White Chocolate Pecan Caramel Fudge

Oh, yes. It’s got white chocolate, pecans, and caramel – and you can make it in the microwave in LESS THAN TEN MINUTES. Be still, my heart. Because the sauce on top does not harden completely, this gift is best served in a decorative tin on a sheet of parchment and kept refrigerated.

Serves 25 | Prep. time 10 min. | Cooking time 5 min.

Ingredients

• 2 ¼ cups white chocolate chips
• ¾ cup butterscotch chocolate chips
• 1 (14-ounce) can sweetened condensed milk
• ¼ cup butter
• ½ teaspoon vanilla extract
• 1 cup chopped pecans
• ½ cup room temperature caramel sauce

Directions

1. Line an 8×8 pan with parchment or foil and lightly coat it with cooking spray.
2. Combine the chips, sweetened condensed milk, and butter in a large, microwave-safe bowl.
3. Microwave for 90 seconds and then stir. Cook for 15 more seconds and stir again. Repeat until the chocolate is mostly (but not completely) melted and mixed in.
4. Add the vanilla and pecans, and stir to combine.
5. Spread the mixture in the prepared pan and pour the caramel on top. Swirl it into the surface of the fudge with a knife.
6. Chill until set.

Note: you can use all-white chocolate chips or a mix of white and butterscotch chips for an added caramel flavor.

 

 

Easy Chocolate Butter Toffee

Easy to make soooooooo good! I like to make extra batches to give to friends and family.

Makes 1 pound | Prep. time 15 min. | Cooking time 15 min.

Ingredients

• 1 cup pecans
• 1 cup unsalted butter
• 1 cup sugar
• ½ teaspoon sea salt
• 1 teaspoon vanilla extract
• 1 cup milk or semisweet chocolate chips

Directions

1. Line a 9×9 baking dish and line with parchment or foil paper, including the sides.
2. Chop the pecans coarsely. Spread the pecans in the pan’s bottom evenly.
3. In a large saucepan, combine the butter, sugar, and salt. Heat over medium-low heat, stirring often until the mixture boils and the sugar is completely dissolved.
4. Continue cooking until it reaches 260⁰F-270°F on a candy thermometer.
5. Remove from heat and stir in the vanilla. Let rest for 2-3 minutes, and then spread the toffee evenly on top of the pecans.
6. Sprinkle the chocolate chips immediately on top of the toffee. Cover with foil and wait 5 minutes to let the chocolate melt.
7. Using a spatula, spread the melted chocolate evenly.
8. Refrigerate for 2-3 hours before breaking into pieces.
9. Store in an airtight container and keep cool until serving.

 

 

Traditional Nougat

Nougat seems mysterious, but once you have the knack, you can impress your friends and coworkers with a homemade batch! It’s made by beating egg whites and adding a hot sugar mixture to cook them, creating the fluffy, chewy sweetness we all adore. You can customize this recipe to your tastes – we love pistachios, almonds, and chopped dried apricots.

Serves 24 | Prep. time 30 min. | Cooking time 10 min.

Ingredients

• 3 cups plus 1 tablespoon sugar, divided
• ⅓ cup light corn syrup
• ½ cup water
• 1 cup local honey
• 3 egg whites
• ¼ teaspoon salt
• 3 ½ cups toasted unsalted nuts, seeds, and dried fruit (a mixture of anything you choose)

Directions

1. Butter two large sheets of parchment and set them aside.
2. In a medium saucepan, combine the 3 cups of sugar, corn syrup, and water. Cook over medium heat to 300°F, and remove the pot from the heat.
3. Meanwhile, bring the honey to 257°F and then take it off the heat as well.
4. Beat the egg whites with the salt on high until foamy, and then incorporate the 1 tablespoon of sugar. Beat until glossy and stiff. Reduce the mixer speed a little and slowly pour the hot honey down the side of the bowl, whipping it into the egg. Continue mixing for 5 more minutes.
5. Slowly add the sugar mixture and continue beating until the side of the bowl is cool enough to hold your hand on, 15–20 minutes.
6. Fold in the nuts, seeds, and dried fruit.
7. Spread the nougat on one sheet of the buttered parchment and cover it with the other sheet. Roll it out to 1-inch thickness. Chill and slice. Store in an airtight container.

 

 

Chocolate Truffle Platter

Gifts are 50% about the presentation, and this batch of creamy chocolate truffles looks beautiful when coated with various flavors, textures, and color offerings. The best part is that once the truffles are made, switching up the toppings is no effort at all. Follow the directions carefully to make sure yours work out.

Serves 24 | Prep. time 15 min. | Cooking time 5 min. | Chill time 2 hours

Ingredients

• 8 ounces good quality chocolate, finely chopped
• 1 ½ teaspoons butter
• ⅔ cup heavy cream
• ½ teaspoon vanilla or almond extract
• Toppings: cocoa powder, crushed candy canes, finely chopped nuts (pistachios, hazelnuts, coconut, toasted coconut, almonds), decorative sugar, icing sugar, sprinkles

Directions

1. Place the finely chopped chocolate in a heatproof bowl with the butter and set it aside.
2. Heat the cream in a saucepan until it simmers, and immediately pour it over the chocolate and butter. Do not stir.
3. After five minutes, add the extract and stir the melted chocolate until smooth. Pour it out onto a plate or into a cake pan and cover it with plastic. Let the wrap rest on the surface of the chocolate. Refrigerate for 2 hours.
4. Meanwhile, choose and prepare your toppings. Arrange a baking pan with a layer of parchment.
5. Scoop the chocolate into 2 teaspoon portions and place them on the baking pan. If they are firm enough, roll them into balls. If they’re still too sticky and soft, place them back in the fridge for a while.
6. Roll the balls in a selection of toppings and arrange them on a tray or in a gift box with tissue paper. If the balls are too dry for the topping to stick, re-roll them and then try again.

 

 

Smoky Sweet Almonds

Smoked paprika steals the show in this easy recipe, so make sure yours is fresh and of good quality. These are sweet and addictive and just a bit different from the usual candied nut. Give them away in decorative jars.

Serves 12 | Prep. time 15 min. | Cooking time 30 min.

Ingredients

• ½ cup dark brown sugar
• 2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper
• ½ teaspoon ground black pepper
• 1 large egg white
• 1 ¼ pounds almonds, whole, raw, skin on (about 4 cups)

Directions

1. Preheat the oven to 300°F. Line a large baking sheet with foil and butter it generously.
2. In a small bowl, combine the brown sugar, salt, paprika, cayenne, and black pepper.
3. In a large bowl, whisk the egg white until frothy. Stir in the sugar mixture until well combined, and then toss in the almonds. Stir until they are well-coated.
4. Spread the mixture on the prepared baking sheet and bake for 25 minutes, stirring once.
5. Let the almonds cool on the tray, stirring and breaking up the clumps from time to time.

 

 

 

All recipes are from Louise Davidson’s book Celebrate Christmas: 75 Sweet Treats Recipes for the Holidays. Get the book here or click on the cover.

To download a copy of the featured recipes, click here.