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Christmas Candy Recipes - Fudge & Peanut Brittle

Updated on December 22, 2007

Ah, yes...It's time to whip up those traditional Christmas candies such as fudge and peanut brittle. Below are some good recipes for each.

Chocolate Fudge


3 cups sugar

2 ounces unsweetened chocolate

1 cup evaporated milk

1 teaspoon vanilla extract

1 tablespoon margarine


1. Stir until liquid and then over a low heat. Bring to a slow boil. Stir very little while cooking.

2. Cook until 1/2 tsp of fudge dropped in cold water forms a soft ball (About 7 -8 minutes).

3. Remove from stove and add vanilla and margarine.

4. Beat until it is about the consistency of pudding.

5. Pour into a greased 8 x 8 pan.

6. When it is almost firm, mark cuts.

7. When cool, cut and remove from pan.

Peanut Butter Fudge


4 cups white sugar

1 can (12 fluid ounces) evaporated milk

1 cup butter

1 cup crunchy peanut butter

1 jar (7 ounces) marshmallow creme


1. Butter a 9 x 13 inch baking dish and set aside. Butter a 3 quart saucepan.

2. Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter. Heat to 235 - 240 degrees F.

3. Remove from heat and stir in peanut butter and marshmallow creme. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.

Microwave Peanut Brittle


1 1/2 cups dry roasted peanuts

1 cup white sugar

1/2 cup light corn syrup

1 tablespoon butter

1 teaspoon vanilla extract

1 teaspoon baking soda

A pinch of salt is optional


1. Grease a baking sheet, and set aside. In a glass bowl, combine peanuts, corn syrup, sugar, and salt. Cook in microwave for 6 to 7 minutes on High (700 W); mixture should be bubbly and peanuts browned. Stir in butter and vanilla; cook 2 to 3 minutes longer.

2. Quickly stir in baking soda until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes, or until set. Break into pieces, and store in airtight container.

Traditional Peanut Brittle


1 cup white sugar

1/2 cup light corn syrup

1/4 teaspoon salt

1 cup peanuts

2 tablespoons butter, softened

1 teaspoon baking soda

1/4 cup water


1. Grease a large cookie sheet. Set aside.

2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, water, and salt. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F.

3. Remove from heat. Immediately stir in butter or margarine and baking soda. Pour onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14 x 12 inches. Cool and snap candy into pieces.

Also for your holiday enjoyment, see:

Eggnog Recipes

Christmas Cookie Recipes


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    • MayberryNC profile image

      MayberryNC 10 years ago

      You should give it a try!

    • Isabella Snow profile image

      Isabella Snow 10 years ago

      Wow this sounds good!