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.
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.
op bag, add the drained Quick Pickles and flour and shake
n powdered sugar.
Store rock candy in airtight container for up
rystals from forming. Insert a candy thermometer.
Continue to cook
ater, ginger, star anise, cinnamon, rock sugar, and pepper to pot
emove lid and insert a candy thermomater and cook until temperature
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.