2,667 can ding recipes

No-bake peanut butter bars with crushed graham crackers, powdered sugar, butter, and a melted chocolate chip topping. Tastes like a homemade peanut butter cup in bar form.

Never-fail fudge with marshmallow cream, chocolate chips, evaporated milk, butter, and walnuts. A foolproof candy recipe that reaches soft-ball stage in 5 minutes of boiling and fills two 9x9 pans.

Chocolate-dipped California figs stuffed with walnuts or marshmallows. An elegant no-bake candy with just three ingredients. Perfect for gift boxes.

Old-fashioned brown sugar and butter fudge loaded with pecans. Cooked to soft-ball stage on the stovetop, this Southern-style fudge keeps for weeks in the fridge.

Old-fashioned fudge made with semi-sweet and unsweetened chocolate, marshmallow cream, evaporated milk, and loads of chopped pecans. Dense, fudgy, and melt-in-your-mouth smooth.

Microwave fudge made in just 2 minutes with milk chocolate chips, semi-sweet chocolate, and sweetened condensed milk. Velvety smooth, no candy thermometer needed, and loaded with chopped nuts.

No-bake peanut butter bars with a graham cracker crust, powdered sugar, and a thin chocolate topping. Tastes like a giant homemade Reese's cup in bar form.

Chocolate nougatines are a classic candy made from honey-sweetened nougat with chopped nuts, cut into squares and coated in melted chocolate. Chewy, nutty, and rich with old-fashioned candy-making technique.

Stovetop fudge made with semisweet chocolate, butterscotch coating, and marshmallow cream for a two-toned candy that is rich, nutty, and smooth in every bite.

Microwave double chocolate fudge made with semisweet and unsweetened chocolate, sweetened condensed milk, and chopped nuts. Five ingredients, no candy thermometer.

Traditional Japanese some oroshi condiment: daikon radish infused with red pepper, grated into spicy little balls, and served with ponzu sauce. The classic sashimi garnish.

German Christmas stollen with rum-soaked currants, sultanas, chopped almonds, candied peel, and cottage cheese for a moist, rich holiday bread dusted in powdered sugar.

A hearty vegetable soup with black beans, okra, zucchini, and crushed tomatoes braised in red wine with cumin, ginger, and cayenne. Served over brown rice for a filling vegan meal.

A slow cooker navy bean and barley soup with sage and a hint of liquid smoke. Creamy, smoky, and completely plant-based.

Traditional mincemeat filling with beef, suet, green tomatoes, tart apples, raisins, and warm spices. Canned with brandy for holiday pies, makes 3 quarts.

Creamy lima bean soup blended smooth with carrots, mushrooms, and soy sauce. A hearty vegetarian soup with an earthy, savory depth from five cups of mushrooms.