Have you thought about how to make the best candy for the holidays, yet? I always think chocolate, chocolate, and more chocolate when I think about candy making. I have never made hand-dipped chocolates, but I have received them from neighbors at Christmas time. They are always so soft, creamy and fresh. My recipes today are old family recipes that anyone can make and are fairly inexpensive.
Have you ever made chocolate truffles? These are so simple even your kids and grandkids can make them. They are absolutely the most delicious truffles you can make, in my humble opinion. I started making these when I lived in Logan, Utah. My daughter is 35 years old now and she was born when we lived in Logan, so I think it’s safe to say I have been making these for over 35 years.
Best Candy For The Holidays:
- 12- ounce package real milk or dark chocolate chips
- 3 tablespoons milk
- 3 egg yolks
- 3/4 cup butter no substitute cut into pieces
- 1/2 teaspoon vanilla or any flavor of choice
- Chocolate Shot or “Sprinkles”
In Double Boiler, melt the chocolate chips with the milk. Beat with mixer one yolk at a time into the melted chocolate. Remove the pan from heat and start adding the butter pieces a few pieces at a time using the mixer. Beat 2-3 minutes, then mix in the vanilla. Chill the chocolate in the refrigerator. When the chocolate is workable, roll into balls the size of marbles and roll in the chocolate shot or ground nuts. Serve well chilled in tiny paper/foil cups. Keep the truffles refrigerated. Makes approximately 50 Chocolate Truffles.
Nana’s Homemade Fudge
- 1 cube butter=1/2 cup of butter or eight tablespoons of butter
- 1 can of evaporated milk
- 5-1/2 cups sugar
- 16 ounces of chocolate chips milk, semi-sweet, or butterscotch
- 2 teaspoons vanilla
Melt the butter, milk, and sugar very slowly over the stove. Stir constantly because it will scorch easily.
In a large bowl combine the chocolate chips and vanilla. Add this mixture to the butter, milk, and sugar and stirring constantly until chocolate pieces have melted. Remove from stove. Grease your 8-inch by 8-inch square pan and spread the mixture evenly. Chill until firm and cut into bite-size pieces.
I found this in our old family recipe cookbook so I had to share it! I remember my grandmother's fudge was fabulous!
Erma’s Coconut Mound Bars
- 1 can of sweetened condensed milk
- 1 large package of shredded/grated coconut
- 1/2 cup chopped pecans I use almonds
- To make the crust mix the following together:
- 1/2 cup melted butter
- 2 cups graham crackers crumbs
Preheat oven to 350 degrees. Grease a 9-inch by 13-inch pan. Place the combined crust ingredients in the pan and spread evenly. Bake for 10 minutes. Remove the pan from the oven. Pour the coconut mixture over the crust and return the pan to the oven. Bake another 15 minutes. Remove from the oven.
6-ounce pkg. semi-sweet chocolate chips
6-ounce pkg. butterscotch chips
Melt together over hot water and spread over the baked mixture above. Let cool before cutting.
These bars were the talk of the neighborhood when I was growing up. Everyone wanted my mom Erma, to make these at Christmas time. They taste very similar to a Mounds candy bar.
PRINTABLE recipe: Recipes by Food Storage Moms
Do you like to make candy for the holidays? I would love to hear what kind of candy you make with your family!