1,491 mandi recipes

Easy toffee bars made with just 4 ingredients: soda crackers, butter, brown sugar, and chocolate. Also called Christmas crack, these addictive bars are crispy, buttery, and chocolate-topped.

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.

These lamb face cupcakes are too cute, and also they are so easy to make, the tender cupcakes are coated with the vanilla frosting and marshmallows, great cupcakes for your Easter!

So good chocolate toffee cooks sugar, corn syrup, and cream to soft-ball stage in three additions, then folds in melted unsweetened chocolate for a chewy, fudge-toffee hybrid candy. 64 small squares per batch.

Microwave chocolate pecan fudge made with cocoa powder, powdered sugar, butter, and evaporated milk. No candy thermometer needed for this quick, foolproof method.

Microwave fudge with chocolate chips, marshmallow cream, and unsweetened baking chocolate. A foolproof candy recipe that skips the candy thermometer and takes just 10 minutes to cook.

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.

Caramelized bananas pan-fried in butter until golden, tossed in homemade caramel sauce, topped with toasted coconut and chocolate, served with yogurt.

A soft homemade yeast bread rolled around sweet candied mixed fruit, baked into a tender loaf with a fruity spiral through every slice. Lovely toasted with butter for breakfast or afternoon tea.

Mom's small-batch pecan pralines with brown sugar, Karo corn syrup, evaporated milk, and pecan halves. Cooked to soft-ball stage and dropped on wax paper for classic Southern candy.

Coffee-walnut toffee cooked to 290F with espresso, molasses, and cinnamon, then topped with swirled bittersweet chocolate and more toasted walnuts. A two-week make-ahead candy.

Boston cream loaf candy boiled to soft-ball, beaten until stiff, then folded with walnuts and maraschino cherries. A vintage New England fudge-style sweet cut into nibble squares.

Three-ingredient chocolate walnut bark with a white chocolate zigzag drizzle. No-bake, microwave-melted, and snappable into gift-worthy pieces in about 30 minutes.

Rum-raisin fudge with chocolate chips, marshmallow creme, pecans, and dark rum-soaked raisins. A boozy, rich candy that makes a standout holiday gift.

Smith College fudge with molasses, brown sugar, and unsweetened chocolate cooked to soft-ball stage. The classic 1900s women's college recipe with deep, rich flavor.

Old-fashioned raisin nougat made with hard-crack sugar syrup, marshmallow cream, and cocoa butter. A vintage homemade candy with chewy raisins folded throughout.