30 EASY HOMEMADE CHRISTMAS CANDY RECIPES TO MAKE THIS YEAR

Homemade Christmas candy is one of those holiday traditions that never gets old.

These easy Christmas candy recipes are perfect for gifting, filling cookie boxes, setting out at parties, or keeping on hand for a little sweet treat during December.

Some of these are old-fashioned recipes that need a candy thermometer, and some are so easy kids can make them.

Many of them use just a few ingredients and can be made ahead when the holiday season gets busy.

Most of them keep well for one to two weeks. Make a batch for family, neighbors, teachers, coworkers, or your Christmas dessert table.

YOU MIGHT ALSO LIKE

• 25 Adorable Mini Christmas Desserts for Parties
• 25 Adorable Christmas Treats for Kids
• 25 Insanely Fun Christmas Movie Night Snack Ideas Your Family Will Love
• 25 Easy No-Bake Mini Cheesecakes for Christmas Parties
• Easy Pumpkin Fudge

Homemade Christmas Candy Recipes

1. Saltine Cracker Toffee

Saltine crackers get covered in a buttery brown sugar toffee and then topped with melted chocolate.

The salty crackers and sweet toffee together are hard to stop eating.

It is usually the first tin to empty at any Christmas party.

Ingredients

• 40 saltine crackers
• 1 cup butter
• 1 cup brown sugar
• 2 cups semi-sweet chocolate chips
• Christmas sprinkles or chopped nuts

Instructions

1. Heat the oven to 400°F and line a sheet pan with foil, then lay the crackers in a single layer.
2. Boil the butter and brown sugar together for 3 minutes, stirring the whole time.
3. Pour the toffee over the crackers and bake for 5 minutes.
4. Sprinkle the chocolate chips on top, wait 3 minutes, then spread them smooth.
5. Add sprinkles, chill for 1 hour and break into pieces.

💡 Tip: Line the pan with foil and spray it so the toffee does not stick.

2. Two-Layer Peppermint Bark

This bark has a layer of dark chocolate on the bottom and white chocolate with crushed candy canes on top.

It looks like the expensive store-bought kind but costs a fraction of the price.

A little peppermint extract in both layers makes it extra minty.

Ingredients

• 12 oz semi-sweet chocolate
• 12 oz white chocolate
• 1/2 tsp peppermint extract
• 6 candy canes, crushed

Instructions

1. Line a 9×13 pan with parchment paper.
2. Melt the semi-sweet chocolate, stir in half the extract and spread it in the pan.
3. Chill for 15 minutes until set.
4. Melt the white chocolate, stir in the rest of the extract and spread it over the dark layer.
5. Sprinkle with crushed candy canes, chill until firm and break into pieces.

3. Peanut Butter Buckeyes

Buckeyes are peanut butter balls dipped in chocolate with a little circle left showing on top.

They look like the nut from a buckeye tree, which is how they got the name.

The filling is no-bake and comes together in one bowl.

Ingredients

• 1 1/2 cups creamy peanut butter
• 1/2 cup butter, softened
• 3 cups powdered sugar
• 1 tsp vanilla
• 2 cups semi-sweet chocolate chips
• 1 tbsp coconut oil

Instructions

1. Beat the peanut butter, butter, powdered sugar and vanilla into a stiff dough.
2. Roll into 1-inch balls and chill on a lined tray for 30 minutes.
3. Melt the chocolate chips with the coconut oil.
4. Stick a toothpick in each ball and dip it in chocolate, leaving the top uncovered.
5. Set back on the tray, smooth over the toothpick hole and chill until firm.

4. Chocolate Covered Pretzel Rods

Pretzel rods dipped in chocolate and rolled in sprinkles are an easy candy for kids to help with.

You can use red, green and white chocolate to make them look extra festive.

Stand them in a mason jar or wrap them in cellophane bags for gifts.

