Christmas Candy Recipes

Find Delicious And Easy To Make Christmas Candy Recipes That Are Great For Entertaining This Holiday Season.
Custom Search

Apple Peanut Butter Fudge

Posted by Internet News | 7:00 AM |

6 oz semisweet chocolate chips
1/2 jar Marshmallow Fluff
1/2 cup peanut butter
1 ts vanilla extract
2 c granulated sugar
2/3 cup apple juice
chopped peanuts, optional

Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut butter and vanilla. Set aside. In buttered heavy 2 quart saucepan, mix sugar and apple juice. Cook and stir until sugar dissolves and mixture boils. Cook to soft ball stage or until candy thermometer registers 240 F, stirring frequently. remove from heat. Quickly add marshmallow mixture. Stir until just blended. Pour into buttered 9" square baking pan. Top fudge with chopped peanuts, if desired and cool. Cut into squares. Makes 3 dozen 1 1/2 inch pieces.

Easy Sugar Free pecan Fudge

Posted by Internet News | 4:18 AM |

1 envelope unflavored gelatin
1/4 c. water
1 square unsweetened chocolate
1/8 tsp. cinnamon
1 tsp. "Sweet & Low" (Brand Name) liquid sweetener
1/4 c. water
1/2 c. evaporated milk
1/2 tsp. vanilla
1/4 c. chopped pecans

Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and Sweet & Low liquid. Slowly add evaporated milk and water. Add gelatin and stir until dissolved. Remove from fire and add vanilla; cool. When mixture begins to thicken, add nuts. Turn into dish. When firm, cut. Each piece equals 1/3 milk exchange and 1/2 fat exchange.

Easy Cashew Butter Brittle

Posted by Internet News | 5:27 AM |


  • 2 cups sugar
  • 1 cup corn syrup
  • 1/2 cup water
  • 3 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 2 cups salted cashews


  1. In a large saucepan, combine sugar, corn syrup and water; bring to a boil, stirring constantly, until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300 degrees F (hard-crack stage).Do NOT remove from the heat(You must work fast!); stir in butter, vanilla and baking soda.. Add cashews. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Cool; break into pieces.

Coffee Walnut Candy

Posted by Internet News | 3:41 AM |


  • 1-1/2 cups chopped walnuts
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup light cream or half-and-half
  • 1 tablespoon instant coffee crystals
  • 1 teaspoon vanilla


1. Line a 9x5x3-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.

2. Toast the chopped walnuts, spread nuts in a single layer in a shallow baking pan. Toast nuts in a 350 degree F oven about 10 minutes, stirring occasionally; keep nuts warm.

3. Butter the sides of a heavy 1-1/2-quart saucepan. In the saucepan combine brown sugar, sugar, cream, and coffee crystals. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This should take about 4 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.

4. Cook over medium heat, stirring frequently, until thermometer registers 236 degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 6 to 8 minutes.

5. Remove saucepan from heat; remove candy thermometer from saucepan. Add the vanilla. Beat gently with the wooden spoon for 2 minutes; stir in walnuts. Quickly turn the candy mixture into the prepared pan. Cool 10 minutes. Use foil to lift the candy out of the pan; cut the candy into about 1-1/2-inch strips. Cut each strip into about 1-1/2-inch triangles. Store tightly covered. Makes about 36 pieces.

Make-Ahead Tip: Up to 1 week ahead, prepare nuts. Store in a cool dry place in a tightly covered container.

Penuche Fudge Recipe

Posted by Internet News | 3:45 PM |


  • 2 cups packed brown sugar
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 2 tsp light corn syrup
  • 1/4 tsp salt
  • 2 tbsp butter
  • 1 tsp vanilla extract
  • 1/2 cup toasted pecans, chopped


1. Prepare an 8x8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Combine the milk, sugars, salt, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugars are dissolved.

3. Insert a candy thermometer into the mixture. Continue to cook, stirring frequently, until the mixture reaches 234 degrees (soft-ball stage

Christmas Cherry Fudge

Posted by Internet News | 6:55 AM |


1 small box cherry gelatin
3 1/2 cups granulated sugar
1/4 teaspoon baking soda
1 1/2 cups milk
1/4 cup butter
1/2 cup chopped, candied cherries
1/2 cup chopped walnuts


Cook gelatin, sugar, baking soda and milk slowly until sugar is dissolved. Clip a candy thermometer to the side of the saucepan. Cook, without stirring, until the mixture reaches 236 degrees F.

Remove from heat. Add butter. Pour onto a large platter. Cool, without stirring, until lukewarm.

Beat until it loses its gloss. Stir in cherries and walnuts. Pour into a buttered 8 inch square pan. Refrigerate until firm enough to cut into squares.

Eggnog Fudge

Posted by Internet News | 5:57 AM |

1/2 cup butter
3/4 cup eggnog
2 cups granulated sugar
1 1/4 cups (10 oz) white chocolate bars, broken into pieces
1/2 teaspoon ground nutmeg
1 (7 oz) jar marshmallow creme
1 cup chopped pecans
1 teaspoon rum or rum extract
  1. In a heavy saucepan, combine butter, eggnog and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes or until mixture reaches 234°F (110°C) (use candy thermometer).
  2. Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well.
  3. Pour mixture into a 9 inch square pan lined with buttered foil.
  4. Cool completely; cut into 1 1/2 inch squares.
  5. Store in an airtight container in the refrigerator for up to one week.

