Abigail's Christmas Candy Recipes

Make Christmas candy recipes for traditional holiday sweets.
Fudge, potato candy, sponge, turkish delight, colorful mints and more.

Merry Christmas!


Recipe For Candy Canes

3 c Sugar
1 ts Peppermint flavoring
1/2 c Water
3/4 c Lt. corn syrup
3/4 ts Red vegetable coloring
1/4 ts Cream of tartar

The sugar, water, syrup, and cream of tartar you combine and heat till the sugar's dissolved real fine. Divide into two saucepans, boil, but don't stir, please, until each lot is 280F. Add 1/2 ts peppermint to each lot and add the coloring to one, the other not: place on an enamel or marble table to cool. (First oiling the table, as a general rule). Like taffy you stretch and pull and form into ropes of red and white, now twist them around again and again. And form them into your cane. Now on an oiled surface you allow them to harden.

Amazing Fudge

2 cups granulated white sugar
2 cups brown sugar
3/4 cup margarine
1 cup evaporated milk (canned)
1 tsp vanilla
3/4 cup all purpose flour
1 cup dark or milk chocolate chips &/or
1/2 cup peanut butter &/or
1/2 cup chopped nuts of choice

Mix first 4 ingredients together in large Microwave Safe bowl. Microwave on high for 15 minutes. Remove from Microwave Oven and quickly, while hot, beat in vanilla and flour. Add remaining ingredients. Mix well and quickly before the mixture cools. Pour into well greased Bunny Molds - or pan of any shap. Refrigerate. This fudge sets up beautifully.

Recipe for Rum Balls

2 tb Cocoa
Confectioner's sugar
2 1/2 Cups finely crushed vanilla wafers
1 Cup finely chopped pecans or walnuts
3 tb Light corn syrup
1/4 Cup rum or bourbon

Into a large bowl, sift the cocoa and 1 Cup of confectioner's sugar. Mix in remaining ingredients. Form the mixture into 1-inch balls with your hands. Sprinkle about 1 Cup confectioner's sugar on a plate and roll the balls in it to coat.

Store in a tin for at least 1 week before giving them away. These cookies will mellow with age and will keep up to 1 month. They can also be wrapped in plastic wrap or foil. Recipes make about 36.

Christmas Truffles Recipe

1/4 cup heavy cream
2 tablespoons Grand Marnier or Kahlua
6 ounces German's Sweet Chocolate
4 tablespons sweet butter, softened
Powdered unsweetened cocoa

Boil cream in a small heavy pan until reduced to 2 tablespoons. Remove from heat, stir in liqueur and chocolate, and return to low heat. Stir until chocolate melts.

Whisk in softened butter. When mixture is smooth, pour into a shallow bowl and refrigerate until firm, about 40 minutes. Scoop chocolate up with a teaspoon and shape into rough 1-inch balls. Roll the truffle balls in the unsweetened cocoa.

Store truffles, covered, in the refrigerator. Let truffles stand at room temperature for at least 30 minutes before serving.

Turkish Delight Recipe

2 cups granulated sugar
1 1/4 cups water
1 lemon, the peel cut into strips, the juice squeezed
1 orange, the peel cut into strips, the juice squeezed
4 tablespoons unflavoured powdered gelatin
2 tablespoons confectioners' sugar
1 tablespoon cornstarch

Dissolve the granulated sugar in half of the water over medium heat. Add the strips of lemon and orange peel and the juices. Bring the mixture to a boil and simmer for 15 minutes.

Soften the gelatin by soaking it for 5 to 10 minutes in the rest of the water. Add the gelatin to the sugar syrup stirring well, and boil for 10 minutes, until the syrup reaches the thread stage. Strain the mixture into shallow dampened pan or onto platters, and let it set for 24 hours.

Cut the candy into 1-inch squares. Sift the confectioners' sugar and cornstarch together into a shallow dish. Roll the pieces into the mixture. Store the recipes squares in boxes with more confectioners' sugar and cornstarch between each layer.

Date Cherry Candies

3 c Sugar
1 tb Butter or butter substitute
1 c Pitted and chopped dates
1/2 c Sweetened condensed milk
1/2 c Water
1 c Chopped candied cherries
1/2 c Finely chopped walnuts
1 ts Vanilla
1 c Chopped marshmallows
1/4 ts Salt

Boil sugar, milk, water, butter, and salt to soft ball stage (234 - 238 F). Add cherries and dates. Boil to firm ball stage (245 - 248 F). Add marshmallows. Do not stir. Cool to room temperature. Add flavoring. Beat until thick and creamy. Add nuts. Pour into well-buttered, 9"x13" shallow pan. Cut in squares.

