Christmas Candies Recipes From our World Sweden, India, America, Europe, Canada and more

51 Old fashioned Christmas candy recipes from all over the world

I don’t like Christmas candies” said no man ever.

If holiday is around the corner and you are short on some yummy candy recipes, we have got your back!

This Christmas you don’t have to spend a fortune on buying Christmas candies. Instead, make them at home, it’s more fun to make it at home then to buy the readymade ones, isn’t it?

We have covered it all from America to Japan- Just with some simple ingredients at home.

So what’s keeping you waiting? Let’s dive in!

*note: we do not own any of these. All these recipes have been taken from authentic sources and proper credits have been given.

From America

  • Bonbons

Ingredients:

  • 1 cup margarine, softened
  • 2 pounds confectioners’ sugar, sifted
  • 1 (14 ounce) can of sweetened condensed milk
  • 3 cups coconut
  • 1 cup finely chopped walnuts
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) package of semisweet chocolate chips
  • 2 tablespoons shortening

Instructions:

In large bowl, combine margarine, confectioners’ sugar, condensed milk, coconut, chopped walnuts and vanilla. Stir well. Cover and chill in the refrigerator for 2 hours, or until mixture has thickened enough to roll into balls. Roll the mixture into 1-inch balls and place close together, but not touching, on cookie sheets. Freeze until hard.

While bonbons are freezing, line a cookie sheet or flat surface with waxed paper. Combine chocolate chips and shortening in the top of a double boiler, over, not in, simmering water. Stir until melted. Using a toothpick or a fork, dip each bonbon in the melted chocolate. Place on waxed paper to dry. When chocolate has hardened, store bonbons in plastic bag in the freezer.

Recipe credits: https://www.allrecipes.com/recipe/18995/bonbons/

  • Cashew Brittle

Ingredients:

  • 2 teaspoons butter, divided
  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1 to 1-1/2 cups salted cashew halves
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

Instructions:

Grease a baking sheet with 1 teaspoon butter.

In a microwave-safe bowl, mix sugar and corn syrup; microwave, uncovered, on high for 3 minutes. Stir to dissolve sugar; microwave 2 minutes longer. Stir in cashews and remaining butter; microwave on high for 40 seconds. Stir; continue microwaving in 20-second intervals until mixture turns a light amber color, about 1-2 minutes. (Mixture will be very hot.) Quickly stir in baking soda and vanilla until light and foamy.

Immediately pour onto prepared pan, spreading with a metal spatula; cool slightly. Refrigerate until set, 15-20 minutes.

Break brittle into pieces. Store between layers of waxed paper in an airtight container.

Recipe credits: https://www.tasteofhome.com/recipes/cashew-brittle/

  • Pistachio Cranberry Bark

Ingredients:

  • 2 cups semisweet chocolate chips
  • 1 cup chopped pistachios, toasted, divided
  • 3/4 cup dried cranberries, divided
  • 5 ounces white candy coating, melted

Instruction:

In a microwave-safe bowl, microwave chocolate chips until melted; stir until smooth. Stir in 3/4 cup pistachios and half of the cranberries; spread onto a waxed paper-lined baking sheet. Drizzle with melted candy coating. Cut through layers with a knife to swirl.

Sprinkle with the remaining pistachios and cranberries. Refrigerate until firm.

Cut or break into pieces. Store in an airtight container in the refrigerator.

Recipe credits: https://www.tasteofhome.com/

  • Chocolate Almond Bar Candy

Ingredients

  • 1 large Almond Chocolate Bar – grated
  • 1 cup finely chopped almonds
  • Spread ½ of the chopped nuts in a small greased pan (use a 6” X 10” glass pan)
  • Top the nuts with ½ the grated almond chocolate bar.
  • Set aside.
  • Combine in a pan over medium heat
  • 1 cup butter (salted) no substitutes
  • 1 cup brown sugar

Instructions

Bring to a rolling boil – takes a while and will burn very easily. Don’t rush. Once the butter/sugar mix is boiling, boil for 12 minutes – no longer. Pour hot butter/sugar mix over prepared pan and immediately cover with the rest of the grated chocolate bar, then the rest of the nuts. Press lightly into the hot sugar mixture.

Let cool completely. When cool, use a butter knife to break the candy up. The pieces will be irregular.

Recipe credits: https://www.foodstoragemoms.com/vintage-christmas-candy/

  • Homemade Peanut Butter Cups

Ingredients:

  • 1 cup creamy peanut butter, divided
  • 1/2 cup confectioners’ sugar
  • 4-1/2 teaspoons butter, softened
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips
  • 4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
  • Colored sprinkles, optional

Instruction:

Combine 1/2 cup peanut butter, confectioners’ sugar, butter and salt until smooth.

In a microwave, melt chocolate chips, candy bars and remaining peanut butter; stir until smooth.

Drop teaspoons of chocolate mixture into paper-lined mini muffin cups. Drop a scant teaspoon of peanut butter mixture into each cup; top with another teaspoon of chocolate mixture. If desired, decorate with sprinkles. Refrigerate until set. Store in an airtight container.

Recipe credits: https://www.tasteofhome.com/recipes/homemade-peanut-butter-cups/

  • Mom’s Honey Taffy

Ingredients

  • 1 cup sugar
  • ½ cup water
  • 2/3 cup honey
  • ¼ teaspoon salt
  • Touch of vanilla

Instructions

Cook the first 4 ingredients without stirring to the hard ball stage. Remove from heat and add the vanilla. Cool on greased dinner plates until cool enough to handle. Grease your hands and pull until creamy colored. Use butter to grease the plates and hands. The faster it cooks the better, but watch it carefully so it doesn’t scorch.

Recipe credits: https://www.foodstoragemoms.com/vintage-christmas-candy/

  • Pink ice

Ingredients:

  • white candy coating, coarsely chopped
  • 2 tablespoons crushed peppermint candies (about 7 candies)
  • 1/4 teaspoon peppermint extract
  • 2 drops red food coloring

Instructions:

In a microwave, melt candy coating at 70% power for 1 minute; stir. Microwave in additional 10- to 20-second intervals, stirring until smooth. Stir in the crushed candies, peppermint extract and food coloring. Spread onto waxed paper to cool completely. Break into small pieces; store in an airtight container.

Recipe credits: https://www.tasteofhome.com/recipes/pink-ice/

  • Cinnamon Glass Candy

Ingredients:

  • 1 teaspoon cinnamon oil
  • Red food coloring
  • 2 cups sugar
  • ½ cup light corn syrup
  • ½ cup water

Instructions

Prepare a jelly roll pan (the cookie sheet with sides) by lightly greasing OR line the pan with foil that is lightly greased.

Mix sugar, syrup, and water together in a large heavy pan. Bring to the hard crack stage (300°F – 310°F). Stir constantly. Add cinnamon oil and food coloring to reach the desired color. Pour into prepared pan. Cool completely. Break into pieces.

Recipe credits: https://www.foodstoragemoms.com/vintage-christmas-candy/

  • Peanut Brittle

Ingredients:

  • 2 cups sugar
  • 1 cup light corn syrup
  • ½ cup water
  • 1 teaspoon baking soda
  • 2 cup nuts
  • 1 tablespoon butter

Instructions

Prepare a jelly roll pan by lightly greasing OR line the pan with foil and lightly grease the foil.

In a heavy pan, bring the sugar, syrup, and water to the hard ball stage. Remove from heat and stir in the nuts. Return to the heat and continue to cook until tan. Remove from heat. Add the baking soda and stir. Pour into the prepared pan. Cool completely. Break into pieces.

Recipe credits: https://www.foodstoragemoms.com/vintage-christmas-candy/

  • Festive Holiday Fruitcake Bark

Ingredients:

  • 2/3 cup chopped mixed candied fruit
  • 2 tablespoons brandy
  • 1/2 cup walnut pieces, toasted, divided
  • 20 ounces white candy coating, coarsely chopped
  • 2/3 cup miniature marshmallows
  • 10 shortbread cookies, coarsely chopped

Instructions

In a small bowl, combine candied fruit and brandy. Refrigerate, covered, 2 hours, stirring occasionally.

