If you have a sweet tooth like me, then I’m sure you’ll be bookmarking this list of homemade candy recipes.
There are so many fantastic options, and I know you’ll want to make them all!
There are some real winners here, from the shortcut versions of our childhood favorites to some recreations that will leave you in awe.
Some are great snacks to have on hand, and others are little indulgences that will fly off the plate at your next party.
And who doesn’t love a bag full of homemade cashew brittle around the holidays?
Whatever you’re looking for, I’m sure there are a few recipes here that you’ll fall in love with. Try one of these 30 homemade candy recipes today!
There’s nothing wrong with taking shortcuts in cooking. Work smarter, not harder, right?
Of course, some recipes require more extended, more complicated techniques. But let’s be honest, when it comes to candy, it just has to be sweet!
All you’ll need for this recipe is a set of cute candy molds (be sure that they’re oven-safe) and some hard candies.
Fill the molds with the hard candies and bake until the candy melts. So easy!
How many times have you bitten into a candy bar and wondered, “what is that amazing texture?” As a baker, I’ll often Google things when I can’t figure them out.
Now, I’m pretty sure all those big companies don’t use Cool Whip to make that soft, fudgy filling, but it works!
Warm-up your arm because it needs some folding!
Fudge is one of my favorite candies to make at home. And most modern recipes don’t need a candy thermometer!
For this decadent fudge, you’ll need to heat sugar, margarine, and evaporated milk until the sugar dissolves and bring it to a full boil.
Between the chocolate and marshmallow fluff, this is going to be hard to resist.
This recipe is a little more involved, and you will need a good candy thermometer.
I prefer the bigger kind that hooks on the side of the pan. It’s safer and more accurate.
The great thing about this recipe is that you can make it as colorful as you like, and if you can find some flavored oils, it can be anything from mint to raspberry flavor.
You won’t believe how easy this recipe is, and they taste exactly like the real thing.
The filling needs just six ingredients – condensed milk, vanilla, salt, powdered sugar, shredded coconut, and almonds.
Rather than placing only one almond per portion, I like to chop mine and scatter them over the top.
Once it’s set, cut into bars and dip them in dark chocolate.
I don’t know about you, but I love every word in that title! Easy candy I can make in my slow cooker? Where do I start?
All you’ll need to do is throw everything in the pot and let it melt. Stir the mixture and cook without the lid to avoid any water seeping in.
When everything is mixed, spoon out bite-sized lumps on some parchment paper and sprinkle with sea salt.
It doesn’t get much easier than this. Peanut butter + butter + powdered sugar = the creamiest fudge ever.
And you can make it in the microwave!
Be careful with the hot bowl, and be sure to mix the sugar in thoroughly, so no little pockets remain.
I remember getting a small bag of this as a Christmas gift once. After just one bite, I sent a message requesting the recipe.
Once again, it’s such a simple combination, but it works so well. The salty crackers are the perfect base for the creamy toffee and dark chocolate top.
One thing to remember when using saltines is that you won’t need salt in the toffee.
As much as we all love s sprinkle of sea salt, it may be too much in this case.
More commonly known as peanut butter Rice Krispie treats, these get their name from an old candy bar.
No matter the name, you can’t beat the combination of crispy cereal with crunchy peanut butter, butterscotch, and chocolate.
It’s mind-blowing to me how many people just throw the citrus peel away.
When candied, it tastes fantastic, lasts for months in the freezer, and makes such a great cake decoration.
I have to admit that it can take a little while to make. The water needs boiling and refreshing a few times to get rid of the bitterness.
But once it’s boiled in simple syrup and tossed in sugar, it’s a colorful treat everyone will love.
Who doesn’t love a cool, rich, York Peppermint Pattie? I just can’t get enough of that filling, and I’ve even used it as a chocolate cake filling.
The texture is key here, and you want to add enough powdered sugar so that a soft dough forms.
Although, I have made it slightly softer in the past and piped it into a homemade Oreo cookie sandwich. Dip one end in chocolate for added yumminess.
This recipe was a lifesaver when I was out of the States for an extended period. Who knew you can’t find Reese’s in Eastern Europe?!
I like to use milk chocolate for these to keep them as close to the original as possible.
And please, be sure you use good quality chocolate, or they just won’t taste right.
Sprinkle with a touch of sea salt, or go all out and add a small layer of salted caramel to the middle.
You might wonder why there’s another fudge on the list. For one thing, you can’t have too much.
But the real reason is that Scottish tablet, and many fudges you’ll find in the UK, have such a different texture than we’re used to.
Unlike the creamy, chewy fudge we typically see, many fudge recipes in the UK will leave you with something more crumbly.
As you bite into it, it will break in half and melt in your mouth.
And yes, you read it right. There’s a LOT of sugar in this one!
If we can thank the 2020 lockdown for one thing, it has to be the release of all those amazing Disney Park recipes.
I’ve heard of these sweet snacks before but have never had the chance to try them for real. The next best thing is making them at home, obviously!
Making English toffee can be a bit scary at first, but trust yourself and be careful with the hot pot.
Use high quality white chocolate, and don’t be shy with the cinnamon sugar!
I probably make some version of this once every couple of months. It was always my go-to for a sweet snack at gatherings and packs up great for little gifts.
The basic recipe is pretty amazing and really doesn’t need anything else added to it (but feel free to throw in some fun extras).
