>COCONUT
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.
00\u00b0 hard crack.
Use candy thermometer.
While candy is cooking
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.
Place sugar, glucose and liquid into a saucepan.
Bring to the boil, stirring constantly.
When the mixture reaches 236F on the candy thermometer, remove from heat and pour equal quantities into two basins to cool. When cold, colour one half with a few drops of red food colouring.
Divide coconut and add to both; beat till thick.
Put into a greased tin, pressing firmly.
Allow to become quite cold before cutting.
Melt chocolate morsels in microwave or in a large bowl over boiling water on stovetop.
Stir in coconut and Rice Krispies. Drop by teaspoonfuls onto wax paper and allow to set up and harden. Yield depends on how large each candy piece is made.
Enjoy!
ou can also pour this candy onto a greased cookie sheet
ater.
Bring to hard/crack boil on candy thermometer.
Stir
Combine sugar, water and syrup.
Let boil until it will form a hard ball in cold water.
Remove from heat.
Add slowly to egg whites, continually stirring.
Add vanilla and coconut.
Stir well until stiff.
Spoon onto wax paper.
Mix sugar, syrup and water.
Stir over medium heat until dissolved.
Boil (without stirring) until the hard crack stage is reached.
Remove from heat after the boiling has stopped; add flavor.
Pour over greased cookie sheet.
Let cool.
Break into bite-sized pieces.
Cover with powdered sugar to avoid sticking.
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.
nd the vanilla, almond, and coconut extracts. Do not overmix the
*prep candy molds with pam or any
tirring until a candy thermometer reaches 300\u00b0F (hard crack stage), about
rystals from forming. Insert a candy thermometer.
Continue to cook
25 degrees F. Spread the coconut evenly onto a baking sheet
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.
Mix potatoes and sugar.
Add butter, coconut, vanilla and salt.
Blend well.
Press into ungreased pan, so that candy is about 1-inch thick.
Melt chocolate and pour over candy.
When firm, cut into 1-inch squares.