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Table of Contents
- 1 Peppermint Bark Holiday Candy
- 2 Peppermint Bark Holiday Candy
- 3 Classic Chocolate Fudge Holiday Candy
- 4 Classic Chocolate Fudge Holiday Candy
- 5 Salted Caramel Holiday Candy Squares
- 6 Salted Caramel Holiday Candy Squares
- 7 White Chocolate Peppermint Holiday Candy
- 8 White Chocolate Peppermint Holiday Candy
- 9 Easy Peanut Butter Cup Holiday Candy
- 10 Easy Peanut Butter Cup Holiday Candy
- 11 Homemade Toffee Holiday Candy Recipe
- 12 Homemade Toffee Holiday Candy Recipe
- 13 Chocolate-Covered Pretzel Holiday Candy
- 14 Chocolate-Covered Pretzel Holiday Candy
- 15 Peanut Brittle Holiday Candy Gift
- 16 Peanut Brittle Holiday Candy Gift
- 17 Marshmallow Snowball Holiday Candy
- 18 Marshmallow Snowball Holiday Candy
- 19 Cranberry White Chocolate Holiday Candy
- 20 Cranberry White Chocolate Holiday Candy
- 21 Chocolate Truffles Holiday Candy Gift
- 22 Chocolate Truffles Holiday Candy Gift
- 23 Sea Salt Caramels Holiday Candy
- 24 Sea Salt Caramels Holiday Candy
- 25 Coconut Clusters Holiday Candy Recipe
- 26 Coconut Clusters Holiday Candy Recipe
- 27 Chocolate Pecan Turtles Holiday Candy
- 28 Chocolate Pecan Turtles Holiday Candy
- 29 Oreo Truffles Holiday Candy Gift
- 30 Oreo Truffles Holiday Candy Gift
- 31 Almond Roca Holiday Candy Recipe
- 32 Almond Roca Holiday Candy Recipe
- 33 No-Bake Buckeyes Holiday Candy
- 34 No-Bake Buckeyes Holiday Candy
- 35 Cashew Brittle Holiday Candy Gift
- 36 Cashew Brittle Holiday Candy Gift
- 37 Peanut Butter Fudge Holiday Candy
- 38 Peanut Butter Fudge Holiday Candy
- 39 Chocolate-Dipped Strawberry Holiday Candy
- 40 Chocolate-Dipped Strawberry Holiday Candy
- 41 English Toffee Holiday Candy Recipe
- 42 English Toffee Holiday Candy Recipe
- 43 Maple Walnut Fudge Holiday Candy
- 44 Maple Walnut Fudge Holiday Candy
- 45 Cherry Cordials Holiday Candy Gift
- 46 Cherry Cordials Holiday Candy Gift
- 47 Cinnamon Candied Pecans Holiday Candy
- 48 Cinnamon Candied Pecans Holiday Candy
- 49 Rum Balls Holiday Candy Recipe
- 50 Rum Balls Holiday Candy Recipe
Peppermint Bark Holiday Candy
Peppermint Bark Holiday Candy
This peppermint bark is seriously the easiest holiday candy you'll ever make, and it looks like you spent hours on it! The combo of dark and white chocolate with crushed candy canes is absolutely irresistible. Package it up in clear cellophane bags tied with ribbon, and you've got gifts that everyone will be begging for the recipe to.
Ingredients
Method
- Line a 9x13-inch baking sheet with parchment paper and set aside.
- Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth.
- Pour the melted dark chocolate onto the prepared baking sheet and spread evenly with a spatula. Refrigerate for 15-20 minutes until firm.
- Melt the white chocolate using the same method, then stir in the peppermint extract.
- Pour the white chocolate over the dark chocolate layer and spread evenly.
- Immediately sprinkle the crushed candy canes over the top, pressing down gently so they stick.
- Refrigerate for 30 minutes until completely set, then break into irregular pieces and store in an airtight container.
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This peppermint bark is seriously the easiest holiday candy you’ll ever make, and it looks like you spent hours on it! The combo of dark and white chocolate with crushed candy canes is absolutely irresistible. Package it up in clear cellophane bags tied with ribbon, and you’ve got gifts that everyone will be begging for the recipe to.
Peppermint Bark Holiday Candy
Ingredients
- ☐
12 oz dark chocolate chips or semi-sweet chocolate - ☐
12 oz white chocolate chips - ☐
1 teaspoon peppermint extract - ☐
8-10 candy canes, crushed into small pieces
Instructions
- Line a 9×13-inch baking sheet with parchment paper and set aside.
- Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth.
- Pour the melted dark chocolate onto the prepared baking sheet and spread evenly with a spatula. Refrigerate for 15-20 minutes until firm.
- Melt the white chocolate using the same method, then stir in the peppermint extract.
- Pour the white chocolate over the dark chocolate layer and spread evenly.
- Immediately sprinkle the crushed candy canes over the top, pressing down gently so they stick.
- Refrigerate for 30 minutes until completely set, then break into irregular pieces and store in an airtight container.
Classic Chocolate Fudge Holiday Candy
Classic Chocolate Fudge Holiday Candy
There's nothing quite like rich, creamy chocolate fudge during the holidays—it's a classic for a reason! This foolproof recipe creates perfectly smooth fudge every single time, no candy thermometer needed. Wrap squares in wax paper and stack them in a decorative tin for a gift that feels extra special.
Ingredients
Method
- Line an 8x8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and butter.
- Stir constantly until the chocolate is completely melted and the mixture is smooth, about 5-7 minutes.
- Remove from heat and stir in the vanilla extract and salt. If using nuts, fold them in now.
- Pour the fudge mixture into the prepared pan and spread evenly with a spatula.
- Refrigerate for at least 2 hours or until completely firm.
- Using the parchment paper, lift the fudge out of the pan and cut into 1-inch squares. Store in an airtight container in the refrigerator for up to 2 weeks.
There’s nothing quite like rich, creamy chocolate fudge during the holidays—it’s a classic for a reason! This foolproof recipe creates perfectly smooth fudge every single time, no candy thermometer needed. Wrap squares in wax paper and stack them in a decorative tin for a gift that feels extra special.
Classic Chocolate Fudge Holiday Candy
Ingredients
- ☐
3 cups semi-sweet chocolate chips - ☐
1 (14 oz) can sweetened condensed milk - ☐
4 tablespoons unsalted butter - ☐
1 teaspoon vanilla extract - ☐
¼ teaspoon salt - ☐
1 cup chopped walnuts or pecans (optional)
Instructions
- Line an 8×8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium saucepan over low heat, combine the chocolate chips, sweetened condensed milk, and butter.
- Stir constantly until the chocolate is completely melted and the mixture is smooth, about 5-7 minutes.
- Remove from heat and stir in the vanilla extract and salt. If using nuts, fold them in now.
- Pour the fudge mixture into the prepared pan and spread evenly with a spatula.
- Refrigerate for at least 2 hours or until completely firm.
- Using the parchment paper, lift the fudge out of the pan and cut into 1-inch squares. Store in an airtight container in the refrigerator for up to 2 weeks.
Salted Caramel Holiday Candy Squares
Salted Caramel Holiday Candy Squares
If you love that sweet and salty combo, these salted caramel squares are going to be your new holiday obsession! They have a buttery shortbread base, a gooey caramel center, and a sprinkle of flaky sea salt on top that makes them absolutely addictive. Fair warning: you might want to make a double batch because they disappear fast!
Ingredients
Method
- Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper.
- For the shortbread base, combine flour and sugar in a food processor. Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 20-22 minutes until lightly golden. Remove and set aside.
- While the base bakes, make the caramel. In a medium saucepan, combine butter, brown sugar, honey, and heavy cream.
- Bring to a boil over medium heat, stirring constantly. Once boiling, continue to cook for 5 minutes without stirring.
- Remove from heat and stir in vanilla extract. Pour the hot caramel over the baked shortbread base.
- Immediately sprinkle flaky sea salt over the top to your liking.
- Bake for an additional 15 minutes until the caramel is bubbling.
- Let cool completely at room temperature for at least 2 hours, then refrigerate for 1 hour before cutting into squares. Store in an airtight container for up to 1 week.
If you love that sweet and salty combo, these salted caramel squares are going to be your new holiday obsession! They have a buttery shortbread base, a gooey caramel center, and a sprinkle of flaky sea salt on top that makes them absolutely addictive. Fair warning: you might want to make a double batch because they disappear fast!
