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Homemade candy is a great gift

Cooking with Cathie

(Updated: Thursday, February 18, 2010, 12:00 AM)

Most folks are happy to receive homemade candy. You don't even need a holiday -- you can give gifts from your kitchen at any time of year.

Now, I won't deny that carrots and celery, raw cauliflower and such fare are a lot healthier than candy. At the same time, I don't mind admitting that I don't get very excited about raw veggies as special treats.

If you like to make candy and also like to surprise others with a gift of your labors, perhaps you will want to try one or more of the following recipes.

Super easy Rocky Road Fudge

From the Nestlé folks. Very easy recipe.

• 1 12-oz. package (2 cups) Nestlé Toll House Semi-sweet Chocolate Morsels
• 1 can (14-oz.) Nestlé Carnation Sweetened Condensed Milk
• 1 tsp. vanilla extract
• 3 cups miniature marshmallows
• 1 1/2 cups coarsely chopped walnuts

1. Line a 9-by 13-inch baking pan with foil; grease lightly.
2. Microwave morsels and sweetened condensed milk in large, uncovered, microwave-safe bowl on 100% highpower for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
3. Stir in vanilla extract, marshmallows and nuts. Press mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan, remove foil and cut into pieces.

Makes about 4 dozen pieces of candy.

Cream cheese mints

• 1 3-oz. package cream cheese, room temperature
• 4 drops food coloring (mint, green; lemon, yellow; strawberry, pink)
• 1 tsp. flavoring extract (as suggested above)
• 1 tblsp. milk
• 1 lb. confectioners' sugar, plus extra for shaping patties

1. Mix first 4 ingredients together until well blended. Mix in the sugar into the cream cheese mixture, kneading it with your hands. When completely mixed, roll into a sausage shape.
2. Break off small amounts and roll into balls, about 1-inch diameter. Place balls on waxed paper and press flat with fork dipped in confectioners' sugar. Store in airtight container to prevent them from further drying out.
3. Let sit out until tops are just dry, then flip and dry out the undersides.

Makes about 80 mints.

Chocolate cherry no-bakes

• 4 tblsps. butter, room temperature
• 8 oz. cream cheese, room temperature
• 3/4 cup confectioners' sugar
• 3/4 cup (about 6-oz.) finely crushed pretzel stick crumbs (see note)
• 1 cup canned cherry pie filling
• Chocolate coating: 8-oz. semi-sweet chocolate
• 2 tblsps. shortening or butter

Note: Try to find the thinnest pretzels available.

1. Line mini-muffin tins with muffin papers. In a food processor, beat butter, cream cheese and sugar together until smooth. Add pretzel crumbs, blending until well combines. Add cherries and pulse until they are chopped and incorporated. Place mixture in refrigerator to chill for 15 minutes.
2. Melt chocolate and shortening or butter until smooth and liquid. Pour into a zip-top plastic bag with a small corner cut from the bag for a spout (or use a squeeze bottle). Squirt a small dab of chocolate into the bottom of each muffin paper.
3. Shape the cherry mixture into 1-inch balls and lightly press into the chocolate in each muffin cup. Cover each with remaining melted chocolate. If chocolate cools too much, you may need to gently rewarm it. Refrigerate to harden chocolate.

Makes about 4 dozen.