This fast, easy fudge has the surprise of cocoa nibs—roasted and crushed cocoa beans. Filled with intense chocolate flavor, this fudge is a cinch to make. It’s a great project to do with the kids.

by Jill O’Connor
from Sticky, Chewy, Messy, Gooey, Treats for Kids
(Chronicle Books, 2009)
Makes 35 to 40 bonbons
If you love peanut butter in your chocolate, and chocolate in your peanut butter, these baby bonbons were born just …

by François Payard with Anne E. McBride
from Chocolate Epiphany: Exceptional Cookies, Cakes, and Confections for Everyone
(Clarkson Potter, 2008)
Makes about 1 1/2 pounds
This toffee is the creation of Eric Estrella, Payard’s former corporate pastry chef. The …

by Charity Ferreira
from Brittles, Barks, & Bonbons:
Delicious Recipes for Quick and Easy Candy
(Chronicle Books, 2008)
Makes 2 pounds brittle
This is a beautiful, unusual brittle. If you like thing very spicy, increase the cayenne to 2 teaspoons. Measure …

by Charity Ferreira
from Brittles, Barks, & Bonbons:
Delicious Recipes for Quick and Easy Candy
(Chronicle Books, 2008)
Makes 36 (3/4-inch) truffles
Espresso and Frangelico flavor these creamy white chocolate truffles. I like them with an afternoon cappuccino (although sometimes I …

by Charity Ferreira
from Brittles, Barks, & Bonbons:
Delicious Recipes for Quick and Easy Candy
(Chronicle Books, 2008)
Makes about 1 cup chocolate-dipped peels
Although usually associated with Christmas and the winter holidays, candied citrus peels are a lovely year-round …

by Michael Krug of L.A. Burdick Chocolates
by Rebecca Gray
from American Artisanal
(Rizzoli, 2008)
Makes about 150 small truffles
When I asked Larry and Paula Burdick to share one of their recipes, they turned me over to Burdick’s production …

by Jacques Pépin
from Chez Jacques: Traditions and Rituals of a Cook
(Stewart, Tabori & Chang, 2007)
Makes about 20 caramels
When I was a kid, one of the big treats that my brothers and I had on Sundays …

by Marcel Desaulniers
from I’m Dreaming of a Chocolate Christmas
(John Wiley & Sons, Inc., 2007)
Makes 10 cups
Peanut butter and chocolate are certainly not strangers in the confectionery scene. These Chocolate Peanut Butter Cups share the flavors …

by Alice Medrich
from Pure Dessert
(Artisan, 2007)
Makes eighty 1-inch caramels
Honey collectors will enjoy trying regional or varietal honeys in this recipe, with or without the walnuts. The year my brother’s family moved to Alabama, they brought …

by Terri Pischoff Wuerthner
from In a Cajun Kitchen
(St. Martin’s Press, 2006)
Makes 3 cups
As these are quick and easy to make, they were one of our Friday Night Candies with storytelling time. In spite of his …