Salted Caramel Holiday Candy Squares
Ingredients
- ☐
For the shortbread base: - ☐
2 cups all-purpose flour - ☐
½ cup granulated sugar - ☐
1 cup (2 sticks) cold unsalted butter, cubed - ☐
For the caramel layer: - ☐
1 cup (2 sticks) unsalted butter - ☐
1 cup packed light brown sugar - ☐
⅓ cup honey - ☐
¼ cup heavy cream - ☐
1 teaspoon vanilla extract - ☐
Flaky sea salt for topping
Instructions
- Preheat your oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
- For the shortbread base, combine flour and sugar in a food processor. Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
- Press the mixture firmly into the bottom of the prepared pan. Bake for 20-22 minutes until lightly golden. Remove and set aside.
- While the base bakes, make the caramel. In a medium saucepan, combine butter, brown sugar, honey, and heavy cream.
- Bring to a boil over medium heat, stirring constantly. Once boiling, continue to cook for 5 minutes without stirring.
- Remove from heat and stir in vanilla extract. Pour the hot caramel over the baked shortbread base.
- Immediately sprinkle flaky sea salt over the top to your liking.
- Bake for an additional 15 minutes until the caramel is bubbling.
- Let cool completely at room temperature for at least 2 hours, then refrigerate for 1 hour before cutting into squares. Store in an airtight container for up to 1 week.
White Chocolate Peppermint Holiday Candy
This dreamy white chocolate peppermint bark is the perfect combination of creamy and refreshing, and it looks absolutely stunning on a holiday cookie tray! The best part? It comes together in about 20 minutes, and you can make it days ahead of your gift-giving needs. Trust me, once you taste this homemade version, you’ll never go back to store-bought!
White Chocolate Peppermint Holiday Candy
This dreamy white chocolate peppermint bark is the perfect combination of creamy and refreshing, and it looks absolutely stunning on a holiday cookie tray! The best part? It comes together in about 20 minutes, and you can make it days ahead of your gift-giving needs. Trust me, once you taste this homemade version, you'll never go back to store-bought!
Ingredients
Method
- Line a 9x13-inch baking sheet with parchment paper and set aside.
- Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth and completely melted (about 2-3 minutes total).
- Stir in peppermint extract until well combined.
- Pour melted chocolate onto prepared baking sheet and spread evenly to about ¼-inch thickness.
- Immediately sprinkle crushed candy canes over the top, pressing gently to adhere. Add a tiny pinch of sea salt if desired.
- Refrigerate for 30 minutes or until completely set, then break into irregular pieces and store in an airtight container for up to 2 weeks.
White Chocolate Peppermint Bark
Ingredients
- ☐
1 pound high-quality white chocolate chips - ☐
1 teaspoon peppermint extract - ☐
1 cup crushed candy canes (about 12 mini candy canes) - ☐
Pinch of sea salt (optional)
Instructions
- Line a 9×13-inch baking sheet with parchment paper and set aside.
- Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth and completely melted (about 2-3 minutes total).
- Stir in peppermint extract until well combined.
- Pour melted chocolate onto prepared baking sheet and spread evenly to about ¼-inch thickness.
- Immediately sprinkle crushed candy canes over the top, pressing gently to adhere. Add a tiny pinch of sea salt if desired.
- Refrigerate for 30 minutes or until completely set, then break into irregular pieces and store in an airtight container for up to 2 weeks.
Easy Peanut Butter Cup Holiday Candy
If you love Reese’s cups, you’re going to flip for these homemade peanut butter cups! They taste even better than the store-bought version because you control the chocolate-to-peanut butter ratio (more filling, please!). These make such thoughtful gifts because everyone assumes they’re way harder to make than they actually are—it’ll be our little secret!
Easy Peanut Butter Cup Holiday Candy
If you love Reese's cups, you're going to flip for these homemade peanut butter cups! They taste even better than the store-bought version because you control the chocolate-to-peanut butter ratio (more filling, please!). These make such thoughtful gifts because everyone assumes they're way harder to make than they actually are—it'll be our little secret!
Ingredients
Method
- Line a mini muffin tin with 24 paper liners.
- Melt 1 cup of chocolate chips in the microwave in 30-second intervals, stirring until smooth.
- Spoon about 1 teaspoon of melted chocolate into each liner, just enough to cover the bottom. Refrigerate for 10 minutes.
- Meanwhile, mix together peanut butter, powdered sugar, butter, vanilla, and salt until smooth and well combined.
- Roll peanut butter mixture into 24 small balls and flatten slightly. Place one on top of each chocolate base.
- Melt remaining chocolate chips and spoon over peanut butter layer, covering completely.
- Refrigerate for at least 30 minutes until set. Store in refrigerator for up to 2 weeks or freeze for up to 3 months.
Homemade Peanut Butter Cups
Ingredients
- ☐
2 cups milk chocolate chips - ☐
1 cup creamy peanut butter - ☐
¼ cup powdered sugar - ☐
2 tablespoons butter, softened - ☐
½ teaspoon vanilla extract - ☐
Pinch of salt
Instructions
- Line a mini muffin tin with 24 paper liners.
- Melt 1 cup of chocolate chips in the microwave in 30-second intervals, stirring until smooth.
- Spoon about 1 teaspoon of melted chocolate into each liner, just enough to cover the bottom. Refrigerate for 10 minutes.
- Meanwhile, mix together peanut butter, powdered sugar, butter, vanilla, and salt until smooth and well combined.
- Roll peanut butter mixture into 24 small balls and flatten slightly. Place one on top of each chocolate base.
- Melt remaining chocolate chips and spoon over peanut butter layer, covering completely.
- Refrigerate for at least 30 minutes until set. Store in refrigerator for up to 2 weeks or freeze for up to 3 months.
Homemade Toffee Holiday Candy Recipe
This buttery, crunchy English toffee is seriously addictive and makes you look like a candy-making pro! The combination of buttery toffee, rich chocolate, and toasted almonds is absolutely irresistible. Fair warning: you might want to make a double batch because this stuff disappears fast, and you’ll definitely want to keep some for yourself!
Homemade Toffee Holiday Candy Recipe
This buttery, crunchy English toffee is seriously addictive and makes you look like a candy-making pro! The combination of buttery toffee, rich chocolate, and toasted almonds is absolutely irresistible. Fair warning: you might want to make a double batch because this stuff disappears fast, and you'll definitely want to keep some for yourself!
Ingredients
Method
- Line a 9x13-inch baking sheet with parchment paper and butter it lightly. Sprinkle half the chopped almonds evenly over the parchment.
- In a heavy-bottomed saucepan, combine butter, sugar, water, and corn syrup. Cook over medium heat, stirring constantly, until butter melts.
- Once mixture begins boiling, stop stirring and attach a candy thermometer to the pan. Continue cooking until temperature reaches 290°F (hard crack stage), about 12-15 minutes.
- Remove from heat immediately and stir in vanilla extract (it will bubble up).
- Quickly pour hot toffee over almonds on prepared baking sheet, spreading evenly with a buttered spatula.
- Let cool for 2-3 minutes, then sprinkle chocolate chips over hot toffee. Wait 2 minutes for chips to soften, then spread melted chocolate evenly over toffee.
- Sprinkle remaining almonds over chocolate and press gently. Refrigerate for 1 hour until completely set.
- Break into irregular pieces and store in an airtight container at room temperature for up to 2 weeks.
Classic Almond Toffee
Ingredients
- ☐
1 cup unsalted butter (2 sticks) - ☐
1 cup granulated sugar - ☐
3 tablespoons water - ☐
1 tablespoon light corn syrup - ☐
½ teaspoon vanilla extract - ☐
1½ cups milk chocolate chips - ☐
1 cup finely chopped toasted almonds, divided
Instructions
- Line a 9×13-inch baking sheet with parchment paper and butter it lightly. Sprinkle half the chopped almonds evenly over the parchment.
- In a heavy-bottomed saucepan, combine butter, sugar, water, and corn syrup. Cook over medium heat, stirring constantly, until butter melts.
- Once mixture begins boiling, stop stirring and attach a candy thermometer to the pan. Continue cooking until temperature reaches 290°F (hard crack stage), about 12-15 minutes.
