Old-Fashioned Vintage Christmas Candy Recipes
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Oh my goodness, I’m dying to update this post, which shares several of my family’s Old-Fashioned Vintage Christmas Candy recipes, along with those from a good friend! Many of these recipes are well over 70 years old, so I had to replace the margarine with butter and make a few other minor changes.
Digging through my mom’s recipes and those from my friend, Leanne, is fun. I met Leanne through my blog, and I sincerely wish we were neighbors because we chat online as if we’ve known each other for years. Plus, we share ideas for preparedness. Thank you, Leanne!!
I’m looking at Facebook, and people are sharing pictures of their decorated Christmas trees. It’s not too early to get started with Christmas decorations! Luckily, Kay emailed me about a Christmas tree sale at Target! It was drastically discounted, and I bought it, and they shipped it for free. We needed a small, thin tree, and this was perfect!! Thanks again, Kay!
Old-fashioned Christmas candies hold a special place in American holiday traditions, weaving together memories of grandparents’ kitchens, church socials, small-town candy shops, and simple homemade gifts wrapped in wax paper. These treats, fudge, divinity, peanut brittle, ribbon candy, chocolate bark, and molasses taffy, represent a time when families celebrated the season with creativity, resourcefulness, and a whole lot of sugar.
A Brief History of Vintage Christmas Candy
Early American Tradition
Homemade holiday candy began appearing in American households in the 18th and early 19th centuries, when sugar became more widely available. Early settlers often reserved sweets for special occasions, and Christmas quickly became the ideal time to indulge. Simple recipes using basic pantry staples—molasses, honey, butter, and nuts—became popular because they were affordable and easy to produce at home.
The Rise of Christmas Candy in the Victorian Era
The Victorian era (1830s–1900) dramatically shaped what we now consider classic Christmas candy. As Christmas celebrations grew more elaborate, candy became a symbol of hospitality and festivity. This era gave us many iconic treats:
- Hand-pulled taffy
- Peppermint sticks and early candy canes
- Ribbon candy, created by New England Confectioners
- Molasses and nut brittles
Candy-making became a beloved family activity, often done around the hearth as a full-day event.
Early 20th-Century Candy-Making Boom
By the early 1900s, improvements in sugar production, the availability of corn syrup, and the spread of home candy thermometers made candy-making more reliable. This era brought:
- Fudge, especially chocolate and maple
- Divinity, the fluffy white nougat-like candy
- Peanut brittle, a Depression-era favorite
- Rock candy, used for both decoration and gifting
- Old-fashioned caramels, soft or chewy depending on the cook
Women’s magazines, newspaper columns, and community cookbooks exploded with homemade candy recipes during this time.
Wartime & Depression-Era Adaptation
During the Great Depression and World War II, candy recipes were often adapted to shortages. Many families substituted ingredients (like molasses for sugar) and created “make-do” treats. These resourceful recipes became treasured heirlooms—proof that even in hard times, sweetness could be found during the holidays.
The Mid-Century Candy Revival
The 1940s–1960s brought a resurgence of holiday candy traditions. Families relied on tried-and-true recipes passed down for generations, often making large batches for cookie swaps, school events, and homemade gifts. The era cemented many treats we still cherish:
- Church-basement chocolate fudge
- Classic divinity with pecans
- Coconut snowballs
- Chocolate-covered cherries
- Peppermint bark
These candies became iconic features of mid-century Christmas celebrations.
Why Vintage Christmas Candy Still Matters
Old-fashioned Christmas candy recipes endure today because they represent:
- Simplicity – Basic ingredients and straightforward methods.
- Tradition – Generational recipes that tell family stories.
- Togetherness – Candy-making as a holiday ritual.
- Nostalgia – Familiar flavors that take us back to childhood.
From hand-pulled taffy to melt-in-your-mouth fudge, these recipes connect us to the warmth of past holidays and the timeless joy of sharing something sweet.
New Christmas Traditions
We’ve moved back to Northern Utah and will spend the holidays with our dear family and friends. We’ve missed them so much, and it is so good to get back together now and for all future special holidays and other special activities.
Mark and I have lived with, and now live near, our daughter and her family for over four years. Our home took longer than expected to build. We now have our own kitchen and enjoy cooking our favorite recipes. It’s so fun to have everything finally organized so we can cook, chop, and bake our favorite foods and treats again! Here’s a glimpse of my kitchen/living room combination.
