*prep candy molds with pam or any non-
ou can also pour this candy onto a greased cookie sheet
In 1/2 cup of icy cold water, slowly add gelatin, kool aid and jello.
Mix well.
Allow to stand until mixture looks slushy.
Microwave on high for 1 minute and 15 seconds (or just until top foams).
With a large eyedropper or turkey baster fill candy molds.
Put molds in freezer for 10 minutes.
Remove from freezer, remove candy by bending mold and teasing candy away from sides.
Store in airtight containers or Ziplock bag.
Recipe makes enough to fill 2 and 1/2 molds that make 16-candies per mold.
Cook syrup in a saucepan over medium heat until it reaches 240 degrees on a candy thermometer.
Remove from heat and allow to cool to 200 degrees.
Stir constantly until syrup becomes sugary.
Pour into molds (something about the size of a caramel candy).
When candy is cool, you can remove from molds.
scoop the mixture into the molds, gently tapping the mold each
In food processor, chop peppermint until it is the texture of large grains of sand.
Take out any large pieces.
Melt white chocolate in microwave according to instructions.
When completely melted, stir in peppermint to taste (1 1/2 parts peppermint to 3 parts chocolate).
Put immediately into Christmas candy molds and put in refrigerator until hard.
Or, spread candy 1/8-inch thick on waxed paper, put in refrigerator until hard, then break into pieces.
fuse, make sure your truffle candy molds are clean and completely dry
Tools:
Candy jewel and diamond molds.
Prepare your molds by spraying them
You will need a candy-deep fry thermometer.
Set molds and spray with Pam on foil.
In pot, put water, syrup and sugar and stir a little.
Stir and boil.
Bring to 275\u00b0 to 300\u00b0.
Quickly remove from heat and add flavoring and coloring.
Pour into molds right away.
Add seed.
Let set.
nickers and Skor/Heath bar candy bars among the apples, about
oiling without stirring until the Candy Thermometer reads 233\u00b0F Be
ell combined. Add flavoring. Seperate candy into small amounts and add
Thoroughly mix sugar and cheese.
(Dough will be stiff.) Add flavor to taste and coloring to desired shade.
Break off small amount and roll into ball.
Roll in granulated sugar.
Press into flower or leave molds and let set at least 30 minutes.
Tap out of mold onto cookie sheet covered lightly with granulated sugar.
You will need Wilton hard candy molds.
Bring to a boil, stirring constantly.
After it boils, stir in drops of food coloring.
Insert thermometer and stop stirring. When it reaches 280\u00b0, turn down to low heat, stir in flavor. Bring to 300\u00b0 and remove from heat and pour into greased molds (for suckers) or you may pour out onto greased cookie sheet and break up like glass.
Soften coconut - you can use the microwave, or a double boiler, or submerge your container in hot water. In a very warm house it might be soft enough already!
Stir in peppermint extract and cocoa powder until thoroughly mixed. Taste as you go - I didn't measure how much I used so this is an estimate.
Pour into candy molds, mini muffin tins, ice cube trays, very small cups, or whatever else you need to get the shape you'd like.
Refrigerate or freeze until solid, and store in the refrigerator.
Work with hands until soft and smooth, of dough like consistency, and color is uniform. Press into candy molds, level with knife; carefully turn out onto waxed paper.
Combine all ingredients in bowl and beat at high speed until well blended.
Knead until smooth.
Shape mints in candy molds. Then place on cookie sheets which have been covered with paper towels.
Cover with paper towels.
Leave overnight to set.
Makes 9 dozen.
Remove paper wrappers from crayons.
Break crayons into pieces and put them into empty baby food jars, separating the colors. Fit a small rack inside a saucepan and place the jars on the rack. Fill the saucepan with enough water to cover 1/2-inch of the jars.
Heat the water until crayons melt.
Pour the melted wax into a plastic candy mold tray (available at craft supply stores in a variety of fun shapes and holiday shapes).
The wax will harden quickly and pop out of the mold easily.
our syrup into lightly oiled candy molds or onto greased cookie sheet