rack boil on candy thermometer.
Stir in Candy oil and food
e been making my own candy glass for years, and while
fter the 5 minutes the candy will come out lumpy. Please
Heat 1/2 cup water pour over the bee balm and let steep 1 hour or over night in the refrigerator then strain.
Pour steeped bee balm, cranberry and lemon juices into a heavy pot. Whisk in the pectin to dissolve. Bring to a full rolling boil.over medium high heat. stirring frequently. Stir in sugar and return to a full rolling boil and boil hard for 1 minute.
Skim foam.
Pour into hot sterilized jars leaving 1/4 inch head space. Process in a boiling water bath 5 minutes. Remove jars and cool without moving in a draft free place.
y side on a covered board. Frost top and sides of
ridge.
Assembly of the Bee Sting Cake: When the cake
ill be used for this recipe. Use the second half for
Blend sugar,
honey
and water in a pan.
Cook over low heat, stirring
frequently,
about
12 minutes or to soft ball (250\u00b0 on candy thermometer).
Add sesame seed.
Spread on 8 x 8-inch buttered
pan, 3/4-inch thickness.\tWhen cool, cut into 2 x 1-inch pieces.
Bring water to a boil. Place bee balm in a cup (or a tea ball and then in a cup). Pour boiling water over bee balm.
Add sweetener, if using, to taste. Let steep for 10 minutes. Enjoy!
lips.
On a cutting board, cut out the carton pattern
Mix thoroughly butter, shortening, confectioners sugar, egg, almond extract and vanilla.
Blend in flour and salt.
Divide the dough in half and blend food coloring into one half.
For each candy cane, shape 1 teaspoon of dough from each half into a 4-inch rope by rolling dough back and forth on a floured board.
Place ropes side by side and press together lightly.
Twist and curve top to form handle of cane.
Bake 10 minutes at 375\u00b0.
Mix candy and granulated sugar and remove from baking sheet.
nd forth on lightly floured board.
Place ropes side-by
lace apples on a cutting board. With a sharp knife, carefully
Use a 12-inch pine board, cleaned well.
Butter the board all over.
Clean carp and place on board.
Add salt, pepper, bay leaf, parsley and thyme to taste.
Bake at 350\u00b0 for 1 hour.
When done to a golden brown, remove from oven.
Carefully remove carp from board.
Throw the carp away and eat the board.
In a mixing bowl, coat the bowl with butter, then leave the remaining butter in the bowl.
Add corn syrup, vanilla and salt to the bowl.
Stir and mix well.
Add powdered sugar.
Stir and mix well.
Remove mixture from mixing bowl and place on a clean counter top or cutting board.
Pound, squeeze and roll candy until it feels smooth.
Roll candy into small balls, about the size of a walnut.
Roll the balls in a bowl of sprinkles.
Place on a plate, cover with plastic wrap and refrigerate.
The candy tastes best when cold!
ombined.
Next form the candy bars: Line cookie sheets with
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
Blend oatmeal until it's fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix flour, oatmeal, salt, baking powder and soda together and add to first mixture.
Then add chips, candy and nuts.
Roll into walnut sized balls.
Place 2 inches apart on cookie sheet.
Bake 5 minutes at 375\u00b0.
Makes 112 cookies.
Recipe may be halved.
Crush 5 of the candy bars.
Combine Cool Whip,
nd forth on lightly floured board.
Place ropes side by