* Candy flavoring is carried by a
hite tips off of the candy corn and use 6 of
Melt candy in double broiler; add noodles and peanuts.
Pour out in cookie sheet real thin.
Put in refrigerator until hard; break into small pieces.
Line a 6-cup large muffin tray with paper liners.
Place puffed rice cereal in a large bowl. Combine caramels, marshmallows and butter in a saucepan over low heat. Cook, stirring, for 5 mins, or until well combined. Quickly pour over cereal and mix until well combined. Distribute between paper liners, making an indentation in each to resemble a nest. Coat edges with sprinkles. Chill for 2 hours, or until set.
To serve, remove nests from paper cases. Fill with assorted candy.
nickers and Skor/Heath bar candy bars among the apples, about
ulse in food processor til candy canes are very fine. Cover
ubbles under control. Old fashioned candy-makers use the cold water
Melt caramels in a double boiler with water; add pecans.
Stir until mixed thoroughly.
Drop onto waxed paper in bite-sized pieces; chill in refrigerator overnight.
Melt chocolate candy in double boiler.
Dip pieces of chilled candy in chocolate mixture and let dry.
Melt chocolate and add corn syrup; stir until thoroughly mixed. Let stand at room temperature in an airtight plastic bag for at least 24 hours or up to one week.
Candy becomes easier to work with as it sets.
When ready to use, knead a small amount until it reaches a workable consistency.
This candy clay is great for making candy roses or any shape you want.
You can also roll it into thin logs and cut into desired lengths.
Tastes a lot like Tootsie Rolls.
It's very fun and easy!
ard crack.
Use candy thermometer.
While candy is cooking, prepare
nto the side of each candy bar piece.
Form about
Slice candy; mix with 1 cup flour, making sure each piece is dusted.
Add dates.
Cream margarine and eggs.
Mix flour, sugar, salt and soda together.
Add flour mixture to margarine, alternating with buttermilk.
Mix well.
Stir in dates and candy mix.
Pour into 3 greased and floured bread pans.
Bake at 325\u00b0 for 1 hour.
cup of the crushed candy canes and mix until well
Break the popping candy bars into small pieces and
an from oven and distribute candy bar slices evenly over cake
horoughly moistened. Stick in the candy thermometer and put the mixture
ften.
Stir in the candy bars making sure you save some
Bake cake mix as directed and reserve one layer for later use at a later date. Cool cake and frost sides and top with a thin layer of cream.
Put rest of cream on top in lattice design with a border around the edge. Spoon strawberry pie filling into every other section. Spoon peach filling into remaining sections. Sprinkle almonds on top.
Break candy bars into thirds, making 15 squares.
Arrange smooth sides out with edges overlapping. Chill until serving time.
he peppermint extract and crushed candy canes.
Spread the fudge
smooth layer. Refrigerate the candy to set the chocolate and