It is a tradition at our house to create several candy recipes and
make a beautiful platter to share at parties or as gifts. We make
candy throughout the weeks of December or even a month ahead of
I cut fudge into individual squares and freeze it. Then take some
out as I need it and make a platter of different varieties. Here are
some of our favorite homemade candy recipes that you can make with
your kids this Holiday season. Just remember to save some for your
own family too!!
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Homemade Christmas Candy Recipes
Homemade Peanut Butter Candy
3/4 Cup peanut butter
3/4 Cup powdered sugar
1 Tablespoon butter
Have the kids prepare this part while the adult is heating the
chocolate. In small bowl, mix peanut butter and powdered sugar until
milk chocolate chips
1 teaspoon vanilla
In small saucepan, melt 1 pkg. milk chocolate chips, vanilla and 2
Tablespoons shortening over low heat. Stir frequently. Using mini
muffin cups spread chocolate with back of spoon along bottom and
along sides of muffin cups. Or place a small spoonful and shake pan
Cool in freezer or refrigerator. When firm, drop peanut butter
mixture over chocolate cups.
Melt more milk chocolate if necessary. Spread chocolate with spoon
over peanut butter mixture and along tops of muffin cups to seal.
Tip: milk chocolate chips gives the best flavor semi-sweet chips
will not have as good a taste.
* For this recipe, using mini muffin cups, 1 bag of chocolate chips
will yield 45-50 mini cups and another ½-3/4 bag to cover the tops.
Muffin cup pans are not necessary you can arrange paper muffin cups
inside cake pan or cookie sheet.
Chocolate Peanut Balls
1 Cup peanut butter
1 7 oz. Jar marshmallow creme
1 ½ Cups crisp rice cereal
1 ½ Cups semisweet chocolate chips
4 teaspoons shortening
Stir together peanut butter and marshmallow creme in bowl until well
blended. Add cereal and stir until coated. Melt chocolate chips and
shortening in microwave until melted. Stir until smooth. Roll cereal
mixture into balls and dip in chocolate. Place on waxed paper and
chill until set.
Christmas Candy Recipes for Chocolate Clusters
½ Cup semisweet chocolate chips
½ Cup raisins
½ Cup dry roasted peanuts
Line a baking sheet with waxed paper. Melt chocolate as directed on
bag. Stir in raisins and nuts. Drop by Tablespoons on waxed paper
and chill. You can also substitute raisins and peanuts for coconut.
Miniature pretzel twists
1 package (13 oz.) Rolo chocolate candies
Place pretzels onto foil lined cookie sheet. Place a Rolo candy on
top of each pretzel. Bake at 250 degrees for 4 minutes or until
candies are softened (candies will retain their shape). Immediately
place a pecan half on each candy and press down so candy fills
pretzel. Cool slightly and refrigerate until set.
Microwave Caramels Recipe
1/2 Cup butter
1/2 Cup white corn syrup
1/2 Cup white sugar
1/2 Cup brown sugar
1/2 Cup sweetened condensed milk
In saucepan, melt butter. Stir in corn syrup, white sugar, brown
sugar and condensed milk. Cook on medium-low stirring constantly.
Using a candy thermometer continue cooking until soft ball stage
about 238 degrees. You may need an adult's help with this step. Pour
into greased 8 inch pan. Let candy set for 20-30 minutes and then
cut into bite size pieces.
2 Cups sugar
1 Cup water
1 Cup corn syrup
½ teaspoon salt
2 Cups peanuts
1 Tablespoon butter
1 teaspoon vanilla
½ teaspoon baking soda
Have younger kids help pour the ingredients together and the adult
cook on the stove. In saucepan, combine sugar, water, corn syrup.
Cook mixture over low heat, stirring constantly or keep lid on until
sugar dissolves. Increase heat and bring syrup to boil. Cook until
temperature reads 260 degrees on candy thermometer. Add peanuts and
salt, cook to 300 degrees or hard crack stage. Remove from heat; add
butter, vanilla and soda. Pour brittle onto buttered pan. Allow to
cool. Kids can help break brittle into pieces.
Homemade Peanut Brittle: Traditional Christmas Candy Recipes
2- 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla extract
*1 to 2 drops red food coloring
In a saucepan add sugar, corn syrup and water. Cook on medium and
stir until sugar is dissolved. Turn to low and continue cooking
without stirring until a candy thermometer reads 260 degrees. (you
may need an adult's help with this step) Meanwhile in a mixing bowl
add 2 egg whites. Beat on high until stiff peaks form. Once candy
thermometer reads 260 degrees add the hot mixture to the egg whites
while mixing. Add vanilla and red food coloring. Continue to mix
until thickens. Lay out a sheet of waxed paper and drop candy by
spoonfuls making mounds. Let cool.
*You can make green divinity just by adding green food coloring
instead of red. Or leave food coloring out for pure white divinity.