Line a 15x10x1-in. baking pan with waxed paper. Reserve 2 tablespoons candied fruit and 2 tablespoons walnuts for topping. In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in marshmallows, cookie pieces and remaining fruit and walnuts.

Spread into prepared pan (pan will not be full). Sprinkle with reserved fruit and walnuts; press into candy coating. Let stand until set. Break or cut bark into pieces. Store in an airtight container.

Recipe credits: https://www.tasteofhome.com/recipes/festive-holiday-fruitcake-bark/

  • Rocky Road Fudge

Ingredients:

  • 12 ounces chocolate chips
  • 1 cup butter
  • 4 cups sugar
  • 1-1/2 cups evaporated milk
  • 1 teaspoon vanilla
  • 20 large marshmallows
  • 2 cups chopped nuts
  • 10-15 large marshmallows cut into pieces (then freeze them)

Instructions

Grab a large bowl and cut the chocolate chips into the butter. Set aside. Now combine the sugar, milk and the 20 marshmallows to a boil over medium heat. Boil for 5 minutes, stirring constantly. Pour this mixture over the chocolate chips and butter mixture. Stir until thick. Add the nuts and the vanilla and the frozen marshmallows. Pour into buttered 9-inch by 13-inch pan. Chill until firm. Cut into squares.

Recipe credits: https://www.foodstoragemoms.com/vintage-christmas-candy/

  • Peppermint Pretzel Dippers

Ingredients:

  • 2 cups semisweet chocolate chips
  • 1 tablespoon shortening
  • 1 package (10 ounces) pretzel rods
  • 40 red and/or green hard mint candies, crushed

Instructions

In a microwave, melt chocolate chips and shortening; stir until smooth. Break each pretzel rod in half. Dip the broken end about halfway into melted chocolate; allow excess to drip off. Roll in crushed candies. Place on a waxed paper-lined baking sheet. Chill until set.

Recipe credits: https://www.tasteofhome.com/recipes/peppermint-pretzel-dippers/

  • Easy to make caramels

Ingredients:

  • 1 can Sweetened Condensed Milk
  • 1/2 cup butter
  • 1 cup sugar
  • 1 cup white Karo Syrup
  • 1 cup chopped nuts (optional)

Instructions

Butter a 9-inch by 9-inch pan. Combine the ingredients in a medium to large size heavy pot and cook over medium heat until it reaches 242 degrees (or a firm ball stage). Add the chopped nuts if desired. Pour into the buttered pan. Let the caramel set overnight. Cut into one-inch squares and wrap in waxed paper or plastic wrap. This recipe makes about 50 one-inch squares.

Recipe credits: https://www.foodstoragemoms.com/vintage-christmas-candy/

  • Eggnog Creams

Ingredients:

  • 3-1/2 cups white baking chips, divided
  • 1/2 cup butter, softened
  • 3 ounces cream cheese, softened
  • 2 tablespoons dark rum
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons shortening
  • Ground nutmeg, optional

Instructions

In a microwave, melt 1-1/2 cups baking chips; stir until smooth. In a small bowl, cream butter and cream cheese until smooth. Add rum and vanilla. Beat in melted chips. Refrigerate, covered, 1 hour or until set. Shape mixture into 1-in. balls; place on a waxed paper-lined baking sheet. Refrigerate 2 hours or until firm and slightly dry to the touch.

In a microwave, melt shortening and remaining baking chips; stir until smooth. Dip balls in mixture; allow excess to drip off. Return to baking sheet; if desired, sprinkle with nutmeg.

Refrigerate 2 hours or until set. Store between layers of waxed paper in an airtight container in the refrigerator.

Recipe credits: https://www.tasteofhome.com/recipes/eggnog-creams/

  • Peppermint Bark

Ingredients:

  • 12 ounces (339g) high quality white chocolate, broken into pieces and divided
  • 6 ounces (170g) high quality semi-sweet chocolate, broken into pieces
  • 1 and 1/2 teaspoons vegetable, coconut, or canola oil
  • 1/2 teaspoon peppermint extract, divided
  • 3 regular size candy canes, crushed

Instructions

Line the bottom and sides of a 9-inch or 8-inch square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles. Set aside.

You can temper the chocolate or melt the chocolate without tempering. That is up to you. If tempering the chocolate, make sure the layers are never refrigerated. Allow them to set at room temperature. There are two ways you can melt the chocolate. You can use a double boiler over just barely simmering water or you can use the microwave. The double boiler is easier, but the microwave is a little more convenient for most people.

Melt 1/2 teaspoon of oil with 6 ounces of the white chocolate in a small heatproof bowl. Melt in 15 second increments, stirring vigorously with a rubber spatula or spoon after each increment, until completely melted and smooth. Make sure you scrape down the sides of the bowl to avoid scorching.

Once melted, stir in 1/4 teaspoon peppermint extract. Pour melted white chocolate into the prepared baking pan, spreading with an offset spatula into a thin smooth layer. Place the baking pan in the refrigerator for 10-15 minutes or the freezer for about 8 minutes; or until almost completely set. If it sets completely, the bark layers could separate.

Place the semi-sweet chocolate and 1/2 teaspoon of oil into a small heatproof bowl (or the double boiler) and microwave/stir in the same manner you did in step 2. Once melted, stir in remaining 1/4 teaspoon peppermint extract. Pour all of the semi-sweet chocolate over the white chocolate layer. Spread into a smooth layer. Place the baking pan back in the refrigerator for 10-15 minutes or the freezer for about 8 minutes; or until almost completely set.

Place the remaining white chocolate and 1/2 teaspoon oil in a small heatproof bowl and microwave/stir in the same manner you did in step 2. Pour over the bark layers and spread into a smooth layer. (This layer will not have peppermint extract.) Sprinkle with crushed candy canes– to crush.

Refrigerate the bark until completely hardened. Once hardened, remove from the pan and peel off the foil or parchment. Break into pieces as large or as small as you want. Alternatively, you can cut squares. To do so, remove from the refrigerator and allow to sit at room temperature to slightly soften for 10-15 minutes. Use a very sharp knife and cut.

Recipe credits: https://sallysbakingaddiction.com/peppermint-bark/

  • Candy Apples

Ingredients:

  • 2 cups sugar
  • 3/4 cup water
  • 1/2 cup light corn syrup
  • 1/2 tsp. red gel food coloring
  • baking spray
  • 1/2 tsp. cinnamon extract (optional)
  • 1 tsp. pumpkin spice (optional)
  • 6 medium apples

Instructions

In a heavy-bottomed saucepan mix together sugar, water, corn syrup, food coloring and extract (if using). The mixture will be bright red.

Set up your candy thermometer so that the tip is in the mixture and is not touching the bottom of the pot. Put it over high heat and bring it to a boil. Leave it bubbling on high until it gets to be between 300ºF and 310ºF. It will take around 20 minutes but keep your eye on it. It gets really fast at the end.

While the sugar mixture is coming to temperature, line a baking sheet with parchment paper and spray it with baking spray. Wash and dry your apples. Stick the sticks down into the tops of the apples. You want to get a good ways in. If your sticks are long, go all the way but not through the other end. If they’re shorter, getting halfway into the apple is good enough.

For sparkly apple bottoms, mix together 1/4 cup sugar and 1 teaspoon pumpkin spice (you can leave out the pumpkin spice if you want. What’s crucial is the sugar). Sprinkle the sugar mixture onto your prepared pan.

When your candy mixture is at 310ºF, take it off the heat. Tilt your pot to the side and hold the apples by the stick to roll them one at a time in the mixture. Be careful because that sugar syrup is very hot. After rolling the apple around, hold it up over the saucepan and shake it gently to let some excess syrup drip off. Put the apples on your prepared pan to harden. They’ll be hard and ready to eat within 10 minutes.

Recipe credits: https://thecookful.com/how-to-make-candy-apples/

  • Easy truffles

Ingredients:

  • 3 cups semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 tablespoon vanilla extract
  • Toasted finely chopped nuts

Instructions:

Place chocolate chips and milk in a microwave-safe bowl; microwave on high for 3 minutes, stirring halfway through. Stir in vanilla. Refrigerate, covered, until firm enough to shape, about 3 hours. Shape into 1-in. balls; roll in nuts or jimmies. Place in a 15x10x1-in. pan. Refrigerate until firm, about 1 hour.