Remember, we have a little over 1000 square feet. We don’t have room for a kitchen table; we have four barstools, only one couch, and two ottomans. It’s cozy, we love having our own space, and it’s so easy to keep clean. This is where I make recipes for my blog and so much more. Of all the places we’ve lived over our 56-year marriage, this is my favorite kitchen. I’ve got nice deep drawers below the countertops, making it easy to find things when needed.
I hope you find the following recipes as fun to make and eat as our family does. As you make them, be sure to take stock of what is needed, how many ingredients you have readily available, and which ones you had to make a quick trip to the store to buy items to complete the recipe. It’s a great time to evaluate your pantry inventory and replenish what’s missing. That’s all part of being prepared, not just for the holidays but for emergencies, too.
Kitchen Items You May Need:
- Chopper for Nuts
- Cookie Sheets
- Candy Thermometer
- Hand Mixer
- Cake Pan ( 9″ by 13″)
- Glass pan ( 6″ by 10″)
- Cake Pan ( 9″ by 9″)
In case you missed this post, You Don’t want or need Christmas Gifts
Vintage Christmas Candy Recipes
Christmas and candy seem so natural to be used in the same sentence. You can’t have one without the other and still call Christmas a special time of year. I know we all should try to watch what we eat during the holidays, and I get it. But being with family and having treats we usually don’t see during the rest of the year makes the time unique and memorable. So, try out these tasty recipes and cherish every minute as you share them with those you love.
1. Chocolate Almond Bar Candy by Leanne L.
Chocolate and almonds seem like BFFs in the food world. They go together so well and taste delicious together. Almond Joy is one of my favorite candy bars. Yes, they have coconut, but adding almonds to quality chocolate makes for a memorable treat. Give this candy bar a try; you’ll love it, too!
- 1 large Almond Chocolate Bar – grated
- 1 cup finely chopped almonds
- Spread ½ of the chopped nuts in a small greased pan(I use a 6” X 10” glass pan)
- Top the nuts with ½ the grated almond chocolate bar.
- Set aside.
- Combine in a pan over medium heat
- 1 cup butter (salted) no substitutes
- 1 cup brown sugar
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Note: my mom also used walnuts and pecans when she had them.
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Bring to a rolling boil – takes a while and will burn very easily. Don’t rush. Once the butter/sugar mix is boiling, boil for 12 minutes – no longer.
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Pour hot butter/sugar mix over prepared pan and immediately cover with the rest of the grated chocolate bar, then the rest of the nuts. Press lightly into the hot sugar mixture.
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Let cool completely. When cool, use a butter knife to break the candy up. The pieces will be irregular.
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Leanne's mom also used walnuts and pecans when she had them.
2. Mom’s Honey Taffy by Leanne L.
It doesn’t seem like I see many recipes that use honey. I love honey and often use it as a sugar substitute. Honey is a natural sweetener and, as such, is healthier for us. As a child, I remember watching my mom “pull” the taffy we’d enjoy eating during the holidays. As mentioned in the instructions, be careful not to get burned by the hot taffy while doing the “pulling” part. This can be a fun family activity; think about how buff your arm muscles will be.
- 1 cup sugar
- 1/2 cup water
- 2/3 cup honey
- 1/4 teaspoon salt
- Touch of vanilla
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Cook the first 4 ingredients without stirring to the hard ball stage.
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Remove from the heat and add the vanilla.
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Cool on greased dinner plates until cool enough to handle.
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Grease your hands and pull until creamy colored. We used butter to grease the plates and our hands.
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The faster it cooks the better, but watch it carefully so it doesn’t scorch.
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My Dad NEVER pulled taffy. He said it melted in his hands.
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I really think it was because the candy was so hot still and could cause blisters!!
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Wrap in waxed paper.
3. Cinnamon Glass Candy by Leanne L.
Cinnamon can be such a tasty addition to many recipes. I like mine, which is very cinnamon-flavored, while Mark likes his a little more subdued. Either way, I can picture myself sucking on a chunk of this candy while waiting for Santa to make his entrance at family gatherings. Be sure to watch kids with this candy so they don’t get it stuck in their throats. Enjoy.
