5,662 can ding recipes

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.

Make this delicious and mouth-watering mounds cake for your family or pot-luck, nobody can resist this candy-like mounds cake .

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.

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.

I add a couple of teaspoons of multi-colored nonpareils to make them a bit more festive.

Rhubarb jam with Chinese five-spice, crystallized ginger, and a whisper of hot sauce. Tart-sweet preserve with warm spice and gentle heat, perfect on toast or alongside roast pork.

Enjoy making your very own apple cider in the convenience of your home with this simple and easy crockpot recipe.

Peach melon conserve with cantaloupe, crystallized ginger, and pecans. A glossy, slightly chunky preserve perfect for biscuits, cheese boards, and roast pork.

This favorite back-to-school treat is kicked up with a topping of creamy caramel and a sprinkling of sea salt.

These crispy, chocolaty treats keep well in the refrigerator, but they won't last long---they'll be gone in no time! Make them Mexican by adding a pinch each of ground cinnamon and cayenne pepper.

Marbled peppermint bark made with melted white chocolate, swirled dark chocolate, and crushed candy canes. A 3-ingredient holiday candy that breaks into shards of crackling mint.