Everyone loves a little sweet treat at Christmas and this week’s column features candies that are perfect for giving and nibbling! Merry Cherry White Chocolate Fudge is creamy and filled with tart dried cherries (or substitute dried cranberries). Creamy Pecan Clusters are a simpler, creamier version of Turtles. Tipsy Divinity takes the fluffy holiday treat up a few notches. And, Crunchy Scotch Drops is a glorified version of a treat my mom’s been making at Christmastime for years. Happy eating!

Merry Cherry White Chocolate Fudge

1 8-oz. pkg. cream cheese, softened
2 T. butter
2 lbs. white baking bars, broken into small chunks
1 1/2 C. chopped dried cherries
1 drop red food coloring (optional)

Line a 9x9-inch baking pan with foil and spray with non-stick cooking spray. In a mixing bowl, beat cream cheese with an electric mixer until smooth and creamy. In a 6-cup microwavesafe bowl melt butter on medium high heat, about 30 seconds. Add baking chocolate and continue heating until smooth and melted, about 1 1/2 to 2 minutes, stopping and stirring after 1 minute. Pour over cream cheese and beat until well blended, smooth and glossy. Fold in dried cherries and food coloring if desired. Spread in prepared pan and cool. Remove from pan and cut into 1- inch squares. Store in sealed plastic container in refrigerator, separating layers with wax paper.

Creamy Pecan Clusters

1 7-oz. jar marshmallow cream
3/4 lb. chocolate kisses, unwrapped
2 1/2 C. sugar
6-oz. can evaporated milk (not skim)
4 T. butter
2 C. pecans

Place marshmallow cream and chocolate kisses into a large bowl; set aside. Combine sugar, milk, and butter in a saucepan. Bring to a boil and cook for 8 minutes. Pour over marshmallow and chocolate, stirring until well blended, then stir in pecans. Drop by teaspoonfuls onto waxed paper.

Tipsy Divinity

1/2 C. walnut pieces
2 C. white sugar
1/2 C. light corn syrup
1/8 tsp. salt
1/2 C. water
2 egg whites
2 T. dark rum
1/2 C. golden raisins

Butter a baking sheet and set aside. Heat a saute pan on medium heat, add walnut pieces and saute about three minutes to toast. Do not let them burn. Remove walnut pieces from pan and set aside. Pour sugar, corn syrup, salt and water in heavy saucepan. Cook over low heat, stirring frequently, until mixture reaches hardball stage, 260 degrees. As mixture is cooking, place egg whites in a cool, medium bowl and beat until they form stiff peaks. Pour the cooked syrup mixture slowly into egg whites, beating constantly. Add rum, raisins and walnut pieces. Beat until mixture holds its shape. Using a buttered teaspoon, drop individual pieces of candy onto baking sheet. You can use waxed paper instead of a prepared baking sheet, if you want. Test doneness by dropping a small bit on a piece of wax paper to see if it holds its shape.

Crunchy Scotch Drops

1 12-oz. pkg. butterscotch bits
1 can chow mien noodles
2 C. coconut
2 C. dry roasted peanuts

Melt butterscotch bits in a medium saucepan over low heat, stirring often. Remove from heat. Stir in remaining ingredients mixing well. With rounded tablespoonfuls, place on a 16 x 10 flat pan lined with waxed paper. Smooth together with fingers to make firmer.