These morsels are guaranteed to satisfy the sweetest tooths on your list.
(We haven't had a chance to try these recipes yet, but they look delicious!)

Chocolate Truffles
2 lb. good-quality chocolate
1 qt. heavy cream
1/4 lb. unsalted butter
1/3 cup liqueur of choice (optional)

Melt chocolate and cream over a double boiler. Whisk in butter and liqueur (if using). Continue to whisk as the mixture cools and thickens. Pour into quart containers and refrigerate. To serve, scoop out with melon baller, then roll in powdered cocoa. Makes over 2 pounds.

These are extremely easy to make and relatively cheap. And since they are so decadent, you only need to give two or three per person!

Pink Chocolate Candy
Melt white chocolate on the stove (do not get any water in it, or it will turn very hard). Take broken candy canes (and as many whole ones you wish) and smash them into little pieces (my kids' favorite job -- we put the canes in Ziploc bags and they pound away with a rubber mallet).

Then stir the candy pieces into the melted chocolate and add a few drops of red food coloring (comes out pink). Pour onto a cookie sheet covered in wax paper and let harden. Cut or break off into pieces.

Toffee
1 lb. butter
2 cups sugar
24 oz. chocolate chips
Chopped walnuts

In a saucepan combine butter and sugar over medium heat and bring to 300° on a candy thermometer, stirring constantly. Pour into buttered jelly-roll pan (or cookie sheet with sides). Spread out evenly in pan.

Leave on counter to cool. Melt half of the chocolate. Pour onto hard toffee and spread to cover in a thin layer.

Sprinkle with chopped nuts and the rest of the chocolate bits. Refrigerate. Cool. Then pop it out of the pan and break it into pieces.

My Mother's Meringues
1 cup egg whites (approx 8)
2 tsp. cream of tartar
2 cups sugar
1 tsp. vanilla

Let the egg whites come to room temperature, then beat them until frothy. Sprinkle cream of tartar over the surface and beat until stiff. GRADUALLY beat in sugar, 2 tbsp. at a time; add vanilla and continue beating until stiff and peaked.

Grease a large baking sheet, cover it in wax paper, and grease that and cover in flour. (My mother sometimes used a large piece of brown paper, often a cut-up grocery bag, instead. These days you can use parchment paper.)

Bake in a slow oven (250° - 275°) for 45-60 minutes. When done they will be a lovely light tan color, and hard to the touch. They are not great keepers, so make them last. In my opinion, there is nothing to compare with a fresh, well-made meringue, and this is the best recipe I have ever tried for them.

Do not make these on a wet day or they will be heavy (still tasty, but you will lose that airy feeling on the tongue). These are delicious and simple and a nice addition to collections of sweeter candies.

Perfect Peppermint Patties
1 box (1 lb.) confectioners' sugar, sifted
3 tbsp. butter or margarine, softened
2 - 3 tsp. peppermint extract
1/2 tsp. vanilla extract
1/4 cup evaporated milk
2 cups (12 oz.) semisweet chocolate chips
2 tbsp. shortening

In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-inch balls and place on a waxed-paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4 in.; chill for 30 minutes.

In a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties; place on waxed paper to harden. Makes about 5 dozen.

I double or triple the recipe. After combining all ingredients I transfer to a storage container and refrigerate overnight. I use a melon baller to make the balls and put them on small pieces of waxed paper (about 10-12 on a sheet), flatten them, and put them in the freezer for at least 1 hour. Take one sheet out at a time -- the patties thaw quickly and if they are soft it's difficult to coat them in chocolate. If that happens, pop them back in the freezer. To make sure the chocolate is not too hot, use a double boiler. Dipping chocolate should be around 85° - 90°. A candy thermometer and a utensil called a candy-dipping fork are handy.

Pretzel Kisses
Small round pretzels that look like little o's
Hershey's Kisses
M&Ms

On a cookie sheet, arrange the pretzels and place a Kiss in the middle of each. Heat in a 275° oven till slightly melted. Remove from oven and place an M&M on top of each Kiss (smashing the Kiss slightly). Cool in the fridge for a few minutes till they harden.

Hard Valentine's Candy
1 cup light corn syrup
4 cups sugar
1 cup water 1 teaspoon spice-flavored oil (or almond, vanilla, mint, cinnamon extract)
Food coloring
Powdered sugar

Line bottom and sides of a 15" x 10" x 1" jelly-roll pan with aluminum foil. Dust with powdered sugar. Set aside.

Combine corn syrup and water in a medium-size heavy saucepan. Cover and bring to a boil. Remove cover and cook over medium heat, without stirring, to 300°F (150°C) on a candy thermometer. (A teaspoonful of syrup will separate into brittle threads when dropped into cold water.)

Remove from heat. Add oil/flavoring and desired food coloring, mixing well. Pour hot candy in strips over powdered sugar. Cool completely at room temperature. Invert pan, peel off foil, and break into pieces. Makes about 2 pounds of candy.
Looks great in a clear glass candy jar.