- Remove from heat immediately and stir in vanilla extract (it will bubble up).
- Quickly pour hot toffee over almonds on prepared baking sheet, spreading evenly with a buttered spatula.
- Let cool for 2-3 minutes, then sprinkle chocolate chips over hot toffee. Wait 2 minutes for chips to soften, then spread melted chocolate evenly over toffee.
- Sprinkle remaining almonds over chocolate and press gently. Refrigerate for 1 hour until completely set.
- Break into irregular pieces and store in an airtight container at room temperature for up to 2 weeks.
Chocolate-Covered Pretzel Holiday Candy
These chocolate-covered pretzels are seriously addictive and SO easy to make! The combination of sweet chocolate and salty pretzels is a crowd-pleaser every time, plus you can decorate them with festive sprinkles to match any holiday theme. Package them in clear cellophane bags tied with ribbon, and you’ve got a gift that looks like it came from a fancy boutique!
Chocolate-Covered Pretzel Holiday Candy
These chocolate-covered pretzels are seriously addictive and SO easy to make! The combination of sweet chocolate and salty pretzels is a crowd-pleaser every time, plus you can decorate them with festive sprinkles to match any holiday theme. Package them in clear cellophane bags tied with ribbon, and you've got a gift that looks like it came from a fancy boutique!
Ingredients
Method
- Line two baking sheets with parchment paper or wax paper and set aside.
- In a microwave-safe bowl, combine semi-sweet chocolate chips with 1 tablespoon coconut oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
- Dip each pretzel into the melted chocolate, covering about three-quarters of the pretzel. Allow excess chocolate to drip back into the bowl.
- Place dipped pretzels on prepared baking sheets and immediately add sprinkles or decorations before the chocolate sets.
- In a separate bowl, melt white chocolate chips with remaining 1 tablespoon coconut oil using the same method. Drizzle over the chocolate-covered pretzels using a fork or transfer to a piping bag.
- Refrigerate for 15-20 minutes until chocolate is completely set. Store in an airtight container at room temperature for up to 2 weeks.
Chocolate-Covered Pretzel Holiday Candy
Ingredients
- ☐
24 pretzel rods or twists - ☐
12 oz semi-sweet chocolate chips - ☐
12 oz white chocolate chips - ☐
Holiday sprinkles, crushed candy canes, or colored sugar for decorating - ☐
2 tablespoons coconut oil or vegetable shortening (divided)
Instructions
- Line two baking sheets with parchment paper or wax paper and set aside.
- In a microwave-safe bowl, combine semi-sweet chocolate chips with 1 tablespoon coconut oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
- Dip each pretzel into the melted chocolate, covering about three-quarters of the pretzel. Allow excess chocolate to drip back into the bowl.
- Place dipped pretzels on prepared baking sheets and immediately add sprinkles or decorations before the chocolate sets.
- In a separate bowl, melt white chocolate chips with remaining 1 tablespoon coconut oil using the same method. Drizzle over the chocolate-covered pretzels using a fork or transfer to a piping bag.
- Refrigerate for 15-20 minutes until chocolate is completely set. Store in an airtight container at room temperature for up to 2 weeks.
Peanut Brittle Holiday Candy Gift
Old-fashioned peanut brittle never goes out of style, and making it from scratch is actually easier than you think! This buttery, crunchy candy brings back nostalgic holiday memories and makes people feel extra special when they receive it. Break it into rustic pieces and pack it in vintage-style tins or mason jars for a beautiful homemade gift.
Peanut Brittle Holiday Candy Gift
Old-fashioned peanut brittle never goes out of style, and making it from scratch is actually easier than you think! This buttery, crunchy candy brings back nostalgic holiday memories and makes people feel extra special when they receive it. Break it into rustic pieces and pack it in vintage-style tins or mason jars for a beautiful homemade gift.
Ingredients
Method
- Generously butter a large baking sheet (or two smaller ones) and set aside. Have all ingredients measured and ready before you start cooking.
- In a large heavy-bottomed saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until sugar dissolves completely.
- Stir in peanuts and continue cooking, stirring frequently, until a candy thermometer reads 300°F (hard crack stage), about 15-20 minutes. The mixture will turn a golden amber color.
- Immediately remove from heat and quickly stir in butter, vanilla, baking soda, and salt. The mixture will foam up—this is normal!
- Working quickly, pour the hot mixture onto the prepared baking sheet and spread it thin using a buttered spatula or wooden spoon.
- Allow to cool completely at room temperature for about 1 hour. Once hardened, break into pieces by tapping with the back of a spoon or hitting with a mallet. Store in an airtight container for up to 3 weeks.
Peanut Brittle Holiday Candy Gift
Ingredients
- ☐
2 cups granulated sugar - ☐
1 cup light corn syrup - ☐
1/2 cup water - ☐
2 cups raw peanuts - ☐
2 tablespoons butter, plus more for greasing - ☐
1 teaspoon vanilla extract - ☐
1 teaspoon baking soda - ☐
1/2 teaspoon salt
Instructions
- Generously butter a large baking sheet (or two smaller ones) and set aside. Have all ingredients measured and ready before you start cooking.
- In a large heavy-bottomed saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring constantly, until sugar dissolves completely.
- Stir in peanuts and continue cooking, stirring frequently, until a candy thermometer reads 300°F (hard crack stage), about 15-20 minutes. The mixture will turn a golden amber color.
- Immediately remove from heat and quickly stir in butter, vanilla, baking soda, and salt. The mixture will foam up—this is normal!
- Working quickly, pour the hot mixture onto the prepared baking sheet and spread it thin using a buttered spatula or wooden spoon.
- Allow to cool completely at room temperature for about 1 hour. Once hardened, break into pieces by tapping with the back of a spoon or hitting with a mallet. Store in an airtight container for up to 3 weeks.
Marshmallow Snowball Holiday Candy
These adorable marshmallow snowballs are like little bites of winter wonderland! They’re super fun to make with kids, and honestly, they’re almost too pretty to eat (almost!). The combination of fluffy marshmallow, creamy chocolate, and coconut creates the perfect texture that’ll have everyone reaching for seconds.
Marshmallow Snowball Holiday Candy
These adorable marshmallow snowballs are like little bites of winter wonderland! They're super fun to make with kids, and honestly, they're almost too pretty to eat (almost!). The combination of fluffy marshmallow, creamy chocolate, and coconut creates the perfect texture that'll have everyone reaching for seconds.
Ingredients
Method
- Line a baking sheet with parchment paper. Insert a lollipop stick or toothpick into each marshmallow and set aside.
- Place shredded coconut in a shallow bowl or plate. If desired, mix in edible glitter for extra sparkle.
- In a microwave-safe bowl, combine white chocolate and coconut oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Stir in vanilla extract.
- Holding the stick, dip each marshmallow into the melted white chocolate, turning to coat completely. Allow excess chocolate to drip back into the bowl.
- Immediately roll the chocolate-covered marshmallow in coconut, pressing gently to help it stick. Make sure the entire marshmallow is covered for that perfect snowball effect.
- Place finished snowballs on the prepared baking sheet. Refrigerate for 15-20 minutes until set. Store in an airtight container in the refrigerator for up to 1 week. These are best served chilled!
Marshmallow Snowball Holiday Candy
Ingredients
- ☐
30 large marshmallows - ☐
16 oz white chocolate chips or white candy melts - ☐
2 tablespoons coconut oil or vegetable shortening - ☐
2 cups sweetened shredded coconut - ☐
1/2 teaspoon vanilla extract - ☐
30 lollipop sticks or toothpicks - ☐
White edible glitter or sanding sugar (optional)
Instructions
- Line a baking sheet with parchment paper. Insert a lollipop stick or toothpick into each marshmallow and set aside.
- Place shredded coconut in a shallow bowl or plate. If desired, mix in edible glitter for extra sparkle.
- In a microwave-safe bowl, combine white chocolate and coconut oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth. Stir in vanilla extract.
- Holding the stick, dip each marshmallow into the melted white chocolate, turning to coat completely. Allow excess chocolate to drip back into the bowl.
- Immediately roll the chocolate-covered marshmallow in coconut, pressing gently to help it stick. Make sure the entire marshmallow is covered for that perfect snowball effect.
