outh on pumpkin, arrange the candy corn to your liking Put
Place candy canes in a plastic bag & hammer into 1/4 inch chunks or smaller.
Melt the chocolate in a double boiler. Combine candy cane chunks with white chocolate (add peppermint flavoring at this point if desired).
Pour mixture onto a cookie sheet prepared with layered parchment paper & place in the refrigerator for 45 minutes or until firm.
Remove from cookie sheet & break into pieces (like peanut brittle).
nickers and Skor/Heath bar candy bars among the apples, about
firm ball.
While candy is cooking, beat egg white
br>Continue beating and scrape candy down from side of bowl
Cut and bake the sugar cookies as directed on the package.
Cool.
With the can of spray frosting, squirt a line on the top of the cookie that covers about 1/4 of the cookie arc. Place 5-6 candy corn along the frosting row to make the turkey feathers.
Next squirt two dots in the middle for the eyes. Top with 2 mini M&Ms of the same color.
With the gel frosting, make a \"V\" for the beak - and then an upside-down \"Y\" for the feet.
Cute!
In a large mixing bowl, beat cream cheese, sugar and peanut butter until creamy.
Stir in chopped candy bars.
Gently fold in the Cool Whip just until mixed.
Pour into crusts and refrigerate overnight.
In a 2-quart saucepan, combine sugar, corn syrup, 1/4 teaspoon and 1/2 cup water.
Cook to hard ball stage (260\u00b0 on candy thermometer), stirring only until sugar dissolves.
Meanwhile, beat egg whites to stiff peaks.
Gradually pour syrup over egg whites, beating at high speed on electric mixer.
Add vanilla and beat until candy holds its shape, 4 to 5 minutes.
Quickly drop from teaspoon onto waxed paper.
Makes about 40 pieces.
emperature reaches 248\u00b0 on candy thermometer or until very small
ow heat until temperature on candy thermometer reaches 265\u00b0 (approximately
utter; mix until smooth. Roll candy out on dough board. Spread
Stir sugar, corn syrup, water and salt until dissolved.
Boil to medium ball stage (240\u00b0).
Pour slowly 1/3 of hot mixture over stiffly beaten egg whites, beating constantly.
Cook remaining syrup to 265\u00b0.
Beat syrup into candy mixture.
When mixture holds shape, add 1 teaspoon of vanilla.
Drop on waxed paper. (Any food coloring can be used.)
Add pecans when candy loses shine.
Cook sugar, syrup and water to the soft ball stage of a candy thermometer.
Add half of hot mixture to egg whites and beat until cool.
Let remaining syrup cook to the hard ball stage of candy thermometer.
Add to egg white mixture and beat until smooth.
Add vanilla and nuts. Pour into buttered pan and spread 1 inch thick. Let cool and cut into squares.
eat until when touched the candy does not stick to your
Combine sugar, corn syrup and water in a medium-size heavy saucepan.
Heat quickly to boiling, stirring constantly.
Wrap a fork with damp paper toweling and wipe the sugar crystals from side of pan as the mixture cooks.
Reduce heat to medium and cook without stirring to 260\u00b0 on a candy thermometer.
(A spoonful of syrup will form a hard ball when dropped in cold water.)
Cook sugar, Karo syrup, and water until it forms a firm ball when dropped in cold water. In a bowl, beat egg whites; continue beating and slowly add the cooked Karo syrup mixture. Beat on high until candy forms peaks. Drop by teaspoon onto waxed paper. For a festive look, a few drops of food coloring can be added.
Mix the first three ingredients in heavy saucepan and cook on high heat until mixture forms a hard ball when dropped in cold water.
Beat egg whites until they form soft peaks.
Add sugar, water and Karo syrup mixture to beaten egg whites.
Continue to beat until candy will stand up when dropped from a spoon.
Add vanilla and pecans.
Mix well,
2 c. white sugar, syrup, water and 1 tsp. vanilla, and cook until it reaches 250 degrees on candy thermometer.
Before you start cooking your syrup, beat your egg whites to a peak, very stiff, also have large area buttered to spoon drop your candy onto.
Add sugar, water and syrup in saucepan and bring to a boil and cook to hard ball stage in cold water.
Add syrup to beaten egg whites, a little at a time.
Add vanilla; add pecans. Beat until stiff enough to hold its form when it is dropped.
If it gets too stiff, can soften with a little hot water.
ith parchment paper.
Place candy corn in a microwave-safe