Homemade Candy 6 Ways
Indulge in a delightful selection of homemade candy recipes that are simple to make, incredibly delicious, and perfect for any occasion.
Ingredients
For Pretzel Bites
- 70 pieces square-shaped pretzels (Snyder’s “snaps”)
- 5 pieces Pretzel Bites
- 25 pieces unwrapped caramels (Kraft)
- 3 tablespoons powdered sugar
- 3 cups semi-sweet chocolate chips
- 1 tablespoon vegetable oil
For Giant Reese's Peanut Butter Cup Pie
- 2 1/2 tablespoons heavy cream
- 1 1/4 cups crunchy peanut butter (for filling)
For Crockpot Candy
- 2 1/2 cups milk chocolate chips
- 16 ounces dry roasted peanuts
- 1 cup creamy peanut butter
For Homemade Reese's Cups
- 14 ounces semi-sweet chocolate chips (for cups)
- 6 tablespoons powdered sugar (for cups)
- 4 tablespoons butter, softened (for cups)
For Cool Whip Candy
- 8 ounces tub frozen whipped topping, thawed
- 14 ounces sweetened condensed milk
- 4 cups powdered sugar
For Martha Washington Candy
- 14 ounces sweetened shredded coconut
- 10 ounces maraschino cherries, drained and chopped
- 3 cups pecans, chopped
Instructions
Preparation
- For Pretzel Bites, layer pretzels, soft caramel, and chocolate.
- For Giant Reese's Peanut Butter Cup Pie, make the filling and ganache then layer together.
- For Crockpot Candy, melt all chocolates and stir in peanuts and peanut butter until combined. Set in the fridge to harden.
- For Homemade Reese's Cups, melt chocolate, fill muffin liners with chocolate, add peanut butter filling, then top with more chocolate.
- For Cool Whip Candy, combine all ingredients, fold together, then chill until set.
- For Martha Washington Candy, mix all ingredients together, shape into balls, and coat in chocolate. Chill until firm.
Notes
Store your homemade candy in an airtight container in the refrigerator for up to two weeks. For longer storage, you can freeze them. Just ensure they are wrapped well to prevent freezer burn. To enjoy later, thaw them in the fridge overnight.