Christmas is the most wonderful time of the year and so we cannot stop ourselves from thinking about Christmas cookies and confections galore during this festive time. We always get sweets on the brain and excited for special holiday morsels. We don’t only vision of sugarplums but also of chocolate and candies of all kinds ranging from toffees, fudge and brittle to truffles of any type. So here are some holiday candy cravings for you all.

Here we bring you some trending list of Christmas candies which you can try this season and impress your guests as well as kids in the house.

Cherry and Chocolate Fudge:


This has candied cherries and almonds throughout topped with cherries and pecans.


14 ounce sweetened condensed milk

12 ounce semisweet chocolate chips

1/2 cup chopped almonds

1/2 cup chopped candied cherries

1 teaspoon almond extract

1/4 cup pecan halves

1/4 cup candied cherries, halved


Line in square pan with aluminum foil.

Microwave sweetened condensed milk and chocolate chips until chocolate is melted. Stir until smooth and mix chopped almonds, chopped cherries and almond extract. Spread in prepared pan evenly placing pecan halves and cherry halves on top.

Refrigerate for until firm and then cut into squares.

Saltine Cracker Toffee:

This toffee is made using saltine crackers and chocolate.


salted saltine crackers to line pan

1 cup unsalted butter

1 cup packed brown sugar

2 cups milk chocolate or chocolate chips

¾ cup chopped pecans


Preheat oven to 400º F. Line jelly roll pan or cookie sheet with edges with foil and spray using cooking spray. Place saltine crackers in a single layer. Hide Images

In saucepan boil sugar and butter. Continue boiling for 3 minutes. Once mixture is deep caramel color immediately pour saltines and spread over crackers completely.

Bake at 400°F for 5 to 6 minutes making crackers look bubbly.

Remove from oven and sprinkle chocolate chips allowing them to melt. Top with chopped nuts and break into pieces on cooling.

Jell-O Divinity:

A perfect candy option for those who love to have it in jelly form. Make this candy and see the kids enjoying their Christmas with full fun.


3 cups granulated sugar

¾ cup light corn syrup

¾ cup water

⅛ tsp salt

2 egg whites, room temperature

3 tbsp Jell-O powder

1 tsp vanilla extract or other flavor

1 cup chopped nuts, optional


Line baking sheets with waxed paper and butter and set aside.

Boil sugar, corn syrup, water, and salt, stirring frequently to dissolve.

Once boiled, stop stirring and cook to 250 F using thermometer to check.

When mixture is about to reach temperature, whisk egg whites on high speed until very stiff peaks form.

Whisk in the Jell-O until it is well blended.

Once syrup attains 250 F, turn mixer to medium-high and slowly pour syrup into egg white and Jell-O mixture and add vanilla extract.

Continue beating until mixture loses its shine and holds its shape when dropped from a spoon looking stickier.

Test the mixture by dropping candy on waxed paper and if it looks like a puddle, continue beating till it holds it shape.

Mix in nuts and spoon out a mixture on waxed paper and use other spoon to scrape candy off the spoon. Be careful spoons are buttered else candy will stick.

Let candies set out before storing in an airtight container.

Homemade English Toffee:


A perfect toffee for kids who are fond of vanilla and chocolate. Make some toffees for your family members and some to be shared by kids with their friends.


Cup whole raw almonds A perfect toffee for kids who are fond of vanilla and chocolate

1 cup butter, cut into 1-inch cubes

1 cup sugar

¼ teaspoon salt

1 teaspoon vanilla

2 cups milk chocolate chips

¼ cup finely chopped pecans


Microwave almonds for 2-3 minutes on high to toast. Line a baking sheet with foil and place the almonds in a single layer on the foil with space.

Melt sugar, butter, vanilla, and salt over medium heat, stirring throughout until completely melted

Gradually increase heat to medium-high. Keep stirring until the toffee is a golden brown color and then pour almonds over it in pan.

Once bit cooled sprinkle chocolate chips allowing them to melt and then spread over the toffee with chopped pecans.

After completely cooled, use a butter knife to break toffee.

Old Fashioned Potato Candy:


This is a delicious and addictive treat – perfect for peanut butter lovers and neighbor gifts.


1 potato cut into 1-2 inch pieces

6-8 cups powdered sugar

2/3 cup peanut butter

½ teaspoon vanilla


Boil potato until very tender. Mash until smooth and lump-free.

Mix and blend powdered sugar and vanilla until mixture is very thick.

Transfer candy mixture to the wax paper sprinkled with powdered sugar and covers the top also with it. Roll mixture to thick rectangle.

Spread peanut butter evenly over candy and roll tightly in the wax paper. Cut in half crosswise and put inside re – sealable bag and chill until firm.

To serve unwrap candy and slice into thick slices.

Peppermint Marshmallow Brownie Bites:


A fun and delicious treat to add to your holiday cookie tray.


