d attach together with black candy melts. Trim off non-chocolate
1-inch round pastry tip, candy thermometer, large offset spatula and
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.
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.
Fill a shaker with ice and add vodka, Midori, Chambord and pineapple juice; shake.
Spread Pop Rocks out on a plate.
Cut a slit across the lime wedge and slide it around the rim of your glass.
Dip rim of the glass into lime juice and then into Pop Rocks.
Fill the glass half full with ice and strain the Midori mixture into the glass.
own and then combine the pop rocks gently into the crushed
immer sauce for 2 minutes. (Recipe may be prepared in advance
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.
Pop popcorn.
1/2 cup
z dough, enough for 8 pop-tarts or one 9-inch
n powdered sugar.
Store rock candy in airtight container for up
rystals from forming. Insert a candy thermometer.
Continue to cook