50 Edible Gifts

Make something tasty for everyone on your list.

Category:
Holiday
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(No. 33), (No. 35), (No. 49) and (No. 37)

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1. Chocolate Fudge Melt 1/2 stick butter, 4 cups marshmallows, 1 cup cream, 2 cups sugar and a pinch of salt in a saucepan. Simmer, stirring, 5 minutes. Off the heat, stir in 3 cups chocolate chips until smooth. Spread in a foil-lined 9-by-13-inch pan. Let cool and cut into squares.

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2. White Chocolate Fudge Make Chocolate Fudge (No. 1), replacing the chocolate chips with white chocolate chips. Spread in the prepared pan and top with sprinkles. Let cool; cut into squares.

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3. Peanut Butter Fudge Melt 2 sticks butter in a saucepan with 1 cup creamy peanut butter. Off the heat, stir in 1 teaspoon vanilla and a sifted 1-pound box confectioners’ sugar. Spread in a foil-lined 8-inch-square pan. Press 1/2 cup chopped peanuts on top. Chill until firm and cut into squares.

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4. Chocolate Truffles Bring 1 cup cream and 1/2 stick butter to a boil in a saucepan; pour over 1 pound finely chopped chocolate in a bowl. When melted, add 1 teaspoon vanilla and stir until smooth. Chill until firm. Scoop with a spoon and roll into balls, then roll in crushed peppermint candies, chopped nuts or cocoa powder. Chill.

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5. Earl Grey Truffles Make Chocolate Truffles (No. 4), steeping 1 tablespoon Earl Grey tea leaves in the hot cream mixture, 5 minutes. Strain, then pour over the chocolate. Roll the truffles in cocoa powder.

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6. Mexican Truffles Make Chocolate Truffles (No. 4) without the vanilla; stir 1 1/2 teaspoons cinnamon, 1/2 teaspoon each ancho chile powder and almond extract, and 1/4 teaspoon cayenne pepper into the melted chocolate. Roll the truffles in chopped toasted almonds.

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7. Coconut-Almond Truffles Combine 3/4 cup almond butter, 1/2 cup each confectioners’ sugar and unsweetened shredded coconut, 3 tablespoons cocoa powder and 1/2 teaspoon vanilla; work into a dough. Roll into balls, then roll in shredded coconut. Chill.

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8. Pistachio-Cherry Buttons Melt 1/2 cup white chocolate chips with 2 teaspoons shortening in the microwave. Spoon onto an oiled parchment paper–lined baking sheet to form circles. Let cool slightly, then top with pistachios and dried cherries. Let harden.

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9. Chocolate-Raspberry Sauce Simmer 1 cup water, 1/2 cup each sugar and cocoa powder, 1/4 cup light corn syrup, 4 ounces chopped bittersweet chocolate and 1/2 teaspoon vanilla in a saucepan over medium heat, stirring, until the chocolate melts. Let cool, then stir in 2 tablespoons raspberry liqueur. Divide among jars and chill.

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10. Chocolate Haystacks Melt 1 cup chocolate chips in the microwave. Stir in 2 1/2 cups chow mein noodles until coated. Drop spoonfuls on an oiled parchment paper–lined baking sheet. Sprinkle with chopped peanuts. Let harden.