Firm-Ball Stage

Definition: Firm-Ball Stage refers to a specific temperature range when cooking sugar syrups. Firm-Ball Stage occurs at 245-250 degrees. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached firm-ball stage, it will feel firm and pliable but still slightly sticky, and will retain its shape when removed from the water but will quickly lose its shape at room temperature.

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Raspberry Fondant

Raspberry Fondant is made with fresh raspberries, so it packs plenty of flavor into these smooth raspberry creams. They’re delicious on their own, but these raspberry fondants are even better dipped in chocolate. Be sure to check out this photo tutorial showing how to make fondant if you have any questions about making old-fashioned fondant.

This recipe calls for citric acid, which adds a pleasant sourness. It can be found in many specialty baking stores and large grocery stores—I found mine in the bulk spices section of a nearby grocery store. It can be omitted, but the fondant might be missing a fruity “bite.”

1. Place the cream, corn syrup, sugar, salt, baking soda, and raspberries in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the saucepan with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer.

2. Cook the candy without stirring until the thermometer reads 240 degrees F (115 C). Once it reaches the proper temperature, remove it from the heat and take out the thermometer.

3. Pour the candy onto a greased baking sheet and allow it to sit until it feels just warm to the touch. Depending on the temperature of the room, this might take 10-20 minutes.

4. Once warm but no longer hot, sprinkle the citric acid on top, and stir in the marshmallow cream and a few drops of pink or red food coloring. The food coloring is optional, but without it the candies are more of a dull reddish-pink.

5. Begin to stir everything together with a wooden spoon. This is called “creaming” the fondant and it works best if you move in a figure-8 pattern, scraping the fondant together, working it into an 8 shape, then scraping it back into the center.

6. As you cream the fondant, it will go from shiny and translucent to shiny and opaque and start to get thicker. Continue to work it, and it will eventually lose its shine and become more opaque and have a fudge-like texture and dull finish. This creaming process takes awhile, perhaps 20 minutes, so prepare yourself and alternate arms if necessary.

7. Once the fondant is thick and stiff, test it out by rolling a piece into a ball. If it holds its shape and doesn’t collapse, the fondant is ready. If it doesn’t, continue working it with the spoon until it is stiff enough. You can either wrap it in cling wrap and store it at room temperature, or roll it into balls right away for dipping.

8. If you have rolled it into balls, store them in the refrigerator to firm up while you melt the candy coating in the microwave.

9. Once the coating is melted, dip the raspberry fondant centers into the chocolate one at a time, and place the dipped centers on a foil- or waxed paper-lined baking sheet to set. Sprinkle the tops with any desired decorations while the chocolate is still wet.

10. Place the tray in the refrigerator to harden the chocolate for about 15 minutes. Store dipped Raspberry Fondant in an airtight container in the refrigerator for up to 2 weeks, and allow them to come to room temperature before serving for best taste and texture.

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Reindeer Truffles and Reindeer Noses

Reindeer seem to get sort of a bum deal around Christmas time. If you think about it, they do all the work of pulling Santa's sleigh, but all they get for their trouble is one measly Christmas song acknowledging them--and even then, Rudolph gets most of the glory. I am here to right this wrong with a collection of candies celebrating the overlooked reindeer. You're welcome, anthropomorphized mostly-fictional animals!

Reindeer Truffles are dedicated to those of you who have always wanted to nibble a reindeer head but never known where to start. (Surely those people exist?) Chocolate truffles form the base of these Christmas candies, then the dipped truffles are finished with pretzel antlers and a red hot nose, a la Rudolph.

If the thought of eating a whole reindeer head makes you a bit queasy, perhaps I can interest you in just the nose? Reindeer Noses are actually delicious chocolate fudge balls topped with candied cherries and rolled in coconut. These stunning candies are eye-catching and make a perfect holiday party treat. Candied cherries aren't everyone's cup of tea, so you can always substitute other red candies for the cherries.

Get the recipe:
Reindeer Truffles
Reindeer Noses

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Sugarplums

Okay, folks. We all know about sugarplums from the classic line in the Christmas poem: "The children were nestled all snug in their beds, while visions of sugarplums danced in their heads." But does anyone know what a sugarplum actually is?

I'm here to tell you that Sugarplums are a delightful old-fashioned candy made from an assortment of dried fruit and nuts. Supposedly, Sugarplums got their name by including dried plums, or prunes, in the list of ingredients. My recipe doesn't call for prunes (I like using figs, dates, and cranberries), but it is very flexible, so you can customize them with whatever you have on hand.

Get the recipe: Sugarplums

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Peanut Butter Fondant

(c) 2010 Elizabeth LaBau, licensed to About.com, Inc.

Peanut Butter Fondant makes a smooth, rich peanut butter cream filling, perfect for dipping in chocolate. Dip your peanut butter fondants into chocolate and top them with crushed peanuts for a sweet, salty, creamy, crunchy treat. This is an old-fashioned fondant recipe that requires the fondant to be creamed after it is boiled. Be sure to check out this photo tutorial showing how to make fondant if you have any questions about the procedure!