- Place finished snowballs on the prepared baking sheet. Refrigerate for 15-20 minutes until set. Store in an airtight container in the refrigerator for up to 1 week. These are best served chilled!
Cranberry White Chocolate Holiday Candy
These pretty pink and white candies are like little bites of Christmas joy! The tart cranberries paired with creamy white chocolate create the perfect sweet-tangy balance that everyone loves. Plus, they’re so easy to make that you can whip up a batch while the kids are decorating cookies.
Cranberry White Chocolate Holiday Candy
These pretty pink and white candies are like little bites of Christmas joy! The tart cranberries paired with creamy white chocolate create the perfect sweet-tangy balance that everyone loves. Plus, they're so easy to make that you can whip up a batch while the kids are decorating cookies.
Ingredients
Method
- Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth and completely melted.
- Stir in vanilla extract and sea salt, then fold in dried cranberries and pistachios until evenly distributed.
- Pour the mixture into the prepared pan and spread evenly with a spatula.
- Refrigerate for at least 2 hours or until completely firm.
- Remove from pan using the parchment paper overhang and cut into 24 squares or break into rustic pieces.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Cranberry White Chocolate Holiday Candy
Ingredients
- ☐
24 oz white chocolate chips - ☐
1½ cups dried cranberries - ☐
½ cup chopped pistachios (optional) - ☐
½ teaspoon vanilla extract - ☐
Pinch of sea salt
Instructions
- Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth and completely melted.
- Stir in vanilla extract and sea salt, then fold in dried cranberries and pistachios until evenly distributed.
- Pour the mixture into the prepared pan and spread evenly with a spatula.
- Refrigerate for at least 2 hours or until completely firm.
- Remove from pan using the parchment paper overhang and cut into 24 squares or break into rustic pieces.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Chocolate Truffles Holiday Candy Gift
Trust me when I say these truffles taste way more expensive than they actually are! They’re rich, velvety, and look absolutely gorgeous packaged in a little gift box. Your friends and family will think you spent hours making them, but we’ll keep the “super simple” secret between us.
Chocolate Truffles Holiday Candy Gift
Trust me when I say these truffles taste way more expensive than they actually are! They're rich, velvety, and look absolutely gorgeous packaged in a little gift box. Your friends and family will think you spent hours making them, but we'll keep the "super simple" secret between us.
Ingredients
Method
- Place chopped chocolate in a medium heatproof bowl and set aside.
- Heat heavy cream in a small saucepan over medium heat until it just begins to simmer (don't let it boil).
- Pour hot cream over the chocolate and let sit for 2 minutes, then stir gently until smooth and glossy.
- Stir in butter, vanilla, and salt until completely combined and silky.
- Cover the bowl with plastic wrap and refrigerate for 2-3 hours until firm enough to scoop.
- Using a small cookie scoop or melon baller, scoop mixture and quickly roll into 1-inch balls with your hands (work fast, they get messy!).
- Roll each truffle in cocoa powder or your chosen coating until completely covered.
- Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Chocolate Truffles Holiday Candy Gift
Ingredients
- ☐
12 oz semi-sweet or dark chocolate, finely chopped - ☐
¾ cup heavy cream - ☐
2 tablespoons unsalted butter, softened - ☐
1 teaspoon vanilla extract - ☐
Pinch of salt - ☐
½ cup unsweetened cocoa powder (for coating) - ☐
Optional coatings: finely chopped nuts, shredded coconut, or powdered sugar
Instructions
- Place chopped chocolate in a medium heatproof bowl and set aside.
- Heat heavy cream in a small saucepan over medium heat until it just begins to simmer (don’t let it boil).
- Pour hot cream over the chocolate and let sit for 2 minutes, then stir gently until smooth and glossy.
- Stir in butter, vanilla, and salt until completely combined and silky.
- Cover the bowl with plastic wrap and refrigerate for 2-3 hours until firm enough to scoop.
- Using a small cookie scoop or melon baller, scoop mixture and quickly roll into 1-inch balls with your hands (work fast, they get messy!).
- Roll each truffle in cocoa powder or your chosen coating until completely covered.
- Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Sea Salt Caramels Holiday Candy
Okay, I’ll admit these take a bit more attention than some candies, but wow are they worth it! That perfect combo of sweet, buttery caramel with a sprinkle of flaky sea salt is absolutely addictive. Wrap them in little squares of wax paper and tie with twine for the cutest homemade gift ever.
Sea Salt Caramels Holiday Candy
Okay, I'll admit these take a bit more attention than some candies, but wow are they worth it! That perfect combo of sweet, buttery caramel with a sprinkle of flaky sea salt is absolutely addictive. Wrap them in little squares of wax paper and tie with twine for the cutest homemade gift ever.
Ingredients
Method
- Line an 8x8 inch baking pan with parchment paper and lightly grease with butter or cooking spray.
- In a small saucepan, warm the cream and butter over low heat until butter melts. Remove from heat and stir in vanilla and 1 teaspoon sea salt. Set aside.
- In a medium heavy-bottomed saucepan, combine sugar, corn syrup, and water. Cook over medium-high heat, stirring until sugar dissolves.
- Once mixture begins to boil, stop stirring and attach a candy thermometer to the pan. Cook until temperature reaches 350°F (this takes about 15-20 minutes).
- Remove from heat and carefully pour in the cream mixture (it will bubble vigorously!). Stir gently to combine.
- Return to medium heat and cook, stirring occasionally, until mixture reaches 248°F (firm ball stage), about 5-8 minutes.
- Immediately pour caramel into prepared pan (don't scrape the bottom of the saucepan). Let cool for 5 minutes, then sprinkle with flaky sea salt.
- Allow to cool completely at room temperature for 3-4 hours or overnight.
- Remove from pan and cut into 1-inch squares using a sharp knife. Wrap individual caramels in wax paper squares.
- Store wrapped caramels in an airtight container at room temperature for up to 3 weeks.
Sea Salt Caramels Holiday Candy
Ingredients
- ☐
1 cup heavy cream - ☐
5 tablespoons unsalted butter, cut into pieces - ☐
1 teaspoon vanilla extract - ☐
1½ cups granulated sugar - ☐
¼ cup light corn syrup - ☐
¼ cup water - ☐
1 teaspoon flaky sea salt, plus more for sprinkling
Instructions
- Line an 8×8 inch baking pan with parchment paper and lightly grease with butter or cooking spray.
- In a small saucepan, warm the cream and butter over low heat until butter melts. Remove from heat and stir in vanilla and 1 teaspoon sea salt. Set aside.
- In a medium heavy-bottomed saucepan, combine sugar, corn syrup, and water. Cook over medium-high heat, stirring until sugar dissolves.
- Once mixture begins to boil, stop stirring and attach a candy thermometer to the pan. Cook until temperature reaches 350°F (this takes about 15-20 minutes).
- Remove from heat and carefully pour in the cream mixture (it will bubble vigorously!). Stir gently to combine.
- Return to medium heat and cook, stirring occasionally, until mixture reaches 248°F (firm ball stage), about 5-8 minutes.
- Immediately pour caramel into prepared pan (don’t scrape the bottom of the saucepan). Let cool for 5 minutes, then sprinkle with flaky sea salt.
- Allow to cool completely at room temperature for 3-4 hours or overnight.
- Remove from pan and cut into 1-inch squares using a sharp knife. Wrap individual caramels in wax paper squares.
- Store wrapped caramels in an airtight container at room temperature for up to 3 weeks.
Coconut Clusters Holiday Candy Recipe
Coconut Clusters Holiday Candy Recipe
These sweet little coconut clusters are like a tropical vacation in candy form! They come together in minutes and look absolutely gorgeous packaged in clear cellophane bags tied with festive ribbon. The best part? They're naturally gluten-free, so everyone at your holiday party can enjoy them!
Ingredients
Method
- Line a baking sheet with parchment paper and set aside.
- Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth and completely melted.
- Stir in vanilla extract and sea salt until combined.
- Add shredded coconut and almonds (if using) to the melted chocolate, stirring until everything is evenly coated.
- Using a spoon or small cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Refrigerate for 30 minutes or until completely set. Store in an airtight container in the refrigerator for up to 2 weeks.
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These sweet little coconut clusters are like a tropical vacation in candy form! They come together in minutes and look absolutely gorgeous packaged in clear cellophane bags tied with festive ribbon. The best part? They’re naturally gluten-free, so everyone at your holiday party can enjoy them!
