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Sweetened condensed milk, brown sugar, corn syrup and butter are cooked on the stove until thick to make this sweet caramel sauce.
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Vermont maple syrup is combined with a Vermont maple breakfast stout, salt pork, and dried beans resulting in a sweet and savory batch of slow-cooked baked beans.
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These chocolate-cherry scones are made with Amarena cherries, which have an intense sweet cherry flavor and pair perfectly with chocolate.
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Originally made with shaved ice, now made in a blender.
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This hot chocolate recipe uses milk substitute of coconut-almond milk blend to achieve a hot chocolate evocative of the Almond Joy® candy bar.
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F&W's Grace Parisi experiments with ever-versatile caramel to make these chewy candies.
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This recipe is by Kay Rentschler and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This quick cocktail is full of big, bold southern flavor thanks to a mix of bourbon, fresh grapefruit, and citrusy basil. A perfect accompaniment to a Texas-sized steak and other barbecue fare.
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A delicious tropical adult drink!
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The Tom Collins is a classic gin cocktail that's a bit tart thanks to lemon juice, a bit sweet thanks to simple syrup, and a bit fizzy thanks to club soda.
Ingredients: ice, gin, lemon juice, syrup, club soda, lemon
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Pineapple juice, grenadine, lemon juice, and instant tea powder are the base components of a simple and tasty fruit punch you can make for a crowd.
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This peach dump cake only needs three ingredients to make a sweet and golden cake ready in less than an hour.
Ingredients: peaches, yellow cake mix, butter