lowly, to 236F on a candy thermometer or until mixture reaches
nickers and Skor/Heath bar candy bars among the apples, about
Place all ingredients in heavy saucepan and bring to a boil.
Cook until candy reaches soft ball stage (it's best to use a candy thermometer) Cool slightly and beat until stiff.
Allow to cool completely.
Roll into rolls.
Roll ropes in cinnamon.
ith aluminum foil.
Place candy canes into a sturdy resealable
irm.
To remove the candy out of the pan turn
pray, if desired.
With Candy Land game board as your
ervings.
Farm Journal's Best Ever Recipes.
ard crack.
Use candy thermometer.
While candy is cooking, prepare
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!
Melt butter in large saucepan over medium heat.
Add marshmallows and stir until smooth.
Pour cereal, candy corn, and chocolate chips into large bowl. Pour butter and marshmallows over cereal mixture, stirring quickly to coat. For best results, use a wooden spoon sprayed with nonstick cooking spray.
Spread mixture on large buttered jelly-roll pan, pressing out evenly with buttered hands. While still warm, press on candy pumpkins spaced about 1 1/2 inches apart.
Cool, then cut into squares.
wist like rope.
For best results, complete cookies one at
cup of the crushed candy canes/peppermint crunch.
Pour
smooth layer. Refrigerate the candy to set the chocolate and
CANDY:.
In a large saucepan
In small bowl combine dry ingredients.
In large bowl cream margarine and peanut butter; blend in both sugars, add egg and vanilla.
Gradually beat in flour mixture.
Shape into 1-inch balls.
Roll in granulated sugar.
Bake on ungreased cookie sheet at 375\u00b0 for 10 minutes or until lightly browned.
Remove from oven, quickly press candy star into top of each cookie.
Remove to wire rack to cool completely.
Bake cake as directed on package in a 9 x 13-inch pan. Take out of oven and poke holes in the cake with a fork or round wooden spoon handle. Pour sweetened condensed milk into holes. Pour ice cream topping over the cake. Frost with Cool Whip (or may use whipped cream). Crush candy bars and sprinkle over top. Refrigerate.
Bake German chocolate cake as directed on box in 13 x 9-inch pan.
Let cool for 30 minutes.
Poke holes all over cake with the end of a wooden spoon.
Pour can of milk all over cake (in all holes) and the same with the caramel topping.
Put Heath bars in big Ziploc baggie and crunch up with hammer.
Cover the whole cake and all the holes.
(You don't want to see any holes.
Should look like Heath bars are just a topping.) Best to make the night before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease 6 muffin cups or line with paper liners.
Mix flour, sugar, cocoa powder, and baking powder together in a bowl.
Stir margarine, water, egg, and vanilla extract together. Beat margarine mixture into flour mixture. Fill each muffin cup halfway with batter; press candy kiss into the center of each half-filled muffin cup.
Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean, 20 to 25 minutes.
\"Glue\" together the stems of two mini candy canes with the icing.
Glue a third candy cane to the other two stems so you form a tripod.
Let dry thoroughly (let icing harden).
Place upside down so the curve of the candy canes is the base.
Add a place card with your guests name so they know where to sit or any small sign with whatever you want to say.
Repeat and make more as needed.
Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.
Garnish with a small candy cane hooked over the edge of the glass.