Here are 25 of the best easy Christmas candy recipes all in one place! You can make many of these recipes in just a few minutes and the result is oh so delicious! These Christmas candies come from volume 1 of our Dining On A Dime Cookbook. And be sure to check out our Homemade Christmas E-book for more great Christmas ideas!
25 of the Best Easy Christmas Candies Recipes And Tips
We love to make homemade Christmas candies! We only really make one cookie, Nan’s Gingerbread Men, but oh do we love to bake candies!
Today, I’ve included all of our top favorite easy Christmas candies that we make every Christmas. I don’t like spending hours in the kitchen baking so most of these candies can be made with just a few minutes’ hands-on work!
Homemade holiday candy recipes seem to make candy with a better taste than the store-bought ones and the kids and guests are always amazed at the variety of options.
Many of these candy recipes are great to make with older kids. It’s great to make them together because you can have a great time together and they will be proud to know that they can successfully make something so delicious! Of course, I wouldn’t recommend getting very young children involved because you’ll be pulling your hair out trying to manage the mess. It’s great in the Hallmark movies, but not nearly so much fun in real life!
I’ve also included some candy making tips from volume 1 of our Dining On A Dime Cookbook. Making Christmas candies seems complicated but it really is super simple and several of these easy recipes consist of just two ingredients!!
Tips For Christmas Candies
- Use the leftover syrup from the candied orange peels on your pancakes, waffles or French toast for a gourmet taste.
- If you over cook chocolate, it becomes dull looking. To save it, put the pan on low heat and beat in 1 teaspoon shortening or oil at a time until you have restored the shiny, smooth consistency.
- When you are melting chocolate for the Christmas candies, make sure that all utensils are completely dry. Even a little bit of water will make chocolate grainy and lumpy.
- Buy fortune cookies in large bags from Chinese restaurants. They cost about five cents each when purchased in bulk. They also make great treats for lunch boxes.
- When making Christmas candies like peanut brittle or truffles, you can set them outside on the patio table to cool if you’ve run out of room in the refrigerator. Remember, for most of the country there are no bugs this time of year!
- Save chocolate bunnies and chocolates from Halloween to use for making Christmas candies or buy it on clearance after Halloween.
Candy cooking tests to use if you don’t have a candy thermometer:
When placed in a cold cup of water, candy will:
Soft Ball 234°-240°
form a soft ball that can be flattened
Firm Ball 242°-248°
form a firm ball that holds its shape until pressed
Hard Ball 250°-268°
form a ball that is pliable and holds its shape
Soft Crack 270°-290°
separates into hard but not brittle threads
Hard Crack 300°-310°
cracks easily
Caramel 320°-350°
mixture coats metal spoon and forms light caramel colored mass when poured onto a plate
For High Altitude‑ lower candy temperature 2° for each 1,000 feet of elevation.
Our Favorite Christmas Candy Recipes!
It’s easier than you think to make candy shop quality fudge in just a few minutes. These next few fudge recipes are super easy to make with just 2 or 3 ingredients. After I learned to make it, I was shocked at how much candy stores charge for something that is so quick and easy!
Since then, I have made this fudge and many of our other Christmas candy recipes for holiday parties and get-togethers because they’re always well loved and most people don’t bring candy to parties because it is o expensive to buy already made.
No candy thermometer is needed. You just have to pay attention as you warm the chocolate so you don’t burn it and stir frequently.
This 2 ingredient fudge recipe is one of our favorite Christmas candies! Who knew rich, creamy chocolate fudge could be so dreamy! Bring this to a family get-together or holiday party and they will think you worked all day perfecting it! (Or just make it for yourself and hide it from the kids! lol)
This 3 ingredient Andes mint fudge recipe is the perfect Christmas candy recipe if you love decadent chocolate fudge with a distinctly minty flavor! This recipe includes tiny pieces of Andes mint candy, which makes a perfect fudge candy for Christmas!
The combination of textures makes it like a chocolate chip fudge, but the mint flavor makes it stand out over the regular fudge. This is my husband’s favorite fudge. If we have enough people coming over, I like to make all 3 of these fudge recipes together and include them on one candy try for everyone to choose.
This 3 ingredient peanut butter fudge is one of our readers’ favorite Christmas candy recipes, and it’s one of my favorites, too! It makes a smooth and creamy fudge with the delicious taste of peanut butter!
As a peanut butter lover, I like this fudge best because it is like eating extra creamy peanut butter that is a little bit sweeter than peanut butter itself. It can be pretty addicting, so I’m careful not to make it except when I have someone else to share it with or I will inevitably eat the entire batch at once! If you like peanut butter, you’ll definitely want to make this one!
Out of all of our Christmas Candies, this 4 Ingredient English Toffee recipe is my absolute favorite Christmas candy recipe! This easy English toffee has a wonderful crunch with a nutty caramely flavor and a hint of chocolate. If you love caramel, this candy will surely satisfy you! It’s great to include in a party dish with other tasty Christmas candies. Mmmm, I’m tempted to go make some now!
This easy chocolate truffles Christmas candy recipe is super delicious and has a wonderful soft chocolate texture. The basic chocolate truffles are rolled in cocoa powder or nuts, but you can make many tasty variations, including coconut, colored sprinkles, powdered sugar and more!
This is another holiday candy where I will make a bunch of different variations and serve them all together on one candy dish or bring them as an assortment to a Christmas party. I have never had to bring any leftovers home because they’re always gone!
This easy marshmallow bonbons recipe makes an easy and tasty candy everyone will love! These bonbons are soft and fluffy on the inside with a slightly firmer chocolate layer on the outside along with the texture of the toppings you choose. They’re easy to make with your choice of toppings including coconut, nuts, sprinkles and more! Great for Christmas parties, company or treats for kids!
Mike loves jelly candies and this jelly candy recipe has been another of his favorite Christmas candies! You can experiment with different flavors of gelatin and different fruit purees to see which one your jelly candy lover likes best!
This easy peanut brittle recipe is one of my top 2 favorite Christmas candies! I love the peanutty, salty-sweet flavor and especially the crunchy texture! It may seem complicated, but it’s actually super simple to make. Once you get it down, you will make it every year!
