Donna's Recipes
Candy

FOOLPROOF DARK CHOCOLATE FUDGE
Contributor: Helen

In heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in pecans and vanilla. Spread evenly into wax paper lined 8 or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.

ROCK CANDY
Contributor: Kris

In a large heavy saucepan, combine sugar, corn syrup, & water. Cook on medium-high heat until candy thermometer reads 300 (hard crack stage), stirring occasionally with a wooden spoon. Remove from heat; stir in oil and food coloring, keeping face away as odor is very strong. Immediately pour onto an oiled cookie sheet. Cool; break into pieces.
Store in airtight container. I put candy pieces in a ziplock bag, add a small amount of powdered sugar and shake lightly until coated. I haven't tried this yet, but, you can also sprinkle an 18 X 24" piece of foil with powdered sugar then pour candy onto foil. It should make clean up a little easier.

ROCK CANDY
Contributor: Sonja

It can take a few days for the sugar crystals to harden into rock candy.

Make Supersaturated Sugar Solution by boiling 2 cups of water in a large stockpot. While stirring, slowly add sugar until no more sugar will dissolve (about 5 cups). You can make this an hour or two before you'd like to use if you want.

Using a plastic cup and spoon, a piece of string, a straw and a plastic paper clip. Fill your cup 3/4 full with the sugar solution. If you want add some flavoring-vanilla or almond extract and some food color to make your "rocks" pretty and taste good.

Tie your string to one end of the paper clip. Tie the string to the middle of the straw. Lay the straw over the cup so that the paper clip is suspended in the sugar solution but doesn't touch the bottom of the cup. Keep checking the cup until the sugar crystals have hardened around the string.

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