25 of the Best Easy Christmas Candy Recipes And Tips! (2024)

Ingredients

Units

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1. Pour both ingredients into a microwave safe bowl.
2. Melt in 30 second increments. Stir after each 30 seconds.
3. When melted, pour into a greased 8×8 inch pan. Let cool in the fridge and then cut into pieces.
4. Add Nuts as desired.

You can also try these tasty variations for this easy fudge:

• 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
• Chocolate Covered Strawberry: Stir in 2-3 Tbsp. of strawberry jam
• Rocky Road: Stir in 1/2 cup marshmallows and 1/4 cup chopped almonds
• Vanilla Fudge: Use White chocolate chips instead
• Candy Cane: Use white chocolate chips and stir in crushed candy canes
• M&M: Stir in 1/3 cup of M&M’s
• Spicy Mexican: Add 1 tsp. cinnamon and 1/4 tsp cayenne pepper
• Caramel: Swirl on top 1/4 cup caramel sauce
• Smore: Layer graham crackers on the bottom then put fudge on top and top with marshmallows or marshmallow cream.

Ingredients

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1. Pour chocolate chips and sweetened condensed milk into a microwave proof bowl.
2. Melt in 30 second increments. Stir after each 30 seconds.
3. Stir in butter if desired for a creamier texture.
4. Add mint chips or crushed chocolate mint candy and mix.
5. When melted, pour into a greased 8×8 inch pan.
6. Let cool in the fridge and then cut into pieces.

Ingredients

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1. Pour white chocolate chips and sweetened condensed milk into a microwave safe bowl.
2. Melt in 30 second increments. Stir after each 30 seconds.
3. When melted, stir in butter, if desired, for a creamier texture.
4. Stir in peanut butter.
5. Pour into a greased 8×8 inch pan.
6. Let cool in the fridge and then cut into pieces.

Ingredients

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1. Butter an 8×8 inch pan (my favorite pan!).
2. Spread nuts in the bottom of the pan.
3. On medium heat in a medium saucepan, bring the sugar and butter to a boil. Boil 7 minutes.
4. Pour into the 8×8 inch pan and spread over nuts.
5. Sprinkle the chocolate chips on top.
6. Let it sit a few minutes.
7. When melted, spread chocolate chips evenly. Let cool before cracking into pieces. Makes 24 pieces.

*English Toffee Variations:

White Chocolate with Macadamia Nuts (not cheap but the taste is to die for!)
Dark Chocolate with Almonds
Semi-sweet chocolate with Almonds for an Almond Roca flavor

Ingredients

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1. Combine the sugar, whipping cream and butter in a 1 quart saucepan.
2. Cook and stir until butter is melted and mixture is very hot but not burned.
3. Remove from heat.
4. Stir in semi‑sweet chocolate until melted and well blended.
5. Stir in liquor, if desired. (If desired, halve the batch at this point and stir 1 Tbsp. of 2 different liquors into each portion.)
6. Cover and chill 1 hour or until mixture is completely cool, stirring often.
7. Drop mixture from a rounded teaspoon onto a baking sheet lined with waxed paper or a silicone baking mat.
8. Chill 30 minutes or until firm.
9. Roll balls into nuts or unsweetened cocoa powder.
10. Store in a cool, dry location. Makes 15-20 pieces.

*These truffles are one of the more versatile Christmas candy recipes. You may roll truffles in coconut, sprinkles, powdered sugar or dip in melted white, dark or milk chocolate.

These candy truffles are a little bit softer than some of the popular store-bought truffles. If you would like a harder outer layer, you can make the truffles, add your favorite variations and then dip in melted chocolate candy coating. Then set them aside on wax paper to let the outer layer harden.

Ingredients

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1. 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.
2. 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.
3. Melt the chocolate chips in the microwave for a couple of minutes, stirring every 30 seconds, until melted.
4. Place frozen marshmallows on a skewer or toothpick and dip in chocolate.
5. Then roll in your choice of ingredients (below).
6. Use a fork to slide them back on the wax paper.
7. 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.

