1,476 candy recipes

A traditional Mexican caramelized milk dessert (leche quemada) made by slowly cooking milk and sugar into a thick, golden custard scented with cinnamon. Just four simple ingredients.

These scrumptious treats are perfect as a light snack in between meals.

German chocolate poke cake drenched in sweetened condensed milk and butterscotch, then scattered with crushed Heath bars and whipped cream. Five ingredients. Zero restraint.

Caramel pecan bars with a buttery shortbread crust topped with pecan halves in a honey-brown sugar caramel finished with cream. Makes 50 bars from one jelly roll pan.

Nanaimo bars revisionist with a peppermint twist on the Canadian classic. A chocolate-graham cracker base, vanilla pudding buttercream middle, and melted chocolate top layer. No-bake and ready in an hour.

No-bake creme de menthe squares with a chocolate graham cracker base, minty buttercream middle, and glossy chocolate top. A classic holiday treat, chilled and sliced.

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.

Chocolate fudge with dates, nuts, and a bright hit of orange zest cooked to soft-ball stage on the stovetop. A fruity twist on classic homemade fudge that makes 81 bite-sized squares.

Old-school stovetop fudge made with semisweet chips, German sweet chocolate, milk chocolate, marshmallow cream, and toasted nuts. Boil for exactly eight minutes and let the chocolate do the rest.

If you love the taste of irish cream you will savor these tasty treats that are perfect for a night around the fireplace.

Try these decadent snacks that are covered in chocolate. The perfect treat for when your sweet tooth acts up again!

Pina colada squares with a buttery shortbread base, thick pineapple-rum filling, and a golden coconut meringue top. A tropical three-layer bar cookie.

Chocolate-dipped strawberries with semi-sweet chocolate melted in a double boiler and a touch of oil for a glossy, professional-looking finish. Just 3 ingredients.

French chocolate caramels made with real vanilla bean, melted chocolate, and butter cooked to the ball stage. Old-world confection technique with rich, chewy results.

White chocolate mousse served in handmade dark chocolate cups. An elegant two-part dessert with airy mousse in edible chocolate shells, garnished with chocolate curls.

Old-school cooked fudge with semi-sweet chocolate, butter, evaporated milk, and chopped nuts. The 14-minute boil and 10-minute beat method produces dense, creamy, melt-in-your-mouth fudge.