- 1 teaspoon cinnamon oil
- Red food coloring
- 2 cups sugar
- ½ cup light corn syrup
- ½ cup water
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Prepare a jelly roll pan (the cookie sheet with sides) by lightly greasing OR line the pan with foil that is lightly greased.
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Mix sugar, syrup, and water together in a large heavy pan.
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Bring to the hard crack stage (300°F – 310°F). Stir constantly.
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Add cinnamon oil and food coloring to reach the desired color. Pour into prepared pan. Cool completely. Break into pieces.
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Please note: I used mint flavoring and green food coloring; both flavors are great! Linda
4. Mom’s Homemade Divinity
My view of divinity is a white, melt-in-your-mouth, hard-to-describe, heaven-sent candy. I haven’t made this one for a while, but it’s one of those should-have, could-have situations. Of course, with the suggested nuts and candied cherries, not all the good stuff will melt in your mouth. I think I’ll make some changes this year and add this to my “need-to-have” desserts. You have to love a new treat to share!
- Ingredients
- 2-1/4 cups sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 2 egg whites
- 1-1/2 teaspoon vanilla
- 1/2 cups chopped nuts (optional)
- 1/2 cup chopped candied cherries (optional)
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Combine the sugar, water, corn syrup, and salt in a large heavy pan.
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Bring this mixture to a boil and continue boiling until it reaches a "hard ball stage" (265°F) = (129°C).
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Now, beat the egg whites until stiff, then slowly pour the hot syrup over the egg whites, beating at high speed on your mixer.
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Add vanilla and continue beating for 4-5 minutes, or until the candy starts to take shape.
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Fold in nuts and cherries. Quickly drop teaspoon-sized pieces of the candy onto a buttered cookie sheet.
5. Peanut Brittle by Leanne L.
Peanuts may not be the most common ingredient in Christmas treats, but using them as the base for a brittle dessert makes the treat exceptionally flavorful. This is one of those treats you relish as you break off a piece to munch on throughout the holidays. Just be careful and ensure your teeth are still in place as you crunch this delicious combination of some of your favorite snack choices.
- 2 cups sugar
- 1 cup light corn syrup
- ½ cup water
- 1 teaspoon baking soda
- 2 cup nuts (mixed nuts work great!)
- 1 tablespoon butter
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Prepare a jelly roll pan by lightly greasing OR line the pan with foil and lightly grease the foil.
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In a heavy pan, bring the sugar, syrup, and water to the hard ball stage. Remove from the heat and stir in the nuts.
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Return to the heat and continue to cook until tan. Remove from heat.
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Add the baking soda and stir. Pour into the prepared pan. Cool completely. Break into pieces.
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Leanne's NOTE: Mom always used salted mixed nuts – she actually did not like peanuts! So, to peanut or not to peanut, that is the question!
6. Rocky Road Fudge
When I hear the words Rocky Road together, I immediately think of one of my favorite ice cream choices. Anything with that name has to include chocolate, marshmallows, and nuts. The great thing about this recipe is that as you bite into the resulting treat, you get to enjoy a whole bunch of flavors! You’d better get a plate or napkin; this one will melt in your hands.
- 12 ounces chocolate chips
- 1 cup butter (cut into pieces)
- 4 cups sugar
- 1-1/2 cups evaporated milk (not Eagle Brand)
- 20 large marshmallows cut into pieces (then freeze them)
- 1 teaspoon vanilla
- 2 cups chopped nuts
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Grab a large bowl and add the chocolate chips to the cut butter. Set aside.
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Now, combine the sugar, milk, and 20 cut frozen marshmallows, then bring to a boil over medium heat.
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Boil for 5 minutes, stirring constantly.
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Pour this mixture over the chocolate chips and butter mixture. Stir until thick.
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Add the nuts, the vanilla, and the frozen marshmallows.
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Pour into a buttered 9-inch by 13-inch pan.
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Chill until firm. Cut into squares.
7. Easy To Make Caramels
Talk about a tooth and tongue teaser. These taste awesome and can melt in your mouth if you’re patient. The butter, sugar, and syrup make these a real sweet treat. Be careful with this one if your usual approach to candy is to chew it. Caramels have been known to pull tooth fillings out, which you don’t want to deal with during the holidays. Yes, be patient and let it melt in your mouth.
- Ingredients
- 1 can Eagle Brand Sweetened Condensed Milk
- 1/2 cup butter
- 1 cup sugar
- 1 cup white Karo Syrup
- 1 cup chopped nuts (optional)
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Butter a 9-inch by 9-inch pan.
