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Jul 11, 2007 01:15 PM

6th Anniversary is Candy

Our 6th anniversary is coming up in August and the traditional gift is candy. So i'm thinking of either getting DH some great candy (he has a sweet tooth bigger than any girl) or making some type of candy.

Anyone have some cool ideas? I'm not too original.

Hershey,PA is about a 2 hour drive but I just don't think that is feasible with my 16 month old.


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  1. Oh wow - I can't wait for our 6th ann'y now!

    You could always order some unbelievably yummy chocolate (my new favorite is NewTree).
    I'm not a candy maker.... so I can't suggest making candy. But you could make a simple dessert of some sort (like a cake) and decorate it with candy.

    Or get a sitter and go to Hershey together as a symbolic ann'y activity?
    Very cute - congrats!

    1. John and Kira's chocolates

      these are really very good and come in a great looking box - if he likes chocolate he won't be disappointed.

      1. What about ordering some "retro" candy? I think Hometown Favorites advertises that they carry almost every type of old fashioned candy. If you husband had a favorite candy, you could get him some of that. Does he know that #6 is a candy gift? If he doesn't, when you're in a store, in the candy aisle, you could casually say, "Oh, I used to love [blank] when I was a kid... what was your favorite?"

        A Google search will find you dozens of other stores.

        1. Truffles are decadent, fun and surprisingly easy. (chocolate truffles of course...not the fungus)

          Make a basic ganache (1 part cream to 1-2 parts chocolate ). Flavor any old way with a splash of flavored liquor or extract, some citrus zest, whatever floats your boat. (My two biggest hits have been port that I had used as a soaking liquid for dried figs and salted caramel.) Chill and then form into balls. You can roll the balls in cocoa, chopped nuts, coconut, etc, etc or dip them into melted tempered chocolate for a nice firm outer coating. (then you could drizzle with white chocolate, or press one small nut on top, or a small piece of dried fruit...)

          I think you get the idea. Truffles are very very flexible. They are a bit labor intensive, but it's the kind of 'assembly line' labor that I for one think is fun. Especially since your hands are covered in chocolate for most of it. And it's also the kind of thing that inspires the good old "you MADE this??!!" reaction in non-cookers. ;)

          Here's the recipe that I used as an inspiration for the salted caramel truffles (which of course I was pointed to by CH):

          I ignored the rolling in cocoa before dipping in chocolate and didn't miss it. I also didn't have a thermometer in my chocolate, I just heated gently in a double boiler till it was thin enough to dip. If you couldn't tell I tend to be a 'make it up as I go along' kind of cook. It seems to work just fine for truffles.

          1 Reply
          1. re: wawajb

            Really great idea - truffles aren't as demanding as I perceive other candy-making endeavors to be and they are forgiving!

          2. If you want to try making candy (this being the home cooking board and all), but don't want anything too complicated, there's fudge - the recipe on the marshmallow fluff jar still being my standby; chocolate peanut butter balls (known to some as buckeyes), which i make every christmas and they're always a big hit; or the peanut brittle recipe on epicurious, which takes a long time to cook and requires a candy thermometer, but is otherwise pretty easy, and delicious.

            3 Replies
            1. re: cookie monster

              Could I get your buckeye recipe? I think I might make that and the salted caramen truffles that wawajb mentioned. That and I'm going to order his old favorites from Nostalgic Candy: lemon drops, mallow mars, cherry sours, and some other goodies.

              Thank you all for the great ideas!

              1. re: nissenpa

                note: this is a 20 year old recipe and it calls for household paraffin melted with the chocolate. i stopped using that a while ago because it kind of grossed me out, but you don't get the same smooth, shiny "buckeye" finish without it. adding some shortening to the chocolate seems to help smooth it out some. i also find that refrigerating the peanut butter balls for a bit first makes the dipping process easier.

                2 c peanut butter
                1/2 c butter or margarine, softened
                1 lb powdered sugar
                about 10 oz chocolate chips (recipes call for 6 oz but i never find that to be enough)
                1/3 c paraffin wax

                Combine first 3 ingredients in a bowl and mix well. shape into 1 inch balls. Melt chocolate and paraffin in a double boiler. When melted, dip each ball into chocolate (i use a toothpick for this, but there are various other methods) and place on wax paper to cool.

                1. re: cookie monster

                  Thank you. I've never worked with parafin so this might be a good excuse just to try it. I'll report back in August.