Easy Valentine's Candy

These candies use plastic molds for the lollipop candies. Insert lollipop sticks after you pour the candy in the molds. (You can also use molds without sticks.) The round candies are simply melted chocolate dripped onto wax paper. They chill in the refrigerator so they're ready quickly. For a touch of elegance, purchase small plastic bags with gold or silver ties so each lollipop can be individually wrapped. You can also use the candies to top cupcakes or to trim a cake.

I melt the candy melts on low heat directly on the stovetop, stirring constantly. If you'd like added flavor, add a couple of drops of peppermint flavor (lemon for yellow candy, almond for white candy melts, etc.) to the candy melts. You can also use white chocolate to contrast with the red and brown candy.

Use red or white for your first layer in the molds. Fill just a portion of each mold with melted red candy melts. Tap the mold on the countertop several times so the candy fills the mold completely. Refrigerate 5-10 minutes.

Meanwhile, melt semi-sweet chocolate chips in a double boiler. Spread the melted chocolate on top of the red candy. Tap the molds on the countertop once more. Spread the chocolate to fill any empty areas. Tap the molds again. Add a stick to each candy, if you wish to make lollipops. Refrigerate 20 - 30 minutes.

Place a sheet of wax paper on a small tray or flat plate. While the candy chills, drop remaining melted chocolate and candy melts onto wax paper to form small circles. Refrigerate 20- 30 minutes. Remove candy from molds (or wax paper) and enjoy!

Kentucky Colonels (Bourbon Balls)

My friend Carol requested rum balls, so this is a close second. You can use either rum or bourbon (or rum flavoring). These candies must be refrigerated after making them.

Preheat toaster oven to 350 degrees. Spread 1/2 cup pecans on a baking sheet and cook 4-5 minutes, until brown. Chop finely. If you like crunchier candy or more texture, add more nuts, up to 1 1/2 cups.

Cream 1 stick (1/2 cup) unsalted butter. Add one pound (4 cups) confectioners (powdered) sugar, 2 Tablespoons unsweetened cocoa, and 4 Tablespoons bourbon (or Southern Comfort or rum). Mix well. Mix in 1/2 cup chopped roasted pecans. Shape into small balls, about one inch in diameter. Don't worry about smoothing them at this point. Place on wax paper and store in refrigerator for 30 minutes to chill thoroughly.

Remove balls from refrigerator and roll between your palms to smooth. Roll balls in powdered sugar and/or cocoa (1 Tablespoon unsweetened cocoa mixed with 1/2 cup granulated sugar) to coat. Or dip in chocolate: melt 1 pound semi-sweet (or Belgian) chocolate on top of a double boiler (this type of pan has water in the bottom pan and chocolate in the top pan so it doesn't get too hot and burn). Dip candy in chocolate, and remove with two forks. Let excess chocolate drip back into pan. Place back on wax paper to chill until firm. Then pipe with white or colored frosting, if you wish.

Place candy in pretty candy cups and layer in a box or tin for gift giving. Place wax paper between each layer and on top, cut to fit the box or tin. Or serve on a plate as shown, alternating candy between rows.

Store in refrigerator in covered container.

Yield: 36 candies

Note: My friend Elaine makes her recipe go further by purchasing fine small chocolate truffles from Costco or Trader Joe's. She surrounds the chocolate candy with her bourbon ball mixture. If you need lots of candy for gifts, this is a good way to extend your recipe, but it's also more costly.