edible gifts

During Christmastime, Aunt Cammie always busts out tins upon tins of her famous crockpot candies (chocolate clusters stuffed with nuts). They're served at

The Dessert You Never Knew Your Crock-Pot Could Make

(12-ounce) package shelled pecans, toasted (3 1/2 cups)

(12-ounce package shelled walnuts, toasted (3 1/2 cups)

(12-ounce) jar roasted, salted peanuts (3 1/2 cups)

milk chocolate,

(12-ounce) package semisweet chocolate,

(2 ounces) bittersweet chocolate,

Crock-Pot Chocolate Candy With Nuts | POPSUGAR Food

Layer ingredients in slow cooker. Cook on low for 1 hour, or until chocolate melts. Do not open lid. Watch time carefully — do not overcook (or else chocolate will burn and stick). After 1 hour, stir mixture.

Drop by spoonfuls onto wax paper. Let harden completely before transferring to an airtight container.

Specialties of the Lyon region in France, Pink Praline (or rose praline) are almonds coated with caramelized and colored sugar. Follow this 5 ingredient candied almonds recipe to make a real gourmet pleasure - a crisp pink treat!

Pink Praline Candied Almonds Recipe

8.8 oz (250 g) toasted almonds

tsp (10 ml) orange flower water (optional)

(450 g) granulated sugar

fl oz (120 ml) water

red food color

In a large frying pan, place one-third of sugar (3/4 cup/150 g), one-third of water (1.35 fl oz/2.7 tbsp/40 ml), and a few drops of red food color. Stir well with a wooden spatula and bring to a boil. Once large bubbles start forming, add whole almonds. Low the heat and continue to stir constantly. Add orange flower water as a flavor. The red sugar syrup will begin to crystallize; keep stirring to coat the nuts thoroughly. Once the sugar stops adhering to almonds, the nuts will look like they are covered with pink powdered sugar. Transfer almonds onto a baking sheet covered with parchment paper and allow to cool. Collect the remaining pink sugar for the second stage of cooking. Clean up the pan and wooden spatula.

Place almonds in the pan and set aside. In a small saucepan, place one-third of sugar (3/4 cup/150 g), one-third of water (1.35 fl oz/2.7 tbsp/40 ml), the remaining pink sugar, and a few drops of red food color, and allow to melt. Bring to a boil and cook till the temperature reaches 255 F/124 C (use a cooking thermometer). Bring the pan with almonds over the medium to high heat, pour the syrup over nuts, stirring at the same time. Once almonds are coated well and look like they are covered with pink sugar, transfer nuts onto the parchment again. Separate nuts and pink sugar. Clean up the pan and utensil.

Repeat the last step one more time, using the remaining ingredients. Add red food coloring, if necessary.

I have eaten similar to these from a fruit shop but not seen a recipe. I like it!! Great to know you can do this yourself and the steps you have done are so easy to follow. Thanks for sharing.

I've tried this before, and they are lovely! So glad to have a recipe on hand now. Thank you!

I love almonds and this praline looks and sounds amazing. Perfect little snack.

What a tasty snack! I love that they only take a short time to make too!

Your Candied Almonds Recipe came out perfect. I had no idea they were French! The family loved them.

These are such a great snack and they are filling to boot. I plan to keep these on hand as much as possible.

I love this take on sugared nuts! They are the perfect snack for Valentine's Day!

This is such a delicious candied almond recipe. My husband and I loved them. And I think I'll make them again for Valentine's Day.

These almonds are easy and delicious. And the pink color will be super handy to decorate all kind of Valentines Day treats. :)

Such a beautiful kid friendly delicious snack/dessert.

Such a delicious snack! My kids really loved it!

These are a perfect snack or gift to give to others for Valentine's day.

We love almonds for snacking! Making them as a sweet snack is fabulous! Loved them!

Spoil someone with this buttery shortbread garnished with a drizzle of chocolate.

