3,647 can ding recipes

Airy, melt-on-your-tongue meringue cookies scented with orange oil and fresh zest. Just 4 ingredients, virtually zero calories, and ready in 30 minutes. These diabetic-friendly treats dissolve like cotton candy.

Soutzoukos, traditional Greek and Cypriot grape-walnut candy rolls made by dipping strung walnuts into thickened grape must, then drying for days. An ancient, chewy, fruit-leather classic.

No-bake chocolate almond candy bar pie with creamy whipped topping and graham cracker crust. Ready in 10 minutes, this easy dessert tastes like frozen candy in pie form.

A bar sweetener to make sissy's pina-colada's recipe.

Peanut butter candy sandwich blends peanut butter and corn syrup spread on bread for a sweet, sticky three-ingredient snack. Throwback pantry sandwich for kids and quick lunches.

Buttery spice cookies with crystallized ginger, cinnamon, cloves, and a dusting of powdered sugar. Pressed thin and baked until light golden, these make-ahead cookies keep for a week or freeze for a month.

Candied grapefruit or orange peel: citrus peel blanched five times to remove bitterness, simmered in sugar syrup until glossy, and rolled in granulated sugar. Old-school edible gift, zero waste.

Pasteli me Fistikia, a traditional Greek candy with roasted pistachios set in a honey-sugar brittle. Four ingredients and a candy thermometer for an authentic Mediterranean sweet.

Old-fashioned candied figs, apricots, or tomatoes preserved in sugar syrup over several days, then sun-dried and sugar-dredged. A slow, sweet, heritage preserving project.

The low-calorie rice pudding flan is so delicious by itself that you may want to save the calories and fat in the crust, and serve it without the pastry.

Better-than-anything cake with German chocolate base soaked in sweetened condensed milk and caramel sauce, topped with whipped topping and crushed Heath or Snickers bars. Make-ahead party cake.

Elegant red wine fruit soup with poached pears, candied orange slices, pineapple, and a crème fraîche finish. A stunning French-inspired dessert layered with star anise, vanilla, and cardamom.

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Old-fashioned rhubarb and fig jam, sugared overnight then boiled down with chopped candied peel for a deep, jammy preserve. Yields about 9 pints, perfect for canning season and homemade gifts.

Ginger peach jam: ripe summer peaches and crystallized ginger cooked into a glossy preserve with pectin. The classic peach jam with a warm, spicy backbone. Makes 8 jars.

Use different colored fruit roll-ups and get creative with other additions to the top of these delightful little treats.