Coconut Clusters
Ingredients
- ☐
2 cups white chocolate chips - ☐
3 cups sweetened shredded coconut - ☐
1/2 cup chopped almonds (optional) - ☐
1/2 teaspoon vanilla extract - ☐
Pinch of sea salt
Instructions
- Line a baking sheet with parchment paper and set aside.
- Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth and completely melted.
- Stir in vanilla extract and sea salt until combined.
- Add shredded coconut and almonds (if using) to the melted chocolate, stirring until everything is evenly coated.
- Using a spoon or small cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
- Refrigerate for 30 minutes or until completely set. Store in an airtight container in the refrigerator for up to 2 weeks.
Chocolate Pecan Turtles Holiday Candy
Chocolate Pecan Turtles Holiday Candy
If you've never made homemade turtles before, you're in for such a treat! These rich, buttery candies with gooey caramel and crunchy pecans are restaurant-quality treats that you can whip up in your own kitchen. Trust me, once people taste these, they'll be begging for your "secret" recipe!
Ingredients
Method
- Line two baking sheets with parchment paper. Arrange pecan halves in clusters of 3, forming a Y-shape to create the turtle "legs and head." You should have about 30 clusters.
- In a microwave-safe bowl, combine unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring between each, until smooth and melted (about 2-3 minutes total).
- Spoon about 1 tablespoon of melted caramel onto the center of each pecan cluster, covering where the pecans meet. Let cool for 10 minutes.
- Meanwhile, melt chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
- Spoon melted chocolate over each caramel-topped pecan cluster, spreading slightly to cover the caramel. Sprinkle with sea salt if desired.
- Refrigerate for 30 minutes until chocolate is set. Store in an airtight container in the refrigerator for up to 2 weeks, separating layers with parchment paper.
If you’ve never made homemade turtles before, you’re in for such a treat! These rich, buttery candies with gooey caramel and crunchy pecans are restaurant-quality treats that you can whip up in your own kitchen. Trust me, once people taste these, they’ll be begging for your “secret” recipe!
Chocolate Pecan Turtles
Ingredients
- ☐
2 cups pecan halves (about 90 pieces) - ☐
1 (11-ounce) bag caramel candies, unwrapped - ☐
2 tablespoons heavy cream - ☐
2 cups semi-sweet chocolate chips - ☐
1 tablespoon coconut oil or shortening - ☐
Flaky sea salt for topping (optional)
Instructions
- Line two baking sheets with parchment paper. Arrange pecan halves in clusters of 3, forming a Y-shape to create the turtle “legs and head.” You should have about 30 clusters.
- In a microwave-safe bowl, combine unwrapped caramels and heavy cream. Microwave in 30-second intervals, stirring between each, until smooth and melted (about 2-3 minutes total).
- Spoon about 1 tablespoon of melted caramel onto the center of each pecan cluster, covering where the pecans meet. Let cool for 10 minutes.
- Meanwhile, melt chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.
- Spoon melted chocolate over each caramel-topped pecan cluster, spreading slightly to cover the caramel. Sprinkle with sea salt if desired.
- Refrigerate for 30 minutes until chocolate is set. Store in an airtight container in the refrigerator for up to 2 weeks, separating layers with parchment paper.
Oreo Truffles Holiday Candy Gift
Oreo Truffles Holiday Candy Gift
Okay mamas, if you need a foolproof recipe that looks like you spent hours in the kitchen but actually takes about 20 minutes, this is IT! These Oreo truffles are always the first to disappear at cookie exchanges, and people are genuinely shocked when you tell them there are only three ingredients. They're fancy enough for your mother-in-law but easy enough to make with the kids!
Ingredients
Method
- Place Oreos in a food processor and pulse until they become fine crumbs. Alternatively, place cookies in a large zip-top bag and crush with a rolling pin.
- In a large bowl, mix Oreo crumbs with softened cream cheese until well combined. The mixture should be moldable and hold together.
- Roll the mixture into 1-inch balls (about 1 tablespoon each) and place on a parchment-lined baking sheet. Refrigerate for at least 30 minutes or freeze for 15 minutes until firm.
- Melt chocolate candy coating according to package directions, stirring until smooth. If the coating is too thick, add 1 teaspoon of shortening to thin it out.
- Using a fork or dipping tool, dip each chilled truffle into the melted chocolate, tapping off excess. Place back on the parchment-lined baking sheet.
- Immediately top with sprinkles, crushed candy canes, or Oreo crumbs before the chocolate sets. Refrigerate for 15 minutes until chocolate is completely firm. Store in an airtight container in the refrigerator for up to 3 weeks.
Okay mamas, if you need a foolproof recipe that looks like you spent hours in the kitchen but actually takes about 20 minutes, this is IT! These Oreo truffles are always the first to disappear at cookie exchanges, and people are genuinely shocked when you tell them there are only three ingredients. They’re fancy enough for your mother-in-law but easy enough to make with the kids!
Oreo Truffles
Ingredients
- ☐
1 (14.3-ounce) package Oreo cookies (about 36 cookies) - ☐
8 ounces cream cheese, softened to room temperature - ☐
16 ounces chocolate candy coating or almond bark - ☐
Holiday sprinkles, crushed candy canes, or extra Oreo crumbs for decorating
Instructions
- Place Oreos in a food processor and pulse until they become fine crumbs. Alternatively, place cookies in a large zip-top bag and crush with a rolling pin.
- In a large bowl, mix Oreo crumbs with softened cream cheese until well combined. The mixture should be moldable and hold together.
- Roll the mixture into 1-inch balls (about 1 tablespoon each) and place on a parchment-lined baking sheet. Refrigerate for at least 30 minutes or freeze for 15 minutes until firm.
- Melt chocolate candy coating according to package directions, stirring until smooth. If the coating is too thick, add 1 teaspoon of shortening to thin it out.
- Using a fork or dipping tool, dip each chilled truffle into the melted chocolate, tapping off excess. Place back on the parchment-lined baking sheet.
- Immediately top with sprinkles, crushed candy canes, or Oreo crumbs before the chocolate sets. Refrigerate for 15 minutes until chocolate is completely firm. Store in an airtight container in the refrigerator for up to 3 weeks.
Almond Roca Holiday Candy Recipe
This homemade Almond Roca tastes even better than the store-bought version, and trust me, your friends and family will be amazed when you tell them you made it yourself! The combination of buttery toffee, crunchy almonds, and rich chocolate creates an irresistible treat that looks absolutely gorgeous packaged in clear cellophane bags tied with festive ribbon. It’s one of those recipes that seems fancy but is actually pretty straightforward once you get the hang of it.
Almond Roca Holiday Candy Recipe
This homemade Almond Roca tastes even better than the store-bought version, and trust me, your friends and family will be amazed when you tell them you made it yourself! The combination of buttery toffee, crunchy almonds, and rich chocolate creates an irresistible treat that looks absolutely gorgeous packaged in clear cellophane bags tied with festive ribbon. It's one of those recipes that seems fancy but is actually pretty straightforward once you get the hang of it.
Ingredients
Method
- Line a 9x13-inch baking sheet with parchment paper and sprinkle half of the chopped almonds evenly across the bottom.
- In a heavy-bottomed saucepan, combine butter, sugar, water, and corn syrup. Cook over medium heat, stirring constantly until the mixture reaches 300°F on a candy thermometer (hard crack stage).
- Remove from heat and quickly stir in vanilla extract. Immediately pour the hot toffee over the almonds on the prepared pan, spreading evenly with a spatula.
- Sprinkle chocolate chips over the hot toffee and let sit for 2-3 minutes until softened. Spread the melted chocolate evenly across the toffee.
- Sprinkle the remaining chopped almonds over the chocolate layer, pressing gently to adhere.
- Refrigerate for 1 hour until completely set, then break into irregular pieces and store in an airtight container.
Almond Roca Holiday Candy
Ingredients
- ☐
1 cup unsalted butter - ☐
1 cup granulated sugar - ☐
3 tablespoons water - ☐
1 tablespoon light corn syrup - ☐
1 cup chopped almonds, divided - ☐
2 cups semi-sweet chocolate chips - ☐
1/2 teaspoon vanilla extract
Instructions
- Line a 9×13-inch baking sheet with parchment paper and sprinkle half of the chopped almonds evenly across the bottom.
