This EASY Chocolate Fudge recipe is simple to make using chocolate chips and marshmallows. Plus, we have flavor variation ideas and tips for freezing fudge and making it ahead of time.

Looking for more candy recipes? Try my Homemade Caramels, Oreo Balls, or Chocolate Covered Pretzel Rods.

Why this is the BEST fudge recipe:

• Quick – With just 7 ingredients and 15 minute cook time, this is one of the fastest candy recipes to make.
• Versatile – It’s easy to adapt this fudge recipe to make other flavors or add-ins. Check out my variation suggestions below.
• Make Ahead – You can make fudge weeks ahead of time and store it in the fridge or freezer. I like to make a big batch and include it on plates of goodies to friends and neighbors.

How to make Fudge:

Add evaporated milk, sugar, and marshmallows to a saucepan. In a separate bowl, add chocolate chips, butter and vanilla.

Boil: Stir the mixture in the saucepan then bring to a boil for about 10 minutes.

Combine: Pour hot mixture on top of the chocolate chips, vanilla, and butter in the separate bowl. Use an electric mixture to combine until smooth.

Chill: Pour mixture into parchment lined pan and chill in the refrigerator, then cut in squares and enjoy or give as gifts.

Storage, Make Ahead and Freezing Instructions:

Store fudge in an airtight container at room temperature for 2 weeks or in the refrigerator for about a month.

Make Ahead and Freezing Instructions: Prepare chocolate fudge as instructed and, once cooled, wrap bricks of fudge in plastic wrap, and then aluminum foil. Store in the fridge for a few weeks, or in the freezer for 3-6 months.

Possible Recipe Variations:

• Peanut Butter Chocolate Fudge: Once chocolate is melted, stir in a few tablespoons of peanut butter until smooth.
• Peppermint Fudge: Replace the vanilla with a teaspoon of peppermint extract.
• Rocky Road Fudge: At the end, stir in 1 cup mini-marshmallows and a handful of your favorite nuts.
• Marbled Fudge: Use half white chocolate chips and divide the butter and vanilla evenly between two separate bowls (one with white chocolate and one with regular chocolate chips. Divide the hot mixture from the sauce between the two bowls, mixing bowl until the chips are melted and smooth. Add the regular chocolate to prepared pan, and pour the white chocolate mixture over the top. Use a bitter knife to swirl them together.
• Add Nuts: At the end, stir in 1 cup walnuts, pecans, or your favorite kind of nuts.

More Candy Recipes:

• Chocolate Covered Marshmallows
• Homemade Almond Joys
• Chocolate Covered Pretzel Rods
• Homemade Caramels
• Christmas Crack
• Brownie Truffles
• Oreo Balls

Print

Chocolate Fudge

This perfect Chocolate Fudge recipe is simple to make using chocolate chips and marshmallows, and great to make ahead or freeze, for the holidays!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 50

Calories 156kcal

Author Lauren Allen

Cost 5

Ingredients

• 1 cup butter (2 sticks)
• 1 1/4 cups milk chocolate chips*
• 1 1/4 cups semi-sweet chocolate chips*
• 1 teaspoon vanilla extract
• 1 12-ounce can evaporated milk
• 4 cups granulated sugar
• 2 1/4 cups mini marshmallows

US Customary – Metric

Instructions

• Add the butter, both types of chocolate chips, and vanilla to an extra large mixing bowl.  Set aside. 
• Line a 9×13'' pan with parchment paper and set aside.
• In a very large heavy-bottom saucepan combine the evaporated milk, sugar, and marshmallows. Cook over medium heat, stirring frequently until the mixture comes to a boil. Keep the heat on medium and stir constantly, being cautious to constantly scrape down the sides of the pan and along the bottom of the pan as you stir (this will help the sugar dissolve and not be grainy, and keep anything from burning to the bottom or sides of the pan.) 
• Boil for about 10 minutes*. The fudge should be light golden brown in color. (If using a candy thermometer you will want to cook it to around 235-240 degrees F. Temperature will vary depending on altitude, humidity etc., but watch the clock and make sure it boils for about 10 minutes).
• Pour the hot mixture into the bowl with the chocolate chips and use an electric mixer to gently combine everything until melted and smooth. Pour fudge into prepared pan.
• Chill completely in the refrigerator. Once cooled you can pull up on the edges of the parchment to lift the entire slab of fudge out of the pan. 
• Cut into small squares, or I like to cut it into a few "bricks", wrap in plastic warp and then aluminum foil. Store fudge wrapped tightly in the fridge so it doesn't dry out.