1 brownie mix

42 mini peppermint marshmallows

12 ounces white melting chocolate



Bake brownies according to directions on box back to make them soft and fudgy.

Once cooled completely cut into small bite size pieces. Flatten each piece and place marshmallow in flattened brownie center. Roll into ball and place on a wax paper lined tray and freeze.

Microwave white chocolate, stir and repeat until melted and creamy. Dip brownie bite in chocolate and set back on the wax paper topping it with sprinkles.

Chocolate Peanut Butter Sandwiches:


A peanut butter and chocolate sandwich is a perfect treat for holiday.


1 sleeve Ritz crackers

1/2 cup peanut butter

1/4 cup powdered sugar

candy bark


Combine peanut butter and powdered sugar until smooth and spread onto unsalted side of the cracker

Place other unsalted cracker on its top to make sandwich.

Place sandwiches in the fridge to make peanut butter firm.

Melt candy bark and dip sandwiches giving a good coating and place on baking sheet lined with waxed paper and let set up

White Chocolate Lemon Truffles:


The creamy white truffles loaded with chocolate and lemon will become a new holiday favorite.


8 oz white chocolate-chopped

5 Tablespoon unsalted butter

3 Tablespoon heavy whipping cream

pinch of salt

1 teaspoon lemon extract

powdered sugar


Melt chocolate, butter and cream until smooth and mix salt and lemon extract.

Cool slightly, cover with plastic wrap and refrigerate or until firm enough to roll balls.

Roll into balls and coat into powdered sugar.

Cream Cheese Mints:


These are the best mints you can ever try because it yields the delicious cream cheese mints.


8 oz. cream cheese, softened

4½ cups powdered sugar

½ to 1 tsp. peppermint extract

food coloring


Mix cream cheese and sugar on low until blended. Increase speed till well combined.

Place into a piping bag with a star tip and place onto lined cookie sheet.

Allow to stiffen up by placing in the freezer.

Chocolate Chip Cookie Dough Truffles:


Nothing can be as better as this candy on the holiday tray.


1/2 cup unsalted butter, room temperature

1/4 cup granulated sugar

1/2 cup packed light brown sugar

2 tablespoons milk

1/2 teaspoon vanilla

1 1/4 cups all purpose flour

1/2 teaspoon salt

1/2 cup mini chocolate chips

chocolate candy coating

Popsicle sticks, cut in half


Beat butter and sugars until fluffy.

Mix milk and vanilla. Mix flour and salt on low until combined.

Mix chocolate chips and chill dough until firm enough to roll into balls.

Make balls, place on wax paper lined baking sheet and refrigerate.

Melt candy and insert the cut stick into the ball and dip in candy coating.

Spread sprinkles on top and place on wax paper to set and refrigerate.

Thin Mint Oreo Cups:


Oreo crumbs mixed with crushed peppermint surrounded by mint chocolate baking chips require no baking.


16-18 regular Oreos

4 ounces cream cheese, softened

1 bag Andes Creamy De Menthe Baking Chips

sprinkles, regular sized candy canes

For white chocolate cup variation:

½ cup white chocolate chips

1 teaspoon vegetable oil


Line mini muffin tin with mini muffin cups.Set aside.

Blend Oreos until fine crumb consistency and set aside.

Process candy canes until fine sugar consistency. Add in Oreo crumbs and mix along with candy cane for peppermint flavor.

Add softened cream cheese and mix until you have thick and wet dough

Roll dough into small circles. Flatten the circles to width of mini muffin cup.

Melt Andes chocolate chips Pour enough chocolate to coat bottom of muffin cup. Press the Oreo-peppermint dough into the chocolate and put more chocolate to cover it completely. Add some Christmas sprinkles and let it be hard.

Homemade Gumdrops:


They are perfect treat to make for friends and family.


2½ cups granulated sugar, divided

1½ cups apple sauce – no sugar added

6 oz Jello(different flavors)

½ oz unflavored gelatin: 2 envelopes

1 tsp lemon juice


Coat baking dish with cooking spray.

Mix sugar, applesauce, Jell-O, unflavored gelatin and lemon juice and combine.

Boil over medium heat stirring constantly for 1 minute and then immediately pour into prepared baking dish refrigerating until firm.

Cover cutting board with parchment paper and sprinkle sugar.

Loosen gelatin sides and invert onto parchment paper.

Cut gumdrops and leave them on top of the sugar-coated parchment paper until just slightly sticky and then roll in sugar.

Triple Chocolate S’mores Bark:


The candy is easy and won’t take much of your time out of your less and busy schedule.


24 oz dark chocolate

8 oz white chocolate

¾ C graham crackers broken into pieces

½ C marshmallows bits

55 oz Hershey’s milk chocolate


Line a cookie sheet with parchment paper.

Melt dark and white chocolates separately according instructions on package, stirring periodically.

