25 of the Best Easy Christmas Candies Recipes And Tips
We love to make homemade candies for Christmas! We only really make one cookie, Nan’s Gingerbread Men, but oh do we love to bake candies!
Today, I’ve included all of our top favorite easy candies that we make every Christmas. I don’t like spending hours in the kitchen baking so most of these candies can be made with just a few minutes’ hands-on work!
I’ve also included some candy making tips from our Dining On A Dime Cookbook. Making Christmas candy seems complicated but it really is super simple and several of these easy recipes consist of just two ingredients!!
Candy Tips
- Use the leftover syrup from the candied orange peels on your pancakes, waffles or French toast for a gourmet taste.
- If you over cook chocolate, it becomes dull looking. To save it, put the pan on low heat and beat in 1 teaspoon shortening or oil at a time until you have restored the shiny, smooth consistency.
- When you are melting chocolate, make sure that all utensils are completely dry. Even a little bit of water will make chocolate grainy and lumpy.
- Buy fortune cookies in large bags from Chinese restaurants. They cost about five cents each when purchased in bulk. They also make great treats for lunch boxes.
- When making candies like peanut brittle or truffles, you can set them outside on the patio table to cool if you’ve run out of room in the refrigerator. Remember, for most of the country there are no bugs this time of year!
- Save chocolate bunnies and chocolates from Halloween to use for making Christmas candy or buy it on clearance after Halloween.
Candy cooking tests to use if you don’t have a candy thermometer:
When placed in a cold cup of water, candy will:
Soft Ball 234°-240°
form a soft ball that can be flattened
Firm Ball 242°-248°
form a firm ball that holds its shape until pressed
Hard Ball 250°-268°
form a ball that is pliable and holds its shape
Soft Crack 270°-290°
separates into hard but not brittle threads
Hard Crack 300°-310°
cracks easily
Caramel 320°-350°
mixture coats metal spoon and forms light caramel colored mass when poured onto a plate
For High Altitude‑ lower candy temperature 2° for each 1,000 feet of elevation.
2 Ingredient Easy Fudge Recipe
3 cups of chocolate chips*
1 can sweetened condensed milk
Pour both ingredients into a microwave safe bowl. Melt in 30 second increments. Stir after each 30 seconds. When melted, pour into a greased 8×8 inch pan. Let cool in the fridge and then cut into pieces.
Variations:
- Add Nuts as desired
- Cherry Mash: Use cherry chips to make to the fudge. Then pour melted chocolate chips on top with peanuts.
- Peanut Butter: Use peanut butter chips to make to the fudge. Then top with chocolate or don’t, if you prefer not to.
- Dark Chocolate: Use dark chocolate chips
- Mint- Use mint chips, mint pieces or 1 tsp. mint flavoring
3 Ingredient Andes Mint Fudge Recipe
3 cups of chocolate chips*
1 can sweetened condensed milk
1 pkg. Andes mint chips or other mint chips or pieces
butter (optional)
peppermint extract(optional)
Pour chocolate chips and sweetened condensed milk into a microwave proof bowl. Melt in 30 second increments. Stir after each 30 seconds. Stir in butter if desired for a creamier texture. Add mint chips or crushed chocolate mint candy. Mix in When melted, pour into a greased 8×8 inch pan. Let cool in the fridge and then cut into pieces.
3 Ingredient Peanut Butter Recipe
3 cups of white chocolate chips (or peanut butter chips)
1 can sweetened condensed milk
2 Tbsp. peanut butter
butter (optional)
Pour white chocolate chips and sweetened condensed milk into a microwave safe bowl. Melt in 30 second increments. Stir after each 30 seconds. When melted, stir in butter, if desired, for a creamier texture. Stir in peanut butter. Pour into a greased 8×8 inch pan. Let cool in the fridge and then cut into pieces.
English Toffee Recipe
1 cup nuts, chopped (pecans or walnuts are best) *
3/4 cup brown sugar, packed
1/2 cup butter
1/2 cup chocolate chips
Butter an 8×8 inch pan (my favorite pan!). Spread the nuts in the bottom of the pan. On medium heat, bring the sugar and butter to a boil and boil 7 minutes. Spread into the pan. Sprinkle the chocolate chips on top. Let it sit a few minutes. When melted, spread evenly. Let cool before cracking into pieces. Makes 24 pieces.
*Variations:
- White Chocolate with Macadamia Nuts (not cheap but to die for!)
- Dark Chocolate with Almonds
- Semi-sweet chocolate with Almonds for an Almond Roca flavor
Easy Chocolate Truffles
1 Tbsp. sugar
1/4 cup whipping cream
2 Tbsp. unsalted butter
6 oz. semi-sweet chocolate, chopped
2 Tbsp. desired liquor (optional) – (brandy, amaretto, kahlua, rum etc.) or any flavoring (orange, mint, raspberry, coffee)
1/2 cup nuts, finely chopped
1/2 cup unsweetened cocoa powder*
Combine the sugar, whipping cream and butter in a 1 quart saucepan. Cook and stir until butter is melted and mixture is very hot but not burned. Remove from heat. Stir in semi‑sweet chocolate until melted and well blended. Stir in liquor. (If desired, halve the batch at this point and stir 1 Tbsp. of 2 different liquors into each portion.)
Cover and chill 1 hour or until mixture is completely cool, stirring often. Drop mixture from a rounded teaspoon onto a baking sheet lined with waxed paper. or silicone baking mat. Chill 30 minutes or until firm. Roll balls into nuts or unsweetened cocoa powder. Store in a cool, dry location. Makes 15-20 pieces.
*You may roll truffles in coconut, sprinkles, powdered sugar or dip in melted white, dark or milk chocolate.
Marshmallow Bonbons Recipe
38-40 large marshmallows
1 (12 oz.) package chocolate chips
Coconut
Sprinkles
Nuts, chopped
Place marshmallows on a pan that is covered with wax paper and place in the freezer. They will be ready by the time you need to dip them.
Pour coconut, sprinkles and nuts on squares of wax paper. You could use a bowl but wax paper saves time and effort in clean up.
Melt the chocolate chips in the microwave for a couple of minutes, stirring every 30 seconds, until melted.
Place frozen marshmallows on a skewer or toothpick and dip in chocolate. Then in roll in your choice of ingredients (below).
Use a fork to slide them back on the wax paper. Chill.
Tasty topping ingredients that work well for Marshmallow Bonbons:
Coconut, toasted
Sprinkles
Nuts, crushed
Graham cracker crumbs (like s’mores)
Peppermint sticks, crushed
Candy, crushed
Candy bars, chopped
Dried fruit, chopped
Sweetened cereal, crushed
Once chilled, you can package in clear cellophane bags.
Homemade Jelly Candies
(called Applesauce Candy in Dining on A Dime)
1 cup applesauce*
1 cup sugar
1 sm. pkg. fruit gelatin (3 oz.)
extra sugar for coating
Combine applesauce and sugar in a saucepan. Bring to a boil and cook 2 minutes. Dissolve the gelatin in the applesauce mixture. Pour into an 8×8 inch pan. After 24 hours, cut into 1 inch squares and roll in sugar. Roll in the sugar a second time 24 hours later. Makes 64 pieces.