Ingredients

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1. Combine applesauce and sugar in a saucepan.
2. Bring to a boil and cook 2 minutes.
3. Dissolve the gelatin in the applesauce mixture.
4. Pour into an 8×8 inch pan.
5. After 24 hours, cut into 1 inch squares and roll in sugar.
6. Roll in the sugar a second time 24 hours later. Makes 64 pieces.

Ingredients

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1. Grease 2 jelly roll pans.
2. In a saucepan, add corn syrup, sugar, and water.
3. Bring to a boil and cook to a hard ball stage, 260 degrees.
4. Add peanuts and cook to hard crack at 290 degrees.
5. Add baking soda and salt. Stir well.
6. Pour into pans and spread thin.
7. 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.

Ingredients

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1. Place the chocolate chips in a microwave safe bowl.
2. Microwave on high 1 to 2 minutes, stirring halfway through cooking, until melted.
3. Stir in the nuts or dried fruit (or a combination of both).
4. Drop the mixture by the teaspoonful onto a waxed paper-lined baking sheet.
5. Refrigerate until firm.
6. Store at a cool room temperature. Makes 15 candies.

Ingredients

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1. Mix the powdered sugar, egg white or meringue, butter and peppermint flavoring.
2. Make into small balls about the size of a quarter and then flatten on a cookie sheet.
3. Put in the freezer.
4. Melt the chocolate over a double boiler.
5. When the chocolate is melted, take the mints out of the freezer.
6. 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. (They are easier to dip when they are frozen.)
7. Put the dipped mints back onto the cookie sheet and let the chocolate harden in the freezer.
8. Wrap each mint in a piece of 5×5 inch foil. Makes twenty 2-inch mints.

Ingredients

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1. Cream the butter.
2. Add the peanut butter, powdered sugar and vanilla.
3. Place the chocolate in a microwave safe dish and melt.
4. Microwave until melted, stirring frequently.
5. Pour a small amount of melted chocolate in the bottom of paper holders.
6. Place the filling inside.
7. Pour more chocolate on top until the filling is covered.
8. Let the chocolate harden before serving. Makes 2 dozen.

Easy Variation: Peanut Butter Balls

1. Shape peanut butter into small 1 1/2 inch balls.
2. Dip the peanut butter balls into chocolate and place them on wax paper to harden.

Another Fun Variation: Giant Peanut Butter Cup!

If you are having a hard time finding a gift for that teenage boy or a certain man in your life, make one of these homemade peanut butter cups in a pie pan and give him a giant one as his gift.

Instead of making them in small paper holders:

1. line a pie pan with foil, plastic wrap or wax paper.
2. Then spread half of the melted chocolate over the bottom of the pie pan.
3. Freeze in the freezer for 3-5 minutes until the chocolate is partially set up.
4. Spread the peanut butter filling over the chocolate.
5. If necessary, re-melt the remaining chocolate as above, stirring frequently.
6. Pour the remaining melted chocolate over the peanut butter filling and spread evenly over the top.
7. Freeze for one minute or a little longer to make the chocolate set.

Once it is firm, you can remove it from the foil, plastic or wax paper. Then wrap in foil or plastic wrap and decorate any way you like for a gift. I have frequently made these for hard to buy for guys, especially teenagers and they have all absolutely loved the giant peanut butter cup!

Ingredients

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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.

Ingredients

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1. Melt chocolate, almond bark, or chocolate chips in the microwave in a microwave safe bowl. Melt in 30 second increments, stirring after each 30 seconds. (You can also melt in the top of a double boiler if you prefer.)
2. When the chocolate is melted, dip pretzels in the chocolate to cover and set on waxed paper until cool.
3. If you want to use the candy sprinkles, sprinkle them over the pretzels before the chocolate hardens.

Ingredients

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1. Cut the peel on each fruit into quarters.
2. Pull the peel off in these quarter sections.
3. Slice peel into 1/4 inch-wide strips.
4. In a saucepan, add orange peels and salt.
5. Cover with cold water and stir.
6. Boil 15 minutes.
7. Pour off water and add fresh water.
8. Boil 20 minutes.
9. Change water again and boil another 20 minutes.
10. Drain and cover with 2 1/2 cups sugar and 1 cup water.
11. Simmer, stirring constantly, until all the syrup has boiled away. Do not let the peels scorch.
12. Spread on wax paper.
13. Roll peels in the remaining sugar. Let dry.
14. Store in an airtight container.

