Makes about 25

3/4 cup prepared eggnog
11 ounces bittesweet chocolate, chopped
3 tablespoons half-salted butter, cut into small cubes
2 tablespoons superfine sugar
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Choose an eggnog that is thick enough to coat the back of a spoon. In a heavy saucepan heat the eggnog over medium heat almost to the boiling point, whisking constantly. Do not allow to boil. Immediately remove the saucepan from heat, turn heat down to low. Add the chocolate and the butter to the eggnog. Stir until chocolate is completely melted, returning to low heat if necessary. Pour this mixture into a mixing bowl and beat with an electric mixer at high speed for 5 minutes. Refrigerate for 1 hour or until the mixture is firm but malleable. In a small bowl, mix the superfine sugar with the nutmeg and cinnamon; set aside. Take 1 teaspoon of chocolate mixture and roll it into a ball, then roll it in the sugar mixture. Place the truffle in a candy cup. Repeat until all truffles are made. Store truffles in an airtight container in the refrigerator. Remove from refrigerator 15 minutes before serving.

Note: Translated from the French from “Le Guide Cuisine” magazine.

Makes about 81

1/8 cup butter, chilled
3 cups sugar
1 cup eggnog
6 ounces white chocolate chips
1 1/2 cup mini-marshmallows
1 cup almonds, chopped
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Line a 9 x 9-inch cake pan with aluminum foil and set aside. Spray the sides of a large saucepan with butter-flavor non-stick spray. Add the eggnog and sugar, and bring to a rolling boil over medium to medium-high heat, stirring constantly. Boil for two full minutes. Fold in the marshmallows, cinnamon, and nutmeg. Bring back to a rolling boil for another 6 minutes, stirring constantly. The mixture will start to turn brown, which is normal, but if you see brown flakes in the mixture then turn down the heat a little. Remove from heat and add the butter, chips, and nuts. Stir until thoroughly mixed or until the mixture starts to lose its glossy appearance. Pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into 1-inch squares.

A 2-layer fudge with a bottom peanut butter layer and a top chocolate layer.

Makes about 64

1 cup peanut butter chips
1 cup semi-sweet chocolate chips
2 1/4 cups sugar
1 3/4 cups marshmallow creme
3/4 cup evaporated milk
1/4 cup butter or margarine
1 teaspoon vanilla extract

Butter an 8-inch square pan and set aside. Put peanut butter chips in one medium bowl and chocolate chips into another. In a large heavy saucepan over medium heat combine sugar, marshmallow creme, evaporated milk and butter. Stir constantly until mixture boils and then continue to stir while boiling for 5 minutes. Remove from heat and stir in vanilla. Pour half of this mixture into the peanut butter chips, stirring both until chips are completely melted. Pour into prepared pan. Pour other half of milk mixture into the chocolate chips, stirring until chips are completely melted. Immediately spread over peanut butter layer. Cool and cut into 1-inch squares.

Makes about 117

1 pound milk chocolate chips
1 pound semi-sweet chocolate chips
2 1/2 tablespoon butter
1 pint marshmallow cream
2 cups chopped walnuts
1 12-ounce can evaporated milk
4 cups sugar

Lightly butter one 9 x 13-inch pan. In a large bowl, combine the milk chocolate, semi-sweet chocolate, butter, marshmallow cream, and nuts. Combine the evaporated milk and sugar in a large saucepan over medium heat. Stir constantly and bring to a boil for 4 minutes. Pour hot sugar mixture over chocolate mixture and stir with large spoon until well blended (do this quickly before fudge begins to harden). Once this is well blended, pour fudge into prepared baking pan. Spread out and smooth into pan. Set aside to cool and harden, about 6 hours. Cut into 1-inch squares when ready to serve.

Makes about 25

2 cups semi-sweet chocolate chips
1/4 cup light corn syrup
1/2 cup powdered sugar
1/4 cup evaporated milk
1 teaspoon vanilla
1 6-ounce package sweetened dried cranberries
1/3 cup chopped pecans

Line the bottom and sides of 8 x 8-inch pan with plastic wrap. Set aside. Combine chocolate chips and corn syrup in a medium saucepan. Cook over low heat until melted and smooth. Remove from heat. Add powdered sugar, evaporated milk and vanilla; stir vigorously until the mixture is thick and glossy. Add sweetened dried cranberries and nuts; mix well. Pour into prepared pan. Cover and chill until firm, about 8 hours. Cut into 1-1/2-inch squares. Store covered in refrigerator. Serve at room temperature.

