Bottles of wine and bouquets of flowers make for lovely hostess gifts, but a box of handmade candy says "thanks for inviting me over" in a much more personal fashion. This Black-and-White Sesame Brittle from Kir Jensen's The Sugar Cube is ideal to bring along to any dinner party, simple to make, impressive to gift, and a sweet treat to nibble on after any meal. More

This is a slight variation on most toffee recipes, which usually only hints at coffee, taking on notes of it from the caramelization. This recipe calls for the addition of espresso, either in as an instant powder, or, if you don't mind a bit of gritty texture, finely ground espresso beans. More

Joy Wilson works soft goat cheese, dark chocolate, coarsely ground black pepper, and flaky sea salt into these petit truffles, rolling them in bitter cocoa powder to finish. They aren't over the top sweet but they're plenty chocolaty. And they have just the right amount of goat-y goodness both flavor-wise and in that great creamy-crumbly quality that we love in goat cheese. More

Sugar is just more fun in cube form. But what's really exciting about DIY sugar cubes is that you can make them in any flavor you want, so consider this recipe just a starting point. More

Preparing a homemade version of the popular store-bought pastries is extremely easy, and placing rows of jelly beans in the middle is a vibrant way to make use of any straggler candy. The jelly beans become soft and slightly gooey while still the tarts are still warm; they form into flattened but soft little sugar lumps when cooled. More

These nests are a homemade version of the Russell Stover candy, and a fun Easter treat. More

The taste of the eggs is not exceptional on its own (it tastes like a Creme Egg melted in butter and cream), but it's rather good when put on top of "potatoes" made from diced day-old doughnuts fried in butter and "toast with jam" made of poundcake. More

Taking visual inspiration from the Chinese takeout staple, this trompe l'oeil sweet starts by frying pancakes studded with Cadbury Creme Egg pieces, which are then topped with melty peanut butter "gravy" and served atop a bed of rice pudding. More

Another fun way to use Biscoff spread, these truffles are a melt-in-your-mouth combination of dark chocolate and warming spices. More

The bag lunch staple gets a sweet upgrade for Easter with this sweet trompe l'oeil sandwich, in which pound cake slices sandwich a "salad" comprised of yellow-tinted frosting studded with almonds and sliced Cadbury Creme Eggs, garnished with green coconut bits to resemble lettuce. It's a fun dish to serve at a party, and a perfect complement to your Cadbury Creme Deviled Eggs and Cadbury Creme Eggs Benedict. More

Once you've figured out the method to marshmallow making madness a whole world of puffy possibilities opens up to you. These Chocolate Malt Marshmallows from Shauna Sever's Marshmallow Madness take marshmallows to the soda fountain, creating a poppable version of a chocolate malted. More

Dyed a lovely mint green from Crème De Menthe, these marshmallows are studded with mini chocolate chips and dipped in bittersweet chocolate. We love the idea of flavoring marshmallows with liqueur but if you're not feeling like a cocktail you can always sub in peppermint extract and a few dashes of green food coloring for a similarly festive mallow. More

This fudge packs peanut butter and marshmallow flavor into every bite. The secret to its crunchy texture? Saltine crackers. More

These fruit roll-ups might not be healthy, but they taste exactly like the ones you remember. More

Mastering the art of marshmallow making gives candy makers the opportunity to play with all sorts of exciting flavors because, after all, the marshmallow really is just a squishy blank canvas. We have to tip our hats to Shauna Sever, author of Marshmallow Madness for having the foresight and vision to bring together two of our favorite confections in these Sea Salt Caramel Swirl Marshmallows. And if you're wondering, they're just as great as they sound. Tender, bouncy vanilla marshmallows run through with ribbons of sweet and salty caramel. More

These Chocolate-Filled Vanilla Marshmallows from Shauna Sever's Marshmallow Madness is the perfect way to ease into the wonderful (and not all that difficult) world of marshmallow making. The recipe is three in one: Classic Vanilla Marshmallows, powdery coating, and a creamy chocolate ganache filling. More

These bonbons are made with 58% couverture chocolate and filled with a boozy, vanilla caramel that runs when you bite into it. A tiny pinch of sea salt makes all of the flavors sing. More

Sprite gives the candies a faint acidity that helps them taste like the real thing, and to that same end I've made suggestions for how to flavor each color to match the classic flavor line up. But don't hesitate to experiment! No doubt you'll think of all sorts of fun, alternative flavor pairings limited only by the extracts or freeze dried fruits you can get your hands on. More

This seasonal variation on the classic Canadian treat is easy to execute, and the cute upgrade is pretty immense, with a Neapolitan-hued (if not flavored) treats that are as adorable to behold as they are rich, decadent, and satisfying to eat. But don't forget to keep a toothbrush nearby, because these treats are extremely sugary. More

Making Butterfingers for yourself takes a fair amount of time, but the work itself isn't actually hard if you're patient. More