More Candy Recipes

Just in time for the holidays, we searched our recipe archives to find the sweetest treats for you to woo your family and friends.

| November/December 2009

  • Truffles
    Truffles Scully
  • Pecan pralines
    Pecan pralines
    Shutterstock/K Chelette
  • Peanut brittle
    Peanut brittle
  • Light and dark fudge
    Light and dark fudge
    Shutterstock/Christian Delbert
  • Popcorn balls
    Popcorn balls
    Shutterstock/Cedric Carter
  • Caramels
    Shutterstock/Kheng Guan Toh
  • Toffee and fudge
    Toffee and fudge Russ

  • Truffles
  • Pecan pralines
  • Peanut brittle
  • Light and dark fudge
  • Popcorn balls
  • Caramels
  • Toffee and fudge

Sweetness reigned in the November/December GRIT, as author Connie L. Moore penned “Seven Heavenly Candy Recipes” and wowed us with recipes for Divinity, Toasted Pecan Cream Fudge, French Fudge, Chocolate-Walnut Fudge, Pineapple Fudge, Chocolate-Filled Dried Fruits and Heavenly Hash.

After a search of GRIT’s recipe archives, as well as the archives of our sister publication CAPPER'S, we selected the following recipes as perfect choices for this year’s holiday treats. Make this season a sweet one.


3 cups (18 ounces) semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tablespoon vanilla extract
Coatings: finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa

In large saucepan, melt chocolate chips and sweetened condensed milk over medium heat. Remove from heat; stir in vanilla. Pour into medium-size bowl. Cover and chill for 2 to 3 hours, or until firm.

Shape chilled mixture into 1-inch balls. Roll in desired coating. Store tightly covered in refrigerator.


1/2 cup peanuts
3/4 cup firmly packed brown sugar
1/2 cup butter
6 ounces semisweet chocolate chips

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