Makes 2 dozen squares.

Sesame Candy Recipe

Posted by Internet News | 7:44 AM |

Try this addictive and sweet Sesame Candy! You won't be able to get enough!


1 cup sesame seeds
1 (1pound) box light brown sugar
2 tablespoons butter
1/2 cup milk
1 tbsp white vinegar


Heavily butter an 11 by 2-inch pyrex baking dish.

Wash sesame seeds and remove any debris that may be in the seeds and drain well. Heat a cast iron skillet over medium high heat until a drop of water bounces around the skillet. Pour seeds into skillet and stir constantly. Dry and parch seeds until light brown, approximately 2 minutes. Do not burn seeds.

In a heavy saucepan, combine and melt the sugar, butter, milk and vinegar. Using a wooden spoon, stir constantly until ingredients are dissolved. Cook over medium high heat to light crack stage. If using a candy thermometer, the temperature should be between 265 and 285 degrees F. Once it reaches the desired temperature, remove from heat and beat in the sesame seeds with your spoon. Pour immediately into prepared dish. Score candy while still warm and cut into squares when cool.

Yield: 24 pieces

Chocolate Candied Oranges

Posted by Internet News | 12:45 PM |


4 Valencia oranges
2 cups water
3 1/2 cups granulated sugar
3 cups granulated sugar, as needed for coating
2 pounds semisweet coating chocolate (reserve a 2-ounce chunk), chopped into small pieces.


1. Cut the oranges in half lengthwise. With the cut side down slice the oranges crosswise into 1/4 inch pieces. Discard the ends.

2. In a 10 inch saute pan combine the water and the 3 1/2 cups of sugar. Stir to blend, then bring to a boil over medium heat.

3. Add the orange slices, separating them, and simmering them gently for 1 hour uncovered.
Periodically dunk any floating slices. Remove from the heat heat and cool to room temperature.

4. Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry 24 hours.

5. After drying the slices, toss them in the granulated sugar and reserve them. Do not stack them or let them stick together.

6. While you are coating the orange slices, have the chocolate melting slowly in the top of a double boiler over 120°F water. Add water occasionally to maintain that temperature.

7. When all the chocolate is melted and creamy and registers 100°F on an instant read thermometer, remove the top section of the double boiler. Add the 2 ounce chunk of reserved chocolate and stir gently until the thermometer reads 88°F to 91°F, then remove what remains of the chunk of chocolate.

8. Now dip the orange slices 2/3 of the way into the chocolate. Gently scrape off excess chocolate against the side of the pan and set on a sheet of wax paper to set. Work quickly with the slices. If the chocolate becomes too thick for dipping, place it over the 120°F water again until it has reached 88°F to 91°F.

Makes 50 slices

Chocolate Blueberry Clusters

Posted by Internet News | 10:13 AM |

1 cup semi-sweet chocolate chips
1 tablespoon vegetable shortening
1 1/2 to 2 cup blueberries, washed and thoroughly dried

1. I
n a double boiler or medium bowl over simmering water, melt chocolate. Stir in shortening.
Add blueberries a
nd gently stir until well coated.

Drop by teaspoonfuls to form small clusters onto a waxed paper lined baking sheet.

Chill until firm.

Makes 36 clusters

Keeps for 2 to 3 days in covered container in the refrigerator.

Little Milk Legs Candy

Posted by Internet News | 11:41 AM |

This candy is known throughout Latin America as milk candy, in Guatemala as " Little Milk Legs".


1 (12 ounce) can evaporated milk
1/2 cup water
2 cups granulated sugar
1 small cinnamon stick

1. COMBINE evaporated milk, water, sugar and cinnamon stick in medium, heavy duty sauce pan. Bring to a boil over medium low heat, stirring constantly with wooden spoon until a temperature of 240°F. is reached. Adjust heat as needed to avoid boilover. Remove from heat once temperature is reached.

2. REMOVE cinnamon stick. Stir vigorously periodically (it will lighten in color slightly) until mixture cools, thickens some more and can be handled. To speed the cooling process, hot mixture can be carefully divided into two bowls and stirred.
3. LINE baking sheet with wax paper. Use pastry bag with wide tip to form 2 to 3 inch long candies (legs). If pastry bag is not available, pieces of candy can be rolled with hands, dusted lightly with flour to prevent sticking. Allow to dry at room temperature. Store in tightly covered container.

Makes approximately 24 to 30 candies.

Mamie Eisenhower Fudge

Posted by Internet News | 9:50 AM |


41/2 cups granulated sugar
2 tbsp. butter
1 can evaporated milk
Pinch of salt

12 oz. semi sweet chocolate chips
12 oz. German sweet chocolate
16oz. jar marshmallow cream
2 cups nutmeats, chopped


After boiling first four ingredients 6 minutes, or soft ball forms, 232
degrees. Pour boiling syrup over ingredients in bowl and beat until
chocolate melts. Pour into buttered pan. Let stand a few hours before cutting into squares.

Peanut Butter Fudgies

Posted by Internet News | 7:20 AM |


2 cups sugar
2 1/2 tablespoons unsweetened cocoa
1/2 cup milk
1/2 cup butter or margarine
1/2 cup peanut butter
2 cups quick cooking oatmeal


In a large saucepan, combine sugar and cocoa powder; add milk, stirring till smooth.

