“Looking for a new treat for this year’s Christmas boxes, and I’ve found it! Can’t wait for everyone to try — it’s so good!!!” Recipe in

 

Mixed-Up Candies (Colorful Assorted Homemade Candies)

Mixed-Up Candies are a joyful assortment of different homemade sweets combined into one vibrant, exciting candy mix. Instead of making just one type of candy, this recipe walks you through creating a variety—hard candy shards, chewy caramels, creamy fudge cubes, nutty clusters, and chocolate-dipped treats—all mixed together for a playful, irresistible candy collection. Perfect for holidays, parties, gifts, or simply satisfying a sweet tooth, this comprehensive guide will teach you everything you need to know about making a beautiful, delicious candy assortment from scratch.

This recipe yields about 4–5 pounds of mixed candies.

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Table of Contents

1. Introduction to Mixed-Up Candies

2. Equipment Needed

3. Ingredient Overview

4. Part 1: Classic Hard Candy Shards

5. Part 2: Creamy Vanilla Fudge

6. Part 3: Soft Buttery Caramels

7. Part 4: Chocolate Nut Clusters

8. Part 5: Chocolate-Dipped Pretzel Bites

9. How to Combine and Store

10. Flavor Variations

11. Troubleshooting

12. Gifting Ideas

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1. Introduction to Mixed-Up Candies

Mixed-Up Candies are about variety and surprise. Each handful offers something different—crunchy, chewy, creamy, chocolatey, nutty, sweet, and sometimes salty. You can customize colors, flavors, and textures to suit any theme: holiday reds and greens, pastel spring shades, bold neon party colors, or elegant chocolate tones.

Making multiple candies at once may seem complex, but each component is manageable when broken down step-by-step. With planning and patience, you can produce a professional-looking candy assortment that rivals gourmet candy shops.

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2. Equipment Needed

• Candy thermometer (essential)

• Heavy-bottomed saucepan (2–3 quart minimum)

• Medium saucepan

• 8x8-inch baking pan

• 9x13-inch baking pan

• Silicone spatula

• Wooden spoon

• Baking sheets

• Parchment paper

• Sharp knife

• Heatproof bowls

• Measuring cups and spoons

• Stand mixer or hand mixer (for fudge)

• Cooling rack

• Wax paper for wrapping

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3. Ingredient Overview

Hard Candy Shards

• 2 cups granulated sugar

• 2/3 cup light corn syrup

• 3/4 cup water

• 1 teaspoon flavored extract (peppermint, lemon, cherry, etc.)

• Gel food coloring

Vanilla Fudge

• 3 cups granulated sugar

• 3/4 cup unsalted butter

• 2/3 cup evaporated milk

• 1 jar (7 oz) marshmallow creme

• 2 cups white chocolate chips

• 1 teaspoon vanilla extract

• Pinch of salt

Soft Caramels

• 1 cup unsalted butter

• 2 1/4 cups packed brown sugar

• 1 cup light corn syrup

• 1 can (14 oz) sweetened condensed milk

• 1 teaspoon vanilla extract

• 1/2 teaspoon salt

Chocolate Nut Clusters

• 2 cups semi-sweet chocolate chips

• 1 tablespoon coconut oil

• 1 1/2 cups roasted nuts (almonds, peanuts, cashews)

Chocolate Pretzel Bites

• Mini pretzels

• 1 cup milk chocolate chips

• 1/2 cup white chocolate (for drizzle)

• Sprinkles (optional)

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4. Part 1: Classic Hard Candy Shards

These bright, glass-like candies add crunch and color to your mix.

Step 1: Prepare Pan

Line a baking sheet with parchment paper and lightly grease it.

Step 2: Combine Ingredients

In a heavy saucepan, combine sugar, corn syrup, and water. Stir over medium heat until sugar dissolves.

Step 3: Boil

Stop stirring once boiling begins. Attach candy thermometer. Cook until temperature reaches 300°F (hard crack stage).

Step 4: Add Flavor and Color

Remove from heat. Quickly stir in flavor extract and food coloring.