Recipe credits: https://www.tasteofhome.com/recipes/easy-truffles/

From Europe

  • Bradele

Ingredients:

  • 375 g flour
  • 200 g sugar
  • 250 g softened butter
  • 1 sachet of vanilla sugar
  • Icing sugar
  • Chocolate or multi-coloured sprinkles
  • eau de vie

Instructions

Work the flour, butter and sugar together, add the vanilla sugar and a few drops of water just until the dough forms into a ball. Roll out the dough with a rolling pin, and cut in different sized star shapes with a sharp knife (there’s a special set of cookie-cutters made just for this purpose) and arrange them on an oiled (or lined) baking tray. Bake for 8 minutes at 180 C degrees.

Once cool, prepare a glaze with icing sugar and a few drops of eau de vie. Starting with the larger stars on the bottom, assemble the tree using a few drops of glaze to hold them together.

Decorate with the rest of the glaze and sprinkles according to your creative flair.

Recipe credits: https://www.frenchentree.com/living-in-france/local-life/food-recipes/desserts/bredele-the-traditional-christmas-biscuits-from-alsace/

  • Chocolate Mendiants

Ingredients:

  • 250 grams (9 ounces) high-quality chocolate
  • Assorted nuts, toasted: pistachios, almonds, hazelnuts, pecans, walnuts, pralines
  • Assorted dried fruit: raisins, blueberries, cranberries, prunes, crystallized ginger, crystallized orange rind
  • Other toppings : big grains of chouquette sugar, small chunks of Petit Beurre fleur de sel

Special equipment:

A feuille guitare, i.e. a sheet of thick food-safe plastic that makes it easy to work with melted chocolate. Use parchment paper if unavailable

Instructions

Melt the chocolate in a double-boiler: place a small saucepan of hot water over low heat, set the chocolate in a heatproof bowl over it, and allow it to melt gently, stirring with a spoon.

Place your feuille guitare on a flat and cold surface and take the bowl of chocolate off the heat. Drop small spoonful of chocolate on the sheet, using the back of the spoon to form little circles, about 4cm (1 1/2 inches) across.

Place 2 to 3 topping elements (nut, fruit, and/or other) on the circle. Try to create nice contrasting effects with the color and texture and taste of the toppings. Work a few mendiants at a time, forming six circles of chocolate then decorating them before spooning in new circles.

When a batch is complete, place the sheet in a cool place for the chocolate to set, then pluck the mendiants carefully from the sheet.

Recipe credits: https://cnz.to/recipes/candy-mignardises/mendiants-recipe/

  • Les Couques De Dinant

Ingredients:

• 250g runny honey

• 250g plain flour, plus extra for dusting

• Dot of oil to grease

• Water

Instruction

Preheat the oven the 220°C (430°F). Line a baking tray with greaseproof paper, and rub very lightly with vegetable oil. Put the honey in a bowl, and add the flour, a little at a time, until you have a smooth dough. You want a texture that is firm but which can be shaped, so you might need a little more or a little less – go you your gut.

Turn the dough onto a well-floured surface and roll to around 1cm (1/3 inch) thickness. Dust with flour and press the mould into the dough, trim and place on the baking tray. Repeat until all the dough is used up.

Bake for around 10-15 minutes until golden, turning the tray half-way during baking if needed to get an even colour (watch them – the high honey content means they can easily burn). When done remove from the oven and brush each with a little water. Leave to cool.

Recipe credit: https://londoneats.wordpress.com/2014/08/11/les-couques-de-dinant/

  • Dominosteine

Ingredients:

For the ginger bread layer:

  • 4.6 oz. (130g) liquid honey
  • 1/8 cup (30g) sugar
  • 4 tbsp. (40g) butter
  • 3.5 oz. (100g) semi-sweet chocolate
  • 1 1/4 cups (150g) all-purpose flour
  • 1 tsp. ginger bread spice
  • 1 1/2 tsp. baking powder
  • pinch of salt
  • 1 egg

For the jelly layer:

  • 6 leaves gelatine
  • 21 oz. (600g) quince jelly
  • 4 tbsp. fresh lemon juice

For the marzipan layer:

  • 1 cup (100g) walnuts halves
  • 7 oz. (200g) marzipan
  • 4 tbsp. rum

For the decoration:

  • 17.6 oz. (500g) semi-sweet chocolate coating
  • 1.8 oz (50g) white chocolate coating

If you don’t have ginger bread spice, you can easily make it yourself – mix 4 tbsp. ground cinnamon, 1 tbsp. clove powder, 1 tsp. allspice, 1/2 tsp. nutmeg, 1/2 tsp. ground coriander, 1 tsp. cardamom, 1 tsp. ground ginger and 1/2 tsp. mace powder – store in an airtight container in a dark place.

Instructions

Preheat the oven to 350˚F (180°C). Prepare an adjustable baking frame (7.8×11.8 inch) with baking parchment. For the gingerbread dough add the honey, sugar and butter to a saucepan and bring to a boil. Let cool down a bit. Chop the chocolate, add to the honey mix and stir. In a large bowl sift flour, gingerbread spice, baking powder and salt. Add the honey-chocolate mix and egg and mix until all is well combined. Transfer the dough immediately to the baking frame and smooth out the surface. Bake for 12-15 minutes. Let cool in the frame.

For the jelly let the gelatine leaves soak in water. In a small saucepan add quince jelly and lemon juice and bring to a boil, stir constantly. Squeeze the gelatine to remove water, add to the jelly and let dissolve completely. Let cool down a bit (if it’s too liquid, it will probably spill out of the frame) – pour on the gingerbread and let harden in the fridge overnight.

Chop the walnuts finely in a mixer. Roast the nuts in a non-stick pan until fragrant – don’t burn them. Let cool down. Grate the marzipan coarsely (if you freeze it for some time in advance, this will work better). Mix walnuts, marzipan and rum until you get a nice smooth dough-like mixture (it is a bit sticky). Place on plastic wrap and roll out a rectangle (7.8×11.8 inch). Place on the jelly layer and remove the plastic wrap. Remove the frame.

Chop the chocolate coating and add to a heatproof bowl. Place on a saucepan with simmering water to melt the chocolate – the temperature of the chocolate should not get higher than 98°F. Cut the cake into 40 cubes (1.2×1.2 inch). Immerse the cubes in the melted chocolate coating (or place on a fork and let the chocolate run over the cubes) – allow excess chocolate to drip off and then place on a baking sheet prepared with baking parchment to dry.

Melt the white chocolate coating over simmering water and fill in a small piping bag. Decorate the domino cubes. Store in a tin box in a cool place up to one week.

Recipe credits: https://baketotheroots.de/dominosteine/

  • Layered mint candies

Ingredients:

  • 1 tablespoon butter
  • 1-1/2 pounds white candy coating, coarsely chopped, divided
  • 1 cup semisweet chocolate chips
  • 1 teaspoon peppermint extract
  • 4 drops green food coloring, optional
  • 3 tablespoons heavy whipping cream

Instructions

Line a 13×9-in. pan with foil. Grease foil with butter.

Microwave 1 pound candy coating and chocolate chips until smooth, stirring every 30 seconds. Spread half into prepared pan, reserving half. Microwave remaining white candy coating until melted; stir in extract and, if desired, food coloring. Stir in cream until smooth (mixture will be stiff). Spread over first layer; refrigerate until firm, about 10 minutes. Warm reserved chocolate mixture if necessary; spread over mint layer. Refrigerate until firm, about 1 hour.

Using foil, lift candy out of pan, then remove foil. Cut into 1-in. squares. Refrigerate in an airtight container.

Recipe credits: https://www.tasteofhome.com/recipes/layered-mint-candies/

  • Lebkuchen

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon cloves
  • ½ teaspoon mace
  • 2 ounces toasted almonds
  • 2 ounces toasted hazelnuts (or hazelnut flour)
  • ½ cup diced good quality lemon peel
  • 3 ounces almond paste, crumbled
  • 3 large whole eggs
  • ¾ cup brown sugar

Glaze

  • ¾ cup powdered sugar
  • 2 tablespoon milk

Instructions

Combine flour, baking powder, salt and spices in a bowl. Place almonds and hazelnuts (or nut flours) in the bowl of a food processor. If using whole nuts, pulse until finely chopped. Add lemon peel and almond paste and pulse until finely chopped. Add eggs and brown sugar, pulse until well mixed. Add dry ingredients and pulse until combines. Refrigerate dough in a covered container for 2 days.