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Combine the ingredients in a medium to large-sized heavy pot and cook over medium heat until it reaches (240°F) = (115°C) (or a firm ball stage).
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Add the chopped nuts if desired. Pour into the buttered pan.
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Let the caramel set overnight.
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Cut into one-inch squares and wrap in waxed paper or plastic wrap.
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This recipe makes about 50 one-inch squares.
Final Word
I hope you enjoy trying some of my and Leanne’s families’ old-fashioned Vintage Christmas Candy recipes. As I think of cherished memories regarding Christmas and the holidays, one thing that makes them so special is the variety of special desserts and between-meal treats, as highlighted in this post. Please don’t be shy; give your family some special offerings they’ll remember for a long time.
Old-fashioned vintage Christmas candy isn’t just about sugar, butter, and nostalgia; it’s about preserving the traditions that make the holiday season feel magical. These time-honored recipes remind us of simpler days, when families gathered in cozy kitchens, stirred bubbling pots of caramel, and wrapped homemade candies to share with neighbors and friends.
Whether you’re recreating a classic childhood treat or discovering a new favorite to pass down, these vintage recipes bring joy, comfort, and a touch of timeless charm to every celebration. May your kitchen be filled with sweet aromas, warm memories, and plenty of old-fashioned holiday cheer this Christmas season. Thanks again for being prepared for the unexpected. May God bless this world, Linda
Copyright Images: Green Broken Glass Candy Depositphotos_183655980_L, Chocolate with Almonds Depositphotos_12637408_S, Salt Water Taffy AdobeStock_92318989 By pamela_d_mcadams, Fluffly Homemade Divinity Candy AdobeStock_713611293 By Ashley, Peanut Brittle Depositphotos_36857159_S, Rocky Road Fudge Depositphotos_56575609_S, Soft Caramels in Wrappers AdobeStock_732052637 By pamela_d_mcadams, Candy Canes On A Table Depositphotos_848224948_S
Linda, your timing is perfect! I have been searching for the candy recipes I made as a kid and they must have gotten lost in the last several moves I have made. Now I have all of them in one place thanks to you! Do you know of a Divinity recipe that is just the fluff? No nuts or choc chips or fruit? I seem to recall making some with my Mom but it was just the fluffy stuff that melted in your mouth. I thought we baked it on a low temp but its been so long I can barely remember. Thanks for all your great info! Happy Thanksgiving!
Hi Pam, I was so glad that Leanne sent me some recipes that I couldn’t find. The Divinity you do not have to add the nuts or cherries. I’m hoping Leanne sees this post today. We can ask her. I will be making these in Salt Lake City, Ut. the day after Thanksgiving with some of my daughters. Happy Thanksgiving! Linda
Linda, I think Pam is referring to Meringues. That is how they are made. Beat up the egg whites to a fluffy bowl full. Then dip them out onto parchment paper & bake in the oven a few minutes, turn oven off & let them sit in oven overnight. Next day they are Melt-In-Your-Mouth-fluff!!! So good!! Thanks for the recipes!!
Hi, LaRene, thanks for the tip, I think we all want to make Meringues now! Hugs, Linda
I have a fabulous recipe for Meringues if you need one.
LaRene, please share, I will add it to this post. I need to call you, I need some girlfriend chat time. Linda
I am going to try both the meringues and the plain divinity. The way Leanne described the plain divinity sounds like what I remember. Thank you both!
Hi Pam, I will post that recipe when she shares it. I can hardly wait to make them!! Linda
Pam ~ I am not sure what kind of candy you made as a child that you had to bake on a low temp. Perhaps they were meringues? Anyway, the divinity does not need to have anything (nuts/fruit) added to it. I actually prefer divinity plain – like eating a cloud!! But, I have also added crushed peppermints/candy canes to the divinity or just on top. Those were yummy.
Leanne, oh this sounds yummy with crushed peppermints/candy canes! I will try that this year! Linda
Linda,
It’s great to see you guys had Rocky Road Candy too. That was our Family candy for Christmas.
But it wouldn’t be Christmas without Ribbon Candy ( which is now hard to find or if you do it’s so
costly) another candy we use to get was candy coins. I get those each year if I can. Of course you can’t
have Christmas without M&M’s.