Video

Notes

Chocolate Chips: Use high quality brand, like Guittard or Ghirardelli, for best flavor and melting quality.

Make Ahead and Freezing Instructions: Prepare chocolate fudge as instructed and, once cooled, wrap bricks of fudge in plastic wrap, and then aluminum foil. Store in the fridge for a few weeks, or in the freezer for 3-6 months.

Variations:

• Peanut Butter Fudge: Once chocolate is melted, stir in a few tablespoons of peanut butter until smooth.
• Peppermint Fudge: Replace the vanilla with a teaspoon of peppermint extract.
• Rocky Road Fudge: stir in 1 cup mini-marshmallows and a handful of your favorite nuts, at the end, just before adding to the pan.
• Marbled Fudge: Use half white chocolate chips and divide the butter and vanilla evenly between two separate bowls (one with white chocolate and one with regular chocolate chips. Divide the hot mixture from the sauce between the two bowls, mixing bowl until the chips are melted and smooth. Add the regular chocolate to prepared pan, and pour the white chocolate mixture over the top. Use a bitter knife to swirl them together.
• Add Nuts: stir in 1 cup walnuts, pecans, or your favorite kind of nuts, at the end, just before adding to the pan.

 

Nutrition

Calories: 156kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 40mg | Potassium: 64mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 145IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.3mg

I originally shared this recipe November 2016. Updated December 2019, December 2021 and December 2023.

This easy Chocolate Truffles recipe only requires 4 ingredients and is simple enough for anyone to make. They have a smooth, creamy texture and are our favorite homemade candy.

Nothing beats holiday recipes! I love these Homemade Caramels, Gingersnap Cookies, Rocky Road, and Christmas Crack!

Why I love this recipe:

• Impressive – They’re beautiful and impressive looking with little effort. They also make a ton, so they are perfect for gifting to neighbors, teachers, and friends!
• Easy – Only three main ingredients and whatever toppings you want to roll them in.
• Delicious – Smooth, creamy, and completely addicting! I like to keep some in the freezer around the holidays to bring out when I need to take someone a treat, or when we have company over.

The FOUR Ingredients you’ll need:

• Semi-Sweet Chocolate Bars: It’s important to use high quality chocolate, like Ghirardelli or Bakers brand chocolate bars.
• Heavy Cream
• Pure Vanilla Extract
• Desired Coating: Unsweetened cocoa powder, crushed nuts, or sprinkles.

How to Make Chocolate Truffles:

Prepare Chocolate: High quality chocolate is essential (like Baker’s or Ghirardelli brand). Finely chop it into uniform pieces to melt evenly and smoothly, then place chocolate in a large bowl.

Melt Chocolate: Place cream in a saucepan over medium heat and cook for 2-3 minutes, or until cream is simmering. Pour cream over chocolate and allow the mixture to rest for 3-5 minutes. Pour in vanilla extract and stir until the chocolate has completely melted.

Refrigerate: Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for one hour, or until firm.

Form Balls: Scoop homemade chocolate truffles into tablespoon-sized mounds. Roll each into balls.  If the chocolate gets too soft to easily roll you can chill it again in the fridge of freezer until it becomes easier to work with.

Add Toppings: Roll each truffle ball into desired toppings (sifted cocoa powder, nuts, sprinkles, etc). Chill in the fridge on a parchment lined sheet pan until firm.

Store or Serve: Store the best chocolate truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they should be served at room temperature). Make sure to try my Oreo Balls and Brownie Truffles too!

