Host of Food Network's Kid in a Candy Store, Adam Gertler visits the Dippin' Dots Store, in Metropolis, IL, where they scoop out of their famous ice cream beads in the planet's largest Dippin' Dots store.

Although made in Chicago, Eli's cheesecake, made with a butter cookie crust, has made many New Yorkers converts. Eli's has been making 200 varieties of cheesecake since 1980, including a Turtle Cheesecake and a Blood Orange Champagne Cheesecake, available as part of the Couture Sampler.

Come time for Halloween, the DeBrito Chocolate Factory has amped up the simple caramel apple into a treat chock-full of creative flavors. Adam Gertler's favorite had to be the caramel apple topped with cotton candy. But for those in need of a pick-me-up, try The Jolt! made with coffee toffee.

On Food Network's Kid in a Candy Store, host Adam Gertler discovers a tradition of candy making at Sconza Candies in Oakdale, CA, where a third generation of the Italian Sconza family now makes Lemoncello Almonds.

The Sinfully Sweet Apple Company in La Verne, Calif., sells far more than your typical caramel apples. The Blue Hawaiian, for instance, has coconut and pineapple, while the Bavarian Cream is covered in graham cracker crumbs. On Kid in a Candy Store, Adam Gertler helped make a festive Holly Apple.

At Olsen's Danish Village, the traditional Kransekage cake (often seen at Danish weddings) has been a delightful spectacle for decades. Olsen's stacks 16 individual pastry rings, then drizzles icing on each layer. Although the cake is a showstopper, Olsen's offers other Danish goodies too.

This "sequel to street food" took Adam Gertler for a spin. Here, the humble cinnamon-sugar churro has been transformed into the gourmet "xooro" (pronounced sure-OH) and filled with dulce de leche and even custard. The gourmet flavors continue with toppings like toasted hazelnuts and bacon.

As an absolute expert of edible drink straws and caramel marshmallows, Hammond's Candies is also home to the "heavyweight champion" of lollipops. They've been perfecting lollipops since 1920 and the giant Birthday Cake Lollipop beats them all — it's roughly 800 lollipops rolled into one.

The chocolates at Eclipse Chocolate not only come in elegant designs and flavors, but they're a sustainable confection too. Eclipse uses only Guillard Chocolate for its signature Rocky Mountain chocolate bar, made with all-natural vanilla bean marshmallows and gray sea salt sprinkled on top.

With locations in Qatar and Turkey (and several in California), Yummy Cupcakes has truly brought its unique cupcakes to the world. The rotating menu features more than 280 flavors, like Green Tea Wasabi Cupcakes and Tomato Soup Spice Cupcakes, which are surprisingly moist, but mostly yummy.

These marshmallows aren't your typical s'more stuffer. At Plush Puffs, they've re-engineered the humble mallow into an artisan confection with flavors like caramel swirl, lemony meringue and chocolate chipetta. For big marshmallow fanatics, order "The Big One," a whopping 2-pound marshmallow.

The chocolatiers at Generations of Lee Gelfond Chocolate pack more than 15,000 chocolate molds into their bag of tricks -- one of the largest collections in the world. On Kid in a Candy Store, Adam Gertler didn't come for their tricks, but instead the giant white and dark chocolate haunted house.

Chef Hasty Torres of Madame Chocolat loves chocolate. But as Adam Gertler discovered on Kid in a Candy Store, come time for Easter, her love is expressed with a three-foot chocolate bunny complete with one of Adam's new favorites: glittered chocolate truffles rolled in dazzling edible glitter.