Picking out gifts for loved ones can be the highlight of the holiday season, but spending a few frantic hours in a crowded mall in an attempt to find that special something (whatever it may be) can be discouraging. Instead, why not spend a few hours in your kitchen making something from scratch? Not only are food gifts delicious, but homemade gifts always feel a bit more personal and thoughtful. It will come as no shock that we are totally onboard with homemade food gifts (we tend to think with our stomachs most of the time), so we’ve come up with a bunch of great edible gift ideas that are as easy as they are delicious!
Today, we’ve got two fudge recipes and two truffle recipes. The recipes are deceptively simple, but the outcome is impressive. Mix and match these treats in a few gift boxes and everyone will quickly be clamoring to get on your “Nice” list!
What you’ll need for mint chip chocolate fudge
Makes about 24 servings
1 1/2 cups Callebaut 70-30 bittersweet callets
1 1/2 cups mint chocolate chips + a small handful for sprinkling on afterwards
1 (14oz) can of sweetened condensed milk
Line an 8×8 pan with foil so that it is sticking out over the edges. In two separate microwave safe bowls, melt the mint chips and the bittersweet chips. Once melted, add half of the sweetened condensed milk to one and half to the other. Stir both bowls until they are fully melted. Add a few spoonfuls at a time of each one into the pan until both bowls are empty.
Shake the 8×8 pan a little to make it even. Run a butter knife a few times through to give it a swirled effect. Sprinkle with mint chips, lightly pressing down to secure them extra tight.
Refrigerate overnight. Pull the foil (with the fudge) out of the pan and away from the fudge. Cut into square pieces (a bench scraper makes this a breeze!) and serve. Store in an airtight container.
Recipe Notes: We used bittersweet in this recipe to cut back on some of the sweetness. You can easily sub with a semi-sweet or even a milk, but the resulting fudge will be quite a bit sweeter. (Almost too sweet, in our opinion.) Also the bittersweet chocolate will melt smoother and quicker than the chips. If your mint chips are a bit thick after melting, don’t keep heating. The sweetened condensed milk will help smooth out the chocolate.
What you’ll need for the coconut fudge
Makes about 24 servings
3 cups White Snaps
1 (14oz) can of sweetened condensed milk
1/2-3/4 cup shredded coconut (depending on your liking)
Line an 8×8 pan with foil so that it is sticking out over the edges. In a microwave safe bowl, melt the white snaps. Once melted, add Lorann Coconut flavoring until desired taste, start small (like 1/4 tsp), and add until liking. Then add the whole can of sweetened condensed milk to the bowl. Stir bowl until it is fully melted.
Pour into foil lined pan and smooth with spoon or spatula. Shake the 8×8 pan a little to make it even. Sprinkle with shredded coconut and lightly press down onto fudge.
Refrigerate overnight. Pull the foil (with the fudge) out of the pan and away from the fudge. Cut into square pieces and serve. Store in an airtight container.
What you’ll need for the orange cardamom truffles
Makes about 24 truffles
1/2 cup dark chocolate wafers
1/2 cup milk chocolate wafers
1/2 cup cream, plus 1 tablespoon cream
Orange zest
5 cardamom pods
1/3 cup Dutch-processed cocoa powder
Pour chocolate into a plastic, microwave-safe mixing bowl. Set aside.
Peel two strips of orange zest and break five cardamon pods and add to a saucepan with a 1/2 cup of cream. On medium-low heat, bring to a simmer. Remove from heat and let steep for 30 minutes. Add 1 tablespoon of cream to the mix to thin back out just a bit, stir, and bring back to a boil.
Pour cream through a fine-mesh strainer onto chocolate. Stir while the chocolate melts from the heat of the cream.
Chill covered for about 2 hours, or until firm. Scoop the ganache using a cookie scoop onto a baking sheet. Pour cocoa powder into a bowl or onto a plate and roll the truffles to coat. Store in airtight container.
What you’ll need for the tea truffles
Makes about 24 truffles
1/2 cup dark chocolate wafers
1/2 cup milk chocolate wafers
1/2 cup cream, plus 1 tablespoon cream
1 tablespoon of a loose-leaf, floral herbal tea
1/3 cup powdered sugar
Pour chocolate into a plastic, microwave-safe mixing bowl. Set aside.
Measure 1 tablespoon of tea and add to a saucepan with a 1/2 cup of cream. On medium-low heat, bring to a bowl. Remove from heat and let steep for 30 minutes. Add 1 tablespoon of cream to the mix to thin back out just a bit, stir, and bring back to a boil.
Pour cream through a fine-mesh sieve onto chocolate. Stir while the chocolate melts from the heat of the cream.
Chill covered for about 2 hours, or until firm. Scoop the ganache onto a baking sheet. Pour powdered sugar into a bowl or onto a plate and roll the truffles to coat.
Truffle Note: If the chocolate doesn’t melt completely, put the bowl in the microwave at half power for 10 second intervals. But stir until you can’t see any progress in melting before you try to melt it in the microwave.
We’ve got more edible gift ideas on the way, so get ready to have lots of holiday fun in the kitchen this year! What other edible holiday gifts should we try?
