Candies

Chocolate Truffles. I was pleasantly surprised at how easy it is to make chocolate truffles. The base is rich chocolate ganache, and the coating can be anything you want...more ganache, tempered chocolate, nuts, sprinkles, etc. The secret is to use the best chocolate you can buy, one that you like to eat.

Dark Chocolate Mocha Fudge Bites. These are so rich and delicious that just a small bite is very satisfying and I don’t say that about very many things. They have a fudgy base that has a hint of coffee flavoring and then they’re covered with a stiff layer of chocolate that makes them the perfect mocha bite.

English Toffee. Toffee is such an easy candy to make...and you don’t need a candy thermometer to produce the buttery, nutty confection. Sometimes I cover it with chocolate, sometimes I leave it plain. My sister makes hers half chocolate-covered and half plain...the best of both worlds.

Matzo Crack. A combination candy and bar cookie, leaning more toward the candy side. It has a crispy, flaky Matzo layer, topped with buttery toffee, melted chocolate, toasted pecans, and a sprinkling of sea salt to bring it all together. I used the recipe I found on The Spruce Eats website, then made a few small changes to of my own.
 My Matzo Crack Recipe

Equipment

Truffles. Small saucepan to heat the cream, sieve, whisk, small cookie scoop to portion out the chocolate, food-safe gloves to handle the chocolate

Mocha Fudge Bites. 9x13-inch pan, sharp knife to cut the fudge

English Toffee. Heavy saucepan to cook the ingredients, square pan, nonstick aluminum foil

Matzo Crack. You’ll need one 11"x17" rimmed baking sheet, aluminum foil, parchment paper, and a bench scraper (if you want to cut the candy into squares).

Techniques & Tips

Truffles. For the base part of the truffle, I find that chopping the chocolate very fine makes it easier for it to melt evenly when the hot cream is poured over it. I always pour the hot cream over the chopped chocolate through a sieve to remove any solids or “skin” that the cream may have developed. Let the mixture sit for at least 5 minutes to soften the chocolate before whisking to incorporate the ingredients. Once the chocolate has cooled and set up enough to roll, I portion out the amounts using a small cookie scoop. Then I wear food-safe gloves to form the chocolate into irregular round balls.

Mocha Fudge Bites. When the mocha fudge mixture has set up, the fudge is cut into very small (1-inch) squares.

English Toffee. Toffee is cooked over a medium heat until it’s browned and smells nutty. Then it’s poured into a square pan, lined with non-stick aluminum foil. When it’s completely cooled, the fun part of breaking it into pieces begins. I usually do this by hand, but I have a friend who uses an ice pick.

Chocolate Truffles: Premium bittersweet or semi-sweet chocolate, heavy whipping cream. Optional add-ins that will enhance the flavor or texture include: vanilla extract or vanilla beans, honey or corn syrup, salt, brandy or kalua or some other flavored liqueur.

Dark Chocolate Mocha Fudge Bites: butter flour, baking powder, salt, cocoa powder, brown sugar, eggs, instant coffee, vanilla extract, bittersweet chocolate, corn syrup

English Toffee: butter, heavy whipping cream, chopped almonds or other nuts

Matzo Crack: matzo, butter, brown sugar, chocolate chips, pecans, sea salt

Baking Cup, Box or Bag?

Small Baking Cup. I like to put the individual pieces of candy in small baking cups made especially for that purpose.

Box. If I’m giving several pieces to someone, I will package them in a small cardboard box with a clear window on top that makes the contents visible to anyone who wants to peek. (I’ve been known to make my own boxes to get the perfect size.) I also use small candy tins that are available in many hobby stores during the holidays.

Bags. If I plan to use the candy as party favors, I wrap them individually in small clear, food-safe bags, secured with a twist tie. This makes the candy, easy to hand out.

Mailing. Several times a year — especially on holidays — I mail cookies and candy to my family and friends throughout the U.S. (and sometimes overseas). I always send them Priority Mail through the U.S. Post Office. I use the boxes provided by the Post Office and lots of bubble wrap! In almost all cases, the cookies arrive undamaged. I know the packages are appreciated when they arrive because of the texts I get with all those smiling faces.