Preheat oven to 325 degrees. Line a baking sheet with parchment or a silpat. Place oblaten wafers 2 inches apart. Top with a spoonful of dough and decorate with almonds if desired. Refrigerate remaining dough. Bake until golden brown, about 14 minutes, rotating sheet half way through if your oven has a hot spot. Let cool completely on baking sheet on a wire rack (about 30 minutes). Shape and bake remaining dough.

Make Glaze

Mix powdered sugar and milk together in a small bowl. Place cooled cookies on a wire rack and pour glaze over them, and let them set until glaze is dry. Store in an airtight container for up to 2 weeks.

To roast nuts

Spread nuts on a rimmed cookie sheet and bake at 350 degrees for about 10 minutes, checking often

Recipe credits: http://www.wiveswithknives.net/2013/12/05/german-lebkuchen/

  • Cavallucci

Ingredients:

  • 650 g flour
  • 350 g sugar
  • 200 g shelled walnuts
  • 170 g water
  • 90 g candied fruit
  • 30 g icing sugar
  • 15 g baking ammonia
  • 15 g cavallucci spices, a mix of cinnamon, coriander, nutmeg in equal part.

Instructions

Preheat oven to 180°C.

Roughly chop walnuts and add candied fruits, icing sugar, spices and ammonia: use your hands to mix all the ingredients. Add the flour and mix again. In a separate pot add the sugar and the water and melt the sugar on a low heat: don’t let the sugar candy, otherwise you’ll have way too hard cavallucci.

When the sugar has melted, pour it over the other ingredients and mix thoroughly with the help of a wooden spoon. Make thick rolls (about 5cm of width) and cut them into slices. Knead them again, make small balls and slightly flat them pressing each ball with your thumb. Put them in a baking tray lined with baking paper and bake them for about 15 minutes. Let them cool completely.

You can keep the cavallucci for several days closed in a tin or an airtight container.

Recipe credit: https://en.julskitchen.com/dessert/cookies/cavallucci-typical-tuscan-christmas-cookies

  • Ca Szaloncukor

For the orange-walnut filling:

  • 350 g (3 cups) walnuts, shelled
  • 2 tbsp. rum
  • 80-100 g (2/3 – 3/4 cup) powdered sugar
  • zest and juice of a half lemon
  • zest and juice of a half orange
  • 1-2 tbsp. apricot jam

Toast the shelled walnuts in a dry pan, then finely chop in a food processor until they are about the size of the grains of salt. Place walnuts in a bowl. Add rum and powdered sugar. Zest half lemon and orange, squeeze the juice and add to the walnuts. Also add apricot jam, just enough to make the mass hold together. Cover and let it rest overnight in a cool place. The next day form tiny balls and place them on a tray lined with parchment paper.

For the milk caramel:

  • 500 ml (2 cups) milk
  • 250 g (1 1/3 cups) sugar
  • 40 g (3 tbsp.) butter

Place milk and sugar in a heavy bottomed saucepan. Over medium-low heat cook, stirring constantly, until it thickens, becomes sticky and amber colored – it takes about 40-45 minutes. Turn off the heat, immediately add butter and stir until butter melts completely. Pour the caramel into a small pan lined with parchment paper, make even, let it set until firm. Once firm, cut into squares.

For the coconut filling:

  • 50 g (2/3 cup) shredded coconut
  • 100 ml (7 tbsp.) cream
  • 1 tbsp. sugar

Bring cream to a boil, then add shredded coconut and sugar. Over low heat stir and cook until it thickens. Let it cool, then shape into small oval balls.

For the coating:

  • 250 g (9 oz.) Semi-sweet dark chocolate

When all the fillings are ready and shaped, melt the chocolate. Cut the chocolate into small pieces and in a double boiler, over simmering water, melt two-third of the chocolate. Do not let the water touch the bottom of the double boiler. Do not allow the water to boil or you may burn the chocolate. When the chocolate melts, remove from the heat, add the remaining one-third of the chocolate and stir until it completely melts.

Lay the balls on a fork, dip into the melted chocolate, and place on trays lined with parchment paper. Put the bonbons in a cool place until the chocolate sets.

Wrap the szaloncukor in aluminium foil or crepe paper. Cut oblongs, place a bonbon in the centre, fold up and twist the ends contrariwise.

Recipe credits: https://zserbo.com/desserts/lets-make-szaloncukor/

  • Candy Canes

Ingredients:

  • 3 cups granulated sugar
  • 1 cup light corn syrup
  • 1/2 cup water, divided
  • 1 1/2 teaspoons peppermint extract
  • 1 teaspoon red gel food coloring
  • 1 teaspoon white gel food coloring, option

Instructions

Gather the ingredients. Combine the sugar, corn syrup, and 1/4 cup of the water in a medium saucepan over medium-high heat; stir with a heatproof spatula until the sugar dissolves. Pour the remaining 1/4 cup water into a small bowl and use it to wet a pastry brush. Using the wet brush, wash any sugar crystals off the side of the pan. Do not stir the syrup.

When the syrup comes to a boil, insert a candy thermometer and continue to cook, without stirring, until the thermometer registers 285 F. At this point, the candy will have reached the soft-crack stage. Remove from heat. Let the bubbles subside, then stir in the peppermint extract. Stir red food coloring into the remaining syrup. If necessary, add more dye to achieve a vibrant shade. Pour the candy onto the remaining baking sheet and allow it to sit briefly until it forms a “skin.”

Spray a bench scraper or metal spatula with non-stick cooking spray, and use the tool to “knead” the candy. Flatten the candy, then fold it back over itself. Repeat this process for 1 to 2 minutes, or until the candy is significantly cooler. Using heat-resistant gloves, stretch the candy into a long rope, then fold the rope in half and twist the candy until it melts back into itself. Repeat this process for 2 to 3 minutes, until the candy takes on an opaque color and a satiny finish.

At this point, the candy will be warm—you should have some trouble pulling and folding it. Stretch the candy into a rope, about 2 inches in diameter, then return it to the oven, where it will stay warm and pliable. Remove the red candy from the oven. Cut a 2-inch segment from the white log and another from the red log, then put the remaining candy back in the oven.

Squeeze the 2 segments together until they form a two-toned log. Stretch the candy again. This step will determine the thickness of your candy canes—you can make thinner ones (with a 1/4-inch diameter) or thicker ones (with a 1/2-inch diameter).

When you’re happy with the candy’s width, twist the rope to form those distinctive candy stripe. Oil or use cooking spray on a pair of cooking shears and cut the candy into smaller pieces. Again, you can choose to make long or small candy canes. A 7-inch piece of candy will yield a medium-sized candy cane. Immediately form the hook at the top of the cane and place it on a clean surface to firm up at room temperature. Cut off another segment from each log, returning the remaining logs to the oven, and repeat the twisting and stretching process until you have used up all the candy.

Recipe credit: https://www.thespruceeats.com/candy-canes-recipe-521012

  • Panforte

Ingredients:

  • rice paper
  • 300 g nuts, such as almonds, pistachios or hazelnuts
  • 200 g candied peel
  • 75 g plain flour
  • 175 g dried figs
  • 2 good splashes of sherry
  • 6 tablespoons runny honey
  • 150 g golden caster sugar
  • 1 teaspoon cardamom pods
  • ½ teaspoon ground cinnamon
  • 1 pinch of ground cloves
  • 1 whole nutmeg , for grating
  • icing sugar

Instructions

Line the base of a 22cm round tin or a 20cm square cake tin with rice paper.

Toast the nuts in a dry pan and add to a bowl. Chop and stir in the candied peel along with the flour. Preheat the oven to 150ºC/300ºF/gas 2. Blitz the figs in a food processor, then transfer to a saucepan with 1 splash of the booze, the honey and sugar. In a pestle and mortar, bash the cardamom pods, remove the seeds and crush, then add to the pan with the cinnamon, cloves and a good grating of nutmeg. Bring to the boil and simmer for 5 to 8 minutes, then pour onto the nut mixture. Mix well, adding a splash of booze if it’s very dry. Spoon into the tin and bake for 30 minutes.

