1,476 candy recipes

One bowl chocolate fudge made in the microwave with just semi-sweet chocolate, sweetened condensed milk, vanilla, and walnuts. Five ingredients, no candy thermometer, no stovetop.

No-bake chocolate fruit balls with dried apricots, raisins, sultanas, and orange zest, dipped in dark chocolate. A rich, fruity homemade candy with no oven needed.

Stovetop fudge made with semisweet chocolate, butterscotch coating, and marshmallow cream for a two-toned candy that is rich, nutty, and smooth in every bite.

Old-fashioned raisin fudge with unsweetened chocolate, molasses, and chopped nuts cooked to soft ball stage. A rich, dark candy with deep caramel flavor.

Rocky road drops melt milk chocolate with sweetened condensed milk, then fold in marshmallows, peanuts, and raisins for chewy no-bake candy clusters. Five-ingredient holiday treats.

White chocolate coconut truffles with shredded coconut, a splash of coconut liqueur, and a creamy white chocolate ganache center. Easy make-ahead holiday candy.

Homemade peanut butter cups with semi-sweet chocolate, milk chocolate, and creamy peanut butter. Just 3 ingredients to copycat the candy classic at home.

Never-fail fudge with marshmallow cream, chocolate chips, evaporated milk, butter, and walnuts. A foolproof candy recipe that reaches soft-ball stage in 5 minutes of boiling and fills two 9x9 pans.

Creamy stovetop white fudge made with marshmallows, white chocolate, and vanilla. Cut into squares, roll into logs, or dip in chocolate for a sweet homemade candy gift everyone will love.

Microwave fudge made in just 2 minutes with milk chocolate chips, semi-sweet chocolate, and sweetened condensed milk. Velvety smooth, no candy thermometer needed, and loaded with chopped nuts.

Old-fashioned stovetop fudge made with molasses, semi-sweet chocolate, brazil nuts, and flaked coconut. Rich, chewy, and packed with tropical crunch. Yields 2 pounds of homemade candy.

Milk chocolate pralines with pecans, made from a simple sugar syrup with corn syrup and vinegar. These no-bake candies set up fast with a glossy chocolate shell and crunchy nuts.

Layered fudge squares sandwich a homemade marshmallow fondant between two layers of milk chocolate fudge, then top with chopped nuts. Old-school candy-shop technique that yields about 48 squares of three-textured chocolate.

Chef Tom's pecan pralines, the New Orleans-style sugar candy made with brown sugar, evaporated milk, butter, and toasted pecan halves. Drop spoonfuls cooled on wax paper for that signature flaky-creamy bite.

Chocolate-marbled fudge layered with veins of semisweet chocolate suspended in a vanilla cream fudge base. Classic soft-ball candy-thermometer technique with sugar, heavy cream, and corn syrup.

Classic creamy chocolate fudge made from scratch with unsweetened chocolate, evaporated milk and corn syrup, boiled to soft ball stage and beaten until thick. Cuts into 36 squares of dense, fudge-shop-style candy.