How To Make Homemade Holiday Candy

Amazingly Easy Candy Recipes

Chocolate candy cups with toppings

'Tis the season of family, friends and lots of holiday parties. No matter what you’re celebrating this time of year, a tin of homemade candy is usually quite welcome. The trouble is most candy recipes call for extra time, special equipment and lots of candy-making experience. Here are some “traditional “holiday candy recipes that have been simplified to save time without losing the integrity of the flavor or texture. These are simple enough to whip up at almost the last moment, if the ingredients are at hand. Doubling the batches for gift giving is simple, and I can finish all my holiday candies in an afternoon. Finished candy will keep, tightly wrapped, for a month. Recipes include: Deluxe Chocolate Fudge, Microwave Peanut Butter Fudge, Peanut Brittle, English Toffee, Glazed Walnuts.

Deluxe Chocolate Fudge

Yield: 24 servings (depending who slices)


Candy Thermometer
9” Square Pan for Candy
Heavy Weight Saucepan
Wooden Spoon
Measuring Spoons/Utensils
Paper Cups or Candy Foil for Wrapping (optional)


3 Cups Granulated Sugar
3 Tbsp. Butter melted
1⁄4 tsp. Salt
1 tsp. Vanilla Extract
1⁄2 Cup Cocoa Powder
1 Cup Nuts–chopped (optional)
1 Cup Milk
2 Tbsp. Corn Syrup

  1. Grease pan with melted butter. Set aside.
  2. In a heavy-bottomed large saucepan, cook sugar, cocoa, salt, syrup, and milk over medium heat, slowly, until sugar dissolves and temperature reaches 234 F on your candy thermometer.
  3. Remove from heat, but DO NOT STIR while hot. Allow to cool to almost room temperature (110 F).
  4. With a wooden spoon, beat fudge until it loses its glossy appearance. Stir in nuts (if using) or mini marshmallows and nuts for Rocky Road Fudge.
  5. Spread mixture into greased pan and allow to cool completely or until fully set. Slice into pieces, eat or wrap to give away.

Microwave Peanut Brittle

Yield: 1 1⁄2 lbs.


2 Quart Casserole Dish or Microwaveable Bowl
Cookie Sheet
Wooden Spoon
Aluminum Foil


1 Cup Raw/Unsalted Peanuts
1 tsp. Butter
1 Cup Granulated Sugar
1 tsp. Vanilla
1⁄2 Cup Light Corn Syrup
1 tsp. Baking Soda
1⁄4 tsp. Salt

  1. Cover cookie sheet with foil and grease lightly with butter.
  2. Combine peanuts, sugar, corn syrup and salt in bowl.
  3. Microwave on high for 4 minutes, stir, and microwave 4 more minutes.
  4. Stir in butter and vanilla, cook 2 more minutes on high.
  5. Add baking soda and stir until light and foamy. *NOTE* The longer the mixture is stirred after adding the soda, the darker it will be when cooled.
  6. Pour onto lightly greased cookie sheet and allow to cool completely.
  7. Break into pieces by lifting foil and cracking. Store in airtight container.

Creamy Peanut Butter Fudge


9 Inch Square Dish
Heavy Bottomed Saucepan
Wooden Spoon
Candy Thermometer


2 Cups Sugar
2 Tbsp. Light Corn Syrup
Pinch of Salt
1⁄2 C Peanut Butter (creamy is best)
1⁄2 Cup Butter
1 tsp. Vanilla Extract
3⁄4 Cup Milk

  1. Grease pan with butter, set aside.
  2. In a saucepan, combine sugar, salt, butter, milk and corn syrup. Over medium heat, cook until temperature reaches 235 F and sugar dissolves. DO NOT STIR!
  3. Pour into pan and allow to cool completely. Cut into 24 slices.

English Toffee


2 Quart Saucepan
Cookie Sheet Wrapped in Foil
Candy Thermometer
Wooden Spoons


1 1⁄2 Cups Granulated Sugar
3 Tbsp. Water
1 Cup Butter (unsalted) + 1 Tbsp for greasing
1 tsp. Vanilla
1 Tbsp. Corn Syrup
1⁄2 Cup Sliced or Slivered Almonds
1 Cup Semi-Sweet Chocolate Chips or Grated Chocolate

  1. Grease foiled baking sheet with 1 Tbsp. butter. Sprinkle with almonds.
  2. In saucepan, combine sugar, butter, corn syrup and water. Cook over medium heat to 300 F, stirring constantly!
  3. Add vanilla and pour onto cookie sheet over nuts. Sprinkle with chocolate chips or grated chocolate.
  4. Cool completely and break into pieces.

Glazed Walnuts


2 Quart Saucepan
Wooden Spoon
Cookie Sheet
Candy Thermometer


1 Cup Granulated Sugar
1⁄2 tsp. Salt
1⁄2 Cup Water
1 tsp. Vanilla Extract
1 tsp. Cinnamon
1 lb. Walnuts, Almonds or Pecans

  1. Put sugar, water, salt and cinnamon into saucepan. Slowly bring to a boil over medium-high heat, until temperature reaches 236 F.
  2. Turn off heat, but leave pan on burner. Stir in nuts and vanilla.
  3. Pour onto cookie sheet and allow to cool to warm before separating. Cool completely before bagging as gifts. Store airtight but not refrigerated.



Share this article!

Follow us!

Find more helpful articles: