1,490 tandy recipes

Homemade chocolate peanut butter cups: milk chocolate shells filled with sweet peanut butter centers. Better than store-bought, made in candy cups in 30 minutes.

Old-fashioned raspberry fruit jellies, homemade candy made from fresh fruit juice boiled with sugar, set with gelatine and rolled in fine sugar. Soft, jewel-bright squares with a real fruit tang.

This is soooooooo good if you are looking for a bread that tastes like a caramel cinnamon bun. Chocolate or vanilla ingredients can be substituted for the caramel

Southern pralines loaded with 5 cups of pecans in a creamy sugar candy made with sweetened condensed milk, corn syrup, butter, and vanilla. A classic Cajun confection.

An Italian Christmas is not complete without this high-domed cylinder of fruit-studded sweet bread.

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

Squamish bars are Canadian three-layer no-bake squares with a peanut butter cereal base, vanilla buttercream filling, and a thin chocolate top. Freezer-friendly and built for potlucks.

This recipe, though fussy to make, is attractive and tasty. Cheryl Kaufenberg of Darien said it came from a very old Better Homes & Gardens magazine

Frontier fudge with three kinds of chocolate, marshmallows, evaporated milk, and chopped nuts. A big-batch candy recipe that makes five pounds of rich, creamy fudge for holiday gifting.

Chocolate-covered cherries wrap maraschino cherries in a fondant sugar coating, then dip in dark chocolate. After a week of "ripening," the fondant liquefies around the cherry for that classic Cella's-style syrupy center.

No-cook cream cheese fudge made with unsweetened chocolate, powdered sugar, and chopped nuts. Smooth, dense, and rich with zero time at the stove.

Easy chocolate fudge with sweetened condensed milk, no candy thermometer needed and no boiling sugar to watch. Five ingredients, one double boiler, ready to chill in 10 minutes.

Maple-pecan pralines cook sugar, evaporated milk, and corn syrup to soft-ball stage with toasted pecans and maple extract. Creamy, melt-in-your-mouth Southern candy with a New England twist.

Homemade Almond Roca: buttery toffee cooked to deep mahogany, whole almonds stirred in, topped with semi-sweet chocolate and ground walnuts. A classic holiday candy that breaks into gorgeous bark-style pieces.

Peanut butter marshmallow cups with semi-sweet chocolate and mini marshmallows in foil baking cups. A four-ingredient no-bake candy that melts together in minutes and sets in the fridge.

Pineapple fudge cooked stovetop with crushed pineapple, marshmallows, and pecans, then beaten to a creamy, old-fashioned finish. Ready in 30 minutes and yields nearly 49 pieces.