From rich chocolate fudge to creamy caramels and sweet lollipops — candy is always a crowd-pleaser. This Valentine’s Day, serve up a few of your favorite confections, sweetened the natural way, using pure honey.

Using honey in a candy recipe not only provides a mild, naturally sweet flavor, it also dissolves and blends well and delivers a smoother candy texture. Candy making can be tricky, so keep the following tips in mind:

* For a candy making surface that can take the heat, use a cookie sheet lined with aluminum foil. Cool the candy at room temperature and then gently remove from the foil.

* Use pure honey, which is already in a liquid form, to help avoid the hassle that comes with large sugar crystals forming during the candy-making process.

* Bringing the candy mixture to the correct temperature is essential A candy thermometer is the most accurate and efficient way of testing the temperature.

* Only use real butter in candy making.

The following candy recipes are easy to make and feature scrumptious, seasonal ingredients such as cinnamon, walnuts, vanilla, almonds and of course, chocolate. Friends and family will be delighted to savor these tasty treats at parties or as Valentine’s Day gifts.

Visit www.honey.com for more delicious candy recipes.

Chocolate Walnut Fudge

Makes 25 squares.

Ingredients:
1/2 cup pure honey
1 can (14 ounces) sweetened condensed milk
1/4 teaspoon salt
12 ounces semi-sweet chocolate chips
4 ounces bittersweet chocolate, coarsely chopped
1 cup (4 ounces) coarsely chopped walnuts

Directions:
Line an 8-inch by 8-inch pan with foil; butter and set aside. In a medium saucepan, combine honey, sweetened condensed milk and salt. Mix well. Bring mixture just to a boil, stirring frequently. Lower heat to a simmer. Add chocolate chips and bittersweet chocolate, stirring constantly, until chocolate melts completely and mixture is smooth. Stir in walnuts. Pour immediately into pan and smooth top. Let cool, then refrigerate until cold. Cut into 25 pieces.

Honey Pops

Makes 15 to 20 lollipops.

Ingredients:

1 cup sugar
1/2 cup pure honey
1/4 cup water
1/4 teaspoon cinnamon candy flavoring (or 3/4 teaspoon ground cinnamon)
red paste food coloring, optional

Directions:

In a heavy pan, combine sugar, honey, and water. Over high heat, bring to a boil, stirring frequently. Reduce heat to medium-high and continue to boil until honey mixture reaches 300F on candy thermometer (hard-crack stage), about five to six minutes, stirring frequently. Add flavoring and color. Mix well. Pour into prepared lollipop molds (greased with lollipop sticks inserted), following manufacturer’s directions. Cool completely. Remove from molds and wrap in plastic wrap. Store in a cool, dry place.

Cinnamon candy flavoring is an oil-based flavoring, which can be found where candy-making supplies are sold. You may substitute 3/4 teaspoon ground cinnamon, if desired.

Tip: Candy may be molded in buttered, wax-coated paper drinking cups.

Honey Caramels

Makes 30 caramels.

Ingredients:

2 cups pure honey
2 cups whipping cream
1 cup brown sugar
1 teaspoon vanilla extract
finely chopped almonds, optional
1 cup butter (no substitutions)

Directions:

Line bottom and sides of 9-inch square pan with plastic wrap and set it aside. Melt butter in medium-sized heavy saucepan over medium-high heat. Add honey, cream and brown sugar. Mix well. Cook over medium-high heat until mixture comes to boil, stirring frequently. Continue boiling, stirring frequently, until candy thermometer registers 250 F, about 45 to 60 minutes. Remove from heat and stir in vanilla. Pour into prepared pan.

Let cool completely in refrigerator before cutting into individual caramels with very sharp knife. Roll in chopped nuts or coconut, if desired, and wrap each individually in clear plastic wrap. Store tightly wrapped in refrigerator up to one month. Caramels will be soft at room temperature and firm if kept chilled.

Serving Suggestions:

Drop one into a cup of hot coffee or tea or enjoy this delicious treat on its own.

Courtesy of ARAcontent

It’s no surprise, chocolate cookies are usually the first to disappear from the cookie tray at any party. From a dense chocolate cookie to a creamy chocolate filling or a delicate chocolate drizzle — adding chocolate nearly always guarantees a richly satisfying and delicious cookie, worthy of every bite.

However, chocolate on its own can’t deliver that unforgettable cookie without quality ingredients such as complimentary spices, pure vanilla extract and real butter. Never use spreads or margarine to replace butter in a recipe; spreads contain more water than butter and will not deliver the same results.

These recipes from America’s Dairy Farmers offer all types of chocolate, from bittersweet to semisweet to white chocolate. Look for a good-quality chocolate with a higher percentage of cocoa — it will deliver the best flavor and melt better.

Bittersweet chocolate stars in the Double Chocolate Cherry Thumbprints, complemented by a subtle cinnamon flavor. The Peppermint Twists combine chocolate and crushed candy canes in a classic butter cookie, with a generous chocolate coating. Eggnog adds a rich flavor to the white chocolate fudge, while cherries and almonds round out the semisweet chocolate version.

Visit www.ButterIsBest.com for more baking tips and holiday cookie and candy recipes made with real butter.

Double Chocolate Cherry Thumbprints
Makes 6 dozen cookies

Ingredients:
1 1/2 cups (3 sticks) butter, softened
1 cup sugar
1 egg
1/4 tsp. almond extract
4 oz. bittersweet chocolate, melted and cooled
2 1/2 cups all-purpose flour
2 tsp. cinnamon
10 oz. maraschino cherries, cut in half
3 oz. white chocolate

Directions:
In a large bowl, cream butter and sugar together until light and fluffy. Add egg and almond extract; mix well.