Ingredients

• 24 pretzel rods
• 2 cups chocolate chips or candy melts
• 1 tbsp coconut oil
• Christmas sprinkles

Instructions

1. Melt the chocolate with the coconut oil.
2. Dip two-thirds of each pretzel rod into the chocolate, using a spoon to help coat it.
3. Let the extra drip off.
4. Roll or shake sprinkles over the chocolate.
5. Lay on parchment until set.

💡 Tip: Pour the melted chocolate into a tall glass so the rods dip straight in.

5. Butterscotch Haystacks

These no-bake clusters are made with crunchy chow mein noodles and melted butterscotch chips.

They look a little like haystacks or bird nests.

A scoop of peanut butter in the mix makes them creamy.

Ingredients

• 1 bag (11 oz) butterscotch chips
• 1/2 cup creamy peanut butter
• 5 oz chow mein noodles
• 1 cup salted peanuts (optional)

Instructions

1. Melt the butterscotch chips and peanut butter in the microwave in 30 second bursts.
2. Stir in the chow mein noodles and peanuts until coated.
3. Drop spoonfuls onto parchment paper.
4. Let them set for 1 hour at room temperature or 20 minutes in the fridge.

6. Caramel Pecan Turtles

Turtles are little clusters of pecans, soft caramel and chocolate.

Using store-bought caramels makes them simple to make at home.

Toasting the pecans first makes a big difference in flavor.

Ingredients

• 2 cups pecan halves
• 1 bag (11 oz) soft caramels, unwrapped
• 2 tbsp heavy cream
• 1 1/2 cups milk chocolate chips
• Flaky sea salt

Instructions

1. Toast the pecans at 350°F for 6 minutes and arrange them in small clusters on parchment.
2. Melt the caramels with the cream until smooth.
3. Spoon caramel over each pecan cluster.
4. Melt the chocolate and spoon it over the caramel.
5. Sprinkle with sea salt and let set.

7. Peppermint Oreo Truffles

Crushed Oreos mixed with cream cheese make a rich truffle center.

Crushed candy canes inside and on top give them a cool peppermint flavor.

Only four ingredients and no baking.

Ingredients

• 1 package (14 oz) Oreos
• 8 oz cream cheese, softened
• 1/2 tsp peppermint extract
• 16 oz white chocolate
• 4 candy canes, crushed

Instructions

1. Crush the Oreos into fine crumbs in a food processor.
2. Mix the crumbs with the cream cheese and peppermint extract.
3. Roll into 1-inch balls and freeze for 20 minutes.
4. Dip each ball in melted white chocolate.
5. Sprinkle with crushed candy cane before the chocolate sets.

8. 2-Ingredient Chocolate Fudge

This fudge only needs chocolate chips and sweetened condensed milk.

It melts together in the microwave in about 2 minutes.

It is the easiest fudge recipe there is, and it still tastes rich and smooth.

Ingredients

• 3 cups semi-sweet or dark chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 1 tsp vanilla (optional)
• Pinch of salt

Instructions

1. Line an 8×8 pan with parchment paper.
2. Microwave the chocolate chips and condensed milk in 30 second bursts, stirring each time.
3. Stir in the vanilla and salt.
4. Spread into the pan and chill for 2 hours.
5. Cut into small squares.

⚠️ Budget Note: This is one of the cheapest candies on the list, so it is great for making big batches for gift tins.

9. Old-Fashioned Divinity

Divinity is a light, fluffy white candy that many grandmas made every Christmas.

It is made with whipped egg whites and hot sugar syrup.

Make it on a dry day because humidity can keep it from setting.

Ingredients

• 2 1/2 cups sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 2 egg whites
• 1 tsp vanilla
• 1 cup chopped pecans

Instructions

1. Cook the sugar, corn syrup and water to 260°F on a candy thermometer.
2. While it cooks, beat the egg whites to stiff peaks.
3. With the mixer running, slowly pour the hot syrup into the egg whites.
4. Keep beating for 5 to 6 minutes until it loses its shine, then add the vanilla and pecans.
5. Drop spoonfuls onto wax paper and let them dry.

