Each Christmas I teach myself a new candy recipe. Last year I started with my caramel recipe and added a splash of orange extract for fun. This year I just might try buttered rum extract. —Shelly Bevington-Fisher, Hermiston, Oregon
My mother made this candy for years using several kinds of nuts. Then I was married and my husband raised sunflowers, so it seemed natural to use those. People always comment on the unique delicious taste.Trish Gehlhar, Ypsilanti, North Dakota
"This crunchy nut brittle is a favorite of my family," reports Cheryl Brungardt of Wheat Ridge Colorado. "It's a snap to prepare as a last-minute holiday gift. Be careful moving it in and out of the microwave, though, because the syrup gets very hot," she cautions.
Our Test Kitchen staff had a blast creating these adorable candy cane stocking stuffers. Rudolph and his friends never looked sweeter than they do with pretzel antlers, chocolate eyes and red-hot candy noses.
I adapted a family recipe to come up with these melt-in-your-mouth caramels. My husband and daughter eagerly volunteer to eat any scraps from the pan!
Kelly-Ann Gibbons, Prince George, British Columbia
These pretty coconut-speckled candies are rolled in grated chocolate, but you could also coat them in finely chopped nuts, chocolate sprinkles or jimmies. Beverly Coyde of Gasport, New York substitutes almond extract for the vanilla and chopped toasted almonds for the contest.