1 cup light corn syrup
4 cups granulated sugar
1 cup water
1 teaspoon spice-flavored oil
Food coloring
Powdered sugar

1. Line bottom and sides of a 15 x 10 x 1-inch jelly-roll pan with aluminum foil. Dust with powdered sugar. Set aside.
2. Combine corn syrup and water in a medium-size heavy saucepan. Cover and bring to a boil. Remove cover and cook over medium heat, without stirring, to 300*F (150*C) on a candy thermometer. (A teaspoonful of syrup will separate into brittle threads when dropped into cold water.)
3. Remove from heat. Add oil and desired food coloring, mixing well. Pour hot candy in strips over powdered sugar. Cool completely at room temperature. Invert pan, peel off foil and break into pieces.

Makes about 2 pounds candy.

1 (12-ounce) package white chocolate chips (2 cups)
2/3 cup sweetened condensed milk (not evaporated milk)
1 1/2 cups coarsely chopped slivered almonds, toasted*
2 teaspoons vanilla extract

1. Line an 8-inch square pan with foil, extending foil over edges of pan.
2. In medium saucepan, melt white chocolate chips with sweetened condensed milk over very low heat, stirring constantly, until mixture is smooth.
3. Remove from heat. Stir in toasted almonds and vanilla.
4. Spread into prepared pan. Cover; refrigerate until firm.
5. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares.

Makes 1 1/2 pounds fudge. (For best results, do not double this recipe.)

*To toast almonds, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until almonds are lightly browned, stirring occasionally. Cool.

Great presentation, easy to do! Add it to your list of Holiday Gift Ideas.

1 (12-ounce) package NESTLÉ® TOLL HOUSE® Premier White Morsels
24 hard peppermint candies, unwrapped

1. Line baking sheet with waxed paper.
2. Microwave morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth.
3. Place peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin or other heavy object. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.
4. Spread mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.

Makes 1 pound.

4 ounces (1/2 of an 8-ounce package) cream cheese, softened
1 tablespoon butter, softened
1 tablespoon light corn syrup
1/4 teaspoon peppermint extract
4 cups powdered sugar
Green and red food coloring
Granulated sugar
Green, red and white decorating icings

1. In a large bowl, beat cream cheese, butter, corn syrup and extract in large bowl with electric mixer on medium speed until well blended. Gradually add powdered sugar, beating until well blended.
2. Divide mixture into thirds.
3. Knead a few drops green food coloring into one third of the mixture; repeat with the red food coloring into another third. Leave remaining third plain. Wrap each third in plastic wrap and refrigerate until firm.
4. Working with one color at a time, shape dough into 3/4-inch balls. Place on wax paper-covered baking sheet. Flatten each ball with bottom of glass lightly dipped in granulated sugar. Repeat with remaining mixtures.
5. Decorate with icings, as desired; let dry.
6. Store in tightly covered container in refrigerator.

Makes about 5 dozen candies.

Simple, yet festive homemade candy for the holidays!

1 (12-ounce) package chocolate chips
1/2 cup chopped dry roasted peanuts
1/2 cup coarsely broken graham crackers
1/2 cup miniature rarshmallows

1. Line a large baking sheet with wax paper; set aside.
2. In a medium microwaveable bowl, melt chocolate in the microwave oven on HIGH 2 minutes, or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
3. Stir in peanuts, graham crackers and marsmallows and mix well.
4. Spread chocolate mixture onto prepared baking sheet. Refrigerate until firm, about 1 hour.
5. Break into pieces. Store in tightly covered container at room temperature.

Makes about 1 1/2 pounds candy.

1/2 cup boiling water
1 cup firmly packed brown sugar
1 cup granulated sugar
1/3 cup light corn syrup
1/8 teaspoon salt
1/3 cup butter
1 cup semisweet chocolate chips
1 cup toasted chopped almonds

1. Combine boiling water, brown sugar, sugar, light corn syrup, and salt in a saucepan. Stir until dissolved. Cook, covered, over high heat for 2 minutes, or until steam washes the sugar crystals from the side of the pan. Cook uncovered, to 240*F on a candy thermometer, the firm-ball stage; do not stir. Add butter then cook to 300*F on a candy thermometer, the hard-crack stage; do not stir. Pour into a lightly buttered 13 x 9-inch baking dish; let stand until firm.
2. In a double-boiler, melt chocolate chips over low heat.
3. Blot toffee with a paper towel then spread with half of the melted chocolate chips. Sprinkle with 1/2 cup chopped toasted almonds. Invert onto a wax paper lined baking sheet. Spread with remaining melted chocolate and sprinkle with remaining almonds. Let stand until the chocolate is set then break into pieces.

Makes 24 pieces.

2 1/2 cups granulated sugar
1 1/2 cups light corn syrup
4 teaspoons white vinegar
1/4 teaspoon salt
1/2 cup evaporated milk

1. Combine sugar, syrup, vinegar and salt in a large, heavy saucepan over low heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring constantly.
2. Add milk in a thin stream, stirring constantly. Cook to firm ball stage (248*F / 120*C), or until a small amount of mixture is dropped into cold water and forms a ball that holds until pressed. Remove from heat.
3. Pour mixture onto a buttered marble slab or similar surface. As soon as outside edges cool enough to touch, take a small portion of the candy and start stretching or pulling. Use only the tips of your (greased) fingers. Pull until taffy becomes light in color and is no longer sticky.
4. Twist each pulled strip slightly and place on waxed paper. When all the candy is pulled, cut each piece into about 1-inch pieces. Wrap each piece in waxed paper and twist ends. Store in covered container at room temperature.

Makes about 100 pieces.

Variation: Brown Sugar Taffy: Substitute 2 1/4 cups firmly packed brown sugar for the granulated sugar.

2 cups whole almonds
1/4 cup honey
2 teaspoons grated orange zest
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1 cup finely chopped dried apricots
1 cup finely chopped pitted dates
1 cup powdered sugar

1. Preheat oven to 400*F.
2. Arrange almonds on a baking sheet in a single layer and toast in oven for ten minutes. Set aside to cool and then finely chop.
3. Meanwhile, combine honey, orange zest, cinnamon, allspice, and nutmeg in a medium mixing bowl. Add almonds, apricots, and dates and mix well.
4. Pinch off rounded teaspoon sized pieces of the mixture and roll into balls. Roll balls in sugar and refrigerate in single layers between sheets of wax paper in airtight containers for up to one month.

Makes about 36 sugar plums.

Cooking Tip: Use of a food processor helps make preparation simple and much quicker.

Bring smiles to the table for this meal finale. These are so good.

1 cup heavy cream
2/3 cup light corn syrup
3 tablespoons butter
2 cups granulated sugar
3/4 teaspoon vanilla extract
2 cups pistachio nuts
1 1/3 cups chopped candied pineapple

1. In a heavy saucepan combine cream, light corn syrup, butter, and sugar. Place over medium heat and stir occasionally until the mixture comes to a full boil. Cook until the syrup reaches 238*F (115*C) on a candy thermometer, or the soft ball stage (forms a soft ball when drizzled into cold water). Remove from heat. Cool to room temperature.
2. Beat with a wooden spoon until thick. Add vanilla, shelled pistachio nuts, and chopped candied pineapple.
3. Pour into a buttered 9-inch baking pan and refrigerate until firm.

Makes 24 pieces.