Shortbread

butter,

(1 1/2 cups) plain flour

(2/3 cup) rice flour

(1/2 cup) caster sugar

salt

cold butter, coarsely chopped

Plain flour, extra, to dust

white chocolate,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5639940068001&=domain=taste

5348771529001-5639940068001

This classic peanut brittle recipe is easy to make, full of buttery peanut flavor, and is great for packaging up as holiday gifts.

Peanut Brittle

(60 ml) water

(200 g) granulated sugar

(170 g) light corn syrup

(146 g) unsalted dry-roasted peanuts

unsalted butter,

baking soda

vanilla extract

Have all the ingredients measured and set out...

Have all the ingredients measured and set out before you begin!

Grease a large baking sheet with butter or...

Grease a large baking sheet with butter or nonstick spray. Set aside.

In a medium-sized heavy bottom pot, stir together...

In a medium-sized heavy bottom pot, stir together the water, sugar, corn syrup, and salt. Cook over medium heat until the mixture comes to a boil. 

Boil without stirring for about 5 minutes until...

Boil without stirring for about 5 minutes until it reaches 238°F on a candy thermometer. 

Add the peanuts and cook for 2 to...

Add the peanuts and cook for 2 to 3 more minutes, stirring constantly, until it reaches 300°F on a candy thermometer. The mixture will be golden brown.

Remove from heat and immediately stir in the...

Remove from heat and immediately stir in the butter, baking soda, and vanilla. 

Immediately pour the mixture onto the prepared baking...

Immediately pour the mixture onto the prepared baking sheet. Spread it with the back of a wooden spoon until it's the desired thickness and even. 

Let cool 10 minutes or until hardened. Break...

Let cool 10 minutes or until hardened. Break into pieces, using a large spoon. 

Store in an airtight container or plastic freezer...

Store in an airtight container or plastic freezer bag. The brittle will keep for up to 2 months stored in a dark, dry place that stays fairly cool. 

https://mediavine-res.cloudinary.com/video/upload/ibvnk0h35ugdqxe9emyt.mp4

While holiday gift giving might be over for now, hot chocolate bombs are a kind of the perfect project for a Valentine&#x27;s day at home, they make a sweet little gift to porch drop for friends. If you&#x27;ve got kids at home, they can help too! 

How To Make Hot Chocolate Bombs — With or Without a Mold 

chocolate

cocoa mix

mini marshmallows

Sprinkles, for decorating (optional)

milk

Set up a double boiler. Fill a 4-quart pot halfway with water and set over medium-high heat. Find a heat proof bowl that fits securely on top of the pot without touching the water.

Chop and temper the chocolate. If using bars, finely chop 12 ounces semisweet chocolate. Set 1/3 aside (about 4 ounces). Transfer the remaining 2/3 (8 ounces) to the bowl and fit over the double boiler. Melt the chocolate in the double boiler, stirring regularly with a silicone spatula to help with melting and keep it from getting too hot. Keep an eye on the chocolate temperature — it should never get too hot to touch but you can check this using a digital probe thermometer — do not exceed 100° F. Remove the bowl from the double boiler. Add the reserved chocolate in 3 increments, stirring until incorporated and melted after each addition. Continue mixing until the chocolate is between 88 and 91°F. You can check this with a digital probe thermometer or by touch — the chocolate should be about body temperature, so test on the back of your hand or wrist.  

Temper the chocolate:

Coat the molds with the tempered chocolate. Drop 1 tablespoon tempered chocolate into each well of 2 (6-count, 2-inch wide) half sphere silicone mold trays. Use a brush to spread the chocolate up the sides and over the edges of the molds by just a bit. Let sit at room temperature until the chocolate is hardened, 5 to 15 minutes. Brush the wells with more tempered chocolate (about 1 teaspoon each) to achieve a thick, even coating. Let sit at room temperature until completely hardened, 15 to 30 minutes.

