51 Old-Fashioned Christmas Candies
Inside: a collection of homemade Christmas candy recipes, from beginner to advanced, to make this season. Don’t be overwhelmed by all the choices, just pick one or two and start there. This is such a frugal and beautiful tradition that deserves a comeback. Let’s do this.
Here’s the secret: almost all candy involves heating sugar to a specific temperature, flavoring it, and shaping it. So once you have a candy thermometer and a nice heavy pot, the world of candy making opens up to you. Caramels, brittles, sours, and rock candy can all be made by you. Really!
Buttery English Toffee
Thin, buttery toffee topped with a crisp layer of chocolate and chopped almonds, just like the classic pieces you’d find in a good candy tin. It looks fancy on a tray, but it’s really just a matter of boiling to hard crack, pouring, and letting it cool before breaking into rustic shards.
Best for confident beginners
Cream Cheese Mints
Soft, creamy little mints with a melt-in-your-mouth texture and just enough peppermint to feel refreshing without being overpowering. They’re easy to tint any color, make a huge batch, and freeze well so you can prep them long before Christmas.
Super easy
Crockpot Christmas Candy
Rich, chocolatey, and full of crunchy peanuts, with a pretty sprinkle topping that looks right at home on any cookie tray. You simply layer the chocolates and peanuts in the slow cooker, let it melt into a smooth, glossy mixture, then scoop and chill for a hands-off, big-batch candy that’s perfect for gifting.
Peanut Butter Balls with Rice Krispies
Crispy, chewy peanut butter centers dipped in smooth melted chocolate, with that old-fashioned candy-tin look everyone expects at Christmas. The Rice Krispies keep them light instead of heavy, so they’re easy to pop and perfect for gifting or freezing ahead.
Super easy
Maple Nut Fudge
Sweet, creamy white chocolate fudge with real maple syrup and plenty of crunchy walnuts, for a flavor that feels a little more special than plain chocolate. It stirs together in one pot, pours into the pan, and sets up into neat little squares that travel well for gifting or dessert trays.
Super easy
Vanilla Fudge
Smooth, old-fashioned vanilla fudge with a melt-in-your-mouth texture and rich, simple flavor that feels right at home on any Christmas dessert tray. It does require a candy thermometer and a bit of patience, but the result tastes like a true candy shop treat.
A little more advanced
Southern Bourbon Balls
Soft, fudgy bourbon balls made with crushed vanilla wafers, cocoa, pecans, and just enough bourbon for a warm, grown-up kick. They stir together in one bowl, chill, and roll into bite-sized candies that keep well in the fridge or freezer for gifting.
Super easy
Classic Chocolate Fudge
Old-fashioned, cocoa-based fudge with a soft, sliceable texture that tastes like something straight from Grandma’s Christmas candy plate. It uses simple pantry ingredients and a candy thermometer to give you that true, nostalgic fudge instead of the marshmallow fluff version.
Intermediate: requires a thermometer and careful attention
Fireball Whiskey Caramels
Soft, chewy caramels with a warm cinnamon kick from Fireball whiskey, the kind of candy that feels a little grown-up but still belongs on the Christmas goodie tray. You cook everything together to firm-ball stage, pour into a pan, then cut and wrap for gifts once it cools.
Intermediate: needs a thermometer
Buckeye Balls
Classic buckeye balls with a sweet peanut butter–powdered sugar center rolled into balls and partially dipped in melted chocolate for that peanut-butter-cup vibe.
Super easy
Peppermint Bark
Classic layered bark with a base of semisweet chocolate, a thick layer of peppermint-kissed white chocolate, and plenty of crushed candy canes on top for crunch. It comes together with just a few ingredients, no baking, and breaks into pretty pieces that are perfect for tins and trays.
Super easy
Coconut Balls
Sweet, chewy little coconut bites made from just coconut and sweetened condensed milk, with a texture that firms up nicely in the fridge. They’re easy to roll ahead of time and add a simple snowy-looking candy to any holiday tray.
Super easy
Marshmallow Treats
Bite-sized Rice Krispie balls in red, green, and white, with plenty of marshmallow and sprinkles for crunch and color. They’re easy for kids to help roll and make a big, festive batch for parties or classroom trays.
Super easy
Soft Caramels
Soft, buttery caramels with that classic, chewy texture that actually stays soft instead of turning into hard candy. The mixture cooks to soft-ball stage with a candy thermometer, then cools in the pan before you cut and wrap each little square.
Intermediate: needs a thermometer and steady stirring
Divinity
Soft, cloud-like bites of divinity with plenty of pecans and that classic melt-in-your-mouth texture you only get from homemade. The sugar syrup whips into glossy peaks with egg whites, then sets quickly into little mounds that look beautiful in a Christmas candy box.
Intermediate: needs a thermometer, dry weather, and quick scooping
Pecan Pralines
Sweet, buttery pralines loaded with toasted pecans, with that classic creamy–crumbly texture you expect from a Southern candy shop. They cook to soft-ball stage on the stove, then thicken and set quickly into little mounds that keep well at room temperature for gifting.