Truffle Variations and Toppings:

• Dairy Free Truffles– Substitute cream for canned coconut milk.
• Vegan Truffles– Use vegan dark chocolate and coconut milk.
• Raspberry Truffles– Substitute ½ teaspoon raspberry extract for vanilla extract.
• Coconut Truffles– Substitute ½ teaspoon coconut extract for vanilla extract.
• Peppermint Truffles– Substitute ½ teaspoon peppermint extract for vanilla extract.

Make Ahead, Storage, and Freezing Instructions:

To Make Ahead: Prepare the truffle mixture through step 3. The mixture must chill in the refrigerator for 1-2 hours, but it can be left in the refrigerator for up to 3 days.

To Store: Keep your homemade truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they should be served at room temperature).

To Freeze: Chocolate truffles can be frozen in a freezer safe container for up to 3 months.  Thaw truffles overnight in the refrigerator.

More Candy Recipes:

• Caramel and Chocolate Dipped Pretzel Rods
• Chocolate Marshmallow Cookies
• Vanilla Creme Balls
• Oreo Cheesecake Bites
• Caramel Cashew Clusters

Print

Easy Chocolate Truffles

This easy Chocolate Truffles recipe only requires 4 ingredients and is simple enough for anyone to make! They have a smooth, creamy texture and are the perfect homemade candy!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Refrigeration 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 40

Calories 14kcal

Author Lauren Allen

Ingredients

• 2 4 oz semi-sweet chocolate bars* , finely chopped
• 2/3 cup heavy cream *
• 1/2 teaspoon vanilla extract
• Coating: unsweetened cocoa powder, crushed nuts, sprinkles

US Customary – Metric

Instructions

• Place the chocolate in a heat-proof bowl. Set aside.
• Place the cream in a saucepan over medium heat (or you can heat it to simmering, in the microwave). Cook for 2-3 minutes or until cream is simmering.
• Pour the cream over the chopped chocolate and allow mixture to rest for 3-5 minutes.
• Add the vanilla extract then stir until the chocolate has completely melted. Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for one hour, or until firm.
• Scoop the mixture into 1 tablespoon-sized mounds. Roll each into balls.
• If the chocolate gets too soft and starts to melt, you can chill it until it becomes easier to work with again. This gets a little sticky, so see my tips above.
• Roll each into toppings, if desired. Place them on a sheet pan lined with parchment and chill until firm. After the truffles are firm, you can transfer them to an airtight container.
• Store your truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they taste best served at room temperature.).

Video

Notes

Chocolate: High quality chocolate is essential. Baker’s or Ghirardelli brands. Finely chop it into uniform pieces to melt evenly and smoothly.

Cream: If you need a dairy-free substitute, canned coconut milk would work.

To Make Ahead: Prepare the truffle mixture through step 3. The mixture must chill in the refrigerator for 1-2 hours, but it can be left in the refrigerator for up to 3 days. 

To Store: Keep truffles in an airtight container in the refrigerator. Remove them to come to room temperature about 20 minutes before serving (they taste best served at room temperature).

To Freeze: Chocolate truffles can be frozen in a freezer safe container for up to 3 months. Thaw truffles overnight in the refrigerator.

Nutrition

Calories: 14kcal | Carbohydrates: 0.1g | Protein: 0.1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 1mg | Potassium: 4mg | Fiber: 0.01g | Sugar: 0.1g | Vitamin A: 58IU | Vitamin C: 0.02mg | Calcium: 3mg | Iron: 0.01mg

I originally shared this recipe December 2019. Updated May 2020 and December 2023.

Tis the season for baking, and if there’s one thing that steals the spotlight on every American kitchen counter during Christmas, it’s the traditional Christmas cookies. No frills, no fuss— just delicious cookies that have become a national holiday staple. 

It’s just not Christmas without cookies!

Families come together to bake more this time of year than any other. According to PR Newswire, 93% of Americans bake cookies during the holiday season, and 61% bake three or more batches between Thanksgiving and New Years. 

