Best 20+ Sugar-Free Candy Recipes for the Holidays (Easy)

Best 20+ Sugar-Free Candy Recipes for the Holidays (Easy) brings festive flavor and steady energy to every party. Think glossy chocolate truffles, peppermint bark, almond toffee, and jewel-bright gummies. They use erythritol or stevia for fewer net carbs and clean flavor. Short ingredient lists, quick steps, and smart tips on texture keep results crisp, chewy, and gift-ready.

Classic Sugar-Free Fudge Recipes to Wow Your Guests

Rich, smooth, and melt-in-your-mouth, fudge feels like the holidays in every bite. These versions skip the sugar, yet keep the creamy texture and deep flavor you expect. I use sugar-free chips and condensed milk alternatives, plus balanced sweeteners, so you get that classic set without graininess or a bitter aftertaste.

Photo by Skyler Ewing

Foolproof Sugar-Free Fudge Recipe

This is the reliable, no-stress chocolate fudge that anchors any candy tray.

Ingredients:

3 cups sugar-free chocolate chips
1 can (14 oz) sweetened condensed milk alternative (sugar-free)
1/4 cup butter
1 tsp vanilla extract
1/2 to 1 cup chopped nuts, optional

Steps:

Line an 8×8 inch pan with parchment, leaving overhang for lifting.
Add chocolate chips, condensed milk alternative, and butter to a saucepan.
Melt over low heat, stirring slowly until silky and smooth.
Remove from heat, stir in vanilla and nuts if using.
Pour into the prepared pan and smooth the top.
Chill for 2 hours, then lift out and cut into squares.

Tips:

Keep the heat low to avoid scorching. Gentle heat gives a glossy finish.
If your chips are not melting evenly, remove from heat and keep stirring. Residual heat finishes the job.
For a softer bite, use a blend of erythritol and allulose in your condensed milk alternative.
Storage: Refrigerate in an airtight container for up to 10 days. Freeze up to 2 months.

Sugar-Free Butterscotch Fudge Delight

Warm, buttery notes with a hint of vanilla. It is a fast favorite and a tidy cleanup.

Ingredients:

2 cups butterscotch chips (sugar-free)
1 can sugar-free sweetened condensed milk
1/2 cup chopped pecans
1 tsp vanilla extract

Directions:

Line an 8×8 inch pan with parchment.
In a large microwave-safe bowl, combine chips and condensed milk.
Microwave in 30-second intervals, stirring well each time, until smooth.
Stir in vanilla and pecans.
Spread into the pan and smooth the top.
Refrigerate 1 to 2 hours until firm. Slice and serve.

Why it works:

Butterscotch chips melt quickly, so you avoid extra dishes and stovetop mess.
The pecans add crunch that balances the creamy base. It disappears fast at parties.

Salted Caramel Sugar-Free Fudge

Sweet meets salty in a silky square with a subtle caramel swirl.

Ingredients:

3 cups sugar-free caramel chocolate
14 oz sugar-free condensed milk
1/2 tsp fine sea salt
1/4 cup sugar-free caramel bits

Steps:

Line an 8×8 inch pan with parchment.
Add caramel chocolate and condensed milk to a saucepan.
Melt over low heat, stirring until smooth.
Remove from heat, stir in half the caramel bits and the sea salt.
Pour into the pan. Scatter remaining caramel bits over the top, then swirl lightly.
Cool for 3 hours in the fridge before cutting.

Make it shine:

Use fine sea salt for even seasoning. Flaky salt can sit on top and give pops of flavor if you prefer.
For a deeper caramel hit, add a few drops of caramel extract to the melted base.

Mamie Eisenhower’s Timeless Sugar-Free Chocolate Fudge

This nod to the 1950s favorite keeps the spirit of Mamie’s famous fudge, minus the sugar. Her original recipe became a hit in the mid-century, often called Million Dollar Fudge.

