Candy

A simmer and soak in sugar syrup glazes kumquats and liquifies their interiors so they taste like delicious shots of marmalade.

Chef Jody Williams serves this truffle mixture family-style at holiday parties, with spoons, so guests can scrape off shavings of ganache and toss them through cocoa powder or sandwich between wedges of clementine.

Traditionally made with ube (Filipino sweet potato), this recipe will work with any purple or orange sweet potato or yam.

These are like homemade sour candy and we can't stop eating them. Here’s an idea for the leftover citrus flesh: Use the juice to make curd, then gift it in jars.

For fall gatherings—everything from back-to-school to Thanksgiving—this colorful wreath makes an elegant centerpiece. The leaves are created by painting melted candy wafers on maple leaves, letting it harden, then peeling off the leaf to reveal a stunning edible replica.

These easy-to-make peanuts will make you feel like a chocolatier assembling a world-class candy bar. If you're anything like me, you can't keep chocolate bars around the house without breaking off a hunk every time you pass by, so by all means double the recipe if you want, just to make sure there's enough for folding into the ice cream later on.

This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.

These naturally dyed sprinkles are just as vibrant as store-bought—plus, they taste like raspberry lemonade, thanks to freeze-dried berries.

Raw cacao powder retains a higher portion of nutrients than more common cocoa powder, which is usually heated during manufacturing. Swap the almond meal here for hazelnut meal, if you prefer.

Somewhere between a fudgy chocolate truffle and a Tootsie Roll is the Brazilian confection known as the brigadeiro.