Add butter or margarine.

Bring to boiling over high heat; boil 2 minutes. Remove from heat.

Add peanut butter, stirring till melted. Stir in oatmeal and mix well.

Drop from teaspoon onto waxed paper. Cool thoroughly.

Makes 3 1/2 dozen candies

Divinity Drop Candy

Posted by Internet News | 8:45 AM |


2 2/3 c. sugar
2/3 c. light corn syrup (Karo)
1/2 c. water (use 1 tbsp. less water on humid days)
2 egg whites
1 tsp. vanilla
2/3 c. broken nuts


1. Heat sugar, corn syrup and water in 2 quart sauce pan over low heat, stirring constantly, until sugar is dissolved.

2. Cook, without stirring, to 260 degrees on candy thermometer or until small amount of
mixture dropped into very cold water forms a hard ball. Remove from heat.

3. Beat egg whites until stiff peaks form; continue beating while pouring hot syrup in a thin
stream into egg whites.

4. Add vanilla; beat until mixture holds its shape and becomes slightly dull (mixture may
become too stiff for mixer). Fold in nuts.

5. Drop mixture from tip of buttered spoon onto 2 buttered cookie sheets.

Makes about 4 dozen

Christmas Date Candy Recipe

Posted by Internet News | 5:54 AM |


6 c. sugar
16 oz. bottle white corn syrup
1 pt. cream or canned milk
1 cup nutmeats


1. Boil together sugar,syrup and milk to 240 degrees.
2. Pour over 1 pound dates and 1 cup nutmeats.
3. Stir until hard. Pour in greased pan, cut in squares.

Fabulous Fudge Recipe

Posted by Internet News | 8:35 PM |


2 (12 ounce) package chocolate chips
1/2 cup chopped walnuts
1/4 cup butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon peppermint extract
2 cups granulated sugar
1 cup evaporated milk
12 large marshmallows, cut into halves

Combine chocolate chips, walnuts, butter, salt and flavorings in a bowl. Combine the sugar, evaporated milk and marshmallows in a saucepan.
Bring to a rolling boil; reduce heat. Cook for 5 minutes, stirring constantly with a wooden spoon.

Pour over the chocolate chip mixture and mix well. Spread in a buttered 8 inch square dish. Let stand until set.

Yields 1 1/2 pounds.

Vanilla Walnut Fudge

Posted by Internet News | 4:10 PM |

1/2 c. milk
1/4 c. corn syrup
2 tbsp. butter
3 c. sugar
1/2 tsp. salt
1 c. cream
2 tsp. vanilla
1 c. walnuts, chopped


  1. Combine milk, corn syrup, butter, sugar, salt and cream in a large heavy saucepan. Cook over medium heat, stirring occasionally, until candy thermometer reaches 238 degrees F (soft-ball stage). Remove from heat. Cool to 100 degrees F.
  2. Add vanilla extract. Beat mixture until it loses its gloss and thickens. Stir in walnuts. Pour candy into buttered pan. Cut when cool.

Easy Truffles Recipe

Posted by Internet News | 11:57 AM |

Recipe makes a large amount but you can vary flavorings and coatings to make several different varieties.


  • 1 (8 ounce) package cream cheese, softened
  • 3 cups confectioners sugar, sifted
  • 3 cups semisweet chocolate chips, melted
  • 1 1/2 teaspoons vanilla


  1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
Yield: 60 Truffles

Ingredients needed:

  • 1 1/2 cups peanut butter
  • 1/2 cup softened butter (1 stick)
  • 1 (16-ounce) package powdered (icing/confectioner's) sugar
  • 2 cups white chocolate chips or pieces
  • 1 tablespoon shortening
  • 1/2 cup shelled, unsalted peanuts (optional)
  1. You'll need two baking trays. Line 1 with foil and one with waxed paper.
  2. Combine peanut butter and butter in a large bowl until well blended. Blend in the sugar, 1/2 cup at a time, until smooth.
  3. Form the mixture into 1-inch balls and place them on the foil lined sheet. (You can dampen your hands to make it easier if the dough seems too dry). Let them set until firm (30 minutes or so).
  4. Melt the white chocolate and shortening using a double boiler over simmering (NOT boiling water). Be careful not to get any moisture in the chocolate or it will seize.

    If you prefer, you can also use the microwave for melting. Just stir every 30 seconds so you don't overheat.

  5. Dip each ball into the melted chocolate. You can use a toothpick to make it easier if you don't have a dipping fork. You can even spoon the chocolate over the balls to coat them, if needed. Place each dipped snowball on the wax paper lined tray. If you are using the peanut halves, place one on top of each snowball. Refrigerate until set, about 30 minutes. Store in an airtight container in the refrigerator

Very Easy Peanut Butter Fudge

Posted by Internet News | 3:28 AM |


  • 1/2 cup butter
  • 2 1/4 cups brown sugar
  • 1/2 cup milk
  • 3/4 cup peanut butter
  • 1 teaspoon vanilla extract
  • 3 1/2 cups confectioners' sugar


  1. Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil and boil for 2 minutes, stirring frequently. Remove from heat. Stir in peanut butter and vanilla. Pour over confectioners' sugar in a large mixing bowl. Beat until smooth; pour into an 8x8 inch dish. Chill until firm and cut into squares. Yield: 15 servings


4 cups sugar
4 1/2 cups water
2 teaspoons lemon juice
1 1/4 cups cornstarch
1 teaspoon cream of tartar
1 1/2 tablespoons rosewater
4 tbs of ginger juice
chopped crystallized ginger
1 cup powdered sugar


1. Oil a 9 inch square pan. Line with plastic wrap and oil the plastic wrap.

2. In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice and ginger juice . Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240°F on a candy thermometer). Remove the pan from the heat.