Ingredients:

4 cups sugar-free powdered sugar
1/2 cup cocoa powder
1/2 cup evaporated milk (sugar-free)
1/2 cup butter
1 tsp vanilla extract
1 cup chopped nuts

Directions:

Line an 8×8 inch pan with parchment.
In a bowl, whisk powdered sweetener and cocoa until no lumps remain.
Melt butter, then whisk in evaporated milk.
Pour the warm butter-milk mix over the dry ingredients.
Beat with a hand mixer until thick, glossy, and creamy.
Mix in vanilla and nuts, then press into the pan.
Chill until set, then cut into neat squares.

Notes:

Beating while the mixture is warm creates that dense, creamy texture.

Millionaire’s Rich Sugar-Free Fudge

Three layers, one stunning bite. It is like millionaire’s shortbread meets fudge, with a crumbly base, smooth caramel, and a glossy chocolate top.

Ingredients:

Shortbread base: 1 cup almond flour, 1/4 cup butter, pinch of salt
Caramel layer: 1/2 cup sugar-free caramel sauce
Chocolate layer: 2 cups sugar-free chocolate chips, 7 oz sugar-free condensed milk

Layer and chill:

Line an 8×8 inch pan with parchment.
Shortbread base: Melt butter, stir into almond flour and salt. Press firmly into the pan.
Bake base at 325°F for 10 to 12 minutes, just until set. Cool 10 minutes.
Caramel layer: Warm the sugar-free caramel sauce until pourable. Spread over the base. Chill 20 minutes.
Chocolate layer: Melt chocolate chips with condensed milk over low heat, stirring until smooth.
Pour chocolate over caramel, smooth the top, and tap the pan to release air bubbles.
Refrigerate, uncovered, for 1 hour, then cover and chill overnight for clean cuts.

Serving and storage:

Cut with a hot, dry knife for sharp edges.
Store chilled up to 1 week. Freeze in layers with parchment for 2 months.

Expert tip:

For silkier texture in any fudge, aim for slow melting and minimal stirring once smooth. Extra stirring as it cools can add graininess, especially with erythritol-forward blends.

Pecan-Packed Sugar-Free Candies for Nut Lovers

Pecans shine in holiday candies because they bring three things you want in every bite: buttery richness, toasty crunch, and a naturally sweet finish that pairs well with sugar-free swaps. Their high fat content softens textures that can get gritty with some sweeteners, and their flavor stands up to chocolate, caramel, and spice. Use balanced blends like allulose with erythritol for a clean taste and smoother set. Toast your pecans first for even deeper flavor, just 6 to 8 minutes at 350°F, until fragrant.

Easy Sugar-Free Pecan Pralines

Classic Southern candy, made simple and sweetener friendly. The key is heat control and a calm stir.

Ingredients:

1 cup sugar-free brown sugar substitute
1/2 cup heavy cream
2 tbsp butter
1 1/2 cups pecan halves
1 tsp vanilla extract

Steps:

Line a sheet pan with parchment. Have a spoon ready.
In a heavy saucepan, combine brown sweetener and cream. Bring to a gentle boil over medium heat.
Cook to soft-ball stage, about 235 to 240°F. Stir slowly to prevent scorching.
Remove from heat. Add butter, pecans, and vanilla. Stir until the mixture thickens and loses some gloss.
Drop spoonfuls onto parchment. Cool 30 minutes until firm.

Tips for non-sticky results:

Use a thermometer for accuracy. Overcooked pralines turn crumbly, undercooked stay tacky.
Choose a brown sweetener with allulose for a softer bite. Pure erythritol can set harder.
Do not make on a very humid day if you can help it.

Homemade Sugar-Free Turtles Candy

Salty pecans, soft caramel, and a glossy chocolate cap. These make easy gifts.

You will need:

1 cup sugar-free caramel bits
2 tbsp heavy cream
24 pecan halves
1 cup sugar-free chocolate chips

Directions:

Arrange pecans in clusters of three on a parchment-lined tray.
In a bowl, melt caramel bits with cream in short bursts, stirring until smooth.
Spoon small rounds of caramel over each cluster. Chill 10 minutes.
Melt chocolate chips until smooth, then drizzle or spoon over caramel.
Chill until fully set. Store in a tin with parchment layers.

Make it your way:

Add a pinch of flaky salt on top for balance.
Use dark chocolate chips for a richer finish.

Sugar-Free Pecan Logs

These no-bake logs are dense, nutty, and great for slicing into bites.

Ingredients:

2 cups powdered sugar-free sweetener mix
1/2 cup butter, softened
1 tsp vanilla
1 cup chopped pecans
Sugar-free chocolate coating
Unsweetened shredded coconut, optional

Steps:

Beat powdered sweetener, butter, and vanilla into a smooth dough.
Fold in pecans. Shape into 2 to 3 short logs.
Wrap tightly in plastic and chill 30 minutes.
Dip or brush logs with melted sugar-free chocolate. Chill to set.
For extra festivity, roll in coconut while the coating is tacky.

Quick notes:

If the dough is too soft, add a bit more powdered sweetener.
Slice with a hot knife for clean pieces.

Mini Sugar-Free Pecan Tassies

All the cozy flavor of pecan pie, tucked into a two-bite shell.

Crust:

1 cup almond flour
1/2 cup butter, softened
3 tbsp sugar-free granular sweetener

Filling:

1/2 cup sugar-free syrup
2 large eggs, lightly beaten
1 cup chopped pecans

Directions:

Heat oven to 350°F. Grease a 24-cup mini muffin tin.
Mix crust ingredients until a soft dough forms. Press into cups to form thin shells.
Whisk syrup and eggs. Stir in pecans.
Spoon filling into shells, about 3/4 full.
Bake 20 to 25 minutes, until set and golden at the edges. Cool before removing.

Smart swap:

Use a syrup with allulose for a softer set and less cooling aftertaste.

Sugar-Free Buttermilk Pecan Pralines

Buttermilk adds a gentle tang that keeps each bite lively.

Ingredients:

2 cups sugar-free granulated sweetener
1 cup buttermilk
1/2 tsp baking soda
2 cups pecans
2 tbsp butter

Steps:

In a heavy pot, combine sweetener, buttermilk, and baking soda. Cook over medium heat, stirring, until the foam settles.
Continue cooking to 235°F, soft-ball stage.
Remove from heat. Stir in pecans and butter until thick and slightly matte.
Drop by spoonfuls onto wax paper. Let set until firm.

Why it works:

The mild acidity brightens flavor and cuts richness.

Bourbon-Infused Sugar-Free Fudge Pecan Balls

Bourbon flavor without the booze. Smooth, nutty, and perfect for gifting.

Ingredients:

1 cup sugar-free fudge mix
1/2 cup finely chopped pecans
2 tbsp bourbon extract (alcohol-free if preferred)
1/2 cup unsweetened shredded coconut
Sugar-free chocolate for dipping

Steps:

Combine fudge mix, pecans, and bourbon extract until workable.
Roll into small balls. Chill 10 minutes.
Roll in coconut, then dip in melted chocolate.
Refrigerate until set.

Tip:

If the mixture seems dry, add 1 to 2 tsp heavy cream.

Crunchy Sugar-Free Pecan Pie Bites

Fast, festive, and ideal for a party tray.

Ingredients:

1 1/2 cups pecans, chopped
1/2 cup sugar-free maple syrup
1/4 cup butter
Mini pie crusts using an almond flour base

Directions:

Prebake mini crusts until lightly golden.
In a skillet, simmer syrup and butter for 2 to 3 minutes. Add pecans and stir to coat.
Spoon mixture into crusts.
Bake at 375°F for 12 to 15 minutes. Cool before serving.

Expert tip for all pecan candies:

Toast pecans first, then cool before mixing. Warm nuts can melt coatings.
Store candies in airtight tins with parchment between layers. Most keep 1 week refrigerated, 2 months frozen.

