Homemade Almond Roca

Don't let the holidays pass you by without making this delicious Almond Roca It makes for a fabulous neighbor gift, makes a lot in one batch and tastes amazing!

An easy and delicious homemade version of the classic Almond Roca candy

1½ cups coarsely-chopped almonds
16 oz. light brown sugar
1 lb. butter
24 oz. milk chocoalte chips

• Sprinkle ¾ cup coarsely chopped almonds onto the bottom of an 18x13 inch cookie sheet.
• Set aside.
• In a 2 qt. sauce pan, combine sugar and butter over medium high heat 
• Stir frequently for several minutes unit bubbly and thick. 
• Use a candy thermometer and cook until 290 degrees F. 
• Watch carefully after 280 degrees F to prevent it from burning. 
• Once it has reached 290 degrees F, remove from heat.
• Pour candy evenly on top of the almonds in cookie sheet. 
• Let stand for a few minutes.
• Melt chocolate chips in microwave with 1 tsp. shortening or oil to help keep it smooth. 
• Microwave in 30 second increments, stirring between each increment, until completely melted and smooth.
• Cover candy with layer of chocolate 
• Sprinkle remaining almonds evenly over the top of chocolate layer.
• Allow to set in the fridge for a few hours. 
• Once completely hardened, break into pieces using a knife.
• This recipe makes about 2 lbs of candy and is great for gifts!

Recipe: Chef in Training

Hazelnut Mochaccino Fudge

Fudge is a great idea for a yummy homemade Christmas gift. Using sweetened condensed milk, coffee and choocolate means this fudge is a cinch to make

1 cup (250 mL) hazelnuts
1 tbsp (15 mL) instant coffee granules
2 tsp (10 mL) vanilla
10 oz (283 g) bittersweet chocolate, chopped
1 can sweetened condensed milk
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) baking soda
1 pinch salt

• Line 8-inch (2 L) square metal cake pan with parchment paper; set aside.
• Spread hazelnuts on rimmed baking sheet. 
• Bake in 350 degrees F (180 degrees C) oven until fragrant, about 6 minutes. 
• Rub in towel to remove skins. 
• Chop and set aside.
• In small bowl, dissolve coffee granules in vanilla.
• In heatproof bowl over saucepan of hot (not boiling water), melt chocolate, condensed milk, coffee mixture, cinnamon, baking soda and salt, stirring until almost melted but a few small pieces remain.
• Remove from heat. Stir until smooth. 
• Stir in hazelnuts. Spread in prepared pan. 
• Refrigerate until set, about 2 hours.
• Remove fudge from pan. 
• Using knife dipped in hot water, cut into 1-inch (2.5 cm) squares. 
• Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks

Recipe: Canadian Living

Coconut Snowmen

Coconut balls dipped in white chocolate.. wearing chocolate dipped marshmallows..make the cutesr Christmas candy. Perfect for gifting

4 cups sweetened shredded coconut, coarsely chopped
3-3/4 cups confectioners' sugar
2/3 cup sweetened condensed milk
1/4 cup butter, softened
1-1/2 cups vanilla or white chips
2 packages (11-1/2 ounces each) milk chocolate chips
1 package (10 ounces) large marshmallows
Black, orange and red decorator icing
Green leaf-shaped decorator candies

• In a large bowl, combine the coconut, confectioners' sugar, milk and butter. 
• Shape into 1-1/4-in. balls
• Place on waxed paper-lined baking sheets. 
• Loosely cover and chill for 1-1/4 hours or until firm.
• In a microwave, melt vanilla chips at 70% power for 1 minute; stir. 
• Microwave in additional 10- to 20-second intervals, stirring until smooth.
• Dip balls in melted chips; place on waxed paper-lined baking sheets. 
• Chill until firm, about 15 minutes. 
• Set aside remaining melted vanilla chips.
• In a microwave, melt semisweet chips on high for about 1 minute; stir. 
• Microwave in additional 10- to 20-second intervals, stirring until smooth.
• For hats, dip each marshmallow in chocolate
• Place on a waxed paper-lined baking sheet, allowing excess to drip down. 
• Swirl the marshmallows in chocolate on waxed paper to create hat brims. 
• Chill until firm, about 15 minutes.
• Level the top of coated coconut balls. 
• Attach marshmallows hats, using reserved melted vanilla chips. 
• With black icing, add eyes and a mouth to each face; with orange icing, add a nose. 
• Use red icing and leaf candies for holly on hats. 
• Store in an airtight container.