Remove from the oven and carefully press down a layer of rice paper on top. Return to the oven for 10 minutes, then remove and leave to cool in the tin. Thinly slice and dust with icing sugar.

Recipe credits: https://www.jamieoliver.com/recipes/uncategorised-recipes/panforte/

From Canada

  • Fudge

Ingredients:

  • 2 cups white sugar
  • ½ cup cocoa
  • 1 cup milk
  • 4 tablespoons butter
  • 1 teaspoon vanilla extract

Instructions

Grease an 8×8 inch square baking pan. Set aside.

Combine sugar, cocoa and milk in a medium saucepan. Stir to blend, then bring to a boil, stirring constantly. Reduce heat and simmer. Do not stir again. Place candy thermometer in pan and cook until temperature reaches 238 degrees F(114 degrees C). If you are not using a thermometer, then cook until a drop of this mixture in a cup of cold water forms a soft ball. Feel the ball with your fingers to make sure it is the right consistency. It should flatten when pressed between your fingers.

Remove from heat. Add butter or margarine and vanilla extract. Beat with a wooden spoon until the fudge loses its sheen. Do not under beat. Pour into prepared pan and let cool. Cut into about 60 squares.

Recipe credits: https://www.allreciperecipe/9420/old-fashioned-chocolate-fudge/s.com/

  • Caremals

Ingredients:

  • 1 cup butter or margarine
  • 1 pound light brown sugar
  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup light corn syrup
  • 1 pinch salt
  • 1 ½ teaspoons vanilla extract

Instructions

In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.

Meanwhile, butter a 9×13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

Recipe credits: https://www.allrecipes.com/recipe/95294/chewy-caramel/

  • Chocolate Coins

Ingredients:

  • 300 g white, milk or dark (70%) chocolate
  • edible gold or silver leaves, spray or glitter dust , to decorate optional

Flavouring ideas

  • Pistachios & honey
  • Dried cranberries and clementine zest
  • Freeze-dried raspberries and black pepper
  • Flaked sea salt
  • Roasted peanuts and honeycomb
  • Chilli and lime zest
  • Stem ginger and clementine zest
  • Rum Balls

Instruction:

Quarter-fill a medium saucepan with water and place over a medium heat. Break the chocolate into a heatproof bowl and set it over the pan, making sure the bowl doesn’t touch the water. Stir constantly, until the chocolate has melted. Spoon the chocolate into a jug and pour a layer, about 3mm deep, into each hole of a cupcake tray. If using added flavours, finely chop and sprinkle them over the top. Pop the tin in the fridge for 4 hours for the chocolate to set. Remove the tray and bang the underside to let the coins fall out.

Decorate with edible gold or silver leaves or spray with edible glitter dust or simply leave them as they are.

Recipe credits: https://www.jamieoliver.com/recipes/chocolate-recipes/chocolate-coins/

  • Holly Butter Mints

Ingredients:

  • 1/4 cup butter, softened
  • 1/4 cup water
  • 1 teaspoon peppermint extract
  • 1 teaspoon butter flavoring
  • Dash salt
  • 5-1/2 to 6 cups confectioners’ sugar
  • 2 to 4 drops green paste food coloring
  • Sugar
  • 3 to 5 drops red paste food coloring

Instructions

In a large bowl, cream butter. Gradually add water, extract, butter flavoring and salt; beat in enough confectioners’ sugar on medium speed until dough achieves a stiff putty consistency, about 3 minutes.

Divide dough into three portions. Knead green food coloring into two portions. Knead red food coloring into remaining portion. For holly leaves, shape teaspoonfuls of dough into balls; roll in granulated sugar. Flatten to 1/8-in. thickness; cut with a holly leaf cookie cutter. For holly berries, shape 1/4 teaspoonful’s of dough into balls; roll in sugar. Arrange leaves and berries on serving platter. Store at room temperature.

Recipe credits: https://www.tasteofhome.com/recipes/holly-butter-mints/

  • White Christmas

Ingredients:

  • 500g white chocolate buttons
  • 1 1/2 cups of Rice Bubbles
  • 100g red glace cherries
  • 160g almonds, roasted and roughly chopped
  • 160g sultanas
  • 1 cup desiccated coconut
  • 1 tsp vanilla extract

Instructions

Place chocolate in a heat-proof bowl and cook in the microwave in one minute bursts, stirring between each go, until it has melted. Alternatively, place bowl over a saucepan of simmering water and stir until melted. Add remaining ingredients to the melted chocolate and stir until combined.

Line a slice tin with baking paper. Pour chocolate mixture into tin and press down firmly. Refrigerate to set. Drizzle slice with melted dark chocolate. Slice into squares or wedges.

Recipe credits: https://www.kidspot.com.au/kitchen/recipes/white-christmas-slice-recipe/9ktvld6r

Indian

  • Acchu Murukku

Ingredients:

  • 1 cup Rice flour
  • ¼ cup All-purpose flour/ maida
  • ¼ cup Sugar
  • ¾ cup + 1 tbsp. Coconut milk
  • ¼ tsp. Vanilla extract
  • ⅛ tsp. Salt

Instructions

First extract coconut milk by grinding 1 & ½ cup fresh grated coconut with ½ cup Luke warm water. Strain and collect coconut milk by squeezing the ground coconut. Take rice flour, maida in a mixing bowl and mix well adding salt. Add sugar, coconut milk and mix using a whisk. Add vanilla extract, little more water as required to make a thick batter.

Heat oil, place the rose cookie mould inside. Once hot, put the flame to low of medium and take the mould (quickly let the excess oil drain). Dip ¾ of the mould alone in the batter gently and take out slowly. Dip into hot oil (should not keep inside, hold it without touching the bottom) and gently give the mould jerks up and down.

After few shakes, the batter by itself comes out the mould (First few times it might not so use a fork to push it down, but it will come off easily after 2-3 batches). Cook in medium flame until the shhhh sound reduces, turns golden in colour.

Flip and cook if needed, drain over paper towel. It will look soft when you drain, but gets crisp as it cools down.

Recipe credits: https://rakskitchen.net/achu-murukku-recipe-rose-cookies

  • Date roll

Ingredients:

  • ½ cup sugar
  • 1tsp. baking powder
  • ½ tsp. vanilla extract
  • 2 cups all-purpose flour
  • ½ cup milk
  • red colour to dye dough
  • 23 large dates
  • 1 egg yolk
  • 1 stick of salted butter (100 gm.)

Instructions

Stick room temperature salted butter to bowl. Add baking powder, vanilla extract and sugar then mix well. Then add two cups of all-purpose flour. Then mix with spatula. It should look like bread crumbs. Use milk to knead the dough. Dye small portion of dough with re colour to make candy cane.

Take 23 large dates. Remove seeds then grind it. It should be sticky. Shape dates into rope. Use wax paper to roll out dough. Roll out both coloured and non coloured dough. Cut out small strips of red dough and arrange it on simple dough you have rolled. Bring the edges of the dough upwards to cover date ropes. Cut seal and overlap edges. Now cut it in small portions. Continue to enclose rest make the shape of candy cane. Bake it for 15 minutes.

Recipe credits: https://www.youtube.com/watch?v=iE06DcM-1Iw

  • Gujiya with Coconut Filling

Ingredients:

  • 17.6 oz. / 500 g. all-purpose flour
  • 6 to 7 tbsps. Ghee
  • 1 1/2 cup coconut (freshly grated)
  • 17.6 oz. sugar
  • 1/2 cup water
  • 1/2 cup small raisins (finely chopped)
  • 1/2 cup cashew (finely chopped)
  • 1/2 cup almonds (cut into very thin slivers)
  • 1/2 tsp. ground cardamom
  • Vegetable oil or ghee for deep frying

Instructions

Gather the ingredients. On a flat dish, mix the flour and ghee to form a crumbly dough that just holds together. Add water a little at a time and knead to form a firm dough. When done, cover the dough with a damp tea towel or muslin and put aside. Toast the coconut on a very low flame until it is a pale reddish color. Put aside.