Add bittersweet chocolate and blend to combine. Add flour and cinnamon; mix until well blended. Form dough into a ball, wrap in plastic and chill for 30 min.

Preheat oven to 350 F. Roll dough into 1-inch balls and place 2 inches apart on a cookie sheet lined with parchment paper. Press thumb in center of each cookie and place half a cherry in each depression. Bake for 15 to 17 min. Cool completely.

Place white chocolate into a microwave-safe bowl and microwave for 30 sec.; stir and continue to microwave in 10-sec. increments until chocolate is smooth. Drizzle white chocolate across each cookie. Chill 5 min. to set white chocolate.

Store in an airtight container at room temperature for up to one week.

Peppermint Twists (Pictured at the Top)
Makes 5 dozen cookies

Ingredients:
1 cup (2 sticks) butter, softened
1 cup sugar
1/2 tsp. salt
2 eggs
1 1/2 tsp. peppermint extract
Red or green food coloring
1/2 cup mini candy canes, crushed (about 20), divided
4 cups all-purpose flour, divided
2 tsp. baking powder, divided
2 oz. bittersweet chocolate, melted and cooled (see directions)
1 egg white, beaten
2 oz. bittersweet chocolate (optional)

Directions:
In a large bowl, cream butter, sugar and salt. Add eggs and peppermint extract; mix well.

Remove 1 cup of butter mixture and place in a medium bowl; set aside. To remaining mixture, add red or green food coloring (until desired shade) and 1/4 cup crushed candy canes. Add 2 cups flour and 1 tsp. baking powder; mix well. On a large sheet of waxed paper, press dough into a large rectangle (about 1/2-inch thick), cover with a second sheet of waxed paper and chill 30 min.

Add melted chocolate to reserved butter mixture; mix well. Add 2 cups flour and 1 tsp. baking powder and mix until well blended. On a large sheet of waxed paper, press dough into a large rectangle, (about 1/2-inch thick) cover with a second sheet of waxed paper and chill 30 min.

Remove dough rectangles from refrigerator and roll each into larger (9×16-inch) rectangles. Brush one layer with egg white and place other layer on top. Trim long edges. Roll up lengthwise into a tight roll, resulting in a 16-inch long log. Wrap in plastic wrap and chill 30 min. Preheat oven to 350 F. Slice into 1/2-inch slices, and bake on parchment-lined cookie sheets for 10 to 12 min. Cool completely.

Break up chocolate and melt in a shallow, microwave-safe bowl for 30 sec. Stir and continue to microwave in 10-sec. increments, stirring until smooth, but not warm. Dip half of each cookie into melted chocolate and sprinkle with crushed candy canes. Place on waxed paper until chocolate sets.

Store at room temperature in an airtight container for up to one week.

Chocolate Cherry Fudge
Makes 3 dozen

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

Directions
In a 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) on a candy thermometer.

Remove from heat; add chocolate and marshmallow creme; stir until smooth. Add, almonds, cherries, and extract; mix until well blended. Pour mixture into a 9-inch square pan lined with buttered foil. Chill; cut into 1 1/2-inch squares. Store in an airtight container in the refrigerator.

Eggnog Fudge
Makes 3 dozen

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

Directions
In a heavy saucepan, combine butter, eggnog, 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) on a candy thermometer.

Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well. Pour mixture into a 9-inch square pan lined with buttered foil. Cool completely; cut into 1 1/2-inch squares. Store in an airtight container in the refrigerator.

Courtesy of ARAcontent

If you’re looking for a way to make Valentines Day extra special we’ve got some great valentines day recipes just for you. Whether you’re planning a party for the kids, or an extra special candlelit dinner for you and your special someone, there’s something here for every Valentine. Here you will find a collection of our favorite Valentines Day recipes.

Cupid Cupcakes

What child doesn’t love cupcakes? Our favorite Valentines Day recipes for cupcakes include cupcakes made from confetti cake mix, available in your grocer’s baking aisle. Simply prepare the batter according to the directions on the package, then pour into cupcake papers and bake for about 15 minutes per batch. The cakes will turn a golden brown on top when they are finished, and a toothpick inserted into the center of each cake will come out clean. Continue by decorating the tops of the cakes with pink frosting, and top with either a strawberry or a candy cupid which can be found in most party supply stores. This is loved by kids of all ages, but is especially great for children’s parties in school or at home.

Valentines Punch

Our favorite Valentines Day recipe for beverages includes this fruity spritzer. It is easily made with just a two liter bottle of ginger ale, and a gallon of your favorite fruit punch. Simply mix the two together in a large punch bowl. Your local party supply store will carry ice trays that make heart shaped ice cubes. Simply fill a few of these with fruit punch and freeze for a day or two ahead of time. Float them in the punch just before serving.

Sweetheart Black Forest Cake

If you’re looking for the perfect Valentines Day recipe for a dessert for your candlelit dinner with your sweetheart, then you can’t go wrong with this amazingly rich Black Forest Sweetheart Cake. Simply purchase a black forest cake mix and prepare according to directions. After you have mixed the batter, pour half into a bundt pan, then lay down a layer of sliced strawberries. Pour the remaining batter over the strawberries and bake according to directions. When the cake has completely cooled, remove from pan, and frost with vanilla frosting. Place several whole strawberries around the top of the cake. A little known fact about strawberries is that they are a natural aphrodisiac - perfect for this holiday of love!