3 In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.

4. Slowly pour the hot sugar, water, and lemon/ginger juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.

5. Stir in the rosewater and tint as desired with food coloring(optional on food color), add crystal ginger. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.

6. Sift the powdered sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish candy out and cut into squares with an oiled knife. Roll pieces in the sugar mixture to coat well.


2 cups granulated sugar
1 cup packed light brown sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup or 5 oz. can evaporated milk
1/2 cup 100% pure canned pumpkin
2 teaspoons pumpkin pie spice
2 cups (12-oz. pkg.) white chocolate chips
1 (7 oz.) jar marshmallow creme
1 cup chopped pecans
1 1/2 teaspoons vanilla extract


LINE 13 x 9-inch baking pan with foil.

COMBINE sugar, brown sugar, evaporated milk, pumpkin, butter and spice in medium, heavy duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).

QUICKLY STIR in morsels, marshmallow crème, nuts and vanilla extract. Stir vigoriously for 1 minute or until morsels are melted. Immediately pour into prepared pan. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1 inch pieces. Makes about 3 pounds.

Candy Strawberries

Posted by Internet News | 10:51 AM | | 0 comments »

2 (3 oz.) pkgs. strawberry gelatin
1 c. flaked coconut
1 c. chopped pecans
3/4 c. Eagle Brand milk
1/2 tsp. vanilla
Red decorators sugar

Mix gelatin, coconut and pecans. Stir in vanilla and milk. Mix well. Chill in refrigerator for 1 hour. Shape into small balls or into the shape of strawberries. Roll in red sugar.


  • 1 pound vanilla-flavor candy coating, cut up
  • 3/4 cup crushed fruit flavor candy canes, (or you can use any hard candies)


1. Line a baking sheet with foil; set aside. Heat candy coating in a heavy medium saucepan over low heat, stirring constantly until candy is melted and smooth. Remove from heat.

2. Stir in 1/2 cup of the crushed candy canes. Pour mixture onto the prepared baking sheet. Spread mixture to about 3/8 inch thickness. Sprinkle with the remaining crushed candies.

3. Chill candy about 30 minutes or until firm. (Or, let candy stand at room temperature for several hours until firm.) Use foil to lift firm candy from the baking sheet; carefully break candy into pieces. Store tightly covered up to 2 weeks.

Makes 1 pound (16 servings)


Non stick cooking spray
2 tablespoons unsweetened cocoa powder, divided
2 cups firmly packed brown sugar
1 cup granulated sugar
1/2 cup butter
1 cup evaporated milk
1 (16 oz.) jar creamy peanut butter
1 (7 oz.) jar marshmallow creme
1 tsp. vanilla extract
1 cup milk chocolate chips


SPRAY a 9 x 9-inch baking pan with no stick cooking spray; sprinkle 1 tablespoon cocoa powder evenly over bottom. Set aside.

COMBINE brown sugar, sugar, butter and evaporated milk in large, heavy saucepan. Heat over medium heat, stirring occasionally, until mixture reaches 238°F (soft ball stage) on a candy thermometer, about 20 to 30 minutes.

REMOVE from heat; stir in peanut butter, marshmallow creme and vanilla until completely mixed.

POUR half of fudge mixture into prepared pan; sprinkle with milk chocolate chips. Pour remaining fudge mixture over chocolate chips; swirl gently to mix chocolate, creating a marble effect.

SPRINKLE with remaining cocoa powder. Cool completely. Cut into one inch squares.

Prep Time: 15 Min
Cook Time: 30 Min
Yield: 6 dozen squares


  • 1 cup heavy cream
  • 1.5 tbsp butter
  • pinch of salt
  • zest from one orange
  • 2 cups semi-sweet chocolate chips
  • 2 oz orange liqueur (optional)
  • 1 cup pistachios, finely chopped


1. Combine cream, butter, salt, and orange zest in a small saucepan over low heat. Heat gradually until mixture comes to a simmer, about 15-20 minutes.

2. Strain out the orange zest and pour the cream over the chocolate chips in a medium bowl. Add the orange liqueur at this point, if desired. Allow to sit for 2 minutes to soften the chocolate, then gently whisk to combine.

3. Cover with cling wrap and refrigerate until firm enough to scoop.

4. Scoop balls of chocolate with a spoon or small cookie scoop. Place on foil-lined baking sheet. Roll each truffle in chopped pistachios and return to baking sheet. Keep refrigerated until ready to serve.

Angel Food Candy

Posted by Internet News | 1:19 PM | | 0 comments »


  • 1 cup white sugar
  • 1 cup dark corn syrup
  • 1 tablespoon vinegar
  • 1 tablespoon baking soda
  • 1 pound chocolate confectioners' coating


  1. Butter a 9x13 inch baking dish.
  2. In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. Mixture will not fill pan. Allow to cool completely.
  3. In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.

