3,647 can ding recipes

Buttermilk pecan pralines cooked to soft ball stage for a creamy, melt-on-your-tongue candy loaded with toasted pecan halves. The buttermilk and baking soda create a caramel flavor that plain sugar pralines can't touch.

Easy chocolate fudge with sweetened condensed milk, no candy thermometer needed and no boiling sugar to watch. Five ingredients, one double boiler, ready to chill in 10 minutes.

Three-ingredient honey jelly made with just honey, water, and liquid fruit pectin. Boil, jar, and enjoy pure honey flavor in spreadable form. Makes 6 jars.

This syrup is delicious with fruits, in a marinade for chicken or pork, or as the basis of a cooling drink.

Real egg shells hollowed out and filled with dark chocolate hazelnut ganache, then chilled and served in egg cups. A stunning conversation-starter dessert for Easter or dinner parties.

Lemony green lentils simmered with cumin, cinnamon stick, chili flakes, ginger, and whole lemon slices. A bright, vegan, one-pot Indian-style side dish ready in under an hour.

Pfeffernusse-style German pepper cookies with white pepper, cinnamon, mixed spice, candied peel, and lemon zest. Small, puffy spice balls dusted in powdered sugar.

Old-fashioned chocolate caramels made with brown sugar, molasses, unsweetened chocolate, and condensed milk. Boiled to soft ball stage, studded with nuts, and cut into squares.

Old-fashioned stovetop fudge made with real unsweetened chocolate, evaporated milk, and walnuts. Cooked to soft ball stage and beaten until thick and glossy, this is the kind of homemade fudge that wins county fair ribbons.

Classic French compound butter with shallots, garlic paste, and fresh parsley. The essential beurre d'escargots for snails a la Bourguignonne, ready in 15 minutes.

Hear these three ingredients, and use them to make brownies.... Chocolatey, creamy, rich...

With the help of this simple recipe, you will be able to make a tasty white sauce that can accompany any of the meals you make!

New Orleans-style pain perdu French toast with orange flower water, brandy, lemon zest, and nutmeg. Stale French bread soaked rich and fried golden, dusted with powdered sugar.

Popcorn surprises made with candy-coated popcorn ground fine and mixed into melted chocolate, then molded or cut into shapes. A unique candy that makes about 50 pieces.

Chocolate-covered cherries wrap maraschino cherries in a fondant sugar coating, then dip in dark chocolate. After a week of "ripening," the fondant liquefies around the cherry for that classic Cella's-style syrupy center.

Almond praline bell made from toasted ground almonds and honey-sweetened hard crack candy, shaped in a mold for a stunning edible centerpiece. A classic showpiece confection.