Angel Food Candies

1 c Sugar
1 c Dark corn syrup
1 tb Vinegar
1 tb Baking soda
1 lb Chocolate almond bark, ...melted

In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over medium heat, stirring constantly, until sugar dissolves. Cook without stirring until the temperature reaches 300F (hard crack stage) on a candy thermometer. Do not overcook. Remove from the heat and quickly stir in baking soda. Pour into a buttered 13-in. x 9-in. x 2-in. baking pan. When cool, break into bitesize pieces. Dip into melted chocolate; place on waxed paper until the chocolate is firm. Store tightly covered. Recipes Yield: 1-1/2 pounds.

Christmas Jelly Candies

5 pk Unflavored gelatin
2 c Fruit juice or drink
1/2 c Sugar
2 tb Lemon juice

In a saucepan put gelatin and sugar, add the fruit juice and let set for 5 minutes Bring mixture to a boil, reduce heat & cook until gelatin melts, add lemon juice. Pour into shallow baking pans and chill until firm.

Carefully turn out of pan using a wide spatula. Cut with various shaped cookie cutters and place on wire racks to dry. put in covered tins with wax paper between layers. Will keep up to 5 days.

Irish Potato Candy Recipe

1 tb Mashed potatoes
2 1/4 c Confectioners' sugar
1 12 oz jar peanut butter

Placed mashed potatoes in a mixer bowl. Add confectioners' sugar one cup at a time, beating well after each addition. Spread into greased 10 x 15 inch pan. Spread peanut butter over top. Roll as for a jelly roll. Cut into slices. Makes 16 pieces.

Kotonjata Candy

13 lg Quince
2 Lemons
2 c Water
1 c Lemon juice; strained

Select 13 even coloured quince, not spotted. Wash and peel as you would an apple. Use a shredder and grate on largest holes. Place all meat in a heavy pot with juice of 2 lemons and 2 cups of water. Cook over lowest flame for at least an hour or an hour and a half.

Test to see if quince is soft. Remove from fire. Measure the cooked quince by cup and return to pot. Add equal number of quince and sugar in the same pot. Stir well until blended. Cook on medium heat, watching carefully that it doesn't scorch. Reduce heat to lowest setting for an hour, stirring frequently. After first half hour add 1 cup strained lemon juice. Test quince by placing a teaspoonful on a small plate. If it doesn't run, it's ready to pour on platters or in Pyrex bakiing dish about 1/4 inch thick. Let dry for 3 days, turning frequently. Cut in smaller pieces to help turn easier. When hardened, wrap and refrigerate until used.

Candy Mints Recipe

1 lb Powdered sugar
1/2 c Butter
2 tb Evaporated milk
4 dr Peppermint flavoring
2 dr Or more green food coloring

Combine all ingredients in bowl and beat at high speed until well blended. Knead until smooth. Shape mints in molds. Then place on cookie sheets which have been covered with paper towels. Cover with paper towels. Leave overnight to set. Makes 9 Dozen.

Old Fashioned Sponge Candy

1 c Sugar 1 c Corn syrup, dark
1 tb Vinegar
1 tb Baking Soda

Combine sugar, syrup, and vinegar in heavy sauce pan. Stir over medium heat until sugar dissolves. Then cook to 300 F. or crack stage. Remove from heat, stir soda in quickly, mixing up. (it will become frothy) Pour into buttered pan. Cool and break into pieces.

Triple-Chocolate Kisses

4 - 3oz. chocolate bars;2 semisweet, 1 milk, 1 white chocolate
1/2 c Crushed candy canes

Melt the 3 kinds of chocolate in 3 separate bowls. Stir half of the crushed cane mix into the semisweet chocolate. Reserve a bit for sprinkling; stir the remainder into the milk and white chocolates. Drop teaspoons of the semisweet onto a parchment-lined tray. Top with 1 dollop each of the milk and white chocolates. Sprinkle with crushed pieces. Let harden. Makes 100 pieces.

White Chocolate Pretzels

1 pk Large twist pretzels; - large package
1 White chocolate block

Put hot tap water in a double boiler and melt chocolate until juicy; remove hot water and replace with cold water in bottom of double boiler. Stir chocolate until thickened. Remove the cold water and put hot tap water in once more. When the chocolate is thin, drop the pretzels in until coated and then remove from chocolate and place them on waxed paper. Let cool; put in plastic bag.

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