Turn everyday fruit into vibrant, sugary treats with crisp shells or chewy centers. These candied picks take desserts, drinks ...

In 1908, when candy maker William Kolb of Newark, New Jersey, dipped plain apples into a syrup made of melted-down hard candy, he probably had no idea that he'd stumbled upon the trick for making ...

How to candy your olives. The panettone used green olives, and although I haven’t confirmed this with the company, they looked to me like Castelvetrano olives, a mild olive with a bright, nearly ...

Place those in the freezer for about 30 minutes while you get the candy syrup ready. For the syrup, you’ll want to boil the sugar, water, and corn syrup in a pot while stirring.

To make the syrup, in a small pot, combine the syrup and lime juice. Bring to a boil and cook until it is reduced by half. Remove from the heat and stir in the rum, if using.

Continue to cook, stirring frequently, until the syrup registers 240 to 245 degrees on a candy or instant-read thermometer, 1 to 2 minutes. Remove from the heat.

Do not stir or disturb the candy at this point; if the thermometer is attached to the pan, leave it there during the cooling period. Stir evenly until the liquid loses its gloss, starts to become ...