Classic Candy

A chewy coconut filling coated in rich chocolate . . . mmm. For a variation, press a whole almond into the top of each coconut rectangle before dipping the candies in chocolate.

14 ounces coconut flakes

2 cups confectioners’ sugar

¼ teaspoon salt

1 teaspoon vanilla

1 can sweetened condensed milk

1 pound dark chocolate, chopped or 16 ounces chocolate chips

1 tablespoon corn or coconut oil

1. In a large bowl mix together the coconut, confectioners’ sugar, salt, vanilla, and condensed milk.

2. Line a 7" × 10" baking pan with foil. Press the coconut mixture into the pan evenly and refrigerate for about an hour.

4. Place the chocolate in a saucepan over low heat, add the oil, and stir until melted and smooth. Spear each coconut bar with a fork and dip in chocolate to coat, then set back on the foil-lined baking pan. Refrigerate for at least 10 minutes before enjoying.

Chocolate-Dipped Honeycomb

Dipping honeycomb candies in chocolate helps to seal out moisture so that they maintain their chewy texture for longer. A 9" x 13" pan will yield candies that are about ½" thick. If you like your candies thicker or thinner, adjust the pan size.

¼ cup honey

½ cup light corn syrup

1 cup granulated sugar

1 cup brown sugar

1 tablespoon baking soda

12 ounces dark chocolate

1. Line a cookie sheet or 9" × 13" pan with parchment paper or foil and brush lightly with butter or oil.

2. In a large saucepan, combine honey, corn syrup, and granulated and brown sugar. Be sure the pan is large enough for the mixture to triple in size as it cooks. Keep your candy thermometer in the mixture and watch as the temperature rises and the mixture transforms from liquid to foam. No need to stir.

3. When the mixture reaches 300°F, remove from heat and add the baking soda. Whisk the mixture and watch as it foams wildly. Keep whisking for about a minute, and then pour onto the parchment paper–lined pan. Allow to cool for about an hour and then break into pieces.

4. Melt chocolate in a double boiler. You can dip a corner of each piece of honeycomb in the chocolate or fully submerge the pieces. Place chocolate-coated honeycomb on another cookie sheet lined with parchment paper to dry. Store in the refrigerator.

Chocolate Peanut Butter Balls

Peanut butter and chocolate is my favorite food combination, though these candies are also delicious made with almond or cashew butter. You can substitute the butter for coconut oil to make these dairy-free. To keep them gluten-free, use gluten-free rice cereal or gluten-free graham crackers.

2 cups creamy peanut butter

½ cup butter

½ teaspoon vanilla

4 cups confectioners’ sugar

2 cups crisp rice cereal or graham cracker crumbs

2 cups semisweet chocolate chips

1. In a large saucepan over low heat, combine peanut butter, butter, and vanilla. Heat and stir until thoroughly mixed.

2. Remove from heat and add sugar and cereal or graham cracker crumbs. Stir to combine, cover, and place in refrigerator for half an hour or more.

3. Remove dough from refrigerator and roll into small balls. Place on a parchment paper–lined cookie sheet.

4. In a double boiler, melt the chocolate chips. Roll the balls in the chocolate and return to the parchment paper. Store in refrigerator.

Peanut Butter Cups

Use any kind of chocolate you like for these candies. To make these dairy-free, substitute the butter for coconut oil.

1 cup smooth peanut butter

3 tablespoons unsalted butter, room temperature

½ cup confectioners’ sugar

¼ teaspoon salt

12 ounces chocolate, chopped

24 foil candy cups

Pastry brush

1. Mix together the peanut butter and softened butter until smooth. Add the confectioners’ sugar and salt and mix.

2. Melt the chocolate in a double boiler or in the microwave. Remove from heat and use a teaspoon to drop a little melted chocolate in the bottom of each candy cup. Use the brush to “paint” the inside sides of the cups with chocolate.

3. Scoop a little of the peanut butter mixture into each cup, and then top with more melted chocolate. Refrigerate until set.

Chocolate-Dipped Pretzel Rods

Homemade candies don't get much easier than this. Once rolled in sprinkles, nuts, coconut flakes, or other small candies, these are the perfect party treat! Serve them in a tall glass or vase, or package them individually in cellophane with a ribbon tied around the base.

2. Dip each pretzel rod in the chocolate, roll in desired garnish, and place on a parchment–lined cookie sheet to set. Refrigerate for about 30 minutes before serving.

