Candy & Sweets

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. ...

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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...

According to Jacques Pépin, "Pâtes de fruits, or fruit jellies, are very popular around the holidays
...

Jacques Pépin on a French classic: "Pâtes de fruits, or fruit jellies, are very popular around the holi...

This luscious, golden fondue laced with warming spices like ginger and cardamom is perfect after a heavy Thanksgiving...

For a grown-up twist on the classic Rice Krispies Treats, Marcia Kiesel ingeniously swaps out marshmallows for the La...

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Joan Coukos of Manhattan's two-year-old Chocolat Moderne is a self-taught chocolatier. Her bittersweet truffles are c...

Carrie Dove's young son, Jeremy, says these are one of his favorite sweets. The family makes them at Halloween and gi...

While creating this cold, creamy terrine with layers of fluffy coconut mousse and sweet-tart mango sorbet, Lauren Cha...

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