CONFECTIONS
Chocolate-Dipped Praline Pretzels
Sweet & Salty Popcorn Snack Mix
THE SCOOP ON PERFECT CONFECTIONS
Secrets to create candy shop-worthy treats
1. For candy-making success, use a candy thermometer for precision.
2. As sugar crystallizes on edge of pan, use a wet pastry brush to wash down pan sides.
3. Adding acid, like lemon juice, inhibits the formation of crystals.
4. Set the bottom of the pan in ice water to stop syrups from cooking.
5. Use a double boiler to melt chocolate. Improvise one with a bowl over a saucepan of simmering water.
6. Copper ions combine with egg protein yielding more stable beaten egg whites. Use a copper bowl, if possible.
SORGHUM MARSHMALLOWS
HANDS-ON 40 MIN. TOTAL 8 HOURS, 50 MIN.
Pillowy and sweetened with flavorful sorghum syrup, these marshmallows can float atop a mug of cocoa or be wrapped up for holiday giving.
INGREDIENTS
3 envelopes unflavored gelatin
½ cup cold water
1½ cups granulated sugar
1¼ cups sorghum syrup*
¼ tsp. kosher salt
¼ cup cornstarch
¼ cup powdered sugar
Butter
Vegetable cooking spray
1. Sprinkle gelatin over ½ cup cold water in bowl of a heavy-duty electric stand mixer. Stir together granulated sugar, next 2 ingredients, and ½ cup water in a 4½-qt. saucepan over medium-high heat; cover and cook 3 minutes, bringing to a boil. Uncover and boil, stirring often, until syrup thickens and a candy thermometer registers 240°F (about 8 to 12 minutes; lower heat as necessary to prevent mixture from boiling over).
2. Gradually add hot sugar mixture to gelatin mixture, beating mixture at low speed, using whisk attachment, 30 seconds or until blended. Increase speed to high (cover bowl with a towel to prevent splattering); beat 10 to 12 minutes or until mixture cools to room temperature and is thick but still pourable.
3. Whisk together cornstarch and powdered sugar. Dust a buttered 13- x 9-inch baking dish with 1 Tbsp. cornstarch mixture. Pour gelatin mixture into prepared dish; smooth with a lightly greased (with cooking spray) spatula. Dust with 1½ Tbsp. cornstarch mixture. Cover remaining cornstarch mixture tightly, and reserve. Let marshmallow mixture stand, uncovered, in a cool, dry place 8 to 14 hours or until dry enough to release from baking dish and no longer sticky.
4. Invert marshmallow slab onto cutting board; cut into squares (about 1 inch each). Toss squares in reserved cornstarch mixture to coat. Store marshmallows in an airtight container at room temperature up to 2 weeks.
* Cane syrup may be substituted for sorghum syrup.
MAKES 8 to 9 dozen
DIVINITY
HANDS-ON 50 MIN. TOTAL 1 HOUR, 30 MIN.
Don’t leave anything to chance when making candy. Choose a sunny day with low humidity, gather your equipment before you begin, and measure ingredients precisely. This will help ensure the divinity is feather-light and tender.
INGREDIENTS
2½ cups sugar
½ cup light corn syrup
¼ tsp. salt
2 large egg whites
1 tsp. vanilla extract
1 cup toasted chopped pecans
Wax paper
1. Preheat oven to 350°F.
2. Combine sugar, corn syrup, salt, and ½ cup water in a heavy 2-qt. saucepan over low heat, and cook, stirring just until sugar dissolves. Cook until a candy thermometer registers 248°F (firm ball stage). Remove from heat.
3. While syrup cooks, beat egg whites at high speed with an electric mixer until stiff peaks form. Gradually pour half of hot syrup into egg whites in a slow, steady stream, beating constantly at high speed 5 minutes. Cook remaining syrup over medium heat, stirring occasionally, 4 to 5 minutes or until a candy thermometer registers 272°F (soft crack stage). Gradually pour hot syrup and vanilla into egg white mixture in a slow, steady stream, beating constantly at high speed until mixture holds its shape (6 to 8 minutes). Stir in chopped pecans.
4. Working quickly, drop mixture by rounded teaspoonfuls onto greased wax paper. Cool 30 minutes.
MAKES about 1¾ lb.