93% of Americans bake cookies during the holiday season, and 61% bake three or more batches between Thanksgiving and New Year. 

PR Newswire

Which Christmas Cookie is America’s Favorite?

We polled over 2700 people around the country to discover America’s favorite additions to a Christmas cookie plate. Some of the results might surprise you! 

(You can take the survey here.)

The Top 5 Cookies:

#1 Iced Sugar Cookie 

The Iced Sugar Cookie takes the top spot, stealing the show as the most favorite Christmas cookie with classic sweetness and festive decorations. Simple, delicious, and a canvas for creativity- it’s the “go-to” for holiday bakers. 

#2 Snowball Cookie

Coming in at number two are Snowball cookies (sometimes known as Mexican Wedding Cookies and Russian Tea Cakes). These little rounds of nutty goodness, covered in powdered sugar, bring a melt-in-your-mouth texture that’s hard to resist. Thank you Katie for this wonderful recipe!

#3 Peanut Butter Cookie

Versatile Peanut Butter Cookies deserve to be in the top three- simple, satisfying, and loved by both kids and adults. Change the chocolate on top, and these Peanut Butter Blossoms can easily be altered for any holiday!

#4 Snickerdoodle Cookie

Snickerdoodles claim the fourth spot, offering a chewy delight with their cinnamon-sugar coating. They bring a comforting warmth to the holiday cookie lineup. 

#5 Gingerbread Cookie 

Rounding out the top five is the classic Gingerbread Cookie, bringing a spicy kick to the cookie jar. Whether shaped like people, trees, or stockings, these roll-out cookies are one of the most popular Christmas cookies.

More Christmas Themed Cookies:

For those seeking a festive twist, some extra Christmas cookie recipes offer a delightful array of flavors and shapes and offer a touch of magic to holiday baking. 

Chocolate Marshmallow Cookie– A gooey, chocolatey experience.

Reindeer Cookie– An adorable variation on a peanut butter cookie and fun to make with kids.

Christmas Cornflake Wreaths– A fun and festive twist on a classic rice krispie treat.

Turtle Cookies– Pecan and caramel goodness showcasing classic Christmas flavors.

Spritz Cookie– Butter cookies shaped in a press.

(Recipe and photo from: Sugar Spun Run)

Grinch Heart Cookies – A fun variation on the traditional sugar cookie.

(Recipe and photo from: The Girl Who Ate Everything)

Red Velvet Cookies– Beautiful, festive cookies with a silky cream cheese filling.

Honorable Mentions:

Beyond the top five, these honorable mentions showcase a variety of Christmas cookie ideas showcasing different flavors and textures.  

Chocolate Crinkle Cookie– fudgey, crinkled, and super chocolatey!

(Recipe and photo from: Small Town Woman)

Shortbread Cookie– simple, buttery, and always satisfying.

(Recipe and photo from: Christina’s Cucina)

Molasses Cookie– rich, chewy, and filled with warm spices.

Chocolate Chip Cookie– the classic crowd-pleaser.

Thumbprint Cookie– A dressed up shortbread cookie with homemade jam.

(Recipe and photo from Sugar Spun Run)

Monster Cookie– The winner for the most ingredients in one cookie and always a hit.

Chocolate Mint Cookie– Thick and chewy, with gooey chocolate from melted Andes mints.

M&M Cookie– A classic that deserves a place in every recipe box.

Jumbo Chocolate Cookies– jumbo, double chocolate cookies for the true chocolate lover.

Whether it’s the comforting warmth of a Snickerdoodle or the melt-in-your-mouth texture of a Snowball, Christmas cookies embody the spirit of the holidays. We share these sweet treats with neighbors, mail carriers, teachers, friends, and, of course, Santa himself. Cookies generate a spirit of togetherness and kindness that can’t be found anywhere else.

As the holiday season unfolds and the aroma of freshly baked cookies continues to weave its magic, let’s bake up memories that linger long after the last crumbs have disappeared. 