- In a heavy-bottomed saucepan, combine butter, sugar, water, and corn syrup. Cook over medium heat, stirring constantly until the mixture reaches 300°F on a candy thermometer (hard crack stage).
- Remove from heat and quickly stir in vanilla extract. Immediately pour the hot toffee over the almonds on the prepared pan, spreading evenly with a spatula.
- Sprinkle chocolate chips over the hot toffee and let sit for 2-3 minutes until softened. Spread the melted chocolate evenly across the toffee.
- Sprinkle the remaining chopped almonds over the chocolate layer, pressing gently to adhere.
- Refrigerate for 1 hour until completely set, then break into irregular pieces and store in an airtight container.
No-Bake Buckeyes Holiday Candy
If you’ve never made buckeyes before, you’re in for such a treat – and yes, they’re named after the Ohio state tree nut because they look just like them! These peanut butter balls dipped in chocolate are a no-bake wonder that the kids can even help with, making them perfect for busy holiday schedules. Fair warning though: it’s almost impossible to eat just one, so you might want to make a double batch!
No-Bake Buckeyes Holiday Candy
If you've never made buckeyes before, you're in for such a treat – and yes, they're named after the Ohio state tree nut because they look just like them! These peanut butter balls dipped in chocolate are a no-bake wonder that the kids can even help with, making them perfect for busy holiday schedules. Fair warning though: it's almost impossible to eat just one, so you might want to make a double batch!
Ingredients
Method
- In a large bowl, mix together peanut butter, softened butter, and vanilla until smooth and well combined.
- Gradually add powdered sugar, mixing until a thick dough forms. You might need to use your hands for the last bit – it should be firm enough to roll into balls.
- Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Insert a toothpick into each ball and freeze for 30 minutes.
- Melt chocolate chips and shortening together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Holding each peanut butter ball by the toothpick, dip into the melted chocolate, leaving a small circle of peanut butter visible at the top to create the "buckeye" look.
- Place back on parchment paper and smooth over the toothpick hole with your finger. Refrigerate until chocolate is set, about 30 minutes. Store in the refrigerator in an airtight container.
No-Bake Buckeyes Holiday Candy
Ingredients
- ☐
1½ cups creamy peanut butter - ☐
½ cup unsalted butter, softened - ☐
1 teaspoon vanilla extract - ☐
3 cups powdered sugar - ☐
2 cups semi-sweet chocolate chips - ☐
2 tablespoons vegetable shortening
Instructions
- In a large bowl, mix together peanut butter, softened butter, and vanilla until smooth and well combined.
- Gradually add powdered sugar, mixing until a thick dough forms. You might need to use your hands for the last bit – it should be firm enough to roll into balls.
- Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Insert a toothpick into each ball and freeze for 30 minutes.
- Melt chocolate chips and shortening together in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Holding each peanut butter ball by the toothpick, dip into the melted chocolate, leaving a small circle of peanut butter visible at the top to create the “buckeye” look.
- Place back on parchment paper and smooth over the toothpick hole with your finger. Refrigerate until chocolate is set, about 30 minutes. Store in the refrigerator in an airtight container.
Cashew Brittle Holiday Candy Gift
Homemade brittle is one of those classic candies that never goes out of style, and this cashew version takes it up a notch with buttery, rich cashews instead of the usual peanuts. The best part is that once you master the technique (and it’s really not as scary as it seems!), you can whip up multiple batches in no time. Package this golden, crunchy candy in mason jars or festive tins, and you’ve got yourself an impressive gift that costs way less than those fancy gourmet food stores charge.
Cashew Brittle Holiday Candy Gift
Homemade brittle is one of those classic candies that never goes out of style, and this cashew version takes it up a notch with buttery, rich cashews instead of the usual peanuts. The best part is that once you master the technique (and it's really not as scary as it seems!), you can whip up multiple batches in no time. Package this golden, crunchy candy in mason jars or festive tins, and you've got yourself an impressive gift that costs way less than those fancy gourmet food stores charge.
Ingredients
Method
- Generously butter a large baking sheet or line with a silicone baking mat. Set aside.
- In a large heavy saucepan, combine sugar, corn syrup, and water. Cook over medium-high heat, stirring until sugar dissolves. Continue cooking without stirring until the mixture reaches 240°F on a candy thermometer.
- Stir in cashews and continue cooking, stirring frequently, until the mixture reaches 300°F (hard crack stage) and turns a light golden color.
- Remove from heat immediately and quickly stir in butter, baking soda, vanilla, and salt. The mixture will foam up – this is normal!
- Working quickly, pour the hot brittle onto the prepared baking sheet and spread as thin as possible using a buttered spatula or wooden spoon.
- Allow to cool completely at room temperature, about 1 hour, then break into pieces. Store in an airtight container with wax paper between layers to keep pieces from sticking together.
Cashew Brittle Holiday Candy Gift
Ingredients
- ☐
2 cups granulated sugar - ☐
1 cup light corn syrup - ☐
½ cup water - ☐
2½ cups roasted salted cashews - ☐
3 tablespoons unsalted butter - ☐
2 teaspoons baking soda - ☐
1 teaspoon vanilla extract - ☐
½ teaspoon salt
Instructions
- Generously butter a large baking sheet or line with a silicone baking mat. Set aside.
- In a large heavy saucepan, combine sugar, corn syrup, and water. Cook over medium-high heat, stirring until sugar dissolves. Continue cooking without stirring until the mixture reaches 240°F on a candy thermometer.
- Stir in cashews and continue cooking, stirring frequently, until the mixture reaches 300°F (hard crack stage) and turns a light golden color.
- Remove from heat immediately and quickly stir in butter, baking soda, vanilla, and salt. The mixture will foam up – this is normal!
- Working quickly, pour the hot brittle onto the prepared baking sheet and spread as thin as possible using a buttered spatula or wooden spoon.
- Allow to cool completely at room temperature, about 1 hour, then break into pieces. Store in an airtight container with wax paper between layers to keep pieces from sticking together.
Peanut Butter Fudge Holiday Candy
This creamy, melt-in-your-mouth peanut butter fudge is so simple that you’ll wonder why you ever bought the store-bought stuff! With just a handful of ingredients and no candy thermometer required, it’s the perfect last-minute gift that looks like you spent hours in the kitchen. Package it in festive tins or wrap individual pieces in colorful cellophane for a sweet treat everyone will love.
Peanut Butter Fudge Holiday Candy
This creamy, melt-in-your-mouth peanut butter fudge is so simple that you'll wonder why you ever bought the store-bought stuff! With just a handful of ingredients and no candy thermometer required, it's the perfect last-minute gift that looks like you spent hours in the kitchen. Package it in festive tins or wrap individual pieces in colorful cellophane for a sweet treat everyone will love.
Ingredients
Method
- Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a large microwave-safe bowl, combine the peanut butter and butter. Microwave on high for 2 minutes, then stir until completely smooth and combined.
- Add the vanilla extract and salt, stirring well to incorporate.
- Gradually add the powdered sugar, one cup at a time, stirring well after each addition until the mixture is smooth and creamy.
- Pour the fudge mixture into the prepared pan and spread evenly with a spatula. Smooth the top.
- Refrigerate for at least 2 hours until firm, then lift out using the parchment paper and cut into 1-inch squares.
- Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Peanut Butter Fudge
Ingredients
- ☐
2 cups creamy peanut butter - ☐
1 cup (2 sticks) unsalted butter - ☐
1 teaspoon vanilla extract - ☐
4 cups powdered sugar, sifted - ☐
1/4 teaspoon salt
Instructions
- Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a large microwave-safe bowl, combine the peanut butter and butter. Microwave on high for 2 minutes, then stir until completely smooth and combined.
- Add the vanilla extract and salt, stirring well to incorporate.
- Gradually add the powdered sugar, one cup at a time, stirring well after each addition until the mixture is smooth and creamy.
- Pour the fudge mixture into the prepared pan and spread evenly with a spatula. Smooth the top.
- Refrigerate for at least 2 hours until firm, then lift out using the parchment paper and cut into 1-inch squares.
- Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
Chocolate-Dipped Strawberry Holiday Candy
These elegant chocolate-dipped strawberries are easier to make than you’d think and always impress! They’re perfect for holiday parties or as a romantic homemade gift. The key is using fresh, dry berries and good quality chocolate—your recipients will definitely taste the difference!