COOKIE SWAP
For Cherry Divinity, substitute 1 cup chopped red candied cherries for pecans. For Peanut Ripple Divinity, omit pecans, and stir in ½ cup peanut butter morsels and ½ cup chopped dry-roasted peanuts.
CITRUS MINTS
HANDS-ON 30 MIN. TOTAL 4 HOURS, 30 MIN.
Citrus and peppermint combine in a refreshing melt-in-your-mouth mint that is perfect for giving any time of year. This recipe makes a lot of candies, so sharing is a good thing. Use powdered sugar to keep the dough from sticking to your hands.
INGREDIENTS
4 oz. cream cheese
2 Tbsp. butter
1 (16-oz.) package powdered sugar
¼ tsp. peppermint extract
½ tsp. loosely packed lime zest
½ tsp. loosely packed lemon zest
1. Combine cream cheese and butter in a saucepan over low heat, and cook, stirring constantly, until mixture is smooth. Remove from heat.
2. Gradually add powdered sugar, stirring until blended. Stir in peppermint extract and zests.
3. Divide mixture into 8 equal portions. Roll each portion into a 12-inch-long rope. Cut into ½-inch pieces. Let stand 4 hours.
MAKES about 13 dozen
COOKIE SWAP
For Cream Cheese Candy, prepare recipe as directed, omitting peppermint extract and zests.
COCONUT JOYS
HANDS-ON 30 MIN. TOTAL 1 HOUR, 30 MIN.
These are simple to make and oh-so-sweet. For a spin on the classic chocolate-almond-coconut candy bar, just press a toasted almond into the coconut balls before drizzling with chocolate.
INGREDIENTS
½ cup butter
2 cups sifted powdered sugar
3 cups sweetened flaked coconut
⅓ cup semisweet chocolate morsels
1. Melt butter in a saucepan over low heat; remove from heat. Stir in sugar and coconut. Shape into ¾-inch balls. Cover and chill 1 hour or until firm.
2. Microwave chocolate morsels in a small microwave-safe bowl at HIGH 30 seconds, or until melted and smooth. Spoon chocolate into a small zip-top plastic freezer bag; seal bag. Snip 1 corner of bag to make a tiny hole. Drizzle a small amount of chocolate over coconut balls. Store in refrigerator.
MAKES 3½ dozen
SMART COOKIE
Sailors aboard Vasco de Gama’s ships gave coconuts the name “coco” after the head of a bogeyman due to its hairy appearance and dimpled “eyes.” The English added “nut” to the name.
PULLED CANDY
HANDS-ON 50 MIN. TOTAL 1 HOUR, 50 MIN.
This county fair favorite is fun to make. Sugar is cooked with butter and flavorings, and the mixture is pulled repeatedly into long ropes and twisted as it cools, giving it a shiny opaque color. Saltwater taffy, made popular in the late 1800s in Atlantic City, was given its name because a small amount of saltwater was added to the mixture.
INGREDIENTS
3 cups sugar
½ cup light corn syrup
¼ cup white vinegar
¼ tsp. orange or peppermint extract
Food coloring
Butter
Wax paper
1. Combine sugar, corn syrup, vinegar, and ½ cup water in a large saucepan over medium-low heat; cook, stirring occasionally, 5 to 10 minutes or until sugar dissolves. Using a pastry brush dipped in hot water, brush down any sugar crystals on sides of pan. Cook until a candy thermometer registers 270°F (soft crack stage), about 25 minutes (do not stir). Remove from heat.
2. Add orange or peppermint extract and food coloring. Pour into a buttered 15- x 10-inch jelly-roll pan. Let stand 30 minutes.
3. With buttered hands, pull candy until porous and light colored (about 30 minutes). Cut into small pieces with buttered kitchen shears. Wrap in wax paper.
MAKES about 9 dozen
SMART COOKIE
Tips for pulling candy:
• When candy is cool enough to handle, pull it with buttered hands until it lightens in color, becomes more elastic, and springs back. (Look for parallel ridges that will form on the surface.)
• When candy is ready for cutting, pull it into a rope about ½ to ¾ inch in diameter, and cut with buttered shears or a knife.
POTATO CANDY
HANDS-ON 30 MIN. TOTAL 1 HOUR, 30 MIN.
This old-school candy reminds us of divinity and other traditional homemade Southern sweets. The recipe is a testament to the genius of thrifty cooks who based the confection on leftover mashed potatoes.