Mix the sugar and water in a pan and cook until the sugar is fully melted. Allow it to thicken slightly. Add the coconut, raisins, cashews, almonds, and cardamom to the syrup and mix well. Remove from fire and place aside to cool. Divide the prepared dough into equal-sized portions and hand-roll them into balls. Flatten the balls out into circles about 4 to 5 inches wide.

Put a heaped tablespoon of filling in the center of each circle and fold over into a semi-circle. Pleat the edges to seal. Repeat the filling process for all the circles. Once all your dough and filling is used, heat oil or ghee over a medium flame and deep fry the gujiyas. Drain them on paper towels and store in an airtight container.

Recipe credits: https://www.thespruceeats.com/gujia-with-coconut-filling-1957802

  • Kulkuls (Indian Christmas Sweet Curls)

Ingredients:

  • 1 pound/1/2 kg all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon cold butter (cubed)
  • 2 large eggs
  • 1/4 cup powdered sugar
  • 1 cup coconut milk
  • 2 quarts oil (or enough for deep-frying)
  • 1 cup granulated sugar
  • 3 to 4 tablespoons water

Instructions

Gather the ingredients. In a bowl, mix the flour and baking powder well. Add the butter a little at a time, mixing gently until the butter is pea-sized. Beat the eggs in a separate bowl and add them to the flour-butter mix.

Add the powdered sugar and coconut milk and mix into a soft dough. Form the dough into small sized balls. Grease the back of a fork with some oil. Flatten the ball of dough and press it onto the back of the fork, forming a rectangle the length of the back of the fork tines. Starting at the bottom end of the fork, roll the dough up the tines and off the fork and into a tight curl. The end result will be a tube-like curl with the ridges from the fork on it. Place the curl on a plate and work the remaining dough similarly until it is all used up.

Heat the oil in a deep, heavy-bottomed pan over medium heat. When hot, fry the kulkuls, making sure to turn them often until they are a light golden brown color. Drain and cool on paper towels. Add the cooled kulkuls to the sugar syrup and coat well. Remove and allow the curls to sit on a plate until the sugar is encrusted on the kulkuls.

Recipe credits: https://www.thespruceeats.com/kulkuls-indian-christmas-sweet-curls-1957799

  • Naryal Barfi

Ingredients

  • 3 cups of fresh or desiccated coconut (fresh gives the best results)
  • 1 1/2 cans (400 grams each) of sweetened condensed milk
  • 1/2 cup sugar
  • 1 tablespoon cardamom powder
  • 5 tablespoons ghee
  • 1/2 cup cashews (broken into coarse pieces)
  • 1 cup almonds (blanched and cut into slivers)
  • Optional: a few pieces of saffron to garnish

Instruction:

Heat a heavy-bottomed pan on a medium flame and add the coconut, condensed milk, and sugar. Mix those ingredients well and cook until the condensed milk is reduced to a quarter of its original quantity or you notice a fudge-like consistency.

Add the ghee and mix it in well. Cook it until the ghee begins to separate from the fudge. Add the cardamom powder, mix well and turn off the flame. Add the cashews and stir well.

Next, grease a large platter, put the fudge on it and smooth out into a thick layer. Top the entire surface with the slivered almonds and saffron strands. Allow it to cool a little and cut it into squares while it is still warm.

Allow it to set, remove from the platter and store in an air-tight container.

Recipe credits: https://www.thespruceeats.com/nariyal-barfi-coconut-fudge-1957820

  • Marzipan

Ingredients:

  • 7 ounces marzipan (1 roll)
  • 1 bottle red food coloring
  • 1 bottle yellow food coloring
  • Colored jimmies, optional

Instructions:

Gather the ingredients. Coat your hands with powdered sugar, or wear plastic gloves. Knead the marzipan until it has softened slightly. If you are going to make several different fruits, divide the marzipan into groups now, before coloring.

To Make Lemons:

Gather the ingredients. Flatten the marzipan into a disc, and add a few drops of yellow food coloring to the middle. Fold the marzipan into a ball and begin to knead the color throughout the dough, adding more food coloring if desired, working until the marzipan is one uniform color. Roll the dough into small balls the size of a nickel. Elongate and taper the ends of the balls so that they are lemon-shaped. If you like, you can use a toothpick to poke small holes in the lemons to create the texture of citrus skin. Poke a dark-colored candy jimmy into the end of the lemon to be the “stem.”

To Make Oranges:

Gather the ingredients. Flatten the marzipan into a disc, and add a few drops of red and yellow food coloring to the middle, using a ratio of 1 drop red to 2 drops yellow. Fold the marzipan into a ball and begin to knead the color throughout the dough, adding more food coloring if desired, working until the marzipan is one uniform color. Roll the dough into small balls the size of a nickel. If you like, you can use a toothpick to poke small holes in the lemons to create the texture of citrus skin. Poke a dark-colored candy jimmy into the end of the orange to be the “stem.”

To Make Bananas:

Gather the ingredients. Flatten the marzipan into a disc, and add a few drops of yellow food coloring to the middle. Fold the marzipan into a ball and begin to knead the color throughout the dough, adding more food coloring if desired, working until the marzipan is one uniform color. Separate the dough into small balls the size of a nickel. Roll a ball between your fingers to create a thin tube. Slightly curve the tube so that it is shaped like a banana, and elongate one end to be the top. Poke a dark-colored candy jimmy into the end of the banana to be the “stem.” Repeat with remaining marzipan.

Recipe credits: https://www.thespruceeats.com/nariyal-barfi-coconut-fudge-1957820

  • Chocolate walnut fudge candy:

Ingredients:

  • 4 1/2 cups sugar
  • 1 12-ounce can evaporated milk
  • 18 ounces semi-sweet chocolate chips
  • 1/2 pound butter (cut into small pieces)
  • 1 teaspoon vanilla
  • 2 cups walnuts (chopped)

Instructions

Spray a 9”x 13” pan with non-stick cooking spray, or cover with foil. Combine sugar and evaporated milk in a large, heavy-bottomed pot over medium heat. Stir continuously and boil for six minutes. Remove from heat, and add butter, chips, and vanilla. Continue stirring until the chips and completely melted and the mixture is smooth.

Add the chopped nuts and stir to incorporate. Pour into prepared pan. Ideally, this should cool at room temperature overnight, but if you are in a hurry or if it is especially warm, it can be put in the refrigerator to harden. Slice into small squares and serve when firm.

Recipe Credits: https://www.thespruceeats.com/easy-walnut-fudge-520482

  • Indian Guava Cheese candy

Ingredients:

  • 2 pounds ripe guavas
  • 5 to 6 cups granulated sugar

Instruction

Gather the ingredients. Thoroughly wash the guavas and pat dry. Remove the stems and any brown spots. Peel and cut in half. Use an ice cream scooper or a spoon to remove the pulp and seeds. Place the seed in one bowl and the thicker part of the fruit in another. Blend at high speed all the seedless fruit Place a sieve on top of a bowl. Place spoonful’s of the seed-containing pulp on top of the sieve and add a few tablespoons of water to help you extract the most pulp and discard the seeds. Rub and press the seeds down using a flat spoon or spatula so as to extract the pulp surrounding the seeds. Repeat the same process until you’re done with all the pulp and seeds. Pieces and set aside.

Add the thinner pulp you extracted from the guava seeds to the puree of fruit you had set aside and mix well. Measure how much of this mixture you have, as the amount of sugar you need depends on how much fruit puree you have.

Add one cup less of sugar than the number of cups of guava pulp you obtained. If you have 6 cups of pulp, add 5 cups of sugar to it. Mix well. Put all the sugar and pulp into a large, flat, heavy-bottomed pan on a medium flame. Because of the amount of sugar and the naturally occurring sugar in the fruit, this mixture burns easily, so keep an eye on it at all times.

Cook, stirring frequently until it thickens enough so it doesn’t stick to the sides of the pan. The color of the mixture will go from bright pink to a dark reddish-brown, and it will get difficult to stir as the cooked sugar will thicken the paste. Grease one cookie sheet or shallow dish with butter or margarine and spoon the guava paste onto it. Spread into a thick layer.

