50 Sweet Gift Recipes

1. Chocolate fudge. Melt 55g of butter, 4 cups of marshmallows, 1 cup of cream, 2 cups of sugar, and a pinch of salt in a saucepan. Simmer, stirring, for 5 minutes. Remove from heat and stir in 3 cups of chocolate chips until smooth. Spread in an even layer in a foil-lined 9x13 inch pan. Cool and cut into squares.


2. White chocolate fudge. Follow recipe #1, using white chocolate chips. Press into the prepared pan and sprinkle with sprinkles. Cool; cut into squares.


3. Peanut butter fudge. Melt 225g butter with 1 cup smooth peanut butter in a saucepan. Remove from heat, stir in 1 teaspoon vanilla extract and sifted powdered sugar from a 450g package. Spread in an even layer in a foil-lined 20cm square pan. Press 1/2 cup chopped peanuts onto the surface. Cool until firm, then cut into squares.


4. Chocolate truffles. In a saucepan, bring 1 cup of heavy cream and 2 oz (55 g) of butter to a simmer; pour over 1 lb (450 g) of finely chopped chocolate in a bowl. Once melted, add 1 tsp. vanilla and stir until smooth. Refrigerate until set. Form balls with a spoon, then roll them in crushed mints, chopped nuts, or cocoa powder. Refrigerate.


5. Earl Grey truffles. Make chocolate truffles (No. 4) by steeping 1 tablespoon of loose-leaf Earl Grey tea in the hot cream mixture for 5 minutes. Strain, then pour over the chocolate. Roll the truffles in cocoa powder.


6. Mexican-style truffles. Make chocolate truffles (No. 4) without vanilla: stir 1 1/2 teaspoons cinnamon, 1/2 teaspoon each ancho chili powder and almond extract, and 1/4 teaspoon cayenne pepper into melted chocolate. Roll the truffles in chopped toasted almonds.


7. Almond-coconut truffles. Combine 3/4 cup almond paste, 1/2 cup each powdered sugar and unsweetened coconut, 3 tablespoons cocoa powder, and 1/2 teaspoon vanilla; mix into a dough. Form into balls and roll in coconut. Chill.


8. Pistachio Drop Candies. Melt 1/2 cup white chocolate chips with 2 teaspoons shortening in the microwave. Spoon onto a parchment-lined and greased baking sheet, forming circles. Let cool slightly, then sprinkle with pistachios and dried cherries. Set aside to set.


9. Chocolate-raspberry sauce. In a saucepan, simmer 1 cup water, 1/2 cup each sugar and cocoa powder, 1/4 cup light corn syrup, 4 ounces chopped bittersweet chocolate, and 1/2 teaspoon vanilla over medium heat, stirring until the chocolate is melted. Let cool, then stir in 2 tablespoons raspberry liqueur. Pour into jars and refrigerate.


10. Chocolate noodle candies. Melt 1 cup chocolate chips in the microwave. Stir in 2.5 cups chow mein noodles to coat. Drop spoonfuls of the mixture onto a parchment-lined, greased baking sheet. Sprinkle with chopped peanuts. Let set.


11. Candied grapefruit. Peel 2 grapefruits. Cut the peels into strips and boil in water for 1 minute, then drain in a colander. Repeat 4 times, using fresh water each time. Simmer 1 cup sugar and 1/2 cup water over low heat. Add the peels and cook until the liquid is absorbed, 10 minutes. Transfer to a wire rack and let dry for 8 hours. Roll in sugar.


12. Candied orange peel in chocolate. Peel 3 oranges. Cut the peel into strips and simmer in water for 15 minutes, then drain and rinse. Simmer over low heat with 3 cups each of sugar and water. Add the peel and simmer until soft, 45 minutes. Drain and roll in sugar. Transfer to a wire rack and let dry for 8 hours. Dip in melted bittersweet chocolate; let harden.


13. Crystallized ginger. Pour 450 grams of sliced, peeled ginger into a saucepan with water and simmer for 45 minutes until soft. Reserve 1/4 cup of the cooking liquid and discard the rest. Simmer the reserved water, ginger, and 1.5 cups of sugar, stirring, for 15-20 minutes until the liquid is absorbed. Stir the ginger into the remaining sugar. Transfer to a cooling rack.