INGREDIENTS
⅓ cup peeled, cooked, and mashed russet potato, cold (about 1 large potato)
1 Tbsp. milk
1 tsp. vanilla extract
⅛ tsp. table salt
6 to 7 cups powdered sugar
Parchment paper
⅓ cup creamy peanut butter
1. Beat mashed potato and next 3 ingredients at medium speed with a heavy-duty electric mixer 2 minutes. Beat in 6 cups powdered sugar, 1 cup at a time. Add up to 1 cup powdered sugar, 1 Tbsp. at a time, to form dough.
2. Gather dough into a ball; dust with powdered sugar. Roll to ⅛-inch thickness on parchment paper, and cut into a 12- x 10-inch rectangle. Generously sprinkle powdered sugar over dough, and place a piece of parchment paper over rectangle. Invert rectangle; discard parchment paper on top.
3. Spread peanut butter over dough. Starting at 1 long side, tightly roll up candy, jelly-roll fashion, using parchment paper as a guide. Wrap in parchment paper, and freeze 1 hour. Cut into ¼-inch-thick slices, and serve. Refrigerate sliced candy in an airtight container up to 1 week.
MAKES about 3 dozen
BUTTERSCOTCH DROPS
HANDS-ON 15 MIN. TOTAL 35 MIN.
The crunch in this simple three-ingredient treat comes from shoestring potato sticks. Like pretzels or saltines, they add a bit of salty flavor to balance the sweetness.
INGREDIENTS
1 (6-oz.) package butterscotch morsels*
1 cup dry-roasted peanuts
1 cup shoestring potato sticks, broken into pieces
Wax paper
1. Melt morsels in a saucepan over low heat. Stir in peanuts and potato sticks.
2. Drop mixture by teaspoonfuls onto wax paper, and cool completely (about 20 minutes).
* 1 (6-oz.) package peanut butter morsels may be substituted for butterscotch morsels.
MAKES 2½ dozen
SMART COOKIE
Authentic butterscotch candy is created by combining melted butter and dark brown sugar. Unlike caramel, true butterscotch does not contain milk.
COLA CANDY
HANDS-ON 30 MIN. TOTAL 1 HOUR
This refrigerator candy is similar to bourbon balls, only spiked with cola instead of bourbon to lend broader appeal.
INGREDIENTS
3½ cups vanilla wafer crumbs
2 cups powdered sugar
1 cup chopped pecans
½ cup cola soft drink*
2 Tbsp. butter, melted
Cola Frosting
1. Combine first 5 ingredients. Shape mixture into 1-inch balls. Cover and chill at least 30 minutes.
2. Drizzle or dip balls in Cola Frosting; chill until ready to serve.
*Any dark soft drink may be substituted for cola soft drink.
MAKES 2 dozen
COLA FROSTING
Whisk together ¾ cup powdered sugar, ½ tsp. vanilla extract, ½ cup softened butter, and ⅓ cup cola soft drink in a medium bowl.
SMART COOKIE
Southerners have long turned to their favorite cola beverage to make sheet cake, brownies, barbecue sauce, and marinades. Carbonated colas were originally flavored with kola nuts, though nowadays they use brand-specific combinations of sugar, citrus oils, tamarind, cinnamon, vanilla, and an acidic ingredient.
PRALINE PECANS
HANDS-ON 5 MIN. TOTAL 40 MIN.
Unlike the sweet shards of pecan-studded candy that are traditional Southern pralines, these nuts get a crunchy praline coating to make a perfectly bite-size treat for cocktail hour or snacking. Be sure to use a heavy saucepan, and work quickly when spooning the pecan mixture onto the wax paper.
INGREDIENTS
1½ cups granulated sugar
¾ cup firmly packed brown sugar
½ cup butter
½ cup milk
2 Tbsp. corn syrup
5 cups toasted pecan halves
Wax paper
1. Bring first 5 ingredients to a boil in a heavy 3-qt. saucepan over medium heat, stirring constantly. Boil, stirring constantly, 7 to 8 minutes or until a candy thermometer registers 234°F.
2. Remove from heat, and vigorously stir in pecans. Spoon pecan mixture onto wax paper, spreading in an even layer. Let stand 20 minutes or until firm.
3. Break mixture apart into small pieces. Store in an airtight container at room temperature up to 1 week. Freeze in an airtight container or zip-top plastic freezer bag up to 1 month.