This homemade York peppermint patties recipe tastes just like York peppermint patties – actually, better! These chocolate peppermint patties are perfect for the chocolate and mint lovers in your family. It is our kids’ most favorite Christmas candy recipe and we make around 3 batches for them every Christmas!
Mom made these when I was growing up and now we take turns making them. The nice thing is that they keep well in the freezer, so I usually make a big batch early in the Christmas season and take some out occasionally for the family to share.
When they are finished, we wrap each mint in a small piece of foil and I put them all into a ziptop freezer bag so it’s easy to pull out the amount that I need. They are also good frozen or slightly thawed, so the kids also sneak one every now and then! And then at Christmas, I lay them out with an assortment of candy from our other Christmas candy recipes.
Did I mention I LOVE peanuts? If you love chocolate and peanuts, this 2 ingredient chocolate peanut clusters Christmas candy recipe is just for you!
It’s a little saltier and a lot crunchier than the fudge, so if you like a crunchy texture, you’ll probably love this Christmas candy recipe. You can also try making this recipe with walnuts or your favorite dried fruit or a mixture of these.
This easy homemade peanut butter cups Christmas candy recipe makes smooth and dreamy homemade peanut butter cups that will have you craving more! And if you need a candy gift for a hard to buy for person, try the giant version in the recipe notes!
This easy chocolate covered pretzels recipe uses just 2 ingredients, but you can also add candy sprinkles! It is a wonderful easy Christmas candy recipe that can be made in just a few minutes! If you like salty and sweet together in your candies, these pretzels are perfect!
These candied orange peels are reminiscent of old fashioned Christmas candies with an old fashioned sweet and sour citrus taste. They are delicious and if you’re trying to create a nice variety in your Christmas candy platter, this is definitely a nice addition!
If you’re looking for something a little different than the chocolate or fruit flavored Christmas candies, this easy spiced nuts recipe might be just the thing! Glazed with sugar and tasty Christmas spices, you will find them addicting! We like them best with walnuts, pecans and almonds!
Peppermint bark is another Christmas candy recipe that is super tasty and easy to make, starting with just 2-3 ingredients! This is one of those candies that is easy to adapt to your mood and your guests! You can also easily make tasty variations with almonds, chocolate, peanut butter and more!
The peppermint bark recipe only includes the instructions for the peppermint bark, but we sometimes make it with a bottom chocolate layer. If you would like to do that, you could first melt some chocolate bark, spread it on the waxed paper and let it harden partway before spreading the peppermint and almond bark mixture over the top.
This homemade caramels recipe makes decadent chewy homemade caramels, perfect as-is but also tasty dipped in chocolate! It’s a great Christmas candy recipe for the caramel lover in your family.
This chocolate caramel pecan turtles recipe is an easy Christmas candy recipe, perfect for the caramel pecan lover in your family! The perfect mix of chocolate, chewy caramel and soft pecans!
These 2 ingredient coconut haystack candies are my husband Mike’s favorite Christmas candy recipe! They are super easy and quick to make. My husband love them with dark chocolate and coconut, but you can also use milk chocolate, white chocolate or almond bark! They are great for the coconut lover in your family!
This coconut snowball candy recipe makes a delicious coconut and white chocolate flavored candy perfect for the white chocolate or coconut lover in your family!
This Almond Joy truffle Christmas candy recipe makes tasty chocolate coconut truffles that taste like Almond Joy! Delicious almonds with coconut and chocolate combine to make a candy that is almost addicting!
Christmas Candies And More!
Most of these Christmas candy recipes come from volume 1 of our cookbook. If you would like to save money and time making food faster and more easily than eating out, check it out:
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*This post contains affiliate links. If you purchase something, we will get a small commission at no extra cost to you. Thanks for supporting us!
For the homemade peanut butter cups would it be best to ensure the first layer of chocolate is hard before adding the filling in?
In which case would melting the chocolate in two batches be best?
Yes it is best to let the first layer to set up a little. This doesn’t take too long though and usually by the time you are finished doing the last on the first is starting to set up. Of course the humidity and temp in the house makes some difference and if it isn’t quite set up place them in the freezer for a 3-5 mins. You don’t need to melt the chocolate in 2 batches because it doesn’t take that long and even though the unpoured chocolate has been setting it isn’t usually long enough to make it set up too much. If it does though just renuke it for a few seconds or leave it on the double boiler it that is the way you are doing it.
Thanks Jill. You are our wise kitchen guru! I am so glad you are here to help us.
LOL Chris. I have been called a lot of things before but never a wise kitchen guru. : ) You are most welcome though. : )
.can’t wait to try some of these recipes
Thank you for taking the time to put this list together. You saved me a ton of time. Happy Holidays
I have not tried these Christmas candy recipes yet, but just wanted to say Thank You for taking the time to put them on the internet for people to use. I will certainly be making a few of them and will try to let you know how they turn out.
Thanks again,
Theresa.
THE JELLIED CANDY THE GELATIN ARE YOU TALKING ABOUT FLAVORED JELLO
Yes regular old fruit flavored Jello
On the Jellied Candy recipe can you add a liquid flavoring to the mix like cinnamon to the red jellies?
Yes you can Becky.
Thank you so much……I am super excited about getting to make these goodies for Christmas……Thank you for sharing these recipes with us. Merry Christmas
You are welcome Becky and Merry Christmas to you too.
do you have a recipe for chocolate covered cherries?
Chocolate Covered Cherries
10 oz. Maraschino cherries
2 Tbsp. Butter, softened
1 tsp. corn syrup
1 Tbsp. liquid from cherries
1/2 tsp. Inertase*
1 1/2 cup powdered sugar
12 oz. chocolate chips or almond bark melting chocolate
Place cherries on a paper towel to drain. Put some wax paper on a cookie sheet. Mix first 5 ingredients in order. Roll into balls and flatten laying on wax paper. If mix is too dry add a tiny bit more juice or too wet add more powdered sugar. Place a cherry in the center of flatten ball and mold it around the cherry. Place in freezer for 30 minutes. Melt chocolate chips. Dip the balls in chocolate and place in fridge for about 15 minutes to set.
*Inertase is what you add to candy to make the center turn to liquid. You can do without it and it will be the consistency of a York peppermint patty. If you do want to use it you can find it in the cake decorating section of most stores or a cake decorating specialty shop.
