Recipes for Delicious Homemade Chocolate Candies

Homemade candies are so much fun to make and to share with family and friends. Try these wonderful candy recipes to please the chocoholics among your family and friends. Or perhaps you are the chocoholic?? Chocolate Covered Nut Cremes, Quick Chocolate Fudge, and Chocolate Orange Fudge are all sure to please even the most picky chocoholic among you!

CHOCOLATE-COVERED NUT CREAMS
1 can (14-oz) sweetened condensed milk
3/4 cup butter-flavored shortening
2 tsp vanilla extract
dash of salt
1 cup finely chopped nuts
8 to 9 cups powdered sugar

COATING:
3 cups semi-sweet chocolate chips
6 tbsp butter-flavored shortening

Lightly spray an eight or nine inch square pan with nonstick cooking spray. Set aside.

In a large mixing bowl, blend the sweetened condensed milk, margarine, vanilla extract and salt. Stir in the nuts. Blend in powdered sugar until the mixture is very stiff. Press the mixture into the prepared pan and chill thoroughly. Cut into 64 small squares. Remove the pieces from the pan and set aside on waxed paper.

To make the coating, melt the chips and shortening in the top of a double boiler over very low heat stirring constantly. Remove from the heat when melted. Dip the candy squares into the chocolate mixture to coat. Place on a cookie sheet that has been lined with waxed paper. Let stand until coating is set.

QUICK CHOCOLATE FUDGE
1/2 cup light corn syrup
1/3 cup evaporated milk
2 pkgs (8-oz each) semisweet chocolate
2 tsp vanilla
3/4 cup confectioners' sugar, sifted
1 cup coarsely chopped nuts, optional

Butter an 8 x 8 x 2-inch pan. In a 2-quart saucepan, stir the corn syrup and milk together. Add the chocolate and cook over medium-low heat, stirring constantly, until chocolate is melted. Remove from the heat. Stir in vanilla and add the sugar. Beat mixture with a wooden spoon until smooth. Stir in nuts, if desired. Spread fudge in the prepared pan. Chill 2 hours or until firm.

CHOCOLATE ORANGE FUDGE
3 cups sugar
1/2 cup water
1/2 cup orange juice
1 pkg (12-oz) semi-sweet chocolate chips
1 tbsp grated orange peel
2 cups coarsely chopped walnuts or pecans

In a 3-quart saucepan combine the sugar, water, and orange juice. Cook, over medium heat, stirring until the sugar is completely dissolved. Using a candy thermometer, cook the mixture, without stirring, until the temperature reaches 234 degrees or the soft ball stage.

Remove from the heat and whisk in the chocolate chips until well blended. Stir in the orange peel and the nuts. Spread the candy in a foil-lined baking pan. Chill until set. Turn out of the pan, peel off foil and cut into squares. Keep candy stored in a cool, dry place.

Enjoy!