MAKES about 8 cups
PARTY PERFECT
These bite-size candied pecans are delicious for snacking and garnishing salads or sweet potato casserole. Package them in vintage paper-lined tins for giving—and to keep moisture out.
SOUTHERN PRALINES
HANDS-ON 30 MIN. TOTAL 40 MIN.
Pralines are the South’s most iconic candy. These irresistible nuggets of caramel and pecans aren’t difficult to make, and the requirements are few: plenty of stirring, patience, and careful attention. A candy thermometer is key to the success of this classic sweet.
INGREDIENTS
2 cups sugar
2 cups pecan halves
¾ cup buttermilk
2 Tbsp. butter
⅛ tsp. table salt
¾ tsp. baking soda
Parchment paper
1. Combine first 5 ingredients in a large heavy saucepan over low heat; cook, stirring occasionally, 10 minutes or until sugar dissolves. Cook, stirring constantly, until a candy thermometer registers 235°F (soft ball stage).
2. Remove from heat, and stir in baking soda. Beat with a wooden spoon just until mixture begins to thicken. Working quickly, drop mixture by tablespoonfuls onto parchment paper. Let stand at least 30 minutes or until firm.
MAKES 1½ to 2 dozen
SMART COOKIE
This delectable Louisiana brittle candy dates back to 1750. Originally, the patty-shaped, fudge-like delicacy was made with almonds—the preferred nut of the French—and was considered an aid to digestion at the end of a meal. However, the Creoles quickly found a better alternative in the abundant pecan and replaced the white sugar with brown. Today it’s considered one of the paramount sweets in the South, particularly in Texas and Louisiana.
“P” NUT BRITTLE
HANDS-ON 45 MIN. TOTAL 1 HOUR, 15 MIN.
Georgia is known for its peanut crop. The locals like to eat raw unroasted peanuts in the fall and use them in peanut brittle during the holidays. We added pistachios to the mix for a unique new spin on a Southern favorite.
INGREDIENTS
Butter
2 cups sugar
1 cup light corn syrup
1¼ cups raw peanuts
1¼ cups raw pistachios
½ tsp. baking soda
1 Tbsp. butter
1 tsp. vanilla extract
1. Preheat oven to 250°F. Lightly butter a 15- x 10-inch jelly-roll pan. Heat pan in oven 5 minutes.
2. Combine sugar and syrup in a large heavy saucepan over medium-low heat; cook, stirring occasionally, 25 minutes or until mixture starts to bubble and a candy thermometer registers 240°F (soft ball stage). Cover and cook 2 to 3 minutes to wash down sugar crystals from sides of pan (do not stir).
3. Add peanuts and pistachios; cook over medium-low heat until candy thermometer registers 300°F (hard crack stage), about 25 minutes (do not stir). Remove from heat. Carefully stir in baking soda, 1 Tbsp. butter, and vanilla. Spread mixture onto warm pan; and cool completely (about 1 hour). Break into pieces; store cooled brittle in an airtight container in a cool, dry place up to 1 week.
MAKES about 2 lb.
SMART COOKIE
Because there is a day dedicated to everything, mark your calendars: January 26th is “National Peanut Brittle Day.”
MATZO TOFFEE BRITTLE
HANDS-ON 15 MIN. TOTAL 1 HOUR, 40 MIN.
Crisp matzo crackers form a delicate base for this caramel-chocolate-almond treat.
INGREDIENTS
Vegetable cooking spray
3½ sheets unsalted matzos
1 cup unsalted butter
1 cup firmly packed light brown sugar
1 cup semisweet chocolate morsels
⅓ cup toasted sliced almonds
1. Preheat oven to 350°F. Line a 15- x 10-inch jelly-roll pan with aluminum foil; lightly grease foil with cooking spray. Arrange matzos in a single layer in prepared pan, breaking as necessary to fit and completely cover bottom of pan.
2. Bring butter and brown sugar to a boil in a small saucepan over medium-high heat, stirring occasionally. Boil, stirring constantly, 3 minutes. Carefully pour mixture evenly over matzos in pan, and spread over matzos.
3. Bake at 350°F for 15 minutes. (Mixture will start to bubble at about 10 minutes. Continue to bake to 15 minutes.) Carefully transfer pan to a wire rack. (Mixture will still be bubbly.) Let stand 1 minute at room temperature or until no longer bubbly. Sprinkle evenly with chocolate morsels; let stand 1 minute or until morsels soften. Spread morsels over brittle; sprinkle with almonds. Let stand 30 minutes.
