolate, I came up with this fun twist on classic turtle candy. Now it’s a family favorite.
—LARISA SARVER LASALLE, ILLINOIS
PREP: 20 MIN. + CHILLING MAKES: 1 DOZEN
1½ cups white baking chips
½ cup macadamia nuts, chopped
18 caramels
2 teaspoons heavy whipping cream
12 dried pineapple pieces, chopped
1. In a microwave, melt white chips; stir until smooth. Pour by teaspoonfuls into greased miniature muffin cups; set aside remaining melted chips. Sprinkle the center of each muffin cup with nuts.
2. In a microwave, melt caramels and cream; stir until smooth. Pour over nuts. Reheat reserved chips if necessary; pour over caramel mixture. Top each with pineapple.
3. Chill for 30 minutes or until set. Run a knife around the edge of each cup to loosen.
I make over 40 different types of cookies and candies during the holidays, including these.
—LIZ DAVID ST. CATHARINES, ONTARIO
PREP: 40 MIN. + CHILLING MAKES: 6 DOZEN
2 cups creamy peanut butter
½ cup butter, softened
3¾ cups confectioners’ sugar
3 cups crisp rice cereal
4 cups (24 ounces) semisweet chocolate chips
¼ cup plus 1 teaspoon shortening, divided
⅓ cup white baking chips
1. In a bowl, beat peanut butter and butter until blended; gradually beat in confectioners’ sugar until smooth. Stir in cereal. Shape into 1-in. balls. Refrigerate until chilled.
2. In a microwave, melt chocolate chips and ¼ cup shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on a waxed paper-lined pan. Let stand until set.
3. In a microwave, melt white baking chips and remaining shortening. Stir until smooth. Drizzle over candies. Refrigerate until set.
I make a lot of candy around the holidays. This is one recipe I turn to time and again because the mixture isn’t sticky or messy to work with, and I’m always happy with the results.
—JEAN OLSON WALLINGFORD, IOWA
PREP: 20 MIN. COOK: 10 MIN. + CHILLING MAKES: 70 TRUFFLES
1 tablespoon plus ¾ cup butter, divided
3 cups sugar
1 can (5 ounces) evaporated milk
2 cups (12 ounces) semisweet chocolate chips
½ teaspoon peppermint extract
1 jar (7 ounces) marshmallow creme
1 teaspoon vanilla extract
Baking cocoa, finely chopped nuts or chocolate sprinkles
1. Line a 15-in. x 10-in. x 1-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside.
2. In a heavy saucepan, combine the sugar, milk and remaining butter. Bring to a boil over medium heat. Cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Remove from the heat; stir in chips and peppermint extract until chocolate is melted. Stir in marshmallow creme and vanilla until smooth. Spread into prepared pan.
3. Refrigerate, uncovered, for 3 hours or until firm. Lift out of pan; cut into 1½-in. squares. Roll each into a ball. Roll truffles in cocoa, nuts or sprinkles. Refrigerate in an airtight container.
Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
If you like homemade eggnog, you’ll love these elegant truffle cups. They are a tasty way to say “cheers” to the holidays. I sometimes use small premade chocolate cups to save some time.
—TERRIE MALSOM VERMILLION, SOUTH DAKOTA
PREP: 30 MIN. + FREEZING MAKES: 3 DOZEN
1 cup (6 ounces) semisweet chocolate chips
2 teaspoons shortening
6 tablespoons eggnog
1 package (10 to 12 ounces) white baking chips
½ teaspoon rum extract
¼ to ¾ teaspoon ground nutmeg
1. In a microwave, melt semisweet chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of 1-in. foil candy liners with ½ teaspoon melted chocolate. Freeze for 45 minutes or until firm.
2. Using ¼ teaspoon chocolate mixture for each cup, brush on another layer of chocolate. Freeze until firm.
3. In a small saucepan, bring eggnog to a boil over low heat. Remove from the heat; stir in vanilla chips until melted. Stir in extract. Refrigerate for 30 minutes or until filling begins to set.
4. Spoon or pipe 1½ teaspoons filling into each cup. Freeze until firm. Carefully remove and discard foil cups. Cover and store in an airtight container in the refrigerator. Just before serving, sprinkle with nutmeg.
