Old-Fashioned Christmas Candy

Ingredients

• 2 sticks Butter (softened, room temperature)
• 1 can (14 oz) Sweetened Condensed Milk (full‑fat)
• 2 teaspoons Vanilla Extract (pure vanilla)
• 32 oz Powdered Sugar (sifted)
• 14 oz Sweetened Shredded Coconut (optional unsweetened version if preferred)
• 1.5 lb Candied Red and Green Cherries (chopped into bite‑size pieces)
• 1.5 lb Pecans (roughly chopped)
• 48 oz Semi‑Sweet Chocolate Chips (divided into four 12‑oz bags)
• 1.5 bars Paraffin Wax (food‑grade, for thinning chocolate)

Instructions

1. Combine Butter, Condensed Milk, and Vanilla

   In the large mixing bowl, add the softened butter, sweetened condensed milk, and vanilla extract. Using the stand mixer on low speed, mix until the mixture is smooth and well combined.

   Time: PT5M

2. Incorporate Powdered Sugar Gradually

   Add the sifted powdered sugar a few spoonfuls at a time, mixing on low speed after each addition. Continue until all 32 oz are incorporated and the mixture is thick but still pliable.

   Time: PT10M

3. Fold in Coconut

   Stir in the sweetened shredded coconut until evenly distributed.

   Time: PT2M

4. Add Cherries and Pecans

   Fold the chopped candied cherries and chopped pecans into the mixture, ensuring an even distribution of fruit and nuts.

   Time: PT5M

5. Transfer to Stock Pot and Mix

   Move the entire mixture into a large stock pot. Using a sturdy silicone spatula, stir until the fruit and nuts are fully incorporated and the mixture holds together.

   Time: PT5M

6. Chill the Candy Base

   Cover the bowl (or pot) tightly with plastic wrap. Refrigerate for at least 2 hours, preferably overnight, until the mixture is firm enough to handle.

   Time: PT2H

7. Prepare Chocolate Dipping Mixture

   Set up a double boiler: fill a saucepan with a few centimeters of water, bring to a gentle simmer, and place a heat‑proof bowl on top (bottom of bowl must not touch water). Add the semi‑sweet chocolate chips and paraffin wax. Stir constantly until fully melted and smooth.

   Time: PT10M

8. Form and Dip Candy Pieces

   Using a fork, scoop small, irregular chunks of the chilled candy base. Dip each piece into the melted chocolate, tap the fork gently to remove excess, and place the coated piece onto wax paper. Continue until all candy is dipped.

   Time: PT20M

9. Set and Store

   Allow the dipped candies to sit at room temperature until the chocolate hardens (about 5 minutes). Then transfer to an airtight container and refrigerate if not serving immediately.

   Time: PT5M

Nutrition Facts

Calories

380

Protein

4 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Butter: Margarine (softened)
• Instead of Sweetened Condensed Milk: Evaporated milk with added sugar
• Instead of Vanilla Extract: Vanilla paste
• Instead of Powdered Sugar: Confectioners' sugar
• Instead of Sweetened Shredded Coconut: Unsweetened shredded coconut
• Instead of Candied Red and Green Cherries: Dried cranberries
• Instead of Pecans: Walnuts, Almonds
• Instead of Semi‑Sweet Chocolate Chips: Milk chocolate chips, dark chocolate chips
• Instead of Paraffin Wax: Cocoa butter

Equipment Needed

• Large Mixing Bowl
• Stand Mixer
• Measuring Cups and Spoons
• Kitchen Scale (optional)
• Large Stock Pot
• Double Boiler (or pot + heat‑proof bowl)
• Silicone Spatula
• Plastic Wrap
• Wax Paper
• Fork (for dipping)
• Oven Mitts

Critical Steps — Do Not Skip

• Gradually adding powdered sugar to avoid a mess.
• Chilling the candy base for at least 2 hours so it holds together.
• Using a double boiler to melt chocolate and wax safely.
• Dipping quickly to prevent chocolate from hardening before coating.

Chef Tips from the Video

• Line the work surface with parchment paper for easy transfer of the candy base.
• Use a silicone spatula for scraping the sides of the bowl – it won’t melt in the hot chocolate.
• If you prefer a shinier finish, add a little extra paraffin wax (¼ bar) to the chocolate.

Troubleshooting

Storage

Refrigerator: Airtight container, up to 1 week.

Freezer: Freezer‑safe bag or container, up to 2 months.

Room temperature: Up to 2 days if chocolate coating is firm and kept in a cool, dry place.

Make-Ahead Tips

• Prepare the candy base up to step 5 and refrigerate overnight; the chocolate dip can be made the next day.
• Melt chocolate and keep it warm in a thermos or a low‑heat double boiler for up to 30 minutes.