4. Chill brittle 30 minutes or until chocolate is firm. Break into about 20 pieces. Refrigerate in an airtight container up to 1 week.
NOTE: We tested with Manischewitz Unsalted Matzos.
MAKES about about 1½ lb.
PARTY PERFECT
A welcome treat on the Passover table, these rich yet delicate sweets are an ideal end to the holiday meal.
ALMOND TOFFEE
HANDS-ON 10 MIN. TOTAL 1 HOUR, 30 MIN.
This crisp candy melts into buttery richness in the mouth, making it an enduring favorite for generations of sweet tooths. Try Southern-made chocolate like Olive & Sinclair.
INGREDIENTS
Vegetable cooking spray
1½ cups chopped toasted slivered almonds, divided
1 cup sugar
1 cup butter
1 Tbsp. light corn syrup
1 cup semisweet or milk chocolate morsels
1. Spread 1 cup almonds into a 9-inch circle on a lightly greased (with cooking spray) baking sheet.
2. Bring sugar, butter, corn syrup, and ¼ cup water to a boil in a heavy saucepan over medium heat; cook, stirring constantly, until golden brown and a candy thermometer registers 290°F to 310°F (about 15 minutes). Carefully pour mixture evenly over almonds on baking sheet. Cool; break into pieces.
3. Microwave chocolate morsels in a small bowl at HIGH 1 minute or until melted and smooth, stirring after 30 seconds. Dip half of each toffee piece into melted chocolate; sprinkle with remaining chopped almonds. Chill 30 minutes or until chocolate is firm. Store in an airtight container up to 1 week.
MAKES about 1½ lb.
SALTINE CRACKER CANDY
HANDS-ON 25 MIN. TOTAL 2 HOURS, 25 MIN.
Many of us will remember making this candy as children. It sounds peculiar, but it is really good, especially if you like the combination of salty and sweet.
INGREDIENTS
24 saltine crackers
1 cup butter
1 cup firmly packed light brown sugar
1 (12-oz.) package milk chocolate morsels
½ cup chopped nuts, such as pistachios, pecans, or walnuts
1. Preheat oven to 325°F. Line bottom of a 13- x 9-inch baking pan with aluminum foil. Arrange crackers in a single layer in pan.
2. Microwave butter and brown sugar in a microwave-safe glass bowl at HIGH for 3 to 4 minutes or until sugar dissolves, stirring occasionally. Carefully pour butter mixture evenly over crackers; spread to coat.
3. Bake at 325°F for 15 minutes or until bubbly. Remove from oven. Sprinkle evenly with chocolate morsels; let stand 30 seconds or until morsels soften. Spread morsels over candy; sprinkle with chopped nuts.
4. Cover and chill candy at least 2 hours. Cut into bars or break into pieces. Refrigerate in an airtight container.
MAKES about 1 dozen bars
SMART COOKIE
The saltine was released in 1876 by Nabisco with the slogan “Polly wants a cracker,” but didn't become hugely popular until the Great Depression. The precisely placed holes are created when the thin dough is docked to allow steam to escape during baking, yielding a crispy cracker.
PUMPKIN FUDGE
HANDS-ON 25 MIN. TOTAL 2 HOURS, 25 MIN.
These sweet little pumpkin fudge bites feature canned pumpkin, white chocolate, and marshmallow crème.
INGREDIENTS
Shortening
3 cups sugar
¾ cup butter, melted
⅔ cup evaporated milk
½ cup canned pumpkin
2 Tbsp. light corn syrup
1 tsp. pumpkin pie spice
1 (12-oz.) package white chocolate morsels
1 (7-oz.) jar marshmallow crème
1 cup toasted chopped pecans
1 tsp. vanilla extract
Garnish: toasted chopped pecans
1. Bring first 6 ingredients to a boil in a 3½-qt. saucepan over medium-high heat, stirring constantly. Cook, stirring constantly, until a candy thermometer registers 234°F (soft ball stage), about 12 minutes.
2. Remove pan from heat; add next 5 ingredients, stirring until blended. Pour mixture into prepared pan. Let stand 2 hours or until cooled completely. Cut into squares or into desired shapes using cookie cutters.
MAKES about 3 lb.
