Best 20+ Christmas Candy Recipes for the Holidays (Easy)

Best 20+ Christmas Candy Recipes for the Holidays (Easy) brings cozy, chic sweets with nostalgic flavor. Think quick stovetop fudge, crisp peanut brittle, glossy toffee, snappy peppermint bark, Oreo truffles, and dipped pretzels. Use sugar, cocoa, butter, vanilla, and salt for fast wins. Follow cue-based tricks for clean slices, stop stirring at gloss, and store for fresh snap.

Classic Fudge Favorites for Timeless Holiday Cheer

Fudge is the holiday hero that never lets you down. It is easy to scale, fast to set, and perfect for gifting. Make a pan, score tidy squares, and you have a plate that feels generous with very little stress. When time is tight, creamy fudge saves the day, and it always tastes like celebration.

If you love a soft bite and a clean chocolate melt, you are in the right place. These classics cover simple chocolate, butterscotch, salted caramel, a nostalgic presidential recipe, and a rich “millionaire” mix-in version.

Foolproof Fudge Recipe

This is the pantry-friendly fudge I reach for on busy nights. It sets smooth, slices clean, and holds up well on cookie trays.

• Ingredients:
  • 3 cups semi-sweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 cup butter
  • 1 tsp vanilla extract
  • 1/4 tsp salt
• Directions:
  1. Line an 8×8-inch pan with foil, then lightly coat with butter.
  2. In a saucepan over low heat, melt chocolate chips, condensed milk, and butter, stirring until glossy and smooth, about 5 to 7 minutes.
  3. Remove from heat, stir in vanilla and salt.
  4. Pour into the pan, spread evenly, and chill for 2 hours until firm.
  5. Lift out by the foil, cut into 1-inch squares. Serves 36 pieces.
• Time:
  • Prep: 10 minutes
  • Cook: 7 minutes
  • Chill: 2 hours
• Tips:
  • Use a double boiler to prevent scorching.
  • Store in an airtight container at room temperature for up to 2 weeks.
  • For ultra-clean cuts, warm a knife with hot water, then wipe dry between slices.

Butterscotch Fudge Recipe

Butterscotch is cozy and sweet with a caramel-like finish. This microwave method is quick, creamy, and great when you want a low-lift batch for gifting.

• Ingredients:
  • 1 package (11 oz) butterscotch chips
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 cup butter
  • 1/2 tsp vanilla extract
  • 1 cup chopped walnuts, optional
• Directions:
  1. Grease an 8-inch square pan.
  2. In a large microwave-safe bowl, combine butterscotch chips, condensed milk, and butter.
  3. Microwave on high in 30-second intervals, stirring well each time, until smooth, about 2 to 3 minutes total.
  4. Stir in vanilla and walnuts if using.
  5. Spread in the pan and chill for 1 to 2 hours.
  6. Cut into squares. Serves about 25 pieces.
• Time:
  • Prep: 10 minutes
  • Cook: 2 to 3 minutes
  • Chill: 1 to 2 hours
• Tips:
  • Do not overheat in the microwave, or it can turn grainy.
  • Toast nuts for 5 minutes at 350°F for deeper flavor.
  • Line the pan with parchment for easy lift and clean edges.

Salted Caramel Fudge Recipe

Sweet meets salty in a creamy white chocolate base. The swirl on top looks fancy but takes seconds with a butter knife. It is a crowd favorite on dessert boards.

• Ingredients:
  • 2 cups white chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 cup caramel sauce, plus extra for topping
  • 1/2 tsp sea salt
  • 1 tsp vanilla
• Directions:
  1. Line a 9×9-inch pan with parchment.
  2. In a saucepan over medium-low heat, melt white chocolate chips with condensed milk, stirring constantly, about 5 minutes.
  3. Remove from heat, stir in caramel sauce, sea salt, and vanilla until smooth.
  4. Pour into the pan. Drizzle a little extra caramel on top and swirl with a knife.
  5. Refrigerate 2 hours, then cut into 1-inch pieces. Serves 36.
• Time:
  • Prep: 10 minutes
  • Cook: 5 minutes
  • Chill: 2 hours
• Tips:
  • Use good-quality caramel for clean flavor and a smooth swirl.
  • Sprinkle a pinch of flaky sea salt on top before chilling for balance.
  • Keep heat gentle to avoid burning white chocolate, which scorches fast.