Dream Bars

As far as I'm concerned, these have all the makings of a perfect candy bar—chocolate, nuts, and coconut! To make these dairy-free and vegan, replace the butter with coconut oil and replace the eggs with 2 tablespoons ground flaxseeds mixed with 6 tablespoons water until it becomes gelatinous.

½ cup butter, softened

1 cup all-purpose flour

1½ cups light brown sugar

½ teaspoon salt

2 eggs

½ teaspoon baking powder

2 teaspoons vanilla

1½ cups coconut flakes

2 tablespoons flour

⅛ teaspoon salt

1 cup chopped nuts

1 cup mini chocolate chips

2. Beat together the softened butter, ½ cup brown sugar, 1 cup flour, and ½ teaspoon salt. Press into the bottom of the greased baking pan. Bake about 10 minutes, or until just barely brown.

3. In a mixing bowl, stir together 2 tablespoons flour, remaining 1 cup brown sugar, ⅛ teaspoon salt, and baking powder. Beat together the eggs and vanilla and then add to dry ingredients and mix.

4. Pour wet mixture over the baked crust. Sprinkle coconut flakes and chocolate chips evenly over the top.

Cherry Cordials

These cherry cordials got rave reviews at my last family gathering. Packaged in a box or small tin, they make a great holiday or hostess gift. Substitute the butter for coconut oil to make these dairy-free.

30 maraschino cherries, stems removed

1½ tablespoons butter, softened

2 tablespoons corn syrup

1½ cups confectioners’ sugar

2 teaspoons vodka or cherry schnapps

8 ounces chocolate, chopped

1. In a medium-size bowl, mix together the butter, corn syrup, and vodka or schnapps. Add the confectioners’ sugar and mix until smooth.

2. Drain the cherries. Form a ball of confectioners’ sugar dough around each cherry, rolling between your palms to make it smooth. Place on a parchment paper–lined cookie sheet and chill in the refrigerator for about 30 minutes.

3. Melt the chocolate in a double boiler. Use a spoon to roll each ball in the melted chocolate. Place on the parchment paper-lined cookie sheet to set. Refrigerate for 30 minutes or so before serving. Store in the refrigerator.

Mocha Fudge

Making fudge is so easy! To make your own sweetened condensed milk (out of cow’s milk or coconut milk), see page xiv.

1 14-ounce can sweetened condensed milk

12 ounces semisweet chocolate chips

½ teaspoon vanilla

1 teaspoon instant coffee granules

2. In a medium saucepan, heat sweetened condensed milk and chocolate chips. Stir and heat until mixture becomes smooth. Remove from heat and add vanilla and should this be instant coffee granules.

Peanut Butter Fudge

This fudge is ridiculously easy to make. To make it dairy-free, use coconut milk instead of cow’s milk. Either chunky or smooth peanut butter will work just fine.

2. In a medium saucepan, bring sugar and milk to a boil. Allow to boil for about 2½ minutes, stirring regularly, and then remove from heat. Add the peanut butter and vanilla and stir until mixed.

White Chocolate Peppermint Fudge

This fudge looks as festive as it tastes! If you're feeling really ambitious, make your own sweetened condensed milk (page xiv) and your own peppermint candy canes (page 60)! To make these dairy-free and vegan, use coconut sweetened condensed milk and coconut oil instead of butter.

18 ounces white chocolate chips

1 14-ounce can sweetened condensed milk

¼ cup salted butter, cut into tablespoons

1 teaspoon peppermint oil or vanilla extract

1 cup crushed peppermint sticks (about 10 candy canes)

1. Line an 8" × 8" baking pan with parchment paper. You can cut the paper at the corners of the pan to avoid wrinkles.

2. Place the white chocolate chips, condensed milk, and butter in a double boiler and melt over low heat, stirring constantly. Remove from heat and add peppermint oil or vanilla extract and ½ cup of the crushed peppermint sticks.

3. Pour the mixture into the lined pan and sprinkle the remaining ½ cup crushed peppermint sticks over the top.

4. Chill in the refrigerator for about 2 hours before cutting into small squares to serve.

Truffles

Truffles are fun to make because there’s so much room for creativity! Choose your favorite flavorings and coatings and go to town.

12 ounces semisweet or dark chocolate, chopped into small pieces

½ cup heavy cream

1 teaspoon vanilla

Cocoa powder, crushed nuts, or coconut flakes for coating

2. In a small saucepan, heat the cream until it begins to simmer, and then pour over the chocolate. Add the vanilla and stir until the mixture becomes smooth. Refrigerate for about 2 hours.