Pina Colada Fudge

Posted by Internet News | 9:54 AM | | 0 comments »


1(12 ounce) package (2 cups) white vanilla chips
1 (3.25 ounce) jar macadamia nuts, chopped, toasted
1 (16 ounce) can Creamy Supreme Vanilla Frosting
1/2 cup chopped dried pineapple
1/2 cup coconut, toasted
1 teaspoon rum extract
1 teaspoon coconut extract


Line 8 or 9 inch square pan with foil, extending foil over edges. Place chips in medium microwave-safe bowl. Microwave on high for 1 to 2 minutes or until melted, stirring every 15 seconds until smooth.
Reserve ¼ cup nuts for garnish. Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. Spread in foil lined pan. Sprinkle with reserved nuts. Refrigerate 1 hour or until firm. Remove fudge from pan by lifting foil. Remove foil; cut into squares.

Makes 36 squares.

Divinity Recipe

Posted by Internet News | 3:42 PM | | 0 comments »


In a heavy 2 quart saucepan combine sugar, corn syrup and water. Cook over medium high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Carefully clip candy thermometer to side of pan.

Cook over medium heat, without stirring, to 265°F or hard ball stage. Reaching hard ball stage should take about 15 minutes.

Remove saucepan from heat; remove thermometer from saucepan. In a large mixer bowl, immediately beat egg whites on medium speed until stiff peaks form.

Gradually pour hot mixture in a thin stream slightly less than 1/8 inch diameter, over egg whites beating with the electric mixer on high speed about 3 minutes.

Add vanilla and food coloring if desired. Continue beating on high speed about 5 to 6 minutes, scraping the sides of the bowl occasionally, just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon but mound on itself and not disappear into remaining mixture.

Drop a tablespoonful of mixture onto waxed paper. If it stays mounded in a soft shape, it is beaten properly. Immediately stir in nuts, if desired. Quickly drop the remaining mixture from a teaspoon onto a baking sheet lined with waxed paper. If mixture flattens, beat 1/2 to 1 minute longer.

Makes about 36 pieces

Christmas White Fudge

Posted by Internet News | 1:20 PM | | 0 comments »

2 1/2 cups Confectioners Sugar

2/3 cup milk

1/4 cup butter or margarine

12 oz white chocolate, coarsely chopped

1/2 teaspoon almond extract (optional)

3/4 cup dried cherries, cranberries, or apricots, coarsely chopped

3/4 cup toasted almond slices

Note: For a thicker fudge, as shown in photo, double the recipe.


Line an 8 inch square pan with foil; grease foil.

Mix confectioners' sugar and milk in a heavy 3 quart saucepan. Over medium heat, add butter and stirring constantly, bring to a boil. Without stirring, boil for 5 minutes.

Over low heat, add chocolate and almond extract. Stir, then whisk until chocolate melts and mixture is smooth. Stir in dried cherries and toasted almonds. Pour mixture into prepared pan.

Refrigerate 2 hours until firm. Invert pan, peel off foil and cut into 1 inch squares. Garnish as desired

Makes 36 squares.

To toast almonds, spread in a single layer on baking pan. Bake in 350°F oven for 5 to10 minutes, shaking pan occasionally until they begin to brown.

Candied Orange Rinds

Posted by Internet News | 4:14 PM | | 0 comments »


3 or 4 thick-skinned navel oranges
1 cup granulated sugar
1 cup of cold water
1 teaspoon ground cinnamon, optional
1 teaspoon orange or almond extract, optional
Granulated sugar, for rolling the orange rinds in.


Quarter the oranges and remove from the rind. Scrape to remove the flesh and all white pith. Cut lengthwise into thin 2-inch strips.

In a large saucepan filled with cold water, place orange rind strips. Bring just to a boil, remove from heat, and strain. Repeat this step two times.

In a saucepan over a medium heat, completely dissolve the 1 cup of sugar in 1 cup of water. Optional ingredients of orange or almond extract may be added to sugar syrup if desired for flavor. Reduce heat to low; add the orange rinds and let simmer approximately 1 hour or longer or until the orange rinds are translucent. Using a slotted spoon, remove candied orange rind, shaking off excess syrup.

Immediately toss with sugar, using fork to separate pieces so they do not touch. Place on a wire rack to cool and dry.

Store in an airtight container for one week. When ready to serve candied orange rinds may be dipped in chocolate.


Posted by Internet News | 6:52 AM | | 0 comments »


* 4.5 cups pecan halves
* 1.5 cups granulated sugar
* 1.5 cups packed dark brown sugar
* 1 cup cream
* 3 tbsp dark corn syrup
* 1 stick (4 oz) butter
* 2 tsp vanilla extract
* 1 tsp maple extract


1. Preheat your oven to 350, and prepare a baking sheet by lining it with aluminum foil. Place the pecans on the baking sheet and toast them in the oven for about 10 minutes, stirring halfway through. Toast the pecans until they are dark brown and fragrant. Keep an eye on the pecans toward the end of the baking so that they do not burn. Remove the sheet from the oven and allow the pecans to cool. Once cool, coarsely chop the pecans and set aside.
2. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

3. In a large heavy-bottomed saucepan, combine the brown and granulated sugars, the cream, and the corn syrup over medium heat. Stir until the sugars dissolve, insert a candy thermometer, and bring to a boil, stirring occasionally.

4. Allow the mixture to boil, stirring frequently, until it reaches 238 on the candy thermometer. Once at 238, remove the pan from the heat and stir in the butter, maple and vanilla extracts, and chopped pecans.

