Here's a recipe from "Chocolates and Confections," the step-by-step candy-making treatise authored by Culinary Institute of America instructor Peter Greweling that's reviewed in today's Buffalo News.

Looking for your new favorite fruit jelly recipe? Try out this simple and customizable one, which also shows you how to make pectin from apples. Jellies made from just the juice of fruit are the most ...

The pectin (rather than gelatin) makes these jellies perfectly suitable for the vegetarians on your gift list. Rolling in sugar after the jellies are cut makes them sparkle -- perfect for the holidays ...