Studded with almonds and coated in silky chocolate, this roca–essentially toffee–is utterly impossible to resist. Give it as a holiday gift.
No need to have a stand mixer or bulging biceps to make this maple-y, nutty fudge from scratch. We’ve got ways to beat it into submission that suit any cook and kitchen.
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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