After all, it just wouldn’t be Christmas without cookies!

This homemade Chocolate Turtles recipe has clusters of homemade microwave caramel and toasted pecans dipped in chocolate. They are soft, chewy, and so EASY to make.

Christmas candies and desserts are so much fun!  Chocolate turtles make a great Christmas gift, and so do Homemade Caramels, Easy Truffles, and Chocolate Pretzel Rods.

Why I LOVE this treat:

• Quick homemade caramel: Most recipes for chocolate turtles use melted store-bought caramels, but this recipe is a winner with a homemade microwave caramel recipe that is just as easy and tastes amazing!
• Great for gifting: You can double or even triple this recipe to make homemade candy for friends and neighbors during the holidays!
• Chewy: These have the perfect soft, chewy texture you want and the right ratio of caramel to pecan and chocolate. They will WOW any friends and family!

How to make Homemade Chocolate Turtles:

Toast Pecans: Use the oven or a skillet to toast the pecans. Chop them and set aside.

Make Microwave Caramel: Melt butter in microwave then stir in brown sugar, granulated sugar, sweetened condensed milk, corn syrup, and butter. Return bowl to microwave and cook for 6-8 minutes, or until about 235 degrees F. Test caramel to see if it’s done (see instructions in recipe card). Stir in vanilla and chopped pecans.

Drop caramel pecan clusters onto parchment paper.  Drop spoonfuls of the pecan clusters onto a parchment lined baking sheet to create individual mounds of caramel candy. (I usually get about 20, but you can make them as small or large as you like). Refrigerate. Cool until set, about 20 minutes.

Dip in Chocolate: Melt almond bark or chocolate in a double boiler or in the microwave in a heat proof bowl, stirring every 20 seconds until melted and smooth. Drop a cluster into the melted chocolate then use a fork to coat it all over. Lift cluster up with a fork and tap it several times to allow excess chocolate to fall through the tines of the fork, into the bowl. Place dipped pecan clusters on the parchment paper to set up.

Storing and Freezing Instructions:

To Store: Keep the best chocolate turtles in an airtight container at room temperature or in the refrigerator for up to 3 weeks.

To Freeze: Place on a cookie sheet with parchment paper and place in the freezer for one hour. After this point, you can store them in a freezer Ziploc bag for 2-3 months.

More Christmas Candy:

• Caramel and Chocolate Dipped Pretzel Rods
• Chocolate Marshmallow Cookies
• Vanilla Creme Balls
• Christmas Cornflake Wreaths
• Caramel Cashew Clusters

Print

Homemade Chocolate Turtles

This homemade Chocolate Turtles recipe has clusters of homemade microwave caramel and toasted pecans dipped in chocolate. They are soft, chewy, and so EASY to make.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 20

Calories 317kcal

Author Lauren Allen

Cost 10

Ingredients

• 6 tablespoons salted butter
• 1/2 cup light brown sugar , packed
• 1/2 cup granulated sugar
• 1/2 cup sweetened condensed milk
• 1/2 cup light corn syrup
• 1/2 tsp vanilla extract
• 2 cups pecan halves
• 16 oz almond bark or high quality chocolate*

