Froufrou but not fussy, this fancy pants take on a childhood treat satisfies cravings by the children in all of us.
Honey aficionados, try regional or varietal honeys in this recipe from Alice Medrich. The rest of you, yes, clover works just dandy.
Is anything simpler than tossing pecans with sugar, cream, and vanilla and then baking them to perfection? Nah.
Once you make homemade marshmallows, there’s no going back to those bags of white, spongy, chemically, jet-puffed things.
Ho ho ho. Time to melt some chocolate, toast some nuts, and cross some names off your holiday gift list.
Studded with almonds and coated in silky chocolate, this roca–essentially toffee–is utterly impossible to resist. Give it as a holiday gift.
There are only so many consummate combinations of fall flavors. This is one of them.
A popular ingredient in many confections, candied orange peel is also delicious eaten plain or dipped in chocolate.
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 resembles a roof tile.
These chocolate and rum buttercream creatures are known as Igels in Austria, where these edible versions bring a bit of whimsy to the everyday.
Golden caramels — literally, that’s what these are in taste, color, and topping. Decorate each caramel square with a bit of 24-karat gold for a glitter look.
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