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The exacting nature of candy making, along with the exquisite results -- so pleasing to both the eye and palate -- qualify it as an art to many. We've found five fantastic candy recipes that you absolutely must attempt and enjoy, whether you are new to the candy-making experience or are already an enthusiast. 
 

Pecan Bourbon Fudge

(About 60 pieces)

Of course, you could make classic chocolate or vanilla fudge, but so many delectable variations are out there. This one's like Mardi Gras for your mouth!

Ingredients:
2 cups packed brown sugar
1 cup granulated sugar
3/4 cup whipping cream
2 tablespoons corn syrup
2 tablespoons unsalted butter, cubed
1/4 teaspoon salt
Pinch baking soda
3 tablespoons bourbon whiskey
1 teaspoon vanilla
1/2 cup chopped toasted pecans

Directions:
1. Grease bottom and sides of heavy saucepan. Add brown and granulated sugars, cream, corn syrup, butter, salt and baking soda; stir over medium-low heat until melted.

2. Bring to boil over medium heat; boil without stirring, but while brushing down sides of pan with pastry brush dipped in cold water, for 4 to 6 minutes or until candy thermometer reaches 234F (soft-ball stage, when 1 teaspoon dropped into cold water forms soft ball).

3. Dip bottom of saucepan in cold water for 1 minute. Let cool undisturbed on rack until lukewarm (110F), 30 to 45 minutes.

4. With wooden spoon, beat in bourbon and vanilla until thickened, lightened and beginning to lose gloss, 4 to 5 minutes. Stir in pecans. Immediately scrape into parchment paper-lined 8-inch-square metal cake pan, spreading evenly. Let cool until set, about 30 minutes.

5. Remove from pan. Using knife dipped in hot water, cut into 1-inch (2.5-centimeter) squares.

Recipe courtesy of canadianliving.com

Chocolate Chili Truffles

(Makes about 14 truffles)

Food is trending toward the spicy. If you're fired up at the idea of combining chocolate with a spicy kick, try these! Note that couverture chocolate contains 32 to 39 percent cocoa butter. Use the best quality chocolate possible.

Ingredients:

12 ounces couverture chocolate
1/2 cup unsalted butter
1 cup cream (250 milliliters or 250 grams)
1/2 teaspoon powdered cayenne chili
10 ounces couverture chocolate for dipping

Directions:

1. Melt chocolate in the top of a double boiler, stirring until melted over medium heat. Add cream, and stir. Add butter and stir. Sprinkle the powdered chilli into the mixture while stirring with a whisk. Mix until smooth. Remove the mixture from the heat. Pour into a flat baking pan. Cover and refrigerate at least 4 hours.

2. Ensure hands are as cold as possible (wash under cold water or place palms on cold surface). With an ice cream scoop or spoon, scoop some of the firm mixture and shape into rough ball with tips of fingers. Shape balls in palm of hand.

3. Place finished truffles on a flat tray and refrigerate for at least 1 hour.

4. Line a tray with parchment paper. Melt the dipping chocolate in a double boiler over medium heat, stirring until smooth. Using a bamboo skewer to hold the truffles, dip them into the chocolate and place onto the lined tray. Refrigerate for at least 1 hour. Serve with whipped cream and fresh berries, or by themselves.

Recipe courtesy Victor Pisapia, notquitenigella.com

Red Wine Caramel Apples

(Makes 8 apples)

We love this recipe, which puts an adult twist on the irresistible childhood favorite.

Ingredients:
8 small McIntosh apples, stemmed, washed well and dried
1-1/2 cups red wine
2 cups sugar
1/2 cup water
6 tablespoons heavy cream

Equipment: 8 wooden ice-pop sticks; candy thermometer

Directions:
1. Insert a wooden stick halfway into each apple at stem end. Line a tray with wax paper and lightly grease paper.

2. Boil wine in a small saucepan over medium heat until reduced to 1/2 cup, 8 to 10 minutes. Remove from heat.

3. Bring sugar and water to a boil in a 2-1/2- to 3-quart heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from sides of pan with a pastry brush dipped in cold water.

4. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber. Add reduced wine (mixture will bubble up and steam) and swirl pan. Add cream and simmer, stirring, until incorporated, then continue to simmer until thermometer registers 238F.

5. Remove from heat and cool to 200F. Holding apples by the sticks, dip in caramel and swirl to coat, letting excess drip off, then hold apples up (stick end down) for about 15 seconds to allow more caramel to set on apples. Put caramel apples, stick side up, on greased wax paper and let stand until caramel firms up, about 30 minutes.

Recipe courtesy Paul Grimes, epicurious.com

Gourmet Lollipops
(Makes 2 dozen)

Those who prefer a classic, hard candy treat will appreciate this slightly more sophisticated version of the kiddie pop. Note that the recipe adapts to your choice of peppermint or raspberry flavor. The peppermint recipes will be very light green and can be enhanced using a touch of food coloring. For raspberry flavor, make the substitutions at the end of the recipe.

Ingredients:
1 cup water
3 cups packed mint leaves (peppermint or spearmint)
2 cups sugar
1 tablespoon light corn syrup
1/4 teaspoon pure peppermint or spearmint extract

Equipment: candy thermometer, 24 lollipop sticks, cellophane wrappers (optional)

Directions:
1. Lightly oil two large baking sheets. Bring water to a boil in a 1-quart heavy saucepan, then stir in mint and remove from heat. Cool slightly, about 2 minutes, then purée in a blender, about 1 minute (use caution when blending hot liquids). Strain through a fine-mesh sieve lined with two layers of paper towel into a bowl, pressing on and then discarding solids. You should have at least 2/3 cup liquid.

2. Prepare an ice bath.

3. Heat sugar, corn syrup and 2/3 cup mint liquid in cleaned saucepan over medium heat, stirring, until sugar has dissolved. Bring to a boil over medium heat, without stirring, washing any sugar crystals down sides of pan with a pastry brush dipped in cold water and skimming any foam from surface. Put thermometer into syrup and boil until it registers 300F (hard-crack stage), then stir in mint extract. Immediately dip bottom of pan in ice bath to stop cooking.

4. Pour a 2-inch pool of syrup onto one of the baking sheets and quickly put a lollipop stick in it. Continue making lollipops, spacing pools of syrup 2 inches apart. (If syrup becomes too thick to pour, heat to thin it.) Let lollipops cool and harden, about 15 minutes, then gently loosen with a thin metal spatula. If desired, individually wrap lollipops in cellophane wrappers.

Raspberry Lollipops: Substitute 1-1/4 cups raspberries (6 ounces) for mint leaves, use only 2/3 cup water and omit mint extract.

Recipe courtesy epicurious.com

Old-Fashioned Peanut Brittle
(Makes 3-1/2 pounds)

We would be remiss to leave out this fabulous favorite!

Ingredients:
3 cups sugar
2 cups water
3/4 cup light corn syrup
3/4 cup dark corn syrup
4 cups coarsely chopped salted roasted peanuts
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon baking soda
1 teaspoon vanilla extract

Directions:
1. Butter two heavy large baking sheets. Stir first four ingredients in heavy, large saucepan over medium heat until sugar dissolves. Increase heat to high, and boil without stirring until candy thermometer registers 260F, about 40 minutes. Reduce heat to medium-low.

2. Mix in peanuts and butter, and cook until thermometer registers 295F, stirring constantly, about 15 minutes. Add baking soda and vanilla and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheets, dividing evenly. Spread out brittle as thinly as possible.

3. Let stand until cold and hard. Break brittle into pieces. Store in airtight containers at room temperature.

Recipe courtesy of Bon Appetit

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