Candy

Along with the Genutine, this mallow's structure and lightness comes from a sort of soy "fluff" that mimics an egg-white meringue. Even if you're not vegan, it's good fun seeking out a few exotic ingredients and taking an adventure into molecular gastronomy to whip up these little pillows of heaven.This marshmallow-making process is different—and it doesn't require the use of a candy thermometer!

Raspberry jam is the core of these delightful candies.

Sparkling and clear, these fruit jellies are fun to make.

Dates stuffed with marzipan are an exotic confection of Middle Eastern origin. They are a snap to prepare.

This tangy and chewy candy uses pecans and a generous amount of orange marmalade.

Dipping strawberries in chocolate is so easy and the results are so delicious. The flavor combination can’t be beat.

Apricot and chocolate is a superb combination of flavors. This fruit confection makes an attractive presentation.

A popular ingredient in many confections, candied orange peel is also delicious eaten plain or dipped in chocolate.

Dried apricots and dates are mixed with honey, shaped into balls, and rolled in coconut to make a chewy, delectable confection.

Lighter than air, these sweet puffs of divinity will melt in your mouth.

This unusual fudge is flavored with the same spices and other ingredients that create the warm, robust flavor of gingerbread.

I originally created this recipe for Bon Appétit magazine. With its deep undertones of coffee and chocolate, it is one of my favorites.

This chocolate-dipped nougat combines praline paste and hazelnuts. It is always a winner, especially with chocolate lovers.

Torrone is the Italian version of nougat. The origin of torrone is uncertain, but legend has it that it was served in Cremona, Italy, during the reign of Francesco Sforza, in the fifteenth century. Torrone is full of almonds, hazelnuts, pistachio nuts, and honey.

This chocolate nougat has a pronounced honey flavor. It is soft and chewy, with a slight crunchy texture from the hazelnuts.

If you like cappuccino, you will love this fudge. It goes perfectly with after-dinner coffee.

This is the old-fashioned fudge remembered from childhood. It is rich and creamy with lots of chocolate and walnuts. My husband says this tastes like the fudge his grandmother used to make.

The idea for this fudge came to me while I was eating coconut on the beach in Hawaii. If you like the taste of coconut and vanilla, you will love this all-white confection.

Maple and pecan are a fabulous flavor combination. Make sure to use pure maple syrup for this yummy fudge.

In these candies, two layers of natural-colored marzipan surround a rich chocolate cream filling. They are cut into squares and dipped in chocolate for a doubly delicious flavor.

This one-bite goody has chocolate both inside and out.

Chocolate and hazelnuts are a classic combination. This confection is made by dipping hazelnut butter caramel into chocolate.