Candy

This rendition of peanut brittle is enriched with butter and a dash of vanilla. The butter and baking soda make it opaque instead of clear.

Chocolate caramels with cashews are dipped in bittersweet chocolate for a very chocolaty and nutty candy. These are my husband’s favorite caramel candies.

A relative of English toffee, krokant is a chewy nut brittle rich with almonds, butter, and vanilla. It is eaten plain or dressed up by dipping in chocolate. It is also used to make other candies.

This version of the all-time American favorite is crisp, chewy, and very peanutty. After trying it, you will probably never eat store-bought peanut brittle again.

Nougatine is a crisp nut brittle made by cooking sugar with no liquid. The sugar must be stirred constantly to avoid burning and prevent lumps from forming. Nougatine is eaten plain, dipped in chocolate, or used as an ingredient in other candies.

Espresso adds extra depth to the rich flavor of these candies.

Orange zest—the orange skin, not the white pith—gives a fresh, exciting flavor to these chewy candies.

These caramels are my favorites. They are creamy, chewy, and loaded with nuts.

These caramels combine maple syrup and pecans to produce a potent flavor that is hard to surpass. Be sure to use pure maple syrup.

Fondly known as turtles because of their appearance, these classic candies are pecan clusters topped with rich, creamy caramel then dipped in chocolate. They will definitely impress your friends.

The nuts add an extra layer of both texture and flavor to the distinctive sweet flavor of honey in these delicious caramels.

The brown sugar used to make these caramels greatly heightens their flavor.

These candies resemble the candy bars I used to buy at the movies when I was a child. They are nutty, crunchy, and coated with chocolate.

Bittersweet chocolate gives these caramels their terrific flavor.

Fine sea salt lends its delicious flavor to the inside of these rich, chewy caramels and adorns the top of them after they are dipped in dark chocolate.

There are many molds available in bar shapes. Some are large rectangles with small segments that break apart; some are partially rounded rectangles; others are one piece. Whatever mold you choose, numerous different chocolate fillings can be used to create exciting and unusual candy bars.

These are chewy caramels with the rich, mellow flavor of pure vanilla.

A whole toasted hazelnut surrounded by a rich filling of chocolate hazelnut truffle cream is the soul of these molded candies. They are similar to Italian Baci candies, only better.

These are truly the quintessential caramel. They are chewy and creamy and just plain good.

Wrapped in red foil or covered with edible gold leaf, these molded, solid-chocolate hearts are an impressive declaration of love.