256 candy recipes

Three-ingredient pumpkin seed and sesame brittle made from caramelized sugar, pepitas, and sesame seeds. No candy thermometer needed for this quick, crunchy homemade candy.

Cathedral windows candy with melted chocolate chips, colored marshmallows, and powdered sugar rolled into a log and sliced to reveal stained glass-like cross sections. No-bake and freezer friendly.

Warm spiced apple cider punch infused with cinnamon sticks, whole cloves, and fresh nutmeg, blended with orange and lemon juice for holiday gatherings.

Strawberry fruit leather made with pureed berries, applesauce, and a hit of lemon juice. Slow-baked until it peels cleanly from the plastic for a chewy, naturally sweet snack you can roll up and stash for later.

This recipe is very easy and fun to make. And it’s a kid friendly recipe. Try it.

Homemade chocolates in the Laura Secord style: a creamy fondant center mixed with maple, mint, lemon, orange, or almond flavoring, then dip-coated in semisweet chocolate. The chocolate-shop classics, made on the kitchen counter.

Just like little fruitcakes! I soaked my fruit in the bourbon overnight. Easy recipe to put together and great way to use extra fruit from making my fruitcakes.

Use different colored fruit roll-ups and get creative with other additions to the top of these delightful little treats.

Old-fashioned vinegar taffy: a six-ingredient pulled candy with a faint tangy edge that cuts through the sweetness. Pioneer-era pulling candy that kids and adults can make together.

Apricot coconut balls are no-bake holiday candies with just four ingredients: dried apricots, shredded coconut, sweetened condensed milk, and a powdered sugar coating. Ready in 20 minutes.

Hawaiian bon bons made with melted white chocolate, macadamia nuts, flaked coconut, and orange zest, spooned into paper cups and chilled. The 4-ingredient candy that tastes like a tropical vacation.

Ginger peach jam: ripe summer peaches and crystallized ginger cooked into a glossy preserve with pectin. The classic peach jam with a warm, spicy backbone. Makes 8 jars.

Old-fashioned chocolate fudge made with unsweetened chocolate and evaporated milk using the soft-ball candy method. Creamy, dense, and ready in under an hour with an optional peanut butter swirl.

Smith College fudge with molasses, brown sugar, and unsweetened chocolate cooked to soft-ball stage. The classic 1900s women's college recipe with deep, rich flavor.

Old-fashioned raisin nougat made with hard-crack sugar syrup, marshmallow cream, and cocoa butter. A vintage homemade candy with chewy raisins folded throughout.

Make classic Aplets and Cotlets at home with this easy recipe featuring apple juice, walnuts, and a chewy, fruit candy texture. Perfect for a nostalgic treat! This version originally used gelatine but has been modified to use pectin for a more authentic result.