Step 5: Pour and Cool

Pour onto prepared sheet. Let cool completely (30–45 minutes).

Step 6: Break

Once hardened, break into shards using hands or mallet.

Set aside in airtight container.

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5. Part 2: Creamy Vanilla Fudge

This soft, melt-in-your-mouth candy balances the crunch.

Step 1: Prepare Pan

Line 8x8-inch pan with parchment.

Step 2: Cook Base

In saucepan combine sugar, butter, and evaporated milk. Bring to boil over medium heat, stirring constantly.

Boil for 5 minutes, stirring continuously.

Step 3: Add Remaining Ingredients

Remove from heat. Stir in marshmallow creme, white chocolate chips, vanilla, and salt.

Beat until smooth.

Step 4: Set

Pour into pan. Smooth top.

Cool 2 hours before cutting into small cubes.

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6. Part 3: Soft Buttery Caramels

Chewy and rich, these add texture variety.

Step 1: Prepare Pan

Line 9x13-inch pan with parchment.

Step 2: Cook Mixture

Combine butter, brown sugar, corn syrup, and condensed milk in heavy saucepan.

Cook over medium heat, stirring constantly, until mixture reaches 245°F (firm ball stage).

Step 3: Finish

Remove from heat. Stir in vanilla and salt.

Step 4: Pour and Cool

Pour into pan and cool 4 hours or overnight.

Cut into small squares and wrap individually in wax paper.

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7. Part 4: Chocolate Nut Clusters

Quick, simple, and irresistible.

Step 1: Melt Chocolate

Melt chocolate chips with coconut oil in microwave (30-second intervals) or double boiler.

Step 2: Add Nuts

Stir in roasted nuts.

Step 3: Form Clusters

Drop spoonfuls onto parchment-lined tray.

Step 4: Set

Refrigerate 20–30 minutes until firm.

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8. Part 5: Chocolate-Dipped Pretzel Bites

Salty-sweet contrast enhances your mix.

Step 1: Melt Chocolate

Melt milk chocolate chips until smooth.

Step 2: Dip

Dip mini pretzels halfway into chocolate.

Step 3: Decorate

Drizzle with melted white chocolate. Add sprinkles.

Step 4: Set

Refrigerate until firm.

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9. How to Combine and Store

Once all candies are cooled and cut:

1. Cut fudge into bite-size cubes.

2. Cut caramels into small wrapped squares.

3. Break hard candy into small shards.

4. Ensure chocolate items are fully set.

Mix gently in large bowl. For presentation, layer different colors and textures in jars or tins.

Storage:

• Store in airtight container.

• Keep at room temperature (65–72°F).

• Separate hard candy from softer candies if humidity is high.

• Shelf life: 2–3 weeks.

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10. Flavor Variations

You can customize endlessly:

Hard Candy Ideas

• Cinnamon red

• Lemon yellow

• Blue raspberry

• Watermelon green

Fudge Variations

• Swirl in peanut butter

• Add crushed cookies

• Use dark chocolate chips

Caramel Twists

• Sea salt topping

• Dip in chocolate

• Add chopped pecans

Nut Cluster Options

• White chocolate cranberry

• Dark chocolate espresso almond

• Toffee peanut crunch

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11. Troubleshooting

Candy Too Sticky?

Humidity may be high. Store with silica packet or in sealed container.

Caramel Too Hard?

Cooked past 245°F. Next time reduce cooking time.

Fudge Grainy?

Mixture overcooked or not beaten enough.

Hard Candy Cloudy?

Sugar crystallized. Avoid stirring after boiling begins.

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12. Gifting Ideas

Mixed-Up Candies make beautiful edible gifts.

• Fill mason jars with layered candies.

• Use decorative tins.

• Wrap caramels individually.

• Add handwritten flavor labels.

• Create themed color mixes (holiday, birthday, baby shower).

Tie with ribbon and store in cool place until gifting.

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Final Thoughts

Mixed-Up Candies are more than just sweets—they’re an experience. Each bite offers a surprise of texture and flavor. While making multiple candy types requires time and attention, the reward is a dazzling, professional-quality candy assortment made entirely by hand.