14. Strawberry marmalade. Puree 2 pounds (900 grams) of defrosted strawberries; strain through a sieve into a wide saucepan. Stir in 2 cups (2.5 kg) of sugar and cook, stirring occasionally, until a candy thermometer reads 220°F (106°C), 30 to 60 minutes. Reduce heat to low and simmer for 3 minutes. Remove from heat and stir in 5 tablespoons (5.5 kg) of liquid pectin. Pour into a foil-lined 8-inch (20 cm) square pan and chill until firm. Cut into squares; roll in sugar.


15. Peach marmalade. Follow recipe #14, replacing the berries with defrosted peaches.


16. Kiwi marmalade. Follow recipe #14, replacing the berries with peeled kiwis (1130 g) and 1 tbsp. lemon juice.


17. Fruit marmalade in chocolate. Melt 8 ounces of chopped bittersweet chocolate with 2 teaspoons of shortening in the microwave. Dip strawberry, peach, or kiwi jelly (No. 14, 15, or 16) into the melted chocolate. Refrigerate until set.


18. Chocolate covered almonds. Melt 230 g of chopped bittersweet chocolate with 2 teaspoons of shortening in the microwave. Dip the toasted almonds into the melted chocolate, letting any excess drip off. Transfer to a foil-lined pan. When the chocolate has set, roll in cocoa powder.


19. Pecans with chocolate and caramel. Place the pecans in small groups on a baking sheet. Melt the soft caramel candies (without wrappers) in the microwave and drizzle the mixture over each pile of nuts. Top with melted chocolate. Let harden.


20. Chocolate coins. Melt 230 g (8 oz) of chopped bittersweet or semisweet chocolate with 2 teaspoons of shortening in the microwave. Drop 1 teaspoon at a time onto a foil-lined baking sheet, forming circles. Decorate with silver or white sprinkles. Refrigerate until set. Wrap in gold foil.


21. Dried fruit candies. In a food processor, finely chop 1.25 cups toasted almonds, 1.5 cups each prunes and dried apricots, 3 tablespoons honey, 1 teaspoon orange zest, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Form into balls and roll in coarse sugar.


22. Spiced Rum Candies. Combine 3 3/4 cups crushed vanilla wafer cookies, 1 1/2 cups powdered sugar, 3/4 teaspoon each nutmeg and cinnamon, and 1/2 teaspoon ground ginger. Stir in 3 tablespoons light corn syrup, 1/3 cup each brandy and rum. Form into balls and chill until firm. Roll in powdered sugar.


23. Nut balls with cookies. Combine 3 cups of crumbled butter cookies, 1 cup each of sweetened condensed milk, chopped salted mixed nuts, and 1/2 teaspoon of cinnamon. Form into balls and roll in crumbled butter cookies.


24. Chocolate-hazelnut spread balls. Combine 3/4 cup chopped roasted hazelnuts, 1 cup puffed rice cereal, and 1/2 cup chocolate-hazelnut spread. Form into balls and roll in powdered sugar.


25. Peppermint Marshmallows. Drizzle the marshmallows with melted chocolate and press crushed peppermint candies on top. Refrigerate until set. Place in a glass of hot cocoa.


26. Cinnamon Marshmallows. Drizzle the marshmallows with melted chocolate and sprinkle with cinnamon sugar. Refrigerate until set. Place in a glass of hot cocoa.


27. Pumpkin seed candies. In a skillet over medium-high heat, cook 1 cup sugar, 2 tablespoons lemon juice, and 1/4 teaspoon salt, swirling the pan but not stirring, until dark amber, about 7 minutes. Remove from heat, stir in 1 tablespoon butter and 1½ lbs toasted, shelled pumpkin seeds. Using an oiled spoon, drop portions onto a parchment-lined, greased baking sheet and smooth into rounds. Cool.