💡 Tip: If the divinity stays too soft, keep beating for another minute or two before scooping.

10. Homemade Peppermint Patties

These taste just like the store-bought patties but fresher and creamier.

The minty center is made with powdered sugar and sweetened condensed milk.

Dark chocolate on the outside keeps them from being too sweet.

Ingredients

• 3 cups powdered sugar
• 1/3 cup sweetened condensed milk
• 1 1/2 tsp peppermint extract
• 12 oz dark chocolate
• 1 tbsp coconut oil

Instructions

1. Mix the powdered sugar, condensed milk and peppermint into a firm dough.
2. Roll into balls, flatten into discs and freeze for 30 minutes.
3. Melt the chocolate with the coconut oil.
4. Dip each patty in chocolate and set on parchment.
5. Chill until firm.

11. Old-Fashioned Peanut Brittle

Peanut brittle is a crunchy, golden candy full of roasted peanuts.

Baking soda at the end makes it light and easy to bite.

Work fast once the candy is ready because it sets quickly.

Ingredients

• 1 cup sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1 1/2 cups raw peanuts
• 2 tbsp butter
• 1 tsp vanilla
• 1 tsp baking soda

Instructions

1. Grease a sheet pan and set it near the stove.
2. Cook the sugar, corn syrup and water to 240°F, then stir in the peanuts.
3. Keep cooking and stirring until it reaches 300°F and turns golden.
4. Take it off the heat and quickly stir in the butter, vanilla and baking soda.
5. Pour onto the pan, spread thin, cool completely and break into pieces.

💡 Tip: Have every ingredient measured before you start, since the last steps go very fast.

12. Soft Sea Salt Vanilla Caramels

These soft, chewy caramels melt in your mouth.

A sprinkle of flaky sea salt on top balances the sweetness.

Wrap them in wax paper twists for a cute homemade gift.

Ingredients

• 1 cup butter
• 2 cups brown sugar
• 1 cup light corn syrup
• 1 can (14 oz) sweetened condensed milk
• 2 tsp vanilla
• Flaky sea salt

Instructions

1. Line an 8×8 pan with buttered parchment.
2. Melt the butter in a heavy pot, then stir in the brown sugar, corn syrup and condensed milk.
3. Cook over medium heat, stirring constantly, until it reaches 245°F.
4. Stir in the vanilla and pour into the pan.
5. Sprinkle with sea salt, cool for several hours and cut into squares.

13. Chocolate Covered Cherries

Maraschino cherries get wrapped in a sweet fondant and dipped in chocolate.

After a few days the fondant softens into a syrupy center.

Make them about a week before Christmas so the centers have time to turn creamy.

Ingredients

• 1 jar (10 oz) maraschino cherries with stems
• 2 cups powdered sugar
• 3 tbsp butter, softened
• 1 tbsp cherry juice from the jar
• 12 oz semi-sweet chocolate

Instructions

1. Drain the cherries and dry them well on paper towels.
2. Mix the powdered sugar, butter and cherry juice into a soft dough.
3. Wrap a small piece of dough around each cherry and chill for 30 minutes.
4. Dip each one by the stem into melted chocolate.
5. Let set, then store in an airtight container for 3 to 5 days.

14. Chocolate Coconut Balls

These taste like a Mounds bar in a bite-size ball.

The coconut filling only needs a few pantry ingredients.

Coconut lovers always go for these first.

Ingredients

• 3 cups sweetened shredded coconut
• 1/2 can sweetened condensed milk
• 1 cup powdered sugar
• 1 tsp vanilla
• 12 oz semi-sweet chocolate

Instructions

1. Mix the coconut, condensed milk, powdered sugar and vanilla.
2. Roll into 1-inch balls and freeze for 30 minutes.
3. Melt the chocolate.
4. Dip each ball in chocolate.
5. Set on parchment and chill until firm.

