661 cindy recipes

Honey fudge swaps in honey alongside sugar for old-fashioned chocolate candy with a hint of floral sweetness. Boiled-sugar candy that requires a thermometer. Makes 24 squares.

Dried figs simmered in orange juice, Grand Marnier, and ground ginger, then dipped in melted chocolate. An elegant no-bake confection for holiday candy trays.

Easy 5-ingredient chocolate fudge made with chocolate chips, sweetened condensed milk, powdered sugar, vanilla, and nuts. No candy thermometer needed for this rich, melt-in-your-mouth fudge.

Just 4 ingredients: almond paste, melted chocolate, chopped almonds, and powdered sugar. Roll, chill, slice into elegant no-bake candies that taste like a European confection.

Old-fashioned coconut fudge candy shaped into little haystacks. Brown sugar, butter, and shredded coconut cooked to soft-ball stage, then dropped onto wax paper. Makes about 60 pieces.

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.

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.

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.

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.

Irish cream fudge uses mashed potato as the secret binder, giving a smooth, silky chocolate fudge spiked with Bailey's-style liqueur and crowned with a walnut on each square. A quirky candy-shop classic.

Heavenly hash candy made with unsweetened chocolate, cream, marshmallows, roasted almonds, and pecans boiled to soft ball stage. A vintage chocolate fudge-style confection cut into squares.

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

No-bake fig and coconut candy balls with ground nuts and bright lemon zest. Naturally sweet, chewy, and rolled in finely chopped coconut for a vintage confection.

No-bake peanut butter pinwheel candies made from a potato-based fondant rolled around peanut butter and sliced into spirals. A Depression-era candy recipe using mashed potatoes, powdered sugar, and vanilla.

Rich, creamy homemade fudge with semi-sweet chocolate, marshmallow cream, and chopped walnuts. Chills to a smooth, melt-in-your-mouth square in about an hour. Try the mocha almond variation too!

Old-fashioned chocolate fudge made with unsweetened chocolate and evaporated milk using the soft-ball candy method. Creamy, dense, and ready in under an hour with an optional peanut butter swirl.