Quick No-Bake Sugar-Free Truffles and Bites

Need a last-minute candy tray without turning on the oven? These truffles and bites come together fast, use pantry staples, and set in the fridge while you wrap gifts. Most are ready in under an hour, and each recipe has simple swaps to match your sweeteners and favorite flavors.

Photo by Jonathan Borba

No-Bake Sugar-Free Easy Truffles for Holiday Magic

The base is creamy, flexible, and perfect for flavor twists. Make a double batch and switch up the toppings to look like a full assortment from a candy shop.

Ingredients:

8 oz cream cheese, softened
2 cups crushed sugar-free cookies
1 cup sugar-free chocolate, melted
Toppings: chopped nuts, shredded coconut, sugar-free sprinkles, crushed peppermint

Steps:

Mix cream cheese and cookie crumbs until a soft dough forms.
Scoop and roll into 1-inch balls. Chill 10 minutes for easier dipping.
Dip each ball in melted chocolate, letting excess drip off.
Roll in toppings or sprinkle while tacky.
Chill 20 minutes until set.

Make it yours:

Add 1 tsp vanilla, almond, or orange extract.
Stir in 2 tbsp peanut butter or hazelnut spread (sugar-free) for a nutty profile.
Use dark or milk-style sugar-free chocolate for a different finish.

Smart tip:

If your sweetener cools the chocolate too fast, add 1 tsp refined coconut oil to keep the coating smooth.

Refreshing Mint Oreo Sugar-Free Truffles

A cool mint center with a chocolate shell. The green sprinkles make them look like they belong on a Christmas cookie plate.

Ingredients:

36 sugar-free Oreos, crushed
8 oz cream cheese, softened
1 tsp mint extract
12 oz sugar-free chocolate
Green sprinkles, sugar-free

Directions:

Combine crushed cookies, cream cheese, and mint extract until uniform.
Roll into balls and place on a parchment-lined tray.
Freeze 10 minutes to firm.
Dip in melted chocolate, then finish with green sprinkles.
Chill until set.

Quick notes:

Use peppermint extract for a sharper mint.
For bright color inside, mix in a few drops of green food coloring.

Serving and storage:

Keep chilled in an airtight container up to 1 week. Freeze up to 2 months.

Classic Sugar-Free Oreo Cookie Balls

Three ingredients, big payoff. These are the easy crowd-pleasers that disappear first.

You will need:

36 sugar-free Oreos, crushed to fine crumbs
8 oz cream cheese, softened
12 oz sugar-free chocolate, melted

Steps:

Mix cookie crumbs and cream cheese until smooth.
Roll into neat balls and place on parchment.
Dip in melted chocolate and set back on the tray.
Let set in the fridge until firm.

Helpful touches:

Garnish with a light crumble of cookie dust on top.
For a tuxedo look, drizzle with white-style sugar-free chocolate.

Snowy Sugar-Free Almond Snowballs

These taste like a winter wonderland in one bite. They need a brief bake for structure, then a warm roll in powdered sweetener for that snowy finish.

Ingredients:

1 cup almond flour
1/2 cup sugar-free powdered sweetener, plus more for rolling
1/4 cup butter, softened
1 tsp almond extract

Steps:

Heat oven to 350°F. Line a small baking sheet with parchment.
Mix almond flour, powdered sweetener, butter, and almond extract into a soft dough.
Roll into small balls and arrange on the sheet.
Bake 12 minutes, just until set at the edges.
While warm, roll in more powdered sweetener. Cool and roll again for a thicker coat.

Pro tips:

For softer centers, add 1 tbsp cream cheese to the dough.
Use a powdered blend with allulose if erythritol feels too cooling on the tongue.

What to serve with:

Pair with hot coffee or herbal tea. The almond aroma stands out and cuts through richer desserts.

Fun and Festive Sugar-Free Holiday Treats

Bring color, crunch, and sparkle to your candy trays without the sugar spike. These crowd-pleasers mix classic techniques with smart sweeteners, so you get the same textures you love. Think salty-sweet toffee, stained-glass shine, fluffy clouds of divinity, and adorable reindeer pops the kids can decorate. Keep a thermometer handy for the stovetop recipes, clear some space in the fridge, and let the holiday magic set.