15. Rolo Pretzel Bites

A Rolo candy melted on a pretzel and topped with an M&M or pecan is a sweet and salty bite.

They take about 10 minutes from start to finish.

Use red and green M&Ms for Christmas colors.

Ingredients

• 40 mini pretzel twists or squares
• 40 Rolo candies, unwrapped
• 40 red and green M&Ms or pecan halves

Instructions

1. Heat the oven to 250°F and line a sheet pan with parchment.
2. Lay the pretzels on the pan and put a Rolo on each one.
3. Bake for 3 to 4 minutes until the Rolos are soft.
4. Press an M&M or pecan into each one.
5. Let them cool until the chocolate sets.

16. Crockpot Peanut Clusters

This is the easiest way to make a big batch of candy for a crowd.

Everything melts together in the slow cooker while you do other things.

One batch makes about 80 clusters.

Ingredients

• 16 oz salted dry roasted peanuts
• 16 oz unsalted peanuts
• 12 oz semi-sweet chocolate chips
• 1 bar (4 oz) German chocolate
• 24 oz white almond bark

Instructions

1. Add the peanuts to the slow cooker, then layer the chocolate chips, German chocolate and almond bark on top.
2. Cover and cook on low for 1 1/2 to 2 hours without stirring.
3. Stir until everything is smooth and coated.
4. Drop spoonfuls onto parchment paper.
5. Let them set for 1 hour.

⚠️ Budget Note: Buying peanuts and almond bark in bulk makes this one of the cheapest ways to fill a lot of candy tins.

17. Easy Rocky Road Fudge

Chocolate fudge packed with mini marshmallows and walnuts is a classic Christmas candy.

It is made in the microwave with no thermometer needed.

Use halal or vegan marshmallows if you want them gelatin-free.

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 can (14 oz) sweetened condensed milk
• 2 tbsp butter
• 2 cups mini marshmallows (halal or vegan)
• 1 cup chopped walnuts

Instructions

1. Line an 8×8 pan with parchment.
2. Microwave the chocolate chips, condensed milk and butter until smooth.
3. Let cool for 5 minutes so the marshmallows do not melt.
4. Stir in the marshmallows and walnuts.
5. Press into the pan, chill for 2 hours and cut into squares.

18. White Chocolate Cranberry Pistachio Bark

Red cranberries and green pistachios on white chocolate look just like Christmas.

It takes about 10 minutes of work and no cooking.

It is a nice one for people who like candy that is not too sweet.

Ingredients

• 16 oz white chocolate
• 1/2 cup dried cranberries
• 1/2 cup shelled pistachios, chopped
• Pinch of flaky salt

Instructions

1. Line a sheet pan with parchment.
2. Melt the white chocolate in short bursts in the microwave.
3. Spread it about 1/4 inch thick on the pan.
4. Sprinkle with cranberries, pistachios and salt and press them in lightly.
5. Chill until firm and break into pieces.

19. Homemade English Toffee

English toffee is buttery and crunchy with a chocolate and almond topping.

You only need butter, sugar, salt and a candy thermometer for the base.

It makes a great gift because it stays crisp for weeks in a sealed tin.

Ingredients

• 1 cup butter
• 1 cup sugar
• 1/4 tsp salt
• 1 tsp vanilla
• 1 cup milk chocolate chips
• 1/2 cup chopped toasted almonds

Instructions

1. Line a sheet pan with parchment.
2. Cook the butter, sugar and salt over medium heat, stirring, until it reaches 300°F and turns deep amber.
3. Stir in the vanilla and pour onto the pan.
4. Sprinkle the chocolate chips on top, wait 2 minutes and spread smooth.
5. Top with almonds, cool completely and break into pieces.

💡 Tip: If the butter separates while cooking, take it off the heat and stir hard until it comes back together.

