Grease a 12-cup mini muffin pan.
Combine butter, honey and sugar in a medium saucepan over low heat. Stir until butter melts and sugar dissolves. Increase heat and simmer for 3-4 mins, until golden and bubbling. Add Rice Krispies and stir to combine. Distribute between muffin recesses and press down firmly. Let cool. Store in an airtight container.
To serve, top with a dollop of vanilla frosting and cotton candy.
Fill one 1/2-gallon-size resealable plastic bag with 1 package cotton candy, 1 cup milk, and 2 teaspoons vanilla extract; seal bag.
Fill one 1-gallon-size resealable plastic bag with 3 cups ice and 3 tablespoons rock salt. Place the sealed bag with cotton candy mixture into the filled 1-gallon bag. Seal the 1-gallon bag; shake until a firm ice cream forms, about 20 minutes. Repeat with remaining ingredients and bags.
Put the cotton candy in the martini glass.
Put the rest of the ingredients in a shaker and shake well.
Pour cocktail over the cotton candy, it dissolves instantly so present the glass before pouring.
Enjoy!
Strain the lemon juice into a large serving container or pitcher, removing the seeds and pith. Stir in the sugar until dissolved.
Add 4 cups cold water and continue stirring until well combined. Add the lemon slices. Just before serving, add ice into cups and pour 1 cup lemonade into each. Stir or swirl 1/2 to 3/4 cup pink cotton candy into each glass of lemonade until dissolved.
Add a small ball of cotton candy for a tail.
Place chocolate in a heatproof bowl over a saucepan of gently simmering water. Stir for 2-3 mins, until melted. Remove from heat. Stir in combined egg-yolks and caramel. Cool slightly.
In a large bowl, whip cream until soft peaks form. Gently fold chocolate mixture into the cream.
In a clean, dry bowl, beat egg-whites until soft peaks form. Lightly fold into chocolate mixture until well combined.
Break tops from Easter eggs and sit eggs in eggcups. Fill with mousse and chill overnight until set. Serve sprinkled with cotton candy.
Combine milk chocolate, egg yolks and caramel. Whip cream to soft peaks then gently fold in. Whip egg whites to soft peaks then fold in.
Place chocolate Easter eggs in egg cups. Fill with mousse and chill overnight. Serve topped with cotton candy or fairy floss.
owdered sugar and garnish with cotton candy and grapefruit segments.
Combine rum, simple syrup, lime juice, and Blue Curacao in a cocktail shaker. Add ice, cover and shake until chilled, 10 to 15 seconds. Strain into a cocktail glass and garnish with cotton candy.
e been making my own candy glass for years, and while
Freeze candy bar.
Break the candy into tiny pieces with a knife handle before removing wrapper.
Combine all of the ingredients in the blender and blend for 30 seconds on medium speed.
Stop the blender to stir the mixture with a spoon; repeat until well mixed.
Pour into a 16 ounce glass.
Freeze the Heath bar.
Break the candy into tiny pieces with a knife handle before removing from wrapper.
Combine all of the ingredients in the blender and blend for 30 seconds on medium speed.
Stop the blender to stir the mixture with a spoon; repeat until well mixed.
Pour into a 16 ounce glass.
Freeze candy bar.
Break candy into tiny pieces with knife handle before removing from wrapper. Combine all ingredients in blender for 30 seconds on medium speed.
Stop, stir and repeat until well mixed.
Pour into 16 ounce glass.
Makes 1. If not thick enough, freeze until thickened.
Break the candy bar into tiny pieces with a knife handle before removing the bar from wrapper.
Combine all of the ingredients in the blender; blend for 30 seconds on medium speed. Stop the blender to stir the mixture with a spoon.
Repeat until well mixed.
Pour into a 16-ounce glass.
Makes 2 servings or 1 extra large serving.
Place milk and candy into blender with ice cream.
Blend until smooth.
he fine wire for putting candy on the wreath should be
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
Blend oatmeal until it's fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix flour, oatmeal, salt, baking powder and soda together and add to first mixture.
Then add chips, candy and nuts.
Roll into walnut sized balls.
Place 2 inches apart on cookie sheet.
Bake 5 minutes at 375\u00b0.
Makes 112 cookies.
Recipe may be halved.
ombined.
Next form the candy bars: Line cookie sheets with
Crush 5 of the candy bars.
Combine Cool Whip,