5. Begin to stir the fudge vigorously with a wooden spoon. This is called “beating” the fudge and it helps the sugar crystallize properly and produce fudge’s signature texture. Stir constantly until the fudge loses its shine and holds its shape. It is done when it comes together and forms a ball on the bottom of the saucepan. The beating process should take about 10-15 minutes.

6. Once the fudge holds its shape, pour it into the prepared pan and smooth it into an even layer. Refrigerate the fudge to set it, for at least 1 hour.

7. Once set, remove the fudge from the pan using the foil as handles. Cut the fudge into small 1-inch pieces to serve. Store Pecan Pie Fudge in an airtight container at room temperature for up to one week.

Description: I thought today; with holidays approaching I needed to add Sugarless candy recipes.
Though it does not run in my family line, Diabetes seems prevalent everywhere.
With that said this is a sugar-less recipe for Marzipan.


6 oz blanched, slivered almonds

1 cup Splenda

2 tbsp liquid egg substitute

2 tsp almond extract

1 tsp lemon juice

In a food processor, process the almonds until very finely ground. Turn off the machine and add the
Splenda, egg substitute, almond extract and lemon juice. Process until the mixture forms a ball or is well combined. Transfer to a 1-quart or simular microwave-safe shallow casserole or plastic container. Press the marzipan into place. Cover with the wax paper and microwave for about 4 minutes at 30% power, until firm but not dry. Cool. With a sharp knife cut into 30 squares. Store, tightly covered, in the refrigerator for up to 10 days.

Per square: 38 calories, 2g carbs, 1g protein


Posted by Internet News | 4:14 AM | | 0 comments »


  • 2 pounds white candy coating, coarsely chopped
  • 1 1/2 cups Peanut Butter
  • 1/2 teaspoon almond extract, optional
  • 4 cups Cap'n Crunch cereal
  • 4 cups crisp rice cereal
  • 4 cups miniature marshmallows


  • Place candy coating in a 5 qt. slow cooker. Cover and cook on high for 1 hour. Add peanut butter. Stir in extract if desired.
  • In a large bowl, combine the cereals and marshmallows. Stir in the peanut butter mixture until well coated. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store at room temperature. Yield: 6 1/2 dozen.


* 1-1/2 teaspoons butter
* 2 cups sugar
* 3 cups heavy whipping cream, divided
* 1-1/3 cups light corn syrup
* 2 teaspoons anise extract
* 1/4 to 1/2 teaspoon red paste food coloring


* Line an 8-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
* In a heavy Dutch oven, combine the sugar, 1-1/2 cups cream and corn syrup. Bring to a boil over medium heat; stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Gradually add remaining cream; return to a boil, stirring constantly, until a candy thermometer reads 248° (firm-ball stage).
* Remove from the heat; stir in extract and food coloring (keep face away from mixture as odor is very strong). Pour into prepared pan (do not scrape pan). Cool completely before cutting. Store in an airtight container in the refrigerator.

Yield: about 1 pound (about 4 dozen)


* 2 cups sugar
* 1 cup water
* 1/2 cup light corn syrup
* 1/4 to 1/2 teaspoon cinnamon oil
* 1/2 teaspoon red food coloring


* In a large heavy saucepan, combine sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 310° (hard-crack stage). Remove from the heat; stir in oil and food coloring, keeping face away from the mixture as the odor with be very strong.
* Immediately pour onto a greased baking sheet. Quickly spread into a 13-in. x 9-in. rectangle. Using a sharp knife, score into 1-in. squares. Re-cut rectangle along scored lines until candy is cut into squares. Let stand at room temperature until dry. Separate into squares, using a knife if necessary.

Yield: 1 pound. 16 servings

Note:Cinnamon oil can be found in some pharmacies or at kitchen and cake decorating supply stores.

Fudge For All Tastes!
This recipe has 4 different flavored chips! A recipe for everyone's taste!


* 3/4 cup butter or margarine
* 14 ounce sweetened condensed milk
* 3 tablespoon milk
* 12 ounce package semi-sweet chocolate morsels
* 11 1/2 ounce package milk chocolate morsels
* 10 ounce package peanut butter flavored morsels
* 1 cup butterscotch flavored morsels
* 7 ounce jar marshmallow cream
* 1 1/2 teaspoon vanilla extract
* 1/2 teaspoon almond extract
* 1 pound walnuts, coarsely chopped.


1. Melt butter in a heavy 4 quart saucepan over low heat; stir in sweetened condensed milk and milk.
2. Add all morsels, stirring constantly, until mixture is smooth. Remove from heat; stir in marshmallow cream and flavorings. Stir in walnuts.
3. Pour into a buttered 15" x 12" pan or two 9" x9" pans. Chill. Cut into squares.
4. Store in refrigerator.

These are the yummiest, easiest to make little things you've ever tasted!


1 cup (s sticks) margarine or butter, softened
1 cup crunchy peanut butter
1 1/2 cups graham cracker crumbs
1 1/2 cups semi-sweet chocolate chips


Line a 13 by 9 by 2-inch pan with foil.

Combine the butter, peanut butter, sugar, and graham cracker crumbs in a food processor. Process until the mixture forms a ball. Press into the foil-lined pan using your hands or a spatula.