20. Chocolate Covered Potato Chips

This is a fun sweet and salty candy that surprises a lot of people.

Thick ridged chips hold up best when you dip them.

Drizzle white chocolate on top for a nice finish.

Ingredients

• 1 bag ridged potato chips
• 12 oz milk or dark chocolate
• 1/2 cup white chocolate for drizzling
• Christmas sprinkles

Instructions

1. Line a sheet pan with parchment.
2. Melt the chocolate.
3. Dip each chip halfway into the chocolate and lay it on the pan.
4. Drizzle with melted white chocolate and add sprinkles.
5. Chill for 15 minutes until set.

21. Sea Salt Dark Chocolate Almond Clusters

Toasted almonds held together with dark chocolate and topped with sea salt.

They are crunchy, simple and only need three ingredients.

These are a good pick for anyone who likes dark chocolate.

Ingredients

• 2 cups whole almonds
• 10 oz dark chocolate
• Flaky sea salt

Instructions

1. Toast the almonds at 350°F for 8 minutes and let them cool.
2. Melt the dark chocolate.
3. Stir in the almonds until coated.
4. Drop small spoonfuls onto parchment and sprinkle with sea salt.
5. Chill for 20 minutes until set.

22. Cinnamon Hard Candy

This bright red hard candy has a strong, spicy cinnamon flavor.

It is an old-fashioned candy that people remember from their grandparents’ candy dishes.

You will need a candy thermometer and cinnamon oil from the baking aisle.

Ingredients

• 2 cups sugar
• 3/4 cup light corn syrup
• 3/4 cup water
• 1 tsp cinnamon oil
• Red food coloring
• Powdered sugar for dusting

Instructions

1. Grease a sheet pan and dust it with powdered sugar.
2. Cook the sugar, corn syrup and water to 300°F without stirring.
3. Take it off the heat and stir in the cinnamon oil and food coloring.
4. Pour onto the pan and let it cool completely.
5. Break into pieces and toss in powdered sugar.

💡 Tip: Cinnamon oil gives off strong fumes, so open a window and do not lean over the pot when you add it.

23. Creamy Eggnog Fudge

This white fudge is made with store-bought eggnog and a pinch of nutmeg.

It tastes like a cup of eggnog in a soft little square.

Make sure your eggnog is the regular kind with no alcohol.

Ingredients

• 2 cups sugar
• 1/2 cup butter
• 3/4 cup eggnog
• 12 oz white chocolate chips
• 1 jar (7 oz) marshmallow creme
• 1/2 tsp nutmeg

Instructions

1. Line an 8×8 pan with parchment.
2. Bring the sugar, butter and eggnog to a boil and cook 5 minutes, stirring.
3. Take it off the heat and stir in the white chocolate and marshmallow creme until smooth.
4. Stir in the nutmeg and pour into the pan.
5. Chill for 3 hours and cut into squares.

💡 Tip: Check the marshmallow creme label, since most brands are gelatin-free but it is good to be sure.

24. Gingerbread Oreo Truffles

Gingerbread Oreos make truffles that taste like Christmas cookies.

They come together the same way as regular Oreo truffles.

A drizzle of white chocolate on top makes them look like they came from a bakery.

Ingredients

• 1 package Gingerbread Oreos
• 6 oz cream cheese, softened
• 12 oz white chocolate
• Pinch of cinnamon for topping

Instructions

1. Crush the cookies into fine crumbs.
2. Mix with the cream cheese until a dough forms.
3. Roll into balls and freeze for 20 minutes.
4. Dip in melted white chocolate.
5. Sprinkle with cinnamon or drizzle with more chocolate.

25. Homemade Peanut Butter Cups

These taste just like the famous orange-wrapped candy, only fresher.

You make them in a mini muffin tin with paper liners.

Use red and green liners to make them look festive.