Mamie Eisenhower’s Chocolate Fudge Recipe

This nostalgic recipe is rich, smooth, and a little fluffy from mini marshmallows. It sets firm enough for gifting but still melts on the tongue. The technique is simple if you watch the thermometer.

• Ingredients:
  • 4 1/2 cups sugar
  • 1 can (12 oz) evaporated milk
  • 1/4 tsp salt
  • 2 tbsp butter
  • 2 cups semi-sweet chocolate chips
  • 2 cups mini marshmallows
  • 1 tsp vanilla
  • 1 cup chopped pecans
• Directions:
  1. In a heavy saucepan, mix sugar, evaporated milk, and salt.
  2. Bring to a boil over medium heat, stirring. Cook to 234°F, the soft-ball stage, about 5 minutes.
  3. Remove from heat. Add butter, chocolate chips, and marshmallows. Stir until melted and smooth.
  4. Stir in vanilla and pecans.
  5. Pour into a buttered 9×13-inch pan. Cool 2 hours, then cut into squares. Serves 48.
• Time:
  • Prep: 15 minutes
  • Cook: 10 minutes
  • Cool: 2 hours
• Tips:
  • A candy thermometer makes the texture reliable every time.
  • Stir gently after 234°F to avoid incorporating too much air.
  • Swap pecans for walnuts if that is what you have.

Millionaire Fudge Recipe

This one is a chocolate-lover’s dream with caramel bits and toasted walnuts tucked in. It slices into glossy squares that look like they came from a candy shop.

• Ingredients:
  • 3 cups semi-sweet chocolate chips
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 cup butter
  • 1 tsp vanilla
  • 1 cup chopped walnuts
  • 1/2 cup caramel bits
• Directions:
  1. Line an 8×8-inch pan with foil and lightly butter.
  2. In a saucepan over low heat, melt chocolate chips, condensed milk, and butter, stirring until smooth, about 5 minutes.
  3. Remove from heat. Stir in vanilla, walnuts, and caramel bits.
  4. Spread in the pan and chill 2 hours.
  5. Cut into pieces. Serves 36.
• Time:
  • Prep: 15 minutes
  • Cook: 5 minutes
  • Chill: 2 hours
• Tips:
  • Toast walnuts for 6 to 8 minutes at 350°F for a deep, nutty flavor.
  • Press plastic wrap on the surface before chilling to prevent sugar bloom.
  • For extra shine, score the top after 20 minutes in the fridge, then finish chilling before cutting.

Nutty Pecan Delights That Capture Southern Holiday Spirit

Photo by Regina Ferraz

Pecans bring warmth and crunch to the candy tray. Their buttery snap pairs with caramel, chocolate, and brown sugar like old friends. These Southern-inspired sweets taste like holiday tradition. They also pack well for gifting and store like a dream.

Pecan Pralines Recipe

Classic, creamy, and full of toasted pecans. These set fast, so keep your spoon ready.

• Ingredients:
  • 2 cups pecans
  • 2 cups sugar
  • 1 cup evaporated milk
  • 1/4 cup butter
  • 1 tsp vanilla
• Directions:
  1. Heat oven to 350°F. Toast pecans for 5 minutes.
  2. In a heavy saucepan, mix sugar and evaporated milk. Bring to a boil over medium heat, stirring often, about 10 minutes, until 238°F.
  3. Remove from heat, stir in butter, pecans, and vanilla. Stir until the mixture thickens and looks matte, about 2 minutes.
  4. Drop by spoonfuls onto waxed paper. Cool for 30 minutes.
• Yield: 24 pralines
• Storage: Store in tins or an airtight container at room temperature for up to 1 week. Layer with waxed paper to prevent sticking.
• Tip: Work quickly. Once it thickens, it sets in seconds.

Homemade Turtles Recipe

Sweet caramel, crisp pecans, and smooth chocolate. They taste like a candy shop favorite.