3. Line a baking sheet with parchment paper. Remove the ganache mixture from the refrigerator. Scoop out small spoonfuls of the ganache and then roll between your palms to form smooth balls. Place on the lined baking sheet and refrigerate for another 30 minutes.

4. Roll the balls in the coating of your choice and serve. Store in the refrigerator in an airtight container.

TRUFFLE ADDITIONS

Add any of the following to your ganache along with (or instead of) the vanilla:

Mocha: 1 tablespoon coffee liqueur and/or 1 tablespoon instant coffee granules

Nutty: 2 tablespoons nut butter

Spicy: ¼ teaspoon cayenne pepper and/or 1 teaspoon cinnamon

Citrus: 1 teaspoon orange or lemon zest

Coconut Milk Truffles

These rich truffles are dairy-free, as long as you choose chocolate that doesn’t contain any dairy.

10 ounces semisweet or dark chocolate, chopped in small bits

1 cup (about ½ can) full-fat coconut milk

2 tablespoons coconut oil

1 teaspoon vanilla

½ teaspoon cinnamon

Cocoa powder, crushed nuts, or coconut flakes for coating

2. In a small saucepan, heat the coconut milk and the coconut oil until it begins to simmer, and then pour over the chocolate. Add the vanilla and cinnamon and stir until the mixture becomes smooth. Refrigerate for about 2 hours.

4. Roll the balls in the coating of your choice and serve. Store in the refrigerator in an airtight container.

Hazelnut Rocher Truffles

Rich and with that perfect bit of crunchy texture, these have long been one of my favorites. You can substitute the cookies with rice crispies or corn flakes to make these gluten-free.

2 cups crushed vanilla wafer cookies or hazelnut wafer cookies

2 cups toasted hazelnuts

1 cup Nutella

¼ cup hazelnut liqueur (optional)

8 ounces dark chocolate, chopped

1. In a food processor, pulverize the cookies and hazelnuts. Add the Nutella and liqueur and pulse until mixed.

2. Refrigerate mixture for about 20 minutes. When firm enough to handle, form into bite-size balls. Place on a parchment paper–lined baking sheet and freeze for 10 to 15 minutes.

3. In a double boiler, melt the chocolate. Dip each ball in the chocolate and set on the lined tray to set. Refrigerate another 10 minutes or so before serving. Store in the refrigerator.

Chocolate Cheesecake Bon Bons

Bite-size balls of cheesecake coated in chocolate? Um, yes. To make these dairy-free, use soy cream cheese and coconut milk.

1 package cream cheese, softened

2 tablespoons milk

1½ teaspoons vanilla extract

1 cup confectioners’ sugar

8 ounces chocolate, chopped

2. Beat cream cheese, milk, and vanilla until fluffy. Gradually add confectioners’ sugar, beating until combined.

3. Form dough into 1" balls and place on the lined baking sheet. Refrigerate for about 30 minutes.

4. Melt chocolate in a double boiler. Dip each ball in the melted chocolate and return to the lined baking sheet. Refrigerate for another 30 minutes before serving. Store in the refrigerator.

Peppermint Patties

I didn't even know I liked peppermint patties until I tried these. The intense peppermint flavor encased in crisp chocolate is delightful!

14 ounces sweetened condensed milk

1 tablespoon peppermint extract

5 cups confectioners’ sugar

6 cups (about 24 ounces) chocolate chips

2. In a medium mixing bowl, combine condensed milk and peppermint extract. Gradually add the confectioners’ sugar while beating.

3. Drop dough by teaspoonfuls onto the parchment paper–lined baking sheet. Press each one down to form flat circles. Place pan in freezer for at least 10 minutes.

4. Melt the chocolate chips in the double boiler. Dip each peppermint patty and return to the baking sheet. Place baking sheet in the refrigerator until chocolate hardens. Store in the refrigerator.

Coconut Oil Peppermint Patties

Sweet, refreshing, flavorful, and basically healthy! And yes, dairy-free, too. What more need I say?

1 cup coconut oil

½ cup honey

1 teaspoon peppermint oil

1 teaspoon vanilla extract

¼ teaspoon salt

3 cups (about 12 ounces) chocolate chips

1. Stir or beat together the coconut oil, honey, peppermint oil, vanilla extract, and salt until smooth and creamy.

2. Drop dough by teaspoonfuls onto a parchment paper–lined baking sheet. Press each one down to form flat circle. Place pan in freezer for at least 10 minutes.

