rystals from forming. Insert a candy thermometer.
Continue to cook
00\u00b0 hard crack.
Use candy thermometer.
While candy is cooking
ecial equipment:
Heatproof spatula, candy thermometer.
Spray a 13
Refrigerate until set.
For caramel layer, in a small heavy
Pour vodka, Schnapps and apple juice into a cocktail shaker with ice.
Shake well and strain into a pitcher or a chilled martini glass.
Drop a sour apple candy in each glass and garnish with a curl of apple peel.
This drink is best served chilled in your freezer for about 15 minutes before you pour into glasses.
Preheat oven to 350 degrees.
Line cookie sheets with parchment or use silpats, as the melted candy is very sticky.
Cream butter and sugars together.
Beat in eggs one at a time until smooth.
Add vanilla.
Mix in baking soda and flour.
Stir in remaining ingredients with a spoon.
Roll dough into walnut sized balls, flatten slightly and place 2 inches apart on lined cookie sheets.
Bake 8 to 10 minutes.
Watch carefully as melted candy may burn.
Cool 5 minutes on cookie sheets before removing to wire rack.
nd spread on the caramel.
Prepare the caramel while the bottom
ou can also pour this candy onto a greased cookie sheet
ater.
Bring to hard/crack boil on candy thermometer.
Stir
Combine shortening, sugar, egg, honey and flavoring.
Add dry ingredients and mix thoroughly.
Roll dough into thin coils with your hands.
Shape into forms and place onto cookie sheet that has been covered with foil.
Crush each color (separately) of the hard candy until finely chopped.
We usually put the candy in a towel and hit with a hammer.
Place the crushed hard candy into the open spaces in the dough forms.
*prep candy molds with pam or any
tirring until a candy thermometer reaches 300\u00b0F (hard crack stage), about
ker:
Prepare espresso. Place caramel sauce, cocoa powder and sea
Mix all ingredients together until mixture is smooth.
Pour into unbaked Cream Cheese Crust and bake for 35 minutes in a preheated 350\u00b0 oven.
Remove from oven and top with Caramel Nut Topping and bake an additional 15 minutes.
In a large heavy saucepan, combine sugar, corn syrup and water.
Cook on medium heat until candy thermometer reads 300\u00b0 (hard crack stage), stirring occasionally.
Remove from heat; stir in oil and food coloring.
Immediately pour onto an oiled cookie sheet.
Cool; break into pieces.
Store in airtight containers. Makes about 2 pounds.
You will need Wilton hard candy molds.
In a heavy saucepan, combine sugar, corn syrup and water. Cook over medium heat until the mixture reaches 300\u00b0 (hard crack stage).
Remove from the heat; add food color and flavoring. Pour mixture onto an oiled cookie sheet.
When thoroughly cooled, break into pieces.
Yield: about 1 1/4 pounds.
mount of dough around each caramel-filled candy. Roll into balls. Pour
Over medium heat,cook sugar, syrup, water to hard crack.
Add oil and desired food color, stirring until well mixed.
Pour onto buttered cookie sheet.
Start cutting immediately and continue until cool.
Break.
Sprinkle lightly with powdered sugar.
First, bring the cream and brown sugar to a boil in a medium saucepan over medium heat. Stir in the cider and the water and raise the heat to medium high, heating just until the cider begins to steam, about 4 minutes.
Divide among 4 mugs, top each one with 2 tablespoons of caramel whipped cream (recipe follows) and serve immediately.
Caramel Whipped Cream: In a small chilled bowl, whip the heavy cream with the brown sugar until soft peaks form.