Cookbooks

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.

This nut paste infuses candies with a rich hazelnut flavor and crunchy texture.

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.

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.

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

For this confection you can use practically any combination of nuts or dried fruits and any type of chocolate. Making bark is a good way to use up valuable leftover chocolate.

Nougatine squares surround a creamy chocolate ganache center in this candy. I love the contrast of textures that is so satisfying.

These candy bars are loaded with the best that California has to offer. Toasted almonds, candied orange peel, and raisins are combined to make a delicious chunky candy bar.

The inspiration for this candy came in Paris, where I tasted a wonderful chocolate-lemon ganache at one of the best chocolate shops. Be sure to use freshly grated lemon zest for the best fresh lemon flavor.

This combination of two pure flavors is delicious. Sometimes I substitute toasted and skinned hazelnuts for the almonds.

Toasted coconut covered with chocolate makes this delicious candy. I love the contrast of texture that the crisp toasted coconut provides.

This is the ideal candy for peanut lovers!

These scrumptious candies bring together three eminently compatible flavors: orange, hazelnut, and chocolate. For the best flavor, be sure to use homemade candied orange peel. These clusters are easy to make and always receive rave reviews.

Truffle cream is piped into foil, fluted-edge candy cups and chilled to form these delectable bite-size candies. Before they are eaten, the foil cups are peeled away, leaving a fluted design in the chocolate.

Caramel is another perfect flavor match with chocolate. I love these with after-dinner coffee.

The pungent flavor of crystallized ginger blends perfectly with the richness of white chocolate. These truffles have a slightly granular texture, which adds to the pleasure of eating them.