Chocolate-Dipped Strawberry Holiday Candy
These elegant chocolate-dipped strawberries are easier to make than you'd think and always impress! They're perfect for holiday parties or as a romantic homemade gift. The key is using fresh, dry berries and good quality chocolate—your recipients will definitely taste the difference!
Ingredients
Method
- Wash strawberries and pat completely dry with paper towels. Any moisture will prevent the chocolate from adhering properly. Line a baking sheet with parchment paper.
- In a microwave-safe bowl, combine chocolate chips and 1 tablespoon of coconut oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
- Hold each strawberry by the stem and dip into the melted chocolate, swirling to coat about 3/4 of the berry. Let excess chocolate drip back into the bowl.
- Place dipped strawberries on the prepared baking sheet. If using sprinkles, add them immediately while the chocolate is still wet.
- If using white chocolate drizzle, melt white chocolate chips with remaining 1 tablespoon coconut oil. Transfer to a small zip-top bag, snip off a tiny corner, and drizzle over the strawberries.
- Refrigerate for 30 minutes until chocolate is completely set.
- Best enjoyed within 24-48 hours. Store in an airtight container in the refrigerator, placing parchment paper between layers.
Chocolate-Dipped Strawberries
Ingredients
- ☐
24 large fresh strawberries with stems - ☐
16 ounces semi-sweet or dark chocolate chips - ☐
2 tablespoons coconut oil or vegetable shortening - ☐
4 ounces white chocolate chips (optional, for drizzling) - ☐
Holiday sprinkles or crushed candy canes for decoration (optional)
Instructions
- Wash strawberries and pat completely dry with paper towels. Any moisture will prevent the chocolate from adhering properly. Line a baking sheet with parchment paper.
- In a microwave-safe bowl, combine chocolate chips and 1 tablespoon of coconut oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
- Hold each strawberry by the stem and dip into the melted chocolate, swirling to coat about 3/4 of the berry. Let excess chocolate drip back into the bowl.
- Place dipped strawberries on the prepared baking sheet. If using sprinkles, add them immediately while the chocolate is still wet.
- If using white chocolate drizzle, melt white chocolate chips with remaining 1 tablespoon coconut oil. Transfer to a small zip-top bag, snip off a tiny corner, and drizzle over the strawberries.
- Refrigerate for 30 minutes until chocolate is completely set.
- Best enjoyed within 24-48 hours. Store in an airtight container in the refrigerator, placing parchment paper between layers.
English Toffee Holiday Candy Recipe
This buttery, crunchy English toffee is a showstopper that tastes just like the expensive stuff from fancy candy shops! Yes, you’ll need a candy thermometer, but don’t let that scare you—it’s actually pretty straightforward once you get the hang of it. Wrapped in cellophane bags tied with ribbon, this makes such a thoughtful (and delicious) gift that people will be asking for your recipe all season long.
English Toffee Holiday Candy Recipe
This buttery, crunchy English toffee is a showstopper that tastes just like the expensive stuff from fancy candy shops! Yes, you'll need a candy thermometer, but don't let that scare you—it's actually pretty straightforward once you get the hang of it. Wrapped in cellophane bags tied with ribbon, this makes such a thoughtful (and delicious) gift that people will be asking for your recipe all season long.
Ingredients
Method
- Line a 9x13-inch baking pan with parchment paper and lightly butter the parchment. Sprinkle half of the chopped nuts evenly over the bottom.
- In a heavy-bottomed saucepan, combine butter, sugar, water, and salt. Cook over medium heat, stirring constantly until the butter melts and sugar dissolves.
- Attach a candy thermometer to the side of the pan. Continue cooking, stirring frequently, until the mixture reaches 300°F (hard crack stage). This will take about 12-15 minutes and the mixture will turn a golden amber color.
- Remove from heat immediately and stir in the vanilla extract. Carefully pour the hot toffee over the nuts in the prepared pan, spreading quickly with a buttered spatula.
- Let cool for 1-2 minutes, then sprinkle the chocolate chips evenly over the hot toffee. Wait 2-3 minutes for the chips to soften, then spread the melted chocolate in an even layer using an offset spatula.
- Immediately sprinkle the remaining chopped nuts over the melted chocolate, pressing gently so they adhere.
- Refrigerate for at least 1 hour until completely set. Break into irregular pieces by hand or cut into squares with a sharp knife.
- Store in an airtight container with parchment paper between layers for up to 3 weeks at room temperature, or refrigerate for up to 1 month.
English Toffee
Ingredients
- ☐
1 cup (2 sticks) unsalted butter - ☐
1 cup granulated sugar - ☐
3 tablespoons water - ☐
1 teaspoon vanilla extract - ☐
1/4 teaspoon salt - ☐
1 1/2 cups milk chocolate chips - ☐
1 cup finely chopped toasted almonds or pecans, divided
Instructions
- Line a 9×13-inch baking pan with parchment paper and lightly butter the parchment. Sprinkle half of the chopped nuts evenly over the bottom.
- In a heavy-bottomed saucepan, combine butter, sugar, water, and salt. Cook over medium heat, stirring constantly until the butter melts and sugar dissolves.
- Attach a candy thermometer to the side of the pan. Continue cooking, stirring frequently, until the mixture reaches 300°F (hard crack stage). This will take about 12-15 minutes and the mixture will turn a golden amber color.
- Remove from heat immediately and stir in the vanilla extract. Carefully pour the hot toffee over the nuts in the prepared pan, spreading quickly with a buttered spatula.
- Let cool for 1-2 minutes, then sprinkle the chocolate chips evenly over the hot toffee. Wait 2-3 minutes for the chips to soften, then spread the melted chocolate in an even layer using an offset spatula.
- Immediately sprinkle the remaining chopped nuts over the melted chocolate, pressing gently so they adhere.
- Refrigerate for at least 1 hour until completely set. Break into irregular pieces by hand or cut into squares with a sharp knife.
- Store in an airtight container with parchment paper between layers for up to 3 weeks at room temperature, or refrigerate for up to 1 month.
Maple Walnut Fudge Holiday Candy
Maple Walnut Fudge Holiday Candy
This rich, creamy fudge combines the cozy flavors of pure maple syrup with crunchy walnuts for a treat that practically screams "holiday season!" It's surprisingly easy to make and looks absolutely gorgeous packaged in a decorative tin or cellophane bag tied with ribbon. Your friends and family will think you spent hours on these, but we'll keep the simple secret between us!
Ingredients
Method
- Line a 9x13-inch baking pan with parchment paper or aluminum foil, leaving an overhang on the sides for easy removal. Lightly butter the lining.
- In a large heavy-bottomed saucepan, combine sugar, butter, evaporated milk, and maple syrup. Bring to a full rolling boil over medium heat, stirring constantly.
- Continue boiling for 5 minutes, stirring constantly to prevent burning. Remove from heat.
- Quickly stir in marshmallow creme, white chocolate chips, vanilla, and salt until completely smooth and chocolate is melted.
- Fold in toasted walnuts and immediately pour into prepared pan. Spread evenly with a spatula.
- Let cool completely at room temperature for at least 3 hours, or refrigerate for 1 hour until firm.
- Using the parchment overhang, lift fudge from pan and cut into 1-inch squares. Store in an airtight container with parchment between layers for up to 2 weeks.
This rich, creamy fudge combines the cozy flavors of pure maple syrup with crunchy walnuts for a treat that practically screams “holiday season!” It’s surprisingly easy to make and looks absolutely gorgeous packaged in a decorative tin or cellophane bag tied with ribbon. Your friends and family will think you spent hours on these, but we’ll keep the simple secret between us!
Maple Walnut Fudge
Ingredients
- ☐
3 cups granulated sugar - ☐
3/4 cup unsalted butter - ☐
2/3 cup evaporated milk - ☐
1/2 cup pure maple syrup - ☐
1 (7-ounce) jar marshmallow creme - ☐
2 cups white chocolate chips - ☐
1 1/2 cups chopped walnuts, toasted - ☐
1 teaspoon vanilla extract - ☐
1/4 teaspoon salt
Instructions
- Line a 9×13-inch baking pan with parchment paper or aluminum foil, leaving an overhang on the sides for easy removal. Lightly butter the lining.
