How to Make Your Own Holiday Candy

Chocolate truffles, English toffee, rocky road bark (with marshmallows and almonds) -- the very thought makes my mouth water. I'm a big fan of candy, and I'm not ashamed to admit it, but I've always done the crunching and let someone else do the creating.

This holiday season, however, I decided it was time to step into the confectioner's shoes and try my hand at making homemade holiday candy. My first challenge was to find a cookbook that could take my novice self each sugary step of the way, with as little stress as possible. I found my savior in a small book appropriately titled Brittles, Barks and Bonbons (Chronicle Books) by Charity Ferreira, a graduate of the California Culinary Academy.

The recipes in Ferreira's book were amazingly simple to execute, yet impressive in their results. Exhibit one -- the dark chocolate bark with figs, almonds, and anise (Page 34). I brought this as a dessert to a friend's family gathering and was greeted with new admiration as my fellow guests proclaimed, "You made these?" I did not have the heart to tell them how easy it was.

My candy-making success at the party spurred me on, and I pawed the pages of Ferreira's book dreaming of what I was going to make for the upcoming holiday parties and give as hostess gifts.

Part of the appeal of Brittles, Barks, and Bonbons is that it goes beyond the customary chocolate treats and sugary confections to offer some more unusual candy choices, including: Spanish almond brittle (page 19) -- a sophisticated treat that makes a great addition to a cheese plate; toffee popcorn with cashews (page 86) -- an easy-to-assemble crowd pleaser; and vanilla sea salt caramels -- perfect for giving as a hostess gift or serving as a sweet treat with coffee at the end of a meal.

So for all you confectionery fans out there, break out the candy thermometer, dust off the double boiler, get your hands on a copy of Brittles, Barks, and Bonbons and go forth and make candy.

Dark Chocolate Bark with Figs, Almonds, and Anise *
Makes 1 1/2 Pounds of Bark

1 pound bittersweet chocolate, chopped
1 ½ cups whole almonds, toasted
1 cup chopped dried black Mission figs
2 teaspoons whole anise seeds

Step 1: Line a jelly-roll pan with waxed paper. Melt the chocolate in a bowl set over a pan of hot water, stirring frequently until melted and smooth. Remove from the heat.

Step 2: Stir in 1 cup of the almonds and the figs and anise. Scrape the mixture onto the pan and spread out with a spatula to about ½ inch thick. Sprinkle the remaining almonds over the top, gently pressing them into the chocolate to adhere.

Step 3: Refrigerate the bark until completely firm, about 2 hours. Break or cut into chunks. Store in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 2 weeks.

*Reprinted with permission of Chronicle Books

Karen Leland is author of the new book Time Management In An Instant (Career Press) and the national Work-Life Balance Columnist for examiner.com. She is currently hard at work on a food memoir/cookbook tilted Pardon My Pink Pate. To contact her, please e-mail [e-mail]

Comments

[humannature]

Sounds like a great recipe -- but, you brought it for "dessert" not "desert"!

[Karen Leland - Huffpost Blogger]

Foiled by spellchecker once again. Thanks!

[meede]

Have made chocolate for gifts for years. I make white chocolate bark with almonds & dried cranberries. Make some with just cranberries for those who don't like nuts. Also crush mints or candy canes and mix into white choc and pour into a chocolate mold. Also melt choc and mix in with rice krispies & shredded coconut (store bought stuff). Roll into balls or just spoon onto tray. I usually just use hands and put on tray. Faster before it starts setting.

[Karen Leland - Huffpost Blogger]

I have been longing to try the recipe with crushed candy canes. We have a party coming up, so I think I will go for it. Thanks for the inspiration.

[carrieanna]

Mmmmmm, I may need to whip up some divinity soon. And I've been wanting to make some more sugared nuts.

The older women in my family liked to set themselves apart by their annual Christmas gifts. My grandmother always made a cashew toffee with chocolate on top. My great aunt always made a delicious nut fudge.

[Karen Leland - Huffpost Blogger]

Sounds yummy. Would you be willing to send me the recipe for the cashew toffee?