• Ingredients:
  • 1 cup pecan halves
  • 1/2 cup caramel sauce
  • 12 oz milk chocolate chips
  • 1 tbsp shortening
• Directions:
  1. Line a baking sheet with parchment. Arrange 4 to 5 pecan halves into clusters. Make about 20 clusters.
  2. Warm caramel in the microwave for 20 seconds. Spoon a small dollop over each cluster. Chill 10 minutes.
  3. Microwave chocolate chips with shortening for 1 minute. Stir until smooth.
  4. Spoon chocolate over caramel and pecans. Chill until set.
• Yield: 20 turtles
• Storage: Keep in a covered container in a cool spot for 2 weeks. Separate layers with parchment.
• Tip: For a softer center, melt soft caramels with a splash of cream.

Pecan Logs Recipe

A no-bake favorite with a candy shop look. The pecan-studded center stays tender under a chocolate shell.

• Ingredients:
  • 2 cups powdered sugar
  • 1/4 cup corn syrup
  • 2 tbsp butter, soft
  • 1 tsp vanilla
  • 2 cups chopped pecans
  • 1 lb chocolate candy coating
• Directions:
  1. In a bowl, mix powdered sugar, corn syrup, butter, and vanilla into a dough.
  2. Knead in chopped pecans until evenly distributed.
  3. Shape into eight 1×4-inch logs. Chill 1 hour.
  4. Melt candy coating. Dip logs, letting excess drip off. Set on waxed paper to harden.
• Yield: 8 logs
• Storage: Store at room temperature for 10 days, or refrigerate up to 3 weeks.
• Tip: Roll tightly for a neat shape. Slice into bite-size pieces for gifting.

Pecan Tassies Recipe

These taste like mini pecan pies, with a tender cream cheese crust and glossy filling.

• Ingredients:
  • Crust: 1 cup butter, soft; 6 oz cream cheese, soft; 2 cups flour
  • Filling: 1 1/2 cups brown sugar; 2 eggs; 2 tsp vanilla; 1 1/2 tbsp butter, melted; 1 cup chopped pecans
• Directions:
  1. Mix crust ingredients until smooth. Chill 1 hour.
  2. Heat oven to 350°F. Press small balls of dough into mini muffin tins to form shells.
  3. Whisk filling ingredients. Spoon into crusts, filling halfway.
  4. Bake 20 minutes. Cool in pan, then remove.
• Yield: 48 tassies
• Storage: Store covered at room temperature for 3 days, or refrigerate up to 1 week. Freeze up to 2 months.
• Tip: Filling puffs as it bakes. Keep it to half full to avoid overflow.

Buttermilk-Pecan Pralines Recipe

Buttermilk adds a gentle tang that balances the sweetness. The texture is creamy with a crisp edge.

• Ingredients:
  • 3 cups pecans
  • 2 cups sugar
  • 1 cup buttermilk
  • 1 tsp baking soda
  • 2 tbsp butter
  • 1 tsp vanilla
• Directions:
  1. Toast pecans at 350°F for 5 minutes.
  2. In a heavy pot, combine sugar, buttermilk, and baking soda. Boil over medium heat to 235°F, about 10 to 12 minutes, stirring often.
  3. Remove from heat. Stir in butter, pecans, and vanilla. Mix until the candy thickens to soft-ball texture.
  4. Drop onto parchment to set.
• Yield: About 30 pralines
• Storage: Store in tins at room temperature for 7 to 10 days.
• Tip: Stir constantly in the last minute for a smooth finish.

Fudge Pecan Bourbon Balls Recipe

Soft chocolate fudge centers wrapped in a cocoa-pecan cookie crumb. They are perfect for gift boxes.

• Ingredients:
  • 2 cups crushed vanilla wafers
  • 1 cup powdered sugar
  • 1/2 cup chopped pecans
  • 1/4 cup cocoa
  • 1/4 cup bourbon
  • 3 tbsp corn syrup
  • Fudge center: 1 cup chocolate chips, 1/2 cup condensed milk
• Directions:
  1. Melt chocolate chips with condensed milk until smooth. Chill until scoopable.
  2. Mix wafers, powdered sugar, pecans, cocoa, bourbon, and corn syrup.
  3. Scoop 1 tsp fudge, roll into balls.
  4. Wrap each fudge ball with the wafer mixture. Roll in sugar to coat. Chill until firm.
• Yield: About 30 balls
• Storage: Refrigerate in an airtight container for up to 2 weeks. Flavor deepens on day two.
• Tip: Swap bourbon with vanilla for a non-alcoholic version.