*Puree fruit cocktail, peaches or pears instead of applesauce
Homemade Peanut Brittle Recipe
3/4 cup corn syrup
2 cups sugar
3/4 cup hot water
2 cups raw peanuts
1 tsp. baking soda
1 1/2 tsp. salt
Grease 2 jelly roll pans. In a saucepan, add corn syrup, sugar, and water. Bring to a boil and cook to a hard ball stage, 260 degrees. Add peanuts and cook to hard crack at 290 degrees. Add baking soda and salt. Stir well. Pour into pans and spread thin. Cool quickly. I usually make this for Christmas and I don’t have room left in my refrigerator so I just set it outside in the snow for a few minutes until it has cooled. Makes 3-4 dozen pieces.
Chocolate Peanut Clusters Recipe
1 cup chocolate chips
1 cup peanuts, walnuts, raisins or chopped dried apricots
Place the chocolate chips in a microwave safe bowl and microwave on high 1 to 2 minutes, stirring halfway through cooking, until melted. Stir in the nuts or dried fruit (or a combination of both). Drop the mixture by the teaspoonful onto a waxed paper-lined baking sheet and refrigerate until firm. Store at a cool room temperature. Makes 15 candies.
Homemade York Peppermint Patties (Party Mints)
2 1/2 cups powdered sugar
1 egg white (meringue powder may be substituted)
2 Tbsp. butter, melted
4 small lids peppermint flavoring (try 1/2-1 tsp. then add more to taste if you need to)
1 pkg. (12 oz.) almond bark OR chocolate melting wafers
Mix the powdered sugar, egg white or meringue, butter and peppermint flavoring. Make into small balls about the size of a quarter and then flatten on a cookie sheet. Put in the freezer. Melt the chocolate over a double boiler. When the chocolate is melted, take the mints out of the freezer. Put a toothpick through the center of a mint and dip into the chocolate. If the mints on the cookie sheet begin to soften and thaw, refreeze because they are easier to dip when they are frozen. Put the dipped mints back on the cookie sheet and let the chocolate harden in the freezer. Wrap each mint in a piece of 5×5 inch foil. Makes twenty 2-inch mints.
Homemade Peanut Butter Cups
2 cups powdered sugar
1/2 cup butter
1 cup peanut butter
1 tsp. vanilla
1 pkg. (12 oz.) chocolate candy wafers or almond bark
Cream the butter. Add the peanut butter, powdered sugar and vanilla. Place the chocolate in a microwave safe dish and melt. Microwave until melted, stirring frequently. Pour a small amount of melted chocolate in the bottom of paper holders. Place the filling inside and then pour more chocolate on top until the filling is covered. Let the chocolate harden before serving. Makes 2 dozen.
*When this homemade peanut butter cups recipe was originally written, you couldn’t buy dipping chocolate or the wafers. If you prefer, you can use something like that in place of the chocolate chips and paraffin.
Peanut Butter Balls
Shape peanut butter into small 1 1/2 inch balls. Dip the peanut butter balls into chocolate and place on wax paper to harden.
Grandma’s Million Dollar Fudge
4 1/2 cups sugar
1 (12 oz.) can evaporated milk
1 Tbsp. butter
Mix ingredients. Then boil 5 minutes.
Add:
2 1/2 large Hershey’s candy bars, crushed (about 6 oz. total)
1 (12 oz.) bag semi sweet chocolate chips
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla
nuts
Beat until well blended. Pour into 2 greased 9×13 pans for thicker pieces and add another 8×8 pan for thinner pieces.
Easy 2 Ingredient Chocolate Covered Pretzels
1 pkg. pretzels*
1 pkg. melting white, dark, milk chocolate or almond bark (or 1 bag chocolate or white chocolate chips)
Candy sprinkles (optional)
Melt chocolate, almond bark, or chocolate chips in the microwave in a microwave safe bowl. Melt in 30 second increments. Stir after each 30 seconds. (You can also melt in the top of a double boiler if you prefer.)
When the chocolate is melted, dip pretzels in the chocolate to cover and set on waxed paper until cool. If you want to use the candy sprinkles, sprinkle them over the pretzels before the chocolate hardens.
*Fortune cookies or Oreo cookies can be used instead of pretzels.
Candied Orange Peels
Peels from 3 large oranges, grapefruits or lemons*
1 teaspoon salt
3 cups sugar
water
Cut the peel on each fruit into quarters. Pull the peel off in these quarter sections. Slice peel into 1/4 inch-wide strips. In a saucepan add orange peels and salt, cover with cold water and stir. Boil 15 minutes, pour off water and add fresh water. Boil 20 minutes. Change water again and boil another 20 minutes. Drain and cover with 2 1/2 cups sugar and 1 cup water. Simmer, stirring constantly, until all the syrup has boiled away. Do not let the peels scorch. Spread on wax paper. Roll peels in the remaining sugar. Let dry. Store in an airtight container. These will keep one week or can be frozen.
*If non-organic fruit is used, wash the peels thoroughly before peeling.
Easy Spiced Nuts Recipe
1 egg white, lightly beaten
1 tablespoon water
3 cups walnuts, pecan halves, almonds (alone or mixed)
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves (optional)
1/2 teaspoon ground nutmeg (optional)
In a small bowl, beat the egg white with the water. Stir in nuts, mixing until well blended. In a another small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg. Sprinkle over the moistened nuts. Spread nuts on a pan lined with foil or silicone baking mat. Bake at 350 degrees for 30 minutes, stirring once or twice. Do not burn the nuts.
Peppermint Bark Recipe
1 lb. white almond bark
1 cup crushed peppermint candies*
1/4 tsp. peppermint flavoring (optional)
Melt the almond bark in the microwave according to the directions. Stir in peppermints and flavoring. I like my bark really minty so I add more flavoring. Pour onto waxed paper or silicone baking mat on a cookie sheet, spread and let harden. You can put it in the fridge if you prefer. Then break into pieces.
*To crush candy canes, put them in a ziptop bag and smash them with a rolling pin.
Variations: You can put just about anything into almond bark for different flavors!
- Almonds
- Almonds and Cherries
- Peanut Butter Chips
- Oreos
- M&M’s
- Caramel Bits
2 Ingredient Cherry Christmas Bark Recipe
1 lb. white almond bark (or 1 bag white chocolate chips)
1 4 oz package candied cherries
Melt the almond bark in the microwave according to the directions. Pour melted almond bark onto waxed paper or a silicone baking mat on a cookie sheet. Spread evenly about 1/8″. Sprinkle candied cherries over the top and press gently into the melted candy. Let harden. You can put it in the fridge if you prefer to make it harden faster. Then break into pieces and serve.
2 Ingredient Christmas Sunshine Lemon Bark Recipe
1 lb. white almond bark (or 1 bag white chocolate chips)
1 package lemon drops candy
1 capful lemon flavoring (optional)
Melt the almond bark in the microwave according to the directions. While microwaving almond bark, crush the lemon drops inside the package or a plastic bag with a hammer.
Stir melted almond bark. Add lemon flavoring, if desired. Pour onto waxed paper or a silicone baking mat on a cookie sheet. Spread evenly about 1/8″. Sprinkle crushed lemon drops over the top and press gently into the melted almond bark. Let harden. You can put it in the fridge if you prefer to make it harden faster. Then break into pieces and serve.