On cookie sheet spread melted dark chocolate and spoon white chocolate over its top and swirl using a knife.

Sprinkle graham cracker pieces, marshmallow bits, and broken chocolate bars on top and press lightly into chocolate.

Refrigerate to cool and set and then break into pieces.

Crock Pot Candy:


This can be made in the crock pot in just 5 minutes.


1 lb roasted salted peanuts

1 lb roasted unsalted peanuts

16 ounces semi sweet chocolate chips

2 lbs white almond bark

1/2cup holiday sprinkles

Instructions: Place peanuts in a crock pot and add chocolate chips and almond bark on top and cook on low until thoroughly combined.Drop small dollops of candy onto parchment paper topping it with sprinkles. Cool until firm.

Dark Chocolate Peppermint Fudge:


The candy pairs up perfectly with a pink layer of peppermint fudge for a delicious treat.


14 ounces Sweetened Condensed Milk, divided

2 Tablespoons butter, divided

2 cups white chocolate chips

5 cups dark chocolate chips

2 teaspoons peppermint extract

red food colouring

2 tablespoons mini chocolate chips


Line square pan with foil and lightly spray and set aside.

Microwave dark chocolate chips and 1 Tablespoon butter on 50% power for 1 minute. Let it be for 1 minute then heat again for 1 minute at 50% power. Check to see if melted. If needed microwave and stir chocolate until lumps finish.

Stir in half of sweetened condensed milk.

Press Dark Chocolate layer prepared pan bottom.

Repeat steps for Peppermint layer. Melt completely white chocolate chips with 1 Tablespoon Butter. Stir in remaining sweetened condensed milk and peppermint extract and add food colouring.

Press peppermint layer over the dark chocolate layer.On top sprinkle mini chocolate chips and gently press.

Refrigerate to set before cutting into squares.



It’s just like eating cotton candy at the fair but in popcorn form.


10-12 cups popped popcorn

2 cups sugar

2/3 cups whole milk

2 tablespoons light corn syrup

1/4 teaspoon salt

1 teaspoon cherry flavouring

red or pink food colouring


Place popcorn in a large mixing bowl. Set aside. Lay wax paper on cookie sheet. Spray lightly with cooking spray.

Stir to combine sugar, milk, corn syrup and salt.

Boil over medium heat stirring occasionally.

Boil until you reach the “soft ball” stage. Then remove from heat and add flavouring and food colouring stirring till combined.

Now coat popcorn with it and spread on wax paper to cool completely.

Cinnamon Rock Candy:


Make sure to use cinnamon oil as nothing says Merry Christmas like delicious cinnamon rock candy.


1 cup Water

3 3/4 cup Sugar

1 1/4 cup Light Corn Syrup

1 teaspoon Food Colouring

1 teaspoon Cinnamon Candy Oil

1.5 cups Powdered Sugar


Butter rimmed metal sheet pan.

Line with parchment paper, and butter it making sure edges are well buttered to prevent the candy from seeping underneath.

Mix water, sugar, corn syrup, and food colouring over medium high heat until sugar starts dissolving.

Continue boiling until sugar mixture reaches 300 degrees. It’s better to be slightly over 300°F for candy to set properly.

Once done remove from heat and stir in cinnamon oil. Keep mixture away from face as it is extremely strong and area well ventilated.

Pour immediately into prepared pan allowing to cool.

After 4 hours dust candy top with powdered sugar. Flip candy and remove parchment paper. Return candy to the pan and break candy into bite size pieces using knife. Dust with more powdered sugar

Homemade Snickers Bars:


Make a whole pan of candy bar to share and watch out as everyone dances to the taste of creamy caramel, peanuts and chocolate.


1 cup semi-sweet chocolate chips

3 tablespoons creamy peanut butter

1/4 cup creamy peanut butter

Imperial Sugar Confectioners Powdered Sugar

1 cup dry roasted unsalted peanuts

11 ounces caramels

1/4 cup heavy cream

1 cup semisweet chocolate chips

3 tablespoons creamy peanut butter

7 ounces marshmallow fluff


Line baking pan with parchment paper.

Microwave one cup of chocolate chips and three tablespoons of peanut butter stir until smooth and combined.

Pour melted chocolate in pan, spread evenly and refrigerate until hardened.

Mix marshmallow fluff, 1/4 cup peanut butter, and powdered sugar until it forms a soft dough.

Press dough with fingers chocolate layer top.

Sprinkle peanuts on top and gently press.

Cook caramels and heavy cream over medium heat, stirring constantly until melted. Pour immediately over peanuts, spreading it all over.

Refrigerate until set.

Melt remaining chocolate chips and peanut butter and pour over caramel layer, spreading evenly.

Place pan in fridge until chocolate is set then cut into bars.

Here is ends the list. Try out the recipes and impress everyone with you creative skills.