prinkle with the finely ground peppermint candy.
Bake in hot oven
Mix first 3 ingredients and boil to hard cracker stage, 300\u00b0F.
Add oil of cinnamon or peppermint and food coloring.
Pour into foiled lined cookie sheet.
Sprinkle powdered sugar over the candy while its still warm.
Break candy in small pieces when it is cool enough to handle.
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.
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.
anilla and 1/2 teaspoon peppermint extract. Add flour, stir
an also pour this candy onto a greased cookie
Mix sugar, corn syrup and water in 2-quart saucepan.
Cook over low heat, stirring until sugar is dissolved and mixture boils. Continue boiling without stirring until small amount is very brittle when dropped into water or 310\u00b0 or hard crack on candy thermometer.
Cook slowly at end so syrup will not discolor. Remove from heat.
Add flavoring and coloring.
Stir only to mix. Pour on cookie pans, lightly greased.
Let mixture cool to hard. Break up candy.
Keep cool in summer.
Heat 1 cup of the milk in a medium saucepan over low heat.
Add chocolate, stirring constantly, until melted.
When the chocolate has melted, increase heat to medium and add the remainder of the milk while whisking rapidly. Do not allow to boil.
Serve in small cups fortified with a jigger (1 1/2 ounces) of peppermint schnapps and a dollop of whipped cream.
Add a peppermint stick to stir.
If transporting in a thermos, heat thermos up with hot water to get it warm for 1 minute. Pour water out and fill with hot chocolate.
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.
Pour onto a greased cookie sheet.
Cool.
Break into pieces.
In a heavy saucepan, combine sugar, corn syrup and water. Cook over medium heat until the mixture reaches 300\u00b0 (hard crack stage).
Remove from the heat; add food color and flavoring. Pour mixture onto an oiled cookie sheet.
When thoroughly cooled, break into pieces.
Yield: about 1 1/4 pounds.
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.
dd 1/4 cup crushed candy. Frost and fill the cooled
ropped into cold water forms hard, brittle threads. Remove from heat
To make this candy, you will first need a large slab of marble on which to pour the hot candy.
Possibly a large cookie sheet would suffice, but I've always used marble.
You will also need several pairs of scissors and at least 3 additional people to help cut the candy before it sets up.
mooth and fluffy.
Add candy, sugar, flavoring (or schnapps) and
In a mug, combine hot chocolate, schnapps, and vodka. Top with whipped cream and chocolate curls and peppermint stick.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies. Stir until well coated.
Add broken peppermint (break candy using a hammer). Put the candy in plastic bag.
Using buttered spatula or wax paper, press mixture evenly into buttered 13 x 9 x 2-inch pan. Cut into squares when cooled.
In a large heavy saucepan, combine sugar, corn syrup and water.
Cook on medium-high heat until candy thermometer reads 300\u00b0 (hard crack stage), stirring occasionally.
Remove from the heat; stir in oil and food coloring, keeping face away from mixture as odor is very strong.
Immediately pour onto an oiled cookie sheet.
Cool; break into pieces.
Store in airtight containers.
Yields about 2 pounds.
In a 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 the heat.
Stir in oil and food coloring, keeping face away from mixture as aroma is very strong.
Immediately pour onto an oiled cookie sheet.
Cool.
Break into pieces.
Store in airtight containers.
00\u00b0 hard crack.
Use candy thermometer.
While candy is cooking