Christmas Candy Recipes

For many years after I married, I had a special list of Christmas candy recipes to make. Back then, there were not nearly as many recipes available like today. I have even spent days in the library and bookstores looking for special recipes. I can remember a few samples of candy that I tasted that were very good. When I asked for the recipes, the candy makers refused. I would look everywhere until I found the recipes so I could make them.


After several years I managed to collect recipes to make a nice collection of Christmas candy recipes. Each year I would make the same favorite candies. As candy recipes began to appear, I would add them to may collection. When Christmas came around I might add a new recipe to my candy making and eliminate one of my old recipes. Today, there are so many recipes for everything!

I never could resist adding more recipes of everything to my collection. Unfortunately (Or fortunately for me), all my family members did the same. I now have favorite recipes from most of my family. Before Sister Gloria passed, she gave me all of her recipes. First, I was shocked at how many duplicate recipes we both had collected. Of course, she had thousands which I did not have. Every time I type one of these recipes to share with you, it brings back so many great memories.

Something did have to change when making out my Christmas candy recipes list each year. Now I almost always eliminate all my old recipes in order to share the newer ones. Every time I make one of these recipes which I tucked back for later, I am amazed how delicious it is.  I will probably never get all my candy recipes on but I am going to try so you can have the choice of selecting what sounds good to you.

When I choose the Christmas candy recipes for my list, I like to select a variety. I first add some chocolate because everyone loves chocolate, especially for Christmas. Then I like ones with a variety of nuts and some combine fruits and nuts. Coconut has been a favorite in my family so a coconut candy is a must.

When I choose the Christmas candy recipes for my list, I like to select a variety. I first add some chocolate because everyone loves chocolate, especially for Christmas. Then I like ones with a variety of nuts and some combine fruits and nuts. Coconut has been a favorite in my family so a coconut candy is a must. You get my point; I just like to have a good variety in case you want to make the entire candy list. My other goal, although I do not always reach it, is to make the entire Christmas candy recipes with pictures. This way you can see how they look when finished.

HOMEMADE CARAMELS RECIPE

Homemade Caramels Christmas Candy RecipesHomemade Caramels Christmas Candy Recipes

Make delicious Christmas candy recipes like this recipe for homemade caramels.

  • 1 Cup butter
  • 2 Cups sugar
  • 2 Cups light corn syrup
  • 2 Cups heavy whipping cream (Divided)
  • 2 Teaspoons vanilla

Combine the butter, sugar, corn syrup and 1 CUP cream in heavy saucepan.
Cook over low heat stirring constantly gently until sugar dissolves.

NOTE: This will take about 10 to 20 minutes and you will no longer feel the grit of the sugar.

Cover and cook over medium heat 2-3 minutes to wash down sides.
Uncover; cook until thermometer reaches 224F degrees (Stir occasionally).
Gradually stir in remaining 1 CUP cream; cook over medium to 248F degrees without stirring.

Set off of heat; stir in vanilla.
Line bottom and sides 9X13X2 inch pan with foil (Over sides); butter bottom and sides.
Pour mixture into prepared pan; cool about 3 hours.
Lift out with the overlapping pan; place on cutting board and cut into squares.
Wrap pieces separately in wax paper; makes 2 ¾ pounds.


COCONUT NOUGAT SQUARES

Coconut Nougat SquaresCoconut Nougat Squares

Make fabulous Christmas candy recipes with coconut.

  • Edible rice paper
  • 1 Cup granulated sugar
  • 1 Cup dark brown sugar
  • 2/3 Cup water
  • 2 Egg whites
  • 1 Cup shredded coconut (Toasted)
  • ½ Cup red candied cherries (Chopped)
  • 4 Ounces semi sweet chocolate (Chopped)

Cut 2 sheets of rice paper to fit 8 inch square pan; press ONE in bottom of pan.
NOTE: Save 1 piece of rice paper for later.
Combine sugars and water in medium saucepan over low heat.
Stir mixture until sugar dissolves; cook over medium heat until mixture comes to a boil.
Boil rapidly until mixture reaches 270F to 290F degrees on thermometer.
NOTE: Mixture should reach soft crack stage.
Remove from heat.
In medium mixing bowl beat egg WHITES until stiff.
Gradually pour in hot sugar syrup in slow steady stream while beating.
Continue beating until stiff and glossy; fold in coconut and cherries.
Pour mixture into lined pan spreading evenly on top.
Cover top with reserved sheet of rice paper; cover rice paper with foil.
Place another 8 inch square pan on top of foil bottom side down.
Place a 2 pound weight (Or 2 Pound can) weight in top pan.
Refrigerate at least 24 hours; remove weighted pan and foil.
Run tip of knife around edges of pan; carefully ease out of pan.
Place on cutting board; cut into 25 squares.
Melt chocolate in a small heavy saucepan over very low heat.
Stir chocolate until smooth; cool slightly and decorate.
Place on wax paper and let nougats stand until chocolate is set; makes 25 squares.