I can’t remember when I first tried these, but I just love the look of them. They look great nestled into a cookie platter or with fun candy eyes at Halloween!
The filling is quite similar to a peanut butter fudge, though it will be slightly softer. I like to use an ice cream scoop to get perfect little rounds.
When dipping into the chocolate, use a toothpick and be sure to leave the top uncovered.
I have a deep love for pralines. Between the creamy coating and lightly toasted pecans, they’re impossible to resist.
You’ll need that candy thermometer again, and when mixing the nuts through, be careful not to over-mix, or you’ll lose the smooth texture.
Once everything is mixed, you’ll need to work quickly to scoop out the candies.
Alternatively, you can pour the mix into a lined baking dish and cut it into squares.
This is another microwave recipe that I was super hesitant to try. I had a vision of a cracked bowl and a microwave full of bubbling hot caramel.
But I got over my fear and gave this a go and boy, was it a success!
Using a glass bowl is a must, and you’ll need some good oven mitts.
Depending on the strength of your microwave, I would suggest working in shorter bursts to avoid any nasty burns. The smell will linger for weeks.
These look and taste fantastic, and nobody has to know how easy they are to make.
I like both the flavor and texture of graham crackers, but you could use any cookie for this. The key is the peanut butter and white chocolate coating.
Smooth peanut butter is a must here, and avoid the natural kind since it won’t melt smooth.
I like to pair it with dark chocolate, but a mix of dark and milk would be great.
If you’re indulging in candy, sometimes it’s nice to have a healthier version on hand.
Using whipped coconut oil with honey and peppermint extract, you can make these at home and save yourself some unhealthy calories.
Dark chocolate is your best friend here, as it enhances the mint flavor so well. But a few white chocolate stripes would look super cute.
As much as I love these pretzel bites, I have to admit that I don’t always have the patience to dip all my pretzels.
I start off with such good intentions, getting a dozen or two that look perfect.
But then I get bored and end up pouring the chocolate into piping bags and striping them instead. It’s nice to have a mix, right?
These look great with or without sprinkles, and I especially love the pretzel rods!
Do you have someone in your life afflicted with a peanut allergy? You’re not alone!
Seriously, I do feel bad for those that can’t eat peanut butter, and I know so many amazing recipes are full of the stuff.
So it makes sense to try out some familiar faves with different additions. And cashews are so creamy and nutty; you won’t miss the peanuts.
The only thing that’s missing is some sea salt on the top and maybe a drizzle of chocolate.
Do you go a little crazy come Girls Scout season? Do you have a box in the freezer for a rainy day?
I get it, and I feel you. That’s why I love this recipe so much. You can get that Samoa flavor year-round, and all it needs is half an hour of your time.
The heavenly filling of caramel and toasted coconut is good enough to eat right out of the bowl.
But if you can hold off, dipping it in chocolate will leave you with the tastiest little bites.
I can’t lie, this recipe isn’t perfect. They’re softer than the real things, and the coating isn’t smooth and set like you’re used to.
But the idea of making margarita jelly beans was enough to pull me in!
A great little shortcut I found was to pour the mixture into a bunch of straws, like you may have seen for jelly worms.
When set, you can remove the long jelly-bean sticks and cut them into portions.
The last step is to make the coating. The beans need to be “tumbled” in sugar syrup for a solid 10-15 minutes. The good news is, you can do this in front of the TV!
I never knew that making chewy gumdrops would be so easy. I mean, yes, there’s some boiling sugar involved.
But other than that, it’s just flavored sugar syrup with gelatin!
Make them any flavor you like and use whatever crazy colors that will make you happy.
Just be sure to use silicone, oven-proof candy molds. I have a few and love using the fun shapes.
Once set, roll them in some sugar and lay out to crystalize for a couple of days.
Making a batch of soft and chewy gummies from your favorite flavored drink is totally genius!
All you’ll need is your drink of choice, some gelatin, and corn syrup to keep it stable.
I wouldn’t recommend using a soft drink unless you let it go flat. The bubbles will affect the outcome, and you won’t get a clean gummy.
For vegans, agar agar is the perfect substitute for gelatin. The only thing to remember is that it will leave a more firm texture.
I know it’s easy and cheap enough to buy a bag of caramel candies from the store. But they just don’t compare to the homemade stuff.
This recipe is especially flavorful due to the use of evaporated milk, and by making it at home, you can add in lots of fun extras like chopped nuts or mini-chocolate chips.
When making hard candies like this at home, it’s vital to have everything ready to go before you start.
That means scaling everything out and having the equipment needed on hand.
Since you’ll be boiling sugar, you’ll need to work fast when it reaches the right temperature.
The beauty of this recipe is that you’re not looking for perfect little rounds. They can be rustic and different shapes. It’s the taste that counts!
There’s so much to love about these, and they’re so simple to throw together last minute.
Whenever you’re cooking with nuts, it’s always a good idea to toast them beforehand. This will enhance the flavor and only take a few minutes.
If you don’t have the time to make your own caramel, feel free to melt some candies down.
When did you last have a mallomar? I’ll bet you enjoyed it whenever it was.
Between the light, crisp base, fluffy middle, and dark chocolate coating, they’re pretty sinful.
If you’re ever going to make your own marshmallows, it should be for this. I promise it’s not that hard!
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