Melt the chocolate chips in a double boiler over simmering water or in a microwave-safe glass dish in the microwave for 1 minute on high (100%). Stir. If the chocolate has not completely melted, microwave for 10 seconds more, then stir. Spread evenly over the cookie layer with a spatula. Chill for several hours.

When ready to serve, allow the candy to come to room temperature before cutting into pieces. Store in an airtight container in the refrigerator.

Snowy Day Taffy Recipe

Posted by Internet News | 3:56 PM | | 0 comments »


* 2 cups real maple syrup
* 1 gallon clean fresh snow
* 15 wooden popsicle sticks


1. Pack a large bowl or baking dish full of clean, fresh snow. Smooth the top of the snow flat, and place it in the freezer to stay cold while you cook the taffy.
2. Pour the maple syrup into a large saucepan, bring it to a boil, and cook over medium-low heat, stirring with a wooden spoon, until a candy thermometer reads between 235 and 245 F (112 to 118 C), or a small amount of syrup dropped into cold water forms a firm ball.
3. Pour about 2 tablespoons of syrup per piece over the snow in thin lines about 5 inches long. Let the syrup strips cool and become firm for 3 to 5 seconds. Pull the candy strips out of the snow, and then wind into a lollipop around the end of a wooden popsicle stick. Eat while still a little warm.

Yield 15 pieces

3 cups sugar
1 cup light corn syrup
2 cups cream
1/4 cup butter
1/2 cup flour
2 cups pecans, chopped

Butter a 13 x 9 inch pan; set aside. Blend together thoroughly in a 3 quart saucepan the sugar, corn syrup, and cream. Bring mixture to boil over medium heat, stirring until sugar is dissolved. Put candy thermometer in pan. Cook until mixture reaches 234 degrees (soft ball stage - forms a soft ball in very cold water and flattens when taken from water; remove from heat while testing). Remove from heat. Set aside to cool about five minutes. Blend in butter and beat until mixture begins to thicken, about five minutes. Blend in flour. Beat fudge until it is creamy and thick, about 15 minutes. Stir in chopped pecans. Turn fudge into pan. When firm, cut into squares. Enjoy!
Makes about 2 3/4 pounds

1 lb. margarine or butter
1 lb. Velveeta cheese
4 lbs. sugar
1 c. cocoa
1 tbsp. vanilla
Chopped nuts

In a saucepan, melt butter and cheese. Sift together the sugar and cocoa, then add the cheese and margarine mixture,vanilla and nuts. Mix well and spread evenly into a greased, 9 x 13 inch pan. Cool and cut in pieces.

Makes about 6-1/2 pounds of creamy fudge.


  • 20 small mini pretzels
  • 20 chocolate covered caramel candies
  • 20 pecan halves


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
  3. Bake for 4 minutes. .
4. While the candy is warm, press a pecan half onto each candy covered pretzel.
5. Cool completely before storing in an air tight container.

Yield: 20 pieces


* 2 cups granulated sugar
* 1 cup water
* 3/4 cup light corn syrup
* 1/2 teaspoon peppermint extract
* 1 drop red food coloring (optional)
* 1/8 cup powdered sugar


1. In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.
2. Remove from heat, add peppermint extract and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
3. Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

Note: You can use whatever flavor of extract you prefer. It does not have to be peppermint.

Yield: 1 1/4 lbs. (20 0z.)


1 cup butter, plus more for greasing pan
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar


Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Yield: (64) 1" pieces

Chocolate Banana Layers (part 1 of Recipe)

4-1/2 cups C&H Pure Cane Ultrafine Baker`s Sugar™
1 cup evaporated milk (not condensed)
1 cup butter
2 cups semi-sweet chocolate chips
2 cups bittersweet chocolate chips
2 tsp. vanilla extract
3/4 cup bananas, very ripe, mashed
1 cup pecans, chopped

Combine sugar, milk, and bananas in saucepan and boil for 6 minutes. Place butter and chocolate chips in large, heavy bowl. Pour sugar mixture over butter and chips. Add vanilla. Beat mixture with wooden spoon until it loses its gloss. Stir in pecans.

Part 2: below

1 cup C&H Pure Cane Ultrafine Baker`s Sugar™
1/2 cup buttermilk
1/3 cup corn syrup
1/2 cup butter, divided
2 cups C&H Pure Cane Powdered Sugar
1 tsp. vanilla extract
1/2 cup cherries, Maraschino, chopped (may use dried cherries)
1/2 cup dried pineapple, chopped
1/2 cup banana chips, dried and chopped
1/2 cup coconut, dried flaked, unsweetened

Combine sugar, buttermilk, corn syrup, and ¼ cup butter in saucepan and cook until the mixture reaches 240°F on a candy thermometer. Add remaining 1/4 cup butter, powdered sugar, and vanilla. Using different wooden spoon than you used for the Chocolate-Banana Fudge, beat mixture until it loses its gloss. Stir in cherries, pineapple, banana chips, and coconut. Pour half of chocolate fudge into greased or parchment-lined 9x13-inch pan. Cover with banana split fudge and finish with the remaining chocolate fudge. Chill until set.

Serving Size: Makes about 2-1/2 pounds


2 1/2 cups semi-sweet chocolate chips
1(14 oz.) can sweetened condensed milk
1/2 cup chopped macadamia nuts, almonds or pecans (optional)
2 teaspoons finely shredded orange peel


LINE 8-inch square pan with wax paper, extending paper over edges of pan.