It’s actually invertase, but you can also use dry fondant or here’s a recipe for the coating –
1 cup granulated sugar
1/3 cup water
4 tablespoons liquid from maraschino cherry jar
1 tablespoon light corn syrup
That’s taken from a great cordial cherry recipe found on: https://bit.ly/3woNZZN
Hope that helps 🙂
Eileen I don’t know which recipe you are asking about because there are 25 in the post. Also normally it isn’t a good idea to double or triple cooked candy recipes but ones that you don’t need to cook are usually ok to.
I’ve made several of your candy recipes & they’ve been a big hit this season! The peppermint bark, rocky road fudge, & peanut butter cream cheese balls were the favorites of of all of the candies I made. You’re too awesome & thank you for sharing all your recipes with us. Merry Christmas & Happy New Year to you & your family! God Bless you!❤️🫂🙏🏻🎄🎉
Can honey replace the corn syrup in all the recipes??
Not sure if you are asking because of health issues or you don’t have corn syrup on hand but will answer for those who have questions about health issues.It depends on the recipe. In candy recipes I usually don’t recommend changing too much because they can sugar and not really turn out right plus honey will give things a different flavor to them. If you are worried about controlling your intake of corn syrup here are a couple of things to consider. First of all they say to control obesity use honey in place of corn syrup but you need to be careful with that because they have the same amount of calories. That is one reason why so many people eating healthy are having problems with being over weight. You get the same amount of calories in both. The other thing is honey has more nutritional value then corn syrup which is true but what is failed to mention the nutritional value of a couple of spoons of honey is so small they can hardly measure it. This means you would have to eat a lot of it and I mean a lot to get the benefits from the vitamins and minerals which if you do that would cause you to consume a ton of calories and then gain weight which would cause more problems. Sometimes we jump on the bandwagon for certain foods and really run with it not really looking at all angles.
You also need to look at the amount you will actually be eating. Usually the amount of corn syrup you use is divided over many many servings and pieces so with each serving you get a very small amount. Most candy isn’t what I call the most nutritional food there is. Most of the time it is eaten solely for pleasure so instead of worrying about whether you can make it healthy just realize what it is and control the amount you eat.
It is like working because you need money so bad to support yourself. You may think it is best to work 16 hour days because work is good and helps get you money but you need to take some time off once in awhile. Sitting and relaxing is not producing any money and seems to not be accomplishing anything productive but we all need to relax a little or we will eventually crash and burn. Now if we do nothing but relax all the time then it will hurt us. Same goes for eating a little corn syrup once in awhile. Most cause more damage to their bodies by stressing over eating a piece of candy with corn syrup once in awhile then what the corn syrup will do to them. Moderation is the secret. Candy is candy – the good tasting stuff no matter what you use is has little nutritional value so eat in moderation and for pleasure.
What a great perspective, thank you for sharing!
I wonder if the substitution is required due to a corn allergy?
Do you have a recipe for peanut butter fudge w marshmallows
Here is one we have scroll down to variations where it says peanut butter and use that and fold in some marshmallows https://www.livingonadime.com/2-ingredient-easy-fudge-recipe/
We don’t really get corn syrup in the UK, is there an alternative we could use?
Rae you can try using golden syrup in place of corn syrup. Many have with success.
Recipe for corn syrup:
1 cup granulated sugar
1/4 cup nearly boiling water
Mix well & slow to cool before using
Hope this helps you!
Thanks Nancy. What Nancy posted is called simple syrup and you can use it to replace corn syrup. It is also great to sweeten ice tea and drinks because the sugar is dissolved in it already.
You can usually substitute glucose syrup for corn syrup. It is commonly used in U.K. and Australia. I have not found a case where glucose did not work well. You can find it on Amazon.
I love your reply, I myself have structured my diet to limit sugars etc. I’ve turned my eating to healthier choices. With that said though I’m a baker, candy-maker and am doing a full blown gifting box this year using all regular sugars, Karo syrup, marshmallow creme, etc. It’s very funny because my kids know how I’ve changed and asked me Mom can you please do all your Christmas goodies the old way, hahaha 😂. So your absolutely right moderation is key and using the proper ingredients in making goodies is “crucial” !!!! Merry Christmas 🎄🎁
I just had to chuckle with you and what your kids. : )
Debbie it is the same recipe. There is a list at the bottom of different things you can do with this one recipe. There are so many we could not list them all but on of them is you can pour a thin layer of melted chocolate, chill and let it set for a few minutes in the fridge then do your peppermint bark on top of that. You could if you wanted to chill the peppermint layer and then add another chocolate layer on top of that if you wanted.
I’m looking for a pecan praline receipe
I don’t have one but maybe one of our readers does.
I would think that the pecan pralines would be the same as turtles. We have been making turtles in our house since I was a small child. My Mamma would make them and take them to the neighbors every Christmas.
They similar but a little different. Turtles are mostly caramel pecans and chocolate. Pralines have no chocolate usually and have a little different texture then the caramel in the turtles.
https://bit.ly/3mJK32r
Google one they are easy to make
Pecan Pralines
Ingredients:
2 cups granulated sugar
2 cups firmly-packed light or dark brown sugar*
1 cup evaporated milk
2 tablespoons unsalted butter, cut into small pieces
2 cups pecan halves
1 teaspoon pure vanilla extract or bourbon (optional)
* The type of brown sugar used will determine the color of the pralines.
Preparation:
Butter a large sheet of wax paper or parchment paper; set aside. You could also use a large silpad.
In a large heavy pan over medium heat, combine sugar, brown sugar, and evaporated milk; cook, stirring constantly until the thermometer reaches 235 degrees F. or when a small amount of sugar mixture dropped into very cold water separates into hard but not brittle threads.
As soon as the temperature reaches 235 degrees F, add the butter and vanilla; stir until the butter is fully melted and the mixture is well combined (about 1 minute). Immediately remove the mixture from heat; set saucepan in a large pan of cold water to cool.
When sugar mixture has almost cooled, beat with a spoon 1 minute or until it begins to lose it gloss. Immediately stir in pecans and drop by tablespoonfuls onto prepared buttered wax paper, leaving about 3 inches between each ball for the pralines to spread. NOTE: Work quickly before mixture sets. If it thicken up, just place pan back on low heat to re-soften.