Ingredients

• 2 cups milk chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar
• 2 tbsp butter, softened
• Pinch of salt

Instructions

1. Line a mini muffin tin with paper liners.
2. Spoon a little melted chocolate into each liner and chill 10 minutes.
3. Mix the peanut butter, powdered sugar, butter and salt and add a small spoonful to each cup.
4. Cover with more melted chocolate.
5. Chill for 30 minutes until firm.

26. Stovetop Candied Pecans

These sweet, crunchy pecans are ready in about 5 minutes on the stove.

They make a nice candy to snack on or a topping for salads and desserts.

Pack them in small mason jars for easy gifts.

Ingredients

• 2 cups pecan halves
• 1/4 cup brown sugar
• 1 tbsp butter
• 1/2 tsp cinnamon
• Pinch of salt

Instructions

1. Melt the butter in a skillet over medium heat.
2. Add the pecans, brown sugar, cinnamon and salt.
3. Stir constantly for 4 to 5 minutes until the sugar melts and coats the pecans.
4. Spread on parchment right away and separate the nuts.
5. Let them cool and harden.

27. Sparkling Sugared Cranberries

Fresh cranberries soaked in syrup and rolled in sugar look like little red jewels.

They are sweet and tart at the same time.

Use them as a candy on their own or to decorate cakes and cheese boards.

Ingredients

• 2 cups fresh cranberries
• 1 cup sugar plus 1 cup for rolling
• 1 cup water

Instructions

1. Heat the sugar and water until the sugar dissolves, then cool for 5 minutes.
2. Stir in the cranberries and soak them in the fridge overnight.
3. Drain the cranberries and roll them in sugar.
4. Let them dry on parchment for 1 hour.
5. Store in the fridge for up to 3 days.

28. Christmas Pretzel M&M Hugs

A Hershey’s Hug melted on a pretzel with an M&M pressed on top.

Kids love making these and they are ready in about 10 minutes.

Red and green M&Ms make them perfect for Christmas trays.

Ingredients

• 40 small pretzel snaps or twists
• 40 Hershey’s Hugs, unwrapped
• 40 red and green M&Ms

Instructions

1. Heat the oven to 200°F and line a sheet pan with parchment.
2. Set a Hug on each pretzel.
3. Bake for 4 to 5 minutes until the Hugs are soft but still hold their shape.
4. Press an M&M into each one.
5. Chill for 10 minutes to set.

29. Andes Mint Chocolate Fudge

This fudge has a chocolate layer and a green mint layer, just like an Andes mint.

It does not need a candy thermometer.

Chopped Andes mints on top make it look neat.

Ingredients

• 2 cups semi-sweet chocolate chips
• 1 can (14 oz) sweetened condensed milk, divided
• 12 oz white chocolate chips
• 1 tsp peppermint extract
• Green food coloring
• 1/2 cup chopped Andes mints

Instructions

1. Line an 8×8 pan with parchment.
2. Melt the chocolate chips with half the condensed milk and spread half in the pan.
3. Melt the white chocolate with the rest of the condensed milk, then stir in the extract and food coloring.
4. Spread the mint layer on top, then the rest of the chocolate mix.
5. Top with chopped Andes mints, chill 2 hours and cut into squares.

30. Sugar Cookie Truffles

These truffles taste like a frosted sugar cookie.

Store-bought sugar cookies mixed with cream cheese make the center.

Christmas sprinkles on top make them bright and cheerful.

Ingredients

• 12 soft sugar cookies
• 4 oz cream cheese, softened
• 12 oz white chocolate
• Christmas sprinkles

Instructions

1. Crumble the cookies into fine crumbs.
2. Mix with the cream cheese until it holds together.
3. Roll into balls and freeze for 20 minutes.
4. Dip in melted white chocolate.
5. Top with sprinkles before the chocolate sets.

💡 Tip: Store all cream cheese truffles in the fridge, and they will keep for about a week.