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