PEANUT BRITTLE RECIPE

Peanut Brittle RecipePeanut Brittle Recipe

Make traditional Christmas candy recipes like this peanut brittle.

  • 2 Cups sugar
  • ½ Cup corn syrup
  • ½ Cup water
  • 1 Teaspoon salt
  • 2 Cups raw peanuts
  • 1 Teaspoon butter
  • 1 Teaspoon vanilla
  • 1 ½ Teaspoon baking soda

Combine sugar, corn syrup, water and salt in heavy saucepan.
Over low heat stir mixture until sugar dissolves.
Over medium heat bring mixture to a boil; stirring occasionally.
Add peanuts and cook until mixture turn amber; add the butter and vanilla.
Cook over medium heat until thermometer reaches 300F degrees.
NOTE: Stir only occasionally during cooking.
Remove from heat; stir in baking soda.
Pour hot mixture onto buttered baking sheet.
Using forks pull out until very thin during cooling.
When cooled and hard break into desired pieces.


ENGLISH TOFFEE RECIPE

A favorite of Christmas candy recipes is English toffee.

  • 1 Pound butter
  • 1 Pound granulated sugar
  • 2 Hershey candy bars (Regular size)
  • 1 Cup chopped walnuts

Combine butter and sugar in heavy saucepan.
Cook and stir over low heat until sugar dissolves.
Increase heat to medium and bring to a boil.
Cook without stirring until temperature reaches 290F degrees.
Spread hot mixture in buttered jelly roll pan.
Place unwrapped candy bars on top of hot mixture.
Spread with spatula when chocolate melts; sprinkle with nuts.
Let set to cool and refrigerate until cold.
Turn pan upside down on another tray so candy falls out.
Break into bite size pieces.


PEANUT BUTTER BALLS

The most popular of Christmas candy recipes from Ohio are peanut butter balls (or Buckeyes).

  • 1 Jar (12 Ounces) crunchy peanut butter
  • 1 Box (16 Ounces) powdered sugar
  • ½ Pound softened butter
  • 12 Ounces dipping chocolate (Chopped)

Combine and mix peanut butter, sugar and butter.
Mix until well blended; shape into small balls and chill.
Place chocolate in top of double boiler.
Place over hot (NOT boiling) water; stir until chocolate melts.
Using a toothpick dip balls into melted chocolate.
Place on wax paper until set.


LAYERED MINT CHOCOLATE CANDY

Mint flavoring makes delicious Christmas candy recipes.

  • 1 Package (12 Ounces) semi sweet chocolate chips
  • 1 Can (14 ounces) sweetened condensed milk (Divided)
  • 2 Teaspoons vanilla
  • 6 Ounces white chocolate coating
  • 1 Tablespoon peppermint extract
  • Few drops food coloring (Red or green)

Combine chocolate chips with 1 CUP sweetened condensed milk in heavy saucepan.
Heat and stir over low heat until melted; stir in vanilla.
Spread HALF of mixture in a wax paper lined 8 inch square pan.
Chill pan for 10 minutes until firm.
NOTE: Keep remaining chocolate at room temperature.
Melt coating with REMAINING sweetened condensed milk in heavy saucepan.
Stir in peppermint and food coloring; spread on chilled chocolate layer.
Return to the refrigerator for 10 minutes longer until firm.
Spread the reserved chocolate mixture over the peppermint layer.
Refrigerate for 2 hours or until firm; turn out onto cutting board.
Peel off wax paper and cut into squares; decorate each piece if desired.
Store loosely covered at room temperature.


CHRISTMAS CANDY RECIPES - HEAVENLY CARAMELS

  • 12 Graham crackers (The double ones)
  • 2 Cups miniature marshmallows
  • ¾ Cup butter
  • ¾ Cup brown sugar
  • 1 Teaspoon vanilla
  • 1 Teaspoon cinnamon
  • 1 Cup sliced almonds
  • 1 Cup shredded coconut

Preheat oven to 350F degrees.
Arrange crackers in buttered jelly roll pan 15X10X1 inches).
Sprinkle graham crackers with marshmallows; set aside.
Combine the butter, brown sugar and cinnamon in pan.
Cook stirring constantly until sugar is dissolved; remove from heat.
Add vanilla and spoon mixture over the marshmallows.
Sprinkle with almonds and coconut; bake for 12 to 14 minutes.
Cool; cut into 24 squares and cut each square in half forming 2 triangles.
Makes 48.


EASY APRICOT AND MACADAMIA NUT CANDY

Apricot and Macadamia nuts are great blended in Christmas candy recipes.

