Remember the home made Christmas candy from your childhood? These 20 recipes will give you that nostalgic feeling. These recipes will fill the cookie tins and never make it to other relatives. You can bring out your candy thermometer for the difficult ones, but there are easy ones so let's make some of the treats that grandma would be proud of.
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1) Peppermint Bark Fudge
Two of the greatest Christmas treats just had a baby and oh is it glorious.
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Peppermint Bark Fudge
Chocolate fudge with a white chocolate swirl and crushed candy canes for the added peppermint crunch.
Ingredients
Method
- Line an 8x8 pan with parchment.
- Melt the semisweet chips with the condensed milk over low heat, stirring until smooth, then spread into the pan.
- Melt the white chocolate with the peppermint extract and dollop over the top.
- Swirl with a knife and scatter the crushed candy canes.
- Chill at least 2 hours until firm, then cut into squares.
Notes
Let it chill fully before cutting or you'll get smears instead of clean squares.
2) Old-Fashioned Divinity Candy
As light and fluffy as a cloud and a snowy white color, these candies are how you show someone you love them.
Old-Fashioned Divinity Candy
Light and fluffy divinity features whipped egg whites and pecans for an airy melt-in-your-mouth holiday delight.
Ingredients
Method
- Cook sugar, corn syrup, and water to 260F (hard ball stage) on a candy thermometer.
- Meanwhile, beat the egg whites to stiff peaks.
- Slowly pour the hot syrup into the egg whites while beating constantly.
- Beat in vanilla and keep beating until the mixture holds its shape and loses its gloss, then fold in pecans.
- Drop spoonfuls onto parchment and let set 1 hour until firm.
Notes
Make divinity on a dry day; humidity keeps it from setting up properly.
3) Homemade Peanut Brittle
The gratification of hearing that crack, as well as the buttery sound of the peanuts being toasted, right from the stovetop.
Homemade Peanut Brittle
Golden and glassy, this peanut brittle is packed with roasted peanuts, and has a baking soda foam to finish it off for the perfect crunch.
Ingredients
Method
- Butter a large baking sheet and set aside.
- Cook sugar, corn syrup, and water to 300F (hard crack stage) on a candy thermometer.
- Stir in the peanuts and butter and cook until golden amber.
- Remove from heat and quickly stir in the baking soda; it will foam.
- Pour onto the buttered sheet, spread thin, and cool completely before breaking into shards.
Notes
Have everything measured and ready; this moves fast at the end.
4) Classic Christmas Nougat
This chewy, honey-sweet, and nut-filled delight, is the old-world candy from the holiday legends.
Classic Christmas Nougat
Soft, chewy nougat whipped with honey and egg whites, packed with almonds and pistachios.
Ingredients
Method
- Line a pan with rice paper or parchment.
- Cook sugar, honey, corn syrup, and water to 300F on a candy thermometer.
- Beat egg whites to stiff peaks, then slowly pour in the hot syrup while beating.
- Beat until very thick and glossy, then fold in the toasted nuts.
- Press into the pan, cover, and let set several hours before cutting into bars.
Notes
Lightly oil your knife and hands; nougat is wonderfully sticky.
5) Gingerbread Truffles
All the cozy spice of gingerbread in a no-bake, pop-in-your-mouth little treat.
Gingerbread Truffles
Decadent truffles with a gingerbread cookie crust and cream cheese center. Coated in white chocolate.
Ingredients
Method
- Mix the crushed cookies, cream cheese, ginger, and cinnamon until a sticky dough forms.
- Roll into 1-inch balls and place on a lined tray.
- Chill 30 minutes until firm.
- Dip each ball in melted white chocolate and set back on the tray.
- Dust with a little extra cinnamon and chill until the coating sets.
Notes
No bake means kids can roll these with you (sticky hands guaranteed).
6) Candy Cane Marshmallows
Pillowy, homemade marshmallows with a ribbon of peppermint created to float in your cocoa.
Candy Cane Marshmallows
Marshmallows for the holidays are soft and supple. They are mixed with peppermint and have cheery red swirls running throughout them. Finally, they have powdered sugar dusted on them.
Ingredients
Method
- Bloom the gelatin in half the cold water in a mixer bowl.
- Cook sugar, corn syrup, and remaining water to 240F on a candy thermometer.
- Slowly pour the hot syrup into the gelatin while beating, then beat in the peppermint extract until thick and fluffy.
- Drizzle in the red coloring and swirl, then spread into a powdered-sugar-dusted pan.
- Let set 4 hours, then cut into squares and toss in powdered sugar.
Notes
Let them set fully uncovered so the surfaces firm up before cutting.
7) Chocolate-Covered Espresso Beans
This is an adult treat for coffee lovers and is dangerously easy to keep going.