Yield: about 24 fondant balls

Ingredients:

• 1.25 cups granulated sugar
• 2/3 cup cream
• 1 tbsp light corn syrup
• ? tsp salt
• 1/3 cup mini marshmallows
• 1 tsp vanilla extract
• 1/3 cup peanut butter
• 12 oz chocolate candy coating
• ? cup salted peanuts, finely chopped

Preparation:

1. Place the sugar, cream, corn syrup, and salt in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then brush down the sides of the saucepan with a wet pastry brush to prevent sugar crystals from forming. Insert a candy thermometer.

2. Cook the candy without stirring until the thermometer reads 238 degrees F (114 C). Once it reaches the proper temperature, remove it from the heat and take out the thermometer.

3. Add the miniature marshmallows, but don’t stir them in. Instead, pour the candy onto a greased baking sheet and allow it to sit until it feels just warm to the touch. Depending on the temperature of the room, this might take 10-20 minutes.

4. Once the pan is just warm, add the vanilla on top of the candy and begin to stir it with a wooden spoon. This is called “creaming” the fondant and it works best if you move in a figure-8 pattern, scraping the fondant together, working it into an 8 shape, then scraping it back into the center.

5. As you cream the fondant, it will go from shiny and translucent to shiny and opaque and start to get thicker. Continue to work it, and it will eventually lose its shine and become more opaque and have a fudge-like texture and dull finish. This creaming process takes awhile, perhaps 20 minutes, so prepare yourself and alternate arms if necessary.

6. Once the fondant is thick and stiff, add the peanut butter and work it in until it’s completely incorporated. At this point, the fondant is finished, so you can either wrap it in cling wrap and store it at room temperature, or roll it into balls right away for dipping.

7. If you have rolled it into balls, store them in the refrigerator to firm up while you melt the candy coating and finely chop the peanuts for the topping.

8. Once the coating is melted, dip the peanut butter fondant centers into the chocolate one at a time, and place the dipped centers on a foil- or waxed paper-lined baking sheet to set. Sprinkle the tops with crushed peanuts while the chocolate is still wet.

9. Place the tray in the refrigerator to harden the chocolate for about 15 minutes. Store dipped Peanut Butter Fondant in an airtight container in the refrigerator for up to 2 weeks, and allow them to come to room temperature before serving for best taste and texture.

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Fudge Presents

Congratulations! We have arrived at the end of four-plus weeks of holiday candy blogging, and we have survived. I would say we've survived in style, but I'm wearing fuzzy rabbit pajama pants as I type this, so hopefully you've survived in style, while I've just survived. Nevertheless! It's the last day of Christmas Candypalooza, and to celebrate, I brought you a present. Fudge Presents, to be precise.

These fudge candies look a little fussy, but I promise they're easy to put together. How easy are they? They're so easy, my husband actually made the ones in the photograph! This may not sound like a big deal, but this is the man who can only be trusted to make green salads because anything else has a good chance of being either raw or burned. (I love him dearly, but I speak the truth.) So my dear, sweet, cooking-challenged hubby was able to dip these fudge pieces in candy coating and then decorate them with strips of Fruit Roll-Ups, all with a minimum amount of drama and a maximum amount of fun.

To make things even easier, the fudge recipe I recommend is a simple microwave fudge--but you can of course use your favorite fudge, or adapt this idea to use brownie bites or rice crispy treats! I hope you all have yourselves a merry little Christmas, full of love and laughter and lots of sweet things.

Get the recipe: Fudge Presents

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Saltine Toffee

(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.

This easy Saltine Toffee recipe uses saltine crackers and a few common ingredients to make an uncommonly good candy that’s sweet, salty, crunchy, and chocolatey. You can make it more gourmet by adding chopped nuts or dried fruit to the top, or adding swirls of white or milk chocolate.

Prep Time: 15?minutes

Total Time: 15?minutes

Ingredients:

• 1.5 sleeves of saltine crackers
• 1 stick (4 oz) butter
• 1 cup packed brown sugar
• 2 cups chocolate chips

Preparation:

1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Crush any remaining crackers into small crumbs and set aside for now.

3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.

4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.

5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the reserved crushed crackers.

6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten saltine toffee in an airtight container for up to a week.

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Peppermint Patty Fudge

(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

Peppermint Patty Fudge is a simple microwave fudge recipe with a rich, creamy texture and a fun surprise inside: a layer of peppermint patties hidden in the middle! For convenience you will probably want to use store-bought peppermint patties, but if you would like to make your own, I recommend this peppermint patty recipe.

Yield: 1 9x9 pan

Ingredients:

• 18 oz (about 3 cups) semi-sweet chocolate chips
• 1/4 cup (4 tbsp, or 2 oz) butter, softened to room temperature
• 1 14-oz can condensed milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 25 unwrapped peppermint patties (about 1 12-oz bag)

Preparation:

1. Prepare an 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. In a large microwave-safe bowl, combine the chocolate chips and the butter butter. Microwave in 30-second increments until the chips are mostly melted, about 1-2 minutes.

