Explore by Tags

Entries tagged with 'candy'

Ample Hills' Sweet as Honey Ice Cream

Serious Eats Emma Kobolakis 2 comments

Sometimes simplest really is best: sweet cream ice cream bulked up with fresh bits of chopped honeycomb candy. It's a strong hit of caramel flavor, with the delicate sweetness of cold, fresh cream. More

Irish Potatoes: The Sweetest Candy You've Never Heard Of*

Sweets Dayna Evans 9 comments

*unless you're from Philly More

Bake the Book: Bailey's Fudge Squares

Sweets Emma Kobolakis Post a comment

Booze? Check. Chocolate? Check. Nuts? Check. More

Bailey's Fudge Squares

Serious Eats Emma Kobolakis 1 comment

Mmm, fudge. A hit of Irish cream liqueur in the base and the topping makes these squares a very boozy treat indeed. Dark and white chocolate are swirled together to make the base, their richness interrupted only by chopped nuts of your choice. More

Know Your Sweets: Candy Hearts

Sweets Sarah Baird 2 comments

Candy hearts are a centuries-old, endearment embossed sweet that have become synonymous with shoeboxes full of Valentine's Day cards and a chalky, (potentially tooth-shattering) texture. Learn what candy inspired them, what flavors the colors are supposed to mean, and more! More

8 Homemade Truffles to Make for Valentine's Day

Sweets Ashley Tam Post a comment

What's sweeter than a box of chocolates on Valentine's Day? A homemade box of chocolates, especially ones with exciting flavors. More

We Try the New Draft Beer Flavored Jelly Beans from Jelly Belly

Sweets Maggie Hoffman 4 comments

The beer-flavored beans smell exactly like the floor at college parties: which is to say, carefully cleaned with Milwaukee's Best. More

Christmas Candy Booze: Holiday Candy Gets in the Spirit

Drinks Lizz Schumer 9 comments

What's better than washing down your favorite Christmas candy with your favorite spirit? Sneaking those candies into said spirits, of course! Armed with a crazy array of seasonal candy and a liquor cabinet stocked with booze (plus mason jars with tight-fitting lids) we set about to figure out how to make holiday candy-flavored liquor. More

We Try Every Flavor of Amy's Candy Bars

Sweets Brooke Porter Katz 3 comments

Can a company like Amy's Kitchen—known for its organic, preservative-free products—compete in the candy bar market? We put them to the test. More

Cookie Monster: Dark Chocolate Cranberry Walnut Brickle

Sweets Carrie Vasios Mullins Post a comment

Well, well what do we have here? Graham crackers layered with toffee, dark chocolate, cranberries, walnuts, and fleur de sel? Something that's crunchy, sweet, salty, chocolatey, nutty, and fruity? Yup, sounds like holiday crack is back. More

Cranberry Chocolate Walnut Brickle

Serious Eats Carrie Vasios Mullins 7 comments

There's a reason that brickle is also called 'crack'—this stuff is crazy addictive. Graham crackers are baked with a quick homemade caramel then given a layer of melted dark chocolate scattered with cranberries and walnuts. A sprinkle of fleur de sel takes it over the top. More

Bake the Book: Chocolate Covered Toffee with Pumpkin Seeds and Sea Salt

Sweets Emma Kobolakis Post a comment

The desserts of The Gramercy Tavern Cookbook are something else. They're simple, almost starkly so. You might find yourself asking, is that all it takes to make something that looks that good? In the case of chocolate covered toffee, the answer is a resounding yes. It doesn't get simpler than semi-dark chocolate and buttery caramel. Adding toasted pumpkin seeds amps up the fat, and sea salt gives it that addictive quality that makes such treats disappear so quickly. More

Chocolate-Covered Toffee with Pumpkin Seeds and Sea Salt

Serious Eats Emma Kobolakis 1 comment

It doesn't get simpler than this toffee made with semi-dark chocolate and buttery caramel from The Gramercy Tavern Cookbook. More

How to Make a 7-Layer Candy Bar Dip and Become a Halloween Hero

Sweets Jamie Feldmar 22 comments

Sometimes, if you hang around the Serious Eats office late enough, weird things start to happen. Like the time Max and I, clocking overtime to meet a tight deadline, decided that making a 7-layer candy bar dip was a reasonable undertaking. You ask "why,"; we say," because it's obviously the best idea in the history of candy!" More

Hi-Res Photo of the Day: A Gummy Candy Ark

Sweets Max Falkowitz 1 comment

What happens when you go to Economy Candy and clear the store out of all their gummy candy animals? You let them have a little party. In this case it's an End of the World party, and the gummy bears, penguins, and lobsters are going out in style. More

Weekend Baking Project: Monster Spicy Brittle Candy Bar

Sweets Carrie Vasios Mullins 9 comments

Halloween is coming. And instead of giving out some of your latest batch of pickles witches' noses, try handing out shards of this monster brittle instead. It's basically a cocktail nut-and-apple encrusted, spicy, brittle-based, chocolate-covered, and caramel corn and pepita-sprinkled candy bar and it's scary how good it is. More

Why Have I Never Tried: Lion Bars?

Sweets Jamie Feldmar 14 comments

Somehow I'd never seen Lion before, despite its place in the pantheon of beloved British candy bars. Here's what I thought of my first taste. More

American Classics: Spooky "Chocolate Salami"

Sweets Alexandra Penfold Post a comment

If you're looking for a wicked easy, sort of spooky sweet to add to your Halloween festivities, give this chocolate and marshmallow treat a try. More

More Posts