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.
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Booze? Check. Chocolate? Check. Nuts? Check.
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.
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!
What's sweeter than a box of chocolates on Valentine's Day? A homemade box of chocolates, especially ones with exciting flavors.
The beer-flavored beans smell exactly like the floor at college parties: which is to say, carefully cleaned with Milwaukee's Best.
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.
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.
From In Good Taste
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.
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.
From Oh My Sugar High
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.
It doesn't get simpler than this toffee made with semi-dark chocolate and buttery caramel from The Gramercy Tavern Cookbook.
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!"
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.
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.
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.
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.