Royal icing is frosting that's made from confectioners' sugar, egg whites, and flavorings, and used in many ways to decorate cookies and cakes. The biggest difference between buttercream frosting and royal icing is texture-buttercream is creamy and soft; royal icing hardens to a candy-like texture. This easy royal icing recipe is great for decorating or flooding sugar cookies, piping festive holiday decorations on a gingerbread house, or attaching decorations (like flowers or buttercream roses) to the tops of cakes or cupcakes. Watch the video to find out how to make royal icing, and read on for storing tips and easy recipe instructions.

Homemade Coffee Cream or Peanut Butter filled Chocolates are easy to make no cook, no bake decadent filled chocolates perfect to give as edible gifts to your loved ones or as an indulgent treat for you and your family!

These easy homemade filled chocolates (vegan chocolate candy) are a versatile and delicious dessert, treat, or gift for a loved one. They are made with a healthy combination of a dark chocolate shell and lightly spiced chocolate nut filling (or the filling of your choice!).

While you can buy canned sweetened chestnut puree, it's hard to beat making your own. This recipe for sweetened chestnut puree can be used in many desserts, such as the French recipe Mont Blanc. When combined with whipped cream, chestnut puree makes a great Hungarian-style filling.

Gooey and sweet, marshmallows — both mini and full-sized — are an easy treat to make at home. Once you have my base recipe down, the possibilities are endless. For example, add peppermint oil for a holiday spin or cocoa for chocolate lovers. Or just pop a couple in a cup of homemade hot chocolate. Both U.S. standard and metric measurements are listed, but for consistently delicious results, go metric. This recipe first appeared in Season 11 episode 12 of Good Eats. They arrived on the scene between the late 1700s and early 1800s. The oldest recipe I found dates back to 1757. Pâte de guimauve is a French confection said to have originally been comprised of sugar, egg whites, and marshmallow root extract. The mixture was functionally an unbaked meringue left to harden.

Sampalok Candy

Have you ever had the Taiwanese Crunchoco Cookie made by Yi-Mei (義美）foods? Well if you like crunchy chocolate cookies you will definitely love these! The best way to describe them is crunchy chocolate crumbles bound together in a cookie. They’re addicting!

From: Ready for Dessert by David Lebovitz. During the brief cherry season when fresh cherries are abundant (and inexpensive), I make as many batches of candied cherries as I can, as they keep beautifully in their syrup for months in the refrigerator. I'll add a handful of candied cherries to a fruit crisp before baking, or drain them well and fold them into a batch of just-churned ice cream. They are particularly good spooned over lemon desserts, such as Tangy Lemon Frozen Yogurt (page 174) and Lemon Semifreddo (page 65), and are delicious used in place of the chocolate-covered peanuts in White Chocolate-Ginger Ice Cream (page 149). Or, if no one's looking, I just pluck one from the jar and pop it into my mouth.

This Easy Candied Lemon Peel Recipe Makes Perfect Sweet And Zesty Peels! If you are looking for an easy candied lemon recipe, you are in luck! These candied peels – coated in sweet, hardened sugar – look great and are a super useful ingredient in the kitchen. When prepared right, candied lemon peels bring just the right amount of zest and lemony bitterness to any recipe!

Candied lemon slices are completely edible. That makes them perfect to top on cakes, cupcakes, bars, and any other dessert recipe! They are beautiful and add a touch of elegance to your treats. You can also eat them like candy, serve with a cocktail, or add them to a cup of tea.

Panforte is traditionally found in Tuscany. Or more specifically, in Siena, a place I’ve not been. But if I did go, I probably would never leave because a friend went once and brought me back an overwhelming assortment of different kinds of panforte di Siena for me to sample. And let me tell you — I was beyond thrilled to have so many to try.

A few years ago I got a message from a nice young couple that had worked their way through each and every recipe in Room for Dessert, my first book, and wanted me to sign their copy. And let me tell you, these kids were really pioneers, as this was well before the “cook every recipe from the book” blogs got so popular—they didn’t even have a blog! When I met them, the book was filled with bookmarks and stains of all sorts. Obviously well-used, they really didn’t even need to tell me that they’d made everything in the book. But they did confess that the only recipe they couldn’t make was the candied citron, because they couldn’t find any citron.

Compared to almond paste, marzipan has a higher proportion of sugar, which makes it sweeter, smoother, and more pliable—think Play-Doh. It's typically rolled, molded, dyed, and/or shaped (like into these adorable fruits!) and served as its own or used as a decorative element in larger desserts.

Homemade marshmallows are admittedly a tad time-consuming. But they taste loads better than store-bought. It’s also a really cool process to make them. If you’re the kind of cook who likes trying new techniques and getting in there to see how something’s made, this project is all you. (There’s a video to watch at the link.)