15 Retro Candy Recipes You Can Recreate at Home

Nothing beats the charm of old-school candies that take us straight back to simpler times. Those colorful, sugary treats we used to love can easily be recreated in your kitchen with just a few ingredients and a little bit of effort. From chewy nougat and hard candy to creamy fudge and peanut brittle, these recipes bring a sweet sense of nostalgia. So grab your apron, and let’s bring those retro vibes back to life with these classic candy recipes!

Homemade Fudge

Rich, creamy fudge is a versatile classic candy that’s endlessly customizable. Combine 3 cups of sugar, ¾ cup of butter, and ⅔ cup of evaporated milk in a saucepan, bringing the mixture to a boil while stirring constantly. Remove from heat and stir in 12 ounces of chocolate chips, 7 ounces of marshmallow creme, and 1 teaspoon of vanilla extract until smooth. Pour the mixture into a greased 9×13-inch pan and allow it to cool completely. Once set, cut into squares and enjoy the velvety texture and deep chocolate flavor.

Butterscotch Candy

This buttery, golden candy is a nostalgic favorite with a rich, caramel-like flavor. Combine 2 cups of sugar, ½ cup of water, ½ cup of light corn syrup, and ½ cup of butter in a saucepan, cooking over medium heat until the mixture reaches 300°F (hard crack stage). Stir in 1 teaspoon of vanilla extract and pour onto a greased baking sheet. Once cool, break into pieces and store in an airtight container. Butterscotch candy offers a warm, comforting sweetness that evokes memories of simpler times.

Old-Fashioned Jelly Nougat Candy

This chewy nougat is studded with colorful gumdrops, reminiscent of traditional confectionery. To prepare, melt 4 tablespoons of butter and 20 ounces of mini marshmallows together until smooth. Stir in 4 cups of white chocolate chips until fully melted, then fold in 2 cups of chopped gumdrops. Press the mixture into a parchment-lined 9×13-inch pan and refrigerate overnight. Once set, cut into bite-sized pieces for a festive treat.

Martha Washington Candy

A rich, coconut-filled candy named after the first First Lady, offering a taste of history. Combine 1 stick of softened butter, 1½ teaspoons of vanilla extract, and ½ can (7 ounces) of sweetened condensed milk until smooth. Gradually add 2 cups of powdered sugar, then fold in 7 ounces of shredded coconut, ½ jar (5 ounces) of finely chopped maraschino cherries, and 1 cup of chopped pecans. Chill the mixture, form into balls, and dip in melted chocolate (3 cups of chocolate chips with 2 tablespoons of shortening). Allow to set before serving.

Old-Fashioned Hard Candy

This classic hard candy brings back memories of traditional sweet shops with its clear, glossy appearance. In a saucepan, combine 2 cups of sugar, 1 cup of water, and ¾ cup of light corn syrup. Cook over medium heat without stirring until the mixture reaches the hard crack stage (300°F or 149°C). Remove from heat, add flavoring and coloring as desired, then pour onto a greased, foil-lined baking sheet. Once cool, break into pieces and dust with powdered sugar to prevent sticking.

Chocolate Drops

These simple yet indulgent chocolate candies are perfect for satisfying sweet cravings. Melt 2 packages of chocolate chips with ½ cake of paraffin wax over low heat until smooth. In a separate bowl, mix together your choice of fillings, such as chopped nuts or dried fruits. Form the filling mixture into small balls, then dip each into the melted chocolate, ensuring an even coating. Place on wax paper to set before enjoying these bite-sized treats.

Peppermint Bark

A holiday favorite featuring layers of dark and white chocolate topped with crushed peppermint candies. Melt 12 ounces of dark chocolate and spread it evenly on a parchment-lined baking sheet; let it set. Next, melt 12 ounces of white chocolate and pour over the dark chocolate layer. Sprinkle with ½ cup of crushed peppermint candies, pressing them gently into the white chocolate. Allow the bark to cool completely before breaking into pieces.

