Candy & Sweets

More suited to a cocktail party than a baseball game, this riff on Cracker Jack by Atlanta pastry chef Taria Camerino...

F&W's Grace Parisi experiments with ever-versatile caramel to make this crunchy toffee.

F&W's Grace Parisi experiments with ever-versatile caramel to make these chewy candies.

This toffee makes a great topping for Five-Spice Glazed Sweet Potatoes. Slideshow: More Tasty Snacks

The Vietnamese love drinking superstrong iced coffee combined with copious amounts of sweetened condensed milk. Joann...

Invite friends to make the toppings for an indulgent ice-cream potluck party—peanut brittle mixed with crispy rice ce...

The quick fix of the moment comes in the form of a little paper cup of frosting. For only 75 cents, Sprinkles Cupcake...

F&W's Melissa Rubel Jacobson sets out bowls of flavored ganache and dishes of coatings so guests can create their...

Fromager Tia Keenan of New York City's Casellula Cheese & Wine Café pairs her crunchy sunflower-seed brittle...

In this smart recipe, Grace Parisi boils orange peels in water, simmers them in sugar syrup and coats them in sugar. ...

Plus: More Dessert Recipes and Tips

Plus: Caramel Cooking Tips

Jacques Pépin flavors truffles with many ingredients, but he is especially fond of the coffee-rum combination in...

Tina Ujlaki adapted this crunchy, buttery, slightly salty brittle from a recipe by pastry chef Karen DeMasco of New Y...