Christmas Candy Recipes

Christmas Candy Recipes

That’s a lot of chocolate … but we put it to very good use. My sister hosted the annual chocoholics anonymous meeting last weekend. We made candy … lots and lots of Christmas candy. The mess doesn’t seem half as bad when there are several pairs of hands to clean up. And the candy-making? Much more fun with stories, advice and crazy antics.

And lucky for you … I have recipes to share. Enjoy!

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Tinsel Sticks

1 package pretzel rods
melted milk chocolate
melted white chocolate
assortment of sprinkles

Dip 3/4 of a pretzel rod into milk chocolate, lay flat on parchment-lined baking tray. Using a spoon, drizzle white chocolate back and forth across pretzel rods. Dust with multicolored sprinkles.

 

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These are a family — and Ohio — favorite. Enjoy!

Buckeyes

1 lb. butter
2 lbs. peanut butter
3 lbs. powdered sugar
2 cups finely crushed graham crackers
chocolate melting wafers or you can use 2 bags milk chocolate chips, melted with 2 Tbsp. Crisco

Mix all ingredients. You may need a little water to hold it together.
Roll into balls, then chill in the freezer for at least 1 hour.
Dip into melted chocolate and allow to set.

(There is a technique to the dipping, because it can be kind of awkward. My sister joyfully throws a peanut butter ball into her bowl of melted chocolate — leaving just a bit of the top showing. With an fork bent into a square “S” shape, she then retrieves the ball and places it onto parchment paper to harden.)

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Button Candy

1 bag square pretzels
1 bag Hershey’s kisses, hugs or candy cane kisses
1 bag milk chocolate red and green M&Ms

Line a baking sheet with square pretzels. Place one Hershey kiss on each pretzel. Stick the baking tray in the oven at 350 for just a few moments — WATCH IT. You want them to be soft, but not melted all over tarnation. When the kisses are softened, pull out of the oven. Then gently press an M&M into each kiss until it looks like a button. Allow to set and harden before storing or serving.

 

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Chocolate-covered Pretzels

1 bag small pretzels
melted milk chocolate or white chocolate
assortment of sprinkles

Bend an old fork into a square “S” shape (it makes dipping easier). Dip pretzels in a bowl of milk chocolate, being sure to coat both sides. Lay on parchment-lined baking tray. Dust with sprinkles or drizzle with white chocolate, dark chocolate or multi-colored chocolate for extra-festive flair.

 

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Christmas Caramels

2 cups heavy cream
1 cup butter
2 cups sugar

Mix ingredients in a saucepan and heat over medium-high heat, stirring constantly until sugar dissolves.
Heat until it reaches 245 degrees with a candy thermometer.
Remove from heat and stir in 1 tsp. vanilla.
Spray a baking sheet with cooking spray, pour caramel onto cookie sheet.
After the caramel sets, cut into pieces and wrap in waxed paper. 

 

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If you make each of these recipes with your friends, you’ll have bags and bags of Christmas goodies to share and enjoy on a cold winter’s night. Happy candy-making!

 

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Go exploring! You may enjoy these previous posts.

6 Comments

  • comment-avatar
    Melinda December 13, 2010 (8:17 am)

    What a sweet idea! My mom and sisters would be so much fun to do this with!

  • comment-avatar
    mother goose December 13, 2010 (8:42 am)

    Mmmmm…my boys finished off the bag of peanut butter chocolate crackers while nanny watched them yesterday!

  • comment-avatar
    Jeanie December 13, 2010 (9:21 am)

    I think you needed to include a picture of your tool! I’m trying to picture a square “S”! AllLooks and sounds delightful.

  • comment-avatar
    Cindy December 13, 2010 (9:58 am)

    I never saw a recipe for that Button Candy. I love it and plan on making it next weekend. It not only looks darling, and easy to make, but I am sure very tasty! Thanks so much for sharing.

  • comment-avatar
    Nashville December 13, 2010 (11:10 am)

    Everything looks amazing, but I wouldn’t expect anything less! Wish I could have joined in the fun!

  • comment-avatar
    mother goose December 13, 2010 (11:27 am)

    Okay Jeanie….I take a fork and try to make a ninety degree bend and the top of the prongs. Then I make a second bend half way up the handle (away from the prongs). You have a perfect base for the pretzels etc to sit on while you dip and a perfect handle to hold. Plus, the excess chocolate drips away.