Easy, but needs a thermometer
Chocolate Covered Pretzels
Mini pretzels dipped in melted chocolate and topped with sprinkles or other crunchy toppings for that classic sweet-and-salty Christmas snack. They’re quick to make in big batches and easy to customize with whatever colors or candies you have on hand.
Super easy
Lemon Drops
Bright, tart little lemon candies with a hard, glossy shell and a dusting of powdered sugar so they don’t stick together. The mixture cooks to hard-crack stage, then gets pulled and snipped into old-fashioned lemon drops.
A little more advanced: pulling can be tricky
Jelly Slices
Soft, bouncy little jelly squares made with gelatin, sugar, and flavored drink mix for bright colors and nostalgic fruit flavor. They’re poured into pans, chilled, then cut and rolled in sugar so they keep well for packing into jars or bags as gifts.
Intermediate: a few steps but very doable
Peanut Brittle
Classic, buttery peanut brittle with a light, shattery crunch and plenty of peanuts in every bite, just like the old-fashioned kind from a candy shop. It cooks to hard-crack stage with a candy thermometer, then spreads quickly into a thin sheet that breaks into big, rustic pieces.
Intermediate: needs a thermometer and fast spreading
Almond Bark
Thick slabs of creamy white chocolate loaded with deeply toasted almonds and a sprinkle of sea salt for a sweet, salty, extra-crunchy bark. It breaks into rustic pieces that look pretty in bags or tins and keeps well for gifting all season.
Super easy
White Chocolate Truffles
Rich, creamy white chocolate truffles with a strong vanilla flavor and a smooth, melt-in-your-mouth center. The mixture chills until firm, then you roll it into balls and dip or coat them in whatever toppings you like for a pretty candy box treat.
Super easy
Dark Chocolate Truffles
Rich, bittersweet dark chocolate truffles made from a simple ganache, with a texture that stays silky-smooth even straight from the fridge. Once the ganache is chilled, you just scoop, roll, and dust in cocoa powder for a very classic candy-box treat.
Super easy
Candied Pecans
Crisp, sweet candied pecans with a shiny sugar coating and a hint of cinnamon, perfect for snacking, salads, or topping holiday desserts. They cook on the stovetop in just a few minutes and don’t require a thermometer or oven time.
Super easy
Spiced Nuts
Sweet, salty, and a little bit spicy, these roasted mixed nuts are coated in sugar, cinnamon, chile powder, and cayenne for an addictive holiday snack. They bake low and slow in the oven until the egg white coating turns crisp and crunchy.
Super easy
Honeycomb Candy
Crisp, airy honeycomb candy with big, golden bubbles and a salty–sweet crunch that’s especially good dipped in chocolate. The hot sugar cooks to hard-crack stage, then foams up dramatically when you stir in baking soda before it sets into a slab you can break into pieces.
Intermediate: needs a thermometer and quick handling
Candy Canes
Old-fashioned peppermint candy canes that actually hold their shape, with a crisp snap and strong mint flavor. The hot sugar cooks to hard-ball stage, then gets pulled, twisted, and formed into classic red-and-white striped canes.
Advanced: needs a thermometer and fast pulling
Peanut Butter Fudge
Creamy, rich peanut butter fudge with a texture that’s a little softer than classic chocolate fudge, almost like the middle of a peanut butter cup. It relies on a candy thermometer and a short resting period so it beats up smooth instead of grainy.
Intermediate: needs a thermometer and timing attention
Saltwater Taffy
Chewy, nostalgic saltwater taffy that you can flavor and color a dozen different ways, just like the bags of mixed taffy you’d find at the beach. The hot syrup cooks to firm-ball stage, then gets pulled until light and satiny before you cut and wrap each piece.
Intermediate: needs a thermometer and plenty of pulling
Cinnamon Rock Candy
Bright red cinnamon hard candy that looks like stained glass and has a serious spicy kick, perfect for filling jars and candy dishes at Christmas. The sugar cooks to hard-crack stage, then cools in a sheet so you can smash it into rustic shards and dust them with powdered sugar.
Easy: needs a thermometer, but no shaping
Peppermint Patties
Cool, creamy peppermint centers with a strong mint flavor, dipped in smooth chocolate for a very classic Christmas candy. You mix a simple dough, chill, then roll and coat in melted chocolate, with the option to add sprinkles on top.
Super easy
Gumdrops
Soft, jellied gumdrops made with Jell-O, applesauce, and plenty of sugar, with bright colors and a bouncy texture kids love. The mixture chills in a pan, then you cut out shapes and roll them in more sugar so they keep well for gifting.
Super easy
Butterscotch Squares
Smooth, creamy brown sugar centers with a strong butterscotch flavor, coated in milk chocolate to mimic the classic See’s butterscotch squares. The filling cooks to soft-ball stage, cools in a slab, then gets cut into squares and dipped.