You have a recipe for Peanut Brittle, I use to make and sell it. One year I think I made maybe 50 to 100 pounds and sold it. I have never tried a recipe with water in it, might have to try it. We have a
theme park in Missouri called Silver Dollar City and they use a recipe for Peanut Brittle using water. Ihave also “played” with the recipe and used Black Walnuts ( I have a tree) also tried sunflower seeds,
and pecans. I do want to try cashews.
Hi June, oh I remember Ribbon Candy!!! I love M & M’s! I love to make candy, this is such a fun time of year! Bring on the happy dance! Linda
One year I made brittle as gifts– Peanut, Pecan, Pistachio, Walnut (English and Black), Cashew
Hi Linda, oh homemade candy, especially all kinds of brittle sounds so yummy! Great gifts! Linda
Linda ~
Thank you for publishing some of my family’s favorite holiday candies. I have so many memories of mom making candies and other goodies for Christmas. One year we made something that mom called “Klefles”. The closest I can find on the internet are Kiffles, a Hungarian treat. She said it was something her mom made for the holidays. I am not sure where my grandmother got the recipe as she was not Hungarian! It is sort of a nut crescent with a pastry wrapped around a nut/sugar filling. I am sure I have the recipe somewhere but her note on the recipe was to have help making them. The year I helped her make them it seemed to take a whole day or 2 and it made a bazillion treats! what a job!
I could go on and on with memories of helping my mother make treats and baking! This kind of blog post really brings on the memories for me. Makes me miss my mother so much.
Hi, Leanne, your mom would be so excited to share her recipes with the world!I’m sure she is smiling from heaven! Thank goodness for memories, life is good! Linda
Hi Linda! I love making candy especially fudge and divinity but nobody in my family likes it, so I no longer make it. Instead, I make cinnamon rolls in small pans and take around to the neighbors in my area. They bring me fudge and divinity among other goodies, so it all works out and I always get requests for the cinnamon rolls year round! I have made friends with those rolls.
Hi Paula, oh my gosh, I love hearing this! Cinnamon rolls are the best!! Best way to make friends! Linda
Good Morning, Linda. I’ll be short and sweet today. Can the Divinity be made without using a mixer? I don’t have one so wondering if it can be done by hand. Thanks.
I have sooo many fond memories of growing up with my Norwegian family. My grandmother made all the traditional Norwegian cookies and her divinity was to die for! She put a cherry in the middle and dipped a tip in melted chocolate. I’ve never found any that could match what she made; they were always grainy. Hers were so smooth and melt-in-your mouth. I printed your recipe and it’s definitely in my to-do list of items to make!
Hi Robbie, thank you for the 5 stars, my friend! I just love making Norwegian recipes! I wish my family loved Lefse as I do!! Oh well, I will make it anyway and eat all of them with butter and brown sugar! Life is so good! Linda
I love Christmas treats. I am going to try some of your recipes. I made nougats for the first time last year. So good. I used to have them when I was a kid. I’m now 75. Things I make are divinity, fudge, nougats, fruit cakes, ( mine is more cake like than the kind you buy in the store) It was my grandmother’s recipe, and some bars. Things the family likes to eat but don’t like to make. The cookies are left for the kids to do. I eat too much dough so I passed it on to them. Too putsy for me.
We moved to a much smaller house 7 years ago. I don’t have room for my big tree so I just use lights in the shape of a tree and a few ornaments. So much easier. Looks good too.
I sure like your website. Always something to be learned.
Hi Mary, thank you for the 5 stars, my friend! I love the idea of putting up lights in the shape of a tree! I have gifted almost all of my Christmas decorations to my granddaughters. I no longer have to store them and they are thrilled! It makes me happy! I will be 72 next year and Mark and I decided to downsize this year. It feels really good. I have never made nougats!!! I got the giggles over you ate too much of the dough!! Oh, the memories of making cookies when I was younger! I love your story today! Linda
Linda I would give you 20 star rating for these recipes. I will have to look for my my stuffed vanilla wafers. They are so to die for. and all it takes is Vanilla wafers, marshmallows, butter coconut and of course chocolate. My Ima gave me the basic recipe and then she said to cover it with chocolate because everything is always better with chocolate. She also put in nut in place of the coconut for a different flavor.
