menu of recipes:
candy and confections
Candy, Confections, Sweets, Chocolates
- Almond Brittle
- Almond Chocolate Bars
- Almond Chocolate Creams
- Almond Fondant Balls
- Almond Fondant Sticks
- Basic Truffles
- Brazil Nut Maple Brittle
- Bonfire Toffee (Black Treacle Toffee)
- Butter Truffles
- Carrés Orange
- Cherry Chocolate Creams
- Chocolate Brownies
- Chocolate Butter Creams
- Chocolate Caramels
- Chocolate Caramel Walnuts
- Chocolate Coated Almonds
- Chocolate Cocoanut Cakes
- Chocolate Divinity
- Chocolate Marshmallows
- Chocolate Nougatines
- Chocolate Nut Caramels
- Chocolate Oysterettes
- Chocolate Peanut Brittle
- Chocolate Peanut Clusters
- Chocolate Pecan Pralines
- Chocolate Peppermints
- Chocolate Popcorn Balls
- Classic Peanut Brittle
- Coconut Brittle
- Coffee Ganache
- Coffee Panocha
- Cooked Marshmallows
- Croquant
- Dakota Caramels
- Double Fudge
- Fig Nut Chocolates
- Fruit Fudge
- Fudge Hearts
- Ganache Chartreuse
- Ginger, Cherry, Apricot, Nut Chocolates
- Golden Fudge
- Hazelnut Brittle
- Maple Fondant Acorns
- Maple Panocha
- Marbled Fudge
- Marshmallow Fudge
- Microwave Peanut Brittle
- Molasses Kisses
- Parisian Sweets
- Pâte de Fruits
- Peanut Brittle Molasses
- Penuche Nuts
- Penuchi (Penuche)
- Peppermint Chocolate Mints
- Pistachio Chocolate Creams
- Plain Chocolate Caramels
- Praline Nicolas
- Puffed Rice Brittle
- Ribbon Caramels
- Rose Chocolate Creams
- Salted Virginia Peanut Brittle
- Smith College Fudge Recipe (1909)
- Spiced Pecan Butter Brittle
- Stuffed Dates
- Sunflower Seed Brittle
- Surprise Chocolate Creams
- Turkish Paste
- Vassar College Fudge Recipe (1909)
- Velveeta Fudge
- Wafer Tuiles
- Walnut Cream Chocolates
- Wellesley College Fudge Recipe (1909)
- Wellesley Marshmallow Fudge
- Wilton No-Beat Penuche
