Easter

37 Homemade Candy Recipes to Fill Your Easter Basket

Store-bought marshmallow chicks have a certain seasonal charm, but the best Easter sweets are the ones you make at home.
Image may contain Confectionery Food Sweets and Egg
Photo by Alex Lau
  • Photo by Michael Piazza
    3/37

    Maple Syrup Candies

    If you don't have the molds suggested for these melt-in-your-mouth candies, pour the mixture into an 8-inch-square pan lined with lightly greased parchment and cut the block into squares once it's completely cool.

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  • Photo by Michael Graydon & Nikole Herriott
    4/37

    Salted Black Licorice Caramels

    People who love black licorice will flip for these assertively flavored candies. They’ll be not-quite-black without the food coloring but still very cool looking.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Diana Yen
    5/37

    Giant Chocolate Candy Bar with Peanuts and Nougat

    The iconic chocolate bar of peanut-studded caramel and nougat is all about chewiness. Transforming that small bite into a giant layered treat means keeping the same flavors, but whipping up nougat fluffy enough to eat by the forkful with soft peanut-studded caramel.

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  • Rachel Been
    6/37

    Turkish Delight

    Traditionally flavored with rosewater, these chewy, pistachio-studded candies can be made with almost any extract or liqueur.

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  • Photo by Leigh Beisch
    11/37

    Brigadeiros

    Somewhere between a fudgy chocolate truffle and a Tootsie Roll is the Brazilian confection known as the brigadeiro.

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  • Photo by Catherine Gratwicke
    12/37

    Honeycomb

    This light and crunchy candy is perfect for celebrating the turn of spring, when the bees start buzzing.

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  • Romulo Yanes
    13/37

    Salted Pistachio Brittle

    Here, a coarse sea salt like fleur de sel or sel gris plays a few important roles: It tempers and cuts the richness of the nuts and butter, it adds a concentrated crunch— and it makes the brittle look divine.

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  • Photo by Alex Lau
    14/37

    Sour Candied Citrus Peels

    These are like homemade sour candy and we can't stop eating them.

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  • Joseph De Leo
    15/37

    Green-Tea Truffles

    Green tea's subtle sharpness reins in the sweetness of white chocolate, and its natural color adds an unexpected soft green hue.

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  • Yunhee Kim
    16/37

    Fruit Juice "Gummies"

    The tiny florets here are made from peach, pear, and guava nectar, but you can use any fruit juice you like (except pineapple, kiwi, and papaya, which won't gel properly).

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  • Marcus Nilsson
    17/37

    Bourbon-Sea Salt Caramels

    Sweetened condensed milk makes these easy caramels luxuriously rich and unbelievably delicious.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    18/37

    Homemade Chocolate Bark

    Chocolate bark is the answer for when you want to give a homemade treat but you don't have much time.

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  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    19/37

    Chocolate-Covered Peanuts

    These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. Chop them up to sprinkle on a sundae or break them into big pieces to eat by the handful.

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  • Michael Graydon + Nikole Herriott, food styling: Susan Spungen
    20/37

    Blood Orange and Coconut Marshmallows

    The key to making even and distinct layers? Smoothing them out with an oiled offset spatula and letting the first layer cool completely before topping.

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  • Photo by Romulo Yanes
    25/37

    New Orleans Praline Pieces

    Make praline bark with this simple version of the classic New Orleans candy. Instead of shaping individual pieces, the candy is poured into one large sheet and broken into pieces once cool.

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  • Michael Graydon + Nikole Herriott, food styling: Susan Spungen
    26/37

    Saffron-Pear Lollipops

    Saffron lends vibrant color to these adult-friendly lollipops, which are infused with vanilla seeds and pear liqueur, then scattered with candied ginger.

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  • Rachel Been
    29/37

    Five-Minute Marzipan

    Let the kids in on the fun of shaping this moldable candy. If you can't find almond paste—usually available in your grocer's baking aisle—blend an equal weight of blanched almonds in a blender or food processor until smooth.

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  • Molly Wizenberg
    30/37

    Aunt Bill's Brown Candy

    A cross between fudge and pecan praline, this soft, nutty, and somewhat crumbly Southern delight is the ideal holiday treat.

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  • Kelly Senyei
    31/37

    Lemon Marshmallows

    If you love lemon candy that has some honest pucker to it, these are for you. No ifs, ands, or peeps about it.

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  • Steve Pool
    32/37

    Chocolate Marshmallow Eggs

    With a crisp outer shell of chocolate and a gooey marshmallow interior, these eggs are an Easter-basket favorite.

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  • Romulo Yanes
    33/37

    Pistachio Torrone

    This traditional Italian nougat is typically made with almonds, but we've substituted pistachios for their bright, springlike color and delicate flavor.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Diana Yen
    34/37

    Giant Chocolate Caramel Cookie Bars

    Buttery pat-in-pan shortbread takes the place of mass-produced cookies and gets smothered with silken chocolate and from-scratch caramel, rich with fresh cream in this riff on Twix.

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  • Ditte Isager
    35/37

    Pecan Buttermilk Fudge

    A confection similar in flavor to caramelized white chocolate. Tangy buttermilk tempers the sweetness.

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  • Steve Pool
    36/37

    Chocolate Bunny

    You'll need a special mold and no shortage of commitment to make these hollow rabbits, but the ability to customize each painted face and accessories to suit your family members is pure Easter joy.

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