Generous estimates to allow for errors and nibbling!
ith parchment paper.
Place candy corn in a microwave-safe
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.
hite strip down the middle for the penguin's chest, dip
Place the candy bars in a microwave safe bowl, and cook in the microwave on Low until melted, approximately 5 minutes. Stir and allow to cool enough to prevent the marshmallows from melting when added to the chocolate. Once cool, stir in the marshmallows and pour into a 8x8 inch baking dish. Refrigerate until firm, about 2 hours. Break into pieces to serve.
Centers for candy to be dipped in coatings.
Flavor fondant with any flavor (mint, pecan, maple, coconut, cherry, peanut butter, etc.).
Shape into small balls, refrigerate for a while then dip in melted coating.
Let drain and cool.
Drain grease.
Microwave rice for 4 minutes as package directs
o the broth and cook for 4 minutes.
Thinly slice
upcake for eyes, nose, and mouth on pumpkin, arrange the candy corn
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!
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).
bsp of seasoning. Use more for more spice.
Combine cajun
smooth layer. Refrigerate the candy to set the chocolate and
ho depend on me for made-from-scratch recipes. Also, it's
rape your bowl and mix for just another few seconds to
lowly, to 236F on a candy thermometer or until mixture reaches
nd oyster sauce and saute for 30 seconds. Remove from the
br>Add the hard crumbled candy with a wooden spoon and
nickers and Skor/Heath bar candy bars among the apples, about
Vanilla Bean -- Add 1 vanilla bean, split lengthwise, to 2 cups sugar, store 1 week before using.
Peppermint Stick -- In a food processor, combine 2 cups sugar and 1 candy cane or use any peppermint candy, broken into pieces, store 2 days before using.
Lovely Lavender -- Tie 2 tablespoons dried lavender in cheesecloth.Add it to 2 cups sugar, store 2 weeks before using.
Cinnamon- Ginger -- In food processor, combine 2 cups sugar, 2 Tblsp. crystallized ginger and 1 teaspoons ground cinnamon, process, store 1 week before using.