Sweet Inspiration from Dylan's Candy Bar

Is a sweets table on your wedding reception must-haves? If so, you just might want to take some inspiration from candy connoisseur Dylan Lauren (daughter to Ralph), who opened her first candy store in 2001 and most recently published her first book, Dylan's Candy Bar, which hits shelves tomorrow. The flagship store, which is located in New York City, is 15,000 square feet and has more than just chocolate and gummies. Here you'll find a soda fountain, over 100 ice cream and frozen yogurt flavours, a cafe and bakery! Other sweet treats Dylan's carries includes bulk candy (like gummy worms, to peach rings), novelty candy and even nostalgic stuff like Pixy Stix and Pez. We're big fans of the cute packaging and classic chocolate bars. In Dylan's new book she shares her creative ideas for taking candy and transforming tables, gifts and parties, as well as shares some sweet recipes from fondue to cocktails. May be a place to find some wedding ideas?

Now's the season to cozy up with a cup of something warm, so while you're browsing through wedding mags (like Weddingbells!), you can whip up a REAL hot chocolate. Just follow the recipe below straight out of Dylan's new book.

From Dylan’s Candy Bar by Dylan Lauren

Makes 1 cup

1 cup whole milk

5 tablespoons (1 ½ ounces) Dylan’s Candy bar Belgian Chocolate shavings

Or 1 ½ ounces good-quality dark chocolate or milk chocolate, finely chopped

1 teaspoon sugar (if using dark chocolate)

2 spoonfuls whipped cream

1 tablespoon mini marshmallows

Heat the milk in a small, heavy saucepan just to a simmer over moderately low heat.

Whisk in the chocolate and, if needed, the sugar. Whisk until chocolate is melted and mixture is smooth. Serve in a mug, topped with whipped cream, marshmallows, and extra chocolate shavings.

Excerpted from Dylan's Candy Bar by Dylan Lauren Copyright © 2010 by Dylan Lauren. Photograph Copyright © 2010 by Quentin Bacon. Excerpted by permission of Clarkson Potter, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.