Candy & Sweets

These chewy treats are like caramel apples in candy form, combining the tangy-sweet flavor of cider with buttery cara...

Christina Bhan and Paula Barbosa of My Sweet Brigadeiro (mysweet.com) make 20 different versions of these chewy Brazi...

These chewy, sprinkles-coated balls (called brigadeiros in Portuguese) are more like chocolate caramels than French-s...

Cayenne-spiked cashew brittle is delicious alongside crunchy chocolate bark.

Dessert doesn’t get much easier than store-bought shortbread cookie bars dipped in melted bittersweet chocolate and t...

These nuts are an addictive combination of sweet, spicy and sticky-crunchy.

Grace Parisi's cake pops are easy to make: Crumble store-bought pound cake; mix with lemon, sugar and butter; then sh...

These icky-cute mice feature three kinds of chocolate: semisweet in the creamy, cakey center and white and bitterswee...

Christina Tosi, sugar genius at NYC's Momofuku and author of The Momofuku Milk Bar Cookbook, transforms her trick-or-...

Didier Murat makes this soft, chewy nougat at Vergennes Laundry and also sells it under the Vadeboncoeur label online...

Christina Tosi, sugar genius at NYC's Momofuku and author of The Momofuku Milk Bar Cookbook, transforms her Hallo...

At the Penny Ice Creamery in Santa Cruz, California, Kendra Baker uses caramel ice cream in her bonbons, which have a...

"I'm more addicted to chocolate than I am to sugar," says chocolatier Jacques Torres. A small piece of this super-chu...

Use a fairly bitter dark chocolate to balance out the sweet, creamy peanut butter ganache filling and the tangy raspb...

This is Grace Parisi's sophisticated version of magic bars, that chocolate-coconut bake-sale favorite. Browning t...