Valentine’s Day is the perfect time to get together with a few girlfriends, children, or grandchildren and enjoy fellowship and making homemade candy. It is so much fun to prepare, package, and share treats. Beautifully packaged homemade candy is the perfect gift for your Valentine, friends, neighbors, and teachers. Enjoy these easy recipes and the time spent with your special people. Together time in the kitchen is precious!
Millionaires
1 (11-ounce) package caramel bits
3 to 4 tablespoons milk
2 cups pecan halves
Butter for greasing wax paper
12 ounces chocolate almond bark
In microwave on defrost, at 30 second intervals, melt caramels and milk. When melted and smooth, stir in pecans. Drop by teaspoonfuls on butter-greased wax paper; allow to cool. For chocolate coating, in microwave on defrost, melt almond bark at 30-second intervals until melted. Dip caramel and pecan candy in chocolate, return to wax paper, and allow to cool.
Yield: about 3 dozen pieces
Chocolate Nut Clusters
1 (24-ounce) package chocolate almond bark
1 (24-ounce) package semi-sweet chocolate chips
1 (24-ounce) can salted peanuts or mixed nuts
In microwave, heat almond bark and chocolate chips at 2-minute intervals on defrost, stirring between intervals, until melted. When melted, stir in nuts, and spoon into small mounds on wax paper. Cool.
Yield: about 3 dozen pieces
Coconut and Pecan Pralines
2 cups unsweetened flaked coconut
2 cups chopped pecans
2 cups light brown sugar, packed
½ cup sugar
½ cup evaporated milk
½ cup light corn syrup
1 stick salted butter
½ teaspoon vanilla
Sea salt
In a bowl, stir together coconut and pecans; set aside. In a saucepan, stir together brown sugar, sugar, evaporated milk, corn syrup, and butter. Heat over medium, stirring until mixture is melted and smooth. Bring mixture to a boil, and boil without stirring until candy thermometer reads 235 degrees (soft ball stage). Remove mixture from heat, and stir in vanilla. Stir in coconut and pecan mixture, stirring 4 to 5 minutes until mixture thickens and cools slightly. Using 2 tablespoons, drop candy in mounds on wax paper. Sprinkle with sea salt and allow to cool.
Yield: about 3 dozen pieces
White Chocolate Cranberry Nut Clusters
1 (12-ounce) bag white chocolate chips
1 cup dried cranberries, chopped
1 cup finely chopped pecans or finely chopped macadamia nuts
Sea salt, additional chopped dried cranberries, and additional finely chopped nuts.
In microwave on defrost, melt white chocolate at 30-second intervals, stirring until smooth. When melted and smooth, fold in cranberries and pecans or macadamia nuts. Drop by teaspoonfuls on wax paper or pour into heart-shaped molds. Sprinkle with sea salt, cranberries, and nuts. Cool.
Yield: about 2 dozen pieces
EDI project Valentines
Date and Pecan Roll
3 cups sugar
1 cup milk
1 tablespoon butter
1 (8-ounce) package pitted Medjool dates, finely chopped
½ teaspoon vanilla
2 cups chopped pecans
Confectioners’ sugar for rolling out mixture
In a saucepan over medium heat, stir together sugar, milk, and butter. Bring to a boil, and cook without stirring to 235 degrees on candy thermometer (soft ball stage). Add dates, and stir until soft. Remove from heat, and stir in vanilla and pecans until mixture begins to thicken and cool. Spread a tea towel sprinkled heavily with confectioners’ sugar on counter. Pour candy mixture down the length of towel in the center. Roll tea towel up to about a 1½- to 2-inch roll. Allow to harden, and cut into slices.
Yield: about 3 dozen pieces
EDI project Valentines