Chocolate-Covered Espresso Beans
Cocoa dusted roasted espresso beans covered in dark chocolate and finished with a crunch!
Ingredients
Method
- Melt the dark chocolate gently until smooth.
- Stir the espresso beans into the chocolate until fully coated.
- Use a fork to lift coated beans out a few at a time onto parchment.
- Separate any clumps and let them firm up slightly.
- Toss the set beans in cocoa powder and chill until hardened.
Notes
Work in small batches so the beans don't clump into one giant cluster.
8) Cinnamon-Sugar Christmas Nuts
The aroma will attract everyone into the kitchen like the tractors holiday supplies as they go by.
Cinnamon-Sugar Christmas Nuts
Crunchy mixed nuts are coated in an irresistibly sweet, spiced cinnamon sugar shell that is great for snacking and gifting.
Ingredients
Method
- Whisk the egg white until frothy, then toss the nuts to coat.
- Mix the sugar, cinnamon, nutmeg, and salt, then toss with the nuts.
- Spread on a parchment-lined sheet in a single layer.
- Bake at 300F for 45 minutes, stirring every 15 minutes.
- Cool completely so the coating crisps before breaking apart.
Notes
Stirring keeps them from baking into one big candied slab.
9) Rocky Road Fudge
Chocolate, marshmallows, and nuts, all in one big crowd-pleasing slab.
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Rocky Road Fudge
Rich, chocolate fudge with mini marshmallows and toasted walnut pieces for that classic rocky road fudgy texture.
Ingredients
Method
- Line an 8x8 pan with parchment.
- Melt the chocolate chips, condensed milk, and butter over low heat until smooth.
- Remove from heat and let cool slightly so it won't melt the marshmallows.
- Fold in the marshmallows and walnuts, then spread into the pan.
- Chill 2 hours until firm, then cut into squares.
Notes
Cool the chocolate a few minutes before adding marshmallows so they stay puffy.
10) Spiced Gumdrops
Shiny, chewy, and coated in sparkling sugar. Just like the ones in grandma's candy dish!
Spiced Gumdrops
Homemade spiced gumdrops feature the warm flavors of cinnamon and clove with a sparkling sugar finish.
Ingredients
Method
- Bloom the gelatin in half the water.
- Cook the remaining water, sugar, and spices until the sugar dissolves and it simmers a few minutes.
- Stir in the bloomed gelatin and food coloring until smooth.
- Pour into a lightly oiled candy mold or small pan and chill until firm.
- Cut or unmold the gumdrops and roll them in coarse sugar to coat.
Notes
Let them air-dry an hour after sugaring so the coating sticks and stays.
11) Anise Hard Candy
The nostalgic licorice-y Christmas candy, now smashed into shiny red shards.
Anise Hard Candy
Glassy, deep-red anise hard candy features an old-timey licorice flavor with a nice snap.
Ingredients
Method
- Butter a baking sheet and dust with powdered sugar.
- Cook sugar, corn syrup, and water to 300F (hard crack stage) on a candy thermometer.
- Remove from heat and quickly stir in the anise extract and food coloring.
- Pour onto the prepared sheet and let cool until fully hardened.
- Crack into shards and toss in powdered sugar to keep them from sticking.
Notes
Add the extract off the heat so the flavor doesn't cook away.
12) Pecan Pralines
They are super buttery, and all southern, and melt instantly when they touch your tongue.
Pecan Pralines
Rich brown sugar pralines are filled with toasted pecans and have that signature soft and creamy melt in your mouth texture.
Ingredients
Method
- Combine both sugars and the cream in a saucepan and cook to 240F on a candy thermometer.
- Stir in the butter, pecans, and vanilla.
- Beat with a spoon until the mixture thickens and turns slightly cloudy.
- Working quickly, drop spoonfuls onto parchment.
- Let set until firm and the surface looks matte, about 20 minutes.
Notes
Stop beating and start dropping the moment it loses its shine, or it'll seize.
13) Butterscotch Toffee
Described as buttery and brittle, with a topping of chocolate, it is no wonder this candy seems to disappear rapidly.
Butterscotch Toffee
Chocolate and chopped almond toffee has a crunchy butterscotch coating that melts in your mouth.
Ingredients
Method
- Butter a baking sheet and set aside.
- Cook the butter, sugar, and water to 300F (hard crack stage), stirring constantly.
- Remove from heat, stir in vanilla, and pour onto the sheet, spreading thin.
- Scatter the chocolate chips over the hot toffee and let them melt, then spread smooth.
- Sprinkle with chopped almonds and cool completely before breaking into pieces.
Notes
Keep stirring while it cooks so the butter doesn't separate out.
14) Red Velvet Cake Batter Fudge
Merry and bright, these taste just like licking the red velvet cake mixing bowl, and they’re super easy because you don’t even have to bake.
