If you’ve ever tried to build a gingerbread house with royal icing, you already know the struggle. You pipe, you hold, you pray, and then you watch one wall slooowly slide out of place like a sugary Jenga tower. Royal icing can work - but if you want something fast, strong, and frustration-free? Nothing beats hot sugar glue.

Humidity is one of the most common—and invisible—variables in candy making. Sugar pulls moisture from the air, so even a solid recipe can behave unpredictably when the environment is damp. Understanding relative humidity, monitoring it, and choosing the right time to cook sugar will give you far more consistent results.

Okay, hold up—did you know you can just make pudding? Like… from scratch? With normal pantry stuff? I always thought pudding came from a little box of mystery powder, but nope. You can whisk it up yourself in minutes and it’s ridiculously good. Below is my vanilla pudding recipe—and chocolate fans, don’t panic, there’s a version for you too!

I grew up on an apple orchard, so when fall rolls around, apples feel a little bit like home to me. Every year, the smell of crisp apples and cool air makes me want to turn them into something sweet—usually with a good dose of sugar involved. This season I pulled together four candy recipes that let apples really shine. They’re cozy, crunchy, a little nostalgic, and exactly the kind of treats that make autumn feel special.

Calling all lemon pie lovers!

I’ve always loved that mouth-puckering, tangy layer of a good lemon meringue pie. That’s exactly what I wanted in these lemon coconut truffles: bright, zesty lemon flavor, softened with a creamy sweetness and rolled in a blanket of shredded coconut. They’re like little bites of sunshine, no fork required. These lemon coconut balls come together quickly, making them perfect for last-minute guests, afternoon tea, or when you just need a citrusy pick-me-up. One bite, and you’ll see why I can’t stop making them.

Here’s a dessert trick that looks fancy but takes almost no effort: homemade magic shell! With just two ingredients and two simple steps, you’ll have a rich, chocolatey topping that hardens instantly when it hits cold ice cream.

What makes this recipe especially great is its flexibility—it’s a ratio-based recipe, so you can make a single serving or a big batch, depending on your needs. It’s quick, easy, and a fun way to dress up any bowl of ice cream. Whether you're hosting friends or just treating yourself, this is one of those recipes that feels impressive without actually being much work at all.

Get ready to fall in love.

Got a chocolate peanut butter lover in your house? Get ready to be the hero of snack time! These crispy peanut butter truffles are the easiest no-bake treat ever—and yes, they’re just as yummy as they sound. Think: creamy peanut butter, crunchy cereal bits, and a chocolatey shell that’s basically magic. Kids can totally help make these (hello, messy hands and big smiles), and grown-ups will be sneaking bites too. Perfect for lunchbox treats, parties, or anytime you need a quick sweet fix!

When it comes to making candy, there’s one ingredient that shows up in recipe after recipe — corn syrup. But why is it such a staple in the candy world? Is it just sugar in disguise, or is there some sweet science behind it? Let’s unwrap the mystery of corn syrup and talk about what it actually does, the different types you might come across, and why high fructose corn syrup gets a bad rap.

Chewy gummy bears take a dip in a shimmering coat of hard candy.

These hard candy-coated gummy bears are like tiny, jewel-toned treats with a satisfying crunch on the outside and that familiar gummy goodness inside. They’re part science experiment, part candy shop fantasy—and totally irresistible. Whether you're making them for a party, gifting them in cute jars, or just treating yourself, this recipe is as fun to make as it is to munch. Get ready to channel your inner candy maker—gummy bears are about to get a serious upgrade!

There’s something nostalgic and comforting about the foods we loved as kids.

For me, the Eatmore bar is right at the top of that list of childhood favourites. Growing up, it was my go-to treat whenever we’d head out fishing for the day. Packed with peanuts and chewy goodness, it gave just the right boost of energy but also felt like a special treat.

What I’ve always loved about the Eatmore bar is that it somehow feels a little healthier than your average chocolate bar—less sugar rush, more satisfying chew. It’s loaded with protein-rich peanuts and has that deep, molassesy flavor that really sticks with you (in the best way). This homemade version brings all that nostalgic taste back, with simple ingredients you can feel good about.

