Homemade Gift

Below are some ideas nak buat hommade edible sweets gift untuk friends korg tak kisah la samada birthday party ke, wedding door gift ke, atau korang nak buat candy treats untuk para tetamu. resipi ni mudah sgt dan boleh jimat skit duit budget korg. selamat mencuba!

1. Chocolate Fudge

Melt 1/2 stick butter, 4 cups marshmallows, 1 cup cream, 2 cups sugar and a pinch of salt in a saucepan. Simmer, stirring, 5 minutes. Off the heat, stir in 3 cups chocolate chips until smooth. Spread in a foil-lined 9-by-13-inch pan. Let cool and cut into squares.

2. Chocolate Fruit Jellies

Melt 8 ounces chopped bittersweet chocolate with 2 teaspoons shortening in the microwave. Dip Strawberry, Peach or Kiwi Jellies in the melted chocolate. Chill until firm.






3.Chocolate Truffles

                                                 

Bring 1 cup cream and 1/2 stick butter to a boil in a saucepan; pour over 1 pound finely chopped chocolate in a bowl. When melted, add 1 teaspoon vanilla and stir until smooth. Chill until firm. Scoop with a spoon and roll into balls, then roll in crushed peppermint candies, chopped nuts or cocoa powder. Chill.

4. Chocolate Caramels

Line an 8-inch-square pan with foil and brush with oil. Melt 2 sticks butter in a saucepan, then add 2 cups sugar, 1 1/4 cups light corn syrup, a 14-ounce can sweetened condensed milk and 1/4 cup cocoa powder. Bring to a boil and cook, stirring occasionally, until a candy thermometer reaches 248 degrees F, about 15 minutes. Pour into the prepared pan and cool. Cut into squares.



5. Almond Nougat

Microwave 1 cup each sugar and honey in a microwave-safe glass measuring cup until a candy thermometer reaches 290 degrees F, 10 to 15 minutes. In a stand mixer fitted with the paddle attachment, beat 2 egg whites on high speed until stiff peaks form. With the motor running, drizzle in the hot honey mixture and beat until thick, 8 minutes. On low speed, add 1/4 cup confectioners’ sugar, 1/2 teaspoon vanilla and 2 1/2 cups almonds. Transfer to an oiled parchment paper–lined baking sheet; flatten to 1 inch thick with a rolling pin. Cool 2 hours, then cut into squares.

6. Honeycomb Candy

Boil 1 1/2 cups sugar and 1/4 cup each water and light corn syrup in a saucepan over medium-high heat, without stirring, until a candy thermometer reaches 300 degrees F, 10 to 12 minutes. Stir in 1 tablespoon baking soda and pour quickly onto an oiled rimmed baking sheet (do not spread). Let harden, then break into pieces. Melt 8 ounces chopped milk chocolate with 2 teaspoons shortening in the microwave; dip the candy in the chocolate. Let set.


7. Cheesecake Bites

Line 36 mini-muffin cups with paper liners. Mix 3/4 cup finely crushed graham crackers, 1 tablespoon sugar and 2 tablespoons melted butter; press into the liners and chill until firm. Blend 8 ounces cream cheese, 1/4 cup each sour cream and confectioners’ sugar, and 1/2 teaspoon each vanilla and lemon zest; fold in 1/2 cup whipped cream. Pipe or spoon into the crusts; chill 1 hour. Top with cherry or plum jam.



8.Frangipane Bites

Line two 24-cup mini-muffin pans with paper liners. Combine 1 stick softened butter, 1/2 cup sugar, 2 eggs and 1/3 cup each almond paste and cake flour in a food processor; blend until smooth. Divide among the liners, filling one-third of the way. Press a dried fig or prune into each one and sprinkle with sliced almonds and coarse sugar. Bake at 350 degrees F until golden, 12 to 15 minutes.



9. Chocolate chips cookies