Red Velvet Cake Batter Fudge
Red velvet fudge that is smooth and creamy, has a cake batter flavor, and has a white chocolate drizzle.
Ingredients
Method
- Line an 8x8 pan with parchment.
- Melt the white chocolate chips with the condensed milk over low heat until smooth.
- Stir in the dry cake mix and vanilla until fully combined and bright red.
- Spread into the pan and drizzle the extra melted white chocolate on top.
- Swirl with a knife, then chill 2 hours until firm and cut into squares.
Notes
Use heat-treated cake mix or microwave it briefly first, since it's eaten raw.
15) Candied Orange Peels
Don't throw those peels away! You can make sparkly, chewy little gems out of them.
Candied Orange Peels
Optional chocolate dip and roll into sugar. Syrup + candy the peel + form strips.
Ingredients
Method
- Cut the orange peel into thin strips and simmer in water for 15 minutes, then drain to remove bitterness.
- Simmer the peels in 1.5 cups sugar and the water until translucent, about 40 minutes.
- Lift the peels out and let them drain on a rack.
- Toss the warm strips in the remaining sugar to coat.
- Optionally dip one end in melted dark chocolate and let set, then dry overnight.
Notes
Blanching first is the secret to removing the bitter pith flavor.
16) Maple Pecan Clusters
With just three ingredients, you can make these delicious treats that taste like they were made by a professional chocolatier, and best of all, they’re super easy to make!
Maple Pecan Clusters
Maple chocolate-coated toasted pecan clusters are a quick, crunchy, and gift-worthy candy.
Ingredients
Method
- Toast the pecans and let them cool slightly.
- Melt the chocolate until smooth, then stir in the maple syrup.
- Fold the pecans into the chocolate until well coated.
- Drop spoonful clusters onto a parchment-lined tray.
- Chill 30 minutes until the chocolate is firm and set.
Notes
A flaky pinch of salt on top makes these absolutely irresistible.
17) White Chocolate Pretzel Bars
Snack bark is sweet, salty, and crunchy. It can be put together in about 10 minutes!
White Chocolate Pretzel Bars
Smooth white chocolate set with crunchy pretzel bits and holiday sprinkles then broken into snack-sized pieces.
Ingredients
Method
- Line a baking sheet with parchment.
- Melt the white chocolate until smooth and pourable.
- Stir in most of the crushed pretzels, then spread onto the sheet.
- Press the remaining pretzels and the sprinkles into the top.
- Chill 30 minutes until set, then break into bars.
Notes
Crush the pretzels just a little so you still get that satisfying crunch.
18) Sugar Plum Fairy Marshmallows
These light and fluffy purple clouds with swirls are so soft and fruity that they look like they are from a fairy-tale.
Sugar Plum Fairy Marshmallows
Dreamy homemade marshmallows swirled with purple plum and vanilla, and dusted marshmallows.
Ingredients
Method
- Bloom the gelatin in half the cold water in a mixer bowl.
- Cook sugar, corn syrup, and remaining water to 240F on a candy thermometer.
- Slowly pour the hot syrup into the gelatin while beating, then add the plum extract and beat until thick.
- Swirl in the purple coloring and spread into a powdered-sugar-dusted pan.
- Let set 4 hours, then cut into squares and dust with powdered sugar.
Notes
Swirl gently for a marbled look rather than mixing the color in fully.
19) Coconut Snowball Truffles
No-bake bites that are snowy looking snowballs that taste like a tropical getaway!
Coconut Snowball Truffles
These delightful creamy coconut truffles are easy to make and fun to eat! With a little shredded coconut on the outside, they look like they are covered in snow! Best of all, there's no oven involved!
Ingredients
Method
- Beat the cream cheese, powdered sugar, and vanilla until smooth.
- Stir in 1.5 cups of the shredded coconut and the melted white chocolate.
- Chill the mixture 20 minutes until firm enough to roll.
- Roll into 1-inch balls.
- Roll each ball in the remaining shredded coconut to coat like a snowball, then chill until set.
Notes
If the mix is too soft to roll, just chill it a little longer.
20) Bailey's Irish Cream Fudge
Christmas adult candy that is best hidden from children.
Bailey's Irish Cream Fudge
Rich and creamy Irish cream chocolate fudge makes for a great holiday treat for adults only.
Ingredients
Method
- Line an 8x8 pan with parchment.
- Melt the chocolate chips with the condensed milk over low heat until smooth.
- Remove from heat and stir in the Irish cream and vanilla.
- Spread into the pan and scatter chocolate shavings over the top.
- Chill at least 3 hours until firm, then cut into small squares.
Notes
Stir the liqueur in off the heat so the flavor stays present.