Generous estimates to allow for errors and nibbling!
hite strip down the middle for the penguin's chest, dip
Centers for candy to be dipped in coatings.
Flavor fondant with any flavor (mint, pecan, maple, coconut, cherry, peanut butter, etc.).
Shape into small balls, refrigerate for a while then dip in melted coating.
Let drain and cool.
smooth layer. Refrigerate the candy to set the chocolate and
ho depend on me for made-from-scratch recipes. Also, it's
rape your bowl and mix for just another few seconds to
lowly, to 236F on a candy thermometer or until mixture reaches
nickers and Skor/Heath bar candy bars among the apples, about
Vanilla Bean -- Add 1 vanilla bean, split lengthwise, to 2 cups sugar, store 1 week before using.
Peppermint Stick -- In a food processor, combine 2 cups sugar and 1 candy cane or use any peppermint candy, broken into pieces, store 2 days before using.
Lovely Lavender -- Tie 2 tablespoons dried lavender in cheesecloth.Add it to 2 cups sugar, store 2 weeks before using.
Cinnamon- Ginger -- In food processor, combine 2 cups sugar, 2 Tblsp. crystallized ginger and 1 teaspoons ground cinnamon, process, store 1 week before using.
Tablespoons of the crushed candy canes.
Spoon batter into
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.
nd stir on low heat for 2 mins or until sugar
Line a 6-cup large muffin tray with paper liners.
Place puffed rice cereal in a large bowl. Combine caramels, marshmallows and butter in a saucepan over low heat. Cook, stirring, for 5 mins, or until well combined. Quickly pour over cereal and mix until well combined. Distribute between paper liners, making an indentation in each to resemble a nest. Coat edges with sprinkles. Chill for 2 hours, or until set.
To serve, remove nests from paper cases. Fill with assorted candy.
Combine egg, milk and vegetable oil in a cup.
In a bowl combine flour, baking powder and salt.
Pour the wet ingredients into the dry and mix well with a whisk.
Cover and chill for a few minutes as you heat the oil.
Drop the chilled candy bar in the batter and then gently place into the oil.
Fry just until the outside is golden.
Remove and drain on brown paper.
Allow to cool a minute before serving.
Preheat oven to 325 degrees.
Grease large baking sheet or pizza pan.
Place whole bar of cookie dough scored side down, shaping to fit prepared baking sheet.
Bake for 30 to 35 minutes, or until golden brown.
Immediately sprinkle morsels over hot crust; drop peanut butter by spoonfuls onto morsels.
Let stand for 5 minutes or until morsels are shiny.
Gently spread chocolate and peanut butter evenly over cookie crust.
Sprinkle candy in single layer over pizza.
Cut into wedges.
Serve warm or at room temperature.
Put the peanut butter and white chocolate chips in a microwave safe bowl and microwave for 2-3 minutes until melted (stir thoroughly every minute or so).
Spoon mixture into little tin foil candy cups (not all the way to the top or it will over flow) and drop 3 to 4 milk chocolate chips on top.
After several minutes, the milk chocolate will start to melt, take a toothpick and make a swirled pattern with the milk chocolate -- that's it refrigerate for an hour or so until set.
Loosely wrap 1/2 cup of M&M'S(R) Brand Chocolate
Candies for Valentine's Day in plastic wrap and tape it closed.
Set the wrapped candy on top of a cone.
Cover the candy with cellophane and tie with a ribbon.
Repeat steps 1 through 3 to fill the remaining cones.
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.
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.
Preheat oven to 300 degrees.
Beat egg whites into very stiff peaks.
(Egg whites should be at room temperature).
Add Sugar, 3 Tbsp at a time.
Beat well after each addition.
Fold in finely crushed candy canes.
Drop by heaping teaspoonful onto a greased cookie sheet.
Bake at 300 degrees for 25-30 minutes.
Sprinkle tops if desired, before baking.
Kisses can be tinted by adding a few drops of food coloring to mixture before baking.