3. Add the condensed milk, then stir until the chips are entirely melted and the mixture is smooth and fudgy. Add the vanilla and salt, and stir until the candy is smooth and well-mixed.

4. Pour approximately half of the fudge into the prepared pan and smooth it into an even layer.

5. Place the unwrapped peppermint patties on top of the layer of fudge, so that their edges touch. You should be able to make five rows and five columns of peppermint patties. Don't worry if it's not precise, you just want enough coverage so that each piece of fudge will have a little peppermint in it once it's sliced.

6. Scrape the remaining fudge on top of the peppermint patty layer, and smooth it until it's even.

7. Place the fudge in the refrigerator to set for at least 2 hours. Once set, cut into 1-inch squares and serve at room temperature.

8. Store Peppermint Patty Fudge in an airtight container in the refrigerator for up to two weeks, and allow it to come to room temperature before serving.

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Coal Candy

Looking for a Christmas candy for folks on your naughty list? Give them a bag of Coal Candy this holiday season! This candy looks exactly like rough chunks of coal, but tastes like a sweet mint treat. The texture is like a cross between honeycomb and a hard candy--it's a little too hard to happily crunch between your teeth, but it has an airy, frothy texture as it dissolves in your mouth. You can also experiment with making different flavors. I chose mint because it feels traditional to me, but almond, anise, or cinnamon would also be delicious. Package this Coal Candy in small burlap bags or novelty stockings for a cute, unusual holiday gift!

Get the recipe: Coal Candy

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Candy Cane Shapes

Red and white striped candy canes are already a fun, iconic shape, but they become even cooler when you use them to form custom words and shapes. The idea behind Candy Cane Shapes is so simple, you don't even need a recipe. Gently warm unwrapped candy canes with very low heat until they are soft, then bend, twist, and press them into whatever shapes you'd like. You can be literal and write words like holiday phrases or names, or create shapes like hearts, stars, or abstract spirals.

Once you've made them, what should you do with them? Well, aside from sitting back and admiring your crafty handiwork, small Candy Cane Shapes would be perfect cupcake toppers, while large shapes or phrases are perfect atop a holiday cake. Package them carefully in a clear cellophane bag, and you have a nice customized gift (or gift tag!). While they're still warm, poke a hole in the top of your candy cane shape and thread fishing wire or string through the top, and use them as custom tree ornaments. These are just a few ideas...you're sure to think up more once you get started!

Get the recipe: Candy Cane Shapes

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Coconut Potato Kisses

(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

Coconut Potato Kisses are a wonderful St. Patrick's Day candy! Use leftover (unseasoned) mashed potatoes to make this coconut-flavored candy.

Prep Time: 10?minutes

Total Time: 10?minutes

Yield: about 36 kisses

Ingredients:

• 3/4 cup warm mashed potatoes
• 1 tbsp butter
• pinch of salt
• 1 tsp vanilla extract
• 1 lb sifted powdered sugar
• 3/4 pound shredded coconut
• 12 oz chocolate candy coating

Preparation:

1. Prepare a cookie sheet by lining it with aluminum foil or waxed paper.

2. In a large mixing bowl, beat together the potatoes, butter, salt, and vanilla.

3. Slowly beat in the powdered sugar in several batches. Stir in the coconut until well-combined.

4. Drop by teaspoonfuls on the baking sheet and form into kiss shapes, or place the candy in a piping bag fitted with a large round tip and pipe kisses on the baking sheet. Chill until set, about 1 hour.

5. Microwave the candy coating until completely melted and smooth, stirring after every 30 seconds to prevent overheating.

6. Dip the kisses in the melted coating using a fork or dipping tools, and place them back on the foil-covered baking sheet to set.

7. Store Coconut Potato Kisses in an airtight container in the refrigerator for up to one week.

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Crispy Mint Chocolates

(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.

Rich ganache is studded with bits of crunchy mint candies in these Crispy Mint Chocolates. The light mint pieces contrast nicely with the dark, smooth chocolate and make for a refreshing and indulgent candy. If you want to simplify the recipe, you can use purchased peppermint hard candy in place of the homemade hard candy, and crush it finely in a food processor or blender.

Ingredients:

• 1/2 cup granulated sugar
• 1/4 cup water
• 2 tbsp corn syrup
• 1/4 tsp peppermint extract
• 8 oz chopped semi-sweet chocolate or chocolate chips
• 1 tbsp unsalted butter
• 5 tbsp heavy cream

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Line a 9x5 loaf pan or 8x8 pan with foil and spray with nonstick cooking spray; set aside for now.

2. In a small saucepan, combine the sugar, water, and corn syrup, and place over medium-high heat. Stir until the sugar dissolves, then brush down the sides with a wet pastry brush and insert a candy thermometer.

