What You Need:

1 T butter, room temperature
1 C sugar
1 C light corn syrup
2 C heavy whipping cream, divided
1 (14 oz) can sweetened condensed milk
2 C pecans, chopped
1 t vanilla extract

How to Make It:

Line a large baking pan with aluminum foil.
Butter the foil well and set aside.
Pour the sugar into a large saucepan.
Add the corn syrup and 1 C of the whipping cream.
Place the pan on medium heat and bring mixture to a steady boil.
Continue cooking 8 minutes, stirring often, until the mixture becomes very smooth.
Reduce the heat to lowest temperature.
Pour in the remaining 1 C of whipping cream and the condensed milk.
Stirring constantly bring the mixture back to a steady boil.
Continue cooking until the candy thermometer reaches 235 degrees, being sure to stir often.
Remove the pan from the heat and stir in the pecans.
Add the extract and stir to make sure it is completely combined.
Spread the mixture into the prepared pan.
Allow the candy to cool completely before cutting into bite size pieces.

This Christmas Candy Recipe Has A Serving Size Of 2 pounds

Using butter on the foil helps with the removal of the candy after it has been cut.  Keeping the candy wrapped in pieces of  foil and in an airtight container will keep this candy fresh for up to 2 weeks.

If you love chocolate Christmas dessert recipes then you will love this recipe book.

What You Need:

1 1/2 C sugar
1 (5 oz) can evaporated milk
1/4 C cold coffee
3 T caramel flavored instant cappuccino
1/3 C butter, chopped
2 C pecans, chopped

How to Make It:

Place waxed paper into and over the edges of a square baking pan.
Spray the wax paper with a butter flavored non stick cooking spray.
Pour the sugar into a heavy saucepan.
Pour the milk and cold coffee into the pan with the sugar.
Add the butter and place the saucepan over medium heat.
Stirring continuously cook the mixture until the butter is completely melted.
Reduce the heat to low and continue cooking, stirring often, for 12 minutes or until candy thermometer reaches 235 degrees.
Remove the pan from the heat and stir in the pecans until completely covered.
Pour the mixture into the prepared pan and allow it cool to room temperature.
Remove the toffee by using the edges of the wax paper.
Cut into small squares and store in an airtight container.

This Christmas Candy Recipe Has A Serving Size Of 24 squares

You can change the taste of this toffee by using a different flavor of instant cappuccino.  Vanilla or mint both work well.  You can also use Kahlua coffee liqueur instead of the cold coffee if you prefer.

If you love chocolate Christmas dessert recipes then you will love this recipe book.

What You Need:

2 (6 oz.) pkg. butterscotch pieces
1 C Spanish peanuts
1 1/2 C chow mien noodles

How to Make It:

Bring the water in the bottom of a double boiler to just boiling.
Place the butterscotch into the top of the double boiler and place it over the boiling water.
Stirring constantly melt the butterscotch pieces until smooth, about 3 minutes.
Stir in the peanuts and noodles until completely covered.
Use wax paper to cover a large baking sheet.
Drop the mixture by teaspoonfuls onto the prepared sheet.
Refrigerate 2 hours or until firm.

This Christmas Candy Recipe Has A Serving Size Of 3 dozen

Butterscotch may not be your favorite so try these with melted chocolate or caramels instead.  To give these a little more salty taste try using potato sticks instead of chow mien noodles.

If you love chocolate Christmas dessert recipes then you will love this recipe book.

What You Need:

1/3 C light corn syrup
1 (6 oz.) pkg. semisweet chocolate chips
1/2 t vanilla extract
4 C graham crackers, broken into small pieces
1 1/2 C mini marshmallows

How to Make It:

Place the corn syrup in a heavy pan.
Place the pan over medium heat and bring the syrup to a steady boil.
Reduce heat to the low setting.
Stir in the chocolate chips and vanilla.
Continue stirring until the chocolate has completely melted and the mixture is smooth.
Remove from the heat.
Stir in the graham crackers and marshmallows.
Butter a square baking pan on the bottom and up the sides.
Spread the mixture into the prepared pan evenly.
Allow the mixture to cool to room temperature.
Cut into bite size pieces before storing.