When pralines have cooled and have become firm, wrap individually in aluminum foil or plastic wrap and store in a covered container.
Makes 36 small or 20 large pralines.
Pralines
3 cups sugar
1 cup buttermilk
1 tsp.soda
3 cups nuts (pecans or walnuts are typical)
4 Tbsp. butter
1/2 tsp. vanilla
Add soda to buttermilk, combine with sugar, cook until soft ball stage. Remove from heat and add butter, nuts, and vanilla. Beat until creamy and drop by teaspoon on waxed paper. Use a large pan and watch for boilovers.
Just wanted to say it is strange to see someone else with my name. 🙂
Here is a pecan praline recipe that I like:
No Bake – Pecan Coconut Praline Cookies
2½ cups sugar
½ cup evaporated milk
½ cup corn syrup
½ cup butter
1 teaspoon vanilla
2-2½ cups chopped pecans
2½ cups grated coconut
1. Set pecans, coconut, and vanilla off to the side
2. Mix sugar, evap milk, corn syrup, and butter in large saucepan.
3. Bring to a rolling boil & boil for 3 minutes.
4. Remove from heat & add pecans, coconut, and vanilla
5. Stir for about 4 minutes.
6. Take a spoonful of batter and place on wax paper. Let it sit until batter has
hardened.
7. Remove from paper and enjoy.
I am wondering about the recipes with almond bark. I live overseas and can’t get it here. Will a block of white chocolate work the same way? I tried dipping pretzels in it but the white chocolate never set up well. Of course, it is summer here in the Southern Hemisphere with no A/C.
Thanks for your advice!
Here is a site that might help you with that Tiffany because white chocolate is a little trickery to use. White chocolate
Do you not have Wilton overseas?? I have used the chocolate from Wilton, or Hobby Lobby or even in bulk from Winco grocery stores. Any time you are dipping Oreos, pretzels, ritz crackers,,,you need to add about a teaspoon of shortning (solid, never liquid) to thin your chocolate out..and it makes the chocolate go farther!!
hope you are able to find the chocolate!!!
I would like the receipe to chocolate covered cherries.
Pecan Pralines
1 1/2 cups white sugar 1 cup evaporated milk
1 1/2 cups brown sugar 1-2 tsp. vanilla
1 stick butter 4 cups pecan pieces
Put all ingredients except pecans into a large heavy pot. Cook on medium heat until it forms soft ball, approx. 234F. Pour in pecans after mixture begins to get hot and butter is melted. Continue cooking and stir frequently until soft ball stage.
Remove from heat and stir quickly until mixture loses some of its gloss and starts to harden. Drop by tablespoons onto parchment paper. Should make about 2 dozen.
**Use Dixie Crystals Extra fine sugar for best results.
I use in my chocolate covered cherries, powdered sugar, add condensed milk, butter or margarine, knead, it needs to be sorta like a dry biscuit mix and add ingredients to taste. Flatten a circle about 1/4 to 1/3 inch thick, can be adjusted to your cherries if they are small, add cherry and roll in your hands to make sure the cherry is covered. Meanwhile, in a double boiler, over medium heat, melt 1/2 bar of broken Gulf Wax like the wax used to cover home made jelly, and a package of chocolate chips. I mix milk and dark chocolate. Test this on a spoon before dipping the cherries. Let it cool, if it is soft, add more wax. This is a hit everywhere I take them. I am making over 200 of these for friends and family this Christmas. There is really no recipe for these, just adjust the portions to your taste. You will know when the portions are right.
My husband was hollerin at me to come to supper and I forgot to tell you to add a splash of vanilla to the powdered sugar mixture being careful not to add too much. Just enough to enhance the taste. I usually start with a pound of powdered sugar. If you mix about a 1/2 stick of butter with a half can of condensed milk and add gradually to the powdered sugar, you can adjust the thickness better. Do NOT use a mixer. That will put air bubbles in it. You need to kneed it.
I also forgot to suggest that to make the circles to put the cherries in, I take a table spoon to measure out a glob of the mixture and put it in the palm of my hand. I use large cherries from Sams club so you might have to adjust the amount of the glob to cover the cherries, but you will learn as you go. Then I put my hands together and twist. It should make a near perfect circle. Be sure to have your hands dry and dusted with powdered sugar. You can roll this out and cut it with a small cookie cutter, but in the end, it won’t matter. The chocolate covers any boo boos that you make.
I drain my cherries just as I start this process This keeps just enough juice to make the juice when the cherries are altogether.
Now if you have any of this left over and you like pea nut butter cups, add some peanut butter to the mixture and roll it out into balls. Dip in the chocolate. M M M M good.
Happy candy making. Hope this turns out for you. It just take a little practice and keep track of your ingredients so you can make them next year. Merry Christmas.
you do not need to use wax to dip your cherries. All you need to do is temper your chocolate by melting it up to 115 to 120 degrees, then cooling it down to 83 degrees then warm it back up to 86. 82 87 degrees for milk chocolate and up to 88 degrees for dark chocolate.
This is my new favorite recipe list! I can’t wait to try several of them.
Just a few comments.
1. Toffee- 7 minutes may not be the same for every stove at every altitude. Use the hard crack test. It should be a smooth caramel color.
2. Be careful adding flavoring to chocolate- it gets lumpy. Don’t use the regular extract in the spice aisle, you have to use the special candy extracts in the candy aisle.
3. Same thing with coloring white chocolate bark, either add colored melting chocolate on the candy aisle, or the fancy Wilton candy coloring.
4. You can crush peppermint in a Ninja
A note on what Karen mentioned. You can’t add any liquid to melted chocolate because it causes it to seize up. That is why you can’t add liquid flavoring or liquid food coloring. That lumpiness is called seizing. Sometimes you can fix it by adding a tablespoon or so of shortening but that doesn’t always work with white chocolate because it is a very sensitive creature.
YOU can add flavored OILS to melted chocolate, I do it all the time, just make sure it is like the Lorann candy oils. Make sure you add a drop at a time, I take Ritz crackers and coat them with Peppermint oil and chocolate THEY taste just like Girl Scout This Mint cookies, just make sure you only add a drop at a time very strong and it must be oil NOT flavoring!
I am going to try these. I have been making candies this year for gifts. more great ideas. Thank You
What’s the bottom layer in peppermint bark, the choc. layer? It’s been omitted.