Homemade Caramels Recipe
2 cups brown sugar, packed
1 cup white corn syrup
1 1/2 cups evaporated milk
1/2 cup butter
1/2 tsp. salt
1 tsp. vanilla
1 cup nuts
melted chocolate (optional)
Combine sugar, corn syrup, evaporated milk, butter and salt in a saucepan. Heat gradually to boiling, stirring constantly. Boil until golden brown, 7-10 minutes (240 degrees). Add vanilla and nuts. Pour into a well buttered 8 inch pan. Cool several hours or overnight. Cut into small squares. Dip in chocolate if desired. Makes 64 pieces.
Turtles
72 pecan halves (about 4 oz.)
4 oz. semi-sweet chocolate
24 caramels
Heat oven to 300 degrees. Cover a baking sheet with foil, shiny side up, and grease. For each candy, place 3 pecan halves into a “Y” shape on the foil. Place 1 caramel on the center of each “Y”. Bake just until the candy is melted. If they looked deformed after baking, reshape while the caramel is warm. Heat chocolate over low heat, stirring constantly, just until melted. Spoon mixture over candies, leaving the ends uncovered. Refrigerate until firm (about 30 minutes). Makes about 24 turtles.
2 Ingredient Coconut Haystacks
12 oz. chocolate
3-4 cups shredded coconut
Melt chocolate. Add desired amount of coconut. Place by spoonfuls on waxed paper or silpat on a cookie sheet. Place in the fridge to harden.
2 Ingredient Coconut Snowball Candy
1 cup white baking chips, melted
1 cup sweetened shredded coconut
Drop melted chocolate by teaspoonfuls onto waxed paper or parchment paper. Roll in with sweetened flaked coconut and let stand until dry.
Almond Joy Truffle
24 oz. shredded coconut
14 oz. sweetened condensed milk
2 cups powdered sugar
1 tsp. vanilla
24 oz. milk chocolate (chips), melted
1 1/2 – 2 cups whole almonds
Mix coconut, sweetened condensed milk, powdered sugar and vanilla until well blended. Drop by spoonfuls onto waxed paper or silicone baking mat. Place 1 almond in the center of each ball and reform coconut mixture around the ball. You can use extra coconut to make it stiffer. Place in the freezer to set up for 15 minutes. When set (they won’t be hard), dip in the melted chocolate. Place back on waxed paper and let harden in the fridge.
Click here to get the Dining On A Dime Cookbook, with tasty recipes and great tips to make your life easier and save you money!
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Naomi says
November 26, 2014 at 2:55 pmFor the homemade peanut butter cups would it be best to ensure the first layer of chocolate is hard before adding the filling in?
In which case would melting the chocolate in two batches be best?
Jill says
November 26, 2014 at 3:44 pmYes it is best to let the first layer to set up a little. This doesn’t take too long though and usually by the time you are finished doing the last on the first is starting to set up. Of course the humidity and temp in the house makes some difference and if it isn’t quite set up place them in the freezer for a 3-5 mins. You don’t need to melt the chocolate in 2 batches because it doesn’t take that long and even though the unpoured chocolate has been setting it isn’t usually long enough to make it set up too much. If it does though just renuke it for a few seconds or leave it on the double boiler it that is the way you are doing it.
Heather says
November 26, 2014 at 7:32 pmFor the candy orange peels, I suggest adding a step top the instructions that says top place the peels into a sauce pan, THEN add salt and water. Currently it just says to put salt in a pan and cover with water; there’s no mention of what to do with the orange peels. It can be inferred by reading the treat the recipe, but for people who are not that cooking savvy, the extra directions would be helpful!
suzanne arslan says
December 8, 2017 at 6:06 pmI would love to know how to candy whole fruits?
Jill says
December 8, 2017 at 7:31 pmYou may have to google that because I am afraid we don’t have a recipe for that
Sue says
November 28, 2014 at 4:29 pmThank you for taking the time to put this list together. You saved me a ton of time. Happy Holidays
Theresa Alf says
November 28, 2014 at 4:41 pmI have not tried these recipes yet, but just wanted to say Thank You for taking the time to put them on the internet for people to use. I will certainly be making a few of them and will try to let you know how they turn out.
Thanks again,
Theresa.
DIANNA says
November 28, 2014 at 9:01 pmTHE JELLIED CANDY THE GELATIN ARE YOU TALKING ABOUT FLAVORED JELLO
Jill says
November 29, 2014 at 6:42 amYes regular old fruit flavored Jello
Becky says
December 6, 2014 at 6:54 amOn the Jellied Candy recipe can you add a liquid flavoring to the mix like cinnamon to the red jellies?
Jill says
December 6, 2014 at 4:39 pmYes you can Becky.
Becky says
December 13, 2014 at 8:56 amThank you so much……I am super excited about getting to make these goodies for Christmas……Thank you for sharing these recipes with us. Merry Christmas
Jill says
December 13, 2014 at 11:14 amYou are welcome Becky and Merry Christmas to you too.
Pauline Tallman says
November 29, 2014 at 6:42 amdo you have a recipe for chocolate covered cherries?
Jill says
November 29, 2014 at 8:51 amChocolate Covered Cherries
10 oz. Maraschino cherries
2 Tbsp. Butter, softened
1 tsp. corn syrup
1 Tbsp. liquid from cherries
1/2 tsp. Inertase*
1 1/2 cup powdered sugar
12 oz. chocolate chips or almond bark melting chocolate
Place cherries on a paper towel to drain. Put some wax paper on a cookie sheet. Mix first 5 ingredients in order. Roll into balls and flatten laying on wax paper. If mix is too dry add a tiny bit more juice or too wet add more powdered sugar. Place a cherry in the center of flatten ball and mold it around the cherry. Place in freezer for 30 minutes. Melt chocolate chips. Dip the balls in chocolate and place in fridge for about 15 minutes to set.
*Inertase is what you add to candy to make the center turn to liquid. You can do without it and it will be the consistency of a York peppermint patty. If you do want to use it you can find it in the cake decorating section of most stores or a cake decorating specialty shop.
Jennifer says
November 29, 2014 at 8:58 pmIt’s actually invertase, but you can also use dry fondant or here’s a recipe for the coating –
1 cup granulated sugar
1/3 cup water
4 tablespoons liquid from maraschino cherry jar
1 tablespoon light corn syrup
That’s taken from a great cordial cherry recipe found on: http://www.seriouseats.com/recipes/2011/12/how-to-make-chocolate-cherry-cordials-like-russell-stover-recipe.html
Hope that helps 🙂
Eileen Adler says
June 5, 2018 at 7:20 amHow much corn syrup does this make? Can you double or triple the recipe?
Jill says
June 5, 2018 at 1:52 pmEileen I don’t know which recipe you are asking about because there are 25 in the post. Also normally it isn’t a good idea to double or triple cooked candy recipes but ones that you don’t need to cook are usually ok to.
Janice Seccombe says
November 29, 2014 at 4:40 pmCan honey replace the corn syrup in all the recipes??
Jill says
November 30, 2014 at 7:16 amNot sure if you are asking because of health issues or you don’t have corn syrup on hand but will answer for those who have questions about health issues.It depends on the recipe. In candy recipes I usually don’t recommend changing too much because they can sugar and not really turn out right plus honey will give things a different flavor to them. If you are worried about controlling your intake of corn syrup here are a couple of things to consider. First of all they say to control obesity use honey in place of corn syrup but you need to be careful with that because they have the same amount of calories. That is one reason why so many people eating healthy are having problems with being over weight. You get the same amount of calories in both. The other thing is honey has more nutritional value then corn syrup which is true but what is failed to mention the nutritional value of a couple of spoons of honey is so small they can hardly measure it. This means you would have to eat a lot of it and I mean a lot to get the benefits from the vitamins and minerals which if you do that would cause you to consume a ton of calories and then gain weight which would cause more problems. Sometimes we jump on the bandwagon for certain foods and really run with it not really looking at all angles.
