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For some of us, store-bought candy just can’t compare to the flavors of the homemade sort. Many people mistakenly believe that candy creation is a very complex process, but it doesn’t have to be! There are plenty of candy recipes available that are not only quite easy to make, but quick, as well! In this article I have included a few of my favorites for you to try out.

Chocolate Covered Cherries

Ingredients:
1 jar maraschino cherries
3 3/4 cups powdered sugar
4 tbsp cream
1/2 cup butter
1 tsp maple flavoring
2 sqs. semi-sweet chocolate
2 tbsp. butter
1 (6 oz.) pkg. chocolate chips
2 inch sq. Paraffin wax

Mix the powdered sugar, cream, and butter together. Add 1 teaspoon of maple flavoring, then cover the cherries with the sugar and cream mixture. Place the cherries into the refrigerator to cool. Melt the semi-sweet chocolate, butter, chocolate chips, and paraffin wax and stir well. Dip the cherries into the mixture, then place on wax paper to cool.

Rocky Road Fudge

Ingredients:
1 (12 oz.) pkg. semi-sweet chocolate chips
1 (10 oz.) pkg. miniature marshmallows
1 can Eagle Brand milk
2 cup dry-roasted peanuts
2 tbsp butter

Directions:
Add the chocolate chips, milk, and butter into the top portion of a double boiler. Warm over a low heat until melted. Be sure to stir constantly. Remove from the heat, then stir in peanuts and marshmallows. Line a 9 x 13-in baking dish with wax paper, then pour in the chocolate mixture. Chill for at least 2 hours. Cut into squares and keep stored in the refrigerator.

Glazed Nuts

Ingredients:
1 1/2 cups cashews, almonds, raw peanuts, or pecans
2 tbsp butter
1/2 cups sugar

Directions:
Add the butter, sugar, and nuts to a skillet. Bring to a medium heat and stir until the sugar is melted and the nuts are toasted. Spread the nuts out onto wax paper or aluminum foil. Clump them into clusters, if desired. Allow them to cool.

Salt Water Taffy

Ingredients:
1 cup sugar
2/3 cup corn syrup
1/2 tablespoons cornstarch
1/2 cup water
1 tablespoon butter
1/2 teaspoon salt
Preferred flavoring

Directions:
Add the sugar, cornstarch, corn syrup, butter, and water into a sauce pan over a high heat. Stir until the mixture starts to boil. Remove from heat and add salt to the mixture. Pour onto a greased countertop and allow it to cool slightly (at least until it can be handled). “Pull” the mixture until it turns a light color. Divide into portions and add color and flavoring to each portion while it is being pulled. Wrap in wax paper to store.

White Chocolate-Covered Pretzels

Ingredients:
1 lb. white chocolate
1 sm. bag mini pretzels

Directions:
Melt the chocolate using a double-boiler. Drop in handfuls of pretzels and ensure that they get an even coat. Remove the pretzels and place on a foil-lined cookie sheet. Put the cookie sheet in the freezer for a minute or two, then remove them to an air-tight container for storage.

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