There is a list at the bottom of the recipe with different things you can do with this one recipe. There are so many we could not list them all but one of them is you can pour a thin layer of melted chocolate, chill and let it set for a few minutes in the fridge then do your peppermint bark on top of that. You could if you wanted to chill the peppermint layer and then add another chocolate layer on top of that if you wanted.
Thank you for these. Do you have a favorite recipe for bourbon balls?
I don’t Beth but will post this and see if our readers do.
I used this recipe last year, just used semisweet chips instead of the brands of chocolate she recommended. basically buttercream frosting (butter and conf sugar with bourbon–use the good stuff instead of water or milk)
https://bit.ly/3mJK72b
Bourbon Balls
For small batch melt 2 tablespoons butter
stir in 2 tablespoons of Bourbon I use Wild Turkey.
Add enough powdered sugar to make the consistency easy to roll into little balls. Dough will be very soft and a little tacky.
Place 1/2 pecan in center of each ball and roll with pecan in vertical position and showing on both ends. This allows you to set them upright. Set on wax paper or marble board. Dip ends in melted chocolate. Keep in refrigerator in covered container. These keep for a long time.
Enjoy~
The librarian in my High School used to give me Bourbon Balls at Christmas.
Easy Bourbon Balls:
1 1/2 cups vanilla wafers
1 cup pecans
1 cup powered sugar
2 TBL cocoa
I put all in food processor and just turn it on till it’s a fine consistency. I put it in a mixing bowl, and add 1/3 cup bourbon and 1 1/2 TBL light corn syrup. Mix well and roll into walnut-size balls. Roll balls in additional powered sugar. Keep in tin or air tight container in a cool place. (You will need to stick to amount of bourbon, or you will have a sticky mess!)
I would like to print all these recipes. I am 73 and cannot stand up long enough to do a lot of recipes. If I can print these I will be so greatful.
You can print them.
Thank you so much! These all sound so good, and easy too! I listen Bob to all your videos. I appreciate all of your wisdom, I’m 72 and still learning new things.
God bless you and yours🙏❤🙏
Thank you so much Ruth for letting us know. I know what you mean about being 72 and still learning new things. : )
Thank you for these Christmas candy recipes. I was taught to make candy using molds, and some of these I am going to adapt to the mold process, since I have all of the molds already anyway.
My question is on the Jelly Candies…would sugar free gelatin and truvia work? Or does the recipe need the sugar to work correctly. I was thinking of a couple of people with diabetes on my gift list.
Thanks!
Ellen I can’t say for sure because I have never done them without what is in the recipe but I really don’t think it will make a difference. This is a recipe that the ingredients are not too expensive so I would just try it myself. The worse that I think it would do is not set up quite right and you could always use what doesn’t set up for syrup on things like pancakes. Of course the flavor may not be exactly the same but that is true for most anything that you substitute sugar free items for. I’m not saying the taste would be bad it would be different and for people who are use to eating things with substitutions the flavor will be fine for them.
Jill, I just made some of these with sugar-free Jello…..I can’t tell much difference in the consistency or taste.
Thanks Julie that is good to know. With Jello I didn’t think it would make a difference especially if you are use to the sugar free taste. I can sometimes tell a difference in anything that is sugar free but that is because I love my sugar and am not use to eating sugar free Tawra on the other hand uses sugar free stuff a lot.
Thanx for the comment, I am dying to make Christmas candy but my family are diabetics I love jelly candies and am going to try your recipe with sweet n low as we are use to the taste of it and its very sweet to us just a little bit. I will let you know how it turns out.
This is our family recipe for peanut brittle. We made it every year on the gas stove when we lived in town, in the #10 cast iron skillet. After my parents moved to a farm, we had a wood cookstove, too, and made the candy on it. One year, I set the pans out on the porch to cool. When I went out later, Spot, our dog, had made off with one pan and was wolfing it down under the lilac bush!
PEANUT BRITTLE
2 large tbsp. butter ½ tsp. baking soda
2 c. sugar raw or unsalted roasted Spanish peanuts
2 tbsp. vinegar
1) Butter two jelly roll pans.
2) In a large, heavy skillet, over medium low heat, melt butter, sugar and vinegar.
3) If using raw peanuts, add to above mixture.
4) Cook slowly, being careful not to scorch, to a rolling boil.
5) Add baking soda (mixture will foam up).
6) If using roasted peanuts, add them.
7) Pour mixture into prepared pans, spread out quickly and allow to cool.
8) Break into pieces and store.
NOTES: Making this over a wood-fired stove, with a cast iron skillet is really great.
If making this in the winter, setting it outside in the snow to cool is fun.
Sally it is funny that you say you took the candy out in the snow. My 85 year old mom has made the recipe we posted all her life and she says she doesn’t like making it until they have snow because it makes it better when she sets the pans of candy out in the snow too. She makes the best peanut brittle and everyone begs for it each year. Wonder if it is the setting it out in the snow that makes the difference?
Any recipe using any type of nuts you will have better results if you toast the nuts first. I do 350 for about 8-10 minutes, stirring after 4 minutes. All ovens are different, may not need 10 minutes or may need more.
Thanks for the Toffee recipe, it was delicious every time I made it!
Recipe to make light syrup
Mix:
1 cup granulated sugar
1/4 cup of nearly boiling water
Mix well and let chill before using
On the jellied fruits, what would you compare this to? I’m looking for a recipe for homemade jellied orange slices and marshmallow cream circus peanuts? The easier the better… lol
It would be close to the jellied orange slices. It’s more like gumdrops.
We are making the homemade Jelly fruit candies and my 3 girls are so excited! Do they gel/set at room temperature for 24 hours, (sugar) then again at room temperature for 24 hours? Or do you refrigerate during the 24 breaks? And do you store at room temp or refrigerate? How long can these keep? Thank you!!
Let them set for a few minutes at room temperature until you can move them carefully. Then place them in the refrigerator for the 24 hours.
Sorry Monique. Didn’t finish answering your question. I personally roll them just once with the sugar and call it good but if you want an extra amount of sugar coating you and roll them again after another 24 hours.
Thank you. Glad to know we don’t have to roll them a 2nd time in sugar. That did seem like a bit much…. 🙂 How do we store them? And how long do they last?