SMART COOKIE
For easy removal, line the pan with aluminum foil before you begin to cook the fudge. Once the candy thermometer reaches 234°F and the remaining ingredients are added, quickly spoon the fudge into the pan. Cool completely so that the fudge is set before cutting into squares.
CHERRY- EGGNOG FUDGE
HANDS-ON 30 MIN. TOTAL 2 HOURS, 45 MIN.
Christmas isn’t complete without a dose of eggnog. This festive holiday fudge, dotted with bits of cherry red, incorporates the rich flavor of the festive boozy drink in an already classic holiday sweet for giving.
INGREDIENTS
Butter
2 cups sugar
1 cup refrigerated eggnog
2 Tbsp. butter
2 Tbsp. light corn syrup
¼ cup toasted chopped pecans
¼ cup toasted slivered almonds, chopped
½ cup chopped red candied cherries
1 tsp. vanilla extract
1. Line an 8- x 4-inch loaf pan with aluminum foil; butter foil.
2. Bring sugar and next 3 ingredients to a boil in a 4-qt. heavy saucepan over medium heat, stirring constantly. Using a pastry brush dipped in hot water, brush down any sugar crystals on sides of pan. Cook, stirring occasionally, until thermometer registers 238°F. Remove from heat.
3. Let mixture stand until candy thermometer reaches 190°F (15 to 18 minutes). Stir in pecans and remaining 3 ingredients; beat with a wooden spoon until fudge thickens and just begins to lose its gloss (5 to 8 minutes).
4. Pour mixture into prepared pan. Let stand 2 hours or until cooled completely. Cut into squares.
MAKES 1½ lb.
HOMEMADE CARAMEL TAFFY
HANDS-ON 35 MIN. TOTAL 2 HOURS, 35 MIN.
A gift of Homemade Caramel Taffy will be a sure hit for the caramel connoisseur on your list.
INGREDIENTS
Shortening
1 cup butter
1 (16-oz.) package dark brown sugar
1 (14-oz.) can sweetened condensed milk
1 cup light corn syrup
1 Tbsp. loosely packed orange zest
Wax paper
1. Line bottom and sides of an 8-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over sides; generously grease foil with shortening.
2. Melt 1 cup butter in a 3-qt. saucepan over low heat. Add in brown sugar, sweetened condensed milk, and corn syrup until smooth. Bring to a boil. Cook over medium heat, stirring constantly, until a candy thermometer registers 235°F (about 20 minutes). Remove from heat.
3. Add orange zest; stir 1 minute or until mixture is smooth and no longer bubbling. Quickly pour mixture into prepared pan. Let stand 2 hours or until completely cooled.
4. Lift caramels from pan, using foil sides as handles. Cut into 2- x 1-inch pieces with a buttered knife. Wrap each piece in wax paper or a taffy wrapper. Store at room temperature up to 1 week.
MAKES about 2½ dozen
PARTY PERFECT
Waxed taffy wrappers protect homemade taffy from humidity without sticking to candy. Find the wrappers online in solids and patterns to fit the occasion.
CHERRY-PISTACHIO BARK
HANDS-ON 15 MIN. TOTAL 1 HOUR, 15 MIN.
Bark is a sheet candy often made from chocolate and nuts. This recipe uses white chocolate and crunchy pistachios, making it perfect for holiday giving.
INGREDIENTS
Parchment paper
1¼ cups dried cherries
2 (12-oz.) packages white chocolate morsels
6 (2-oz.) vanilla candy coating squares
1¼ cups chopped red or green pistachios
1. Line a 15- x 10-inch jelly-roll pan with parchment paper. Microwave cherries and 2 Tbsp. water in a small glass bowl at HIGH 2 minutes; drain.
2. Melt white chocolate morsels and candy coating in a heavy saucepan over low heat. Remove from heat; stir in half of cherries and half of pistachios. Spread mixture into prepared pan. Sprinkle with remaining half of cherries and half of pistachios.
3. Chill 1 hour or until firm. Cut or break into pieces. Store in an airtight container.
MAKES 3½ lb.
SMART COOKIE
Bark is similar to brittle in that it’s a thin sheet of candy easily broken into pieces. However, bark is traditionally made of chocolate with any number of things embedded in it—nuts, dried fruit, pretzels, or candies. It got its name from its resemblance to the rough bark of a tree.
