Salted caramels have been experiencing quite a heyday recently - and with good reason! They're delicious! But salted caramels are only the beginning. What about making blood orange caramels? Or caramels made with crème fraîche? More

A confession: we've always been a bit addicted to Marshmallow Peeps. Though they're terribly sweet and often stale, there's just something about them that makes us keep buying them every spring. (Perhaps it's the twisted joy of biting off their heads?)

This year, after a particularly stale box, we just couldn't shake the idea of making them ourselves. But two failed batches later, where the poor little chicks looked like an ice cube on an Arizona sidewalk, we were starting to think it wasn't possible. Then we found the perfect recipe. More

When we last stopped in at Chinatown Food Market in Kansas City, we went home with our usual fare, although something unusual (to us) caught our attention and ended up in our basket at checkout. We're pretty familiar with the taste of most snacks and candies at Asian markets, but this one was new to us. Can you guess what it is? More

Crunchie bars are one of our absolute favorite British candies. Called Violet Crumbles in Australia, these are airy bars of caramel-like "honey comb" coated with a thin layer of chocolate. So far our addiction has been limited by the availability of the candy bar here in the states - but no longer! More

We hate cough drops almost as much as we hate coughing. The ones we buy in the store either taste like candy or some kind of poison, and the throat-soothing affect of either is always a little dubious. But here are some cough drops we think we can get on board with: the homemade kind! More

The sun is finally shining again in our corner of the world, but there's still a thick blanket of snow on the ground. So we turned to one of our favorite books, Little House in the Big Woods, and made a snow treat we've been wanting to try for years. More

Q: Is there a natural alternative to paraffin wax for candy coating? I have made the most delicious pistachio cookies (Martha's recipe) that are dipped in chocolate but melt the minute you touch them.

The normal wax is full of artificial ingredients and chemicals, no thanks! I would love some tips!

Sent by Linds More

Q: I'm wondering if you can help me salvage a batch of caramels. I made two batches yesterday — the first was plain fleur de sel caramels and turned out perfectly. In the second batch I infused the cream with thyme but otherwise it was the same recipe. It hardened like a brick.

Could I put it back in the pan, melt it down, and add more cream? And if I did this, would it still keep at room temperature like they originally would?

Sent by Brittany More

I know I've only just arrived here at The Kitchn and I was raised to always be a polite guest, but I'm going to start this guest post out on a note that could ruffle some feathers. I'm a mug of spiked hot mulled cider in and I'm feeling a little daring, so here goes nothing: I don't much like Christmas cookies. Blasphemous, I know. Especially for a food blogger. Writing a holiday guest post. Mere days before Christmas. More

Gifts of the edible sort are some of our favorites to give or receive! A little packet of cookies or a jar of cocoa mix can is the perfect way of saying "from my kitchen to yours." Here are our top choices for treats that can be made ahead, wrapped up, and survive a trip through the mail: More