3. Continue to cook the candy, without stirring, until it reaches 300 degrees on the thermometer. As soon as the proper temperature is reached, remove the pan from the heat, take out the thermometer and stir in the mint extract, stirring just until it is mixed in. Pour the candy onto the prepared baking sheet. Carefully hold the sheet at an angle to cause the candy to spread out into a very thin layer. Allow it to cool until completely hard and set.

4. While the mint candy is cooling, prepare the chocolate ganache. Place the chocolate and butter in a large heat-safe bowl. Place the cream in a small saucepan and heat over medium until the cream simmers, but do not let it boil.

5. Pour the hot cream over the chocolate and butter and whisk until the chocolate melts and the mixture is smooth and shiny.

6. Take the hardened mint candy and peel it off the foil backing. Use a rolling pin to crush it into small pieces, or chop it with a large knife until it is fairly finely chopped. It doesn’t need to be crumb-sized, but the pieces should be small enough to bite manageably.

7. Mix the chopped mint candy into the chocolate ganache and stir until well-mixed. Pour the candy into the loaf pan and smooth it into an even layer. Refrigerate until the chocolate is set, about 2 hours.

8. Once set, remove the candy from the pan using the foil as handles. Use a large sharp knife to cut it into small squares. Allow to come to room temperature before serving for best taste and texture. Store Crispy Mint Chocolates in an airtight container in the refrigerator. The crispy mint candy tends to get softer and stickier as time goes on, so these candies are really best within a few days of being made, but they will last up to a week.

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Eggnog Truffles photo

(c) 2011 Elizabeth LaBau, licensed to About.com, Inc.

Eggnog Truffles combine the rich taste of eggnog with an extra dash of nutmeg and sweet white chocolate to produce these holiday truffles! Serve these festive truffles at a Christmas party, or make them part of a holiday goodie plate.

Make sure that you use regular eggnog (sometimes labeled "traditional" or "premium") as opposed to the "light" varieties. Light or low-calorie eggnog doesn't have enough milkfat to produce a rich, luxurious truffle.

Yield: 40 1" truffles

Ingredients:

• 2 cups (12 ounces) chopped white chocolate or white chocolate chips
• 1/8 tsp salt
• 4 tablespoons (2 ounces) butter, at room temperature
• 1/3 cup eggnog (not "light" variety)
• 1/4-1/2 tsp nutmeg, plus more to decorate
• 1/4 cup powdered sugar
• 12 ounces white chocolate candy coating

Preparation:

1. In a medium bowl, combine the white chocolate, the salt, and the butter. Place the eggnog in a small saucepan over medium-high heat and bring it to a simmer.

2. Once the eggnog is simmering and bubbles are forming around the edges of the pan, pour the hot eggnog over the white chocolate. Let it sit for a minute to soften the chocolate, then gently whisk everything together until the chocolate is dissolved and the mixture is smooth and free of lumps. If there are pockets of chocolate that won't dissolve, microwave the mixture in 6-second intervals, whisking well after each one, just until the chocolate dissolves.

3. Add 1/4 tsp of nutmeg and whisk it in. Once incorporated, taste the ganache, and add an additional 1/4 tsp nutmeg if desired.

4. Press a layer of cling wrap on top of the ganache, and refrigerate it until firm enough to scoop, at least 2 hours.

5. Once firm, use a spoon or a small candy scoop to form the truffle mixture into small 1-inch balls. Roll the balls between your palms to make them round. If they start to get sticky, dust your palms with powdered sugar periodically to keep them from sticking. Place the rolled truffles on a foil-covered baking sheet.

6. Melt the white chocolate candy coating in the microwave until it is fluid and free of lumps. Use a fork or dipping tools to dip the truffles one by one into the coating. Let excess coating drip back into the bowl, then place the truffle back on the foil-covered baking sheet. While the coating is still wet, sprinkle the top of the truffles with a light dusting of nutmeg, if desired.

7. Once all the truffles are dipped, let the coating set completely. Eggnog Truffles can be stored in an airtight container in the refrigerator for up to a week. For the best taste and texture, let them come to room temperature before serving.

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Candy Classes and Workshops

If you love making candy, maybe you’ve considered expanding your confectionary knowledge and taking candy classes. Although most diploma programs focus more on baking and patisserie, many schools offer candy workshops that range from afternoon sessions to two-week intensives. Some programs request that applicants have professional experience, but most are open to the public and many welcome novices looking to get started in candymaking.

Workshops are a great way to gain a lot of information in a short period of time, and they offer the chance to study specific topics in-depth. The hands-on nature of most courses is especially valuable in candymaking, where many techniques and skills are best learned through repetition and demonstration from a skilled practitioner.

What follows is a partial list of schools and shops that offer candy education. The information presented comes from the linked websites, but you should always confirm prices and program descriptions with the institution itself.