CHOCOLATE-DIPPED PRALINE PRETZELS
HANDS-ON 20 MIN. TOTAL 1 HOUR, 5 MIN.
Fun to make and fun to eat, these sweet-and-salty batons are great treats for giving.
INGREDIENTS
1½ cups coarsely chopped pecans
¼ cup firmly packed light brown sugar
2 Tbsp. heavy cream
Butter
Parchment paper
2 (4-oz.) semisweet chocolate baking bars, chopped
16 pretzel rods
1. Preheat oven to 350°F. Combine pecans, brown sugar, and cream in a medium bowl. Spread mixture in a single layer in a lightly buttered 9-inch round cake pan.
2. Bake at 350°F for 20 minutes or until sugar is slightly crystallized, stirring once. Cool in pan 10 minutes; finely chop. Spread mixture in a single layer on parchment paper.
3. Microwave chocolate in a microwave-safe measuring cup at HIGH 1 minute or until melted, stirring at 15-second intervals. Immediately dip two-thirds of each pretzel rod into chocolate, twirling to coat all sides. Roll coated ends of pretzels in pecan mixture. Gently place on parchment paper; let stand until chocolate is set. Store in airtight containers up to 4 days.
MAKES 16 pretzels
PARTY PERFECT
Arranged in a glass or vase on the dessert table or packaged in cellophane sleeves or glass jars for giving, these simple treats are always welcome.
BOURBON BALLS
HANDS-ON 30 MIN. TOTAL 30 MIN.
Bourbon Balls offer up a powerful punch in a small bite. These sweet, no-bake treats are a favored Southern holiday gift and a perfect nibble for parties.
INGREDIENTS
1 (12-oz.) package vanilla wafers, finely crushed
1 cup toasted chopped pecans
¾ cup powdered sugar
2 Tbsp. unsweetened cocoa
½ cup bourbon
2½ Tbsp. light corn syrup
Powdered sugar
1. Combine vanilla wafers and next 3 ingredients in a large bowl, stirring until blended.
2. Combine bourbon and corn syrup, stirring until blended. Add bourbon mixture to wafer mixture. Shape mixture into 1-inch balls; roll in powdered sugar. Cover and chill up to 2 weeks.
MAKES about 5 dozen
PARTY PERFECT
For a festive presentation, roll bourbon balls in different coatings, such as candy sprinkles, cookie crumbs, sanding sugars, or cocoa, or drizzle with icing. These make a welcome gift at the holidays or a rich post-meal sweet served with espresso.
RASPBERRY-FUDGE TRUFFLES
HANDS-ON 40 MIN. TOTAL 3 HOURS, 40 MIN.
Summertime preserves add interest to these anytime chocolate confections. Use a sturdy wooden pick to dip well-chilled or frozen balls.
INGREDIENTS
2 cups (12 oz.) semisweet chocolate morsels
2 (8-oz.) packages cream cheese, softened
1 cup seedless raspberry preserves
2 Tbsp. raspberry liqueur
1½ cups vanilla wafer crumbs
10 (2-oz.) chocolate candy coating squares
Wax paper
3 (1-oz.) white chocolate squares
1 Tbsp. shortening
1 to 2 drops red oil-based food coloring
1. Microwave chocolate morsels in a microwave-safe 4-cup glass measuring cup at HIGH 1½ to 2½ minutes or until melted, stirring at 30-second intervals.
2. Beat cream cheese at medium speed with an electric mixer until smooth. Add melted chocolate, preserves, and liqueur, beating until blended. Stir in vanilla wafer crumbs; cover and chill 2 hours.
3. Shape mixture into 1-inch balls; cover and freeze 1 hour or until firm.
4. Microwave chocolate coating in a 4-cup glass measuring cup at HIGH 1½ to 2½ minutes or until melted, stirring at 30-second intervals. Dip balls in coating; place on wax paper.
5. Microwave white chocolate and shortening in a small microwave-safe bowl at HIGH 1 minute or until melted, stirring after 30 seconds. Tint with red food coloring. Spoon mixture into a small zip-top plastic freezer bag; seal bag. Snip 1 corner of bag to make a tiny hole. Drizzle a small amount of chocolate over balls. Let stand 30 minutes or until firm. Store in refrigerator or freezer, if desired.
MAKES 6 dozen
EASY SWIRLED FUDGE
HANDS-ON 15 MIN. TOTAL 2 HOURS, 20 MIN.