Hi Jackie, thank you for the 5 stars, you are so cute for saying 20 stars!! I love cooking and baking in the kitchen, it’s truly my passion. I would love the vanilla wafer recipe!! Oh my gosh, that sounds yummy! Linda
I just read all your recipes again. I think I gained 5 pounds! It all sounds so good I could almost taste it.
Hi Mary, LOL! I love this, it’s that time of year! Candy and chocolate everywhere!! Linda
The Cinnamon Glass candy reminds me of what my husband called it when made home some, before diabetes hit him. He called it Tail Light Candy. He walked in to work eating some and the guys wanted to know what he was eating. He told them he found a broken tail light in the parking lot. Nobody would try his candy. LOL They all wanted his jerky though.
BTW, when you put the cinnamon oil in, be sure you are in a well ventilated area or outside. It will burn you like a sunburn, and will make you cough. Ask me how I know. LOL
Another great candy is Martha Washington candy. Larry used to love it. Can’t have it now. Google it for the recipe.
Hi Deborah, thank you for the 5 stars, my friend!! The tail light candy story is the best! Oh, a good reminder about the cinnamon oil! I will Google her candy, thank you! Linda
Linda – I must thank you again for publishing some of my (and my mother’s) favorite candy recipes.
Since I moved to Wyoming, I have been struggling with my kitchen as you probably know – my first-time cooking/baking with gas (other than my butane camp stove!!).
A struggle I have is being able to afford all the ingredients – I am sure others struggle as well. So, spread the cost out over the entire year! I am going to do that next year. I am also looking for new recipes that don’t cost so much to make.
Since moving, I have met a family who have dairy allergies. What a struggle!! Cannot make holiday candy without butter!!! Ok, you can but why???
So, I have a couple of new recipes for dairy free candies:
DF coconut bars (aka Mounds).
Only takes 4 ingredients: 1 can of sweetened condensed coconut milk, unsweetened shredded coconut, dairy free chocolate (I used Enjoy Life chips) and a couple teaspoons of coconut oil to thin the chocolate. Mix the coconut milk and coconut shreds. Using dampened hands, form into logs, the size you like (I recommend smaller rather than larger) and refrigerate or freeze until the chocolate and coconut oil are completely melted. NOTE: the bars will not get really hard and once dipped in melted chocolate, they become really soft so the smaller they are the easier they are to dip. I am going to try coconut balls next time! You can also add almonds to make almond joy like bars.
DF fudge
1 can of DF sweetened condensed coconut milk
3 cups DF chocolate (again, I used chips
Place all in a microwave safe bowl and microwave in 30 second intervals, stirring in between until melted (or in a double boiler). Place in a parchment lined small pan (I used 6″ X 8″ pan). Refrigerate for several hours or overnight. Cut as desired.
I must say that I was really impressed with the fudge! Not quite my mom’s fudge which has been my favorite since I was a child but definitely something I would eat!!
Locally, I was able to find the DF chocolate chips but not the DF sweetened condensed coconut milk – that I had to order from Amazon. Neither ingredient is especially budget friendly but I want to make new friends!! Also, the fudge and bars don’t make a lot so it didn’t break the bank.
A little later, I will post my recipe for a divinity like recipe. Might be helpful for those who don’t have a stand mixer!!
HI Leanne, oh I love sharing you and mother’s recipes! We have been friends for years and have never met in person! I love our friendship! Now I need to try your new recipes! Thank you for sharing! Merry Christmas! Linda
Linda – now that I live only one state away from you, I might just decide on a shorter road trip to meet you in person!! Merry Christmas my friend. Leanne
Hi Leanne, that would be so fun!! Linda
Hi Leanne, P.S. Thank you for the 5 stars, my sweet friend! Linda
This brings back so many memories. Due to our dietary restrictions (:() we don’t make that many sweets anymore. But my DH does make his chocolate “Ting a Lings” as he calls them.
Take two 8oz packages of chocolate chips (milk, dark or white your choice) 1 cup of Spanish peanuts and 1-2 cups chow mein noodles. Melt the chocolate and then add the nuts and chow mein noodles, stir good and then drop by teaspoonfuls on to waxed (or parchment) paper and let harden.They will keep ( good luck LOL) for a couple of weeks if you put them in a zip lock bag.
