These old-fashioned Christmas candies taste like a hug from the past. The snap of peppermint bark, the golden crunch of brittle, and creamy squares of fudge make a merry little sweets tray that everyone reaches for first.
Old-Fashioned Christmas Candy
Equipment
- 2 Sheet pan lined with parchment
- 1 8-inch pan lined with parchment
- 1 Parchment Paper for lining pans
- 1 Candy thermometer
- 1 Sturdy saucepan
- 1 Heatproof spatula
- 1 Offset spatula
- 1 Wooden spoon
Ingredients
Peppermint Bark
- 12 oz chocolate dark or white
- 1 tsp alcohol-free peppermint extract
- crushed candy canes for topping
Peanut Brittle
- 1 cup granulated sugar
- 0.5 cup light corn syrup
- 0.25 cup water
- 2 tbsp unsalted butter
- 1 tsp alcohol-free vanilla extract
- 1 cup roasted peanuts warm
- 1 tsp baking soda
- 1 pinch fine sea salt
Old-Fashioned Chocolate Fudge
- 2 cups granulated sugar
- 0.5 cup cocoa powder
- 0.75 cup heavy cream
- 4 tbsp unsalted butter
- 1 pinch fine sea salt
- 2 tsp alcohol-free vanilla extract
- agar-agar powder optional, to help set softer fudge
Instructions
Prep Pans and Tools
- Line two or three sheet pans or an 8-inch pan with parchment. Lightly butter the paper for brittle and fudge. Set out a candy thermometer, a sturdy saucepan, a heatproof spatula, and an offset spatula.
Peppermint Bark
- Melt the chocolate gently over barely simmering water or in short microwave bursts. Stir in 1 teaspoon alcohol-free peppermint extract per 12 ounces chocolate. Spread on a lined sheet about 1/4 inch thick, sprinkle with crushed candy canes, and let set at cool room temperature; chill 10 minutes to firm. Break into shards.
Peanut Brittle
- In a heavy saucepan, combine 1 cup sugar, 1/2 cup light corn syrup, and 1/4 cup water. Cook over medium, stirring just to dissolve, then stop stirring. Boil until 300°F (hard-crack). Remove from heat and quickly stir in 2 tablespoons butter, 1 teaspoon alcohol-free vanilla, 1 cup warm roasted peanuts, 1 teaspoon baking soda, and a pinch of salt. Immediately pour onto a buttered parchment sheet and spread thin. Cool completely, then crack.
Old-Fashioned Chocolate Fudge
- Add 2 cups sugar, 1/2 cup cocoa powder, 3/4 cup heavy cream, 4 tablespoons butter, and a pinch of salt to a saucepan. Bring to a gentle boil without stirring and cook to 235°F (soft-ball). Remove from heat. Let sit undisturbed 5–7 minutes until the bubbles settle and edges look matte. Add 2 teaspoons alcohol-free vanilla, then beat with a wooden spoon until thick, glossy, and just losing shine. Spread into a lined 8-inch pan. Set until firm, then cut.
Cool, Cut, and Decorate
- Use a sharp, buttered knife to cut fudge into squares and break bark into rustic pieces. Dust fudge with cocoa, add flaky salt to brittle, or drizzle extra melted chocolate over bark.
Package and Share
- Layer candies in tins with parchment between layers. Tie with ribbon and add a hand-written tag for gifting.
Notes
Why You’ll Love This This Candy
- Time-tested flavors that never go out of style.
- Great for gifting and make-ahead friendly.
- Simple pantry staples with clear, step-by-step guidance.
- Flexible base recipes with easy swaps for flavor and texture.
This Candy Ingredients & Substitutions
- Sugars: Granulated sugar and light brown sugar for depth. You can swap in honey for part of the corn syrup in brittle.
- Syrup: Light corn syrup helps prevent crystallization. A mix of honey and a splash of lemon juice or white vinegar can help if you prefer to use less corn syrup.
- Butter: Unsalted, for control over salt.
- Dairy: Sweetened condensed milk and heavy cream for fudge. Evaporated milk works in some fudge variations.
- Chocolate: Good-quality dark, milk, or white chocolate for bark and fudge.
- Flavorings: Alcohol-free vanilla and alcohol-free peppermint extract.
- Nuts: Roasted peanuts for brittle; pecans, almonds, or cashews are great too.
- Leavening for brittle: Baking soda creates airy crunch.
- Salt: Fine sea salt for balance; flaky salt for finishing.
- Extras: Crushed candy canes, cocoa powder, orange zest, citrus oil, or ground warm spices.
- Optional setting help: Agar-agar powder can add structure to soft fudge if needed.