• Wilton School of Cake Decorating and Confectionary Art
  Location: Darien, IL
  Description: One day and three day workshop courses open to the public
  Courses include: working with gumpaste, fondant and marzipan, how to make fudge, caramels, and more.
  Cost: Inquire for prices
• Retail Confectioner’s International /Gus Pulakos Candy School
  Location: Madison, WI
  Description: Intensive two-week course in candy production and chocolate work. Minimum two years experience in candymaking required. Shorter mid-level and novice workshops are also offered.
  Courses include: caramels, fudge, chocolate, hard candy, gums, and aerated candies.
  Cost: Inquire for prices
• Notter School of Pastry Arts & Chocolate Studio
  Location: Orlando, FL
  Description: 3-6 day continuing education courses for professionals and culinary students.
  Courses include: Sugar Art, Artisinal Bonbons & Confections, Airbrushing Techniques, and Modern Candy Making.
  Cost: $375-$820
• International Sugar Art Collection
  Location: Norcross, GA
  Description: Classes range from one to five days and are for professionals and the general public.
  Courses include: gumpaste flowers, rolled fondant, and using confectionary to decorate cakes.
  Cost: $225-595
• Sugar Plum Candy School
  Location: Lincoln, NE
  Description: One and two-week courses available to those in the confectionary industry or those planning on entering the confectionary industry
  Courses include: Chocolate dipping and tempering, candy centers, and candy merchandising
  Cost: $750-$1950
• The Confectionary, Inc. Candy School
  Location: Sycamore, IL
  Description: One-on-one courses from the owners of The Confectionary, Inc.
  Cost: Email directly for more course and pricing information.
• The New School for General Studies, Culinary Arts department
  Location: New York City, NY
  Description: Full day and afternoon recreational workshops, as well as a 5-session certificate course in chocolate.
  Courses include: gumpaste flowers, chocolate tempering and molding, and holiday chocolate truffles.
  Cost: $125-$210
• Oregon Culinary Institute
  Location: Portland, OR
  Description: One-day recreational workshops
  Courses include: Sugar artistry, and chocolate
  Cost: $100

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Chocolate Banana Truffle Discs

(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.

Chocolate Banana Truffle Discs showcase the sweet tropical taste of banana paired with semi-sweet chocolate, packaged in a sophisticated disc shape. I love the shape of these distinctive discs and think it goes well with the banana chip topping, but these truffles can always be made into the standard truffle balls to save on time and effort.

Ingredients:

• 1.25 cups semi-sweet chocolate chips
• 1/2 large banana, fully ripe
• 1/3 cup heavy cream
• 12 ounces chocolate candy coating, for dipping
• 1/2 cup banana chips, for decoration (optional)

Preparation:

1. Place the cream in a small saucepan over medium heat. Heat it until small bubbles form all along the edges of the pan, but do not allow it to come to a full boil.

2. While the cream is heating, prepare the chocolate and banana mixture. If you have a food processor, place the banana half in the food processor. Turn the processor on and mix until the banana is liquidy.

3. Add the chocolate chips to the banana and process until the chocolate is in small pieces. The mixture will clump together, so stop the processor several times to scrape it down. Once the cream is simmering, with the processor on, carefully pour the hot cream in a small stream down into the bowl of the processor and let it run until the ganache is smooth and free of lumps.

4. If you do not have a food processor, this can be done in a mixer, or you can mash the banana by hand and add very finely chopped chocolate to it, stirring until well-combined. Pour the hot cream over the chocolate-banana mixture and whisk it until it is smooth. This method produces a ganache that tastes the same, but there might be small pieces of banana that are not incorporated.

5. Cover a baking sheet with foil or waxed paper. Pour the ganache onto the covered baking sheet, and smooth it into a thin layer about 1/2 inch (1 mm) thick.

6. Place the baking sheet in the refrigerator to set the ganache for at least 4 hours or overnight.

7. Once the ganache is set, use a small metal cookie cutter to cut round discs out of the firm ganache. If necessary, wash the cutter with hot water in between cuttings so that the ganache cuts easily. Refrigerate the ganache discs while you melt the candy coating.

8. Place the candy coating in a large microwave-safe bowl. Microwave in one-minute increments until melted, stirring after every minute to prevent overheating. Stir until the coating is completely smooth. Allow the coating to cool until it is barely warm: do not let it start setting up, but let it cool down so that it does not melt the discs.

9. Using dipping tools or a fork, dip a truffle disc into the chocolate. Bring it out of the chocolate and allow the excess to drip back into the bowl. Place the dipped truffle back onto the baking sheet and while the chocolate is still wet, top with a banana chip. Repeat with remaining truffle, chocolate, and banana chips.

10. Place the truffles in the refrigerator to set the candy coating for about 30 minutes. Chocolate Banana Truffles can be stored in an airtight container in the refrigerator for up to two weeks.

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S'mores Toffee Bark

(c) 2008 Elizabeth LaBau, licensed to About.com, Inc.