Fill half the spheres with cocoa and marshmallows. Place 1 tablespoon hot cocoa mix, 1 heaping tablespoon mini marshmallows, and 1/2 teaspoon sprinkles if desired into each of half of the wells (6).

Paint or pipe a border of chocolate on the unfilled shells and assemble the bombs. Wearing nitrile or latex gloves, gently release the remaining 6 unfilled shells from their molds, but keep them resting in the well. Use a pastry brush or a small piping bag to coat their edges with tempered chocolate. (If the chocolate has cooled and lost its temper, place it back briefly over the double boiler until warmed back to between 88 and 91°F.) Top each marshmallow-filled shell with a coated, unfilled shell to form a sphere. Let sit at room temperature to harden and set, at least 15 minutes. 

Option 1: With silicone mold trays

Coat cupcake liners with chocolate. Drop 1 tablespoon tempered chocolate into each of 6 parchment paper cupcake liners. Use a brush to coat the bottom and sides of the liners with the chocolate. Let sit at room temperature until the chocolate is hardenened, 5 to 15 minutes. Brush the liners with more tempered chocolate (about 1 teaspoon each) to achieve a thick, even coating. Let sit at room temperature until the chocolate is completely hardened, 15 to 30 minutes. 

Fill with cocoa and marshmallows. Place 1 tablespoon hot cocoa mix, 1 heaping tablespoon mini marshmallows, and 1/2 teaspoon sprinkles if desired into each liner.

Close the bombs with more chocolate. Drizzle 1 tablespoon tempered chocolate over the filling in each liner. Use the back of a small spoon to smooth the chocolate over the filling to completely enclose it. Let sit at room temperature until the chocolate is completely hardened, 15 to 30 minutes. (If the chocolate has cooled and lost its temper, place it back briefly over the double boiler until warmed back to between 88 and 91°F.) Wearing nitrile or latex gloves, gently release the chocolate bombs from the liners. 

Option 2: Without a mold

Drizzle with any remaining chocolate and add sprinkles (optional). Before storing, you can decoratively drizzle the bombs with any remaining chocolate and add sprinkles to garnish if desired. Use gloves when decorating or moving the cocoa bombs to prevent fingerprints. 

Serve the chocolate bombs. Heat 1 cup milk for each hot chocolate bomb gently on the stovetop or in the microwave for about 2 minutes until very hot, almost to a boil. Pour the hot milk into a large mug and gently add the bomb for the most dramatic explosion. 

Decorate and serve:

Make this Scottish tablet as a sweet treat for family and friends – it makes a lovely gift. Tablet is similar to fudge, but with a more crumbly texture.

Scottish tablet

unsalted butter

caster sugar

sweetened condensed milk

Line a 22 x 18cm tray with baking parchment. Put the butter and 150ml water in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> over a low heat, and melt the butter (don't let the water boil). Tip in the sugar and dissolve, stirring often.

Bring the water to the boil, turn down to a simmer, then add the condensed milk. The mixture will be a light creamy colour.

Cook for 20-30 mins, stirring often, until the mixture is thick and a deep caramel colour.

To test, drop a little mixture onto a cold side plate, it should not run and should be thick and sticky after 30 seconds. Remove from the heat and beat for 10-15 mins until it has slightly thickened. Pour into the prepared tin and leave to cool for 30 mins before cutting into squares.

Caramel filled chocolates – Perfect as a gift or simply an indulgent treat for yourself. Find out how to make them yourself with this step-by-step tutorial.

Caramel Filled Chocolates

ml caramel sauce

Place about half of your chocolate into a small pan over a very low heat (or bain marie if you prefer) and heat the chocolate until it reaches a temperature of 45ºC – Don’t worry if not all of the chocolate has melted, it will continue to melt after it’s removed from the heat.

Decant the melted chocolate into a bowl and add a piece of the unmelted chocolate you set aside before. Stir the chocolate in until it has melted.

Keep adding pieces of the unmelted chocolate until the temperature of the chocolate has been reduced to 32ºC. At this point it’s ready to use.