Intermediate: needs a thermometer and dipping time
Chocolate Covered Cherries
Juicy maraschino cherries wrapped in a sweet, creamy fondant and dipped in chocolate for a very classic cherry cordial-style candy. They actually get better as they sit, with the centers slowly turning soft and syrupy over a couple of weeks.
Intermediate: a few steps and some patience
Licorice
Soft, chewy black licorice bites with a strong anise flavor and a sprinkle of flaky sea salt on top for that salty–sweet finish. The mixture cooks on the stove, gets poured into a pan to set, then is cut into little rectangles and wrapped like old-fashioned candy shop pieces.
Intermediate: needs a thermometer and careful cooking
Chocolate-Covered Marshmallows
Big, squishy marshmallows dipped in melted chocolate and topped with sprinkles, drizzle, or both for a really easy, customizable Christmas candy. You can use store-bought marshmallows or fancy homemade ones and decorate them in any colors you like.
Super easy
Lemon Coconut Balls
Soft, sweet lemon–coconut bites made with coconut manna and honey, with a texture that firms up just enough to roll into balls and coat in shredded coconut. They keep well in the fridge and add a bright, not-too-heavy option to a Christmas candy tray.
Super easy
Oreo Truffles
Classic Oreo truffles made from crushed cookies and cream cheese, rolled into balls and dipped in melted chocolate or almond bark. You can keep them simple or add peppermint and crushed candy canes for a Christmas version.
Super easy
Maple Candy
Old-fashioned maple candies made from nothing but pure maple syrup and a little butter, with a strong maple flavor and firm, fudgy texture. The hot syrup cooks to soft-ball stage, then is beaten until it turns thick and opaque before being poured into molds.
Intermediate: needs a thermometer and precise stirring
Chocolate Peanut Clusters
Chocolate peanut clusters made from just melted chocolate and salted peanuts, with that classic crunchy, sweet-and-salty bite. They set up in the fridge and are easy to scoop into little mounds for tins, trays, or last-minute gifts.
Super easy
Mint Chocolate Fudge
Rich, chocolatey peppermint fudge with a smooth, sliceable texture and a strong mint flavor that’s similar to mint meltaways. Everything melts together in one pot, then chills in the pan until firm enough to cut into neat squares.
Super easy
Chocolate Covered Bacon
Crispy bacon strips dipped in melted chocolate for a salty–sweet snack that feels a little over-the-top in the best way. You can keep them plain or add sprinkles, toffee bits, or a second drizzle of chocolate on top.
Super easy
Tiramisu Truffles
Rich, coffee-and-marsala truffles that taste like a bite-sized tiramisu, with a soft dark chocolate center and a white chocolate shell. They look especially pretty dusted with espresso powder and keep well in the fridge for make-ahead gifting.
Intermediate: a few chilling and dipping steps
Turkish Delight
Soft, chewy rose-flavored Turkish delight with that classic jelly-like texture and powdered sugar coating, just like the kind from a specialty sweets shop. It takes a bit of time on the stove, but the result is a big tray of glossy cubes that keep well for gifting.
Advanced: needs a thermometer, long cooking, and careful stirring
Marzipan
Soft, sweet almond marzipan you can mix together in just a few minutes with ground almonds, powdered sugar, and a splash of almond extract. It’s easy to shape into little candies, logs, or decorations and keeps well for make-ahead gifting.
Super easy
Classic Hard Candy
Simple, old-fashioned hard candy you can flavor and color a dozen different ways, from cinnamon to orange to anise. The syrup cooks to hard-crack stage, then gets poured into a powdered-sugar “mold” and cut into bite-sized pieces once cool.
Intermediate: needs a thermometer and dry weather
Gingerbread Truffles
Soft, no-bake gingerbread truffles made with crushed gingersnaps and cream cheese, dipped in melted chocolate for a simple holiday candy.
Super easy
Mocha Fudge
Old-fashioned mocha fudge made with espresso powder, chocolate, and marshmallow creme, cooked to precise temperature for a super creamy, intensely coffee-chocolate bite.
Intermediate: traditional fudge, needs thermometer and attention
Malted Milk Balls
Soft, homemade malted milk balls made by mixing melted white chocolate with malt powder, rolling into balls, then dipping in melted milk or dark chocolate.
Super easy
Apple Cider Caramels
Soft, chewy apple cider caramels that taste like a caramel apple in candy form, made by reducing apple cider and cooking it into a buttery, spiced caramel with cinnamon, nutmeg, and cloves.
Intermediate: classic stovetop caramels, needs thermometer and focus
Lemon Truffles
Bright, creamy lemon truffles made from crushed Golden Oreos, cream cheese, and fresh lemon juice/zest, rolled into balls and dipped in melted white chocolate.
Super easy
Wishing you a sweet and joyful holiday season. ❤️
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