Allow to cool off almost completely and while still warm, cut into diamonds or squares. When completely cooled, wrap in wax paper and store in an air-tight container.

Recipe credits: https://www.thespruceeats.com/guava-cheese-recipe-1957824

China

  • Chinese candy

Ingredients:

  • 2 cups semisweet chocolate chips
  • 2 cups butterscotch chips
  • 2 ½ cups dry-roasted peanuts
  • 4 cups chow Mein noodles

Instructions

Butter a 9×13 inch dish.

Melt chocolate and butterscotch chips in the top of a double boiler over simmering water. Remove from heat and stir in peanuts. Stir in noodles until all is well coated. Press into prepared dish. Chill until set; cut into squares.

Recipe credits: https://www.allrecipes.com/recipe/22731/chinese-new-year-chocolate-candy/

  • Chinese chews

Ingredients:

  • 1 cup butter, softened
  • 2 cups all-purpose flour
  • 4 tablespoons white sugar
  • 4 eggs
  • 1 ½ cups packed brown sugar
  • 1 cup chopped walnuts
  • ½ cup flaked coconut

Instructions

Mix butter, flour, and white sugar. Spread in an 8 x 12 inch baking pan. Bake in pre-heated oven at 325 degrees F (165 degrees C) for 15 minutes. Beat eggs. Add brown sugar, nuts and coconut. Spread over baked crust. Bake for another 30 minutes. When completely cool, dust with confectioners’ sugar.

Recipe credits: https://www.allrecipes.com/

  • Chinese Sesame candy

Ingredients:

  • 3 cups glutinous-rice flour
  • 1 cup boiling water
  • 3/4 cup granulated sugar
  • 1/4 teaspoon baking powder
  • 1/2 cup toasted sesame seeds
  • 1 cup Chinese sweet red bean paste (Adzuki)
  • Cooking oil for frying

Instructions

In a heavy saucepan, heat the oil over medium heat, make sure there’s at least 3 inches of oil in the saucepan. Spread the sesame seeds over a shallow plate and place a bowl of water next to it.

Dissolve the sugar in a cup of boiling water. Place the rice flour in a large mixing bowl, make a well in the middle of the flour and pour the sugar water mixture into the well. Stir and knead the flour until it forms sticky dough, adding a little more water if necessary. Take about 1 tablespoon of the dough (about the size of a golf ball), push your thumb into the middle of the dough to make indentation. Add about 1 teaspoon of bean paste to the whole, shape the dough over the top to seal, make sure that the bean paste is completely covered. Repeat with the remaining dough.

Dip a ball into the bowl of water, roll the ball over the sesame seeds. Repeat the process with the remainder of the ball. Deep fry the sesame balls, a few at a time, in the hot oil.

Once the sesame seeds turn light brown, use the back of the spatula to gently press the balls against the side of the saucepan. Continue applying pressure as the balls turn golden brown and expand to approximately 3 times their normal size. Drain the balls on the paper towel. Serve warm.

Recipe credits: http://www.redshallotkitchen.com/

  • Walnut Chinese chew candy

Ingredients:

  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 cup coarsely chopped walnuts
  • 1 cup coarsely chopped dates
  • 2 large eggs, beaten
  • Confectioners’ sugar, for dusting

Instructions

Preheat the oven to 325 degrees. Lightly coat an 8-inch-square baking dish with non-stick spray oil.

In a large bowl, combine the flour, baking powder and salt. Add the sugar, walnuts and dates and mix well to combine. Add the beaten eggs. Spread the batter in the prepared baking dish. Bake for about 25 minutes, or until the batter is set and dry-looking. Cool slightly, then cut into bars. Spread some confectioners’ sugar on a plate and dip the tops of the bars in the sugar. Store in airtight containers for several days.

Recipe credits: https://www.washingtonpost.com/recipes/aunt-helens-chinese-chews/

Japan

  • Marshmallow “Japanese candy”

Ingredients:

  • mini marshmallows
  • fondant
  • rolling pin
  • wax paper

Instructions

Tint fondant desired colors by kneading a few drops of food coloring into a handful of fondant. Knead very well. (If fondant gets sticky from over handling, just let sit uncovered for about 15 minutes.) Roll fondant between two pieces of wax paper about 1/8 inch thick. Cut strips 1/2 inch wide and 1 3/4 inch long (the diameter and circumference of the mini marshmallow, respectively). It helps to have a dough scraper for easy cutting, but a knife works, too. Wrap the marshmallow with fondant using a couple drops of water to seal the edges of the fondant. Draw designs on the marshmallows with edible markers.

Recipe credits: https://thedecoratedcookie.com/mini-marshmallow-japanese-inspired-candy/

  • Momiji Manju

Ingredients:

  • ½ cup brown sugar (packed)
  • 3 Tbsp. water
  • ½ tsp. baking powder
  • ½ tsp. water (for mixing with baking powder)
  • 1 cup cake flour (plus more for dusting)
  • 8.5 oz. red bean paste (anko)

Instructions

Gather all the ingredients. Cut a sheet of parchment paper into twelve (12) 2.5” x 2.5” (6 x 6 cm) sheets. In a small saucepan, add water and brown sugar. Whisk to dissolve the sugar over medium-low heat. Transfer to a large bowl and set aside to cool. Meanwhile wet your hands with a little bit of water and make 12 balls of red bean paste. Each ball should be about 1 scant Tbsp (20g). Combine baking powder and water. Add to the cooled brown sugar mixture and mix all together. Sift the flour and add to the brown sugar mixture. Combine the mixture with a silicone spatula, chopsticks, or fingers. Pinch the clumps together into a ball. Cover with plastic wrap and set aside to rest the dough for 15 minutes in the bowl.

Transfer the dough on a floured work surface and knead for 1-2 minutes, incorporating flour as necessary to get rid of the stickiness. The texture of the dough should be pliable . Do not over knead. Once the dough is no longer sticky and smooth, form the dough into a stick, and cut into 12 pieces. Over them with a damp towel to prevent the dough from drying. Form one portion of the dough into a ball and flatten it so it becomes 2 inch (5 cm) in diameter.

Then flatten the piece with your fingers and roll out to form a circle shape about 2.5 to 3 inch (6-7 cm) in diameter. Only stretch the outer edges of the dough and keep the center thick. Place the red bean ball in the middle and pull each corner into the center and pinch to close the dough. If you have the thick outer dough, the pinched area will be harder to fold in. Place the manju on the working surface, seam side down. Rotate the dough a few times to shape nicely. Place it on to the parchment paper. Cover the manju with a damp towel to prevent it from drying. Repeat with the remaining dough.

Set up a steamer. Fill the wok (or pot) with 2 inches of water. Bring the water to a boil. Steam for 10-12 minutes with high heat (this creates lots of steam). Once they are done cooking, remove manju from the steamer and let cool on a wire rack or bamboo sieve (so the air/heat won’t trap on the bottom of manju). While they are still warm, wrap each manju with plastic wrap individually. This will help to retain the moisture.

Recipe credits: https://www.justonecookbook.com/manju/

  • mizu shingen mocha

Ingredients:

  • 1 1/3 cup spring/mineral water
  • 1/4 tsp. (leveled) agar agar powder
  • 1/2 tsp. sugar
  • 2 -4 tbsp. Kuromitsu / honey / jaggery syrup
  • 2 tbsp. Kinako / roasted peanut powder / roasted split chickpea flour

Instructions

Combine the water, agar and sugar in a small saucepan. Stir to dissolve as much as possible. Bring to a rolling boil, and let it boil for a full minute as you stir continuously. You should see no cloudiness, no undissolved granules, just clear liquid. Let it cool completely.

Pour into a semi-spherical mold. If using a spherical mold, do not close using the lid that came with the kit, rather just cover with cling film. We want a flat base for the sphere. Refrigerate overnight or for 5-6 hours at least.

Run a small toothpick around the edge to loosen it up. Sit the mold in warm water for a few seconds to loosen the base. Unmold carefully and serve immediately with a side of Kuromitsu and Kinako.

