Pomegranate Candied Apples

             Cracklin’ Maple Popcorn

             Gingerbread Fudge

             Honeycomb Candy

             Nutty Honey Taffy

             Maple Marshmallows

             Raw Sugar and Mascarpone Caramels

             Orange Blossom Honey and Walnut Toffee

             Brigadeiros

             —A Sticky Wicket—

             Caramelized Praline Spread

             —Evaporated Cane Juice: The Sidekick—

             Birdseed Brittle

             Maple Spun Sugar

             Bonfire Toffee Lollipops

IS THERE ANYTHING MORE GLORIOUS and glee-inducing than candy? In a health-obsessed world, there’s just something awesome about recipes that are unabashedly reliant on copious amounts of sugar. While one can often successfully trim the sweet stuff from all sorts of cakes, cookies, and creams, candy laughs at you when you try to de-sugar it. Candy is the epitome of “treat”—something to be eaten and savored only every now and again to reap its full day-brightening benefits—and in my opinion should be celebrated for the sugar bomb that it is. But there’s no reason that we can’t make the good even better. It just so happens that there’s no better way to elevate candies and confections than by swapping out white sugar for a variety of flavorful natural sugars that sweeten (and season!) with a variety of complex flavors.