lowly, to 236F on a candy thermometer or until mixture reaches
r used in your favourite recipes. Bake in a preheated 350F
nickers and Skor/Heath bar candy bars among the apples, about
he color.
Use sprinkles, candy, and a lot of imagination
e been making my own candy glass for years, and while
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.
small saucepan, using a candy thermometer, heat the milk, water
Combine all ingredients into a very large bowl and combine well. Can be stored easily in gallon size ziplock bags or large Rubbermaid containers.
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter.
Spread mixture in an 8x8 pan lined with parchment. Cool completely.
Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.
ith aluminum foil.
Place candy canes into a sturdy resealable
irm.
To remove the candy out of the pan turn
br>Use these crumbs on recipes that call for bread crumbs
pray, if desired.
With Candy Land game board as your
o Costco and invest $59 -- best thing I ever did!
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
ax paper.
\tMelt the candy corn in medium bowl, stirring
Make sure candy bars are frozen.
Crush candy bars.
Mix together chocolate milk, condensed milk and Cool Whip.
Add crushed candy bars; mix well.
Place in ice cream churn and freeze.
00 C degrees (use a candy thermometer if you have one
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!