You also need to look at the amount you will actually be eating. Usually the amount of corn syrup you use is divided over many many servings and pieces so with each serving you get a very small amount. Most candy isn’t what I call the most nutritional food there is. Most of the time it is eaten solely for pleasure so instead of worrying about whether you can make it healthy just realize what it is and control the amount you eat.
It is like working because you need money so bad to support yourself. You may think it is best to work 16 hour days because work is good and helps get you money but you need to take some time off once in awhile. Sitting and relaxing is not producing any money and seems to not be accomplishing anything productive but we all need to relax a little or we will eventually crash and burn. Now if we do nothing but relax all the time then it will hurt us. Same goes for eating a little corn syrup once in awhile. Most cause more damage to their bodies by stressing over eating a piece of candy with corn syrup once in awhile then what the corn syrup will do to them. Moderation is the secret. Candy is candy – the good tasting stuff no matter what you use is has little nutritional value so eat in moderation and for pleasure.
Christine says
November 30, 2014 at 7:10 pmWhat a great perspective, thank you for sharing!
Karen says
December 1, 2014 at 12:10 amI wonder if the substitution is required due to a corn allergy?
Rae says
December 1, 2014 at 7:50 amWe don’t really get corn syrup in the UK, is there an alternative we could use?
Jill says
December 1, 2014 at 8:16 amRae you can try using golden syrup in place of corn syrup. Many have with success.
nancy says
December 3, 2014 at 9:12 amRecipe for corn syrup:
1 cup granulated sugar
1/4 cup nearly boiling water
Mix well & slow to cool before using
Hope this helps you!
Jill says
December 3, 2014 at 9:27 amThanks Nancy. What Nancy posted is called simple syrup and you can use it to replace corn syrup. It is also great to sweeten ice tea and drinks because the sugar is dissolved in it already.
Patrick B. says
September 11, 2018 at 10:57 pmYou can usually substitute glucose syrup for corn syrup. It is commonly used in U.K. and Australia. I have not found a case where glucose did not work well. You can find it on Amazon.
Debbie says
November 30, 2014 at 5:05 amFrom looking at the peppermint bark picture it looks like their is a layer of chocolate on the bottom. What is the recipe for that?
Jill says
November 30, 2014 at 7:20 amDebbie it is the same recipe. There is a list at the bottom of different things you can do with this one recipe. There are so many we could not list them all but on of them is you can pour a thin layer of melted chocolate, chill and let it set for a few minutes in the fridge then do your peppermint bark on top of that. You could if you wanted to chill the peppermint layer and then add another chocolate layer on top of that if you wanted.
Kitty Zahradnik says
November 30, 2014 at 10:32 amI’m looking for a pecan praline receipe
Jill says
November 30, 2014 at 12:46 pmI don’t have one but maybe one of our readers does.
Michelle says
December 1, 2014 at 10:35 amI would think that the pecan pralines would be the same as turtles. We have been making turtles in our house since I was a small child. My Mamma would make them and take them to the neighbors every Christmas.
Jill says
December 1, 2014 at 10:52 amThey similar but a little different. Turtles are mostly caramel pecans and chocolate. Pralines have no chocolate usually and have a little different texture then the caramel in the turtles.
Laura says
November 30, 2014 at 1:40 pmhttp://www.nuts.com/recipes/pecan-praline-recipe.html?gclid=Cj0KEQiAneujBRDcvL6f5uybhdABEiQA_ojMgi7gGQwvjxR7UK10fE_WIA9Me0GWD4-w0Q9r10TLUDYaAltt8P8HAQ
Rita says
November 30, 2014 at 4:35 pmGoogle one they are easy to make
Nancy says
December 2, 2014 at 10:22 amPecan Pralines
Ingredients:
2 cups granulated sugar
2 cups firmly-packed light or dark brown sugar*
1 cup evaporated milk
2 tablespoons unsalted butter, cut into small pieces
2 cups pecan halves
1 teaspoon pure vanilla extract or bourbon (optional)
* The type of brown sugar used will determine the color of the pralines.
Preparation:
Butter a large sheet of wax paper or parchment paper; set aside. You could also use a large silpad.
In a large heavy pan over medium heat, combine sugar, brown sugar, and evaporated milk; cook, stirring constantly until the thermometer reaches 235 degrees F. or when a small amount of sugar mixture dropped into very cold water separates into hard but not brittle threads.
As soon as the temperature reaches 235 degrees F, add the butter and vanilla; stir until the butter is fully melted and the mixture is well combined (about 1 minute). Immediately remove the mixture from heat; set saucepan in a large pan of cold water to cool.
When sugar mixture has almost cooled, beat with a spoon 1 minute or until it begins to lose it gloss. Immediately stir in pecans and drop by tablespoonfuls onto prepared buttered wax paper, leaving about 3 inches between each ball for the pralines to spread. NOTE: Work quickly before mixture sets. If it thicken up, just place pan back on low heat to re-soften.
When pralines have cooled and have become firm, wrap individually in aluminum foil or plastic wrap and store in a covered container.
Makes 36 small or 20 large pralines.
Lorelle Jones says
December 3, 2014 at 10:19 amPralines
3 cups sugar
1 cup buttermilk
1 tsp.soda
3 cups nuts (pecans or walnuts are typical)
4 Tbsp. butter
1/2 tsp. vanilla
Add soda to buttermilk, combine with sugar, cook until soft ball stage. Remove from heat and add butter, nuts, and vanilla. Beat until creamy and drop by teaspoon on waxed paper. Use a large pan and watch for boilovers.
Lorelle Norris says
December 5, 2014 at 10:57 amJust wanted to say it is strange to see someone else with my name. 🙂
Jan M says
December 5, 2014 at 2:34 amHere is a pecan praline recipe that I like:
No Bake – Pecan Coconut Praline Cookies
2½ cups sugar
½ cup evaporated milk
½ cup corn syrup
½ cup butter
1 teaspoon vanilla
2-2½ cups chopped pecans
2½ cups grated coconut
1. Set pecans, coconut, and vanilla off to the side
2. Mix sugar, evap milk, corn syrup, and butter in large saucepan.
3. Bring to a rolling boil & boil for 3 minutes.
4. Remove from heat & add pecans, coconut, and vanilla
5. Stir for about 4 minutes.
6. Take a spoonful of batter and place on wax paper. Let it sit until batter has
hardened.
7. Remove from paper and enjoy.
Tiffany Booth says
November 30, 2014 at 11:56 amI am wondering about the recipes with almond bark. I live overseas and can’t get it here. Will a block of white chocolate work the same way? I tried dipping pretzels in it but the white chocolate never set up well. Of course, it is summer here in the Southern Hemisphere with no A/C.
Thanks for your advice!
Jill says
November 30, 2014 at 12:12 pmHere is a site that might help you with that Tiffany because white chocolate is a little trickery to use. White chocolate
Judy Taylor says
November 30, 2014 at 7:27 pmDo you not have Wilton overseas?? I have used the chocolate from Wilton, or Hobby Lobby or even in bulk from Winco grocery stores. Any time you are dipping Oreos, pretzels, ritz crackers,,,you need to add about a teaspoon of shortning (solid, never liquid) to thin your chocolate out..and it makes the chocolate go farther!!
hope you are able to find the chocolate!!!