Crunchy Pecan Pie Bites Recipe

All the pecan pie flavor in a crisp phyllo shell. Simple, fast, and great for parties.

• Ingredients:
  • 1 cup chopped pecans
  • 1/2 cup brown sugar
  • 1/4 cup corn syrup
  • 2 tbsp butter, melted
  • 1 egg
  • 1 tsp vanilla
  • 1 package mini phyllo shells
• Directions:
  1. Heat oven to 350°F. Place phyllo shells on a baking sheet.
  2. Mix pecans, brown sugar, corn syrup, butter, egg, and vanilla.
  3. Spoon filling into 15 shells.
  4. Bake 15 minutes. Cool before serving.
• Yield: 15 bites
• Storage: Best the day made. For make-ahead, bake and cool, then store airtight for 24 hours. Re-crisp in a 300°F oven for 4 minutes.
• Tip: Use store-bought shells to save time and get a clean crunch.

Gifting idea: Pack a mix of pralines, turtles, and bourbon balls in small tins. Add parchment squares and a note about ingredients. It feels personal and thoughtful, and the pecan crunch holds up well in transit.

No-Bake and Easy Truffles for Quick Holiday Magic

When the calendar fills up, no-bake candy is a lifesaver. You get rich flavor, tidy portions, and zero oven time. These truffles and bars are simple to assemble, great for kids to help with, and perfect for last-minute gifts. Make them ahead, chill until firm, then pack in tins. The payoff is big for very little effort.

Mint Oreo Truffles Recipe

Cool mint meets creamy chocolate in a bite-size treat. The green coating looks festive on any tray.

• Ingredients:
  • 36 mint Oreos
  • 8 oz cream cheese, softened
  • 12 oz green candy coating
  • Crushed mint candies, for topping
• Directions:
  1. Pulse Oreos in a food processor until fine crumbs.
  2. Mix crumbs with cream cheese until a soft dough forms.
  3. Roll into 1-inch balls, about 48 pieces. Place on a lined sheet.
  4. Chill 30 minutes.
  5. Melt green candy coating gently. Use a double boiler for a smooth dip.
  6. Dip each ball, tap off excess, and set on parchment. Sprinkle with crushed mint.
  7. Chill until set.
• Why it works:
  • The cream cheese gives a truffle-like center with no cooking.
  • Mint flavor reads holiday without extra steps.
• Variations:
  • Use white candy coating and add crushed candy canes on top.
  • Mix in 1 teaspoon vanilla for a softer mint finish.
• Make-ahead and storage:
  • Refrigerate in an airtight container up to 1 week.
  • Freeze undipped balls for 2 months. Thaw in the fridge, then dip.

Oreo Cookie Balls Recipe

Fudgy, chocolate-covered bites that everyone knows and loves. They are fast, pretty, and kid-approved.

• Ingredients:
  • 36 Oreo cookies
  • 8 oz cream cheese, softened
  • 12 oz chocolate candy melts
  • Sprinkles, for topping
• Directions:
  1. Crush cookies finely. Stir in cream cheese until fully blended.
  2. Roll into 1-inch balls, about 36 pieces.
  3. Freeze 15 minutes to firm.
  4. Melt chocolate candy melts until smooth.
  5. Dip each ball, let excess drip off, and add sprinkles.
  6. Refrigerate until firm.
• Why it works:
  • Minimal ingredients, big chocolate flavor.
  • Smooth coating seals in moisture for a soft bite.
• Variations:
  • Tint white melts red or green with oil-based color.
  • Add 1 teaspoon peppermint extract to the dough for a mint version.
• Make-ahead and storage:
  • Refrigerate up to 1 week. For gifting, layer with parchment in a tin.
  • Freeze dipped balls up to 2 months. Thaw in the fridge.

No-Bake Chocolate Mint Snowballs Recipe

These roll up fast and look like fresh snow. You can make them boozy for the adults or minty-sweet for kids.

