(Family Features) Homemade candy is a year-round treat, but it’s especially delicious during the holidays. Stir up sweet family traditions in the kitchen this season with a few simple tools and the perfect candy ingredients. Gather a heavy saucepan and wooden spoon, along with plenty of real butter, pure sugar and high-quality chocolate.
These recipes are easy to make, from melt-in-your-mouth caramels to crunchy, nutty toffee. If your candy-making technique could use a refresher course, visit butterisbest.com for a short video demonstration of the Pistachio Toffee recipe, along with helpful hints for using a candy thermometer and testing candy temperatures.

Sweet Tips for Candy Success

• No substitutions — real butter, not margarine or spreads, gives candy the best flavor and texture.
• Don’t double up — make only a single batch of candy at a time. Extra ingredients may prevent the mixture from cooking properly.
• Temps on target — the bulb of the candy thermometer should be completely covered by liquid, but don’t rest the thermometer on the bottom of the pan.
• Be patient — candy takes a long time to cook — don’t rush it by turning up the heat.
• Measure up — measure all ingredients before beginning a recipe.
• Keep it fresh — store finished confections in an airtight container in a dry location. Use wax paper to separate layers of candy.

For more holiday recipes and tips for cooking and baking with butter visit butterisbest.com.

Chocolate Cherry Fudge

Makes 3 dozen pieces

• 1/2 cup (1 stick) butter
• 3/4 cup whipping cream
• 2 cups sugar
• 12 ounces semisweet chocolate, coarsely chopped
• 1 jar (7 ounces) marshmallow creme
• 1 cup chopped slivered almonds
• 1 cup chopped dried cherries
• 1 teaspoon almond extract

1. In heavy saucepan, combine butter, cream and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234°F (soft ball stage).
2. Remove from heat; add chocolate and marshmallow creme; stir until smooth.
3. Add, almonds, cherries and almond extract; mix until well blended.
4. Pour mixture into 9-inch square pan lined with buttered foil. Refrigerate until cool; cut into 1 1/2-inch squares. Store in airtight container in refrigerator.

Eggnog Fudge

Makes 3 dozen pieces

• 1/2 cup (1 stick) butter
• 3/4 cup eggnog
• 2 cups sugar
• 10 ounces white chocolate, coarsely chopped
• 1/2 teaspoon ground nutmeg
• 1 jar (7 ounces) marshmallow creme
• 1 cup chopped pecans,
• 1 teaspoon rum or rum extract

1. In heavy saucepan, combine butter, eggnog and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly.
2. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes, or until mixture reaches 234°F (soft ball stage).
3. Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well.
4. Pour mixture into 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares. Store in airtight container in refrigerator.

Sea-Salted Caramels

Makes 3 dozen pieces

• 1 cup (2 sticks) butter
• 1 1/2 cups brown sugar
• 3/4 cup sugar
• 1/4 cup dark corn syrup
• 1/2 cup light corn syrup
• 1 cup whipping cream
• 1 teaspoon vanilla
• 1 teaspoon sea salt

1. Butter sides and bottom of heavy 3-quart saucepan. Add butter and melt over low heat. Add sugars, corn syrups and cream; mix well. Raise heat to medium-high and bring mixture to a boil, stirring occasionally. Reduce heat to medium and continue to boil until mixture reaches 248°F (firm ball stage).
2. Remove saucepan from heat and stir in vanilla. Pour caramel immediately into 9-inch square pan lined with buttered foil. Cool at room temperature until caramel begins to set, sprinkle with sea salt; cool completely.
3. Use foil to lift caramel out of pan. Butter a large chef’s knife and cut caramel into 1-inch squares. Wrap caramels individually in plastic wrap or store in airtight container in refrigerator.

Pistachio Toffee

Makes 3 dozen pieces

• 1 1/4 cups shelled pistachios, divided
• 1 cup (2 sticks) butter
• 3/4 cup sugar
• 1/4 cup brown sugar
• 1/4 cup water
• 1 tablespoon corn syrup
• 6 ounces white chocolate, coarsely chopped

1. Heat oven to 350°F. Place pistachios in single layer in pan; toast 3 minutes. Remove from oven, cool and coarsely chop; set aside.
2. In heavy saucepan, combine butter, sugars, water and corn syrup. Bring to a boil over medium-high heat, stirring constantly with wooden spoon. Reduce heat to medium, and continue to boil until mixture reaches 300°F (hard crack stage), stirring frequently.
3. Stir in 3/4 cup pistachios; mix well and pour into jellyroll pan lined with buttered foil. Spread mixture into large rectangle. Cool completely.
4. In microwave-safe container, microwave chocolate 30 seconds; stir. Continue microwaving in 10-second intervals, stirring after each, until chocolate is melted and smooth, but not hot. Using spatula, spread over toffee, covering it completely. Sprinkle with remaining 1/2 cup pistachios and gently pat into chocolate.
5. Place pan in refrigerator for 5 minutes, or until chocolate has set. Break into pieces and store in airtight container.

Source: America's Dairy Farmers