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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

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

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

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

Spooky Chocolate "Salami"

Serious Eats Alexandra Penfold Post a comment

This spooky chocolate treat is filled with chopped up marshmallows and comes together in a flash. More

Bourbon Balls

Serious Eats Sarah Baird Post a comment

Buttery chocolate-covered bourbon balls with pecans are a perfect Derby Day treat. More

Candied Cherry Tomatoes

Serious Eats Emma Kobolakis 2 comments

Crunchy, salty, sweet, and single-serving, candied cherry tomatoes taste as good as they look. Not surprisingly, the idea for these Cookfight cuties comes from Serious Eats. More

Smoked Salt Pretzel and Potato Chip Chocolate Bark

Serious Eats Yvonne Ruperti Post a comment

Crunchy, salty, smokey, chocolatey—this bark is way to addictive for its own good. More

Bouchon Bakery Marshmallow Eggs

Serious Eats Emma Kobolakis 2 comments

We know it's still January. But these pretty little lighter-than-air eggs give us something to look forward to. Namely, spring. Nothing more complex than marshmallows and decorating sugar, but they're worlds better than anything store-bought. More

Pumpkin Seed Pecan Brittle

Serious Eats Emma Kobolakis Post a comment

The book presents this as more of an autumn treat, but there's no reason to confine the flavors of cinnamon, fleur de sel, and a kick of cayenne to one season. Liven up winter's monotony with the sweetly spicy crunch of this brittle. More

Beer Pretzel Caramels

Serious Eats Emma Kobolakis 13 comments

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

Serious Eats Emma Kobolakis 5 comments

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

Serious Eats Emma Kobolakis 4 comments

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

Serious Eats Emma Kobolakis 7 comments

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

Chocolate Kix Toffee Bark

Serious Eats Alexandra Penfold 4 comments

All you need is butter, brown sugar, Kix, vanilla, a pinch of salt, and some chocolate to make this crispy, crunchy cereal-based version of my perennial holiday favorite Chocolate Crack. More

Mega Fun-Size Bar

Serious Eats cakespy 4 comments

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

Bacon Praline

Serious Eats Emma Kobolakis 1 comment

Most desserts containing bacon seem, well, a little ham-fisted, but incorporating already-candied bacon into a slightly salty, rich caramel just makes sense. The end result from Baking Out Loud: Fun Desserts with Big Flavors is toothsome, smoky, nutty and sweet. More

Peanut Pralines

Serious Eats Alexandra Penfold 3 comments

These pralines are similar in taste and texture to the outside of a Payday bar and, best of all, they're super simple to make. More

Black-and-White Sesame Brittle

Serious Eats Caroline Russock Post a comment

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

Almond Espresso Toffee

Serious Eats Lauren Weisenthal Post a comment

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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