Confection, Candy & Truffle Recipes
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Almond Brittle
Almond Chocolate Bars
Almond Chocolate Creams
Almond Fondant Balls
Almond Fondant Sticks
Brazil Nut Maple Brittle
Cherry Chocolate Creams
Chocolate Butter Creams
Chocolate Caramel Walnuts (Uncooked Fondant)
Chocolate Coated Almonds
Chocolate Coconut Cakes (Coconut Fudge)
Chocolate Divinity
Chocolate Marshmallows
Chocolate Nougatines
Chocolate Nut Caramels
Chocolate Oysterettes
Chocolate Peanut Clusters
Chocolate Pecan Pralines
Chocolate Peppermints
Classic Peanut Brittle
Coconut Brittle (Using Fresh Grated Coconut)
Coffee Panocha
Cooked Marshmallows
Double Fudge
Fig and Nut Chocolates
Fruit Fudge
Fudge Hearts (Cut Out Shapes)
Ginger, Cherry, Apricot, and Nut Chocolates (Uncooked Fondant)
Golden Fudge
Hazelnut Brittle
Maple Fondant Acorns
Maple Panocha
Marbled Fudge
Marshmallow Fudge
Molasses Chocolate Kisses
Parisian Sweets (Sugar Coated or Chocolate Dipped)
Penuche Nuts
Penuchi (Penuche)
Peppermints and Chocolate Mints (Uncooked Fondant)
Pistachio Chocolate Creams
Plain Chocolate Caramels
Puffed Rice Brittle
Ribbon Caramels
Rose Flavored Chocolate Creams
Smith College Fudge
Stuffed Dates
Sunflower Seed Brittle
Surprise Chocolate Creams
Turkish Paste
Vassar Fudge
Velveeta Fudge
Walnut Cream Chocolates
Wellesley Marshmallow Fudge
Wilton No-Beat Penuche

Index of Recipes
Pastry & Baking Charts
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Cake Recipes
Frosting, Buttercream,
Icings, Glazes
Cookies, Bars & Biscotti
Confections, Truffles, Candy
Pies, Tarts, Tartlets
Crusts, Shells, Bases
Quick & Yeast Breads
Desserts
Basic Recipes
Frozen, Ice Creams, Sorbet
What the...?
Savory Items for Tea Menus
Industry Recipes, Quantity Scale
Index of Recipes

Charts below are in:

Conversion to Metric
Conversion to US
Equivalency & Common Measures
General Oven Chart
Ice Cream Scoop Measures
Measures, Equivalents and Substitutions
General Can Sizing
Metric Units of Measure
Sugar Stages
Temperature Conversions