Sugar-Free Saltine Cracker Toffee

Salty crackers, buttery toffee, and a chocolate cap. This is the sweet-and-salty bite that always goes first.

Ingredients:

40 saltine crackers
1 cup butter
1 cup sugar-free brown sugar substitute
2 cups sugar-free chocolate chips
Toppings: chopped nuts, crushed peppermint, or sea salt

Steps:

Heat oven to 350°F. Line a rimmed sheet pan with foil and parchment. Lay saltines in a single layer.
In a saucepan, combine butter and brown sweetener. Bring to a boil over medium heat and cook 5 minutes, stirring slowly.
Pour toffee over the crackers and spread evenly. Bake 5 minutes until bubbling.
Sprinkle chocolate chips over hot toffee. Wait 2 minutes, then spread until glossy.
Add nuts or toppings. Chill until firm, about 1 hour. Break into pieces.

Tips for a clean snap:

Use a brown sweetener with allulose for a slightly softer bite.

Sugar-Free No-Bake Fudge Toffee Bars

A layered bar with minimal effort. The base is sweet and dense, the top is smooth chocolate.

Ingredients:

2 cups sugar-free graham cracker crumbs
1 cup sugar-free toffee bits
1 can (14 oz) sugar-free condensed milk alternative
1 cup sugar-free chocolate, melted

Steps:

Line an 8×8 inch pan with parchment.
In a bowl, mix crumbs, toffee bits, and condensed milk alternative until thick.
Press firmly into the pan to make an even layer.
Pour melted chocolate over the top and smooth.
Chill 2 hours. Cut into bars with a hot knife.

Make it festive:

Add 1 teaspoon vanilla or a pinch of cinnamon to the base.
Scatter crushed sugar-free peppermint on top for holiday flair.

Surprisingly Simple Sugar-Free Potato Candy

Old-fashioned, quirky, and surprisingly good. The potato hydrates the dough for that soft, fudge-like bite.

Ingredients:

1 small mashed potato, about 1/2 cup, cooled
1 lb sugar-free powdered sweetener
1/2 cup peanut butter
Unsweetened shredded coconut, optional

Steps:

In a bowl, mix mashed potato with powdered sweetener. Stir until a soft dough forms.
Dust parchment with more powdered sweetener. Roll dough into a rectangle, about 1/4 inch thick.
Spread peanut butter in a thin, even layer.
Roll up tightly from the short side. Wrap and chill 30 minutes.
Slice into pinwheels. Roll edges in coconut if you like.

Notes:

If the dough is sticky, add more powdered sweetener. If crumbly, add 1 teaspoon milk or water.

Colorful Sugar-Free Cathedral Window Cookies

Shiny, jewel-like slices that look like stained glass. They add instant color to any tray.

Ingredients:

12 oz sugar-free chocolate
1/4 cup butter
1 cup sugar-free mini marshmallows
1/2 cup chopped nuts
Colored sprinkles or shredded coconut for coating

Steps:

Melt chocolate with butter over low heat, stirring until smooth. Cool 5 minutes, just until warm.
Fold in marshmallows and nuts.
Divide and shape into 2 logs on parchment. Roll in sprinkles or coconut.
Wrap and chill until firm, about 2 hours.
Slice into 1/2 inch rounds.

Helpful tip:

Let the chocolate cool slightly before mixing or the marshmallows will melt.

Addictive Sugar-Free Puppy Chow Snack Mix

Crunchy cereal in a creamy chocolate-peanut butter coat, finished with a snowy dusting.

Ingredients:

9 cups plain rice or corn cereal squares
1 cup sugar-free chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 1/2 cups sugar-free powdered sweetener

Steps:

Place cereal in a large bowl.
Melt chocolate, peanut butter, and butter together until smooth.
Pour over cereal and stir gently to coat.
Add powdered sweetener to a large bag. Add coated cereal and shake until fully covered.
Spread on parchment to set. Store airtight.