This Christmas Candy Recipe Has A Serving Size Of 3 dozen

Use a buttered wooden spoon when spreading candy into a pan.  This will keep the candy from sticking to the spoon and make it easier to spread the mixture evenly.

If you love chocolate Christmas dessert recipes then you will love this recipe book.

What You Need:

4 C confectioner’s sugar
1 (8 oz) pkg. cream cheese, room temperature
1 1/2 t vanilla extract
1 (12 oz) pkg. white chocolate, chopped
3/4 C walnuts, chopped

How to Make It:

Place the sugar into a large mixing bowl.
Add the cream cheese and vanilla extract.
Beat with an electric mixer on low speed until very smooth, about 3 minutes.
Place the chocolate in a double boiler.
Bring the water of the boiler to a simmer.
Melt the chocolate, stirring constantly, until the chocolate has completely melted and is a smooth consistency.
Remove from the heat and allow cooling 1 minute.
Fold the chocolate into the sugar mixture.
Add the walnuts and mix until completely incorporated together.
Spread the mixture evenly into a square baking pan lined with wax paper.
Refrigerate at least one hour or until the fudge becomes firm.

This Christmas Candy Recipe Has A Serving Size Of 18 pieces

If you don’t have a double boiler you can use two sauce pans and generate the same effect.  The bottom pan needs to be just slightly larger than the top pan.  Place enough water in the bottom pan to not quite reach the bottom of the top pan when it is resting inside the other pan.

If you love chocolate Christmas dessert recipes then you will love this recipe book.

What You Need:

3 C maple syrup
1 C milk
1/2 C pecans, chopped

How to Make It:

Pour the maple syrup into a large heavy saucepan.
Add the milk and place the pan over medium heat.
Bring to a rapid boil and continue boiling until mixture reaches 235 degrees on a candy thermometer.
Remove from the heat and allow to cool 3 minutes.
Beat the mixture with an electric mixer on low speed until it becomes creamy.
Carefully stir in the pecans.
Spread the mixture into a square baking pan lined with wax paper.
Cool until the fudge becomes firm and then cut into bite sized pieces.

This Christmas Candy Recipe Has A Serving Size Of 18 pieces

Fudge makes great Christmas gifts.  Place several varieties into Christmas tins.  Fudge call also be wrapped in foil paper and tied with inexpensive bows.  Place them in an attractive Christmas bag or wrapped box for that special someone on your list.

If you love chocolate Christmas dessert recipes then you will love this recipe book.

What You Need:

3 C semi sweet choccolate chips
1 (14 oz) can sweetened condensed milk
1/8 t salt
1 C peanut butter chips, divided
1 1/2 t vanilla extract
1/2 C whipping cream

How to Make It:

Place the chocolate chips into a heavy saucepan and place the pan over low heat.
Add the condensed milk and the salt.
Stirring often, melt the chips into the milk until the mixture becomes smooth.
Remove from the heat.
Quickly stir in 1/2 C of the peanut butter chips and the vanilla.
Place a piece of wax paper into a square baking pan.
Spread the mixture evenly into the pan.
Place the fudge into the refrigerator for 2 hours or until firm.
When firm make the glaze.
Place the remaining peanut butter chips in a saucepan.
Pour in the whipping cream.
Place the pan over low heat and stirring often melt the peanut butter chips into the cream until smooth.
Spread the glaze over the top of the chilled fudge.
Let the fudge stand 5 minutes before cutting.

This Christmas Candy Recipe Has A Serving Size Of 12 pieces

Nuts can be added to just about any type of fudge.  Pecans, walnuts or almonds all work well.  Be sure to chop the nuts into pieces before adding them.  Stir them into the fudge mixture just before spreading it into a prepared pan.

If you love chocolate Christmas dessert recipes then you will love this recipe book.