Velma says
November 30, 2014 at 1:28 pmI would like the receipe to chocolate covered cherries.
gloria kirkland says
November 30, 2014 at 1:30 pmPecan Pralines
1 1/2 cups white sugar 1 cup evaporated milk
1 1/2 cups brown sugar 1-2 tsp. vanilla
1 stick butter 4 cups pecan pieces
Put all ingredients except pecans into a large heavy pot. Cook on medium heat until it forms soft ball, approx. 234F. Pour in pecans after mixture begins to get hot and butter is melted. Continue cooking and stir frequently until soft ball stage.
Remove from heat and stir quickly until mixture loses some of its gloss and starts to harden. Drop by tablespoons onto parchment paper. Should make about 2 dozen.
**Use Dixie Crystals Extra fine sugar for best results.
Kitteh says
November 30, 2014 at 3:45 pmI use in my chocolate covered cherries, powdered sugar, add condensed milk, butter or margarine, knead, it needs to be sorta like a dry biscuit mix and add ingredients to taste. Flatten a circle about 1/4 to 1/3 inch thick, can be adjusted to your cherries if they are small, add cherry and roll in your hands to make sure the cherry is covered. Meanwhile, in a double boiler, over medium heat, melt 1/2 bar of broken Gulf Wax like the wax used to cover home made jelly, and a package of chocolate chips. I mix milk and dark chocolate. Test this on a spoon before dipping the cherries. Let it cool, if it is soft, add more wax. This is a hit everywhere I take them. I am making over 200 of these for friends and family this Christmas. There is really no recipe for these, just adjust the portions to your taste. You will know when the portions are right.
Kitten says
November 30, 2014 at 6:08 pmMy husband was hollerin at me to come to supper and I forgot to tell you to add a splash of vanilla to the powdered sugar mixture being careful not to add too much. Just enough to enhance the taste. I usually start with a pound of powdered sugar. If you mix about a 1/2 stick of butter with a half can of condensed milk and add gradually to the powdered sugar, you can adjust the thickness better. Do NOT use a mixer. That will put air bubbles in it. You need to kneed it.
I also forgot to suggest that to make the circles to put the cherries in, I take a table spoon to measure out a glob of the mixture and put it in the palm of my hand. I use large cherries from Sams club so you might have to adjust the amount of the glob to cover the cherries, but you will learn as you go. Then I put my hands together and twist. It should make a near perfect circle. Be sure to have your hands dry and dusted with powdered sugar. You can roll this out and cut it with a small cookie cutter, but in the end, it won’t matter. The chocolate covers any boo boos that you make.
I drain my cherries just as I start this process This keeps just enough juice to make the juice when the cherries are altogether.
Now if you have any of this left over and you like pea nut butter cups, add some peanut butter to the mixture and roll it out into balls. Dip in the chocolate. M M M M good.
Happy candy making. Hope this turns out for you. It just take a little practice and keep track of your ingredients so you can make them next year. Merry Christmas.
Lucinda says
November 30, 2014 at 5:52 pmyou do not need to use wax to dip your cherries. All you need to do is temper your chocolate by melting it up to 115 to 120 degrees, then cooling it down to 83 degrees then warm it back up to 86. 82 87 degrees for milk chocolate and up to 88 degrees for dark chocolate.
Karen says
December 1, 2014 at 12:16 amThis is my new favorite recipe list! I can’t wait to try several of them.
Just a few comments.
1. Toffee- 7 minutes may not be the same for every stove at every altitude. Use the hard crack test. It should be a smooth caramel color.
2. Be careful adding flavoring to chocolate- it gets lumpy. Don’t use the regular extract in the spice aisle, you have to use the special candy extracts in the candy aisle.
3. Same thing with coloring white chocolate bark, either add colored melting chocolate on the candy aisle, or the fancy Wilton candy coloring.
4. You can crush peppermint in a Ninja
Jill says
December 1, 2014 at 12:25 amA note on what Karen mentioned. You can’t add any liquid to melted chocolate because it causes it to seize up. That is why you can’t add liquid flavoring or liquid food coloring. That lumpiness is called seizing. Sometimes you can fix it by adding a tablespoon or so of shortening but that doesn’t always work with white chocolate because it is a very sensitive creature.
Diana Albers says
December 4, 2014 at 9:46 amYOU can add flavored OILS to melted chocolate, I do it all the time, just make sure it is like the Lorann candy oils. Make sure you add a drop at a time, I take Ritz crackers and coat them with Peppermint oil and chocolate THEY taste just like Girl Scout This Mint cookies, just make sure you only add a drop at a time very strong and it must be oil NOT flavoring!
Mary Navalaney says
December 1, 2014 at 4:17 amI am going to try these. I have been making candies this year for gifts. more great ideas. Thank You
Ruth Raisanen says
December 1, 2014 at 5:05 amWhat’s the bottom layer in peppermint bark, the choc. layer? It’s been omitted.
Jill says
December 1, 2014 at 7:16 amThere is a list at the bottom of the recipe with different things you can do with this one recipe. There are so many we could not list them all but one of them is you can pour a thin layer of melted chocolate, chill and let it set for a few minutes in the fridge then do your peppermint bark on top of that. You could if you wanted to chill the peppermint layer and then add another chocolate layer on top of that if you wanted.
Beth Srockdell says
December 1, 2014 at 8:40 amThank you for these. Do you have a favorite recipe for bourbon balls?
Jill says
December 1, 2014 at 8:47 amI don’t Beth but will post this and see if our readers do.
Wendy says
December 2, 2014 at 6:44 pmI used this recipe last year, just used semisweet chips instead of the brands of chocolate she recommended. basically buttercream frosting (butter and conf sugar with bourbon–use the good stuff instead of water or milk)
http://chowhound.chow.com/topics/464919
Sherry Fairbrother says
December 4, 2014 at 2:59 pmBourbon Balls
For small batch melt 2 tablespoons butter
stir in 2 tablespoons of Bourbon I use Wild Turkey.
Add enough powdered sugar to make the consistency easy to roll into little balls. Dough will be very soft and a little tacky.
Place 1/2 pecan in center of each ball and roll with pecan in vertical position and showing on both ends. This allows you to set them upright. Set on wax paper or marble board. Dip ends in melted chocolate. Keep in refrigerator in covered container. These keep for a long time.
Enjoy~
Pat says
December 27, 2016 at 8:27 amThe librarian in my High School used to give me Bourbon Balls at Christmas.
Krissy says
December 14, 2014 at 2:25 amEasy Bourbon Balls:
1 1/2 cups vanilla wafers
1 cup pecans
1 cup powered sugar
2 TBL cocoa
I put all in food processor and just turn it on till it’s a fine consistency. I put it in a mixing bowl, and add 1/3 cup bourbon and 1 1/2 TBL light corn syrup. Mix well and roll into walnut-size balls. Roll balls in additional powered sugar. Keep in tin or air tight container in a cool place. (You will need to stick to amount of bourbon, or you will have a sticky mess!)
Marilyn Matson says
December 2, 2014 at 7:42 pmI would like to print all these recipes. I am 73 and cannot stand up long enough to do a lot of recipes. If I can print these I will be so greatful.
