Fudge

Bittersweet chocolate and unsweetened cocoa powder give this simple fudge an almost brownie-like flavor. Kosher salt stirred into the fudge keeps our version from being too sweet, while the flaky sea salt sprinkled on top lends a welcome crunch.

This rich sauce is a perfect topping for crispy, classic Belgian waffles.

Our peanut butter fudge might just be the perfect DIY candy for the peanut butter enthusiast in your life. This terrific sweet-and-salty treat is great just as it is, but you can dress it up in a number of ways. For even more peanut flavor, fold in 1/2 cup of chopped roasted and salted peanuts before transferring the fudge to the baking dish. Or try adding 1/2 cup of bittersweet, white or milk chocolate chips. For a PB&J-inspired treat, swirl in 1/3 cup of strawberry or grape jam.

"I always think of my father when I think of ice cream," Lissa Doumani says. "When we were growing up, we had to have different ice creams for the kids and for Dad—we couldn't touch his stash." Carl has very specific rules about his sundaes: He loves the caramel and hot fudge sauces but refuses to add whipped cream or a cherry.

Wayne Harley Brachman, pastry chef and author of American Desserts, says he likes "to look at things upside down and backwards." That explains his reverse sundae, with its luscious, creamy white-chocolate fudge sauce and cocoa whipped cream. He even uses chocolate ice cream, though he concedes that the traditional vanilla would be just as delicious.

Kate Krader has been making these fudgy, sweet-salty brownies since she was 10 years old. As a kid she used regular table salt; now she recommends a flaky sea salt like Maldon, because the flavor is less harsh and it melts so nicely into the batter, accentuating the chocolaty sweetness.

Bloggers Melissa and Jasmine Hemsley make this minimalist recipe with healthy fats—coconut oil and roasted almond butter—for a sticky, rich and satisfying vegan sweet.