Sandra Joanna Gaines Christmas Candy is made with a bubbling, golden mixture of butter, sugar, and sweetened condensed milk, folded with roasted salted peanuts and finished with a pinch of sea salt. The result is a chewy, rich caramel confection that offers the perfect balance of sweet and salty in every bite. It is the ultimate nostalgic holiday treat, perfect for wrapping in wax paper and gifting in festive tins.
Joanna Gaines Christmas Candy Ingredients
- 2 cups Sugar: Granulated sugar forms the base of the caramel structure.
- 1 cup Light Corn Syrup: Prevents the sugar from crystallizing, ensuring a smooth, chewy texture.
- 1 cup (2 sticks) Unsalted Butter: Cut into pieces. Provides the rich, buttery flavor essential for good caramel.
- 1 (14-ounce) can Sweetened Condensed Milk: Adds the milky, creamy depth that distinguishes soft caramels from hard candy.
- 1 teaspoon Vanilla Extract: For aromatic warmth.
- 2 cups Salted Cocktail Peanuts: The salt on the nuts is crucial to cut the intense sweetness of the caramel.
- 1 teaspoon Flaked Sea Salt: (Optional) For sprinkling on top.
How To Make Joanna Gaines Christmas Candy
- Prepare the pan: Line a 9×13-inch baking pan with parchment paper, letting the paper hang over the sides for easy removal later. Spray the parchment lightly with nonstick cooking spray to ensure the sticky caramel releases cleanly.
- Dissolve the sugars: In a heavy-bottomed, deep saucepan (at least 4 quarts), combine the sugar, light corn syrup, and butter pieces. Cook over medium heat, stirring constantly with a wooden spoon, until the butter is melted and the sugar has dissolved into a smooth, bubbling liquid.
- Cook the caramel: Slowly pour in the sweetened condensed milk while stirring continuously. Attach a candy thermometer to the side of the pot (make sure it doesn’t touch the bottom). Continue to cook over medium-low heat, stirring constantly to prevent scorching on the bottom.
- Reach the temperature: Let the mixture boil until the thermometer reaches 240°F (115°C), which is the “soft-ball” stage. This process can take 15 to 20 minutes. The mixture will darken to a beautiful golden tan color.
- Add the crunch: Remove the pot from the heat immediately. Stir in the vanilla extract and the salted peanuts. Work quickly as the caramel will start to set as it cools.
- Set the candy: Pour the hot mixture into the prepared baking pan. Tilt the pan to spread it evenly into the corners (or use a buttered spatula). If using flaked sea salt, sprinkle it over the top now while the caramel is tacky.
- Cool the slab: Let the candy sit at room temperature for several hours (or overnight) until it is completely firm and cool to the touch. Do not refrigerate, as humidity can make caramel sticky.
- Cut the squares: Lift the candy block out of the pan using the parchment handles. Place on a cutting board. Use a sharp, heavy knife to cut into small squares or rectangles. Wrap individual pieces in wax paper.
Recipe Tips
- Stir: Caramel burns easily. You must stir constantly once the condensed milk is added, scraping the bottom of the pot, or you will end up with black specks in your candy.
- Thermometer: A candy thermometer is your best friend here. If you pull it off the heat before 240°F, the candy will be too soft to cut; if you go much higher, it will be hard to chew.
- Pan Size: Be careful when boiling sugar—it expands. Use a pot that is much larger than the volume of ingredients to prevent dangerous boil-overs.
- Cutting: If the caramel is too hard to cut cleanly, warm the knife blade under hot water and dry it off before slicing through the block.
What To Serve With Christmas Candy?
These rich bites are designed for holiday grazing. Arrange them on a platter alongside dark chocolate truffles and peppermint bark for a festive spread. They are also the perfect sweet bite to enjoy with a mug of hot cocoa or a spiced apple cider.
How To Store Leftovers Christmas Candy?
- Room Temperature: Store the wrapped caramels in an airtight container at room temperature for up to 2 weeks. If you layer them unwrapped, use wax paper between layers to prevent them from fusing together into a giant block.
- Freeze: You can freeze the wrapped candies in a ziplock bag for up to 3 months. Thaw on the counter before eating.
Christmas Candy Nutrition Facts
- Calories: ~180 kcal
- Fat: 9g
- Carbohydrates: 25g
- Protein: 3g
- Nutrition information is estimated per square based on roughly 40 pieces.
FAQs
Yes, Joanna often uses pecans in her baking. Swap the peanuts for roasted pecans for a flavor profile closer to a praline or turtle.
Graininess comes from sugar crystals. To prevent this, you can brush down the sides of the pot with a wet pastry brush during the initial boiling stage to wash away any stray sugar crystals.
Yes. Homemade caramel is softer than store-bought and will slowly lose its shape or stick to its neighbors if not wrapped in wax paper or cellophane.
Try More Recipes:
- Joanna Gaines Brownie Pie Recipe
- Joanna Gaines Strawberry Pie Recipe
- Joanna Gaines Peanut Butter Pie Recipe
Joanna Gaines Christmas Candy Recipe
Description
A classic homemade soft caramel loaded with roasted salted peanuts, cooked to the soft-ball stage for a chewy finish.
Ingredients
Instructions
- Prepare the pan: Line a 9×13 pan with parchment and grease.
- Dissolve the sugars: Melt sugar, syrup, and butter in a large pot.
- Cook the caramel: Stir in condensed milk; boil to 240°F (soft-ball stage).
- Add the crunch: Remove from heat; stir in vanilla and peanuts.
- Set the candy: Pour into pan, sprinkle with salt, and cool completely.
- Cut the squares: Lift out and slice into bite-sized pieces.
Notes
- Use a candy thermometer to ensure the perfect chewy texture.
- Stir constantly to prevent the milk solids from scorching.
- Wrap individual pieces in wax paper to keep them fresh.