Hi Kathy, oh my gosh, I forgot about this recipe!! These are SO GOOD! and they are so easy to make! Thank you for sharing!! Linda
You’re welcome. It’s been awhile since we’ve made candy for the holidays, I almost forgot the recipe.
Got another recipe If you’re interested, a dip recipe DH makes. take a can of Campbell’s Bean with bacon soup, 8 oz container of sour cream, an 8 oz package of shredded cheddar cheese a teaspoon of dried chives. Mix together and refrigerate. Goes great with tortilla chips and you can heat it up a bit
Hi Kathy, oh I love dips, I’m going to make this one for sure!! Thank you, Linda
You’re welcome. The Hubs says you could add some finely chopped/Dried onions in as well. If you use dried make sure to “soak” them in a little bit of water to soften them, drain and then add to the dip so they aren’t crunchy. He made the mistake of just using the dried,twas a bit crunchy that time LOL. If you do make let me know how you liked it.
Hi Kathy, I will for sure! Thank you again, Linda
Such a joy reading about everyone’s recipes and memories! I used to go crazy between Thanksgiving and Christmas, making different cookies and 3 flavors of fudge. We’ve had to do things a bit differently as we’ve aged, and have some dietary restrictions now. Is there an alternative to corn syrup? We’re trying hard to avoid it, due to said restrictions. I’m also replacing a lot of processed sugar with honey, but it’s a long learning curve, and a distinctly stronger flavor. Happy and blessed Christmas to all!
Hi Terry, I buy corn syrup without High Fructose sugar these days. It would take some experimenting for sure to trade out honey for some of these recipes. Three flavors of fudge sounds wonderful! Thank you for the 5 stars, my sweet friend! Merry Christmas to you as well! Linda
Came to this post via your post on not needing/wanting Christmas gifts!! Noticed that I had mentioned I would add my easy divinity like recipe!! I have used this for years as I don’t have a stand mixer to make “real” divinity. I found the recipe in a Betty Crocker cookbook close to 50+ years ago! I have noticed that the BC fluffy white frosting mix is a challenge to find though!! Since it is not a true divinity, I call it Angel Fluff!!! I don’t use the add-ins, but I have topped the candies with finely chopped nuts or chopped candy canes right after spooning the mixture onto waxed paper.
Angel Fluff (divinity like candies)
1 pkg Betty Crocker fluffy white frosting mix
⅓ cup light corn syrup
½ cup boiling water
1 tsp almond extract
16 oz powdered sugar
Blend frosting mix, corn syrup, water and extract in a small mixer bowl. Beat on high speed until stiff peaks form. Transfer to a large mixer bowl and blend in the sugar gradually on low speed or by hand. Stir in the optional add-ins if using (see below).
Drop by teaspoon onto waxed paper. If not using the add-ins but want to top your candies with cherries/nuts or candy cane pieces, now is the time to do so.
When the candies feel firm, turn and dry for at least 12 hours.
Store in airtight container(s). Makes 5-6 dozen candies depending on how small or large you make them.
OPTIONAL add-ins: one of the following:
The add-ins can be eliminated, or you can sprinkle just the tops of the candies with some of the following:
1 cup cut up candied cherries
1 cup cut up maraschino cherries drained well and patted dry
1 cup of chopped nuts
1 cup of candy cane pieces (place candy canes in a ziplock bag and break up)
Hi Leanne, oh my gosh, I have got to make this and put your name on it! Thank you!! Linda
Those Easy Caramels are calling my name…yum! And, congratulations on being in your new home
Hi Karen, thank you, my friend! It’s so nice to be in our home!!! Caramels are yummy! Linda
Thanks for the history lesson and the great recipes. We lived in small spaces most of our 40+ years together. Boat, camper most of the year for 22 years and our “big house” was 1100 sq feet. It just means you don’t have a lot of useless junk, but in the house there was still a dishwasher!
Life is good.
Hi CAddison, thank you for the 5 stars, my sweet friend. Here I am living in 1000 square feet and your “Big House” was 1100 square feet. I actually think you enjoyed life more than me. I can only imagine the wonderful adventures you had in your life. I had quotas, deadlines, if I were to my life over again, I would do so many things differently. OH, and the dishwasher, I can still remember our first one, we had to roll it over to the sink to hook it up. On, the memories! LOL! Linda
These recipes will sure come in handy this year as I’m helping make treats to hand out at a couple of community events. Between this and a lot of cookie making it’s going to be a busy time for several of us volunteers. One thing I’ve found handy when living in smaller spaces is folding tables. I’ve got several of various sizes that tuck away neatly when not needed and can be brought out for the big baking and making events. I cover them with thick towels if they’ll be used with hot baking pans.