Tawra says
December 2, 2014 at 8:04 pmYou can print them.
Ellen Hudson says
December 2, 2014 at 10:23 pmThank you for these recipes. I was taught to make candy using molds, and some of these I am going to adapt to the mold process, since I have all of the molds already anyway.
My question is on the Jelly Candies…would sugar free gelatin and truvia work? Or does the recipe need the sugar to work correctly. I was thinking of a couple of people with diabetes on my gift list.
Thanks!
Jill says
December 3, 2014 at 6:59 amEllen I can’t say for sure because I have never done them without what is in the recipe but I really don’t think it will make a difference. This is a recipe that the ingredients are not too expensive so I would just try it myself. The worse that I think it would do is not set up quite right and you could always use what doesn’t set up for syrup on things like pancakes. Of course the flavor may not be exactly the same but that is true for most anything that you substitute sugar free items for. I’m not saying the taste would be bad it would be different and for people who are use to eating things with substitutions the flavor will be fine for them.
Julie Foster says
December 7, 2014 at 10:57 pmJill, I just made some of these with sugar-free Jello…..I can’t tell much difference in the consistency or taste.
Jill says
December 8, 2014 at 6:01 amThanks Julie that is good to know. With Jello I didn’t think it would make a difference especially if you are use to the sugar free taste. I can sometimes tell a difference in anything that is sugar free but that is because I love my sugar and am not use to eating sugar free Tawra on the other hand uses sugar free stuff a lot.
virginia says
December 15, 2014 at 9:54 amThanx for the comment, I am dying to make Christmas candy but my family are diabetics I love jelly candies and am going to try your recipe with sweet n low as we are use to the taste of it and its very sweet to us just a little bit. I will let you know how it turns out.
Sally Nyhus says
December 3, 2014 at 8:16 amThis is our family recipe for peanut brittle. We made it every year on the gas stove when we lived in town, in the #10 cast iron skillet. After my parents moved to a farm, we had a wood cookstove, too, and made the candy on it. One year, I set the pans out on the porch to cool. When I went out later, Spot, our dog, had made off with one pan and was wolfing it down under the lilac bush!
PEANUT BRITTLE
2 large tbsp. butter ½ tsp. baking soda
2 c. sugar raw or unsalted roasted Spanish peanuts
2 tbsp. vinegar
1) Butter two jelly roll pans.
2) In a large, heavy skillet, over medium low heat, melt butter, sugar and vinegar.
3) If using raw peanuts, add to above mixture.
4) Cook slowly, being careful not to scorch, to a rolling boil.
5) Add baking soda (mixture will foam up).
6) If using roasted peanuts, add them.
7) Pour mixture into prepared pans, spread out quickly and allow to cool.
8) Break into pieces and store.
NOTES: Making this over a wood-fired stove, with a cast iron skillet is really great.
If making this in the winter, setting it outside in the snow to cool is fun.
Jill says
December 3, 2014 at 9:14 amSally it is funny that you say you took the candy out in the snow. My 85 year old mom has made the recipe we posted all her life and she says she doesn’t like making it until they have snow because it makes it better when she sets the pans of candy out in the snow too. She makes the best peanut brittle and everyone begs for it each year. Wonder if it is the setting it out in the snow that makes the difference?
Nancy says
December 3, 2014 at 9:18 amRecipe to make light syrup
Mix:
1 cup granulated sugar
1/4 cup of nearly boiling water
Mix well and let chill before using
Tina Bergman says
December 3, 2014 at 7:13 pmOn the jellied fruits, what would you compare this to? I’m looking for a recipe for homemade jellied orange slices and marshmallow cream circus peanuts? The easier the better… lol
Tawra says
December 3, 2014 at 7:30 pmIt would be close to the jellied orange slices. It’s more like gumdrops.
Monique says
December 4, 2014 at 10:16 amWe are making the homemade Jelly fruit candies and my 3 girls are so excited! Do they gel/set at room temperature for 24 hours, (sugar) then again at room temperature for 24 hours? Or do you refrigerate during the 24 breaks? And do you store at room temp or refrigerate? How long can these keep? Thank you!!
Jill says
December 4, 2014 at 10:43 amLet them set for a few minutes at room temperature until you can move them carefully. Then place them in the refrigerate for the 24 hours.
Sharon says
December 20, 2014 at 11:21 amI really wish this had been in the instructions above…….after waiting for 24 hours and my jelly candy wasn’t set up was so disappointing…will try again and see if this works.
Jill says
December 20, 2014 at 12:12 pmThere are so many variables in candy making that it would take a book to write them all in. For example I have made the toffee recipe for years but this year I had to do 2 batches to get it right because I have gotten a new stove since last Christmas and my new cooks much hotter then my old one so I had to adjust the recipe a little.
Jill says
December 4, 2014 at 10:50 amSorry Monique. Didn’t finish answering your question. I personally roll them just once with the sugar and call it good but if you want an extra amount of sugar coating you and roll them again after another 24 hours.
Monique says
December 4, 2014 at 8:28 pmThank you. Glad to know we don’t have to roll them a 2nd time in sugar. That did seem like a bit much…. 🙂 How do we store them? And how long do they last?
Jill says
December 5, 2014 at 6:26 amAs long as you keep them sealed they will last several weeks.
flo says
December 4, 2014 at 12:30 pmjello candy did not get hard in 24 hours
Jill says
December 4, 2014 at 1:43 pmNot sure why it isn’t setting up for you. You didn’t add any water to the jello or anything did you? Sometimes humidity and house temperature can cause some people to have a hard time with things taking longer to set up.
Monique says
December 4, 2014 at 8:27 pmWe live in FL – waiting for the jelly candies 24 hour time to set. Should we expect longer due to humidity and warmth?
Jill says
December 5, 2014 at 6:17 amIf you have problems with the humidity and other cooking then it will make a difference in these too probably.
carol windham says
August 1, 2015 at 1:54 pmI have been making these jellies for many years. I have recently started using the larger pkg of jello and they seem to firm up much better. I believe it depends very much on the density of the applesauce so try to find one that does not look to “runny” in the jar. I make lemon, raspberry and orange. You can also dip one end of the square in melted chocolate, yum yum
Addi @Frugal Fanatic says
December 5, 2014 at 12:39 pmI always fall into a rut and make the same recipes over and over. I am so glad I found all these candy recipes in one place!!
Sarah @SarahTitus.com says
December 5, 2014 at 8:01 pmThese recipes look so delicious! Sharing this!
Colleen says
December 6, 2014 at 6:49 amMay seem like a very simple question to most of you. How do you “dip”candy in chocolate & still keep the chocolate smooth (without marks on the surface)? The only way I can keep a smooth surface on a buckeye is to put a toothpick in the middle & dip in the simmering chocolate. What is the dipping process for some of your chocolate candies?
Jill says
December 6, 2014 at 4:55 pmThey have inexpensive special dipping spoons in the cake decorating section of most stores. They are a small spoon with slots. I usually us a tooth pick and sometimes try to have where I put the tooth pick on the bottom but that depends on the candy. I don’t really worry about it too much but like I said you should easily be able to find a little dipping spoon. Here is what it looks like and it is sold where they sell wilton things Spoon
Julie Foster says
December 7, 2014 at 10:54 pmsometimes, to hide where the spoon or toothpick leave a mark, I go back and drizzle over with some melted white chocolate (or vice versa) kind of making a swirl or something decorative.