I like to lavish the chocolate lovers on my list with these sumptuous truffles. They always get enthusiastic reviews.
—JENNIFER LIPP LAUREL, NEBRASKA
PREP: 45 MIN. + CHILLING MAKES: ABOUT 7 DOZEN
3 packages (12 ounces each) semisweet chocolate chips, divided
2¼ cups sweetened condensed milk, divided
½ teaspoon orange extract
½ teaspoon peppermint extract
½ teaspoon almond extract
1½ pounds white candy coating, melted
¾ pound dark chocolate candy coating, melted
⅓ cup crushed peppermint candies
½ cup ground almonds
⅓ cup flaked coconut
Paste food coloring, optional
1. In a microwave-safe bowl, melt one package of chips; stir until smooth. Add ¾ cup milk and mix well. Stir in orange extract. Repeat twice, adding peppermint extract to one portion and almond extract to the other.
2. Cover and refrigerate for 45 minutes or until firm enough to shape into 1-in. balls.
3. Place on three separate waxed paper-lined baking sheets. Chill for 1-2 hours or until firm.
4. Dip orange-flavored truffles twice in white candy coating; allow excess to drip off. Place on waxed paper; let stand until set.
5. Dip peppermint-flavored truffles in dark chocolate coating; allow excess to drip off. Sprinkle with peppermint candies.
6. Dip almond-flavored truffles in dark chocolate; allow excess to drip off. Sprinkle with almonds or coconut. Tint white coating with food coloring; drizzle over white truffles if desired.
We like to do things big here in Texas, so don’t expect a dainty little barely-a-bite truffle from me. Folks are delighted to discover a big fluffy marshmallow inside the chocolate coating.
—PAT BALL ABILENE, TEXAS
PREP: 20 MIN. + CHILLING MAKES: 40 CANDIES
2 cups milk chocolate chips
1 can (14 ounces) sweetened condensed milk
1 jar (7 ounces) marshmallow creme
40 large marshmallows
4 cups coarsely chopped pecans (about 1 pound)
1. In a saucepan, heat chocolate chips, milk and marshmallow creme just until melted; stir until smooth (mixture will be thick).
2. With tongs, immediately dip the marshmallows, one at a time, in chocolate mixture; allow excess to drip off. Quickly roll in pecans. Place on waxed paper-lined baking sheets (Reheat chocolate mixture if necessary for easier coating.)
3. Refrigerate until firm. Store in the refrigerator in an airtight container.
People always want to know how I make my peanut butter fudge dipped in melted white chocolate. It’s a nice contrast to typical chocolates on a candy platter.
—GLORIA JARRETT LOVELAND, OHIO
PREP: 20 MIN. + FREEZING COOK: 15 MIN. MAKES: 3¼ POUNDS (ABOUT 9½ DOZEN)
1 tablespoon plus ¾ cup butter, divided
3 cups sugar
⅔ cup evaporated milk
1 package (10 ounces) peanut butter chips
1 jar (7 ounces) marshmallow creme
1 cup chopped nuts
1 tablespoon vanilla extract
1½ pounds white candy coating, coarsely chopped
½ cup semisweet chocolate chips, optional
1 teaspoon shortening, optional
1. Line a 13-in. x 9-in. pan with foil. Grease the foil with 1 tablespoon butter; set aside.
2. In a large heavy saucepan, combine the sugar, evaporated milk and remaining butter. Bring to a boil over medium heat; cook and stir for 5 minutes. Remove from the heat; stir in peanut butter chips until melted. Add the marshmallow creme, nuts and vanilla; stir until blended. Pour into prepared pan. Cool.
3. Remove from pan and cut into 1-in. squares. Place on waxed paper-lined baking sheets; freeze or refrigerate until firm.
4. In a microwave, melt candy coating; stir until smooth. Dip the squares into the coating; allow excess to drip off. Place on waxed paper-lined baking sheets until set.
5. In microwave, melt chocolate chips and shortening if desired; stir until smooth. Drizzle over the squares. Store in airtight container.
top tip
Leftover Milk?
To avoid wasting leftover evaporated milk, I pour it in ice cube trays. Once frozen, the cubes store nicely in a resealable freezer bag. Then I can pull out a few whenever I need some for mashed potatoes.
—CAROL TOPPING PAONIA, COLORADO