Holiday Candy Recipes: Brock’s Favorites Part One

We are officially beginning the Christmas season, and I am not going to beat around the bush with this article! I am going to get right to it. I have four incredibly delightful candy recipes that I want you to have. These are all from “my kitchen to yours” as Paula Deen says! This is part one of my favorite holiday candy recipes. Part two will be in a few weeks, immediately following Thanksgiving! I wanted all of you to start early and get all your ingredients prepared! Find your scissors, cut these recipes out and save them in your recipe box. Next week, we will begin our Thanksgiving casserole recipes! I can’t wait for you to see what’s in store for this year! Old and new favorites! I love you all! Enjoy readers!

Crunchy Frito Candy

Note: This recipe is also known as “Double Chips Trashy Treats”, but I think I like “Crunchy Frito Candy” better. It’s whatever “floats your boat”! One of my recipe buddies and friends from Tennessee, Mrs. Bobbie Royle sent me this recipe, and it’s the easiest recipe in the world…perfect for gifts and snacking during the Thanksgiving holidays!

1 (11 oz) bag Nestle butterscotch morsels

1 (9 oz) bag Fritos corn chips (the regular Fritos, not the Scoops)

Melt butterscotch chips in large saucepan over low heat, stirring often. When melted, take off the heat and pour in Fritos. Stir in the Fritos to coat with butterscotch, breaking the Fritos up a little. Do not crush them at all. You want pieces of Fritos. Drop by large spoonfuls on to wax paper and let cool. If there are any left, you can store them in a covered container at room temperature or in the freezer.

Mama’s Rich Peanut Clusters

Note: This is one of my family’s favorites for the holidays! They are truly rich and delicious!

16 oz. jar dry roasted peanuts

1 (11 oz) bag Nestle butterscotch morsels

1 (11 oz) bag Nestle milk chocolate morsels

Melt morsels over double boiler until smooth, stirring frequently. Fold peanuts in to the melted mixture. Drop by tablespoonfuls onto wax paper. Cool until set. Store candy clusters in airtight containers.

Martha Washington Christmas Candy

Note: We make this every Thanksgiving and Christmas!!! We keep it in our freezer in plastic containers, and we nibble on it throughout the holiday season! Yummy!


1 stick butter (Land O’Lakes preferred)

1 can sweetened condensed milk

1 tsp. vanilla extract

2 boxes powdered sugar

2 cups chopped pecans

Chocolate coating:

1 large bag semisweet chocolate chips (Toll House preferred)

Three-fourths bar paraffin wax

Combine candy ingredients. Form into small balls. Freeze balls for 1 hour. Melt chocolate chips and paraffin in double boiler. Dip chilled balls into chocolate mixture. Cool on wax paper, and store in airtight containers.

Aunt Francine’s Gold Brick Fudge

Note: This is some of the very best fudge in the world. This is the only type of fudge that my family makes over the holidays! It is truly out of this world!

4 cups sugar

2 sticks margarine

1 regular can Carnation evaporated milk (not small can)

12 oz. Toll House milk chocolate chips*

1 large jar Kraft marshmallow crème

1 tsp. vanilla extract

3 cups chopped pecans

On medium heat, cook first three ingredients, bringing to rolling boil. Cook on medium heat until soft ball stage, stirring continuously. Remove from heat. Add vanilla, chips and crème. Beat for 10 minutes with hand mixer until thick and creamy. Beating for a long period of time makes it very smooth and creamy. Fold in pecans and pour into lightly buttered pan. Cool and cut into small pieces.

*Milk chocolate chips make creamier fudge.

Editor’s note: Brock Wetherly Rogers is an experienced southern food writer, educator, overseas traveler, and passionate student of the culinary and pastry arts. E-mail your comments to him at, or find him on Facebook at Brock’s Bites-Southern Recipes.