We have to be honest, our favorite part of the holidays here at RT HQ is getting yummy treats from authors and industry folk. This year, when Lacy Williams gifted us homemade candies, we gobbled them up before anyone could even snap a photo. Keeping these candies to ourselves would be a crime, but since we're not fond of sharing our chocolate, we asked the author to share her recipes instead! Enjoy and happy holidays!
I love Christmas and always have. Putting up the tree. Outside lights. The get-stuck-in-your-head music. And since my first daughter’s birth four years ago, I’ve gotten to see Christmas with the wonder of a child all over again.
But I’m not that great a cook and I always struggle with making homemade gifts for close friends — or even my editor. Until last year. I found two really easy recipes for homemade candy that even I can’t mess up, and the ladies at RT invited me to share them with you.
Peppermint Bark – This recipe is easy and always gets rave reviews. You need:
1 12-ounce package of white chocolate morsels
12 candy canes, crushed
1/4 teaspoon peppermint extract
Microwave the white chocolate morsels for one minute. Stir. Keep microwaving in 10-20 second intervals, stirring each time. Be careful not to over-cook, the white chocolate will burn and turn out icky! When the chocolate is melted, stir in the peppermint extract and the crushed candy canes, mixing well. Cover a cookie sheet with wax paper and use a spatula to spread the mixture on the paper. Refrigerate for one hour. Once it is hardened, break the candy apart. You’re done! Now put it in a cute bag or tin.
Chocolate Truffles – These are easy-peasy and look impressive and professional if done right. Start with:
1 eight-ounce package cream cheese, softened
3 cups confectioners sugar
3 cups semi-sweet chocolate chips
1-1/2 teaspoons vanilla
I’ve heard you can microwave the chocolate to melt it, but I use a makeshift double-boiler of a pot of boiling water beneath a metal mixing bowl. Stir often, you don’t want to over-cook your chocolate!
Add the confectioner’s sugar slowly as you beat the cream cheese until it is all mixed together. Add the vanilla and chocolate, stirring by hand as it thickens up. Wrap in plastic and refrigerate for an hour. After the chocolate has set, roll it into small balls (about what you’d want to eat in one bite!). Voila! Finished.
Optional extra step: Roll the truffles in the coating of your choice. My favorites are: crushed almonds, coconut, candy sprinkles, cocoa powder and crushed candy canes. Also optional, you can add flavoring or liqueur to the chocolate.
- Lacy Williams
Don’t forget to check out the RT Reviewers’ Choice Nominee, Return of the Cowboy Doctor, and Lacy’s latest self-pub release, Rival (as Lacy Yager), out now! For more uplifting romance visit our Everything Inspirational Page.