Simple Cooking

The idea for this fudge came to me while I was eating coconut on the beach in Hawaii. If you like the taste of coconut and vanilla, you will love this all-white confection.

Maple and pecan are a fabulous flavor combination. Make sure to use pure maple syrup for this yummy fudge.

In these candies, two layers of natural-colored marzipan surround a rich chocolate cream filling. They are cut into squares and dipped in chocolate for a doubly delicious flavor.

This is the old-fashioned fudge remembered from childhood. It is rich and creamy with lots of chocolate and walnuts. My husband says this tastes like the fudge his grandmother used to make.

Natural marzipan is flavored with chopped candied orange peel and Grand Marnier, then cut into heart shapes.

This attractive and scrumptious candy uses colored and flavored pieces of marzipan that are rolled together and then cut to form concentric multicolored circles.

This one-bite goody has chocolate both inside and out.

Colored and flavored layers of marzipan are stacked one on top of another and cut into squares to create this yummy candy.

This version of marzipan is made by adding ground almonds to a cooked sugar syrup.

These rich and chewy confections are an old-world classic, unusual in that they are first cooked and then baked. A mélange of ingredients, including honey and candied orange peel, is used to make them; their underside is covered with bittersweet chocolate.

Made from almond paste but having a firmer and smoother texture, marzipan is easier to handle. It is used for decorating and as an ingredient in candies.

Chocolate and hazelnuts are a classic combination. This confection is made by dipping hazelnut butter caramel into chocolate.

Molasses adds a tantalizing depth and rich taste to this crunchy brittle.

Sugar, water, butter, and chopped almonds are cooked together until they caramelize to make this rich and chewy classic confection. Cut into rectangular shapes, dipped in chocolate, and covered with chopped almonds, these are hard to resist.

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.

A mixture of almonds and confectioners’ sugar ground together very finely, almond paste has a sweet flavor and is used as an ingredient in many candies.

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.

Praline is a mixture of nuts and caramelized sugar cooked together, cooled, and finely ground. It is used as an ingredient in many candies and confections. Hazelnuts or almonds are usually used to make praline.