• Ingredients:
  • 2 cups powdered sugar
  • 2 cups crushed chocolate cookies
  • 1/2 cup chopped pecans
  • 1/4 cup cocoa powder
  • 1/2 cup light corn syrup
  • 1/4 cup Irish cream, or mint extract plus milk to equal 1/4 cup
  • 1/2 cup powdered sugar, for rolling
• Directions:
  1. In a bowl, mix powdered sugar, crushed cookies, pecans, cocoa, corn syrup, and liquid of choice.
  2. Stir until the mixture holds together like a soft dough.
  3. Roll into 1-inch balls, about 36 pieces.
  4. Roll each ball in powdered sugar.
  5. Chill to firm and store in the fridge.
• Why it works:
  • No heating, just mix and roll.
  • The sugar coat gives a snowy look that fits winter trays.
• Variations:
  • Skip nuts or swap in mini chocolate chips.
  • Use orange extract for a chocolate-orange twist.
• Make-ahead and storage:
  • Refrigerate in a covered container up to 10 days.
  • Flavor deepens on day two, so they are great to make early.

Almond Snowballs Recipe

Nutty, sweet, and tender inside. The almond aroma makes them feel special without baking.

• Ingredients:
  • 2 cups crushed vanilla wafers
  • 1 cup powdered sugar
  • 1 cup ground almonds
  • 1/4 cup light corn syrup
  • 2 tbsp almond liqueur, or almond extract to taste
  • Extra powdered sugar, for coating
• Directions:
  1. Combine crushed wafers, powdered sugar, ground almonds, corn syrup, and liqueur or extract.
  2. Mix until it forms a moldable dough.
  3. Roll into 1-inch balls, about 30 pieces.
  4. Coat in powdered sugar.
  5. Let sit for 1 day at room temperature to develop flavor, then store.
• Why it works:
  • Vanilla wafers give body and a gentle sweetness.
  • Almond adds richness with no cooking.
• Variations:
  • Toast almonds first for deeper flavor.
  • Roll in finely shredded coconut instead of powdered sugar.
• Make-ahead and storage:
  • Store airtight at room temperature up to 5 days, or refrigerate 2 weeks.
  • Refresh the sugar coat before serving if it absorbs.

Saltine Cracker Toffee Recipe

This takes minutes and tastes like candy shop toffee. The sweet-salty snap is addictive.

• Ingredients:
  • 40 saltine crackers
  • 1 cup butter
  • 1 cup brown sugar
  • 2 cups semi-sweet chocolate chips
  • Chopped nuts, optional
• Directions:
  1. Heat oven to 350°F. Line a 10×15-inch pan with foil and place crackers in a single layer.
  2. In a saucepan, boil butter and brown sugar for 3 minutes, stirring often. Watch closely to avoid burning.
  3. Pour over crackers and spread. Bake 5 minutes.
  4. Sprinkle chocolate chips over hot toffee. Let melt, then spread smooth.
  5. Top with nuts if using. Cool completely, then break into pieces.
• Why it works:
  • The cracker base gives even layers and a light crunch.
  • Quick caramel forms a classic toffee texture in minutes.
• Variations:
  • Add flaky sea salt on the chocolate.
  • Use chopped peppermint candies for a holiday spin.
• Make-ahead and storage:
  • Store in an airtight tin at room temperature up to 1 week.
  • For crisper pieces, chill 20 minutes before breaking.

No-Bake Fudge Toffee Bars Recipe

All the flavor of classic fudge with a gentle chew from toffee. No thermometer needed.

• Ingredients:
  • 2 cups chocolate chips
  • 1 can, 14 oz, sweetened condensed milk
  • 1 cup crushed toffee bits
  • 1/2 cup chopped pecans
  • 1 tsp vanilla
  • Optional base: graham crackers for lining the pan
• Directions:
  1. Line an 8×8-inch pan with foil. For a base, cover the bottom with graham crackers.
  2. Melt chocolate chips with condensed milk over low heat, stirring until glossy.
  3. Remove from heat. Stir in toffee bits, pecans, and vanilla.
  4. Press into the pan. Smooth the top.
  5. Chill 2 hours, then cut into 16 bars.
• Why it works:
  • Condensed milk keeps the bars soft and sliceable.
  • Toffee adds crunch that holds up in the fridge.
• Variations:
  • Swap pecans for almonds or leave nuts out.
  • Use milk chocolate chips for a sweeter bar.
• Make-ahead and storage:
  • Refrigerate up to 10 days, layered with parchment.
  • Freeze up to 2 months. Thaw in the fridge before cutting.

