152 stage recipes

No-bake oatmeal cookies made with strawberry gelatin, coconut, and chopped nuts. Cooked to soft-ball stage on the stovetop and dropped onto waxed paper to set. Quick, chewy, and fruity.

Cherry pie topped with a golden coconut-almond macaroon instead of a second crust. The two-stage bake gives you sweet cherry filling under a chewy, toasted almond-coconut layer.

Homemade chocolate-glazed caramels with pecans, topped with melted milk chocolate. Cooked to firm-ball stage for a chewy, buttery candy that cuts into neat squares.

Fudgy chocolate brownies with walnuts and a blender-made unsweetened chocolate frosting. Two-stage chocolate hit with rich crackly top and creamy frosting.

Traditional Panforte di Siena with toasted almonds, hazelnuts, candied orange peel, citron, cocoa, and honey syrup cooked to soft ball stage. A dense Italian Christmas confection.

Old-fashioned chocolate peanut candy drops made with grated unsweetened chocolate, sugar, and corn syrup cooked to soft ball stage. Crunchy, sweet, and nostalgic.

Old-fashioned raisin fudge with unsweetened chocolate, molasses, and chopped nuts cooked to soft ball stage. A rich, dark candy with deep caramel flavor.

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.

Slow-simmered beef chuck chili with layers of dark chili powder, serrano peppers, and sazon. A bold, beanless Texas-style bowl that builds heat in stages.

Marshmallow cream fudge made in the microwave with chocolate chips, evaporated milk, and butter cooked to soft ball stage. Creamy, smooth, and no candy thermometer needed.

Old-fashioned chocolate caramels cooked with cream in two stages and studded with walnuts. A chewy, cocoa-rich homemade candy with a deep caramel undertone and a clean, smooth bite.

Hunter's minestrone with cubed beef, kidney beans, pasta shells, and red wine simmered for four hours in three stages. A hearty, meaty Italian soup built for cold weather.

Old-school Italian focaccia built on a two-stage rise, olive oil, and unbleached flour. A chewy, golden flatbread ready for any topping from rosemary to olives.

Peanut fudge is old-school stovetop chocolate fudge made with milk, corn syrup, and unsweetened chocolate, beaten to the classic soft-ball stage and loaded with salted peanuts.

Honey glaze for roasting meat with black pepper, dill, fennel, and cinnamon cooked to soft ball stage. Scales per pound and works on pork, ham, chicken, or beef roasts.

No-cook peanut butter fudge with chunky peanut butter, corn syrup, dry milk powder, and chopped peanuts for added crunch. Skips the candy thermometer and the soft-ball stage entirely.