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.
• Toast and chop pecans: spread pecans out onto a baking sheet and bake for 5-10 minutes, stirring once, until toasted and fragrant (but not burned!). (Alternately, you can heat them in a hot skillet stirring constantly until they are fragrant, about 5 minutes). Once cooled, roughly chop the pecans and set aside.
• Line a baking sheet with parchment paper or a silpat liner. Set aside.
• Microwave Caramel: Place butter in a large microwave safe bowl and heat in microwave until melted. Add brown sugar, granulated sugar, sweetened condensed milk, and corn syrup and stir well to combine. Return bowl to microwave and cook mixture on HIGH power for about 6-8 minutes, or until it reaches about 235 degrees on an instant read thermometer, or use the ice water bath test.
• (For Ice bath test, spoon a small spoonful of the caramel into a cup of ice water. Use your fingers to pinch the caramel—it should come together into a soft ball. If it won't come together to form a ball in your fingers, return it to the microwave for an additional 30 seconds, and test again.)
• Use hot pads to carefully remove the bowl from the microwave. Stir vanilla into hot caramel. Stir in chopped pecans.
• Form Turtles: Drop large spoonfuls of the mixture onto the parchment paper lined baking sheet to create individual mounds of caramel candy. (I usually get about 20, but you can make the candies as small or large as you like). Refrigerate until set, about 20 minutes.
• Melt almond bark or chocolate in microwave )or use a double boiler), stirring every 30 seconds, until melted and smooth.
• Dip: Drop a pecan cluster into the melted chocolate and use a fork to coat it all over. Lift the cluster up with a fork, and tap it several times to allow excess chocolate to fall through the tines of the fork, into the bowl. Place dipped clusters on the parchment paper to set up.
• Store turtles in an airtight container at room temperature or in the fridge for 2-3 weeks.

Video

Notes

Microwave Caramel: My caramel takes about 7 minutes in the microwave, but time may vary depending on the wattage of your microwave.

Chocolate: I prefer Almond Bark because it sets up really well at room temperature (and still tastes great). If using pure chocolate, make sure it’s high quality so it will melt well, like Bakers chocolate bars or Ghirardelli brand chocolate chips.

Nutrition

Calories: 317kcal | Carbohydrates: 39g | Protein: 2g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 50mg | Potassium: 78mg | Fiber: 1g | Sugar: 38g | Vitamin A: 131IU | Vitamin C: 0.3mg | Calcium: 35mg | Iron: 0.3mg

I originally shared this recipe December 2019. Updated December 2023.

These easy Reindeer Cookies with pretzel antlers are fun, festive, and delicious, made with a homemade peanut butter cookie. You can make them ahead of time and they’re freezer friendly.

Looking for more Christmas cookie recipes? Try my Ginger Molasses Cookies, Gingerbread Cookies, or Soft Sugar Cookies!

Why I love these cookies:

• Festive – These peanut butter cookies for Christmas are fun to eat and are so fun for the kids to help with too.
• Make Ahead – The cookie dough can be made ahead up to 3 days in advance. The cookies also freeze great, ready to place on Santa’s plate on Christmas Eve!
• Crowd Favorite – These reindeer pretzel cookies taste delicious and are great to take to a cookie exchange, holiday party, or on plates to friends.

How to make Reindeer Cookies:

Make Cookie Dough: Cream together butter, shortening, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add eggs, mixing after each addition. Mix in the vanilla. In a separate bowl, whisk together flour, baking soda, and salt. Stir dry ingredients into the wet ingredients and mix gently to combine. Refrigerate dough for at least 30 minutes, or up to 3 days.

Bake: Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper. Scoop dough into large balls and roll them into an oval shape. Place on prepared baking sheet. Bake for 9-12 minutes until set and no longer glossy looking. Remove from oven.

Add Reindeer Face: Press pretzels into the top of the cookie, for the ears. Press a rolo candy into the center, for the nose. Add two candy eyes, or chocolate chips for the eyes.

Enjoy: Place a dot of frosting in the center of the rolo to secure an m&m candy on top, for the nose. Allow to cool on baking sheet then transfer to cooling rack.

Make Ahead and Freezing Instructions:

To Make Ahead: The cookie dough can be refrigerated for up to 3 days in advance. Store baked cookies in an air-tight container at room temperature for 2-3 days.

To Freeze: Baked and cooled cookies can be frozen in an airtight container for up to 3 months.

