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

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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