Oh my goodness, I am dying to share several of my family’s Vintage Christmas Candy recipes, and those from a good friend! Many of these recipes are well over 70 years old, so I had to modify the margarine to butter and so forth. It is so fun to dig through my mom’s recipes and those from my friend, Leanne. I met Leanne through my blog and I so wish we were neighbors because we chat online like we have known each other for years. Plus, we share ideas for preparedness. Thank you, Leanne!!
I’m looking on Facebook and people are sharing their pictures of their Christmas trees all decorated and we haven’t even had turkey for Thanksgiving. I LOVE it! I can picture my two small trees on each side of the TV. It’s not too early to get started with Christmas decorations! Oh, my goodness, wait until I ask Mark to pull the trees down off the garage hanging shelves.
Vintage Christmas Candy Recipes
1. Chocolate Almond Bar Candy by Leanne L.
- 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
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.
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.
Let cool completely. When cool, use a butter knife to break the candy up. The pieces will be irregular.
Note: my mom also used walnuts and pecans when she had them.
2. Mom’s Honey Taffy by Leanne L.
- 1 cup sugar
- ½ cup water
- 2/3 cup honey
- ¼ teaspoon salt
- Touch of vanilla
- Cook the first 4 ingredients without stirring to the hard ball stage. Remove from heat and add the vanilla. Cool on greased dinner plates until cool enough to handle. Grease your hands and pull until creamy colored. We used butter to grease the plates and our hands.
- The faster it cooks the better, but watch it carefully so it doesn’t scorch. My Dad NEVER pulled taffy. He said it melted in his hands. I really think it was because the candy was so hot still and could cause blisters!!
3. Cinnamon Glass Candy by Leanne L.
- 1 teaspoon cinnamon oil
- Red food coloring
- 2 cups sugar
- ½ cup light corn syrup
- ½ cup water
- Prepare a jelly roll pan (the cookie sheet with sides) by lightly greasing OR line the pan with foil that is lightly greased.
- Mix sugar, syrup, and water together in a large heavy pan. Bring to the hard crack stage (300°F - 310°F). Stir constantly. Add cinnamon oil and food coloring to reach the desired color. Pour into prepared pan. Cool completely. Break into pieces.
4. Mom’s Homemade Divinity
- 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)
- Combine the sugar, water, corn syrup, and salt in a large heavy pan. Bring this mixture to a boil and continue boiling until it reaches a "hard ball stage" (265 degrees). Now, beat the egg whites until stiff, slowly pour the hot syrup above over the egg whites beating with a high speed on your mixer. Add vanilla, and continue to beat for 4-5 minutes or until the candy starts to take shape. Fold in nuts and cherries. Quickly drop teaspoon size pieces of the candy onto a buttered cookie sheet.
5. Peanut Brittle by Leanne L.
- 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
- Prepare a jelly roll pan by lightly greasing OR line the pan with foil and lightly grease the foil.
- In a heavy pan, bring the sugar, syrup, and water to the hard ball stage. Remove from heat and stir in the nuts. Return to the heat and continue to cook until tan. Remove from heat. Add the baking soda and stir. Pour into the prepared pan. Cool completely. Break into pieces.
- 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
- 12 ounces chocolate chips
- 1 cup butter
- 4 cups sugar
- 1-1/2 cups evaporated milk (not Eagle Brand)
- 1 teaspoon vanilla
- 20 large marshmallows
- 2 cups chopped nuts
- 10-15 large marshmallows cut into pieces (then freeze them)
- Grab a large bowl and cut the chocolate chips into the butter. Set aside. Now combine the sugar, milk and the 20 marshmallows to a boil over medium heat. Boil for 5 minutes, stirring constantly. Pour this mixture over the chocolate chips and butter mixture. Stir until thick. Add the nuts and the vanilla and the frozen marshmallows. Pour into buttered 9-inch by 13-inch pan. Chill until firm. Cut into squares.
7. Easy To Make Caramel’s
- 1 can Eagle Brand Sweetened Condensed Milk
- 1/2 cup butter
- 1 cup sugar
- 1 cup white Karo Syrup
- 1 cup chopped nuts (optional)
Butter a 9-inch by 9-inch pan. Combine the ingredients in a medium to large size heavy pot and cook over medium heat until it reaches 242 degrees (or a firm ball stage). Add the chopped nuts if desired. Pour into the buttered pan. Let the caramel set overnight. Cut into one-inch squares and wrap in waxed paper or plastic wrap. This recipe makes about 50 one-inch squares.
I hope you enjoy trying some of the old-fashioned Vintage Christmas Candy recipes by my family and Leanne’s family. Thanks again for being prepared for the unexpected. May God bless this world.