6 easy recipes to make sweets at home

Like baking, making candy is an exact science. Unlike bread, although not nearly as common. There are a number of reasons for this, but the main reason seems to be that it’s more difficult. Many tools are required; Measurements and temperatures must be accurate; And the high temperatures needed for some recipes can be very dangerous.

However, there are some dessert recipes that are fairly easy to prepare. The recipes listed below require tools and supplies such as candy thermometers, pots and pans, and baking sheets, but they generally use ingredients you may already have in your kitchen. These recipes require a little more care than baking, and may require precise temperatures and the knowledge needed to temper chocolate, but they are great recipes to follow at home or in your dorm kitchen.

candied peel

This dessert recipe is a great way to use up citrus peels that would otherwise be thrown away. It can be used with most citrus fruits, but the most common is orange peel.

This recipe calls for four oranges, four cups of water, four cups of granulated sugar, and a quarter cup of light corn syrup.

Cut the peels into long, thin strips. Remove any fruit or white pulp that may be stuck to the peel. Then put the slices in a saucepan, cover with water and bring to a boil. Strain and repeat at least two more times to reduce the bitterness of the peel.

Next, combine water, sugar, and corn syrup in a large saucepan, then place over medium heat, stirring until sugar dissolves. Next, reduce the heat and add the peels.

Leave the peels on low heat for 60 minutes until the streaks become transparent. Avoid boiling it as this may spoil its texture.

Remove the pot and the peels from the heat and let them cool until they reach room temperature. Then remove the peels and let them dry on a wire rack for at least 30 minutes.

Then, you can roll the crusts in the sugar to cover them. Let them dry overnight.

Candied crusts are very simple but can also be used in other recipes, such as cakes and biscuits.

Easy Chocolate Dessert

Fudge is such a versatile dessert that almost anything can be added to it: dried fruits, nuts, seeds, and other sweets, among other things. It’s also a great holiday treat.

For a basic chocolate fudge, you’ll need a 14-ounce can of sweetened condensed milk, ¼ cup unsalted butter (cut into pieces), three cups of chocolate chips, and 1 cup chopped walnuts.

All ingredients can be mixed in a double boiler or even in a microwave. Heat the chocolate until it melts, stirring occasionally. Remove from heat or from the microwave, stir in the nuts, and pour into a greased eight-inch square dish.

Next, put the fudge in the refrigerator for about two hours, or until firm. To serve, you can cut it into small squares.

This recipe is very easy, but you can use it to impress and please your friends and roommates.

Pretzel Chocolate Toffee Bark

Chocolate bark is also a versatile dessert recipe. For this specific recipe, you’ll need 1/2 cup of hard pretzels, 1 cup of chopped toffee and 18 ounces of chocolate. Salt can also be used on top of this chocolate bark.

You will also need a baking sheet and aluminum or parchment paper to cover it.

Melt and soften the chocolate, then add 1 1/2 cups of pretzels and three-quarters of a cup of toffee. Spread the mixture in a thin layer on the lined paper. Then sprinkle the rest of the pastry and candy over the top of the spread.

The bark can rest at room temperature for 45 minutes. For faster results, you can also refrigerate it for 15 minutes. After the chocolate has solidified, you can use a spoon, rolling pin, or other tool to break up the chocolate bar into smaller pieces.

candied nuts

Candied nuts are a great study snack as well as a great gift. To prepare it, you will need three cups of sugar, three tablespoons of cinnamon, ¼ teaspoon of salt, and ½ cup of water. You will also need seven cups of any nuts you wish to use, such as almonds, walnuts, or pecans.

Cover a baking tray with tin foil or parchment paper.

Place a large saucepan over medium heat, then add the water, sugar, salt and cinnamon. Stir occasionally. When the mixture begins to boil, stir constantly for ten minutes. When the mixture thickens and turns dark, use a candy thermometer to make sure it reaches 238 degrees Fahrenheit.

When it’s exactly that degree, take it off the heat and add the walnuts. Toss the nuts with the sugar mixture, covering them evenly. After that, remove it from the pot and put it on the baking tray. Let them cool completely before breaking up any bunches.

Mint pancakes

This dessert recipe calls for one three-quarters cup of condensed milk, one and a half teaspoons of peppermint extract, four cups of confectioners’ sugar or icing sugar, three cups of chocolate chips and two teaspoons of margarine.

To prepare the mint filling, mix the condensed milk with the extract. Then start adding a little sugar at a time until a dough-like ball forms. Roll it into small balls and place them on a piece of wax paper. Let the pancakes dry at room temperature for about two hours.

To make the chocolate topping, mix together the chocolate chips and margarine. Use a bowl to dip the pancakes into the chocolate mixture. Then set it aside on wax paper and let it cool until set.

Like fudge, mint pies are a great dessert to make for the holiday season.


With its golden color, this candy resembles honeycomb produced by bees. This dessert recipe calls for 1 cup of sugar, 1/2 cup of water, 2 tablespoons of honey, 1/4 cup of corn syrup, and 2 teaspoons of baking soda.

Line an 8″ x 8″ skillet with parchment paper.

Add sugar in a saucepan, then add all other ingredients except baking powder. Mix and heat until it reaches 300 degrees Fahrenheit.

Remove the pan from the heat and quickly stir in the baking soda. Then pour it into the prepared pan. Let it cool until it hardens. Then crumble the board to make honeycomb candy bars.

Chocolate dishes

This recipe calls for 1 pound of chocolate and 16 balloons of water.

Inflate the balloons, but be careful not to over-inflate them. Melt the chocolate and dip the balloons so that they are evenly coated on all sides. Lay the balloons on parchment paper and hold them upright until they are flat.

Once you are sure the bowl of chocolate is completely set, slowly let the air out of the balloon. Emptying too quickly may crack and spoil the chocolate. When the balloon is completely empty, remove it from the chocolate.

Chocolate bowls are a fun way to serve up ice cream, fruit, or even the other dessert on this list.