And what kinds to you make?

So far, I've made English Toffee, Chocolate Truffles and Coconuts, with a smattering left to cover! Planning on Caramel Pecan Things, Raspberry Caramels, Mints, a second batch of Truffles and of course Chocolate Covered Cherries!

And I have to make two batches of Fondant for the Mints!! Easy peasy! Just a lot of work working the sugar syrup into a Fondant! :-)

John Kuthe, KutheChocolates.com...