Hi Alice, oh what a wonderful tradition to volunteer in your community!! I like your idea of tucking away folding tables, they make it great for spreading out our goodies to cool! I made brownies today and will be making some cookies tomorrow. I love this time of year! Linda
Linda – I am chuckling as I give a 5 star review since a lot of the recipes come from me!!!
I am going to make a couple of truffle recipes this year: one regular and the other dairy free for my friends!!
Dairy Free Truffles
1 can of sweetened condensed coconut milk
1 dairy free chocolate bar chopped well or dairy free chocolate chips
a bowl of cocoa powder (won’t take a lot)
In a double boiler (or microwave) heat the coconut milk until hot. Pour over the chopped chocolate bar. Let sit for a couple of minutes until the chocolate is melted. Stir to combine completely. Refrigerate until firm. Scoop mixture and roll into balls. Roll the balls in the cocoa powder.
NOTE: I have also rolled truffles in finely chopped nuts
The regular truffles use
1 can of regular sweetened condensed milk
1 large chocolate bar (milk chocolate or dark chocolate
cocoa powder
Use the same procedure for the dairy free truffles
For those who need to watch their sugar intake, there is a sweetened condensed milk I found on Amazon that is called Splenda sweetened condensed milk. The ingredient lists: milk, allulose, prebiotic fiber, maltodextrin, splenda sucrolose. I think because the allulose is said to NOT spike blood sugar and splenda sucrolose is listed last, this could be tolerated by diabetics. It still has 22 g of total carbs but does have 5 g of fiber it would have 17 net carbs. One would need to eat this in moderation though.
Also, I tend to use very dark chocolate when I make truffles and that reduces the amount of total sugars.
Hi Leanne, thank you for the 5 stars, my sweet friend. Your recipes are the best!! LOL! You deserve 5 stars! Thanks for sharing the truffle recipes. I know a lot of people who cannot have dairy, this will help them a lot. I’m like you, dark chocolate is my favorite. There’s a store called Sprouts in Utah that sells the best dark chocolate almonds. I keep a hefty stash when they go on sale. LOL! Life is good with chocolate! Linda
Thank you so much Linda, I love all of the recipes, and comments!!
This brought memories of my Mom making the best divinity ever….she would do half plain and half with chopped walnuts. She also bought a candy that was probably vanilla fondant wrapped around a hazelnut and rolled in sugar ???do not know what they were called or if they are still made anywhere. Her old fashioned fudge had to be stirred by hand ‘forever’ 🙂 but it was very smooth and creamy!!
Even though I was a single mom of 5 children, and money was so tight, I would talk to my children in early December to choose a family that we could do the 12 days of Christmas for, taking them treats we made such as popcorn balls, soup, muffins, homemade bread, cookies. I wanted them to experience the sweet feeling that comes from thinking of others and giving. It paid off in precious ways, as my adult children willingly think of others and are thoughtful in service. Among all of the challenges, it is so nice to know one thing went right.
Popcorn Balls
We had a large stainless steel bowl we used for mixing…..
1 stick (1/2 c.) butter
1/4 c. light karo corn syrup
1/2 c. sugar
1 red or green jello (3 oz.)
12 cups popped popcorn sorted to remove unpopped kernels
On medium heat: butter, karo, sugar, dry jello in a heavy sauce pan. Bring to a FULL rolling boil while stirring constantly (we used a wooden spoon with with a long handle). Boil/cook/stir for 2 to 3 minutes. Carefully pour this very hot mixture over the popcorn and mix well. Pour hot popcorn mixture onto parchment or wax paper, let it cool just long enough to handle. Butter hands and work quickly to form popcorn balls. When fully cooled, we would wrap the popcorn balls in wax paper, twist the ends and tie both ends with curling ribbon.
Hi Janet, thank you for the 5 stars, my sweet friend! Oh my gosh, you taught your children well, I love your story. Oh, and I am going to make this popcorn ASAP! It will be posted as Janet’s Popcorn Balls, stay tuned! I’m slow these days but I want to make these! THANK YOU! Linda