Popular Candy Recipes

Crockpot Candy

Crockpot Candy is made with two kinds of chocolate, almond bark, peanuts, and peanut butter chips, all melted and blended together in a slow cooker. Try my Buttercream Candies for another sweet treat to satisfy your sweet tooth. Crockpot Candy Ingredients Peanuts: I used both salted and unsalted peanuts in the recipe. You could definitely get…

Salted Caramel Fudge

Salted Caramel Fudge is an easy-to-make, sweet and salty fudge that will be an added bonus to traditional fudge recipes. If you love a variety of fudge, try my Original Fantasy Fudge Recipe and White Chocolate Cranberry Fudge. Check out my Eggnog Fudge or Sugar Cookie Fudge for a special holiday treat! PIN IT HERE!…

Peppermint Bark

Peppermint Bark is a no-bake candy treat with a milk chocolate peppermint layer topped with a white chocolate peppermint candy cane mixture with more crushed candy canes on top. You might also want to try my Two-Ingredient Chocolate Bark. Peppermint Bark The holidays are here, and that means peppermint-flavored treats like this one, peppermint cream…


Most marshmallow recipes use gelatin. Gelatin needs to bloom before being added to a hot liquid. To bloom gelatin you place it in a bowl and add ice cold water for a few minutes. A candy thermometer is a valuable tool when working with sugar as the sugar does different things at different temperatures. Vanilla is the gold standard in marshmallows, but feel free to play around with different flavors (like peppermint!) and create delicious marshmallows all year long.


Traditional homemade fudge will require a few basic tools: candy thermometer, saucepan, wooden spoon, and a pan. When making fudge you will want to follow the recipe directions exactly, and little things like stirring can make a big difference in the final outcome of your recipe. The easy and quick version is often referred to as 3-Ingredient Fudge. It consists of chocolate, sweetened condensed milk, and butter heated in a microwave. Both versions are delicious!


Making and eating homemade caramels are a fond memory from my youth. I didn’t get to make the caramels when I was young, but I did get to roll them in wax paper and twist the ends. My grandma made sure I knew about hardball and softball stage so that you could get a perfect consistency. Nowadays we have candy thermometers and there is no need to burn any fingers! When you are making caramels don’t be afraid to substitute ingredients, alter amounts and proportions, or scale the recipe up or down. Experimentation can lead to better recipes!

If you are looking for some tried and true candy recipes, be sure to try my Brown Butter FudgeNeapolitan FudgePeppermint Patties, and White Chocolate Caramel Popcorn. I know you will love them!

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