Remove any lumps of chocolate and set aside to use later – I like to put in onto greaseproof paper as then it’s easy to peel off and use again (it can be difficult to remove hardened chocolate from a bowl).

Temper the chocolate (If you're new to tempering chocolate then take a look at my video tutorial just below the recipe)

Pour the melted chocolate into the mould (or pipe if you prefer). Fill each of the squares you’re using to the top. Once filled, tip the mould upside down over the bowl you stirred the chocolate in and tip out any excess – you’re trying to create a hollow shell.

Once the excess has tipped out have a quick check for any holes in the shells (the moulds are clear so these should be easy to spot if you hold it up to the light). If there are any holes then add in a little extra chocolate and tip again to remove any excess.

Once you’re happy with the shells, use a sharp knife to scrape any excess chocolate from the top of the mould.

Put the mould into the fridge for at least half an hour to set.

Scrape any leftover chocolate from the bowl back into the pan you used to melt the chocolate originally (this can then be used to make the base of the chocolates).

If you haven’t got pre-made caramel sauce then now’s the time to make it. You can find the recipe here.

Fill the mould

Put your caramel sauce into a piping bag and make a small hole (about 2mm) in the bottom.

Remove your mould from the fridge.

Carefully pipe about ½ tsp of caramel sauce into each chocolate. You want to leave a gap of about 2mm at the top of each one for adding the chocolate base.

Put to one side while you temper the chocolate for the base.

Fill the shells

Add about half of any unused chocolate you have in the packet to the chocolate you put back into the pan earlier and repeat steps 1-4 (above) to temper the chocolate. You can use the same bowl you used earlier even if it has some hardened chocolate in the bottom as it will melt in and help the tempering process.

Once the chocolate has tempered, spoon or pipe it carefully over the top of the caramel – you want the chocolate to come above the top edge of the mould.Once all of the chocolates are covered, use a sharp knife to scrape off any excess chocolate.

Put the chocolates into the fridge for at least half an hour to set.

Once the chocolate has completely set, turn the mould over on a work surface and give it a pretty sharp bang against the edge of the surface (make sure your work surface is not too delicate you don’t want to damage it!) the chocolates should drop out. You might need to repeat this a few times to encourage them all out. If any are being stubborn then pop the mould back into the fridge for a while longer to give them a bit more time to set.

Make the chocolate base

Crunchy toasted almonds and rich dark chocolate come together to make one terrific sweet treat that is easy to make and even easier to enjoy.

Dark Chocolate Toasted Almond Bark Recipe

butter or coconut oil

almonds

semi-sweet/dark chocolate

Line baking sheet with silicone baking mat or...

Line baking sheet with silicone baking mat or wax paper. Or line baking sheet with baking parchment, lightly coat cooking spray.

Warm a large skillet over medium heat. Add...

Warm a large skillet over medium heat. Add butter and melt. Once butter has melted, add sliced almonds and salt.

Toss to coat. Stir occasionally to avoid burning,...

Toss to coat. Stir occasionally to avoid burning, toast nuts until fragrant and golden. About 5-7 minutes. Let cool slightly.

Melt chocolate according to package instructions. Stir in...

Melt chocolate according to package instructions. Stir in toasted almonds to incorporate.Spread mixture in a thin layer in lined baking sheet. Place in a cool spot to allow to firm up. Once chocolate has solidified, break into pieces.

Store chocolate bark up to 2 weeks in...

Store chocolate bark up to 2 weeks in an air-tight container in a cool place.

The countdown to Christmas is well underway and you can get into the spirit of things by baking these super cute biscuits for Santa... or for yourself!

North Pole shortbread

unsalted butter, softened

tbsp glace orange peel, very finely chopped

(75 grams) self-raising flour

(300 grams) plain flour

Nestle White Chocolate Melts, melted following packet directions

Box up these shortbread trees for a Christmas gift both kids and adults will love.