- In a large heavy-bottomed saucepan, combine sugar, butter, evaporated milk, and maple syrup. Bring to a full rolling boil over medium heat, stirring constantly.
- Continue boiling for 5 minutes, stirring constantly to prevent burning. Remove from heat.
- Quickly stir in marshmallow creme, white chocolate chips, vanilla, and salt until completely smooth and chocolate is melted.
- Fold in toasted walnuts and immediately pour into prepared pan. Spread evenly with a spatula.
- Let cool completely at room temperature for at least 3 hours, or refrigerate for 1 hour until firm.
- Using the parchment overhang, lift fudge from pan and cut into 1-inch squares. Store in an airtight container with parchment between layers for up to 2 weeks.
Cherry Cordials Holiday Candy Gift
Cherry Cordials Holiday Candy Gift
These elegant chocolate-covered cherry candies are the ultimate show-stopper gift! They look like something from a fancy candy shop, but you can make them right in your own kitchen. The secret is maraschino cherries surrounded by a sweet fondant cream filling and coated in rich chocolate—trust me, they're worth every minute of effort!
Ingredients
Method
- Drain cherries thoroughly and place on paper towels to dry completely, at least 30 minutes. Any moisture will prevent the chocolate from sticking properly.
- In a medium bowl, beat together butter and corn syrup until smooth. Gradually add powdered sugar, almond extract, and salt, mixing until a stiff dough forms.
- Take about 1 teaspoon of fondant mixture and flatten it in your palm. Wrap it around a cherry, leaving the stem exposed. Roll gently to smooth. Place on a parchment-lined baking sheet.
- Repeat with remaining cherries and refrigerate for at least 1 hour until firm.
- In a microwave-safe bowl, combine chocolate chips and shortening. Microwave in 30-second intervals, stirring between each, until completely smooth.
- Holding each cherry by the stem, dip into melted chocolate, swirling to coat completely. Let excess drip off, then place on parchment paper.
- Refrigerate cordials for at least 1 hour to set. Store in an airtight container in the refrigerator for up to 2 weeks. The fondant will soften and become creamy after a few days—that's the magic!
These elegant chocolate-covered cherry candies are the ultimate show-stopper gift! They look like something from a fancy candy shop, but you can make them right in your own kitchen. The secret is maraschino cherries surrounded by a sweet fondant cream filling and coated in rich chocolate—trust me, they’re worth every minute of effort!
Cherry Cordials
Ingredients
- ☐
36 maraschino cherries with stems, well-drained and patted dry - ☐
3 tablespoons unsalted butter, softened - ☐
3 tablespoons light corn syrup - ☐
2 cups powdered sugar, sifted - ☐
1/4 teaspoon almond extract - ☐
1/8 teaspoon salt - ☐
12 ounces semi-sweet or dark chocolate chips - ☐
2 tablespoons shortening
Instructions
- Drain cherries thoroughly and place on paper towels to dry completely, at least 30 minutes. Any moisture will prevent the chocolate from sticking properly.
- In a medium bowl, beat together butter and corn syrup until smooth. Gradually add powdered sugar, almond extract, and salt, mixing until a stiff dough forms.
- Take about 1 teaspoon of fondant mixture and flatten it in your palm. Wrap it around a cherry, leaving the stem exposed. Roll gently to smooth. Place on a parchment-lined baking sheet.
- Repeat with remaining cherries and refrigerate for at least 1 hour until firm.
- In a microwave-safe bowl, combine chocolate chips and shortening. Microwave in 30-second intervals, stirring between each, until completely smooth.
- Holding each cherry by the stem, dip into melted chocolate, swirling to coat completely. Let excess drip off, then place on parchment paper.
- Refrigerate cordials for at least 1 hour to set. Store in an airtight container in the refrigerator for up to 2 weeks. The fondant will soften and become creamy after a few days—that’s the magic!
Cinnamon Candied Pecans Holiday Candy
Cinnamon Candied Pecans Holiday Candy
These addictive cinnamon-sugar pecans are dangerously delicious and ridiculously easy to make! They're perfect for last-minute gift giving because they come together in under 30 minutes and make your whole house smell like Christmas. Package them in mason jars with a festive ribbon, and everyone will be begging for the recipe!
Ingredients
Method
- Preheat oven to 300°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together egg white and water until frothy but not stiff.
- Add pecans to the egg white mixture and toss until all nuts are evenly coated.
- In a separate bowl, combine sugar, cinnamon, salt, and nutmeg. Sprinkle over the pecans and toss thoroughly until every nut is well coated.
- Spread pecans in a single layer on the prepared baking sheet, making sure they're not touching too much.
- Bake for 20-25 minutes, stirring every 10 minutes, until pecans are golden and fragrant. They'll still seem slightly soft but will crisp up as they cool.
- Remove from oven and immediately separate any pecans that are stuck together. Let cool completely on the baking sheet. Store in an airtight container for up to 2 weeks.
These addictive cinnamon-sugar pecans are dangerously delicious and ridiculously easy to make! They’re perfect for last-minute gift giving because they come together in under 30 minutes and make your whole house smell like Christmas. Package them in mason jars with a festive ribbon, and everyone will be begging for the recipe!
Cinnamon Candied Pecans
Ingredients
- ☐
1 egg white - ☐
1 tablespoon water - ☐
4 cups pecan halves - ☐
1 cup granulated sugar - ☐
1 1/2 teaspoons ground cinnamon - ☐
1/2 teaspoon salt - ☐
1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 300°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together egg white and water until frothy but not stiff.
- Add pecans to the egg white mixture and toss until all nuts are evenly coated.
- In a separate bowl, combine sugar, cinnamon, salt, and nutmeg. Sprinkle over the pecans and toss thoroughly until every nut is well coated.
- Spread pecans in a single layer on the prepared baking sheet, making sure they’re not touching too much.
- Bake for 20-25 minutes, stirring every 10 minutes, until pecans are golden and fragrant. They’ll still seem slightly soft but will crisp up as they cool.
- Remove from oven and immediately separate any pecans that are stuck together. Let cool completely on the baking sheet. Store in an airtight container for up to 2 weeks.
Rum Balls Holiday Candy Recipe
These no-bake rum balls are a holiday classic that never goes out of style! They’re perfect for gifting because they actually taste better after sitting for a day or two, giving all those delicious flavors time to meld together. Plus, you can make a huge batch in under 30 minutes—no oven required!
Rum Balls Holiday Candy Recipe
These no-bake rum balls are a holiday classic that never goes out of style! They're perfect for gifting because they actually taste better after sitting for a day or two, giving all those delicious flavors time to meld together. Plus, you can make a huge batch in under 30 minutes—no oven required!
Ingredients
Method
- In a large bowl, combine crushed vanilla wafers, 1 cup powdered sugar, chopped nuts, and cocoa powder. Mix well until evenly distributed.
- Add corn syrup and rum, stirring until the mixture comes together and is evenly moistened. It should hold together when squeezed.
- Using a small cookie scoop or tablespoon, scoop out portions and roll into 1-inch balls with your hands.
- Roll each ball in additional powdered sugar until completely coated.
- Store in an airtight container in the refrigerator for at least 24 hours before serving to allow the flavors to develop. They'll keep for up to 3 weeks refrigerated or can be frozen for up to 3 months.
Rum Balls
Ingredients
- ☐
2½ cups crushed vanilla wafer cookies (about one 11-oz box) - ☐
1 cup powdered sugar, plus more for rolling - ☐
1 cup finely chopped pecans or walnuts - ☐
2 tablespoons unsweetened cocoa powder - ☐
3 tablespoons light corn syrup - ☐
¼ cup dark rum (or bourbon)
Instructions
- In a large bowl, combine crushed vanilla wafers, 1 cup powdered sugar, chopped nuts, and cocoa powder. Mix well until evenly distributed.
- Add corn syrup and rum, stirring until the mixture comes together and is evenly moistened. It should hold together when squeezed.
- Using a small cookie scoop or tablespoon, scoop out portions and roll into 1-inch balls with your hands.
- Roll each ball in additional powdered sugar until completely coated.
- Store in an airtight container in the refrigerator for at least 24 hours before serving to allow the flavors to develop. They’ll keep for up to 3 weeks refrigerated or can be frozen for up to 3 months.