Let’s make this chewy classic together—because some treats are too good to be forgotten.

It doesn’t get much easier than this.

If you're looking for a quick, foolproof treat that looks fancy but takes hardly any effort, almond bark is the answer. This recipe is as easy as it gets—melt, spread, sprinkle and you're done. I usually make mine with white and semi sweet chocolate because I love how it pairs with the toasted almonds, but honestly, use whatever chocolate you like best. White, dark, milk, semi-sweet—they all work beautifully. Whether you're whipping up a last-minute holiday gift or just craving something sweet and crunchy, this almond bark hits the spot every time.

Oreos, but make them fancy.

Want an up-scale little sweet and zero desire to haul out your candy thermometer? Same. These no-bake cookies & cream truffles are about to become your new favorite treat. We’re talking creamy, dreamy bites of Oreo goodness that come together with just a few ingredients and barely any effort. No oven, no fuss—just mix, roll, chill, and try not to eat them all at once (good luck with that). Plus they look fancy so set these out at your next party for a crowd pleaser. No need to mention they were super easy to make, just remember to raise those pinkies when you eat them.

Ah, candy making. That magical time when you pretend you're a kitchen wizard, wielding sugar and heat like some Willy Wonka/chemist hybrid. Everything’s going great—you’re boiling syrup, envisioning silky caramels—until BAM. Suddenly your sugar is throwing a tantrum, crystallizing into a sad, gritty mess. What happened? Who hurt you, sugar?

Spoiler alert: You needed to invite the interfering agents to the party.

There’s something downright magical about sponge toffee. It starts as a humble pot of bubbling syrup, then suddenly—boom!—it erupts into a golden, airy slab of crunchy, melt-in-your-mouth candy. It’s equal parts kitchen science experiment and sweet, crackly nostalgia.

This old-school treat goes by a few names—honeycomb, cinder toffee, hokey pokey—but no matter what you call it, the key to that rich, nostalgic flavour is golden syrup. It gives the toffee its deep caramel notes and that unmistakable melt-in-your-mouth crunch.

Whether you grew up cracking pieces off a big chunk or are tasting sponge toffee for the first time, this recipe will bring the wonder right into your kitchen (with a satisfying whoosh of baking soda drama at the end).

Add an excerpt here. This will be shown when recipes are shared on social media.

Making crystallized ginger at home is ridiculously simple, yet it somehow makes you feel like a kitchen guru. The process involves slicing fresh ginger, simmering it in sugar syrup, and then coating it in even more sugar. The result? A chewy, zesty, slightly fiery treat that somehow manages to soothe a sore throat, settle an upset stomach, and trick you into eating multiple pieces even though you swore you'd stop after one.

Agar-Agar, Gelatin, and Pectin Walk into a Candy Shop…

If you've ever dabbled in gummy candy-making, you know that getting the right texture is like playing a high-stakes game of science and sorcery. And at the heart of it all? The great trio of gelling agents: agar-agar, gelatin, and pectin. They may all turn liquids into wobbly delights, but their personalities—and the candies they create—are wildly different. So let’s break it down.

Is there anything more magical than turning sugar, water, and gelatin into a big, bouncy cloud of sweetness? Making marshmallows at home feels like pulling off a kitchen magic trick. But if you've ever ended up with a sticky mess or something that could double as packing foam… you’re not alone.

I’ll break down for you the marshmallow-making process, common issues, and how to know when you've nailed it—without the stress.

If you grew up snacking on those crunchy, honey-sweetened sesame snaps, you already know how addictive they can be. But what if I told you that making them at home is even easier than you think—and they taste way better? Enter these Toasted Coconut & Sesame Snaps, a delicious twist on the classic treat!

With the nutty crunch of sesame seeds, the rich flavor of toasted coconut, and a perfectly crisp caramelized coating, these homemade snaps are everything you love about the original—only fresher, more flavorful, and completely customizable. No weird additives, no hard-to-find ingredients—just pure, golden, crunchy goodness made in your own kitchen.

If you thought all lollipops were created equal, think again! While they might both be sweet, colorful, and delicious, poured lollipops and pulled lollipops are as different as a drizzle of honey and a stretch of taffy. Let’s break down the differences in a fun (and tasty) way!