Recipe credits: https://loveisinmytummy.com/2016/05/mizu-shingen-mochi-2.html

  • Ichigo Daifuku

Ingredients:

  • 6 strawberries
  • 5.3 oz. red bean paste (anko)
  • potato starch/cornstarch (for dusting)
  • 100 g Shiratamako Package
  • ¾ cup shiratamako (glutinous rice flour/sweet rice flour)
  • 1 ½ Tbsp. sugar
  • ⅔ cup water (measure ⅔ cup and remove 2 tsp. to be precise)
  • ¾ cup water

Instructions

Rinse, dry, and hull the strawberries. Divide anko into 6 same size balls. Anko gets sticky on your hands, so wash your hands and dry completely each time you make a ball.

Wrap the strawberries with anko. Leave the tip of the strawberry uncovered. Wash your hands and dry completely each time you wrap a strawberry with anko. In a medium microwave-safe glass bowl, mix shiratamako and sugar with a whisk.

Using a silicone spatula, slowly add water in 3 parts and stir until the mixture has reached a thick consistency. Cover loosely with plastic wrap. First, microwave 1 minute (for 1100W microwave). Mix well with a wet silicone spatula. The mixture is still whitish and floury. For the second time, microwave 1 minute again, and mix well with the wet silicone spatula. Now it starts to resemble mochi, but there are still some floury parts.

For the last time, microwave only 30 seconds. Now the mochi mixture should look translucent. Sift corn starch on the tray and put the mochi on top. With silicone spatula or kitchen scraper, fold the mochi in half one time so it won’t be as sticky and then divide into 6 equal pieces. Put some corn starch on your hands and flatten and expand each mochi into a 3” (7.6 cm) round or square. Then put the anko covered strawberry on top of it, with the tip facing down.

Start covering the strawberry from all sides and use your thumb to hold the mochi on top. When all sides of mochi meet at the top, twist and close. Hold the mochi with both hands and form into nice round shape. Repeat the process for the remaining mochi. Serve at room temperature.

Recipe credits: https://www.justonecookbook.com/strawberry-daifuku/

  • Tofu Ice-cream Snowmen candy

Ingredients:

  • 300 g silken tofu
  • 100 g soy milk
  • 65 g sugar
  • 50 g fresh cream
  • Desiccated coconut
  • Chocolate

Instructions

Put all ingredients except the coconut and chocolate in a blender and blend until smooth. Pour the mix into a flat, rectangular tray and place in a freezer. Stir once every hour for 4 hours. Getting a good amount of air into the mix when stirring will make the end result nice and smooth. Take the mixture out of the freezer and use a spoon to roll the it into balls for your snowmen figures. Roll the balls in coconut, covering them entirely. Spoon melted chocolate into a small bag and chop off one corner to create a chocolate “pen”.

Recipe credits: https://soranews24.com/2013/12/22/japanese-christmas-sweets-to-make-at-home/

  • Milk Warabi Mochi candy

Ingredients:

  • 50 grams Tapioca Powder (Sago Powder)
  • 50 grams Unrefined raw cane sugar
  • 300 ml Milk
  • As needed Soybean powder
  • Kuromitsu (Black Sun weet Sauce)
  • 50 grams Brown cane sugar
  • 1.5 tbsps. Water

Instructions:

Put Tapioca powder, sugar and milk in a pot. Mix it well. Boil on high heat and stirring. Stop the fire if the bottom of the pan starts to harden. Mix the whole thoroughly with residual heat. Place it on metal vat. Wrap the vat and cool it in refrigerator. When the warabi Mochi become cools, cover the surface of whole by soybean powder. Cut it bite size. Sprinkle soybean powder again. Serve on a dish.

Recipe credits: https://cookpad.com/us/search/japanese%20candy

  • Bry’s Daifuku Vegan

Ingredients:

Mochi

  • 2 cup Glutinous rice flower
  • 1 pinch salt
  • 3 1/2 tbsps. brown organic sugar
  • 2 cup water

Filling

  • 1 cup Azuki beans
  • 1 tbsps. brown sugar
  • 1 pinch salt
  • 1 tbsps. cane honey
  • 1 cup water
  • Cornstarch

Instructions:

For the filling cook the beans with the water till tender. Use a mixer to make a paste. Put back in pot and add the rest of the ingredients. Cook until its a firm paste. Divide in 16 parts end cover. Mix dry ingredients for the mochi paste and add water. (Add a bit of food coloring if you want) Then steam until is cooked. The color changes from withe to super light brown.

Pound the mochi 100 times in the bowl. Add the starch to a surface and put al the mochi there. Cut in 16 parts and cover with film. Put starch in your hands. Be aware that this is super sticky, that’s why you need to put starch in your hands. Fill the mochi with the azuki paste.

Recipe credits: https://cookpad.com/us/search/japanese%20candy

  • Sakuranbo Cherries:

Ingredients:

  • Get 5 grams Shiratamako
  • Get 15 grams Joshinko
  • Take 30 grams Caster Sugar
  • Take 30 ml Water (for the uirou)
  • Take 1 grams Powdered kanten
  • Get 120 ml Water (for the kanten)
  • Make ready 1 dash Natural food coloring – yellow and red

Instructions:

Wash the cherries and pat dry. Prepare the uirou. Put the shiratamako in a heatproof bowl, add a small amount of water, and dissolve. Add the joshinko, mix, add the remaining water, and mix well. Add the sugar and mix well until no longer floury. Lightly wrap with plastic wrap and heat in the microwave for 1 minute. Remove from the microwave, then knead well with a moistened wooden spatula or spoon. Wrap in plastic again, then microwave for 1 minute. Remove from the microwave, then knead well again with a moistened spatula or spoon. The uirou dough is ready.

Once cooled, divide into two pieces. Dissolve the food coloring in water, coloring one part with the yellow, one with red. Roll out both pieces of dough. Cut out the pieces, adjusting the color as necessary. Bring the cut out pieces together to make a natural cherry-like color. Roll it out again, then wrap a cherry into it.

Make the kanten liquid. It’s actually prettier with sugar added, but the dough already has a good amount of sugar, so this is just to adjust the texture. Put the powdered kanten into a heatproof bowl, add 120 ml of water, and mix lightly.

Microwave for about 2 minutes, remove from the microwave, and mix well. It’s ready when the powder has completely dissolved. When the kanten has cooled (right before it gets hard), use a spoon to coat the uirou with it. Once the kanten coating has hardened, it’s done.

Recipe credits: https://canon-printdrivers.com/

Final word:

Hopefully you have found this article helpful. We have tried our best to give all the best recipes from around the world.

Have you chosen the one to make your Christmas special? We would love to hear your remarks. Let us know in the comment box bellow!

References

https://www.allrecipes.com/recipe/18995/bonbons/
https://www.foodstoragemoms.com/vintage-christmas-candy/
https://sallysbakingaddiction.com/peppermint-bark/

German Lebkuchen

https://zserbo.com/desserts/lets-make-szaloncukor/
https://www.thespruceeats.com/candy-canes-recipe-521012
https://www.jamieoliver.com/recipes/uncategorised-recipes/panforte/
https://www.allreciperecipe/9420/old-fashioned-chocolate-fudge/s.com/
https://www.allrecipes.com/recipe/95294/chewy-caramel/
https://www.jamieoliver.com/recipes/chocolate-recipes/chocolate-coins/
https://www.kidspot.com.au/kitchen/recipes/white-christmas-slice-recipe/9ktvld6r
https://www.thespruceeats.com/gujia-with-coconut-filling-1957802
https://www.thespruceeats.com/kulkuls-indian-christmas-sweet-curls-1957799
https://www.thespruceeats.com/nariyal-barfi-coconut-fudge-1957820
https://www.thespruceeats.com/nariyal-barfi-coconut-fudge-1957820
https://www.thespruceeats.com/easy-walnut-fudge-520482
https://www.thespruceeats.com/guava-cheese-recipe-1957824
https://www.allrecipes.com/recipe/22731/chinese-new-year-chocolate-candy/
https://www.allrecipes.com/

http://www.redshallotkitchen.com/

https://www.washingtonpost.com/recipes/aunt-helens-chinese-chews/
https://thedecoratedcookie.com/mini-marshmallow-japanese-inspired-candy/
Facebooktwitterredditpinterestlinkedinmail
Facebooktwitterlinkedinrssyoutube