As long as you keep them sealed they will last several weeks.
jello candy did not get hard in 24 hours
Not sure why it isn’t setting up for you. You didn’t add any water to the jello or anything did you? Sometimes humidity and house temperature can cause some people to have a hard time with things taking longer to set up.
We live in FL – waiting for the jelly candies 24 hour time to set. Should we expect longer due to humidity and warmth?
If you have problems with the humidity and other cooking then it will make a difference in these too probably.
I have been making these jellies for many years. I have recently started using the larger pkg of jello and they seem to firm up much better. I believe it depends very much on the density of the applesauce so try to find one that does not look to “runny” in the jar. I make lemon, raspberry and orange. You can also dip one end of the square in melted chocolate, yum yum
I always fall into a rut and make the same recipes over and over. I am so glad I found all these candy recipes in one place!!
These recipes look so delicious! Sharing this!
May seem like a very simple question to most of you. How do you “dip”candy in chocolate & still keep the chocolate smooth (without marks on the surface)? The only way I can keep a smooth surface on a buckeye is to put a toothpick in the middle & dip in the simmering chocolate. What is the dipping process for some of your chocolate candies?
They have inexpensive special dipping spoons in the cake decorating section of most stores. They are a small spoon with slots. I usually us a tooth pick and sometimes try to have where I put the tooth pick on the bottom but that depends on the candy. I don’t really worry about it too much but like I said you should easily be able to find a little dipping spoon. Here is what it looks like and it is sold where they sell wilton things Spoon
sometimes, to hide where the spoon or toothpick leave a mark, I go back and drizzle over with some melted white chocolate (or vice versa) kind of making a swirl or something decorative.
I use two plastic forks that I removed the two inside prongs from to dip candy balls in chocolate. The forks make the perfect (and inexpensive) dipping tool. Just balance a candy ball on one fork and dip it in the melted chocolate. Gently tap the fork on the side of the bowl to release the excess chocolate. The excess chocolate will drip through the fork and the outside prongs are close enough to hold the candy ball. Use the second fork to slide the candy ball onto wax paper to cool and set.
I use two good quality plastic forks that I have removed the center tines out of for dipping. It works great!
Im looking for a pecan candy recipe that I remember making growing up, but lost the recipe.. Hopefully someone here knows what I’m talking about.. If I remember correctly, it’s pecan halves that are covered with some type of syrup (pancake type syrup), then they are placed on a cookie sheet and baked for a little while..then when they come from the oven, ofcourse they are extra sticky…and then they are rolled in powdered sugar…and placed in an air tight container..or I remember putting them in a ziplock bag… I’m wondering if there are any extra ingredients or steps that I just dont remember..
I like these I will make some thank you lucy
I like these I want to make the fdgee
What is a Jelly Roll Pan? Is it a cookie sheet? I want to make the peanut brittle.
It is a cookie sheet that is 15x10x1. It has 1 inch sides on it. You can use a regular cookie sheet without the sides just don’t spread it as close to the edge of the pan.
How do I know when the corn syrup is at 260 degrees? for Peanut Brittle.I guess I will need a candy thermometer or is there a certain amount of minutes that I will know when the syrup is at 260 degrees?
The best way is a candy thermometer. They are very expensive and you can find them most any place. If though you don’t have one you can do it the old fashion way that we use to do it and that was what I call the water test. Cook the candy and drop a few drops of it into a cup of cold water. Right after it hits to water take it out and eat it to test the “crunch” of it. If it is soft and chewy it isn’t ready, if it is crunchy and the texture you like it is ready.You have to do this sometimes a few times until it is ready. But like I said a candy thermometer is really best.
I think Jill meant to say the thermometer is very INexpensive…..around here they are less than $10…..and if you are making candy, they are indispensable!!!
Thank You Jill for the great idea’s for candy for the holidays. Can’t wait to try the English toffee and orange peels. Yum!!!
My toffee turned out chewy instead of crisp. Did I not boil enough? Should it reach a certain temperature?
You probably didn’t boil it enough. You need to boil it on med. high heat for 7 mins. There really isn’t a temperature with this recipe. Also like most cooked candy recipes the humidity in the house makes a big difference too.
My Mom made a peanut butter roll candy but She did not use the mashed potatoes that I see so many recipes for. She used egg whites and confectioners sugar. Made the ‘candy dough’, rolled it thin, spread peanut butter over it, rolled it up and sliced it. It melted in your mouth. I don’t know what I’m doing wrong but I can never get the candy dough right. It’s either to dry or to sticky. Has anyone made it this way? Any ideas on getting it right? My Mom was a terrific candy maker and never used a recipe nor had any fancy ingredients or molds.
You can also make the “potato candy” also known as peanut butter pinwheels, very simply w/a tub of vanilla icing and powdered sugar. Scoop all of the icing from the tub into a bowl and keep adding powdered sugar until you make a “dough” roll it out, spread the desired amount of peanut butter on it. Roll it up and place in the fridge to set a while, then take out slice and enjoy. Taste amazing and sooo simple to make.
do u have a recipe for orange an strawberry fudge?
I don’t but maybe one of our readers does Randy.
I used a can of strawberry ready-made frosting and 1 & 1/2 bags of white chocolate chips. Remove foil from top of frosting can and microwave it in a glass bowl for 1 min. Stir in the white chips and stir until the chips begin to get soft. Return to the microwave another 30 sec. Stir again. Continue process until smooth. Pour into sprayed pan. Smooth out top, cool in fridge 20 to 30 mins. You could put mini choco chips on the top while still warm pressing them down into the candy with a spoon for a little variety. It is a very pretty fudge and tasty!
What size pan please?
I do that too and it is so good and easy! 8X8 pan.
I take 2 ritz crackers and put peanut butter between them and then dip them in melted chocolate bark. How can I get the bark to look shiny instead of dull?
The easiest way to get your chocolate to shine is to add 1 Tbsp. of vegetable oil or paraffin wax (it is the wax that is found in the canning section of your store).
Thanks for creating this list of candy recipes – and the great thing about them is that they can be prepared in no time! Awesome list! 🙂
THANK YOU
Great site & info. THANKS!
What a great list to find just before Christmas. I always make my own candy and I’m always looking for new things to try. Thanks for posting these!!!
this is awesome… Saving to pinterest, and will eventually print out. Thanks ladies!