28. Sesame candies. Follow recipe #27, replacing the pumpkin seeds with toasted sesame seeds.


29. Salted caramel sauce. Simmer 1.5 cups sugar with 1/2 cup water in a saucepan over medium-high heat, swirling the pan but without stirring, for about 12 minutes, until dark amber. Remove from heat, whisk in 1 cup heavy cream, 1 teaspoon vanilla, and 1/2 teaspoon sea salt. Cool, pour into jars, and refrigerate.


30. Chocolate caramel. Line an 8-inch (20-cm) square pan with foil and grease it with butter. Melt 8 ounces (225 g) of butter in a saucepan, then add 2 cups (225 g) of sugar, 1 1/4 cups (140 g) of light corn syrup, 1 can (400 g) of sweetened condensed milk, and 1/4 cup (140 g) of cocoa powder. Bring to a boil and cook, stirring occasionally, until a candy thermometer registers 250°F (120°C), about 15 minutes. Pour into the prepared pan and let cool. Cut into squares.


31. Chocolate caramel with salt. Prepare the caramel (No. 30). While the caramel is still warm, sprinkle it with sea salt.


32. Nut candies. Cook 1.5 cups of sugar over medium heat, swirling the pan but not stirring, for about 10 minutes until dark amber. Remove from heat and stir in 2 tablespoons of butter and 3 cups of assorted salted nuts. Pour onto a greased baking sheet; break into small pieces. Let harden.


33. Grillage. Microwave 1 cup sugar, 1/2 cup light corn syrup, and 1 1/2 cups assorted salted nuts for about 8 minutes, stirring twice, until golden. Stir in 1 tablespoon butter, 1 teaspoon each vanilla and baking soda, and a pinch of salt. Spread in an even layer on a greased baking sheet and let cool. Break into pieces.


34. Walnuts in maple syrup. Spread 1 pound toasted walnuts in an even layer on a greased baking sheet. Heat 1 3/4 cups maple syrup in a saucepan over medium-high heat until a candy thermometer reads 250°F (114°C), about 15 minutes; pour over the walnuts and toss to coat. Bake for 5 minutes at 350°F (180°C), then separate the walnuts. Let cool.


35. Almond nougat. Microwave 1 cup each sugar and honey in a microwave-safe glass measuring cup until a candy thermometer registers 285°F (143°C), 10 to 15 minutes. Using a stand mixer fitted with the paddle attachment, beat 2 egg whites on high speed until stiff peaks form. With the mixer running, add the hot honey mixture and beat until thick, 8 minutes more. On low speed, add 1/4 cup powdered sugar, 1/2 teaspoon vanilla, and 2 1/2 cups slivered almonds. Transfer to a parchment-lined, greased baking sheet; use a rolling pin to flatten to 1 inch (2.5 cm) thick. Cool for 2 hours, then cut into squares.


36. Pistachio nougat. Make nougat (No. 35), replacing the almonds with pistachios and adding 2 teaspoons of orange zest along with the nuts.


37. Honeycomb candies. Cook 1 1/2 cups sugar, 1/4 cup each water, and light corn syrup in a saucepan over medium-high heat, without stirring, until a candy thermometer reads 285°F (148°C), 10 to 12 minutes. Stir in 1 tablespoon baking soda and quickly pour onto a greased rimmed baking sheet (do not smooth). Let harden, then break into pieces. Melt 8 ounces (230 g) chopped milk chocolate with 2 teaspoons shortening in the microwave; dip the candies in the chocolate. Let harden.


38. Butterscotch candies. In a saucepan, cook 2 cups water, 1 1/2 cups each granulated sugar and brown sugar, 6 ounces butter, 2 tablespoons apple cider vinegar, and 1 teaspoon salt over medium-high heat without stirring until a candy thermometer reads 275°F (132°C) (this may take up to 40 minutes). Remove from heat, stir in 1 teaspoon vanilla, and pour into an 8-inch square pan lined with parchment. Cool slightly, cut into squares, and let cool completely.


39. Toffee with crackers. Place 16 saltine crackers in a foil-lined 8-inch square pan. Bring 4 oz. butter and 1/4 cup each granulated sugar and brown sugar to a simmer, stirring, for 3 minutes; pour over crackers. Bake at 375°F (190°C) for 5 minutes. Sprinkle with 1 cup milk chocolate chips; bake for 1 minute longer, then smooth into an even layer. Sprinkle with chopped pecans. Cool, then cut into squares.