Recipe: Taste of Home

Fruitcake White Chocolate Fudge

This colorful and festive Christmas treat is delicious and beautiful. Candied fruit, pecans and rum flavor make this Fruitcake White Chocolate Fudge Recipe extra special. It is super easy to make too! No thermometer needed. Ideal for gift giving

1 Tablespoon Butter
12 ounces White Chocolate Morsels
1/2 Cup Sweetened Condensed Milk
1/2 teaspoon Sea Salt
1/2 Cup Chopped Pecans
1½ Cups Chopped Candied Fruit, I used lemon, pineapple, red cherries and green cherries
1/4 teaspoon Rum Extract

• Line loaf pan with foil and generously grease with butter. 
• Layer a handful of nuts and fruit on the bottom of pan. 
• Set aside.
• In 3.5 quart pot over medium/low; combine butter, white chocolate, condensed milk and salt.
• Heat and stir until chocolate is melted and smooth.
• Remove from heat. 
• Stir in rum extract, fruit and pecans.
• Transfer to prepared loaf pan and spread evenly, gently pressing down.
• Refrigerate overnight.
• Remove from pan. 
• Carefully peel off foil. 
• Cut into squares.

Recipe: Wonky Wonderful

Gumdrop Fudge

Creamy Vanilla Fudge filled with colorful holiday Gum Drop candy pieces! So pretty for gift giving!

 2 cup granulated sugar
 3/4 cup heavy cream
 3/4 cup unsalted butter
 pinch of salt
 1 bag (11oz) white chocolate morsels
 1 jar (7oz) marshmallow cream
 1 1/2 cup gumdrops, chopped

• Prepare an 8inch square baking dish by lining it with parchment paper. 
• Set aside.
• Add white chocolate morsels and marshmallow cream to a large mixing bowl. 
• Set aside.
• In a large, heavy saucepan, add butter, cream, sugar and salt. 
• Bring to a boil over medium high heat, stirring frequently. 
• Once boiling, continue to boil for a full 5 minutes, stirring constantly. 
• Remove from heat and pour over white chocolate and marshmallow cream. 
• Using an electric mixer, blend for about one minute, until morsels are melted and mixture is smooth.
• Add gumdrops and fold them in with a spoon, gently. 
• Pour mixture into prepared baking dish and refrigerate for two hours (or overnight), covered with a piece of plastic wrap.
• Once set, cut into bite sized pieces and store in an airtight container in the refrigerator for up to two weeks.

Recipe: Shugary Sweets

Heavenly Hash Candy

 With just four ingredients, this candy recipe is easy and will make nice Christmas gifts.

1 (10 ounce) package miniature marshmallows
1 (12 ounce ) package semi-sweet chocolate chips
1 cup smooth peanut butter
1 cup butter

• Butter 13×9  dish.
• Spread marshmallows in an even layer in buttered dish.
• Place remaining ingredients in a medium saucepan over low heat.  
• Stir until melted.
• Swirl mixture through marshmallows making certain that all marshmallows are coated with chocolate mixture.
• Chill overnight before cutting.  
• Store in refrigerator.

Recipe: Syrup and Biscuits

Gingerbread Fudge

 This quick and easy microwave fudge will be a new favorite holiday treat! Ideal for gift giving

2 (11oz) Bags White Chocolate Chips (about 3½ cups)
14 oz Sweetened Condensed Milk (NOT evaporated milk)
1 teaspoon Gingerbread Spice

Topping
2 Tablespoons Powdered Sugar mixed with 1/4 teaspoon Gingerbread Spice
Gingerbread Boy Sprinkles - optional

• In a microwave safe bowl; combine white chocolate and sweetened condensed milk.
• Microwave 30 seconds. Stir. 
• Microwave 30 more seconds, immediately add gingerbread spice and stir vigorously until smooth.
• Transfer to an 8x8 dish that has been lined with foil and generously greased with butter.
• Spread mixture evenly into dish.
• Refrigerate at least 6 hours.
• Remove fudge from dish and carefully peel foil from fudge. 
• Cut into cubes.
• If adding gingerbread boy sprinkles; melt 2-3 Tb white chocolate to attach sprinkles to fudge.
• Dust fudge with sugar mixture.