Thank you for the recipes, I find your jelly candy sounds very interesting, and wonder what you would use to make orange slices, maybe canned mandarin oranges pureed or fresh oranges? Have you done that one? Thanks very much!
You know we have not tried it but I wonder if using 3/4 cup of orange juice in place of the applesauce would work. Just a guess. It wouldn’t be as healthy (hey it’s Christmas though) but you might try 3/4 cup orange Kool Aid in place of the applesauce too. That would give it a stronger orange flavor more like orange slices.
Thank you Jill, that may be on my to do list.
love sound of all
I have tried making the English Toffee two times and it didn’t turn out :((((_ I just don’t know what I am doing wrong
What ended up being wrong with it Donna, was it too hard, chewy etc.
Mine separated at about 4 minutes
My Mom used to make divinity with chopped walnuts……..it was so so good. I have tried making divinity as good as Mom’s a couple of times over the years, but never had much success.
Also, every Christmas my Mom used to buy candies that were a small ball of white sugar coated candy with sort of a fondant and a hazelnut in the middle………would sure love to find a recipe for it…..do not remember the name.
Here’s my family holiday candy recipe………if you double the recipe make sure to use a big deep stainless steel pot……
Butter Nut Crunch
1/2 lb. real butter (2 sticks)
1 c. sugar
1 c. chopped walnuts
Lightly butter a large pan (15x11x1); set aside. In a stainless steel/large pot, on medium high heat, cook butter and sugar to hardcrack stage, MUST stir constantly. During the cooking stage, it will turn caramel color, and might go through a ‘curdle’ stage, but just keep on stirring. Just when it starts to smell like it might burn……take off heat. Quickly stir in chopped nuts. Pour/scrape mixture onto the buttered pan…..BE CAREFUL it is scalding HOT. The candy will not fill the entire pan, but will spread out. Let it cool completely; break into pieces.
I’m getting to this post later, but I have a problem with all of the nuts that seem to be in all of the candy! I don’t really like nuts in my candy/chocolate and I can forego the ones where you add it, but for those with allergies, do the toffees and caramels require the nuts or are they for tast?
95% of candies the nuts are only for taste. You can easily leave them out. I have a few family members who just don’t like nuts so I make 2 batches all the time – one with nuts and one without. I often leave nuts out too just because I don’t have any on hand or they are to expensive at the time for me to buy.
I’d like to share my recipe for what has been called “Christmas Crack”.
Christmas Crack Candy
Ingredients:
Saltine crackers – enough to cover a cookie sheet in a single layer (the cheap ones are fine)
3 sticks butter
1 3/4 – cups brown sugar, packed
1 – 12 oz package chocolate chips, either semi sweet or milk chocolate
1 – cup finely chopped nuts (I prefer almonds)
1 tbls. each red and green colored sprinkles
Directions:
Preheat oven to 400 degrees.
Line a cookie sheet with parchment paper – spray with cooking spray. Make a single layer of crackers on the cookie sheet – break crackers as needed to fill all the space.
In a medium sized saucepan melt the butter and the brown sugar. Stir continually – once it comes to a full boil, boil for 4 minutes. Pour the boiling mixture over the saltines. Bake at 400 degrees for 5 minutes.
Remove from oven. Sprinkle chocolate chips on top and return pan to oven for about a minute to help melt the chocolate – using an offset spatula, spread the chocolate evenly all over all the saltine crackers. Sprinkle the chopped nuts and red and green sprinkles on top. Refrigerate until hardened – break up into pieces – store in an airtight container in the refrigerator.
I loved these christmas candy recipes,
thanks 🙂
You are welcome Emma. Hope you enjoy them. Holler if you have any questions.
These recipes are great. I’m excited about trying them. Also, if you like the Girl Scout cookies, Thin Mints, use Ritz crackers, dark chocolate and oil of peppermint. I use Westminster chocolate and abt 3-4 capfuls of oil. Dip into chocolate. Voila, enjoy.
Hi What is westminister choc.? Do u use regular peppermint oil? U dip them in choc almond bark? thanks
Well here is a strange question. My dear friend wants me to make her chocolate covered cherries without the cherries! Yep, you read that right. She doesn’t like the cherries themselves but loves the fondant part that has cherry juice in it. Any ideas on how to pull that off?
I would just use the cherry juice for the flavoring and just put the fondant inside.
I just made the homemade caramels. I am not sure if evaporate milk is what you want to use. I followed the recipe exactly but my caramel never formed a soft ball. I think heavy whipping cream would be a better use for this recipe.
It probably isn’t the evaporated milk but it is more likely the cooking time or the humidity. Candies that you need to cook to soft ball, hard ball etc. are very fussy.If there is too much humidity in the air it could make a difference or you have to make sure you cook it the exact right amount. People who have make these types of recipes can have success for several years in a row and then the next year it won’t work for some reason then they make it again and it turns out fine. That is why I myself personally don’t make any candies where you have to have it reach an exact soft or hard ball stage. It is too iffy for me to chance it turning out.
Go ahead and try the whipped cream instead if you want. I have seen recipes which use sweetened condensed milk in them too.
Regarding the jelly candies: when they’re ready to serve, can they be out of the refrigerator on a serving tray, or do they need to stay refrigerated?
hi. I tried your recipe for spiced nuts, using walnuts, and I hadn’t even had them in for 15 minutes when they started to smell like they were burning :(. i took them out and they were stuck to the foil and burnt on the bottom..dang it, I was really looking forward to spiced walnuts lol
Hum…I’m not sure what could have gone wrong. Are you sure your oven temp. is correct?
I have the English toffee posted on my blog thewednesdaybaker.blogspot.com we all loved the recipe for the toffee Thank you very much Andi
How many tablespoons of gelatin is 3 ounces? Thanks!
3 oz of gelatin (one small pkg. of jello is what we are talking about) is 1/3 cup or 6 tablespoons.
I would love to know how to candy whole fruits?
You may have to google that because I am afraid we don’t have a recipe for that
Not a tradition where I live but “Well done,ladies!”
It all looks likea lot of work + everywoman I know is trying to avoid much sugary stuff..
If I were a teacher there I’d be touched by the kindness.However, If there are 30 kids in your class and all their mothers give you floury, chocolatey, sugary cookies, what are you supposed to do?
