nickers and Skor/Heath bar candy bars among the apples, about
smooth layer. Refrigerate the candy to set the chocolate and
In a large heavy saucepan, combine sugar, corn syrup and water.
Cook on medium heat until candy thermometer reads 300\u00b0 (hard crack stage), stirring occasionally.
Remove from heat; stir in oil and food coloring.
Immediately pour onto an oiled cookie sheet.
Cool; break into pieces.
Store in airtight containers. Makes about 2 pounds.
Combine butter, sugar, eggs and vanilla in a large mixing bowl.
Beat on high speed for 3 minutes.
Combine flour, cocoa, baking soda, baking powder and salt.
Add alternately with water to creamed mixture.
Blend just until combined.
Add candy.
Pour into 2 greased and floured 9-inch layer pans.
Bake at 350\u00b0 for 30 to 35 minutes or until cake is done.
Cool 10 minutes.
CANDY:.
In a large saucepan
Cream butter or margarine, sugar and eggs until fluffy.
Beat on high speed of mixer 3 minutes.
Reduce speed to low.
Combine flour, cocoa, baking powder and salt.
Add alternately with milk to creamed mixture.
Blend in crushed candy.
Pour into 2 greased and cocoa dusted 9-inch cake pans.
Bake at 350\u00b0 for 35 minutes. Cool 10 minutes.
Remove from pans.
Frost with frosting of your choice.
Beat margarine, sugar, vanilla and eggs at high speed for 3 minutes.
Combine all dry ingredients.
Add alternately with water to creamed mixture.
Blend just until combined.
Add candy.
Pour into two greased and cocoa dusted 9-inch cake pans. Bake at 350\u00b0 for 30 to 35 minutes.
Cool on wire rack for 5 to 10 minutes.
Remove from pans and completely cool.
Beat first 4 ingredients at high speed for 3 minutes.
Combine dry ingredients; add alternately with water to creamed mixture. Blend just until combined; add candy.
Pour into 2 greased and cocoa-dusted 9-inch cake pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Combine butter, sugar and nuts and heat slowly to boiling. Boil to 300\u00b0, stirring constantly while candy cooks.
Pour out on greased baking sheet and spread flat.
Melt Hershey bar to spread over cooked mixture on cookie sheet.
Add additional nuts on top, if desired.
When hardened, crack with knife and let set one week.
Combine butter, sugar, eggs, and vanilla in large bowl.
Beat on high speed for 3 minutes.
Combine flour, cocoa, soda, baking powder and salt.
Add alternately with water to creamed mixture. Add candy.
Pour into 2 greased and floured 9-inch cake pans. Bake at 350\u00b0 for 30 to 35 minutes or until cake tester inserted in center comes out clean.
Cool 10 minutes.
Remove from pan.
Cool completely and frost.
Cream together sugar, shortening, eggs and vanilla. Add all dry ingredients and mix thoroughly. At this point stir in your favorite candy, chocolate chips, nuts, candied fruit, raisins or anything you would like to use.
Drop by teaspoonfuls on greased cookie sheet and bake at 375 degrees for 10 to 12 minutes.
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.
ell blended.
Stir in candy, if desired.
Pour equal
Combine first four ingredients.
Beat first the flour ingredients at high speed of mixer 3 minutes.
Combine dry ingredients and add alternately with water to creamed mixture. Blend just until combined.
Add candy.
Pour into two greased and cocoa dusted cake pans.
Bake at 350\u00b0 for 30 to 35 minutes.
he fine wire for putting candy on the wreath should be
Layer plain and chocolate ladyfinger cookies with chocolate frosting to resemble a \"brick wall.\" Set aside.
To make the flowers, glue popsicle sticks onto 8 tartlets using melted chocolate. Let set then press marshmallow halves into the jam to create flowers. Glue candy-coated chocolates in center. Press remaining candy-coated chocolate into remaining tartlets to create flowers. Press flowers into cake wall.
Decorate with gummy worms. Serve.
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Break up the almond bark into pieces and melt in a double boiler.
Combine candy cane chunks and peppermint oil to almond bark.
Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.
Place in refrigerator for 45 minutes or until firm.
Remove from cookie sheet and break into pieces.
Just buy the green colored candy canes and attach the following poem:
When the Grinch discovered, There was no way, To Keep Christmas from coming, On Christmas day, He devised a new plan -- Though not quite as mean, He licked all the candy canes, Til he turned them all green.