Candy you can make at home with 5 ingredients or less

Photo by Patty Yablonski, Tampa Bay Times

Photo by Patty Yablonski, Tampa Bay Times

Do you remember that episode of the classic 1990s sitcom Friends, in which type A chef Monica Geller takes it upon herself to make homemade candy for the entire apartment building?

That could be you!

Okay, it doesn't have to get that crazy, but making your own candy conjures up a specific magic perfect for this week leading up to Halloween. (It's a great kid/group activity.) Bonus: Having more candy around the house will probably help that stash you bought for the trick-or-treaters and were not supposed to eat last longer.

Here are a couple of recipes that you can make using five ingredients or less.

Pecan Toffee

1 cup butter
1 cup sugar
1 teaspoon vanilla
2 cups chocolate chips
1 cup chopped pecans, toasted if you're feeling fancy

In a saucepan over medium heat, combine butter, sugar and vanilla. Cook until butter melts, then keep cooking until mixture is a deep golden brown, for about 15 minutes. Once dark and pretty thick, pour onto a baking sheet lined with parchment paper.

Top with chocolate chips right away. They will melt slightly; take a spatula and spread chocolate around a bit. Top with pecans, and sprinkle some flaky sea salt over the top.

Refrigerate for about 1 hour until set, then cut into pieces.

Chocolate Peanut Butter Cups

4 ounces dark chocolate, chopped
1 tablespoon refined coconut oil
½ cup creamy peanut butter

Spray a 12-cup mini muffin tin with muffin liners. You could also use a regular-size muffin tin if you don't have a mini one; it'll just make less peanut butter cups.

Add chopped chocolate and coconut oil to a microwave-safe bowl and microwave in 30-second increments until melted, about 1 to 2 minutes.

Divide half of the chocolate mixture evenly among the bottom of the muffin cups until the chocolate just covers the bottom of the cups, reserving some for the top layer. Freeze for 5 minutes.

Divide the peanut butter evenly among the cups. Top with more chocolate until the peanut butter is covered and freeze until solid, about 30 minutes. Pop out of muffin tin and serve.

White Chocolate Fudge

12 ounces white chocolate
1 cup sweetened condensed milk
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
Festive Halloween sprinkles

In a large microwave-safe bowl, microwave white chocolate in 30-second increments until melted. Let cool slightly. Add sweetened condensed milk to bowl and stir. Add nutmeg, cinnamon, and ginger and stir again. 

Stir in sprinkles. Pour fudge into a parchment-lined glass baking dish and smooth over top. Sprinkle with more sprinkles and let sit until firm, at least one hour. Cut into squares and serve.