Popular Christmas Cookies and Treats:

• Christmas Cornflake Wreaths
• Gingerbread Men Cookies
• Rocky Road Fudge
• Homemade Caramels
• Dipped Pretzel Rods
• Peppermint Brownies

Print

Reindeer Cookies

These easy Reindeer Cookies with pretzel antlers are fun, festive, and delicious! Made with a homemade peanut butter cookie, they are a hit every time! These can be made ahead of time and are freezer friendly!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Refrigerate 30 minutes minutes

Total Time 50 minutes minutes

Servings 18

Calories 248kcal

Author Lauren Allen

Cost 7

Equipment

• cut and serve turner

Ingredients

• 1/4 cup unsalted butter
• 1/4 cup vegetable shortening*
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar , packed
• 1/2 teaspoon vanilla extract
• 2 eggs , large
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 36 mini pretzel twists
• 18 rolo candies
• 18 red m&m candies
• 36 candy eyes , or mini chocolate chips
• 1 small tube decorating frosting

US Customary – Metric

Instructions

• In a mixing bowl, cream together butter, shortening, peanut butter, ½ cup granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
• Add eggs, mixing after each addition. Mix in the vanilla.
• In a separate bowl, whisk together flour, baking soda, and salt.
• Stir dry ingredients into the wet ingredients and mix gently to combine. Don’t over-mix. The dough will be very soft. Refrigerate for at least 30 minutes, or up to 3 days.
• Preheat oven to 375 degrees F.
• Line a cookie sheet with parchment paper.
• Scoop dough into large balls and roll them into an oval shape. Place on prepared baking sheet. Bake for 9-12 minutes, until set and no longer glossy looking.
• Remove from oven. Press pretzels into the top of the cookie, for the ears. Press a rolo into the center, for the nose. Add two candy eyes, or chocolate chips for the eyes. Place a dot of frosting in the center of the rolo to secure a red m&m candy on top, for the nose. Allow to cool on baking sheet. then transfer to cooling rack.

Video

Notes

Shortening: I like the way the shortening helps these cookies bake taller, and adds softness to the texture, but you can substitute butter if you want.

Make Ahead Instructions: The cookie dough can be refrigerated for up to 3 days in advance. Store baked cookies in an airtight container at room temperature for 2-3 days.

Freezing Instructions: Baked and cooled cookies can be frozen in an air-tight container for up to 3 months.

Nutrition

Calories: 248kcal | Carbohydrates: 34g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 25mg | Sodium: 284mg | Potassium: 96mg | Fiber: 1g | Sugar: 14g | Vitamin A: 112IU | Vitamin C: 0.3mg | Calcium: 21mg | Iron: 1mg

I originally shared this recipe December 2021. Updated November 2023.

These Homemade Caramels are perfectly soft and chewy and easy to make with a few pantry ingredients. We love to gift them to friends and family.

Want more candy recipes? I love this Buckeye Recipe, Homemade Almond Joys, Chocolate Fudge, and Rocky Road!

Why I love these caramels:

• Family Tradition – This is my Mom’s homemade caramel recipe we’ve been making at Christmas time for decades. They were always our food gift for friends and neighbors during the holidays.
• Perfect – They really are soft, chewy, melt-in-your mouth delicious caramels! They truly couldn’t be any better! This is a treasured family recipe.
• Easy – This easy caramel recipe only uses pantry ingredients and the steps are simple. But the magic is in the cooking process – it’s important to not rush these! Read my tips below for the best caramels every time.

How to make Homemade Caramels:

Combine: Add butter, sugar, and karo syrup to a large heavy-bottom saucepan then stir over medium heat until mixture begins to boil, about 5-10 minutes.

Add Evaporated Milk: Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes PER CAN, while stirring constantly. Make sure the mixture maintains a constant boil, otherwise your caramels can curdle.

Caramelize: Stir the mixture constantly, scraping the sides occasionally, until it reaches a firm ball stage. I don’t rely on a candy thermometer. I use the ice water test: Drop a spoonful of the hot caramel into a cup of ice water then mold the caramel with your fingers into a ball. You will know the caramels are ready when they feel pretty firm and pliable. Remove from heat then stir in vanilla.

Cool: Pour caramels into prepared pan then refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap). 

Cut: I like to use a stainless steel scraper to get perfectly even lines.

