Sweet Endings: Affection for Confections

Emily Thompson

"We do it the old-fashioned way here," says owner Tim Dick of the fudge Schmidt's has been making since the '70s, with flavors from classic chocolate to spicy ghost chili.

Michelle Kozak learned how to make rochers-candy with dark chocolate, hazelnut praline and crushed wafers coated with chocolate and almonds-during her pastry training in France. "Rochers means 'rocks' in French," Kozak says. "So they kind of have a rough texture."

It takes a full day for Steven Shalwitz and his mother, Paula Krasnoff, to make their pillow-y French-style, gourmet marshmallows in refreshing rotating flavors like Orange-Raspberry Creamsicle and Thai Lime.

Tasha Amigo uses an ice cream scoop to form her cookies, just like her grandmother did. "It helps with the flavor and makes them thick in shape," Amigo says of her cake-y cookie with a candy crunch. Find her treats online and at The Hills Market.

"It has a honeycomb texture, so it's very easy on your teeth," says Nancy Barcalow, who, with her husband, makes single-pot batches of thick, airy peanut, cashew and chocolate-covered peanut brittles in Reynoldsburg.