40. Mini cheesecakes. Line 36 mini muffin tins with paper liners. Combine 3/4 cup crushed graham crackers, 1 tablespoon sugar, and 2 tablespoons melted butter; press into tins and chill until firm. In a blender, combine 8 ounces cream cheese, 1/4 cup each sour cream and powdered sugar, 1/2 teaspoon each vanilla and lemon zest; fold in 1/2 cup whipped cream. Pipe or spoon onto cake layers; chill 1 hour. Stir in cherry or plum jam.


41. Frangipane Cupcakes. Line two 24-cup mini muffin tins with paper liners. Combine 110g softened butter, 1/2 cup sugar, 2 eggs, 1/3 cup each almond paste and pastry flour in a food processor; process until smooth. Divide among the tins, filling each 1/3 full. Press dried figs or prunes into each tin, sprinkle with slivered almonds and coarse sugar. Bake at 180°C until golden brown, 12-15 minutes.


42. Dried apricots in vanilla syrup. Bring to a gentle boil, stirring, with 3 cups sugar, 1.5 cups water, 3 strips of lemon zest, and a halved vanilla bean. Add 3 cups dried apricots; cook for 10 minutes. Cool, then divide among jars.


43. Chocolate covered strawberries. Melt 1 cup semisweet chocolate chips and 1 cup white chocolate chips separately. Take 12 strawberries with long stems and dip them first in one type of chocolate, then in the other. Refrigerate until set.


44. Chocolate Mint Stars. Beat 2 cups powdered sugar, 2 tablespoons light corn syrup, 1 1/2 tablespoons softened butter, 2 teaspoons milk, and 1 teaspoon peppermint extract until smooth. Chill for 30 minutes. Dust with powdered sugar and roll out to a thickness of 1/4 inch. Cut out stars and freeze until firm. Melt 8 ounces chopped semisweet chocolate with 2 teaspoons shortening in the microwave; cool to room temperature. Dip stars in melted chocolate and sprinkle with colored sugar, if desired. Chill until set.


45. Glazed candy canes. Melt 1 cup white chocolate chips with 4 teaspoons shortening in the microwave. Dip candy canes in the melted chocolate, cool slightly on greased parchment paper, then roll in colored sugar or sprinkles. Let harden.


46. ​​White chocolate-mint "bark". Melt 12 oz (340 g) of chopped white chocolate in the microwave, stirring every 30 seconds. Stir in 1 tbsp (110 g) of melted shortening and 4 oz (110 g) of chopped white chocolate until smooth. Spread in an even layer on a parchment-lined baking sheet and sprinkle with 1 cup (1 cup) of chopped mints. Let harden; break into pieces.


47. Chocolate Peanut Bark. Follow recipe #46, using semisweet chocolate instead of white. Replace the mints with 3/4 cup salted roasted peanuts and 1/3 cup raisins.


48. Festive sweet mix. In a large microwave-safe bowl, melt 1 cup chocolate-hazelnut spread with 2 oz (55 g) butter on 50% power. Stir in 8 cups Chex cereal. Transfer to a large zip-top plastic bag; add 1 pound (450 g) package powdered sugar and shake to coat. Add 1/4 cup colored sprinkles, 1/2 cup each yogurt-covered raisins, and red and green M&M's; stir.


49. Chocolate-Dipped Peanut Butter Pretzels. Dip 12 pretzel sticks into 1 cup melted peanut butter. Cool until set, then dip into 12 ounces melted semisweet chocolate. Drizzle with melted white chocolate or roll in chopped peanuts or colored sugar.


50. Spices for hot cider. Microwave 1 tablespoon of grated orange zest on a paper towel for 3 minutes. Mix with 1 tablespoon of crushed cardamom pods and cinnamon sticks, 2 teaspoons each of whole allspice and black peppercorns, and 1 teaspoon of whole cloves. Divide between 4 square pieces of cheesecloth and tie with string to form pouches. Heat each sachet in 950 ml of apple cider.