A very thin crust forms over the surface of the fudge while you microwave the white chocolate mixture. Don’t be alarmed—once you swirl the two together, it will become smooth again.
INGREDIENTS
Parchment paper
½ cup butter
1 (16-oz.) package powdered sugar, sifted
½ cup unsweetened cocoa
¼ cup milk
¼ tsp. table salt
1 Tbsp. vanilla extract
1 (4-oz.) white chocolate baking bar, chopped
2 Tbsp. whipping cream
1. Line bottom and sides of an 8-inch square pan with parchment paper, allowing 2 to 3 inches to extend over sides.
2. Microwave butter in a large microwave-safe glass bowl at HIGH for 30-second intervals until melted. Gently stir in powdered sugar and next 3 ingredients. (Mixture will be lumpy.) Microwave at HIGH 30 seconds; stir in vanilla.
3. Beat mixture at medium-low speed with an electric mixer until smooth. Pour mixture evenly into prepared pan.
4. Microwave white chocolate and whipping cream in a small microwave-safe glass bowl at HIGH until white chocolate is melted, stirring after 30 seconds. Stir until mixture is smooth. Let stand 1 to 3 minutes or until slightly thickened. Spoon mixture over fudge in pan, swirling with a knife. Cover and chill until firm (about 2 hours).
NOTE: We tested in a 1,100-watt and a 1,250-watt microwave oven. Cook times will vary depending on your microwave wattage; be sure to follow the descriptions in the recipe for best results.
MAKES about 1¾ lb.
MISSISSIPPI MUD MEDALLIONS
HANDS-ON 25 MIN. TOTAL 40 MIN.
Mississippi mud cakes, pies, and brownies are a chocolate-lover’s favorites. You can swap the marshmallows for chocolate-covered espresso beans for an eye-opening change of pace.
INGREDIENTS
6 graham cracker sheets
Parchment paper
2 cups semisweet chocolate morsels
⅔ cup toasted pecan halves
½ cup mini marshmallows
1. Place 3 graham cracker sheets in a zip-top plastic freezer bag, and roll with a rolling pin until finely crushed. Spoon crushed graham crackers by level ½ teaspoonfuls 1 inch apart onto a parchment paper-lined baking sheet; flatten into 1-inch rounds. Break remaining crackers into ½-inch pieces.
2. Microwave chocolate morsels in a microwave-safe bowl at HIGH 30 seconds; stir. Microwave 10 to 20 more seconds or until melted and smooth, stirring at 10-second intervals.
3. Spoon melted chocolate into a large zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe chocolate over each graham cracker round.
4. Working quickly, gently press 1 (½-inch) graham cracker piece, 1 toasted pecan half, and a few marshmallows onto each chocolate round. Chill 15 minutes. Store in an airtight container at room temperature up to 1 week.
MAKES 3 dozen
SWEET & SALTY POPCORN SNACK MIX
HANDS-ON 30 MIN. TOTAL 1 HOUR
There’s no trick to this treat. All you need is 30 minutes to make this scary-good mix for a Halloween party or your next movie night.
INGREDIENTS
15 cups popped popcorn (about ¾ cup kernels)
Vegetable cooking spray
1 cup plus 2 Tbsp. firmly packed dark brown sugar
½ cup butter
½ cup dark corn syrup
¼ tsp. kosher salt
1 cup lightly salted dry-roasted peanuts
Wax paper
1 (10.5 oz.) package candy-coated peanut butter pieces
1. Preheat oven to 325°F. Spread popcorn in an even layer on a lightly greased (with cooking spray) heavy-duty aluminum foil-lined 13- x 18-inch pan.
2. Combine brown sugar and next 3 ingredients in a small saucepan over medium-low heat; simmer, stirring constantly, 1 minute. Pour over popcorn, and stir gently to coat.
3. Bake at 325°F for 25 minutes, stirring every 5 minutes. Add peanuts during last 5 minutes. Remove from oven, and spread on lightly greased (with cooking spray) wax paper. Cool completely (about 20 minutes). Break apart large pieces, and stir in candy pieces. Store in an airtight container up to 1 week.
MAKES about 17 ½ cups
PARTY PERFECT
The salty, sweet snack is great for any occasion. Use red and green candy-coated chocolate pieces at Christmas, red cinnamon candies at Valentine’s Day, and pastel-coated candies at Easter or for baby or bridal showers.