I would like to cook some candy with my mother this Christmas during my last Christmas vacation as a college student. Both of us are pretty challenged when it comes to cooking anything other than Italian recipes.... Does anyone have any great, simple candy recipes that you would recommend? First, I must say...I don't like caramel, so recipes with caramel are out:( Sorry! Thanks in advance. I guess I could add some more things we like... peanut butter, chocolate, *white chocolate*, crunchy things, nuts, etc. I'd like to make something other than peanut brittle. That's boring! Thanks so much to all who have responded!

Candy Cane fudge INGREDIENTS 2 (10 ounce) packages vanilla baking chips 1 (14 ounce) can sweetened condensed milk 1/2 teaspoon peppermint extract 1 1/2 cups crushed candy canes 1 dash red or green food coloring DIRECTIONS Line an 8 inch square baking pan with aluminum foil, and grease the foil. Combine the vanilla chips and sweetened condensed milk in a saucepan over medium heat. Stir frequently until almost melted, remove from heat and continue to stir until smooth. When chips are completely melted, stir in the peppermint extract, food coloring, and candy canes. Spread evenly in the bottom of the prepared pan. Chill for 2 hours, then cut into squares.

pistachio torrone 1 1/2 cups clover or other mild honey 1 1/2 cups sugar 1/2 cup water 3 large egg whites 1/4 teaspoon salt 1 1/2 teaspoons orange-flower water 3/4 teaspoon pure almond extract 2 1/2 cups salted roasted shelled pistachios (5 ounces) 1 tablespoon cornstarch plus additional for kneading Equipment: an 8-inch square metal baking pan; a candy thermometer; a heavy-duty stand mixer fitted with whisk attachment; edible wafer paper Preparation Oil baking pan, then line bottom and sides with pieces of edible wafer paper, trimming it to fit. Heat honey, sugar, and water in a 5-quart heavy pot over low heat, stirring, until sugar has dissolved, then bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, stirring occasionally, until it registers 310 to 315°F (upper end of hard-crack stage). When thermometer reaches 300°F, start beating egg whites with salt in mixer, beating until they hold soft peaks. Remove syrup from heat and let stand until bubbles dissipate. With mixer at low speed, slowly pour hot syrup into whites in a thin stream down side of bowl. Increase speed to high and beat until mixture has cooled to warm (mixture will rise, then fall), about 20 minutes. Add flower water and almond extract and beat 1 minute more. Stir in pistachios. Sprinkle a work surface with cornstarch (1 tablespoon), then spoon torrone mixture onto cornstarch and gently knead a few times with hands dipped in cornstarch. Pat torrone mixture into baking pan and top with a square of wafer paper, trimming to fit. Let stand at room temperature at least 8 hours. Run a sharp thin knife around edges of pan, then invert torrone onto a cutting board. Leaving wafer paper on, trim ends and cut torrone into 1-inch-wide strips. Wrap each torrone strip in parchment paper. (If desired, cut each strip into 2-inch rectangles.) Cooks' note: Torrone keeps in an airtight container in a dry place at cool room temperature 2 weeks. -------------------------------------------------------------------------- toasted-coconut marshmallow squares 2 cups unsweetened dried coconut 3 (1/4-ounces) envelopes unflavored gelatin 1 cup water, divided 1 1/2 cups sugar 1 cup light corn syrup 1/4 teaspoon salt 2 teaspoons pure vanilla extract 1/2 teaspoon coconut extract Equipment: a 9-inch square metal baking pan; a stand mixer fitted with whisk attachment; a candy thermometer Preparation Preheat oven to 350°F with rack in middle. Toast coconut in a shallow baking pan in oven, stirring occasionally, until golden, 7 to 10 minutes. Oil 9-inch baking pan, then sprinkle bottom with 1/2 cup toasted coconut. Sprinkle gelatin over 1/2 cup water in bowl of mixer and let soften while making syrup. Heat sugar, corn syrup, salt, and remaining 1/2 cup water in a small heavy saucepan over low heat, stirring until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Put thermometer into syrup and continue boiling, without stirring, until