The City Magazine Since 1975

Handmade Christmas Candies

makes approx. 40
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  • 4 Tbs. unsalted butter, melted
  • 1 Tbs. hot water
  • 3 drops oil flavoring, such as cinnamon, peppermint, or spearmint
  • 2 drops desired food coloring
  • 1½ cups plus 2 Tbs. powdered sugar
  • Specialty equipment:
  • Flexible rubber candy molds
  • Superfine sugar* as needed

Combine the melted butter with water, flavoring, and coloring. Stir in the powdered sugar with a rubber spatula until well-combined, free of lumps, and evenly colored. Invert the candy mold and coat with superfine sugar, shaking off any excess. Firmly pack the mold with the colored sugar mixture, scraping off any excess to make the candy level with the mold and in line with the mold’s shape. Pop candy out of mold onto a surface lined with a paper towel. Repeat process for each candy. Allow candies to harden overnight uncovered. Candies can be stored tightly covered and lined between sheets of wax paper for up to one month. *If superfine sugar is unavailable, you can process granulated sugar in a food processor for 30 seconds.