S’mores Toffee Bark features graham crackers covered with a simple toffee, smothered in chocolate and topped with marshmallows. The classic s’mores flavors get a boost from crunchy, buttery toffee. This easy recipe makes a big batch of S’mores Toffee Bark, so you’ll have plenty to share with friends and family.

I like my bark to have a modest number of marshmallows, so that the bark isn't too chewy for my taste. You can always increase the amount of marshmallows--even covering the whole surface!--if you like. You can also try heating the marshmallow-topped toffee in the oven for a true S'mores experience.

Ingredients:

• 1.5 sleeves graham crackers
• 1 stick (4 oz) butter
• 1 cup packed brown sugar
• 2 cups chocolate chips
• 1.5 cups miniature marshmallows

Preparation:

1. Preheat the oven to 350 degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Arrange the graham crackers in a single layer on the baking sheet so that there are no empty spaces in between them.

3. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil, stirring often so that it does not separate. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer. Use a knife or spatula to spread the toffee, trying to cover most of the crackers. If you miss some spots, don’t worry as the toffee will spread in the oven.

4. Bake the toffee crackers at 350 degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute.

5. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use an offset spatula or knife to spread the melted chocolate over the entire surface of the toffee in an even layer. While the chocolate is still sticky, sprinkle the top with the miniature marshmallows.

6. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand, and enjoy! Store uneaten S’mores Toffee Bark in an airtight container for up to a week.

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Cranberry Truffles

Cranberry Truffles combine dark chocolate with cranberry sauce and orange zest to produce wonderfully fruity truffles with just a hint of tang. I like to top these with chopped toasted pecans, but you could also use dried cranberries, candied orange peel, or leave them plain. I love this recipe because the filling stays fairly soft, so if you serve them at room temperature, they literally melt in your mouth upon first bite.

Get the recipe: Cranberry Truffles

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Cranberry Truffles Photo c2009 Elizabeth LaBau, licensed to About.com, Inc.

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Turn Thanksgiving Leftovers Into Candy

If you celebrated American Thanksgiving yesterday, there's a good chance your fridge is currently stuffed with leftovers begging to be eaten. I'm not going to deny you your turkey-stuffing-gravy-cranberry sauce sandwich, but if you find yourself with an excess of yams or potatoes and no more room on your leftovers plate, here are a few recipes to turn those savory sides into sweets.

Sweet Potato Marshmallows are a great way to use up leftover baked sweet potatoes or yams! Turn those healthy veggies into fluffy marshmallows scented with spices like cinnamon and nutmeg. Like their brethren pumpkin marshmallows, I think these would be outrageously good turned into s'mores with cinnamon graham crackers and white chocolate. You know, just in case you haven't had enough million-calorie desserts recently.

If you're in more of a fudge mood, this Sweet Potato Cinnamon Fudge uses sweet potato puree and cinnamon chips to produce a smooth fudge with an irresistible fall flavor. Looking for more chocolate flavor? Sweet Potato Brownie Fudge has just two ingredients: brownie mix and sweet potato (or pumpkin) puree. The resulting fudge bites are dense, dark chocolatey squares that are low-calorie and low-guilt.

Here are a few more leftover recipes, using regular ole mashed potatoes:

• Potato Pinwheels
• Coconut Potato Fudge
• Coconut Potato Kisses

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Sweet Potato Candy Photos c2010 Elizabeth LaBau, licensed to About.com, Inc.

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Pecan Pie Fudge

My husband is obsessed with pecan pie. So much so that on his birthday last year, I made him a 12" deep-dish pecan pie instead of the traditional birthday cake. He happily devoured that pie for breakfast, lunch and dinner, and he had plenty of opportunities, because I am not a pecan pie fan. I love the pecan portion of it, but the gooey corn syrupy filling? No thanks.

Fortunately, we've found a substitute we both can agree on in this Pecan Pie Fudge. It has all the flavors of pecan pie--rich toasted nuts, dark brown sugar, and a vanilla--packed into small squares of creamy fudge. He likes it because it reminds him of his favorite dessert, and I like it because the texture doesn't remind me of snot. Everybody wins!

Get the recipe: Pecan Pie Fudge

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Pecan Pie Fudge Photo c2008 Elizabeth LaBau, licensed to About.com, Inc.

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Candy Turkeys

Brining, seasoning, tying, stuffing, roasting, basting, cutting... preparing a traditional Thanksgiving turkey is hard work! You know what's NOT hard work? Making these Candy Turkeys! One reviewer suggested using store-bought truffles (or other large chocolate candies) for the turkey bodies instead of making your own truffles, and I think that's a great idea, especially if you're pressed for time or want to make these with small children. Any store-bought truffle would work well, and would save some valuable time that could be better spent on candy turkey assembly...or holiday napping.

I'm not suggesting you replace your main course with one of these truffle-based candies (although if you do...call me!) but I do think they would look excellent as part of a table decoration or placesetting. I'm actually using them at my own Thanksgiving table, as a sort of modified nametag holder. And after I'm full of turkey, potatoes, gravy, and rolls, I can reach over, pop off his little chocolate-covered peanut head, and give thanks for a holiday that lets us celebrate food in all shapes and sizes.

