These treats will be a hit at any open house or business function you have this holiday season!
The holidays wouldn’t be complete without these classic Christmas candy recipes, including ideas for peppermint bark, truffles, marshmallows and more top-rated treats.
1) CREAM CHEESE CANDIES RECIPE
These homemade mints make a perfect last-minute addition to holiday treat trays. Pretty much everyone in my neighborhood has this recipe now! —Katie Koziolek, Hartland, Minnesota
INGREDIENTS
3 ounces cream cheese, softened
1/4 teaspoon peppermint or almond extract
3 cups confectioners’ sugar, divided
Granulated or colored sugar, optional
DIRECTIONS
Mix cream cheese and extract until blended. Beat in 1-1/2 cups confectioners’ sugar. Knead in remaining confectioners’ sugar.
Shape into 1/2-in. balls. If desired, roll in sugar. Place on waxed paper. Flatten with a fork. Let stand until firm, 1-2 hours. Store between layers of waxed paper in an airtight container in the refrigerator. Yield: about 6 dozen.
2) Chocolate, Peanut & Pretzel Toffee Crisps
My “crispers” are the ultimate combination of salty and sweet. They never last long because—trust me—they’re addictive! Make the recipe the way it’s written or sprinkle on any treats you like. —Jennifer Butka, Livonia, Michigan
INGREDIENTS
40 saltines
3/4 cup butter, cubed
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate chips
1 cup cocktail peanuts
1 cup broken pretzel sticks
3/4 cup M&M’s minis
DIRECTIONS
Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil; grease foil. Arrange saltines in a single layer on foil.
In a large heavy saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a boil; cook and stir 2-3 minutes or until sugar is dissolved. Remove from heat; stir in vanilla. Spread evenly over crackers.
Bake 8-10 minutes or until bubbly. Immediately sprinkle with chocolate chips. Allow chips to soften 2 minutes, then spread over top. Sprinkle with peanuts, pretzels and M&M’s minis; shake pan to settle toppings into chocolate. Cool.
Refrigerate, uncovered, 1 hour or until set. Break into pieces. Store in an airtight container. Yield: 2-1/2 pounds.
3) Red Velvet Candy Cane Fudge
My favorite kind of cake, red velvet, inspired me to create this fudge. If you like, spoon the candy mixture into paper-lined mini-muffin cups instead of spreading it into a pan. —Crystal Schlueter, Northglenn, Colorado
INGREDIENTS
1 teaspoon butter
2 packages (12 ounces each) white baking chips, divided
2/3 cup semisweet chocolate chips
3 teaspoons shortening, divided
1 can (14 ounces) sweetened condensed milk
1-1/2 teaspoons red paste food coloring
4 cups confectioners’ sugar, divided
6 ounces cream cheese, softened
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
3 tablespoons crushed peppermint candies
DIRECTIONS
Line a 13×9-in. pan with foil; grease foil with butter.
In a large microwave-safe bowl, combine 3-1/4 cups white baking chips, chocolate chips and 2 teaspoons shortening. Microwave, uncovered, on high 1 minute; stir. Microwave at additional 15-second intervals, stirring until smooth. Stir in milk and food coloring; gradually add 1 cup confectioners’ sugar. Spread into prepared pan.
In another large microwave-safe bowl, melt remaining white baking chips and shortening; stir until smooth. Beat in cream cheese and extracts. Gradually beat in remaining confectioners’ sugar until smooth. Spread over red layer; sprinkle with crushed candies. Refrigerate 2 hours or until firm.
Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container. Yield: 3-3/4 pounds.
4) Homemade Peanut Butter Cups
I like using pretty mini muffin liners and topping these peanut butter cups with colored sprinkles to coordinate with the holiday we’re celebrating. People can’t believe how simple it is to make this irresistible candy with gooey, peanut butter centers. —LaVonne Hegland, St. Michael, Minnesota
INGREDIENTS
1 cup creamy peanut butter, divided
1/2 cup confectioners’ sugar
4-1/2 teaspoons butter, softened
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
Colored sprinkles, optional
DIRECTIONS
Combine 1/2 cup peanut butter, confectioners’ sugar, butter and salt until smooth.
In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth.
Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Drop a scant teaspoonful of peanut butter mixture into each cup; top with another teaspoonful of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container. Yield: 3 dozen.
5) HOMEMADE HOLIDAY MARSHMALLOWS RECIPE
This recipe was my grandpa’s favorite. At Christmastime, he would be busy making marshmallows for his family and friends. —Diana Byron, New London, Ohio
INGREDIENTS
2 teaspoons butter
3 envelopes unflavored gelatin
1 cup cold water, divided
2 cups sugar
1 cup light corn syrup
1/8 teaspoon salt
1 teaspoon clear vanilla extract
Optional toppings: melted chocolate, hot fudge and/or caramel ice cream topping
Optional garnishes: baking cocoa, confectioners’ sugar, crushed assorted candies, chopped nuts, colored sugars and/or sprinkles
DIRECTIONS
Line a 13-in. x 9-in. pan with foil and grease the foil with butter; set aside.
In a large metal bowl, sprinkle gelatin over 1/2 cup water; set aside. In a large heavy saucepan, combine the sugar, corn syrup, salt and remaining water. Bring to a boil, stirring occasionally. Cook, without stirring, until a candy thermometer reads 240° (soft-ball stage).
Remove from the heat and gradually add to gelatin. Beat on high speed until mixture is thick and the volume is doubled, about 15 minutes. Beat in vanilla. Spread into prepared pan. Cover and let stand at room temperature for 6 hours or overnight.
Using foil, lift marshmallows out of pan. With a knife or pizza cutter coated with cooking spray, cut into 1-in. squares. Dip or drizzle marshmallows with toppings if desired; coat with garnishes as desired. Roll other marshmallows in the garnishes of your choice. Store in an airtight container in a cool dry place. Yield: about 9-1/2 dozen.