Recipe: Wonky Wonderful

Eggnog Truffles

Don't let the holiday season pass by without making up a big batch of this Eggnog Truffles. Loaded with your favorite holiday eggnog flavor, from nutmeg to the rum flavoring , they are ideal for your cookie tray, late night indulgence, or to gift.

12-ounce bag white chocolate melts (or white chocolate almond bark), divided
1 1/2 Tablespoons eggnog
4 ounces cream cheese (1/2 block), softened
1/2 teaspoon rum extract
3/4 cup powdered sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg plus more to garnish

• Line a cookie sheet with parchment paper and set aside.
• Add the softened cream cheese, powdered sugar, cinnamon, nutmeg and rum extract to a medium mixing bowl. 
• With an electric mixer, mix on medium speed until completely blended and smooth. 
• Set aside.
• Add ⅔ cup of the white chocolate melts and the eggnog to a microwave safe bowl. 
• Microwave at 50% power for one minute. 
• Remove from microwave and stir until completely melted and smooth. 
• Since all microwave wattages are different, you may have to microwave for an additional 20-30 seconds until the chocolate is completely melted. 
• Fold the melted chocolate into the cream cheese mixture.
• Place bowl in the freezer for 15 minutes for easier handling.
• Roll the truffle dough into 1 inch balls and place on the parchment lined cookie sheet. 
• Place in refrigerator for 15 minutes to allow to harden. 
• Rolling the dough into balls with your hands will soften the dough quite a bit
• Melt the remaining white chocolate melts in the microwave at 50% power for one minute (or more, if needed). 
• Remove from microwave and stir until completely melted.
• Dip each truffle ball into the melted white chocolate and place back on the lined cookie sheet.
• Immediately, sprinkle ground nutmeg on top of each eggnog truffle.
• Chill for 30 minutes to allow the white chocolate coating to completely harden.
• Store in an airtight container in the refrigerator for up to one week.

Recipe: Premeditated Leftovers

Christmas Coal Fudge

Easy to make in minutes and creates the creamiest candy that looks like a lump of coal. The perfect gift for the holidays or for stuffing your stockings, this black colored candy is a present rather than a punishment.

495 grams white chocolate bars or chips
1¼ cups sweetened condensed milk 1 can
4 tablespoons unsalted butter
½ teaspoon sea salt
1 teaspoon vanilla extract
2 teaspoons gel black food coloring
2 teaspoons black or metallic sprinkles or sanding sugar optional

• Grease and line an 8×8 square pan with parchment paper.
• Using a small to medium pot add white chocolate, sweetened condensed milk, butter, sea salt, and vanilla. 
• Stir consistently on medium-low heat until melted, about 7 minutes.
• Remove the pot from the burner and add in black food coloring. 
• Stir until well combined with a whisk or a black/dark spatula.
• Quickly pour into 8×8 pan. 
• If you need to get an even spread you can shake or lightly, but with force, tap the bottom of the pan on the counter.
• Add as many sprinkles as desired and allow to set in the fridge overnight or for 8 hours.
• Cut into squares, measuring with a ruler.

Recipe: Princess Pinky Girl

Eggnog Fudge

This easy eggnog fudge is the perfect way to enjoy the taste of eggnog without the heaviness of drinking it. A perfect addition to your Christmas cookie trays!

1/2 cup Butter

3/4 cup Eggnog
2 cup Sugar
12 oz White Chocolate Chips
7 oz Marshmallow Creme
1/2 tsp Nutmeg
2 tsp Vanilla

• Line an 8×8 pan with foil allowing some to hang over the sides of the pan; 
• Butter the bottom and sides of the foil.
• Combine butter, eggnog and sugar in a pan and bring to a boil over medium heat.
• Cook until temperature reaches 234F.
• Remove from heat and stir in white chocolate until completely melted and incorporated.
• Stir in Marshmallow creme, vanilla and nutmeg until smooth.
• Spread into prepared pan.
• Dust top with a little more nutmeg.
• Allow to cool completely before removing from pan and cutting

Recipe: Moms Need To Know

Chocolate Hazelnut Truffles

Delectable candies with a nutty surprise inside. Ideal for gift giving

3/4 cup confectioners' sugar
2 tablespoons baking cocoa
4 milk chocolate candy bars (1.55 ounces each)
6 tablespoons butter (no substitutes)
1/4 cup whipping cream
24 whole hazelnuts
1 cup ground hazelnuts, toasted

• In a bowl, sift together confectioners' sugar and cocoa 
• Set aside. 
• In a saucepan, melt candy bars and butter. 
• Add the 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. 
• 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. 

