Every Christmas season when I was growing up, we’d go to my grandmother’s kitchen to make homemade candy.

Some of her candy vision was too complicated for the grandchildren — and was made before our arrival — but most of it was simple, fun and a way to time spend with her.

I think of it every year we haven’t made it with her, which, with the march of time, is now more years than we did.

Peanut butter balls, rocky road, chocolate-covered cherries, bird nests, fudge, potato pinwheels and chocolate truffles stay in my memory. Also, even though it’s not technically a candy, she’d always make a fruitcake or an orange slice cake — a brown sugar bundt cake with orange slice gummy candies.

I’m sure this sugar bomb only exists in the South. I’m still amazed she was ever able to get it out of the bundt pan in one piece.

She used paraffin unapologetically, because it was the ‘80s and it’s what was available for external candy shells to set up. We’d eat more chocolate than ever made it into the fudge, and nobody seemed to care.

Now, I make maybe one or two candies during the Christmas season, and although my technique has improved significantly over the years, the candy never tastes as good.

So, start a holiday kitchen tradition, continue one, or restart a tradition that may have fallen by the wayside. If you made it with your mom or your grandma and she’s not here anymore, let that kitchen tradition help you to remember the holiday magic.

Peanut butter balls

Yields 32 pieces

Ingredients

• 6 tablespoons unsalted butter, room

temperature

• 1 cup creamy peanut butter (not

natural style)

• 2 1/2 cups confectioner’s sugar, sifted

• 1 teaspoon vanilla extract

• 1/4 teaspoon kosher salt

• 12 ounces semi-sweet chocolate,

chopped

• 1 teaspoon vegetable or coconut oil

Directions

Line a baking sheet with parchment paper. Set aside.

Using a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy and smooth. Add the peanut butter and beat until combined. Add the confectioners’ sugar, vanilla extract and salt. Beat on low speed until everything is combined — the mixture will appear soft and crumbly.

Roll the peanut butter dough into 1-inch balls (about 1 tablespoon) and place on the baking sheet. If the peanut butter mixture becomes too soft to handle, chill it in the refrigerator for 15 minutes.

Chill the shaped peanut butter balls in the refrigerator for at least 1 hour.

Melt the chocolate and oil together in a double boiler, or in a microwave in 30-second intervals. Let the warm chocolate sit for about 5 minutes to cool slightly before dipping. Otherwise, it will melt the shaped peanut butter balls.

Remove the peanut butter balls from the refrigerator. Working one at a time, submerge into the chocolate, then carefully lift out using a fork. Tap the fork gently on the side of the bowl or measuring cup to rid excess chocolate. Use a toothpick or a second fork to help you slide the ball off the fork and onto the baking sheet. Repeat until done.

Refrigerate for 45 minutes or until the chocolate has completely set before serving. Store in an airtight container at room temperature for two days, or in the refrigerator for up to two weeks.