Homemade candy makes the perfect heartfelt gift. Sure, you could buy it, but that doesn’t have the same sweet nostalgia. Plus, the recipient knows you spent time making it. Some candy recipes are perfect for novice candy makers. The following recipes are easy. You’ll love them so much that you’ll have to make more to keep some for yourself. Wrapping them is simple, too. Add to wax-paper-lined boxes, cellophane bags or tins.

Saltine-Cracker Toffee

1 sleeve (from a 1-pound box) saltines
1 cup butter
1 cup packed brown sugar
1 (12-ounce) package chocolate chips

Preheat oven to 400 F. Line a baking sheet with foil. Spray with nonstick cooking spray. Line a single layer of saltine crackers on the foil-lined baking sheet. In a saucepan, combine butter and sugar. Stir constantly over high heat. Bring to a boil, and boil for 3 minutes. Immediately pour over saltines, and spread quickly to cover crackers. Bake for 5 minutes. Remove from oven, and cover evenly with chocolate chips. Let sit for 5 minutes, and spread chocolate. Place in freezer or refrigerator to cool it quickly. Once cooled completely, pull the foil out of the pan and peel it off the back of the toffee. Break toffee into pieces. Store in a container such as a tin. — Meredith, Texas

Chocolate-Caramel Bars

2 cups milk-chocolate chips
1/2 cup butterscotch chips
3/4 cup peanut butter
1/4 cup butter
1 cup granulated sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1 teaspoon vanilla extract
1-1/2 cups crushed salted peanuts
1 (14-ounce) package caramels
1/4 cup heavy whipping cream

Lightly grease 9-by-13-inch pan.
Bottom layer: In a saucepan, combine 1 cup chocolate chips, 1/4 cup butterscotch chips and 1/4 cup peanut butter. On low heat, melt, and stir constantly until smooth. Spread chocolate mixture into the bottom of greased pan. Chill in refrigerator for 30 minutes.
Second-layer filling: In a saucepan, melt butter over medium heat. Stir in sugar and evaporated milk. Bring mixture to a boil, and stir constantly for 5 minutes. Remove from heat. Stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts, and evenly spread over the bottom layer. Chill in refrigerator for 30 minutes.
Third caramel layer: In a saucepan, combine caramels and whipping cream. Stir constantly over low heat until melted. Spread over the top of the second layer, and refrigerate for 30 minutes.
Top frosting layer: Repeat instructions for first layer. Pour over the caramel layer. Refrigerate for 1 hour. Cut into 1-inch squares. Refrigerate. — Brenda, Missouri

Chocolate Candy

5 cups granulated sugar
2 sticks butter or margarine
1 large can evaporated milk
20 large marshmallows
1 (12-ounce) package semisweet-chocolate chips
2 cups nuts

Boil the sugar, butter and milk for 6 minutes. Take it off the stove, and add the marshmallows and chocolate chips. Add nuts. Put mixture in a pan. When cool, cut into squares. — Kay, Louisiana

What is your favorite homemade candy recipe?

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