When the holiday season rolls around, Christmas cookies often take center stage—sugar cookies, gingerbread, and thumbprints filling every tray. But tucked quietly behind the cookie spotlight are some truly special treats that deserve just as much attention. One of those is Grandma’s Christmas Candy, a timeless, old-fashioned nougat that brings instant nostalgia with every soft, chewy bite. This is the kind of candy that feels like a hug from the past, passed down through generations and made with love during the busiest, happiest time of the year.
What makes this candy so beloved is its simplicity. Traditionally, it’s made with bright red and green gumdrops, giving it that unmistakable Christmas look that instantly feels festive and cheerful. However, this recipe is wonderfully flexible. You can mix in chopped dried fruits, toasted nuts, mini marshmallows, or even bits of your favorite chocolate or holiday candies. Each batch can be customized, making it perfect for using what you already have on hand or tailoring it to different tastes.
While homemade candy can sound intimidating, Grandma’s Christmas Candy is refreshingly easy and beginner-friendly. With just four basic ingredients and a few minutes of hands-on prep, you can create a dessert that looks impressive and tastes like it took hours to make. Start by adding white chocolate chips, marshmallows, and butter to a large microwave-safe bowl. Heat the mixture in short intervals, stirring often, until everything melts together into a smooth, creamy, and silky nougat base. The key is patience—gentle heating and frequent stirring ensure a perfect texture without scorching.
Once the nougat is melted, let it cool for a minute or two. This short rest is important so your mix-ins don’t melt or lose their shape. After that, gently fold in the gumdrops or your chosen add-ins, making sure they’re evenly distributed throughout the mixture. Pour the candy into a parchment-lined pan and spread it out evenly, smoothing the top with a spatula. Then, place it in the refrigerator and let it set for about four hours, or until firm and sliceable.
Please Head On keep on Reading (>)