What You Need:

1 1/2 t butter, softened
1 (12 oz) pkg. semisweet chocolate chips
1 (14 oz) can sweetened condensed milk, divided
2 t vanilla extract
1 C white chocolate chips
3 t peppermint extract
Red food coloring

How to Make It:

Line a 9 inch square pan with a piece of aluminum foil.
Cover the foil with the butter on the bottom and up the sides.
Place the chocolate chips into a saucepan.
Pour in the milk.
Place the pan over low heat and stirring constantly cook 5 minutes or until the mixture becomes smooth.
Remove the pan from heat.
Add the vanilla extract and continue stirring 3 minutes or until the mixture becomes creamy.
Spread half of the chocolate mixture into the bottom of the prepared pan.
Set the remaining chocolate mixture aside for later use.
Place the white chips into another saucepan.
Pour in the remaining milk and cook over low heat like above.
Be sure to stir continuously until the chips have completely melted.
Remove from the heat and add the peppermint extract.
Spread 1/2 of the mixture over 1/2 of the chocolate in the prepared pan.
Add 1 to 2 drops of red food coloring to the remaining mint mixture and stir to color.
Spread that over the remaining chocolate in the prepared pan.
Spread the remaining chocolate mixture over the top of the entire pan.
You may need to warm the chocolate mixture slightly over low heat to reach a spreadable consistency.
Cover the fudge and place in the refrigerator for at least 4 hours or until firm.
Remove the fudge by the foil and cut into squares.

This Christmas Candy Recipe Has A Serving Size Of 12 pieces

It takes a little time for this fudge to firm.  Make it the night before to ensure ample time for the fudge to firm.  To create a fancy fudge plate line the fudge squares on a large plate in a candy cane form alternating back and forth between the white and red middles.

If you love chocolate Christmas dessert recipes then you will love this recipe book.

What You Need:

3 C pecan halves
1 1/2 C Brazil nuts, chopped
1 1/2 C walnuts, chopped
1 C candied cherries
1 C candied pineapple
3 C sugar
1 C white corn syrup
1 1/2 C heavy cream
1 t salt
1 t vanilla extract

How to Make It:

In a large mixing bowl toss together the pecans, Brazil nuts and walnuts.
Add in the cherries and pineapple and toss slightly to incorporate.
Place the sugar in a large saucepan.
Pour the corn syrup and heavy cream into the pan with the sugar.
Sprinkle in the salt.
Place the pan over medium and bring to a rapid boil, stirring often.
Allow the mixture to boil until it reaches 235 degrees on a candy thermometer or soft ball stage.
Remove the pan from the heat and stir in the vanilla.
Pour the mixture over the nuts and fruit in the bowl.
Mix with a rubber spatula until well combined.
Lay a piece of wax paper in a large baking pan making sure it comes over the edges to use as handles.
Spread the mixture evenly into the pan.
Allow the mixture to set before cutting into squares.

This Christmas Candy Recipe Has A Serving Size Of 48 pieces

Soft ball stage in candy means that when a small amount is dropped into cold water a ball will form.  Using a candy thermometer will ensure that your sugar syrup is the right temperature every time.

If you love chocolate Christmas dessert recipes then you will love this recipe book.

What You Need:

1 (14 oz) can sweetened condensed milk
2 C white chocolate chips
2 C butterscotch chips
1 t rum flavored extract
1 t butter flavored extract

How to Make It:

Pour the can of condensed milk into a medium saucepan and place it over medium heat.
Add the white chocolate and butterscotch chips.
Stirring constantly, heat the mixture until the chips have completely melted.
The mixture should be very smooth and ceamy when done.
Remove the mixture from the heat.
Add the rum and butter extract and stir until completely combined.
Place a piece of wax paper into a square pan being sure there is enough over the edge to use as handles.
Spread the mixture into the prepared pan evenly.
Place the pan in the refrigerator for about 1 hour until the fudge becomes firm.
Remove the pan from the refrigerator and using the wax paper handles lift the fudge from the pan.
Cut the fudge into bite size squares and store in an airtight container.

This Christmas Candy Recipe Has A Serving Size Of 24 squares

If you love chocolate Christmas dessert recipes then you will love this recipe book.