Grandma’s Holiday Candy Recipes – The Sweet Little Traditions That Show Up Every Year
Every family has holiday candy memories: wax paper on the counter, powdered sugar everywhere, and someone “testing” the chocolate a little too often. Grandma didn’t need fancy molds or gourmet ingredients — she had a saucepan, a wooden spoon, and a few trusted recipes that made the whole house smell like the holidays.
This collection of Grandma’s Holiday Candy Recipes is full of the classics people request year after year: creamy fudge, crunchy toffee, peanut butter balls, and those simple no-bake treats that always vanish first from the tin.
Pick one… or make a whole tray and feel like it’s 1989 again.
1) Classic Creamy Chocolate Fudge
Ingredients
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2 cups chocolate chips
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1 can (14 oz) sweetened condensed milk
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1 tsp vanilla
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Pinch of salt
How to make it
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Melt chocolate chips + condensed milk on low heat (or microwave in short bursts).
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Stir in vanilla and salt.
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Spread into a parchment-lined 8×8 pan.
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Chill 2 hours, slice.
Grandma tip: sprinkle chopped walnuts on top before chilling.
2) Peanut Butter Balls (Buckeyes-Style)
Ingredients
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1 cup peanut butter
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¼ cup butter, softened
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2 cups powdered sugar
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1 tsp vanilla
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2 cups chocolate chips (for dipping)
How to make it
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Mix peanut butter, butter, powdered sugar, vanilla.
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Roll into balls; chill 30 minutes.
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Dip in melted chocolate; set on parchment.
Grandma tip: keep a few undipped—kids love them “plain.”
3) Old-Fashioned Butter Toffee
Ingredients
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1 cup butter
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1 cup sugar
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2 tbsp water
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Pinch of salt
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Optional: chopped nuts, melted chocolate
How to make it
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Cook butter, sugar, water, salt over medium heat, stirring often, until deep amber.
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Pour onto a lined baking sheet.
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Add nuts or chocolate if desired.
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Cool completely, break into pieces.
Grandma tip: don’t walk away—this one turns fast.
4) Saltine “Christmas Crack” Candy
Ingredients
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Saltine crackers
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1 cup butter
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1 cup brown sugar
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2 cups chocolate chips
How to make it
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Line a tray with crackers.
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Boil butter + brown sugar 2–3 minutes, pour over crackers.
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Bake at 350°F for 5–7 minutes.
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Sprinkle chocolate chips, spread smooth, cool and break.
Grandma tip: add crushed peppermint on top for holiday sparkle.
5) No-Bake Coconut Snowballs
Ingredients
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2 cups shredded coconut
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1 can sweetened condensed milk
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1 tsp vanilla
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Extra coconut for rolling
How to make it
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Stir coconut + condensed milk + vanilla.
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Chill 30 minutes.
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Roll into balls, coat in coconut.
Grandma tip: add a pinch of salt to balance sweetness.
6) Rice Krispie Chocolate Crunch Bars
Ingredients
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2 cups chocolate chips
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1 tbsp coconut oil (or butter)
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3 cups crispy rice cereal
How to make it
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Melt chocolate + oil.
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Stir in cereal.
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Press into pan, chill, slice.
Grandma tip: sprinkle flaky salt on top for “fancy” candy vibes.
Holiday Candy-Making Tips Grandma Would Approve Of
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Use parchment paper for easy lifting and clean slices
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Chill between steps so shapes stay neat
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Store different candies separately (peppermint + peanut butter don’t always mix well)
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Label tins (otherwise the “good ones” vanish first)
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Make ahead: most candies taste better the next day
FAQ – Grandma’s Holiday Candy Recipes
How far ahead can I make holiday candy?
Most can be made 5–10 days ahead, stored airtight. Some (like fudge) can last longer.
What’s the best way to store homemade candy?
Airtight containers at cool room temp or fridge (depending on recipe). Keep layers separated with wax paper.
Can I freeze homemade candy?
Many candies freeze well (fudge, peanut butter balls, crunch bars) up to 2 months. Avoid freezing whipped or delicate candies.
Why did my fudge turn gritty?
Overheating or sugar crystallization. Keep heat low and stir gently.