Donna says
December 16, 2015 at 9:47 amI use two good quality plastic forks that I have removed the center tines out of for dipping. It works great!
Kristi Parfait says
December 6, 2014 at 10:18 amIm looking for a pecan candy recipe that I remember making growing up, but lost the recipe.. Hopefully someone here knows what I’m talking about.. If I remember correctly, it’s pecan halves that are covered with some type of syrup (pancake type syrup), then they are placed on a cookie sheet and baked for a little while..then when they come from the oven, ofcourse they are extra sticky…and then they are rolled in powdered sugar…and placed in an air tight container..or I remember putting them in a ziplock bag… I’m wondering if there are any extra ingredients or steps that I just dont remember..
lucille miller says
December 6, 2014 at 5:54 pmI like these I will make some thank you lucy
lucille miller says
December 6, 2014 at 5:56 pmI like these I want to make the fdgee
Candy says
December 7, 2014 at 8:04 amWhat is a Jelly Roll Pan? Is it a cookie sheet? I want to make the peanut brittle.
Jill says
December 7, 2014 at 10:03 amIt is a cookie sheet that is 15x10x1. It has 1 inch sides on it. You can use a regular cookie sheet without the sides just don’t spread it as close to the edge of the pan.
Candy says
December 7, 2014 at 8:07 amHow do I know when the corn syrup is at 260 degrees? for Peanut Brittle.I guess I will need a candy thermometer or is there a certain amount of minutes that I will know when the syrup is at 260 degrees?
Jill says
December 7, 2014 at 11:24 amThe best way is a candy thermometer. They are very expensive and you can find them most any place. If though you don’t have one you can do it the old fashion way that we use to do it and that was what I call the water test. Cook the candy and drop a few drops of it into a cup of cold water. Right after it hits to water take it out and eat it to test the “crunch” of it. If it is soft and chewy it isn’t ready, if it is crunchy and the texture you like it is ready.You have to do this sometimes a few times until it is ready. But like I said a candy thermometer is really best.
Julie Foster says
December 7, 2014 at 12:46 pmI think Jill meant to say the thermometer is very INexpensive…..around here they are less than $10…..and if you are making candy, they are indispensable!!!
Faith says
December 7, 2014 at 11:19 amThank You Jill for the great idea’s for candy for the holidays. Can’t wait to try the English toffee and orange peels. Yum!!!
Nirsie says
December 7, 2014 at 3:52 pmMy toffee turned out chewy instead of crisp. Did I not boil enough? Should it reach a certain temperature?
Jill says
December 7, 2014 at 6:52 pmYou probably didn’t boil it enough. You need to boil it on med. high heat for 7 mins. There really isn’t a temperature with this recipe. Also like most cooked candy recipes the humidity in the house makes a big difference too.
Sue says
December 9, 2014 at 11:57 amMy Mom made a peanut butter roll candy but She did not use the mashed potatoes that I see so many recipes for. She used egg whites and confectioners sugar. Made the ‘candy dough’, rolled it thin, spread peanut butter over it, rolled it up and sliced it. It melted in your mouth. I don’t know what I’m doing wrong but I can never get the candy dough right. It’s either to dry or to sticky. Has anyone made it this way? Any ideas on getting it right? My Mom was a terrific candy maker and never used a recipe nor had any fancy ingredients or molds.
Maria says
December 11, 2014 at 7:12 pmYou can also make the “potato candy” also known as peanut butter pinwheels, very simply w/a tub of vanilla icing and powdered sugar. Scoop all of the icing from the tub into a bowl and keep adding powdered sugar until you make a “dough” roll it out, spread the desired amount of peanut butter on it. Roll it up and place in the fridge to set a while, then take out slice and enjoy. Taste amazing and sooo simple to make.
Randy Fleming says
December 10, 2014 at 12:09 amdo u have a recipe for orange an strawberry fudge?
Jill says
December 10, 2014 at 6:06 amI don’t but maybe one of our readers does Randy.
Terry says
December 24, 2014 at 2:25 pmI used a can of strawberry ready-made frosting and 1 & 1/2 bags of white chocolate chips. Remove foil from top of frosting can and microwave it in a glass bowl for 1 min. Stir in the white chips and stir until the chips begin to get soft. Return to the microwave another 30 sec. Stir again. Continue process until smooth. Pour into sprayed pan. Smooth out top, cool in fridge 20 to 30 mins. You could put mini choco chips on the top while still warm pressing them down into the candy with a spoon for a little variety. It is a very pretty fudge and tasty!
Sue Parker says
December 11, 2017 at 5:45 amWhat size pan please?
Shirley Frank says
December 11, 2014 at 1:55 pmI take 2 ritz crackers and put peanut butter between them and then dip them in melted chocolate bark. How can I get the bark to look shiny instead of dull?
Jill says
December 11, 2014 at 3:22 pmThe easiest way to get your chocolate to shine is to add 1 Tbsp. of vegetable oil or paraffin wax (it is the wax that is found in the canning section of your store).
Jenetta Penner says
December 15, 2014 at 10:34 pmThanks for creating this list of candy recipes – and the great thing about them is that they can be prepared in no time! Awesome list! 🙂
jude says
December 16, 2014 at 5:06 amGreat site & info. THANKS!
Sarah says
December 16, 2014 at 12:22 pmWhat a great list to find just before Christmas. I always make my own candy and I’m always looking for new things to try. Thanks for posting these!!!
carole says
December 16, 2014 at 2:06 pmthis is awesome… Saving to pinterest, and will eventually print out. Thanks ladies!
Sharon says
December 17, 2014 at 3:20 amThank you for the recipes, I find your jelly candy sounds very interesting, and wonder what you would use to make orange slices, maybe canned mandarin oranges pureed or fresh oranges? Have you done that one? Thanks very much!
Jill says
December 17, 2014 at 7:11 amYou know we have not tried it but I wonder if using 3/4 cup of orange juice in place of the applesauce would work. Just a guess. It wouldn’t be as healthy (hey it’s Christmas though) but you might try 3/4 cup orange Kool Aid in place of the applesauce too. That would give it a stronger orange flavor more like orange slices.
Sharon says
December 17, 2014 at 2:07 pmThank you Jill, that may be on my to do list.
Carol says
December 18, 2014 at 7:48 amlove sound of all
Donna says
December 22, 2014 at 6:57 pmI have tried making the English Toffee two times and it didn’t turn out :((((_ I just don’t know what I am doing wrong
Jill says
December 23, 2014 at 7:00 amWhat ended up being wrong with it Donna, was it too hard, chewy etc.
tami says
December 23, 2014 at 4:24 pmMine separated at about 4 minutes
Janet says
December 28, 2014 at 2:58 amMy Mom used to make divinity with chopped walnuts……..it was so so good. I have tried making divinity as good as Mom’s a couple of times over the years, but never had much success.
Also, every Christmas my Mom used to buy candies that were a small ball of white sugar coated candy with sort of a fondant and a hazelnut in the middle………would sure love to find a recipe for it…..do not remember the name.