These candied orange peels will keep one week. They can also be frozen. They can last up to 6 months in the freezer when stored in a ziptop bag or air-tight container.

*If non-organic fruit is used, wash the peels thoroughly before peeling.

Ingredients

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1. In a small bowl, beat the egg white with the water.
2. Stir in nuts, mixing until well blended.
3. In another small bowl, mix together sugar, salt, cinnamon, cloves and nutmeg.
4. Sprinkle over the moistened nuts.
5. Spread nuts on a pan lined with foil or silicone baking mat.
6. Bake at 350 degrees for 30 minutes, stirring once or twice. Do not burn.

Ingredients

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1. Melt the almond bark in the microwave according to the package directions.
2. Stir in peppermints and flavoring. I like my bark really minty so I add more flavoring.
3. Pour onto waxed paper or a silicone baking mat on a cookie sheet.
4. Spread and let harden. You can put it in the fridge if you prefer to harden it more quickly.
5. Then break into pieces.

If you like, you can mix bark flavors. For example, you could first melt some chocolate bark, spread it on the waxed paper and let it harden partway before spreading the peppermint and almond bark mixture over the top.

*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

Ingredients

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1. Melt the almond bark in the microwave according to the package directions.
2. Pour melted almond bark onto waxed paper or onto a silicone baking mat on a cookie sheet.
3. Spread evenly to about 1/8″ thick.
4. Sprinkle candied cherries over the top; Press gently into the melted candy.
5. Let harden. You can put it in the fridge if you prefer to make it harden faster.
6. Then break into pieces and serve.

Ingredients

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1. Melt the almond bark in the microwave according to the package directions.
2. While microwaving almond bark, crush the lemon drops inside the package or a plastic bag with a hammer.
3. Stir melted almond bark.
4. Add lemon flavoring, if desired.
5. Pour onto waxed paper or a silicone baking mat on a cookie sheet. Spread evenly to about 1/8″ thick.
6. Sprinkle crushed lemon drops over the top; Press gently into the melted almond bark.
7. Let harden. You can put it in the fridge if you prefer to make it harden faster.
8. Then break into pieces and serve.

Ingredients

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1. Combine sugar, corn syrup, evaporated milk, butter and salt in a saucepan.
2. Heat gradually to boiling, stirring constantly.
3. Boil until golden brown, about 7-10 minutes (240 degrees).
4. Add vanilla and nuts.
5. Pour into a well buttered 8 inch pan.
6. Cool several hours or overnight.
7. Cut into small squares.
8. Dip in chocolate if desired. Makes 64 pieces.

Ingredients

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1. Preheat oven to 300 degrees.
2. Cover a baking sheet with foil, shiny side up, and grease.
3. For each candy, place 3 pecan halves into a “Y” shape on the foil.
4. Place 1 caramel on the center of each “Y”.
5. Bake just until the candy is melted. If they look deformed after baking, reshape while the caramel is warm.
6. Heat chocolate over low heat, stirring constantly, just until melted.
7. Spoon mixture over candies, leaving the ends uncovered.
8. Refrigerate until firm (about 30 minutes). Makes about 24 turtles.

Ingredients

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1. Melt chocolate.
2. Add desired amount of coconut.
3. Stir to mix.
4. Place by spoonfuls onto waxed paper or silpat on a cookie sheet.
5. Place in the fridge to harden.

If you like, you can use white chocolate or almond bark.

Ingredients

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1. Drop melted chocolate by teaspoonfuls onto waxed paper or parchment paper.
2. Roll in with sweetened flaked coconut.
3. Let stand until dry.

Ingredients

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1. Mix coconut, sweetened condensed milk, powdered sugar and vanilla until well blended.
2. Drop by spoonfuls onto waxed paper or silicone baking mat.
3. Place 1 almond in the center of each ball.
4. Re-form coconut mixture around the ball. You can use extra coconut to make it stiffer.
5. Place in the freezer to set up for 15 minutes.
6. When set (they won’t be hard), dip in the melted chocolate.
7. Place back on waxed paper and let harden in the fridge.