2,394 can ding recipes

French-style praline truffles made with dark chocolate, egg yolks, butter, and hazelnut praline paste, rolled in grated chocolate. A classic Parisian chocolatier technique for silky, nut-scented truffles.

Mokettes aux amandes, French chocolate truffles flavored with rum-pounded almonds, coffee concentrate, and powdered sugar, rolled in grated chocolate. The vintage Belgian-French confiserie classic.

Creamy mocha fudge made with cocoa powder, butter, strong coffee, heavy cream, and chopped pecans. The no-cook fudge that skips the candy thermometer and sets up smooth in the fridge.

Layered no-bake candy with a butterscotch-walnut bottom, mini marshmallow middle, and a chocolate chip topping. Make-ahead, sliceable, and seriously sweet.

Traditional New England baked beans with white beans, salt pork, molasses, and brown sugar, baked low and slow for five hours. Authentic recipe from Methodist preacher Madam Russell.

Turtle cheesecake with a caramel-pecan bottom layer and a rich chocolate cream cheese top on a vanilla wafer crust. Three layers of indulgence, classic candy-shop flavors.

Crustless apple pie with a buttery graham cracker and pecan streusel, finished with a melted caramel sauce poured right over the top. Spiced with cinnamon and nutmeg for a warm, gooey fall dessert.

A festive bread machine loaf studded with maraschino cherries, candied fruit, dates, and walnuts in a rich buttery egg dough. Holiday baking made effortless. One loaf, zero fuss.

Double chocolate cookies studded with candy-coated chocolate pieces, perfect for holiday cookie trays. Rich cocoa dough baked soft and chewy with colorful candy pressed on top.

Streusel caramel apple pie with melted candy caramels coating tart apple slices and a brown sugar crumb topping. Bakery-style fall dessert in your home oven.

Southern pralines loaded with 5 cups of pecans in a creamy sugar candy made with sweetened condensed milk, corn syrup, butter, and vanilla. A classic Cajun confection.

Chocolate caramel pecan cheesecake on a buttery graham crust, with a hidden layer of melted caramels and toasted pecans under a chocolate cream cheese filling.

Old-fashioned elderberry grape jelly: foraged elderberries and half-ripe grapes simmered, strained, and boiled with sugar to a sheeting set. No commercial pectin needed thanks to the under-ripe grape skins.

No-cook cream cheese fudge made with unsweetened chocolate, powdered sugar, and chopped nuts. Smooth, dense, and rich with zero time at the stove.

Homemade Almond Roca: buttery toffee cooked to deep mahogany, whole almonds stirred in, topped with semi-sweet chocolate and ground walnuts. A classic holiday candy that breaks into gorgeous bark-style pieces.

Apricot-raspberry jam pairs sweet, golden apricots with tart raspberries in a quick liquid-pectin jam that fills 7 jars in 20 minutes. Perfect for toast, scones, or layered into thumbprint cookies.