Mix water, sugar and corn syrup.
Cook in saucepan until 300\u00b0 on candy thermometer.
Remove from heat and add flavored oil and food color.
Mix well.
Pour on greased plate or cookie sheet.
As soon as it's cool enough to touch, cut into pieces.
Drop onto greased sheet to finish cooling.
Dust with powdered sugar to prevent sticking.
tage (300\u00b0) using a candy thermometer.
Remove from heat
Place sugar, Karo syrup and water in a heavy pan.
Cook until mixture reaches 300\u00b0 on candy thermometer.
Stir in oil and food coloring.
Pour into jelly roll pan.
Let cool.
Break into bite size pieces.
For peanut butter flavored candy, add 2 tablespoons smooth peanut butter.
You do not need to add food coloring with peanut butter.
Mix sugar, Karo syrup and water well; boil to hard crack stage (300\u00b0).
Do not stir while boiling.
Remove from heat; add flavoring oil and coloring.
Stir until mixed.
Pour into well buttered 8-inch square pan.
Cool for a few minutes and score with a metal spatula.
After it hardens enough, remove from pan, when cooled enough to touch.
Crack with a knife handle.
After cracked and cooled completely, shake small amount of powdered sugar on candy and toss around.
Makes 1 pound.
Boil syrup, sugar and water to hard crack stage (300\u00b0). Remove from heat.
Add flavor of choice and food coloring.
Stir well to mix.
(Hint:
Don't use metal or plastic spoon.)
Pour onto greased cookie sheet.
Allow to cool.
(Mixture will set quickly.
You will need to work fast.) Crack candy to desired slice and toss with powdered sugar.
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,
ard crack.
Use candy thermometer.
While candy is cooking, prepare
Chill the candy by keeping it in the
smooth layer. Refrigerate the candy to set the chocolate and
Add crushed peppermint candy to any vanilla ice cream recipe after it has frozen for about 15 minutes.
Makes 2 quarts.
it is a forgiving recipe.
Put candy canes into a food
Combine both Chex cereals, pretzels and peanuts in large bowl. Melt the coating in microwave at 50% power, stirring every 2 minutes.
Pour melted coating over dry mix and stir until all is coated well.
Line two cookie sheets with wax paper and spread mix all over.
Chill at least 15 minutes.
Remove from pans by breaking apart like peanut brittle.
Store in Ziploc bags.
Refrigerate in humid weather.
Makes a very large amount of candy.
May want to halve the recipe.
CANDY:.
In a large saucepan
Line cookie sheets with waxed paper.
Place candy coating in medium microwave-safe bowl or 4-cup microwave-safe measuring cup. Microwave on Medium for 3 to 4 minutes, stirring once halfway through melting.
Stir in chow mein noodles and peanuts.
Drop by teaspoons onto waxed paper-lined cookie sheets.
Let stand until set.
Store in refrigerator.
Makes 3 dozen cookies.
lowly, to 236F on a candy thermometer or until mixture reaches
\"Glue\" together the stems of two mini candy canes with the icing.
Glue a third candy cane to the other two stems so you form a tripod.
Let dry thoroughly (let icing harden).
Place upside down so the curve of the candy canes is the base.
Add a place card with your guests name so they know where to sit or any small sign with whatever you want to say.
Repeat and make more as needed.
Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.
Garnish with a small candy cane hooked over the edge of the glass.