Recipe: Taste of Home

Lemon Meringue Pie Fudge

 It's fudge with a crust!! Easy, fast, no cook - this is the perfect lemon fudge recipe. 

1 1/2 cups cookie crumbs (shortbread, lemon shortbread, or lemon cookies)
3 tablespoons butter, melted 
4 cups white chocolate chips, divided
1 can (14 ounces) sweetened condensed milk
1 teaspoon pure lemon extract
Optional: for more punch of lemon, add about 1/2-1 teaspoon lemon zest
2-3 drops yellow food coloring, if desired
3/4 cup marshmallow fluff

• Cover a 8x8 or 9x9 pan with foil and spray with cooking spray.
• Mix cookie crumbs and butter 
• Press into pan
• Bake at 350 degrees for 15 minutes. 
• Let cool while you prepare filling.
• Place one cup of white chocolate chips in a small bowl. 
• Set aside.
• Place remaining 3 cups of white chocolate chips in a medium saucepan. 
• Add the sweetened condensed milk 
• Heat over medium-low heat, stirring, until melted.
• Meanwhile place the bowl of chips in the microwave and heat, on 50% power, for about 1-2 minutes, stirring each 30 seconds.
• Once the chips and  condensed milk in the pan have melted, remove from heat and stir in lemon extract, zest (if using), and food coloring. 
• Pour over crust.
• Working quickly, stir fluff into the white chocolate chips you melted in the microwave. 
• The chocolate will seize a little, but that’s okay. 
• If needed, microwave an additional 15 seconds to help the mixture stir together. 
• Drop chunks of the fluff mixture on top of the lemon fudge 
• Use a knife or offset spatula to swirl into the top. 
• Cool on counter for about 10-15 minutes and then chill until set. 
• Slice and serve.

Recipe: Crazy for Crust

White Chocolate, Pistachio & Cranberry Fudge

Not too sweet, just creamy and delicious with a little crunch from the pistachios and slightly tart from the cranberries. Ideal for a Christmas Gift

28 ounces (800 grams) sweetened condensed milk
32 ounces (907) baking white chocolate chips
1 teaspoon vanilla extract
4 ounces (113 grams) dried cranberries
4 ounces shelled (113 grams) pistachios, unsalted

• Cut 2 pieces of parchment paper measuring 15 x 8 inches.
• Place into an 8 x 8 inch square baking dish in a 'cross' shape to help remove the fudge from the pan.
• To a saucepan add the condensed milk over medium low heat and bring to a very low simmer
• Cook for 5 minutes.
• Turn off the heat and allow to cool a little. 
• Add the white chocolate in small batches while stirring to slowly incorporate. 
• Continue to stir until the chocolate has melted. 
• Add the vanilla extract, cranberries and pistachios, stir to mix well. 
• Pour the mix into the prepared pan and smooth the top.
• Refrigerate for at least 2 hours until set.
• Once set, cut into 2 x 2 inch squares. 
• If it is too hard to cut, leave at a room temperature for 30 minutes.

Recipe: Culinary Ginger

Candy Cane Fudge

This easy recipe for Candy Cane Fudge is both festive and delicious for the holidays...and uses only four ingredients

110 (or 18 ounces) Hersheys Candy Cane Kisses (unwrapped)
One 14-ounce can sweetened condensed milk
1/4 cup (4 tablespoons) salted butter, cut into pieces
4 large candy canes, crushed

• Spray an 8x8 inch pan with nonstick spray.
• Line with waxed paper so that the waxed paper comes up two sides (you'll want to use those two sides later like a handle... to pull the fudge out of the pan).
• In a medium glass or pyrex bowl, combine the Kisses, sweetened condensed milk and butter.
• Microwave in 30 second bursts until all is melted and smooth (stir after each burst). 
• Alternately, this can be done in a double boiler. 
• Heat until melted.
• Pour the mixture into the prepared pan and smooth the top. 
• Sprinkle crushed candy canes on top and press gently to adhere. 
• Chill for at least 2 hours, or until fudge is completely cooled and hardened. 
• Loosen up the other sides of the fudge in the pan by using a knife. 
• Use the waxed paper like handles and wiggle it out of the pan. 
• Peel off the waxed paper and place the fudge slab on a cutting board.
•  Cut and serve, or store in a covered container (at room temperature or in the freezer) until ready to serve.

