Today I’ll be sharing five easy and delicious Christmas Candy recipes with you – Potato Pinwheels, Peanut Brittle, Peanut Butter Fudge, Two-Ingredient Fudge, and Glass Candy. Almost all of these recipes use your microwave! I hope that you enjoy and that you give these recipes a try!


In today’s video:

0:00 Intro
1:09 Potato Pinwheels
5:42 Peanut Butter Fudge
8:05 Two Ingredient Fudge
10:41 Peanut Brittle
15:09 Glass Candy

Potato Pinwheel Candy
1 small Russet potato
1 pound powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup creamy peanut butter
Peal and cube potato. Cover with water and bring to boil. Cook for 8-10 minutes or until fork tender. Drain well & mash until smooth. Fold in sugar in 1 cup increments. After first cup is incorporated, add salt and vanilla extract. Mixture will at first appear gooey, but will thicken into a moldable ball. Be careful when adding last cup of sugar to not make mixture too firm. Scoop out onto a parchment paper lined counter, dusted with powdered sugar and kneed in another 1/4-1/2 cup of sugar mixture to make pliable and form into a square approximately 10x10x1/4” with rolling pin. Cover with layer of peanut butter and carefully roll into log. Wrap in parchment. Chill in refrigerator for 2 hours or until firm, then slice into 1/4” to 3/8” pinwheel discs. Store in airtight container.

Peanut Butter Fudge
2 sticks of butter, sliced in pieces
1 cup creamy peanut butter
1 pound powdered sugar
1 teaspoon vanilla extract
Prepare 9×9 pan with butter and parchment paper. In a glass microwaveable bowl or measuring cup, add butter and peanut butter. Cover with plastic wrap, poke several holes and microwave on high for 2 minutes. Stir well, re-cover and microwave for 2 more minutes. Stir for 1 minute, then stir in powdered sugar & vanilla, stir again and fill prepared pan, folding over and smoothing top of fudge with sling flaps. Refrigerate for 2 hours and cut into 1-1/2 squares. Store in airtight container.
Inspired by Good Eats

Easy 2 Ingredient Fudge
1-14 oz can Sweetened Condensed Milk
1-12 oz bag semi-sweet chocolate chips
Mix milk with chocolate chips in heat proof bowl. Microwave on high for 30 seconds. Remove from microwave and stir well. Microwave another 30 seconds. Stir again. If mixture has combined completely, pour onto a wax paper lined 9×9 square pan. Chill 2 hours and cut into one inch cubes, storing in airtight container. (If chips have not melted completely, microwave for 15 more seconds, but do not overheat.)

Microwave Peanut Brittle
1 cup raw peanuts
1/2 cup light corn syrup
1 cup granulated sugar
1 dash salt
1/2 cup butter, sliced
1 teaspoon of vanilla extract
1 1/2 teaspoons of baking soda
Prepare 13×9 pan w/ butter. Parch raw peanuts in 350 degree oven for 8 minutes. Mix corn syrup, sugar, and salt in 8 cup microwave safe bowl. Add parched peanuts, mix well and cover with plastic wrap. Microwave on high for 4 minutes. Wash and dry spoon while mixture is cooking. Stir well. Recover with plastic. Microwave additional 4 minutes. Wash and dry spoon again while mixture is cooking. Stir in butter and vanilla. Mix well. Cover. Microwave for 2 more minutes. Wash and dry spoon once again while mixture is cooking. Add baking soda, mix quickly and pour out and spread onto prepared, greased pan. Allow to cool, break into 2” pieces and store in airtight container.

Glass Candy
1 cups of granulated sugar
1/2 cup of light corn syrup
1/4 teaspoon of desired flavoring/extract
Liquid food coloring if desired
Powdered sugar if desired
Combine sugar and corn syrup in a 4 cup microwaveable glass measure. Stir until well combined. Cover tightly with plastic wrap. Microwave on high for 3 minutes and 10 seconds. While mixture is cooking, wash and dry mixing spoon. Carefully remove from microwave and remove plastic wrap. Quickly but carefully stir the sugar mixture. Cover with plastic wrap (if there are any tears or holes in the wrap, use a new piece) and microwave for another 3 minutes and 10 seconds. Once again, wash and dry spoon while mixture is cooking. Carefully remove from microwave, remove plastic wrap, and add food coloring and flavoring. Pour syrup quickly but carefully onto a lightly oiled 10×6 pan. Let candy cool completely until hardened. Dust with powdered sugar if desired. Break into pieces and store in an airtight container.
Inspired by LorAnn Gourmet Flavoring recipe


Edited using iMovie, Music from Epidemic Sound

Disclosure: This video is not sponsored. All thoughts and opinions are strictly my own. The description box may contain affiliate links, which means I may receive a small commission if you purchase through that link.

#christmasappetizers #partyfood #holidays #appetizers