Flavor twists:

Add 1 teaspoon vanilla or a pinch of espresso powder to the melt.
Mix in salted peanuts for extra crunch.

Fluffy Sugar-Free Mrs. Floyd’s Divinity

Light, cloud-like candy with gentle chew. Humidity can affect the set, so pick a dry day if you can.

Ingredients:

2 cups sugar-free granulated sweetener
1/2 cup water
1/8 teaspoon salt
2 egg whites, room temperature
1 teaspoon vanilla extract
1 cup pecans, chopped

Steps:

In a saucepan, combine sweetener, water, and salt. Cook without stirring to 250°F, firm-ball stage.
Beat egg whites to stiff peaks.
With the mixer running, stream the hot syrup into the whites. Beat until thick, matte, and holds shape, 5 to 8 minutes.
Mix in vanilla and pecans.
Drop by spoonfuls onto parchment. Let dry until set.

Success tips:

If the mixture stays glossy and soft, keep beating another minute.
Avoid making divinity on a very humid day.

Adorable Sugar-Free Chocolate Covered Marshmallow Reindeer Pops

A cute project and a sweet treat. Kids love building the faces.

Ingredients:

12 large sugar-free marshmallows
12 oz sugar-free chocolate
Mini pretzels for antlers
Red sugar-free candies for noses
Lollipop sticks

Steps:

Insert a stick into each marshmallow.
Melt chocolate until smooth. Dip marshmallows and let excess drip.
Before the coating sets, attach pretzels as antlers and a red nose.
Stand upright in foam or a mug to set. Chill 10 minutes.

Decoration ideas:

Add candy eyes or a white chocolate drizzle for detail.
Use dark or milk-style sugar-free chocolate based on preference.

Sparkling Sugar-Free Stained Glass Candy

Hard candy with bright color and clean snap. Choose flavors that say holiday, like cinnamon or peppermint.

Ingredients:

1 cup sugar-free corn syrup
2 cups sugar-free granulated sweetener
1/4 cup water
1 teaspoon flavor extract
Food coloring

Steps:

Line a sheet pan with parchment. Lightly oil it.
In a heavy pot, combine corn syrup, sweetener, and water. Cook over medium heat to hard crack, 300°F, without stirring.
Remove from heat. Stir in flavor and a few drops of coloring.
Pour onto the prepared pan and tilt to spread thin.
Cool completely. Break into shards and dust lightly with powdered sweetener if desired.

Pro tips:

Use a calibrated thermometer for accuracy.
Work quickly after adding flavor so it pours smoothly.

From creamy fudge to shiny stained glass shards, these 24 sugar-free candy recipes bring holiday joy without the sugar crash. You get the classic snap, chew, and melt, plus clean flavor and reliable texture. The best part, they make it easy to include everyone at the table, whether you are watching carbs, blood sugar, or just want lighter sweets.

A few finishing tips that keep results consistent. Use a monk fruit blend for great taste and less cooling on the tongue (monk fruit with allulose or erythritol tends to set well). Keep candies in airtight tins with parchment between layers, and store them cool for up to 2 weeks. For gifts, pack clusters, bark, or truffles in jars, then tie on a simple tag with flavors and storage notes. If shipping, choose firm pieces like toffee, turtles, or snowballs, and wrap each layer snugly.

Feel free to riff. Swap dark or milk-style sugar-free chocolate to change the mood. Add orange zest, espresso powder, or crushed peppermint for a seasonal lift. Toast nuts for deeper flavor. If a batch tastes flat, add a pinch of salt or vanilla, then taste again. Small adjustments make a big difference, and you learn fast with these forgiving recipes.

Your turn to make the holidays sweet, simple, and a bit smarter. Try one recipe this week, then rate it in the comments and share your tweaks. What flavor combo surprised you most? Thanks for reading, and happy candy making.