Get the recipe: Candy Turkeys

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Candy Turkeys Photo c2010 Elizabeth LaBau, licensed to About.com, Inc.

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Peppermint Bark

(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.

Peppermint bark is a Christmas classic. Who can resist dark chocolate, white chocolate, and crisp bites of minty candy canes? This delicious, easy peppermint bark makes a wonderful holiday gift.

If you don't have the time or inclination to temper the chocolate, you can either use candy coating, or use untempered chocolate. If you use chocolate chips, don't try to temper them, simply melt them. Just be aware that untempered chocolate bark will melt easily, so it should always be stored in the refrigerator.

Don't miss the video showing how to make peppermint bark!

Cook Time: 25?minutes

Total Time: 25?minutes

Ingredients:

• 12 ounces (about 2 cups) dark chocolate, chopped, or chocolate chips
• 12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips
• 8 peppermint candy canes

Preparation:

1. Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.

2. Prepare a cookie sheet by covering it with smooth aluminum foil.

3. Melt or temper the dark chocolate. Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8" thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow. Place the tray in the refrigerator to firm up while you prepare the white chocolate.

4. While the dark chocolate hardens, melt or temper the white chocolate. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.

5. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.

6. While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.

7. Once the peppermint bark bark is completely set, break into small, uneven pieces by hand.

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Cranberry Pâte de Fruits

What's Thanksgiving without cranberry sauce? A sad turkey dinner, that's what! I think we can all agree cranberry sauce is a must this week. I started making my own a few years ago and couldn't believe how easy it is--cranberries, liquid, sugar, heat, DONE. It's so much better than the canned stuff, and takes minimal preparation work. I use a recipe that's very similar to this easy cranberry sauce recipe from our Culinary Arts guide, if you're in the market to make your own this year.

Why all the talk about cranberry sauce on a candy blog? Well, this classic Thanksgiving side dish is the first thing that comes to mind when talking about these Cranberry P?te de Fruits. Like all p?te de fruits, this one starts with a fruit puree--in this case, you basically cook down the cranberries just like you're making a cranberry sauce! After you have your cranberries pureed, you add a little sugar (okay, a lot of sugar) and some pectin, and cook until everything is thick and, dare I say, goopy. After the candy sets you have vibrant little squares with the sweet-tart taste of fresh cranberry sauce! Try adding a little orange zest to give them even more of a holiday flavor.

These candies are perfect if you want to wow your Thanksgiving guests with a delicious pre-dinner treat, or send them home with a lovely assortment of sweets in a goodie bag.

Get the recipe: Cranberry Pate de Fruits

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Cranberry Pate de Fruits Photo c2009 Elizabeth LaBau, licensed to About.com, Inc.

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How to Make Chocolate Leaves

If you want to make multicolored leaves, you will need to be using white chocolate or white candy coating. Divide the chocolate into multiple containers and color the portions using oil-based candy and chocolate colors.

Pour the multicolored chocolates onto a large plate, drizzling them together in random patterns. I recommend having a larger proportion of lighter colors, since the motion of running the leaves through the chocolate will begin to mix the colors and the lighter colors will soon turn darker.

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How to Make Pumpkin Cake Pops

Pumpkin Cake Pops are adorable moist bites of cake on a stick decorated to look like pumpkins! These fun Halloween candies make perfect gifts or Halloween party refreshments. For an easily printable recipe, please see this Pumpkin Cake Pops page.

Start by gathering your ingredients. You'll need:

• One 9 x 13 cake, any flavor
• One can (16 oz) prepared frosting, any flavor
• 1 lb orange candy coating
• About 48 lollipop sticks
• Food-safe markers or 2 tbsp chocolate chips

Since we're making Halloween-themed cake pops, I used a pumpkin spice cake and cream cheese frosting to reflect the season.

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Hard-Ball Stage

Definition: Hard-Ball Stage refers to a specific temperature range when cooking sugar syrups. Hard-Ball Stage occurs at 250-266 degrees. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If hard-ball stage has been reached, the syrup will hold its ball shape and deform only slightly with very firm pressure. The ball will be quite sticky to the touch.

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Goat Cheese Truffles

Depending on your constitution, the thought of Goat Cheese Truffles might make you drool, or it might turn your stomach a little. I admit the name might be part of the problem--who wants to think about goaty goats when they're eating delicious chocolate? Better, instead, to focus on the end product: a rich, fudgy truffle that combines soft, mild goat cheese with bittersweet chocolate, dried cranberries, and a sprinkling of toasted pistachios. The goat cheese adds a tangy flavor (similar to cream cheese), while all the mix-ins keep the goat cheese from being too overwhelming. Don't let the goatiness dissuade you. These truffles are winners.

Get the recipe: Goat Cheese Truffles

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Goat Cheese Truffles Photo c2011 Elizabeth LaBau, licensed to About.com, Inc.