Quick tip for gifting: Pack a trio combo, like Mint Oreo Truffles, Almond Snowballs, and Saltine Toffee. Mix textures on the plate, add a few fresh sprigs of rosemary for scent, and you have a tidy, high-impact treat box with almost no cook time.

Fun and Unique Christmas Candies to Wow Your Guests

Photo by Nicole Michalou

Holiday trays need a few joyful surprises, the kind that spark conversation and make kids’ eyes light up. Think colorful windows, playful shapes, and nostalgic candies that are as fun to make as they are to eat. These recipes are simple, reliable, and easy to customize with colors, flavors, and textures.

Potato Candy Recipe

Old-fashioned and unbelievably good, this sweet uses a humble potato to bind the dough. No one guesses the secret ingredient, they just ask for seconds.

• Ingredients:
  • 1 small potato, boiled, peeled, mashed, and cooled (about 1/2 cup)
  • 1 lb powdered sugar, plus extra for dusting
  • 1 tsp vanilla extract
  • 6 oz creamy peanut butter
  • 1/2 cup finely shredded coconut, optional
• Directions:
  1. In a bowl, mix mashed potato and vanilla. Add powdered sugar in batches until a smooth, soft dough forms.
  2. Dust a sheet of parchment with powdered sugar. Roll dough into a thin rectangle, about 1/8 inch thick.
  3. Spread peanut butter evenly over the surface.
  4. Tightly roll up jelly-roll style, using the parchment to help. Wrap and chill for 1 hour.
  5. Slice into 1/2-inch pinwheels. Roll edges in coconut if using.
• Yield: About 40 pieces
• Tips and serving:
  • Use plain mashed potato only, no butter or milk.
  • Chill well for clean slices.
  • Arrange pinwheels in a spiral on a platter for a retro candy-shop look.

Cathedral Window Cookies Recipe

Bright “stained glass” slices that require no baking. The colorful marshmallows shine in every cut.

• Ingredients:
  • 12 oz mini marshmallows
  • 1/2 cup butter, melted
  • 1 1/2 cups chopped walnuts
  • 12 oz chocolate chips, melted
  • 1 cup mini colored marshmallows or chopped gumdrops
  • Powdered sugar, for dusting
• Directions:
  1. In a large bowl, whisk melted chocolate and melted butter until glossy. Stir in walnuts.
  2. Fold in plain mini marshmallows and the colored marshmallows or gumdrops. Mix gently to keep the pieces whole.
  3. Divide mixture onto two sheets of plastic wrap. Shape each into a firm log, about 2 inches thick. Wrap tightly.
  4. Chill overnight until solid.
  5. Unwrap, slice into 1/2-inch rounds, and dust lightly with powdered sugar.
• Yield: About 30 slices
• Tips and serving:
  • Do not melt the colored pieces. Keeping them intact creates the stained glass effect.
  • Roll logs in shredded coconut before chilling for a snowy border.
  • Use red and green marshmallows for a bold holiday palette.

Puppy Chow Snack Mix Recipe

Snackable, crunchy, and perfect for big bowls at parties. This is not candy in the strict sense, but it belongs on the holiday table.

• Ingredients:
  • 9 cups Chex cereal
  • 1 cup chocolate chips
  • 1/2 cup peanut butter
  • 1/4 cup butter
  • 1 1/2 cups powdered sugar
• Directions:
  1. In a microwave-safe bowl, heat chocolate chips, peanut butter, and butter in 30-second bursts, stirring until smooth.
  2. Pour over Chex in a large bowl. Toss gently to coat.
  3. Spread on a sheet to cool for 10 minutes.
  4. Transfer to a large bag with powdered sugar. Shake until every piece is covered.
• Yield: About 10 cups
• Tips and serving:
  • Add red and green M&M’s for a holiday twist.
  • Mix in pretzels for extra salt and crunch.
  • Bag in cellophane with ribbon for easy gifts.

Mrs. Floy’s Divinity Recipe

Light, cloud-like candies with a clean vanilla finish. Humidity matters with this one, so choose a dry day for the best set.