Also known as “Northwestern Apricot Candy”

2 tablespoons unflavored gelatin powder
1/2 cup cold water
2 cups dried apricots
1 cup warm water
2 cups granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
2/3 cup chopped pecans or walnuts
1/3 cup powdered sugar

Add gelatin to the cold water, stir and set aside. Remove any stems or blemishes from apricots. Soak in warm water 1 hour, then cook slowly in same water until very tender, stirring to avoid scorching. Put through food mill or sieve so that the mixture is of an even consistency and no lumps remain. Cook apricot pulp until thick in 2 quart heavy saucepan, stirring frequently to avoid scorching. Mix granulated sugar, cornstarch and salt and add to apricot pulp. Cook until very thick, stirring constantly. Add gelatin, which has been softened in cold water. Stir until gelatin is dissolved and cook until mixture is again thick. Remove from heat. Mix in nuts. Turn into shallow 9 x 7-inch glass dish that has been rinsed with cold water. Let stand 24 hours, uncovered. Cut candy in rectangular pieces and roll in powdered
sugar. Let stand on rack until outside is dried (texture should be slightly chewy). Store in covered container.

Note: Adapted from a recipe found in rec.food.recipes

Makes about 64

3 6-ounce packages white chocolate baking squares
1 14-ounce can sweetened condensed milk
1/8 teaspoon salt
3 cups (about 20 cookies) coarsely crushed cookies of your choice (Oreos or chocolate chip cookies are good choices)

In heavy saucepan, over low heat, melt white chocolate squares, condensed milk and salt. Remove from heat; stir in cookies. Spread evenly into foil-lined 8-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into 1-inch squares. Store tightly covered at room temperature or in refrigerator.

Makes about 36

1-1/4 cups unsweetened dessicated coconut
1/3 cup granulated sugar
1 egg white
1/2 teaspoon vanilla
12 ounces bittersweet chocolate
1/4 cup whipping cream
2 tablespoons butter, softened
1 tablespoon rum
2 teaspoons solid vegetable shortening

Pre-heat oven to 350 F and line 2 baking sheets with parchment paper. In a large mixing bowl, sitr together coconut, sugar, egg white and vanilla until combined. Drop by teaspoonfulls onto prepared pans. Bake 7 minutes or until bottoms are lightly golden. Allow to cool on baking sheets. Place 8 ounces of the chocolate in a mixing bowl and chop so that the mixture forms small chunks. In a small saucepan, heat cream with the butter just until the butter melts and bubbles form around the edge of the pan. Pour hot cream over the chocolate and whisk until smooth. Stir in rum. Cover and refrigerate about 1 hour or until firm. Place 1 teaspoon of chocolate mixture on top of each cookie. Smooth to form a dome shape. Refrigerate about 1 hour or until firm. Line cooled baking sheets with waxed paper. In the top of a double boiler over hot water, melt the remaining 4 ounces of chocolate with the shortening. Allow to cool for 3 minutes. Set cookie on a fork and spoon the melted chocolate over the cookie until completely coated. Place on waxed paper. Refrigerate until chocolate sets, about 2 hours.

Makes about 36

1 pound brown sugar
1/2 cup heavy cream
2 tablespoons light corn syrup
1 tablespoon minced fresh ginger
3 1/2 cups sweetened flaked coconut

In a large heavy saucepan, combine sugar, cream, syrup, and ginger. Bring to a boil over medium-high heat. Boil, uncovered, stirring until a candy thermometer reads 234 F degrees. Let cool 20 minutes. Beat vigorously with a spoon until candy begins to look creamy, about 5 minutes. Let stand 5 minutes, then stir in coconut. Drop candy by rounded tablespoons, about 1 inch apart, onto foil or waxed paper. Let stand until cool. Store in airtight containers at room temperature for up to 1 week.

10 ounces vanilla milk or white chocolate chips
1 cup almonds, toasted
1/2 cup candied red cherries, quartered
1/2 cup candied green cherries, quartered
1/2 cup sweetened flaked coconut

Line a cookie sheet with wax paper. Stir vanilla chips in a double boiler over low heat until smooth, or microwave on medium power for 2-1/2 minutes or until soft, then stir until smooth.
Remove from heat and stir in almonds and cherries. Drop tablespoonsfuls onto prepared cookie sheet. Sprinkle with coconut. Refrigerate until hard. Store in an airtight container.

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