10 Easy Valentine's Day Candy Recipes And Tasty Treats! (2024)

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1. Pour both ingredients into a microwave safe bowl.
2. Melt in 30 second increments. Stir after each 30 seconds.
3. When melted, pour into a greased 8×8 inch pan. Let cool in the fridge and then cut into pieces.
4. Add Nuts as desired.

You can also try these tasty variations for this easy fudge:

• Cherry Mash: Use cherry chips to make to the fudge. Then pour melted chocolate chips on top with peanuts.
• Peanut Butter: Use peanut butter chips to make to the fudge. Then top with chocolate or don’t, if you prefer not to.
• Dark Chocolate: Use dark chocolate chips
• Mint: Use mint chips, mint pieces or 1 tsp. mint flavoring
• Chocolate Covered Strawberry: Stir in 2-3 Tbsp. of strawberry jam
• Rocky Road: Stir in 1/2 cup marshmallows and 1/4 cup chopped almonds
• Vanilla Fudge: Use White chocolate chips instead
• Candy Cane: Use white chocolate chips and stir in crushed candy canes
• M&M: Stir in 1/3 cup of M&M’s
• Spicy Mexican: Add 1 tsp. cinnamon and 1/4 tsp cayenne pepper
• Caramel: Swirl on top 1/4 cup caramel sauce
• Smore: Layer graham crackers on the bottom then put fudge on top and top with marshmallows or marshmallow cream.

Chocolate Covered Pretzels

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1. In a deep bowl, stir together the egg white, sugar, strawberries, and lemon juice.
2. Whip with an electric mixer at high speed for 10 minutes.
3. Fold the whipped cream into the strawberry mixture.
4. Freeze for 6 hours or overnight before serving.

*Substitute 1/4 cup pasteurized liquid egg whites for the raw egg whites, if you prefer. Pasteurized whites take longer to whip, but will work just fine.

**If using frozen strawberries, decrease sugar to 1/3 cup.

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1. Cream together the sugar, shortening, eggs and vanilla.
2. Add buttermilk. Stir well.
3. Add the dry ingredients. Mix until smooth.
4. Roll into balls and drop about 3 inches apart on a greased cookie sheet or silpat.
5. Wet the tips of your fingers, smash down each cookie and sprinkle with sugar or colored sugar. If you prefer, you can roll out the cookies.
6. Chill for 2 hours.
7. When ready to make the cookies, preheat the oven to 350°.
8. Roll out the dough. The dough will be very sticky.
9. Cut with a cookie cutter and place on a cookie sheet.
10. Bake for 5-10 minutes, just until golden.

• This recipe can be easily halved.
• When you make this recipe, make sure to use shortening and not butter. The shortening is what makes the cookies light and fluffy. If you substitute butter, the sugar cookies will turn out flat and crunchy instead of light and fluffy, which is not what you want in a sugar cookie.

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1. Beat pudding mix and milk, until thickened.
2. Fold in whipped topping.
3. Chill before serving.

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1. Line a cookie sheet with waxed paper or a silpat.
2. In a microwave safe bowl, melt the chocolate and shortening, stirring every 30 seconds until smooth. (If using chocolate melting wafers or almond bark, do not use the shortening.)
3. Poke a toothpick into one strawberry.
4. Dip the strawberry into the chocolate mixture.
5. Place on a silpat or on waxed paper to harden.You can put them in the freezer or fridge to harden faster.
6. Repeat to cover all of the strawberries with chocolate.

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1. Mix milk, chocolate syrup and strawberry syrup together.
2. Heat for 1 minute in the microwave until hot.
3. Top with whipped cream.

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1. Combine the sugar, whipping cream and butter in a 1 quart saucepan.
2. Cook and stir until the butter is melted and the mixture is very hot but not burned.
3. Remove from heat.
4. Stir in semi-sweet chocolate. Stir until melted and well blended.
5. Stir in liquor, if desired. (If desired, halve the batch at this point and stir 1 Tbsp. of 2 different liquors into each portion.)
6. Cover and chill 1 hour or until mixture is completely cool, stirring often.
7. Drop mixture from a rounded teaspoon onto a baking sheet lined with waxed paper.
8. Chill 30 minutes or until firm.
9. Roll balls into nuts or unsweetened cocoa powder.
10. Store in a cool, dry location.

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1. Place half of the angel food cake cubes into a pan or dish.
2. Top with raspberries.
3. Place the remaining angel food cake on top.
4. In a separate bowl, combine the pudding, milk and sour cream, beating well.
5. Pour over the cake.
6. Chill for 5 hours or more.
7. Serve topped with whipped topping.

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1. Combine the applesauce and sugar in a saucepan.
2. Bring to a boil and cook 2 minutes.
3. Dissolve the gelatin in the applesauce mixture.
4. Pour into an 8×8 inch pan.
5. After 24 hours, cut into 1 inch squares and roll in sugar.
6. After 24 more hours, roll in the sugar a second time.