Shortbread trees

plain flour

rice flour (see note)

eggwhite, very lightly beaten

Edible place settings for Christmas lunch? What a great idea! These ones are so easy to make, the kids can help you out.

Star trees

butter, softened

icing sugar

tsp vanilla extract

egg,

flour

cornflour

white chocolate, melted

water

This basic chocolate brownie recipe will be your new go-to. It’s rich, fudgy and totally irresistible. 

Basic chocolate brownie

butter, chopped

dark chocolate, chopped

(220 grams) caster sugar

coles australian free range eggs

(150 grams) plain flour

(35 grams) cocoa powder

(80 grams) sour cream

With a creamy cheesecake swirl, these indulgent red velvet brownies are a step up from your regular recipe.

Red velvet cheesecake swirl brownie

tbs red liquid food colouring

tsp white vinegar

cream cheese

(55 grams) caster sugar, extra

coles australian free range egg, extra

Make these chocolates to give as gifts or for a fun weekend project. Split the ganache into a few bowls and add a couple of different flavourings, if you like

White chocolate truffles

white chocolate

double cream

rose water

pistachios

Melt the chocolate, cream and butter in a heatproof bowl over a small pan of just simmering water, or in the microwave in short blasts, stirring regularly. Stir in any flavourings you like (add them gradually and taste the mix, the flavour will be stronger when chilled). Transfer to a small baking dish or shallow container and chill until set, about 4 hrs or overnight.

Using a large melon baller or a heaped teaspoon, scoop truffles from the set mixture, or using clean hands briefly roll between your palms, then transfer to a lined baking tray. Chill in the freezer for 30 mins to firm up.

To decorate, melt the chocolate the same way as in step 1, leave to cool a little, then drop the chilled truffles into the chocolate and lift out with a fork. Put back on a lined baking tray and sprinkle over any toppings, if using, and chill again in the fridge for 1-2 hrs, or freeze for 30 mins if you’re in a rush, until set. Store in a cool place or in the fridge until giving as a present or eating.

Make these to give as an edible Christmas gift. Made with chocolate, dulce de leche and banana chips, they're all the taste of banoffee pie in one small bite

Banoffee chocolate cups

dark chocolate

milk chocolate

mini digestive biscuits (or some crushed digestive biscuits)

banana chips, finely crumbled

dulce de leche

chocolate curls

Line a 12-hole cupcake tin with paper or silicone cases. Melt the dark and milk chocolate together for 1-2 mins in the microwave. Divide the digestive biscuits between the cases and put the banana chips in each. Pour enough melted chocolate into the cases to cover the biscuits, reserving the rest. Transfer the tin to the freezer to chill for 15 mins.

Top 20 edible gifts recipes from across the web

The most viewed edible gifts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Dessert You Never Knew Your Cro...

Pink Praline Candied Almonds Recipe

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How To Make Hot Chocolate Bombs — W...

Scottish tablet

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Dark Chocolate Toasted Almond Bark ...

North Pole shortbread

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Star trees

Basic chocolate brownie

Red velvet cheesecake swirl brownie

White chocolate truffles

Banoffee chocolate cups

Golden Gaytime truffles

Curtis Stone’s brown butter and sal...

DIY Reindeer Hot Cocoa Bags

Classic rum balls

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Top 20 edible gifts recipes from across the web

The most viewed edible gifts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Dessert You Never Knew Your Cro...

Pink Praline Candied Almonds Recipe

Shortbread

Peanut Brittle

How To Make Hot Chocolate Bombs — W...

Scottish tablet

Caramel Filled Chocolates

Dark Chocolate Toasted Almond Bark ...

North Pole shortbread

Shortbread trees

Star trees

Basic chocolate brownie

Red velvet cheesecake swirl brownie

White chocolate truffles

Banoffee chocolate cups

Golden Gaytime truffles

Curtis Stone’s brown butter and sal...

DIY Reindeer Hot Cocoa Bags

Classic rum balls

Chilli sauce

The most viewed edible gifts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine