The 7 Dandiest Candiet

When we asked for your favorite candy recipes, you responded eagerly and sent literally hundreds. Many were classics that have stood the test of time. Some were from friends, cooking shows or other publications.

As a result, we have been beckoned to the test kitchen again and again for the last few weeks to sample candy. We obliged, of course; it’s our job. And somehow we managed to narrow this candy deluge down to seven recipes. In the season of giving, we hope you will share them with your friends and family. And a big thank you to all the readers who submitted recipes.

A Grandmother’s Touch

Michael Gregg Michaud of Los Angeles says that while growing up, he spent a lot of time in the kitchen with his grandmother, who made everything--crackers, jam, cookies--from scratch. And she loved sweets. Michaud, who was raised in Maine, says that when he was in grade school, he needed something to contribute for a charity project. His grandmother made Cornflake Holly, a festive marshmallow treat that is a variation on Rice Krispies marshmallow squares and is a recipe sometimes found on the back of cereal boxes. He won first prize.

Cornflake Holly

Active Work Time: 30 minutes * Total Preparation Time: 40 minutes * Easy

1/3 cup butter

16 large marshmallows

1 1/2 teaspoons green food coloring

1 teaspoon vanilla extract

2 1/2 cups cornflakes

Red cinnamon candies

* Heat butter and marshmallows in top of double boiler over simmering water, stirring, until marshmallows melt, 5 to 10 minutes.

* Remove from heat and add green food coloring and vanilla. Add cornflakes and stir to coat with green marshmallow sauce. Do not crush cornflakes.

* Drop coated cornflakes by teaspoons onto wax paper. Use your fingers to remove centers to form wreath shapes then press red cinnamon candies into wreath as decoration. When cool, store on wax paper in airtight container.

30 candies. Each candy: 67 calories; 100 mg sodium; 6 mg cholesterol; 2 grams fat; 11 grams carbohydrates; 1 gram protein; 0.03 gram fiber.

Great for Kid Cooks

Anna Bernard of Calabasas got this recipe from a girlfriend in Los Osos. This is a simple, enjoyable recipe for kids to make.

Vic’s Toffee Grahams

Active Work Time: 20 minutes * Total Preparation Time: 55 minutes * Easy

16 graham crackers

1/2 cup margarine

1/2 cup butter

1/2 cup sugar

3 tablespoons sliced almonds

* Place 14 graham crackers on 15x10-inch jellyroll pan lined with foil. Break up remaining 2 graham crackers into large pieces and use broken crackers to fill gaps on pan.

* Melt margarine, butter and sugar in saucepan, then boil 2 minutes.

* Pour glaze over graham crackers and spread evenly with spatula.

* Sprinkle with sliced almonds.

* Bake at 325 degrees until white bubbles on glaze darken and disappear, about 15 minutes. Do not overcook.

* Cool completely in pan.

* When cool, remove foil from pan and snap candy into pieces. Store in airtight container.

3/4 pound, about 60 pieces. Each serving: 45 calories; 49 mg sodium; 4 mg cholesterol; 4 grams fat; 4 grams carbohydrates; 0 protein; 0.04 gram fiber.

An Ode to Almonds

Mary Phillips of Mission Viejo says this recipe is from her sister’s girlfriend, both of Grass Valley. Phillips’ sister took the candy to the family’s Christmas celebration last year and everyone loved it. Does it taste like the real Almond Rocca? Let’s just say tasters in The Times Test Kitchen couldn’t get enough of it.

Christmas Almond Rocca

Active Work Time: 50 minutes * Total Preparation Time: 2 hours 20 minutes

1 pound butter

2 1/2 cups sugar

1 1/2 cups whole raw unblanched almonds

1 1/2 cups chocolate chips

1 1/2 cups semisweet chocolate chips

1 1/2 cups raw walnuts, finely chopped

* Melt butter and sugar in large, heavy saucepan over high heat, stirring until mixture foams vigorously. Reduce heat to low and stir 5 minutes.

* Increase heat to high and add almonds, stirring until nuts begin to pop, about 5 minutes, then reduce heat. Continue to cook 7 minutes. Candy should caramelize slowly to medium-brown color. If candy darkens too quickly, remove from heat but continue to stir 7 minutes.

* Pour candy into 15x10-inch jellyroll pan. Let cool.

* Melt chocolate chips in top of double boiler over simmering water. Spread half of chocolate over candy, then sprinkle with 3/4 cup chopped walnuts. Cool, then flip candy over. Coat other side with remaining chocolate and sprinkle with remaining nuts. Break into pieces when cool. Store in airtight container.

1 1/2 pounds, about 60 pieces. Each serving: 170 calories; 69 mg sodium; 18 mg cholesterol; 12 grams fat; 12 grams carbohydrates; 1 gram protein; 0.23 gram fiber.

Touched by an Angel

C.L. Underwood, who lives in Maywood, found this recipe in the magazine Taste of Home’ a few years ago. The candy has an airy crunchiness (baking soda is the key to its lightness) and a honeycomb-like look. We recommend using semisweet or bittersweet chocolate to balance the sweetness of the candy.

Angel Food Candy (Honeycomb Candy)

Active Work Time: 45 minutes * Total Preparation Time: 1 hour 30 minutes

1 cup sugar

1 cup dark corn syrup

1 tablespoon vinegar

1 tablespoon baking soda

2 pounds semisweet or bittersweet chocolate

* Cook sugar, corn syrup and vinegar in heavy saucepan over medium heat, stirring constantly until sugar dissolves, 3 to 4 minutes. Stop stirring and bring candy to boil and continue cooking without stirring until candy reaches hard-crack stage (300 to 310 degrees on candy thermometer), about 10 minutes. Do not overcook.

* Remove candy from heat and quickly stir in baking soda. Pour into buttered 13x9-inch baking pan but do not spread (candy won’t fill pan). Let candy cool.

* Melt chocolate in top of double boiler over simmering water and set aside to cool.

* Break hardened candy into chunks and dip into melted chocolate. Place on wax paper until firm, about 30 minutes, or refrigerate. Store in airtight container.

2 1/2 pounds. Each serving: calories; 313 mg sodium; 20 mg cholesterol; 0 fat; 16 grams carbohydrates; 48 grams protein; 0.45 gram fiber.

Wrapped in Chocolate

Lillian Glassman of Los Angeles says this candy is her all-time favorite. Glassman says she got the recipe from a Marcia Adams cooking show in 1993. The coconut chocolates in the photo have been partially dipped so you can see the coconut filling.

Coconut Chocolates

Active Work Time: 45 minutes * Total Preparation Time: 2 hours

3/4 cup (1 1/2 sticks) butter

1 (14-ounce) can condensed milk

2 teaspoons vanilla extract

1/2 teaspoon salt

5 2/3 cups powdered sugar

4 cups flaked coconut, loosely packed

2 cups pecans, ground

Nonstick vegetable spray

1 (24-ounce) bag semisweet chocolate chips

3 ounces paraffin

* Melt butter over low heat in saucepan. Whisk in condensed milk, vanilla and salt. Add powdered sugar, coconut and pecans. Mix quickly.

* Turn mixture onto work surface and form into rectangle with hands. Cut rectangle in half.

* Cut each half into 1-inch squares and roll into finger-like pieces between palms of hands or use knife to cut into 1 1/2-inch fingers. Place on 15x10-inch jellyroll pan coated with nonstick vegetable spray. Cover and store in refrigerator until firm, 1 1/2 hours or overnight.

* Melt chocolate chips and paraffin in top of double boiler over simmering water until smooth. Dip candy fingers into melted chocolate with fork or toothpicks and place on wax paper to set. Refrigerate until firm. Store in airtight container.

100 pieces. Each serving: 111 calories; 39 mg sodium; 5 mg cholesterol; 6 grams fat; 15 grams carbohydrates; 1 gram protein; 0.16 gram fiber.

Life Is Just a Bowl of. . .

Ginny Rangel of Torrance says her mother’s favorite candy is chocolate-covered cherries, which inspired her to find a good recipe. Rangel found this recipe in Southern Living’s 1984 annual recipe issue. The Times Test Kitchen found that this candy tastes best after a few days, when the cherry has had time to liquefy. We also adapted the recipe slightly, changing the milk chocolate to bittersweet chocolate. If you like, purchase 40 paper candy cups to present the chocolate-covered cherries.

Chocolate-Covered Cherries

Active Work Time: 50 minutes * Total Preparation Time: 4 hours

2 (9-ounce) jars maraschino cherries with stems

3 tablespoons butter, softened

3 tablespoons light corn syrup

1/4 teaspoon salt

2 cups sifted powdered sugar

2 (7-ounce) bittersweet chocolate bars

2 ounces paraffin

* Drain cherries. Pat dry on paper towels and set aside.

* Mix together butter, corn syrup and salt in medium mixing bowl. Stir in powdered sugar and knead with hands in bowl until smooth to make fondant.

* Shape about 1/2 teaspoon fondant around each cherry. Place on baking sheet lined with wax paper. Chill about 2 hours or until firm.

* Break chocolate bars into pieces. Melt chocolate and paraffin in top of double boiler over simmering water over low heat, stirring occasionally. Remove from heat.

* Dip each fondant-covered cherry by stem into chocolate. Place on baking sheet lined with wax paper. Chill until firm. Place each candy in paper candy cups, if desired. Refrigerate in airtight container until ready to serve.

About 40 pieces. Each serving: 97 calories; 26 mg sodium; 2 mg cholesterol; 5 grams fat; 16 grams carbohydrates; 1 gram protein; 0.18 gram fiber.

Two-Tone Winner

Sally Cunningham of Calabasas won first place for this recipe at the Walnut Festival in Walnut Creek about five years ago. She says she has accumulated thousands of recipes over the years. This is one she continues to make for special occasions and holidays.

Two-Tone Truffles

Active Work Time: 25 minutes * Total Preparation Time: 2 hours

2 cups walnuts, finely chopped

1 1/2 cups sifted powdered sugar

1 egg white or 2 tablespoons pasteurized egg whites

1 tablespoon rum

1 1/2 cups semisweet chocolate

3/4 cup sweetened condensed milk

1 tablespoon butter

* Mix nuts, powdered sugar, egg white and rum. Spread in 8-inch square cake pan lined with wax paper.

* Melt chocolate in top of double boiler over simmering water. Add condensed milk and butter, stirring constantly until mixture begins to thicken, about 5 minutes.

* Spread over nut layer. Chill 1 1/2 hours until firm. Cut into small squares. Store in airtight container.

Note: Raw eggs have been known to cause food-borne illnesses. Use pasteurized egg whites for safety.

60 (1-inch) squares. Each serving: 74 calories; 9 mg sodium; 2 mg cholesterol; 4 grams fat; 6 grams carbohydrates; 1 gram protein; 0.18 gram fiber.