3. Melt or temper the chocolate chips in the double boiler. Dip each peppermint patty and return to the baking sheet. Place baking sheet in the refrigerator until chocolate hardens. Store in the refrigerator.

Orange Creams

Citrus and chocolate make such a sophisticated pair. I recommend dark chocolate for these rich beauties. To make these dairy-free and vegan, use coconut sweetened condensed milk (page xiv).

14 ounces sweetened condensed milk

1 tablespoon orange juice

½ teaspoon orange extract

1 teaspoon orange rind, finely chopped

6 cups confectioners’ sugar

24 ounces dark chocolate, finely chopped

2. In a medium mixing bowl, combine condensed milk, orange juice, orange extract, and orange rind. Gradually add the confectioners’ sugar while beating.

3. Drop dough by teaspoonfuls onto the parchment paper–lined baking sheet. Press each one down to form flat circle. Place pan in freezer for at least 10 minutes.

4. Melt the chocolate chips in the double boiler. Dip each orange patty and return to the baking sheet. Place baking sheet in the refrigerator until chocolate hardens.

Penuchi

Penuchi is sort of a cross between fudge and caramel. I made a batch recently with coconut oil and coconut cream instead of butter and milk. It turned out a little gooier than I wanted (probably because I didn't allow it to cool enough and then didn't whip it enough before pouring it into the pan). So I rolled the mixture into little balls and wrapped each one in waxed paper. They were delicious!

2 tablespoons butter

2½ cups brown sugar

1 teaspoon vanilla

⅔ cup half-and-half or milk

½ cup chopped nuts (optional)

2. In a medium saucepan over low heat, stir together the butter, sugar, and cream until the mixture is melted and begins to bubble. Stop stirring and insert candy thermometer.

3. When the mixture reaches 238°F (soft ball stage), remove from heat and allow to cool to around 110°F. Add the vanilla and whip mixture until it becomes smooth and creamy.

4. Add nuts (if using) and mix. Pour into the prepared pan and refrigerate until set. Cut in 1" squares. Keep in an airtight container for a few weeks or refrigerate for longer storage.

Chocolate Caramel Peanut Butter Candy Bars

These candy bars are time-consuming, but delicious! I like to use brown rice syrup for the marshmallow-caramel layer because it's a bit healthier and it lends a nice flavor and rich brown color to the mixture, but corn syrup will also work well.

Chocolate layer

1½ cups semisweet chocolate chips

½ cup creamy peanut butter

Peanut Butter Layer

1 cup peanut butter

1 cup confectioners’ sugar

3 tablespoons cream cheese

Marshmallow-Caramel layer

3 egg whites

1 cup brown rice syrup

¼ cup butter

¼ cup brown sugar

1 teaspoon vanilla

3 cups confectioners— sugar

1 cup peanuts, crushed

Chocolate Layer

1½ cups semisweet chocolate chips

½ cup creamy peanut butter

2. Chocolate layer: In a medium saucepan over low heat, combine the chocolate chips and ½ cup peanut butter, stirring until melted and smooth. Pour into the greased pan and spread evenly. Place pan in freezer while you prepare the next layer.

3. Peanut butter layer: Beat together the peanut butter, confectioners' sugar, and cream cheese. Spread mixture over the chocolate layer. Return to freezer.

4. Marshmallow-Caramel Layer: Beat the egg whites until stiff. In a medium saucepan, combine brown rice syrup, butter, and brown sugar. Stir and heat until mixture reaches about 240°F (soft ball stage). Add vanilla and stir.

5. Pour syrup mixture in a thin stream into the egg white mixture while beating. Gradually add the confectioners' sugar and beat until fully mixed.

6. Pour mixture over the peanut butter layer and spread with a spatula. Sprinkle crushed peanuts evenly over the top.

7. Chocolate Layer: Repeat step 2 to melt the chocolate and peanut butter, and pour mixture over the top, again spreading with a clean rubber spatula.

Chocolate, Fudge, and Candy Bars

Chocolate Coconut Candy Bars

Chocolate-Dipped Honeycomb

Chocolate Peanut Butter Balls

Peanut Butter Cups

Chocolate-Dipped Pretzel Rods

Dream Bars

Cherry Cordials

Mocha Fudge

Peanut Butter Fudge

White Chocolate Peppermint Fudge

Truffles

Coconut Milk Truffles

Hazelnut Rocher Truffles

Chocolate Cheesecake Bon Bons

Peppermint Patties

Coconut Oil Peppermint Patties

Orange Creams

Penuchi

Chocolate Caramel Peanut Butter Candy Bars