*prep candy molds with pam or any non-
u can also pour this candy onto a greased cookie sheet
In 1/2 cup of icy cold water, slowly add gelatin, kool aid and jello.
Mix well.
Allow to stand until mixture looks slushy.
Microwave on high for 1 minute and 15 seconds (or just until top foams).
With a large eyedropper or turkey baster fill candy molds.
Put molds in freezer for 10 minutes.
Remove from freezer, remove candy by bending mold and teasing candy away from sides.
Store in airtight containers or Ziplock bag.
Recipe makes enough to fill 2 and 1/2 molds that make 16-candies per mold.
scoop the mixture into the molds, gently tapping the mold each
Cook syrup in a saucepan over medium heat until it reaches 240 degrees on a candy thermometer.
Remove from heat and allow to cool to 200 degrees.
Stir constantly until syrup becomes sugary.
Pour into molds (something about the size of a caramel candy).
When candy is cool, you can remove from molds.
Generous estimates to allow for errors and nibbling!
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.
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.
iting for the cream to infuse, make sure your truffle candy molds are
Tools:
Candy jewel and diamond molds.
Prepare your molds by spraying them
up muffin molds or similar, or use smaller molds. Dust molds with cocoa
ightly sugar 4 (4-ounce) molds, custard cups or ramekins. Tap
smooth layer. Refrigerate the candy to set the chocolate and
ho depend on me for made-from-scratch recipes. Also, it's
You will need a candy-deep fry thermometer.
Set molds and spray with Pam on foil.
In pot, put water, syrup and sugar and stir a little.
Stir and boil.
Bring to 275\u00b0 to 300\u00b0.
Quickly remove from heat and add flavoring and coloring.
Pour into molds right away.
Add seed.
Let set.
rape your bowl and mix for just another few seconds to
Bring to a boil, stirring constantly.
After it boils, stir in drops of food coloring.
Insert thermometer and stop stirring. When it reaches 280\u00b0, turn down to low heat, stir in flavor. Bring to 300\u00b0 and remove from heat and pour into greased molds (for suckers) or you may pour out onto greased cookie sheet and break up like glass.
lowly, to 236F on a candy thermometer or until mixture reaches
Cut sugar into cream cheese (cream cheese should be at room temperature). Add oil and color; hand knead until smooth. You are now ready to mold candies or cut if you desire. Candy may be frozen in molded or unmolded state.
(When molding candy, use rubber candy molds, not plastic.)