d attach together with black candy melts. Trim off non-chocolate
eat could melt the rock candy.
Spread rock candy into the bottom of
pray, if desired.
With Candy Land game board as your
br>Sprinkle blue and green rock candy on top.
1-inch round pastry tip, candy thermometer, large offset spatula and
Put peppermint candy and rock candy into a glass gallon jar. Pour in whiskey (don't cheat and drink a swallow) and let dissolve.
Add honey, lemon juice and brown sugar.
Stir or shake until mixed thoroughly.
Take about 1 tablespoon every 4 hours or to your own needs.
Good for coughs, colds and bronchitis.
Not good for hangover.
dd soy sauce, star anise, rock candy, wine, scallions and 2 cups
Mix pudding as directed.
Put in worms.
Top with rock candy.
Mix tea, spices and rock candy.
Boil for about 5 minutes. Let cool for a couple minutes.
Add wine and fruit slices. Simmer for 5 minutes.
Serve hot.
* Candy flavoring is carried by a
Combine Burgundy, lemon juice, orange juice and rock candy syrup.
Put soda water in just before serving.
Fill a rocks glass with 1 cup crushed ice. Set aside in the freezer.
Combine rum, orgeat, orange Curacao, rock candy syrup, and lime juice in a cocktail shaker. Add 1 cup ice, cover and shake until chilled. Strain into the chilled rocks glass.
Garnish with half of the lime shell inside the drink and float a sprig of fresh mint on the edge of the glass.
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter.
Spread mixture in an 8x8 pan lined with parchment. Cool completely.
Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.
For each tortilla divide the ingredients, adding the mole sauce last.
Garnish with cilantro leaves and roll up burrito fashion.
Begin by rolling the tortilla 1/4 up, stop, fold in sides and finish rolling up. Serve seam side down.
Hurray for copycat recipes!
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.
Place syrup in a saucepan; bring to a boil over medium heat, stirring constantly.
Cook and stir to hard boil stage.
(Mixture caramelizes slightly as it cooks.)
Remove from heat.
Stir nuts, butter and coconut in.
Pour into a well-greased cookie sheet. Chill for 2 hours.
To eat, break off pieces.
n powdered sugar.
Store rock candy in airtight container for up
Add all ingredients except rock salt into mixing bowl.
Mix until it is all mixed well.
Pour into ice cream freezer.
Add milk to fill line.
Cover.
Add ice and rock salt until full.
When freezer stops, let sit 5 minutes.
Wash and dry egg shells.
Use rock to grind egg shells into powder.
Put powder in a dish.
Measure and combine flour and hot water in another dish.
Add 1 teaspoon of the powder.
Mix and mash until mixture sticks together.
Shape and press into a chalk-stick shape.
Roll the stick tight in a strip of paper towel.
Dry for 3 days, until hard as a rock.
Write with the chalk.
Erase with your shoe.
rystals from forming. Insert a candy thermometer.
Continue to cook