Options abound for wrapping homemade gifts

Even in the best of economic times, a handmade gift speaks volumes about the time and thought dedicated by the gifter to the giftee. And these aren't the best of economic times, so the money-saving factor that often comes with making your gifts may be an important consideration.

Most people can manage the simplest of handmade food gifts -- cookies, or candy, or fudge. But you wouldn't want to present your present in a plain-paper bag or box. Presentation is a big part of any gift, and that extends to food gifts as well. Fortunately, there are plenty of options out there.

Jan McWhirter, owner of Tempting Treasures by Jan at 30 S. Water St. in Henderson, said printed cellophane bags are her most popular items. They're available in plain clear or in a variety of seasonal patterns, such as snowflakes, holly, pinwheel candies and red-and-green paw prints. They can be closed with a twistie tie if you want to keep things simple, or a flourish of ribbon and bows if you don't, and come in numerous sizes, from 3 by 4 inches to 6 by 14 inches, which McWhirter said is large enough even for a loaf of holiday nut bread. Lollipop bags are $6.99 for 100; small bags are 30 cents each.

"That's probably one of the most popular, because it's one of the less expensive ways to package," McWhirter said.

But it's far from the only way. Tempting Treasures also carries Christmas-themed boxes, printed with holly and ribbons, tree-shaped boxes with clear lids, classic candy boxes -- even molds for chocolate boxes that can enclose other chocolates. And she pointed out that some of the plastic boxes can be spritzed with nonstick spray and filled with fudge.

At Sur La Table at the Fashion Show mall, store manager Chandra Hasselbalch said the Meri-Meri line of packaging is "really adorable" and particularly popular this year, in treat boxes, cupcake boxes and other types.

"There's an owl gift set which people absolutely love," she said. "A Nutcracker set that people are going crazy for."

Also popular are Sur La Table's line of paper baking molds; the miniloaf molds recently were lauded by Cook's Country, a publication of Cook's Illustrated. The molds also are available in round, star-shaped, ring and pannettone styles, with prices ranging from 25 cents for one to $6 for a set of four.

The Baker's Catalog from King Arthur Flour (www.KingArthurFlour.com; 800-827-6836) also has paper pans, including those for brioche, plus bags, tulip papers and foil containers.

Foil pans, many of them adorned with holiday patterns, also are available at craft stores including JoAnn and Michael's, plus supermarkets, big-box stores and dollar stores. Patterned zip-top bags are available at some stores, and decorative cupcake liners are a nice touch for cupcakes, muffins and candies.

Put your creativity to work. Pick up an inexpensive basket and some shredded paper and make your own gift baskets; just be sure that anything that touches food is rated food-safe. If you seal the food items in food-safe wrap, you can finish the presentation with conventional Christmas paper and ribbon. Decorated cookies also can be used as package tie-ons and Christmas ornaments (or package tie-ons that become Christmas ornaments) as long as you don't plan to eat them.

Here are some recipes to get you started.

SWEET VANILLA SPICED PECANS

½ cup butter, melted

½ cup confectioners' sugar

2 teaspoons apple pie spice (see notes)

2 cups pecan halves

1 to 2 teaspoons vanilla powder (see notes)

Salt, to taste

Preheat oven to 250 degrees. Line a baking sheet with parchment or foil for easy cleanup.

Combine the melted butter, sugar and apple pie spice in a large bowl. Stir until smooth. Add pecan halves. Stir and toss until the nuts are well coated.

Pour nuts and any leftover butter/sugar onto a lined baking sheet and place in the oven for 10 minutes. Remove from the oven and sprinkle with half of the vanilla powder. Stir well and return to the oven for an additional 10 minutes.

Remove nuts from the oven for a second time. Add the remaining vanilla powder and stir well again. If any butter/sugar liquid remains, return the pan to the oven briefly until most of the mixture has cooked onto the nuts.

Set the nuts aside on the pan to cool. Serve slightly warm, or at room temperature. Sprinkle with additional vanilla powder and/or salt if desired. Store at room temperature in an airtight container for as long as one month.