it registers 240°F (soft-ball stage). Remove from heat and let stand until bubbles dissipate. With mixer at low speed, pour hot syrup into gelatin in a thin stream down side of bowl. Increase speed to high and beat until very thick, about 15 minutes. Add vanilla and coconut extracts and beat 1 minute more. Spoon marshmallow over toasted coconut in baking pan and press evenly with dampened fingertips to smooth top (it will be very sticky), then evenly sprinkle top with 1/2 cup toasted coconut. Let stand, uncovered, at room temperature until firm, about 2 hours. Run a sharp knife around edge of marshmallow and invert onto a cutting board. Cut into 3/4-inch-wide strips, then cut each strip into 3/4-inch squares. Put remaining toasted coconut in a small bowl and dredge marshmallows in it to coat completely. Cook's notes: • Marshmallow squares keep, layered between sheets of parchment paper in an airtight container, in a dry place at cool room temperature 1 month. • To avoid stickiness, try to make marshmallows on a dry day. ------------------------------------------------------------------------------- passion-fruit gelees 4 (1/4-ounce) envelopes unflavored gelatin 1 cup water 2 cups sugar plus additional for tossing 1 teaspoon fresh lemon juice 3/4 cup thawed unsweetened passion-fruit (maracuyá) purée such as Goya Equipment: an 8-inch square nonstick baking pan Preparation Lightly oil baking pan. Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to soften. Heat gelatin over medium-low heat, stirring, until dissolved. Stir in 2 cups sugar until dissolved, then stir in lemon juice. Bring to a boil over medium-high heat, washing any sugar crystals down side of pan with a pastry brush dipped in cold water. Reduce heat to medium-low and boil, uncovered, without stirring, 13 minutes (watch carefully so that mixture does not boil over). Remove from heat and let stand 5 minutes for bubbles to dissipate. (Skim any foam that remains after 5 minutes.) Stir in passion-fruit purée (do not scrape bottom of pan; leave any dark bits that stick). Pour into baking pan and let stand at room temperature until set, at least 12 hours. Run a sharp knife around edge of gelatin and invert onto a cutting board. Cut into 1/2-inch-wide strips, then cut strips into 1-inch pieces. Just before serving, gently toss gelées in a bowl of sugar to coat, brushing off excess. Cooks' note: Gelées, without sugar coating, keep in an airtight container at cool room temperature 2 weeks. --------------------------------------------------------------------------- brown sugar-chocolate fudge 12 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped 1 7-ounce jar marshmallow creme 2 ounces unsweetened chocolate, chopped 2 teaspoons vanilla extract 2 cups (packed) dark brown sugar 1 14-ounce can sweetened condensed milk 3/4 cup whipping cream 6 tablespoons (3/4 stick) unsalted butter 1/4 teaspoon salt 1/2 cup semisweet chocolate chips 40 paper or foil candy cups (optional) Preparation Line 11x7-inch metal baking pan with foil, overlapping sides by 3 inches. Combine first 4 ingredients in large bowl. Stir sugar, condensed milk, cream, butter, and salt in heavy medium saucepan over medium-low heat until sugar dissolves (no granules will remain when drop of mixture is rubbed between fingertips), occasionally brushing down sides of pan with wet pastry brush, about 10 minutes. Attach clip-on candy thermometer to side of pan. Increase heat to high and bring mixture to boil. Reduce heat to medium-high and stir constantly but slowly with wooden spatula until thermometer registers 230°F, about 15 minutes. Immediately pour mixture over ingredients in bowl (do not scrape pan). Stir mixture vigorously with wooden spoon until chocolate melts and fudge thickens slightly, about 1 minute. Transfer mixture to prepared baking pan; smooth top of fudge with rubber spatula. Sprinkle fudge with chocolate chips. Refrigerate fudge until firm enough to cut, about 2 hours. Using foil as aid, lift fudge from pan. Fold down foil sides. Trim edges of fudge to even. Cut into 40 squares or 3 large wide bars. Place fudge squares in candy cups, if desired. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.)

