Candy

Be sure to use bittersweet chocolate with no more than 60 percent cacao for this recipe.

This recipe has been in the family of senior editor Randi Danforth for generations. Her great-grandmother bought penny sponge candy to take to the movies in Minnesota. A love for the crunchy sweet led to recipe experiments in the kitchen. Randi recalls watching her mother make this magical confection--the baking soda causes vigorous bubbling. Pack it in jars or airtight tins, and store at room temperature; exposure to moisture and air will soften the candy.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less, but requires additional unattended time.

Can be prepared in 45 minutes or less, but requires additional unattended time.

The fudge in the following recipe, with its unusually creamy texture, is too soft to serve at room temperature. It must be served chilled.

These truffles are particularly good when made with Valrhona "40% cacao" milk chocolate. We recommend tempering the chocolate used for coating them, as it will result in glossier, firmer shells.

Fudge is a holiday favorite throughout the South — some versions are creamy and others are granular. This recipe makes a deliciously dense, grainy fudge.

To prevent fingerprints or smudges, wear thin cotton gloves* while handling the eggs.

To accompany Ice-Cream Bombes with Brandied Dried Cranberries and Cherries

Packed in jars that are decorated with red ribbon and candy canes, this sweet makes a festive gift. To crush the peppermints coarsely, tap the wrapped candies firmly with the bottom edge of any unopened 15- to 16-ounce can.

"I like to keep sweets on hand during the holidays just in case someone drops in," says Laurie Schielock of Miami, Florida. "My sister Susan's truffle recipe is indispensable this time of year. The chocolate treats have a rich, smooth texture, they keep well, and they're perfect with a glass of Champagne." Flavor the chocolate mixture with some grated orange peel or espresso powder, if you like.

This is a wonderful combination of cookie and candy, with the crumbly crust serving as counterpoint to the chewy caramel topping. For a nice presentation, place the cookies in paper candy cups, and set the cups in a basket; wrap clear cellophane around the basket, tie it up with raffia and decorate it with pine cones. Save the irregularly shaped leftover cookies to enjoy as a snack.

Another name for this kind of creamy caramel fudge is penuche ("puh-noo-chee"), derived from panocha, a Mexican raw sugar. We think the texture of this one is most unusual: the combination of confectioners' sugar and brown sugar results in a particularly smooth, lush, velvety quality. We adapted a recipe from Pinkie's Bakery, in Souris, Prince Edward Island; the writer Marialisa Calta brought it back from a trip to the Canadian Maritimes.

Great to give as gifts in pretty boxes or tins or to have on hand for unexpected company.

Be sure to cool these cookies before transferring them to a rack—they are very soft when they first come out of the oven and need a moment to set.

Panforte — a cross between a cake and a candy — is a classic Italian Christmas treat. It's a very dense, rich confection loaded with nuts, dried fruit, and spices (hence its name, which means "strong bread"). This recipe yields much more than you'll need for the party, but it keeps so well that you'll have delicious leftovers long after the holiday season. Active time: 40 min Start to finish: 4 hr (includes cooling)