Method:
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Prepare the Pan
Line an 8×8-inch baking pan with parchment paper or lightly grease it with butter. This ensures the candy doesn’t stick and can be easily removed once set. -
Combine Ingredients
In a medium saucepan over medium heat, combine the sugar, corn syrup, sweetened condensed milk, butter, and salt. Stir continuously to prevent burning. -
Cook the Mixture
Bring the mixture to a gentle boil while stirring constantly. Reduce the heat slightly and continue to cook for about 8–10 minutes, or until the mixture reaches the soft-ball stage (235–240°F or 113–116°C on a candy thermometer). If you don’t have a thermometer, you can test by dropping a small spoonful into cold water—if it forms a soft, pliable ball, it’s ready. -
Add Flavoring
Remove the saucepan from the heat and stir in the vanilla extract. This adds a depth of flavor that is unmistakably “grandma’s touch.” -
Pour and Set
Pour the hot mixture into the prepared pan and spread it evenly. If desired, sprinkle with nuts, chocolate chips, or festive sprinkles while the candy is still warm. -
Cool and Cut
Allow the candy to cool completely at room temperature (about 2–3 hours). Once set, lift it out of the pan and cut it into small squares or festive shapes. -
Store and Enjoy
Store your Grandma’s Christmas Candy in an airtight container at room temperature. It can last for up to two weeks, making it perfect for gift-giving or enjoying throughout the holiday season.
Why This Candy Is Special
The charm of Grandma’s Christmas Candy lies not only in its flavor but in its tradition. Every stir of the pot, every pour into the pan, is infused with memories of family gatherings and holiday joy. It’s a recipe that’s passed down, adapted slightly, but always cherished. Unlike store-bought sweets, it carries a sense of love and personal touch that modern confections cannot replicate.
Whether you’re making it for your children, grandchildren, or as a gift for neighbors, Grandma’s Christmas Candyembodies the spirit of the holidays—sweet, warm, and filled with love.









