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8 Candies To Make at Home

CANDIES 10 MAKE AT HOME START INGREDIENTS 1 cup Molasses 1 cup Flour 1 tsp Powdered licorice root 1 tsp Dried anise Icing sugar Licorice INSTRUCTIONS 1. Heat Molasses, anise powder, and licorice root together. 2. Add the flour until it and then roll into thin licorice logs. 15-20 minutes 3. Cut the tubes to desired length and roll them in icing sugar. Let cool. INGREDIENTS 12 oz Good quality white or dark chocolate chips 5 pcs Regular candy canes ½ tsp Peppermint abstract INSTRUCTIONS 1. Break up peppermint candy canes into small pieces. Peppermint Bark 2. Melt the chocolate and once melted, add the peppermint extract. 3. Pour melted chocolate onto a cookie sheet lined with wax paper and spread with a spatula. O 25-30 minutes Sprinkle candy cane chunks over chocolate and press them in 5. Place in freezer for 5 minutes. Let harden, and the break into pieces. INGREDIENTS 2 cups Sugar 1% cups Unsweetened applesauce 2 pcs Small boxes of flavored Jello 2 packs Unflavored gelatin Lemon juice 1 tsp INSTRUCTIONS Gum Drops 1. Spray 13x9 inch pan with non-stick cooking spray. 2. In a large saucepan combine all ingredients and let stand 1 minute. 10 minutes 3. Bring to a boil over medium heat, stirring constantly. 4. Boil for 1 minute, then immediately pour into pan. 5. Place in refrigerator until firm. Loosen sides from pan with a spatula, turn Gum Drop sheet onto cutting board. 6. Dip a cookie cutter into leftover sugar and cut out drops, then roll in sugar again. 7. Set onto wax paper until dry. INGREDIENTS 1 cup White sugar % cup Light corn syrup 4 tsp Salt 14 cup Water 1 cup Peanuts 2 tbsp Butter, softened Baking soda Itsp Peanut Brittle INSTRUCTIONS . 25-30 1. Great cookie sheet. 2. In large saucepan add sugar, corn syrup, salt, and water. minutes 3. Bring to a boil over medium heat, stir until sugar is dissolved. 4. Stir in peanuts, and keeping stirring until 30 degrees, when a small amount of mixture dropped into cold water separates in hard, brittle threads. 5. Remove from heat and stir in butter and baking soda, and pour onto cookie sheet. 6. Spread with forks. Let cool. INGREDIENTS % cup 1 cup 14 tsp Extract of your choice for flavoring Sugar Light corn syrup Food coloring INSTRUCTIONS .. Lollipop 1. Place lollipop sticks in hard candy molds or 3 inches apart on a greased foil-lined baking sheet. 300'C 2. In large saucepan combine corn syrup and sugar, and bring to boil over medium heat, stirring occasionally. Cover and cook for 3 minutes. 20 minutes 3. Uncover and cook over medium-high heat without stirring until 300 degrees, turns an amber color. 4. Remove from heat and stir in flavoring and color of choice. 5. Pour candy into molds of free form onto baking sheet. Let cool. INGREDIENTS oz Cream cheese, softened % cup Butter, softened 2 cups Sifted confectioners' sugar I tsp Vanilla extract INSTRUCTIONS 1. In medium-sized bowl, beat the cream cheese nedium and butter together until creamy and smooth. Cream Cheese Frosting 2. Mix in vanilla, then gradually stir in confectioner's sugar. 10 minutes 3. Store in refrigerator. INGREDIENTS 3 cups Milk chocolate chips 1% cups Prepared chocolate frosting 1 cup Chopped walnuts INSTRUCTIONS O 1. Line 8x8 pan with foil and butter foil. Fudge 2. In small saucepan melt chocolate chips over low heat, stirring constantly. 3. Once melted remove chocolate from heat and stir in frosting and slowly add nuts, stirring until smooth. 40 minutes 4. Pour into prepared pan and refrigerate until firm. INGREDIENTS 2 cups Heavy cream 1 cup Whole milk % cup 1 tsp 1 pc Sugar Vanilla extract Vanilla bean, scraped Ice cream maker OR 1 Ib and 3 Ib coffee cans, duct tape, Ice Cream ice, and rock salt INSTRUCTIONS 1. Combine cream, milk, sugar, and vanilla in saucepan and heat until sugar is dissolved. 30-40 Just before removing heat scrape seeds from minutes vanilla bean and stir into cream mixture. 3. Pour into bowl and cover with plastic wrap. 4. Chill in refrigerator, then freeze in an ice cream maker, or use the double-can method. 5. Pour ice cream mix into 1 Ib coffee can and secure with duct tape. 6. Place can into 3 lb coffee can and surround with ice and rock salt. 7. Seal and roll or kick can for 10 minutes 6. Check to see if ice cream is hard; if not, replace lid, add more ice and rock salt, and roll for 8 more minutes. Freeze or serve. BROUGHT TO YOU BY: IN PARTNERSHIP WITH: ANDYCONCEPTS INE.COM 1-866-242-7585 GRYFFIN MEDIA

8 Candies To Make at Home

shared by gryffin on Mar 07
21 share
Having a creative burst of energy while craving something sweet? Get some of these ingredients and spoil yourself with sugar and craftiness by putting together these 8 candies in the comfort of your own home!


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