Most people fear the task of making homemade candy because they hear stories of candy thermometers and high-heat, quick-preparation methods where one wrong move could cost you the recipe. We’ve put together some great low-fuss recipes that will be a hit in your candy jar!

Truffles

Don’t think that fancy decorated truffles are a candy shop exclusive. They’re quite simple and fun to make at home. These are a great kids’ project, because they require little cooking and are a blast to decorate. You can mix up the flavors in many ways, from decadent to exotic, or even just plain tried-and-true chocolate.

Basic Truffle Base

• 2 12-oz. packages semi-sweet chocolate chips
• 1 8-oz. package cream cheese, softened
• 1 tablespoon water

Melt the chocolate chips in a microwave or on the stove in a double boiler. Pour over the cream cheese and water, blending well to make sure the mixture is smooth and lump-free. Pour into silicon candy molds and set in refrigerator for 2 hours until firm. If hand shaping, place mixture in refrigerator for 1 hour, remove and roll into balls. Place truffles on parchment lined baking sheet and return to chill for another hour.Once truffles are firm, you can decorate them in a variety of ways. Roll them in cocoa powder for a bittersweet punch, or powdered sugar for a super sweet finish. You can also drizzle them with white, milk, or dark chocolate, or try a light sprinkle of chili powder for a spicy kick (yes – chili and chocolate DO mix well!).

For a more professional look, melt candy bark coating (known as almond bark or candy coating) and dip the truffles to coat evenly. Place on a wire baking rack to let the excess drip off and it will harden in about a minute. While the chocolate is still wet, you can decorate with toasted coconut, sprinkles, mini chocolate chips, or colored sugar.

Place the finished truffles in mini muffin cup papers for easy storage and serving. Truffles will last weeks in the refrigerator, and months in the freezer when stored in airtight containers. Ship only during cold months, as they will melt in the heat.

Truffle Variations

Note: Extra ingredients should be added prior to chilling.

• Mocha: Add 1/4 cup coffee liquor, 2 tablespoons instant espresso powder
• Hazelnut: Add 1/4 cup hazelnut liquor, 1/2 cup finely chopped toasted hazelnuts
• Amaretto: Add 1/4 cup amaretto liquor, 1/2 cup finely chopped toasted almonds
• Mint-chip: Add 1/4 cup crème de mint (or 1 1/2 teaspoons peppermint extract), 1/2 cup mini chocolate chips or crushed peppermint candies
• Double chocolate: Add 1/4 cup chocolate liquor, 2 tablespoons cocoa powder, 1/2 cup mini chocolate chips

Toffee

Popular in England since the early 1800s, toffee is the hardened version of the chewy taffy confection. Making toffee normally requires a candy thermometer and a lot of patience, but with a careful eye you can easily make it without.

Butter Toffee

• 1 cup butter
• 1 cup white sugar
• pinch of sea salt
• Toasted nuts (almonds and walnuts work best), chopped

If using an electric stove, turn heat to medium and melt the butter, salt and sugar in a medium saucepan, stirring constantly for 20 minutes. The mixture will thicken and turn a light caramel color. To test, drop a small amount into room-temperature water and if it cracks, the mixture is done.

If using a gas stove turn on a low to medium-low flame. Melt the butter, salt and sugar in a medium saucepan, stirring constantly for about 20 minutes. Keep an eye on the color for a medium brown.

Once you achieve the right color and the toffee breaks in water, you can either pour into small silicon candy molds or onto a sheet of wax paper. Smooth the cooling toffee out with a spatula sprayed with cooking spray or oiled with butter. Working quickly, sprinkle with chopped nuts and let set until toffee breaks apart with your hands. You can also drizzle with chocolate before breaking.Toffee needs to be stored in an airtight container or vacuum-sealed plastic bags. For humid climates, store in the refrigerator or freezer to keep its crunch. Toffee will last for weeks when properly stored, and ships excellently in vacuum-sealed bags.

Bird’s Nests

These crunchy, buttery treats are popular around spring time because of their resemblance to bird’s nests (hence the name!). They can be made with a variety of decorations and are a fun project for kids.

Crunchy Bird’s Nests

• 4 cups chow mein noodles
• 1/2 cup light corn syrup
• 1/2 cup sugar
• 3/4 cup creamy or crunchy peanut butter
• Jelly beans or egg-shaped candies

In a large mixing bowl, use your hands to break noodles into smaller pieces. In large saucepan, combine sugar and syrup. Cook over medium heat until sugar is melted and edges begin to bubble. Add peanut butter and stir until smooth. Pour mixture over noodles and toss to coat.Carefully test for temperature; the mixture should be cool enough to handle. With slightly buttered hands, form mixture into tight balls using approximately 1/4 cup mixture per ball. Make indentation in center of each ball to resemble a bird’s nest. Place on waxed paper and allow to cool completely.

Place 2 or 3 jelly beans or other egg-shaped candies into each nest. Bird’s nests should be stored in airtight containers and do best when chilled, as the coating can melt in warmer temperatures. They will last up to 2 weeks when properly stored, but do not ship well because of the ease of melting.

Fudge

It wouldn’t be a homemade candy list without fudge! Quick and easy fudge recipes usually involve cream cheese, which results in a nice sweet but slightly bitter flavor. You can mix in any kind of extras (nuts, fruit, marshmallows) for additional flavor.

Cream Cheese Fudge

(recipe adapted from HillbillyHousewife.com)

• 8 ounces cream cheese, softened
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 4 cups powdered sugar

Place the cream cheese in a bowl and add the oil and vanilla, stirring until smooth (an electric mixer works best). Stir in the cocoa and powdered sugar at low speed. Once incorporated, mix well until the fudge is smooth and no lumps appear. Stir in any additional ingredients, then pour into a greased or wax paper-lined 8-inch square pan. Chill for at least 4 hours until firm. Cut into squares.

The next time you’re getting ready to make someone’s day with a candy surprise, don’t head to the candy shop. Great candy confections can come straight from your own kitchen!