Wrap: The caramel will seem hard in the fridge after they’re set, but they should be soft at room temperature. Cut soft caramels into small pieces then wrap like a tootsie roll in wax paper, if desired.

Tips for Perfect Caramels Every Time:

• SLOWLY stir in evaporated milk: This should take about 15 minutes per can, pouring in a little bit at a time (or warm your evaporated milk a little, to make the process faster). The caramel must maintain a constant boil the entire time.
• Maintain steady heat: Keep your burner/stove on medium heat to avoid any changes of temperature. Maintaining heat the same is why the milk gets added so slowly.
• Candy Thermometer vs Ice Water Test: I personally don’t trust candy thermometers. Unless you take the time to calibrate yours, they can often be “off”. And depending on your location (altitude and humidity) 238°F may not be the perfect temperature for you. The best (and easiest) way I’ve found is using the ice water method. Drop a spoonful of the hot caramel into a cup of ice water then mold the caramel with your fingers into a ball. You will know the caramel candy recipe is ready when they feel pretty firm and pliable.
• Wrap them cold – I like to make them 24 hours ahead of time so they can get nice and cold in the fridge, making them easier to cut and wrap.

Make Ahead Instructions:

To Make Ahead: These easy homemade caramels will keep well in the fridge for several weeks. Take them out to come to room temperature for them to be soft and chewy.

More Caramel Recipes:

• Caramel Apples
• Caramel Popcorn
• Caramel Sauce
• Chocolate Covered Pretzel Rods
• Chocolate Covered Marshmallows
• Salted Chocolate and Caramel Pretzel Bars

Print

Homemade Caramels

Homemade caramels are perfectly soft and chewy and so easy to make!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 80 caramels

Calories 94kcal

Author Lauren Allen

Ingredients

• 1 cup butter (2 sticks)
• 4 cups granulated sugar
• 2 cups light corn syrup
• 24 ounces evaporated milk* (2 cans)
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• Line a 9×13” pan or jelly roll pan with parchment paper. (If you don’t have parchment paper you can generously butter the pan.) Either size pan will work–9×13” will yield thicker caramels.
• Add 2 sticks butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.
• Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes PER CAN to slowly add it, while stirring constantly. You want to make sure the mixture maintains a steady heat and constant boil (no drastic changes in temperature) otherwise your caramels can curdle.
• Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 240-245 degrees F on a candy thermometer). It takes patience and time, but it's sooo worth it! (Also, I don't really trust or rely on a candy thermometer–I like to test it the old fashioned way. Drop a spoonful of hot caramel sauce into a cup of ice water and mold it with your fingers into a ball. When ready it will feel pretty firm and pliable, but still slightly sticky.) 
• Once you reach 240-245 degrees F / or the firm ball stage, remove from heat. Stir in vanilla.
• Pour caramels into prepared pan. Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap). 
• The caramel will seem hard in the fridge after they're set, but they should be soft at room temperature. Cut caramel into small pieces and, if desired, wrap like a tootsie roll in wax paper.

Video

Notes

Evaporated milk: Could substitute heavy cream.

Troubleshooting:

• Candy Thermometer: I don’t always trust candy thermometers, and depending on your location (altitude and humidity) temperature will vary. A good way to test them is the ice water method. Drop a spoonful of the hot caramel into a cup of ice water and mold the caramel with your fingers into a ball. The caramel should feel pretty firm but pliable in the ice water.
• Caramel is too soft after it has set up: It needed to cook longer. You can pour the whole batch back in to a pot and warm it up again! 
• Caramel is too hard: it cooked for too long. Use the ice water method to avoid this. 

Make Ahead and Storing Instructions: homemade caramels will keep well in the fridge, covered or wrapped, for several weeks. Take them out to come to room temperature for them to be soft and chewy.

 

Nutrition

Calories: 94kcal | Carbohydrates: 17g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 34mg | Potassium: 26mg | Sugar: 17g | Vitamin A: 90IU | Vitamin C: 0.2mg | Calcium: 24mg

I originally shared this recipe November 2017. Updated May 2020 and November 2023.