'candy' on Serious Eats

Bailey's Fudge Squares

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

Beer Pretzel Caramels

The best endorsement I can give these caramels: I turned them into Christmas presents. Malty, sweet, and just a little crunchy, cut them as large or as small as you'd like, wrap them in wax paper, and get ready to be everyone's favorite this year. More

Snacker Bars

These bars are a serious undertaking. But lucky for them, they are seriously delicious. Based on a bar with a similar name (and I'm sure you can figure out which), the combination of nougat, caramel and chocolate is as classic as it is crave-able. More

Classic European Nougat

At this time of year, store shelves are full of torrone and its varieties. I spotted coffee, cranberry and pistachio versions on my last trip - I also noted the hefty price tag. Make your own, fresh, giant batch of soft, chewy (or firm!) nougat, and flavor it however you like. More

Buttermints

If you've ever been to a fair-to-middling dining establishment, you recognize these mints. The resemblance doesn't extend to flavor, however; buttery, sweet and rich, they taste like little bites of frosting. More

Mega Fun-Size Bar

I had the most incredible idea to make the tiny bars more fun: I'd melt together about 100 of the mini bars to form a monstrous Mega Fun-Size Bar! Now that sounds like fun. More

Almond Espresso Toffee

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

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