Strain the lemon juice into a large serving container or pitcher, removing the seeds and pith. Stir in the sugar until dissolved.
Add 4 cups cold water and continue stirring until well combined. Add the lemon slices. Just before serving, add ice into cups and pour 1 cup lemonade into each. Stir or swirl 1/2 to 3/4 cup pink cotton candy into each glass of lemonade until dissolved.
Put the cotton candy in the martini glass.
Put the rest of the ingredients in a shaker and shake well.
Pour cocktail over the cotton candy, it dissolves instantly so present the glass before pouring.
Enjoy!
Grease a 12-cup mini muffin pan.
Combine butter, honey and sugar in a medium saucepan over low heat. Stir until butter melts and sugar dissolves. Increase heat and simmer for 3-4 mins, until golden and bubbling. Add Rice Krispies and stir to combine. Distribute between muffin recesses and press down firmly. Let cool. Store in an airtight container.
To serve, top with a dollop of vanilla frosting and cotton candy.
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.
Add a small ball of cotton candy for a tail.
owdered sugar and garnish with cotton candy and grapefruit segments.
Place chocolate in a heatproof bowl over a saucepan of gently simmering water. Stir for 2-3 mins, until melted. Remove from heat. Stir in combined egg-yolks and caramel. Cool slightly.
In a large bowl, whip cream until soft peaks form. Gently fold chocolate mixture into the cream.
In a clean, dry bowl, beat egg-whites until soft peaks form. Lightly fold into chocolate mixture until well combined.
Break tops from Easter eggs and sit eggs in eggcups. Fill with mousse and chill overnight until set. Serve sprinkled with cotton candy.
Combine milk chocolate, egg yolks and caramel. Whip cream to soft peaks then gently fold in. Whip egg whites to soft peaks then fold in.
Place chocolate Easter eggs in egg cups. Fill with mousse and chill overnight. Serve topped with cotton candy or fairy floss.
Combine rum, simple syrup, lime juice, and Blue Curacao in a cocktail shaker. Add ice, cover and shake until chilled, 10 to 15 seconds. Strain into a cocktail glass and garnish with cotton candy.
tir quickly to combine. Add pink coating and stir quickly until
e been making my own candy glass for years, and while
Spray the ice cube tray with cooking spray.
Put 2-3 pomegranate seeds in the bottom of each tray to serve as the topping.
Melt pink chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place in freezer to set.
Put 1 tablespoon of pomegranate seeds in each tray, then cover with remaining melted pink chocolate. Place in refrigerator for about 1 hour until set.
ip rims of 16-20 martini glasses and or dessert cups
For both versions - rim martini glass with crushed candy canes.
Version 1.
Shake well over ice and strain into a martini glass rimmed with crushed candy canes. Garnish with a miniature candy cane stick!
Version 2.
Shake wet ingredients together over ice and strain into rimmed martini glass. Garnish with a small candy cane.
Simple syrup: In a small saucepan, combine 1 cup sugar with 1 cup water and bring to a boil. Simmer until the sugar is dissolved about 3 minutes. Store in a closed container in refrigerator.
Rim of Glass: Line the rim of a martini glass with honey and dip into graham cracker crumbs, coating the rim with crumbs.
Martini: Combine vanilla vodka, fresh key lime juice, simple syrup, half and half and ice in a martini shaker. Shake well until very cold. Strain into martini glass. Garnish with cinnamon stick and lime wedge.
g of the bright pink and blue candy melts to 2
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.
Moisten the rim of a chilled martini glass and dip the wet rim into the pummeled peppermint.
Combine the vodka, schnapps, Triple Sec and ice in a cocktail shaker.
Shake it like Santa knows you've been bad.
Carefully strain the mix into the martini glass and garnish with the candy cane.
Ho, ho, ho, and away we go.
Place crushed candy cane on a small plate. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
Layer the remaining ingredients in the prepared glass, top with a drizzle of raspberry sauce or Chambord. Serve with a candy cane stir stick.
Merry Christmas!
Rim a martini glass with crushed candy canes or crushed peppermint bark.
Fill a cocktail shaker with ice. Add drink ingredients, shake and pour into rimmed martini glass.