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Candy Turkey

Candy Turkeys are the perfect Thanksgiving candy! These adorable turkey look-alikes are made from chocolate truffles, candy corn, chocolate-covered peanuts, and fruit chews. They make a great Thanksgiving centerpiece or fun holiday craft.

1. The first step is to prepare the ganache for the truffles that will form the turkey bodies. Place the chopped chocolate in a large heatproof bowl, and put the cream in a small saucepan over medium-high heat.

2. When the cream comes to a simmer (small bubbles appear around the sides of the pan) pour the hot cream over the chopped chocolate. Let it sit a moment to soften and melt the chocolate, then begin to gently whisk the cream and chocolate together. Mix until the chocolate is melted and the ganache is smooth and shiny. Press a piece of cling wrap to the top and refrigerate it until it is firm enough to roll, but not so hard that it cannot be formed into a ball. This should take about 90 minutes.

3. While you wait for the ganache to firm up, prepare the turkey heads. Start by forming the beaks: cut small triangles from the yellow fruit chews and form them into small, pointed beaks. This recipe yields about 16 turkeys, so make as many as 16 beaks, or fewer depending on your needs.

4. Melt the candy coating in a bowl in the microwave. Dip a toothpick in the melted coating and smear a thin layer on the inside of one of the beaks. Press the beak to the side of a chocolate-covered peanut and hold it there until it is firm. Between the coating and the stickiness of the fruit chews, they don't take long to set.

5. Next dip a toothpick in the coating again and dab two dots above the beak. Press a large white sprinkle onto each dot. If you can't find large sprinkles, you can use dabs of melted white chocolate to form the eyes.

6. Use a toothpick to dot tiny specks of coating in the center of the white sprinkles to finish the eyes and complete the turkey heads. Set the heads aside while you finish the turkey bodies.

7. When your ganache is firm but not hard, roll the truffles. Cover a baking sheet with foil or waxed paper, and place a little cocoa powder in a bowl. Dust your hands with cocoa. Use a candy scoop or a teaspoon to form balls of ganache, then roll them between your palms to make them round. If the ganache is very sticky and doesn't easily hold a ball, it needs more time in the refrigerator. If it's so firm it resists being rolled between the palms, let it warm up at room temperature for 5-10 minutes and try again. You should get about 16 1-inch truffles from this recipe.

8. If the truffles are still quite hard after being rolled, they can be dipped right away. If they've gotten soft at room temperature, refrigerate them for about 15 minutes to firm them up a little and help them withstand dipping.

9. If necessary, re-warm the candy coating to get it nice and fluid for dipping truffles. Use a fork to dip a truffle completely in the coating, then tap the fork against the lip of the bowl to let the excess drip off the candy. Place the dipped truffle back on the baking sheet.

10. While the coating is still wet, take two candy corn pieces and press them into opposite sides of the truffles. You'll want to do 2 at once so that the opposing motion keeps the truffle from sliding around. Add a total of three more candy corns, until you have a nice feathered tail fanning out around the outside of the truffle. Repeat until all of the truffles have been dipped and have their candy corn tails.

11. Refrigerate the candy turkeys to set the coating, for about 10 minutes. After the coating has hardened, smear a small amount of melted coating on the back of one of your turkey heads, then press it to the front of a truffle. Hold it there until the coating sets and can support the turkey head.

12. Candy Turkeys can last for up to two weeks in an airtight container in the refrigerator. Bring them to room temperature before serving.

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Marshmallow Snowmen

Children will love making these cute snowmen! You can use any types of candy or decorative foods you have on hand. Assembling these snowmen would make a great activity for a holiday kid’s party.

Prep Time: 15?minutes

Total Time: 15?minutes

Ingredients:

• 1 bag large marshmallows
• 1 container chow mein noodles
• 1 package orange tic-tacs
• 1 package multi-colored tic-tacs
• 2 ounces melted chocolate
• Assorted small candies of your choice

Preparation:

1. “Glue” two marshmallows together by placing a small blob of melted chocolate on top of one of the marshmallows, and placing another marshmallow on top of the chocolate.

2. Repeat this procedure with a third marshmallow, so that you end up with three stacked marshmallows, stuck together with chocolate. This is your snowman body.

3. Give the snowman arms by sticking two chow mein noodles in the sides of the middle marshmallow. Pretzels would also work for this purpose.

4.Make buttons by pushing tic-tacs into the front of the middle marshmallow in a vertical line.

5. Use an orange tic-tac to represent the carrot nose: dab a small amount of chocolate in the front of the top marshmallow, and push the tic-tac slightly into the chocolate to get it to stick.

6. Finish decorating the face and body with whatever candy or decorations you have. Try adding sprinkles, red hots, or M&Ms, or drawing on your snowmen with icing or melted chocolate. Hair can be created using shredded wheat cereal, or you can make a hat using wafer candies. Let your creativity run wild!

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