Just made some English Toffee last weekend. It was awsome.http://www.fabulousfoods.com/recipes/dessert/sweets/engtoffee.html http://allrecipes.com/Recipe/English-Toffee/Detail.aspx I like 11/4 cups of unsweetened butter, 1 cup of sugar, 1/4 cup water, a pinch of salt, 1 tablespoon of vanilla.1/2 cup of chopped almonds and pecans. 1/3 cup Hershey's chocolate semi sweet. Melt the butter in heavy pan with sugar and water. Stir until boiling on high. Candy thermometer should get to 300. Add some nuts into the mixture. Remove and add vanilla, then pour into 9x13 Pyrex dish lined with parchment paper. Spread out and then drop chocolate chips on top. Wait about 30 seconds, then spread over the top. Sprinkle the chopped almonds and pecans on top and let cool. Cut into squares with a pizza cutter while cooling.

****FUDGY BITES TOOLS Double, boiler 2 teaspoons or 1 1/2 OZ. candy scoop, parchment paper, candy fork 12 oz Chocolate Chips 3/4 jar of a 7 oz Jar Marshmallow Crème 1 can Sweetened Condensed Milk 1.5 LB Chocolate Flavored Bark Coating Few Drops Candy flavorings oil-based INSTRUCTIONS In 9 in glass pie plate pour milk and chips, microwave on full power for 1 min, stir and microwave for 1 min more, and stir. Add 3/4 of a 7 oz Jar Marshmallow Crème, divide to add flavors,(if desired) let cool . Scoop balls or teaspoons of candy mixture on parchment paper on a cookie sheet, refrigerate until firm . COATING INSTRUCTIONS In double boiler, or in a bowl set over a saucepan of boiling water, melt chocolate flavored bark coating over medium heat. Take chilled candy balls, [you may need to smooth them by hand] and dip just the bottom in coating, place on parchment paper on cookie sheet. Chill about 5 min. Place chilled candy on candy fork or 2 prongs fork, coated side on prongs . Spoon coating over candy to cover and lightly tap, then drag fork on side of pan to remove excess coating .Put candy back on paper, chill . Two coatings are nice. CHOCOLATE COVERED CHERRIES 2 1/2 (1 lb.) boxes powdered sugar 1 can Eagle Brand milk 1 stick butter 1 tsp. vanilla 1/2 tsp almond Extract Maraschino cherries (drained), or nuts or coconut 1 lg. pkg. chocolate chips 2 tbsp. butter Mix together the first 5 ingredients and Mix well . . Knead in to large ball. Roll in to 1 inch balls and flatten each in to 2 inch circle. Wrap around cherries and lightly roll in hands. Place with stem up on waxed paper-lined baking sheets. Cover loosely and refrigerate 4 hours or over night. Then mix the next 2 ingredients in double boiler to melt. Dip balls in chocolate mixture. Place on waxed paper and cool. Makes about 4 dozen. CONDENSED MILK CANDY 1 c. sugar1 can condensed milk1/4 c. milk1 c. nuts (varies)1 tsp. vanillaAdd condensed milk, sugar and milk together. Cook over medium heat stirring constantly. Cook until candy turns away from the side of pan. Add nuts and vanilla. Spread in buttered dish.

Yes. I found several recipes of candy and truffles making. Here the link you look into. They are 3 or more ingredients and simple .... 2 Minute Microwave Fudge 7 Layer Bars Aaron's Buttery Cashew Brittle Almond Bark Amanda's Peppermint Creams Ann's Cream Nut Candy and more hundreds candy and truffles making....