Step-by-Step Instructions to Make This Candy
Step 1: Prep Pans and Tools
Line two or three sheet pans or 8-inch pans with parchment. Lightly butter the paper for brittle and fudge. Set out a candy thermometer, sturdy saucepan, heatproof spatula, and an offset spatula.
Step 2: Peppermint Bark
Melt dark or white chocolate gently in a bowl over barely simmering water, or in short microwave bursts. Stir in 1 teaspoon alcohol-free peppermint extract per 12 ounces chocolate. Spread on a lined sheet about 1/4 inch thick. Sprinkle crushed candy canes. Let set at cool room temperature, then chill 10 minutes to firm. Break into shards.
Step 3: Peanut Brittle
In a heavy saucepan, combine 1 cup sugar, 1/2 cup light corn syrup, and 1/4 cup water. Cook over medium, stirring just to dissolve, then stop stirring. Boil until 300°F hard-crack. Remove from heat, quickly stir in 2 tablespoons butter, 1 teaspoon alcohol-free vanilla, 1 cup warm roasted peanuts, 1 teaspoon baking soda, and a pinch of salt. Immediately pour onto a buttered parchment sheet and spread thin. Cool completely, then crack.
Step 4: Old-Fashioned Chocolate Fudge
Add 2 cups sugar, 1/2 cup cocoa powder, 3/4 cup heavy cream, 4 tablespoons butter, and a pinch of salt to a saucepan. Bring to a gentle boil without stirring and cook to 235°F soft-ball. Remove from heat. Let sit undisturbed 5 to 7 minutes until the bubbles settle and edges look matte. Add 2 teaspoons alcohol-free vanilla, then beat with a wooden spoon until thick, glossy, and just losing shine. Spread into a lined 8-inch pan. Set until firm, then cut.
Step 5: Cool, Cut, and Decorate
Use a sharp, buttered knife to cut fudge into tidy squares. For bark, break rustic pieces. Dust fudge with cocoa, add flaky salt to brittle, or drizzle extra melted chocolate over bark.
Step 6: Package and Share
Layer candies in tins with parchment between layers. Tie with ribbon and add a hand-written tag for a heartfelt gift.
Tips for Success
- Use a reliable candy thermometer and avoid stirring syrups once they start to boil.
- Warm nuts in the oven before adding to brittle so the syrup does not seize.
- Keep humidity low if possible; it can soften brittle and affect crystal formation.
- Let fudge cool before beating to avoid grainy texture.
- Choose quality chocolate and melt gently to keep it smooth.
Variations of This Candy
- Salted Almond Bark: Swap crushed candy canes for toasted almonds and flaky salt.
- Pistachio Cardamom Brittle: Use pistachios with a pinch of ground cardamom.
- Mocha Fudge: Stir in instant espresso powder and a touch of alcohol-free vanilla.
- Orange Chocolate Bark: Add orange zest and chopped dried cranberries.
Serving Suggestions: What to Pair with This Candy
- Hot cocoa or spiced tea to sip alongside.
- A cookie platter with shortbread and ginger cookies for texture contrast.
- After-dinner coffee with a few pieces of bark or fudge.
- Fruit and nut board with clementines, dates, and roasted nuts.
Storage & Reheating Instructions
- Peppermint bark: Store airtight at cool room temp up to 2 weeks; refrigerate if your kitchen is warm.
- Peanut brittle: Airtight container at room temp up to 3 weeks. If it softens, place in a low oven at 250°F for 4 to 5 minutes, then cool.
- Fudge: Airtight at cool room temp 3 to 4 days, or refrigerate up to 2 weeks. Freeze up to 2 months, well wrapped; thaw in the fridge.
Memories Made Around the Table
Every year we set out a little plate of bark, brittle, and fudge while the lights twinkle and the kettle hums. Someone always sneaks the corner piece, and that is exactly how it should be.
FAQs
Why did my brittle not harden? It likely did not reach 300°F. Use a thermometer and pour quickly onto a warm, buttered surface so it spreads thin.
Can I skip corn syrup? Yes. Use honey plus a small splash of lemon juice or white vinegar to help prevent crystallization. Cook gently and avoid stirring once boiling.
How do I keep fudge smooth? Do not stir while boiling. Let it cool to about 120°F before beating, then beat until just thickened and pour immediately.
Do I need to temper chocolate for bark? Tempering gives the best snap and shine, but you can chill untempered bark. Keep it cold to avoid bloom.
Final Thoughts
With a few pantry staples and a little patience, these classics come together beautifully. Make a batch, share the sweetness, and start a cozy tradition of your own.