Recipe: Recipe Girl

Peppermint Bark Fudge

This peppermint bark fudge is a delicious chocolate and white chocolate two layer fudge made in the microwave, without a candy thermometer! It has the perfect light peppermint taste, and is topped with candy cane pieces. It's got the same great flavors of traditional peppermint bark, but in fudge form!

14 oz can sweetened condensed milk (divided)
12 oz semi sweet or dark chocolate chips
12 oz white chocolate chips
2 TBS butter (divided)
1/2 tsp peppermint extract
3 Tbsp crushed candy cane pieces

• Separate your sweetened condensed milk evenly into two medium sized microwave safe bowls.
• Add your chocolate chips to one of the bowls, and your milk chocolate chips to the other.
• Add 1 Tbsp of butter to each of the bowls.
• Microwave the chocolate bowl for about 30 seconds, then stir.
• Microwave for another 30 seconds and stir till fudge is totally smooth. (Microwave longer if needed)
• Pour the chocolate mixture into a 9x9in baking dish lined with foil or parchment paper
• Smooth the top with a rubber spatula.
• Microwave the white chocolate bowl for about 30 seconds, then stir.
• Microwave again for 30 seconds and stir till fudge is totally smooth.
• Stir the peppermint extract into the white chocolate mixture.
• Pour the white chocolate fudge over the chocolate fudge and spread around evenly.
• Sprinkle crushed candy cane pieces over the top of the fudge and press lightly into the top.
• Allow the fudge to set for several hours at room temperature till hard, or put the fudge in the fridge for about 1 hour for a quicker set.
• Slice and serve.
• Store any extras in an airtight container for 2-3 days.
• Peppermint pieces start to soften after too long

Recipe: Like Mother Like Daughter

White Chocolate Lemon Truffles

Deliciously sweet and creamy with a pronounced lemon flavor. They have a melt-in-your-mouth texture, and the addition of the sugar coating gives a nice texture contrast. Wonderful for an edible homemade gift

1/3 cup plus 1 Tbsp. heavy cream
grated zest of 1 lemon
9 ounces good quality white chocolate, finely chopped
pinch of salt
1/4 cup (1/2 stick) unsalted butter, cut into thin slices
2 tsp. freshly-squeezed, strained lemon juice
granulated Sugar, for coating

• In small, heavy, non-aluminum saucepan, combine the heavy cream and lemon zest.
• Over low heat, heat until cream comes to a simmer, stirring occasionally.
• Remove from heat, cover tightly and let sit for 20 minutes.
• Combine the white chocolate, salt, and butter in medium heatproof bowl.
• Remove the cover from the cream and reheat over low heat, stirring occasionally, until it reaches a simmer.
• Remove from heat.
• Strain through fine-meshed strainer into white chocolate mixture.
• Press down on the lemon zest left in the strainer to extract all the liquid from it.
• Place white chocolate mixture over a pot of warm water on low heat (water should not touch bottom of bowl).
• Stir the chocolate frequently just until almost melted.
• Remove the bowl from the warm pot.
• Stir until the chocolate is melted and smooth.
• *White chocolate can be difficult when melting. If there are small lumps of white chocolate use a food processor and process the mixture at high speed just until smooth
• Stir in lemon juice.
• Transfer the mixture to a small bowl.
• Chill at least 4 hours, covering tightly when cold.
• To make truffles: Using a small cookie scoop or a spoon, form balls of about 1 inch diameter from the cold truffle base.
• Roll in sugar until well-coated.
• Store truffles airtight in refrigerator for up to one week or freeze for longer storage.
• To serve, remove from refrigerator 15 to 20 minutes prior to serving time.
• Let stand at room temperature, covered, until serving time.

Recipe: What Megan's Making