Instructions: Homemade candies, so small and sweet, are bite-size wonders. Theyre the perfect adornment for a party tray, a festive gift for friends and neighbors or a little reward for yourself.

The best candy is made with the finest - and freshest - ingredients, whether theyre nuts, candied fruit, liqueurs or chocolate.

Especially with chocolate, its important to buy a quality brand that offers maximum flavor, texture and aroma. But the many different varieties on the market can be confusing.

Bittersweet or semisweet chocolate are interchangeable in most recipes.

However, unsweetened - also called baking - chocolate cannot be substituted for bitter or semisweet.

Milk chocolate, the sweetest variety of chocolate, is made with dry milk solids. This added protein means milk chocolate cannot be substituted for semisweet or bittersweet.

White chocolate is not true chocolate because it contains no chocolate liquor, which is the essence of chocolates flavor. While some brands of white chocolate contain cocoa butter, which is derived from the cacao bean, it is usually mixed with sugar, vanilla and milk solids and has little chocolate flavor. If cocoa butter isnt listed, the product must be labeled "white confectionery coating."

Cocoa powder is an unsweetened powder obtained from the roasted cacao bean after the cocoa fat has been extracted. There are two types of cocoa powder: natural and Dutch-process, which is darker and richer. Dutch-process cocoa has been treated with alkali to help neutralize its acidity; for this reason, it is rarely used interchangeably with natural cocoa.

Couverture is a type of chocolate used by baking professionals as a thin, glossy coating. It is found only in candy-making specialty shops.

Chocolate can be melted in several ways:

In a double boiler over simmering water on low heat (be sure not to allow condensation to get into the chocolate);

combined with some of the liquid from your recipe, such as butter or cream,

In a heavy-bottomed pan set over lowest heat;

in the microwave (check and stir frequently to prevent scorching).

When making sugar-syrup-type candy such as fudge, caramels, divinity, taffy or peanut brittle, its helpful to use a candy thermometer. Most candy thermometers are in the shape of a clear glass tube with a bulb at the end, or a dial gauge. Look for one with readable numbers and an adjustable clip so that it can be attached to the side of the pan.

Now, that youve got the right ingredients and equipment, youre ready to get started in the kitchen. The accompanying recipes are easy to make, store and serve.

Florida Orange Melts, made with orange liqueur, are touted as "Floridas answer to Kentuckys bourbon balls."

Florentine Toffee, rich with honey and almonds, can be made in mini-sized muffin pans for individual pieces.

White Chocolate Hazelnut Apricot Clusters combines three major food groups - white chocolate, nuts and dried fruit!

Make them all, or make just one. Theyre perfect for this season of sharing.

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