I have the Christmas Candy Molds – John Wright. Metal
I have no instructions or don’t know if I purchase the candy or is there a recipe for the candy. Any help would be appreciated
Brenda what those molds are often used for is for you to buy melt and pour chocolate that you just melt and then pour into the molds. You can buy bags of these squares of chocolate in the baking section of almost any store including walmart. You can find the wafer chocolate in the craft section of there or in any craft store
You also Brenda can go on youtube and they should have videos of how to use it
How far in advance can you make the jellied candies?
They last at least 2 wks in an air tight container
I am new to the site and was looking for some easy and tasty recipes for Christmas as my bestie and I exchange baked goods every year. Thank you soooooo much for all the wonderful ideas. Let the baking COMMENCE!
Lol Kari welcome to our website. You are so right – let the baking commence. I usually bake about 3000 (no that is not a typo) gingerbread men each Christmas so I know exactly what you mean. This year I have hurt my arm (nothing serious) and am suppose to be resting it so I have a good excuse for a rest. Anyway so glad you have joined us and have fun baking. Holler if you have any questions.
Thanks for posting your candy recipes.Wish I had access to this when my children were small.I’m definitely going to try a few of your recipes.I’m 69 now and I still am an avid cook,even at my age.Have most of the cookbooks, including the two hard cover books,just love them.Thanks so much!
Christine thank you so much for letting us know how much you enjoy the books. Yes I love these candy recipes because I remember when I use to have to do all the “cooked” candies and if you didn’t get the them cooked just right about 50% of the time they were ruined. These are so much easier and have a much better chance of turning out. Hope you enjoy them.
Do you have any candy recipes that don’t include corn syrup or chocalate.
Here are several pages of candy recipes you can check and see if they work for you. On a lot of recipes (like our toffee) you can just leave the chocolate out of the recipe.
I read in a candy making book that if the humidity is above 50%, your candy may not cook as you would expect it to. I just don’t make candy on those days.
I also read that you should boil some water before starting the candy to see what temp it is actually boiling at. Sometimes it boils at less than 212 degrees. If it boils at 209 for example, subtract 3 degrees from the temp given in your recipe.
Can you freeze the 2 ingredient chocolate fudge? Any tips? Thanks
Sometimes when you freeze any chocolate it will turn sort of white. I would just keep it in the fridge. It stays in there for at least 3 months and sitting on the counter for a month or more. Of course in my house it doesn’t even last long enough to make it into the container – LOL If you are making it for Christmas now it will stay really well just sitting out until then. Do make sure it is in a nice air tight container.
What size can milk do I get to make the peanut butter fudge.
14 oz.
I tried making the caramels. But it doesn’t say what temperature to have the stove at, it says cook 7-10 mins. I cooked for 15 then gave up. They taste yummy but they didn’t really harden. If i leave them on the counter for any amount of time they just become a pile, but tastes fine. I wanna make them again because i like the taste. Thoughts?
The stove doesn’t need to be at a certain temperature. Just bring it to a gentle boil. When the candy thermometer gets to 240 degrees it should be done. It is best to use a candy thermometer for this kind of candy because humidity, altitude etc. can affect the candy. Also if I have candy that doesn’t set up I use it for sauce on ice cream or to dip fruit in.
Thank you for posting these wonderful Candy recipes. Living paycheck to paycheck these recipes Will Make wonderful Christmas gifts for my friends. I can afford to do Some of these. Merry Christmas.
This is a GUARANTEED TO SUCCEED recipe. Thank you for sharing it! /RES
We been making these peanut butter balls for years the only difference between your recipe and ours is we add rice crispy’s to the peanut butter part! We find it does not change the taste but adds a little crunch to every bite!
Great recipe!
Like the Recipes for all different kinds of fudge. Yuuuum.
I just want easy recipes.
My Christmas nougat candy recipe turned light brown right away in a saucepan. I had hoped the marshmallow would whiten it but it all became light brown. I would try again using microwave if I thought I would have success but I hate to waste all these ingredients. Any advice?
You burned it that’s why it turned brown. If it’s not “really” burnt you can just eat it and it will be more caramelized.
Hey Miss Tawra, 1st of all….Take a breath girl!!!! You have work SO HARD this year. It also seems you do this every year so if no one has told you, “You are The Bombdiggity!! But I just wanted to say Thank you for doing these recipes on YouTube! I just found you this year from other Creators that had the CHRISTmas Candy Recipes. All of a sudden there was 1 of your videos on my T.V. Screen & once I saw your 1st few recipes made, I was SO EXCITED,it was SO NOSTALGIC to me because when I was a kid, my Momma & Auntie’s did a Baking day, and on that day they also made candies 🍬 after we all got older, they stopped & I didn’t do much for candies at CHRISTmas, I only made Cookies, Aaaand the Cornflake CHRISTmas wreaths for my 4 kids school every year (that was when you could bring homemade treats into School) & their Friends always looked forward to them!! Now we have our own home, & all my kids are adults now 😭, but everything happen in the LORD’S Time, but I have been sick w/ Auto-immune issues & PTSD for a long time now & we have our 1st Glam-baby he lives w/us along w/his Mom & Our youngest. But it was A-mazing to be able to bring back some of these older recipes because my Aunt’s didn’t have them any more. Thank you & GOD Bless you & your Family.🙏 Also since it’s past CHRISTmas & I hope yours was wonderful, I will just wish you a Happy New Year!!
Also the original reason for my comment was that you said all the recipes in the video were linked in the description box, but I don’t see 1 for the Apple Cider Fudge if you have time could you send it to me please or point me in the right direction as to where to go. It was the 1 where your Hubby & Son said it tasted like The North Pole.
https://www.livingonadime.com/apple-cider-recipes-easy-fall-baking-recipes/
Hello! Thank you so much for your wonderful YouTube videos!!! Do you have a recipe for Pumpkin Fudge by any chance? I’ve been pondering it for a while … vanilla frosting, white baking chips and pumpkin pie filling … or something? Hmmmm …
the peanut butter cup recipe is really good you can turn them into peanut butter balls its so easy to make I love it
I tried these out. The cream cheese added a nice flavor but it was a little overpowering. I ended up mixing the batch a made with a different recipe which helped it taste better.