• Ingredients:
  • 2 2/3 cups sugar
  • 2/3 cup light corn syrup
  • 1/2 cup water
  • 2 egg whites
  • Pinch of salt
  • 1 tsp vanilla extract
  • 1/2 cup chopped pecans
• Directions:
  1. In a saucepan, boil sugar, corn syrup, and water to 250°F, the hard-ball stage.
  2. Beat egg whites with salt to stiff peaks.
  3. With the mixer running, slowly stream the hot syrup into the whites. Beat until the mixture thickens, loses its gloss, and holds shape, about 8 to 10 minutes.
  4. Beat in vanilla. Fold in pecans.
  5. Drop spoonfuls onto waxed paper. Let dry for 12 hours.
• Yield: About 40 pieces
• Tips and serving:
  • Work quickly, the mixture sets fast.
  • Top with a pecan half or a pinch of crushed peppermint.
  • Store in an airtight container with waxed paper between layers.

Chocolate Covered Marshmallow Reindeer Pops Recipe

Playful, charming, and great for kids’ parties. These pops double as edible place cards when you add a little name tag to each stick.

• Ingredients:
  • 24 large marshmallows
  • 24 lollipop sticks
  • 12 oz chocolate chips
  • Small pretzels, halved for antlers
  • Red candies for noses
  • Mini chocolate chips for eyes
• Directions:
  1. Push a lollipop stick into each marshmallow.
  2. Melt chocolate until smooth. Dip marshmallows, letting excess drip off.
  3. While the coating is wet, attach two pretzel halves for antlers, a red candy nose, and two mini chips for eyes.
  4. Set on parchment to dry, or stand in a foam block for neat antlers.
• Yield: 24 pops
• Tips and serving:
  • Use mini peanut butter cups as bases if you want them to stand upright.
  • Add a tiny bow or bell to the stick for a festive touch.
  • Offer a white chocolate batch for “snowy” reindeer.

Stained Glass Candy Recipe

Hard candy shards that look like holiday ornaments. The colors catch the light on a platter and always get compliments. If you prefer a no-mold approach, you can pour onto a greased sheet and crack it like toffee.

• Ingredients:
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 cup water
  • 1 tbsp unflavored gelatin
  • Assorted gel food colors
  • 1/2 tsp peppermint extract, or flavor of choice
  • Powdered sugar, for dusting
• Directions:
  1. Bloom gelatin in 2 tbsp cold water. Set aside.
  2. In a saucepan, bring sugar, corn syrup, and 1/4 cup water to a boil. Cook to 300°F, the hard-crack stage.
  3. Remove from heat. Cool to 250°F. Stir in the bloomed gelatin until dissolved.
  4. Add flavoring. Divide into heatproof cups and tint with food colors.
  5. Pour into a lightly greased pan fitted with dividers, or into silicone molds. Let cool completely.
  6. Break into pieces and dust lightly with powdered sugar to prevent sticking.
• Yield: Varies by mold, about 1 pan
• Tips and serving:
  • Use silicone molds for stars, trees, or bells for a themed tray.
  • Mix flavors by color so guests can pick their favorite.
  • Bag as “holiday glass” with ribbon for quick gifts.

Quick plating idea: Build a whimsical board with divinity clouds, stained glass shards, and reindeer pops standing in a mug. Add the cathedral windows for color and a bowl of puppy chow for crunch. The mix of shapes and textures makes your tray look like a tiny candy shop opened on your table.

A tray of homemade candy does more than sweeten the table, it sets a mood. Simple steps, a warm pan, and a sprinkle of peppermint, that is how traditions grow. These Christmas candy ideas for holidays turn small moments into memories, whether you stir fudge, snap toffee, or roll bright truffles. The gift is not only the bite, it is the time together and the stories that show up while chocolate cools on the counter.

Pick two or three recipes to start, then add a new one each year. Swap nuts, play with extracts, or try a different chocolate, small tweaks keep familiar favorites fresh. Share a mixed tin with neighbors, bring a colorful board to a party, or tuck a few pieces into lunch boxes for a quiet surprise. Have a tip or a family must-make candy? Comment with your favorites, and pin this guide for later so it is handy when the season gets busy.

Wishing you calm kitchens, clean slices, and sweet, bright holidays.

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