Old-Fashioned Christmas Candy Dessert Board – loaded with Homemade Fudge, Grandma’s Peanut Brittle, Peanut Butter Balls, Classic Divinity Candy and more classic homemade Christmas candy.
Old-Fashioned Christmas Candy Dessert Board
This is an epic project that as been weeks in the making! I remade some of my favorite candy recipes from my Grandma’s classic recipe collection as well as some new old-favorites that have been added to the blog. Some of my favorite childhood memories are watching my grandma make Christmas candy and loading recycled tins with an assortment of fudge, peanut brittle, and divinity. I remember being absolutely enchanted by the divinity. It was so pretty and had the best taste! If you aren’t experienced with candy making, don’t be intimidated. These recipes are actually really easy to make, and usually take less time than a batch of Christmas Cookies.
How to Make a Candy Dessert Board
The candies on this board are all recipes here on my website. I will add the links to the blog posts and recipes here starting with the fudge at the top center of the large circle board and moving around the board clockwise. The festive M&M’s Candy Bark recipe is located in the recipe card at the end of this post. It’s super easy to make! Keep scrolling for my favorite candy making tips and styling.
10 Old-Fashioned Christmas Candy Recipes
- Copycat See’s Candy Fudge – an easy to make fudge straight from my Grandma’s vintage recipe book.
2. Spicy Cinnamon Hard Candy – For the board, I made a Cinnamon Hard candy as well as a green watermelon flavor. To make Watermelon Hard Candy, use the cinnamon hard candy recipe but substitute green food coloring and watermelon flavored oil.
3. Classic Peppermint Bark – so easy to make and only four ingredients!
4. Soft and Chewy Sea Salt Caramel Candy – homemade caramel candies with a sprinkle of flaky sea salt. I wrapped them in festive Christmas colored wax paper squares to add color to the dessert board!
5. Old-Fashioned Divinity Candy Recipe – the prettiest Christmas candy! If you have never tried divinity, this is a must make.
6. Festive Christmas Bark – scroll down for the recipe card.
7. Chocolate Covered Cherries – maraschino cherries wrapped in creamy homemade fondant and dipped in dark or white chocolate. These are so fun to make and give!
8. Grandma’s Old-Fashioned Peanut Brittle Recipe – another iconic vintage recipe from my Grandma’s collection. This peanut brittle is absolutely irresistible.
9. Christmas Cream Cheese Mints – easy to make and customize. These can be made in any color combination and they taste just like a homemade peppermint patty.
10. Peanut Butter Buckeye Balls – creamy candy peanut butter balls dipped in chocolate. These are another no-bake recipe that everyone loves! Pictured in the center of the board.
Essential Supplies for for Christmas Candy Making
- Candy Thermometer: This is a must-have for any candy maker. It ensures that your sugar syrup reaches the correct temperature for the type of candy you’re making.
- Heavy Bottom Saucepan – A heavy saucepan will help to prevent scorching and burning.
- Silicone Spatula – that is safe to use at high temps.
- Baking Sheet – This will be used for cooling your candy.
- Parchment Paper and/or Wax Paper: This will help to prevent your candy from sticking to the baking sheet and also be used for stacking candy for storage.
- Festive Parchment Paper, Paper Candy Cups, and Wax Paper Squares
- Storage Tins or Kraft Boxes in various sizes for gift giving.
Tips for Making Homemade Christmas Candy
- Use a candy thermometer if the recipe specifies. Homemade candy is a science and specific temperatures must be reached to produce the correct results. Honestly the thermometer actually makes it easier to be successful!
- Gather all your ingredients and equipment before you begin. This will help ensure that you don’t forget anything important and that your candy-making process is smooth and efficient.
- Use fresh, high-quality ingredients. The quality of your ingredients will directly affect the taste and texture of your candy.This is a good time to make sure your baking soda and baking powder are fresh and active.
- Follow recipes carefully. Candy making can be a precise science, so it’s important to follow the instructions in your recipe closely.
- For candy bark and dipped candy, use high quality melting wafers. The Ghirardelli taste the best and are easy to work with.
- 1 10 oz bag Dark Chocolate Melting Wafers Ghirardelli recommended
- 1 10 oz bag White Melting Wafers Ghirardelli recommended
- 1/2 cup Christmas Colored M&M's
- Christmas Colored Sprinkles and Nonpareils
Line an 8x8 square cake pan with parchment paper. Melt chocolate wafers according to package directions. Pour into parchment paper lined cake pan and smooth to distribute evenly.
Let set at room temperature until chocolate has just started to set. It will no longer be shiny. Melt white wafers and evenly pour over dark chocolate. Use a spoon or offset spatula to smooth, being careful not to dip into second layer. Sprinkle M&M's, Christmas Sprinkles, and Nonpareils. Refrigerate until firm and cut into preferred sizes.
More Dessert Boards
- Epic Christmas Cookie Board
- Christmas Cookie Decorating Board
- Hot Chocolate Dessert Charcuterie Board
- Caramel Apple Bites Dessert Board
- S’Mores Dessert Board
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