  • ½ Cup macadamia nuts (Chop coarsely; toasted)
  • 1 Pound white baking pieces
  • 1/3 Cup finely chopped dried apricots
  • 2 Tablespoons finely chopped apricots

Line a baking pan with foil; set aside.
Place white baking pieces in heavy saucepan.
Stir over low heat until melted and smooth.
Remove from heat and stir in nuts and 1/3 CUP apricots.
Pour mixture onto prepared pan spreading into a 10 inch circle.
Sprinkle with the 2 TABLESPOONS apricots; press lightly into mixture.
Refrigerate until firm about 30 minutes.
Use foil to lift candy from baking sheet; break into pieces.
Store tightly covered in refrigerator; makes 1 ½ pounds.


PINE NUT DIVINITY

  • 3 Cups sugar
  • 2/3 Cup water
  • ½ Cup light corn syrup
  • 2 Egg whites (Room temperature)
  • 1/8 Teaspoon salt
  • 1Teaspoon vanilla
  • 1 Cup pine nuts (Toasted)

Combine sugar, water and corn syrup in heavy saucepan.
Bring to a boil over medium high heat stirring constantly.
Cook over MEDIUM heat without stirring about 10-15 minutes.
NOTE: Candy needs to reach hard ball stage; thermometer should register 260F degrees.
Remove from heat and set aside.
In large mixing bowl combine egg whites and salt.
Beat on high speed until stiff peaks form; gradually pour in hot mixture.
Continue beating on high speed about 3 minutes; add vanilla.\
Continue beating until candy starts to lose gloss about 5 minutes.
Stir in pine nuts and quickly drop by tablespoonfuls onto wax paper.
Store in tightly covered container; makes about 36.


CHOCOLATE RASPBERRY TRUFFLES

Truffles

  • 1  1/3 Cups semisweet chocolate chips
  • 2 Tablespoons heavy cream
  • 1 Tablespoon butter
  • 2 Tablespoons seedless raspberry jam

Coating

  • 2 Teaspoons solid vegetable shortening
  • 1 Cup white baking chips

Line cookie baking trays with wax paper.
FOR TRUFFLES place semisweet chocolate chips in heavy saucepan.
Add the heavy cream and butter; cook and stir over low until smooth.
Stir in raspberry jam; cover with plastic and freeze 20 minutes until very thick.
Drop by level teaspoonfuls onto prepared pans; freeze about 15 minutes.
Roll each into a ball and freeze until very firm.
TO COAT melt in heavy saucepan the baking chips and shortening over low heat.
Dip each ball into coating; place on wax paper lined tray until set.
Decorate each ball if desired.


CHERRY RUM BALLS

  • 2 Cups crushed vanilla wafers
  • 1 Cup powdered sugar
  • ½ Cup finely chopped candied red cherries
  • ½ Cup finely chopped nuts
  • ¼ Cup rum
  • 3 Tablespoons corn syrup
  • 2 Tablespoons melted butter
  • ¼ Cup sifted powdered sugar

In medium bowl combine crushed wafers and next 3 ingredients.
Add rum, corn syrup and butter; mix well and shape into 1 inch balls.
Roll balls into sifted powdered sugar; cover tightly and let set 24 hours.
NOTE: As these set the flavor blends and makes them more delicious.
Makes about 36 balls.


CRANBERRY VANILLA FUDGE

  • 2 Cups sugar
  • ½ Cup sour cream
  • 1/3 Cup light corn syrup
  • 2 Tablespoons butter
  • ¼ Teaspoon salt
  • 1 Cup coarsely chopped walnuts
  • ½ Cup coarsely chopped dried cranberries
  • 2 Teaspoons vanilla

Coat 8 inch square pan with cooking spray.
Combine sugar and next 4 ingredients in heavy saucepan.
Stirring constantly bring to a boil over medium high heat.
Boil mixture for 5 minutes; remove from heat.
Let stand 15 minutes WITHOUT STIRRING.
Stir in walnuts, cranberries and vanilla; quickly spread in pan.
Refrigerate for 2 hours or until firm; cut into squares.
Makes 36.


TRIPLE CHOCOLATE FUDGE

  • 4 ½ Cups sugar
  • ½ Cup butter
  • 1 Can (12 Ounces) evaporated milk
  • 4 ½ Cups miniature marshmallows
  • 3 Packages (4 Ounces each) sweet baking chocolate (Cut in pieces)
  • 1 Package (12 Ounces) semisweet chocolate chips
  • 2 Ounces unsweetened chocolate (Cut in pieces)
  • 2 Teaspoons vanilla
  • ¼ Teaspoon almond extract
  • 1 Cup chopped nuts

Line jelly roll pan (15X10X1 Inches) with foil; butter foil.
In large saucepan combine sugar, butter and milk.
Cook and stir over medium heat until sugar dissolves.
Bring to a full boil stirring constantly.
Boil for 5 minutes without stirring; remove pan from heat.
Stir in marshmallows until melted.
Stir in ALL chocolate until melted and smooth.
Stir in vanilla, almond and nuts; quickly spread in prepared pan.
Cut in squares; makes 5 pounds.

› Christmas Candy

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