Makes 2 cups.

Notes: If you don't have apple pie spice, you can use a combination of cinnamon, nutmeg and cloves, or your favorite baking spices. Experiment with your own personalized blends.

If you choose not to use vanilla powder, add ½ teaspoon of vanilla extract to the melted butter.

-- Recipe from King Arthur Flour

HOLIDAY JEWEL BARK

8 ounces semisweet chocolate

½ cup dried cranberries (divided use)

½ cup dried apricots, chopped (divided use)

½ cup mixed nuts, chopped (divided use)

Microwave chocolate on high 2 minutes, or until melted, stirring after each minute. Add half of the cranberries, apricots and nuts; mix well.

Spread onto waxed paper-covered baking sheet. Sprinkle with remaining fruit and nuts. Refrigerate until firm.

Break into pieces.

-- Recipe from Ziploc Brand Storage Bags

TWO-LAYER FUDGE

8 ounces semisweet chocolate

One 14-ounce can sweetened condensed milk (divided use)

½ cup chopped walnuts

1 teaspoon vanilla

6 ounces white chocolate

Microwave semisweet chocolate and ¾ cup milk in medium bowl on high for 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.

Add nuts and vanilla; mix well. Spread onto bottom of foil-lined 8-inch-square pan.

Microwave white chocolate and remaining milk in medium bowl on high for 1½ minutes, or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Spread over semisweet chocolate layer.

Refrigerate 2 hours, then cut into squares.

-- Recipe from Ziploc Brand Storage Bags

BAKER'S ONE BOWL MILLION DOLLAR FUDGE

½ cup butter or margarine

4½ cups sugar

One 12-ounce can evaporated milk

Three 12-ounce packages semisweet chocolate chunks

1 7-ounce jar marshmallow creme

3 cups chopped pecans

1 teaspoon salt

1 teaspoon vanilla

Bring butter, sugar and milk to full rolling boil in large saucepan on medium heat, stirring constantly. Boil an additional 5 minutes, stirring constantly.

Remove from heat. Gradually add chocolate chunks, stirring until chocolate is completely melted after each addition. Add remaining ingredients; mix well.

Pour into 15-by-10-by-1-inch pan sprayed with cooking spray. Cool completely.

Makes 60 pieces.

-- Recipe from Kraft

CARAMEL-DARK CHOCOLATE TRUFFLES

WITH FLEUR DE SEL

20 ounces bittersweet or semisweet chocolate, finely chopped, divided

1/3 cup sugar

2 tablespoons water

2/3 cup whipping cream

¼ teaspoon fleur de sel

½ cup unsweetened cocoa powder

Additional fleur de sel

Place 8 ounces chocolate in metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is smooth. Remove chocolate from over water.

Combine sugar and 2 tablespoons water in small saucepan. Stir over medium heat until sugar dissolves, occasionally brushing sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, brushing down sides and swirling pan occasionally, about 4 minutes. Add cream (mixture will bubble). Stir over very low heat until caramel is smooth. Mix caramel and ¼ teaspoon fleur de sel into melted chocolate. Chill until truffle filling is firm, at least 3 hours.

Place cocoa in bowl. Using 1 tablespoon truffle filling for each truffle, roll into balls, then roll in cocoa. Arrange on baking sheet. Cover; chill overnight.

Line 13-by-9-by-2-inch baking sheet with foil. Place remaining 12 ounces chocolate in medium metal bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); stir until chocolate is melted and smooth and thermometer inserted into chocolate registers 115 degrees. Remove bowl from over water. Working quickly, submerge 1 truffle in melted chocolate. Using fork, lift out truffle and tap fork against side of bowl to allow excess coating to drip off. Transfer truffle to prepared sheet. Repeat with remaining truffles.

Sprinkle truffles lightly with additional fleur de sel. Let stand until coating sets, at least 1 hour. (Can be made 1 week ahead. Cover and chill. Bring to room temperature before serving.)

Makes about 32.

-- Recipe from Bon Appetit

Contact reporter Heidi Knapp Rinella at hrinella@review journal.com or 702-383-0474.