Here’s my family holiday candy recipe………if you double the recipe make sure to use a big deep stainless steel pot……
Butter Nut Crunch
1/2 lb. real butter (2 sticks)
1 c. sugar
1 c. chopped walnuts
Lightly butter a large pan (15x11x1); set aside. In a stainless steel/large pot, on medium high heat, cook butter and sugar to hardcrack stage, MUST stir constantly. During the cooking stage, it will turn caramel color, and might go through a ‘curdle’ stage, but just keep on stirring. Just when it starts to smell like it might burn……take off heat. Quickly stir in chopped nuts. Pour/scrape mixture onto the buttered pan…..BE CAREFUL it is scalding HOT. The candy will not fill the entire pan, but will spread out. Let it cool completely; break into pieces.
Cecily says
April 23, 2015 at 8:58 pmI’m getting to this post later, but I have a problem with all of the nuts that seem to be in all of the candy! I don’t really like nuts in my candy/chocolate and I can forego the ones where you add it, but for those with allergies, do the toffees and caramels require the nuts or are they for tast?
Jill says
April 24, 2015 at 7:36 am95% of candies the nuts are only for taste. You can easily leave them out. I have a few family members who just don’t like nuts so I make 2 batches all the time – one with nuts and one without. I often leave nuts out too just because I don’t have any on hand or they are to expensive at the time for me to buy.
Deb Graham says
November 9, 2015 at 7:11 pmI’d like to share my recipe for what has been called “Christmas Crack”.
Christmas Crack Candy
Ingredients:
Saltine crackers – enough to cover a cookie sheet in a single layer (the cheap ones are fine)
3 sticks butter
1 3/4 – cups brown sugar, packed
1 – 12 oz package chocolate chips, either semi sweet or milk chocolate
1 – cup finely chopped nuts (I prefer almonds)
1 tbls. each red and green colored sprinkles
Directions:
Preheat oven to 400 degrees.
Line a cookie sheet with parchment paper – spray with cooking spray. Make a single layer of crackers on the cookie sheet – break crackers as needed to fill all the space.
In a medium sized saucepan melt the butter and the brown sugar. Stir continually – once it comes to a full boil, boil for 4 minutes. Pour the boiling mixture over the saltines. Bake at 400 degrees for 5 minutes.
Remove from oven. Sprinkle chocolate chips on top and return pan to oven for about a minute to help melt the chocolate – using an offset spatula, spread the chocolate evenly all over all the saltine crackers. Sprinkle the chopped nuts and red and green sprinkles on top. Refrigerate until hardened – break up into pieces – store in an airtight container in the refrigerator.
EMMA says
December 1, 2015 at 5:06 pmI loved these christmas candy recipes,
thanks 🙂
Jill says
December 1, 2015 at 5:34 pmYou are welcome Emma. Hope you enjoy them. Holler if you have any questions.
Ebet Rogers says
December 7, 2015 at 7:02 pmThese recipes are great. I’m excited about trying them. Also, if you like the Girl Scout cookies, Thin Mints, use Ritz crackers, dark chocolate and oil of peppermint. I use Westminster chocolate and abt 3-4 capfuls of oil. Dip into chocolate. Voila, enjoy.
Joan Brown says
December 31, 2017 at 8:43 amHi What is westminister choc.? Do u use regular peppermint oil? U dip them in choc almond bark? thanks
Char Johnroe says
December 9, 2015 at 8:49 pmWell here is a strange question. My dear friend wants me to make her chocolate covered cherries without the cherries! Yep, you read that right. She doesn’t like the cherries themselves but loves the fondant part that has cherry juice in it. Any ideas on how to pull that off?
Jill says
December 10, 2015 at 10:05 amI would just use the cherry juice for the flavoring and just put the fondant inside.
Robin says
December 16, 2015 at 5:42 pmI just made the homemade caramels. I am not sure if evaporate milk is what you want to use. I followed the recipe exactly but my caramel never formed a soft ball. I think heavy whipping cream would be a better use for this recipe.
Jill says
December 17, 2015 at 9:49 amIt probably isn’t the evaporated milk but it is more likely the cooking time or the humidity. Candies that you need to cook to soft ball, hard ball etc. are very fussy.If there is too much humidity in the air it could make a difference or you have to make sure you cook it the exact right amount. People who have make these types of recipes can have success for several years in a row and then the next year it won’t work for some reason then they make it again and it turns out fine. That is why I myself personally don’t make any candies where you have to have it reach an exact soft or hard ball stage. It is too iffy for me to chance it turning out.
Go ahead and try the whipped cream instead if you want. I have seen recipes which use sweetened condensed milk in them too.
Abigail Forester says
December 17, 2015 at 3:50 pmRegarding the jelly candies: when they’re ready to serve, can they be out of the refrigerator on a serving tray, or do they need to stay refrigerated?
amy says
December 20, 2015 at 7:05 amhi. I tried your recipe for spiced nuts, using walnuts, and I hadn’t even had them in for 15 minutes when they started to smell like they were burning :(. i took them out and they were stuck to the foil and burnt on the bottom..dang it, I was really looking forward to spiced walnuts lol
Tawra says
December 21, 2015 at 5:34 pmHum…I’m not sure what could have gone wrong. Are you sure your oven temp. is correct?
Andi says
January 5, 2016 at 5:14 pmI have the English toffee posted on my blog thewednesdaybaker.blogspot.com we all loved the recipe for the toffee Thank you very much Andi
Kristine says
May 11, 2016 at 3:06 pmHow many tablespoons of gelatin is 3 ounces? Thanks!
Jill says
May 11, 2016 at 6:16 pm3 oz of gelatin (one small pkg. of jello is what we are talking about) is 1/3 cup or 6 tablespoons.
cakengifts.in Noida says
June 23, 2017 at 3:59 amThis cake is very very very yummuy!!! I got a big refreshment after eating it.Thankyou so much for offering these important tips to bake an awesome cake.
Magdalen says
December 29, 2017 at 1:28 pmNot a tradition where I live but “Well done,ladies!”
It all looks likea lot of work + everywoman I know is trying to avoid much sugary stuff..
If I were a teacher there I’d be touched by the kindness.However, If there are 30 kids in your class and all their mothers give you floury, chocolatey, sugary cookies, what are you supposed to do?
Brenda Ratcliff says
September 5, 2018 at 6:38 pmI have the Christmas Candy Molds – John Wright. Metal
I have no instructions or don’t know if I purchase the candy or is there a recipe for the candy. Any help would be appreciated
Jill says
September 6, 2018 at 1:03 pmBrenda what those molds are often used for is for you to buy melt and pour chocolate that you just melt and then pour into the molds. You can buy bags of these squares of chocolate in the baking section of almost any store including walmart. You can find the wafer chocolate in the craft section of there or in any craft store
Jill says
September 6, 2018 at 1:04 pmYou also Brenda can go on youtube and they should have videos of how to use it
Roberta Stewart says
November 4, 2018 at 8:37 amHow far in advance can you make the jellied candies?
Jill says
November 5, 2018 at 8:43 amThey last at least 2 wks in an air tight container
Kari Ambler says
November 6, 2018 at 4:52 amI am new to the site and was looking for some easy and tasty recipes for Christmas as my bestie and I exchange baked goods every year. Thank you soooooo much for all the wonderful ideas. Let the baking COMMENCE!
Jill says
November 6, 2018 at 7:26 amLol Kari welcome to our website. You are so right – let the baking commence. I usually bake about 3000 (no that is not a typo) gingerbread men each Christmas so I know exactly what you mean. This year I have hurt my arm (nothing serious) and am suppose to be resting it so I have a good excuse for a rest. Anyway so glad you have joined us and have fun baking. Holler if you have any questions.