MELT chocolate chips with sweetened condensed milk in medium saucepan. Remove from heat. Stir in nuts and orange peel. Pour into prepared pan. Cool slightly.

CHILL 2 hours or until firm. Remove from pan by lifting edges of wax paper; peel off paper. Cut into diamonds or squares.

Yields: 1 1/2 lbs.

Long list of ingredients:

8 oz. Nestle Dark Chocolate Baking Bar, broken into pieces (OR your favorite dark chocolate--not too bittersweet because you want some sweetness to balance out the salt and smoked almonds)

1/2 cup smoked-flavored almonds, coarsely chopped, divided
1 teaspoon sea salt (preferably large crystal)

Extremely complicated directions:

Line 8-inch baking pan with parchment or wax paper.

Microwave the chocolate in uncovered, microwave-safe bowl on high for 1 minute, then stir. The chocolate may keep some of it's shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.

Stir in 1/2 cup almonds.

Pour into the lined pan.

Sprinkle with remaining almonds.

Tap pan several times to spread the chocolate and settle the nuts.

Sprinkle with sea salt.

Refrigerate for about 1 hour or until firm.

Break into pieces.

Store in air-tight container at room temperature.

Container: Medium saucepan and small cookie sheet
Prep Time: 15 minutes
Cook Time: 1 hour
Serving Size: 1 piece
Servings: 30

2/3 cup butter (do not substitute)
1/2 cup sugar
1/3 cup water
1/2 teaspoon salt
2/3 cup blanched almonds
1/4 teaspoon baking soda
1/2 cup chocolate chips
1/4 cup chopped pecans


1. Combine butter, sugar, water and salt in a medium size saucepan. Cook over low heat. Stir until it boils, then cook without stirring to 236° F. Add blanched almonds and cook to 290° F, stirring frequently. Remove from heat.
2. Stir in baking soda until evenly distributed and then pour onto a greased baking sheet. Add chocolate chips on top and spread until they are melted and covering the surface of the toffee. Sprinkle with chopped pecans.
3. Cool and break into pieces.

1 (14 oz.) can sweetened condensed milk

1 (12 oz.) pkg Milk Chocolate chips

1 (12 oz.) pkg Mint chocolate chips

1/4 cup crushed candy cane or starlight mints.


1. Heat sweetened condensed milk in a medium saucepan,
stirring constantly until mixture bubbles.

2. Remove from heat, add chocolates, cover and let sit 5 min.

3. Stir until smooth and pour into a foil lined 8 inch square pan.

4. Sprinkle with crushed candy canes.

5. Chill until firm and cut into squares.

3/4 cup (75 grams) pecans, toasted and chopped

9 ounces (255 grams) white chocolate, chopped (I like the brand Lindt)

1 1/2 teaspoons grated orange zest (the outer orange skin of an orange)

1 tablespoon freshly squeezed orange juice

1/4 cup (60 ml) heavy whipping cream

1 tablespoon light corn syrup

3/4 cup (80 grams) dried cranberries or cherries, cut into small pieces

1/2 cup (80 grams) dried apricots, cut into small pieces

Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Put the pecans on a baking sheet and bake in the preheated oven for about 8 - 10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.

Line the bottom and sides of an 8 x 8 inch (20 x 20 cm) square baking pan with aluminum foil. Set aside.

In your food processor, place the white chocolate and process until the chocolate is in small pieces. Add the orange zest and juice and pulse until combined (just a few seconds).

In a small saucepan, over medium heat, bring the cream and corn syrup just to a boil. Pour the hot cream mixture over the chocolate in the food processor and pulse just until the mixture is smooth and the white chocolate has completely melted.

Transfer this mixture to a large bowl and stir in the chopped cranberries, apricots, and pecans. Spread the mixture into your prepared pan and let cool to room temperature (about an hour). Lift the bars from the pan by holding the edges of

Read more: from the pan and let cool to room temperature(about an hour).
Lift the bars from the pan by holding the edges of the foil and place on a cutting board. Cut into 64 - 1 inch (2.54 cm) bars. Store, covered, in the refrigerator.

Serve in fluted candy paper cups.
Makes 63 - 1 inch (2.54 cm) bars


6 ounces (150 grams) semi sweet chocolate, coarsely chopped
2 teaspoons vegetable oil
6 ounces (150 grams) white chocolate, coarsely chopped
1/3 - 1/2 cup (50 - 80 grams) crushed candy canes


Line the bottom and sides of a 9 inch (23 cm) square baking pan with aluminum foil, smoothing out any wrinkles.

Melt the semi sweet chocolate and 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted chocolate into the prepared pan and tilt the pan so the chocolate makes an even layer. Place in the refrigerator for about 30 minutes, or until the chocolate has set.

Then, melt the white chocolate and remaining 1 teaspoon of vegetable oil in a heatproof bowl over a saucepan of simmering water. Immediately pour the melted white chocolate over the dark chocolate and tilt the pan so the chocolate is in an even layer. Sprinkle the crushed candy canes evenly over the white chocolate. Place in the refrigerator for about 30 minutes, or until the chocolate has set.

Remove the Peppermint Bark from the pan by lifting the edges of the aluminum foil. Peel back the foil and break the bark into small irregular pieces. Store in an airtight container in the refrigerator for up to two weeks.

Makes about 25 pieces.

Share This Recipe!

Share on Award Winning Recipes