by Stephen Bruce with Sarah Key
from Serendipity Sundaes
(Universe Publishing, 2006)
Makes 80 small marshmallows
Grilling marshmallows may have been the only thing I enjoyed about summer camp. They came in wax-paper–wrapped boxes and then, later, in bags …

by Michael Recchiuti and Fran Gage
from Chocolate Obsession
(Stewart, Tabori, and Chang, 2005)
Makes about 24 pieces
Chocolate bark is an ideal host or hostess gift, especially during the holidays. In this version by Recchiuti and Gage, the …

by John Scharffenberger and Robert Steinberg
from The Essence of Chocolate
(Hyperion, 2006)
Makes about 3 1/2 pounds
This recipe can be doubled without any extra effort — just make sure you use a large enough pot.
For a perfect …

by Carole Bloom
from Truffles, Candies & Confections
(Ten Speed Press, 2004)
Makes 64 pieces
Maple and pecan are a fabulous flavor combination. One caution: Make sure to use pure maple syrup for maximum flavor.
convert
Ingredients
4 tablespoons unsalted butter, softened
3/4 …

by Carole Bloom
from Truffles, Candies & Confections
(Ten Speed Press, 2004)
Makes 6 cups
A popular ingredient in many confections, candied orange peel is also delicious eaten plain or dipped in chocolate.
convert Ingredients
6 to 8 large thick-skinned oranges
6 …

by Carole Bloom
from Truffles, Candies & Confections
(Ten Speed Press, 2004)
Makes 24 tuiles
Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that …

by Flo Braker
from Sweet Miniatures
(Chronicle, 2000)
Makes 4 dozen 1 1/2-inch pets
These charming chocolate and rum buttercream creatures, each with its own personality, are known as Igels in Austria. They captured my heart in Belgium and Germany, …

by Flo Braker
from Sweet Miniatures
(Chronicle, 2000)
Makes about 2 pounds 3 ounces
Golden Caramels — literally, that’s what these are in taste, color, and decoration. Decorate each caramel square with a bit of 24-karat gold. It’s simple …