1 cup heavy cream
8 oz. semisweet chocolate, chopped
1 teaspoon vanilla extract
Cocoa powder, chopped nuts, or powdered sugar for coating
Instructions:
Heat the cream in a saucepan over medium heat until it starts to simmer. Remove from heat.
Add the chopped chocolate to the hot cream and let sit for a few minutes. Stir until smooth and well combined.
Stir in the vanilla extract. Refrigerate the mixture until it is firm enough to scoop, about 2 hours.
Scoop small amounts of the mixture and roll into balls. Roll the truffles in cocoa powder, nuts, or powdered sugar.
Store in an airtight container in the refrigerator.
3. Peanut Butter Balls
Ingredients:
1 cup peanut butter
1/2 cup butter, softened
2 cups powdered sugar
2 cups chocolate chips (for coating)
Instructions:
In a bowl, mix together the peanut butter, butter, and powdered sugar until smooth.
Roll the mixture into small balls and place them on a parchment-lined baking sheet.
Refrigerate the balls until firm, about 1 hour.
Melt the chocolate chips in a heatproof bowl over simmering water. Dip each peanut butter ball into the chocolate, coating completely. Return to the baking sheet and refrigerate until the chocolate is set.
4. Holiday Fudge
Ingredients:
2 cups granulated sugar
1/2 cup butter
1/2 cup milk
1 cup semisweet chocolate chips
1/2 cup chopped nuts (optional)
1 teaspoon vanilla extract
Instructions:
In a medium saucepan, combine the sugar, butter, and milk. Bring to a boil, stirring constantly. Boil for 4-5 minutes.
Remove from heat and stir in the chocolate chips until melted and smooth. Add nuts and vanilla extract, if using.
Pour the fudge into a greased 8×8 inch pan and spread evenly. Let cool at room temperature until firm, then cut into squares.
5. Divinity Candy
Ingredients:
2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 egg whites
1/2 teaspoon vanilla extract
1 cup chopped nuts (optional)
Instructions:
In a saucepan, combine the sugar, corn syrup, and water. Cook over medium heat, stirring occasionally, until the mixture reaches 250°F (120°C) on a candy thermometer.
While the syrup is cooking, beat the egg whites in a bowl until stiff peaks form.
Once the syrup reaches 250°F, slowly pour it into the egg whites while continuing to beat. Beat until the mixture holds its shape and is glossy.
Stir in the vanilla extract and nuts, if using.
Drop spoonfuls of the mixture onto a parchment-lined baking sheet. Let cool until set.
These candies are sure to spread holiday cheer! Enjoy making and sharing them.
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