Bonfire Toffee

A traditional British treat with a deep, rich flavor, often enjoyed during autumn festivities. In a saucepan, combine 2 cups of dark brown sugar, 1 cup of black treacle (or molasses), ¼ cup of butter, and 1 tablespoon of white vinegar. Heat gently until the sugar dissolves, then boil without stirring until the mixture reaches the hard crack stage (300°F or 149°C). Pour into a greased, parchment-lined pan and allow to cool before breaking into pieces.

Divinity

A light and airy confection with a melt-in-your-mouth texture, often enjoyed during the holiday season. In a saucepan, combine 2½ cups of sugar, ½ cup of water, and ½ cup of light corn syrup. Cook over medium heat until the mixture reaches 260°F (127°C). Meanwhile, beat 2 egg whites until stiff peaks form. Slowly pour the hot syrup into the egg whites while continuing to beat until the mixture holds its shape. Stir in 1 teaspoon of vanilla extract and ½ cup of chopped nuts if desired, then drop spoonfuls onto wax paper to set.

Chocolate-Covered Cherries

A classic confection featuring sweet cherries encased in chocolate, perfect for gifting or indulging. Drain maraschino cherries and pat them dry with paper towels. Wrap each cherry in a small amount of fondant made from 2 cups of powdered sugar, 1 tablespoon of softened butter, and 1 tablespoon of corn syrup, kneading until smooth. Melt 12 ounces of semisweet chocolate chips with 2 tablespoons of shortening until smooth. Dip the fondant-wrapped cherries into the melted chocolate, ensuring they are completely coated. Place them on wax paper to set, then store them in an airtight container for a few days to allow the fondant to liquefy around the cherry.

Homemade Peanut Brittle

This crunchy, nutty candy is a staple of retro confectionery and remains a favorite for its balance of sweet and salty flavors. Combine 1 cup of sugar, ½ cup of light corn syrup, and ¼ cup of water in a saucepan, heating until the sugar dissolves. Cook the mixture until it reaches 300°F (hard crack stage), then quickly stir in 1 cup of roasted peanuts and 1 teaspoon of baking soda. Spread the hot mixture onto a greased baking sheet, smoothing it into an even layer. Once cooled, break into pieces and enjoy the satisfying crunch of this classic treat.

Homemade Taffy

This stretchy, chewy candy is both fun to make and a nostalgic favorite for many. Combine 2 cups of sugar, 2 tablespoons of cornstarch, 1 cup of light corn syrup, ¾ cup of water, 2 tablespoons of butter, and 1 teaspoon of salt in a saucepan. Cook over medium heat until the mixture reaches 250°F, then remove from heat and stir in 1 teaspoon of your favorite flavor extract and food coloring if desired. Pour onto a greased surface, let it cool slightly, and then pull and stretch the taffy until it becomes glossy and firm. Cut into pieces, wrap in wax paper, and relive the joy of classic taffy.

Rock Candy

This crystal-like candy is a science experiment and a sweet treat rolled into one. Dissolve 2 cups of sugar into 1 cup of boiling water, adding food coloring and flavor extract if desired. Pour the solution into a clean glass jar and suspend a wooden skewer or string in the center. Let the jar sit undisturbed for a week, allowing sugar crystals to grow on the skewer or string. Once formed, remove the rock candy, let it dry, and enjoy a treat that’s as fun to make as it is to eat.

Homemade Candy Buttons

Candy buttons on paper strips evoke memories of childhood, offering a sweet and colorful treat. Mix 1½ cups of powdered sugar, 1 tablespoon of meringue powder, and 2 tablespoons of water until a thick paste forms. Divide the paste into bowls and tint each with food coloring. Pipe small dots onto strips of wax or parchment paper using a piping bag with a small round tip. Allow the dots to harden for several hours before peeling them off and savoring their sugary simplicity.

Caramel Apples

These festive treats combine the crispness of apples with the gooey richness of caramel. Heat 1 cup of sugar, ½ cup of light corn syrup, ½ cup of heavy cream, 4 tablespoons of butter, and a pinch of salt in a saucepan until the caramel reaches 245°F (firm ball stage). Dip apples into the caramel, allowing excess to drip off, then roll them in nuts, sprinkles, or chocolate chips if desired. Let them set on a wax-paper-lined tray before serving. Caramel apples are a quintessential retro fairground treat, perfect for any occasion.

This article originally appeared on RetailShout.

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