Candy recipe collection

Candied cranberries slow-cooked in sugar syrup over a double boiler, then rolled in sugar until sparkling. A 3-ingredient holiday garnish or sweet snack.

Candied grapefruit peel: slow-simmered in sugar syrup until translucent, rolled in superfine sugar, and optionally dipped in dark chocolate for an old-fashioned confection.

Homemade chocolate peanut butter Easter eggs, the kind that beat any store-bought candy. Mold creamy peanut butter centers (plus crispy rice and cream cheese variations), freeze, and dip in chocolate for a no-bake Easter treat.

They are not potatoes that come from the soil, they are made with sugar, and shaped like potatoes, also mixed in vanilla extract and milk. Dust with cinnamon or cocoa powder. People love these cute looking candy potatoes!

The flavor of this golden brown fudge comes from the caramelized sugar.

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.

Caramel snappers made with toasted pecan halves, melted vanilla caramels, and a semi-sweet chocolate top. A three-ingredient candy that looks like it came from a gourmet chocolate shop.

Homemade caramel turtle candies with pecan halves, melted caramels thinned with whipped topping, and a semi-sweet chocolate shell. Three ingredients, no thermometer.

Homemade caramel nut corn with walnuts, pecans, or almonds coated in a brown sugar and corn syrup caramel, then baked low and slow until crunchy. Addictive snack for gifting.

Rich, buttery caramels with sweetened condensed milk and optional pecans. Simple stovetop candy perfect for holiday gifts or whenever you crave something decadent.

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.

French soft chocolate caramels made with four ingredients: sugar, cream, cocoa, and honey. Cooked to soft ball stage and cut on a marble slab. Classic confiserie.

Slow-baked caramelized peanuts coated in brown sugar, salt, and a thin egg white wash. A holiday gift candy with a crunchy, candied shell and deep molasses sweetness.

Cathedral windows candy with melted chocolate chips, colored marshmallows, and powdered sugar rolled into a log and sliced to reveal stained glass-like cross sections. No-bake and freezer friendly.

Chef Tom's pecan pralines, the New Orleans-style sugar candy made with brown sugar, evaporated milk, butter, and toasted pecan halves. Drop spoonfuls cooled on wax paper for that signature flaky-creamy bite.

Chocolate almond confections, a no-bake holiday rum ball cousin made with crushed vanilla wafers, melted chocolate, toasted almonds, and a splash of orange Curacao. The kind of homemade candy that keeps for weeks.