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Posts Tagged ‘candy’


Projects & Recipes

We have been making these Jolly Rancher suckers for years, and if you have little ones they will love making a rainbow.  These are super easy to make and very cool looking.

What you will need:

a bag of Jolly Rancher candies

sucker sticks or coffee stir sticks(that is what we used)

Doing the deed:

Pulled out a cookie sheet, cover it with parchment. Unwrap your Jolly Ranchers and lay 3 in a line.  Mix your colors and flavors some, don’t be shy. Put in and oven on 200 F for 10 minutes or so. They will melt into a stripped pool. Remove from the oven and then lay your stick in each pool.  let them cool completely and enjoy!

A tastey rainbow on a stick.

A tasty rainbow on a stick.

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Everyday dose of Reality

I opened an in-house candy store yesterday.  Trying to teach little kids to save or how to spend their money wisely is extremely hard with older kids.  The other day at the grocery store I notice how the kids flocked to the candy machines at the front of the store, before we even shopped.  An idea came to mind!  I bought a bunch of different kinds of candy in bags for the house.  Once I got home I pulled out this cabinet thing I had in one of the rooms.  I filled it with different candies and put it in my office along with my change tin I keep.

I rotate candy or add new stuff, you know to make it exciting for them.

I rotate candy or add new stuff, you know to make it exciting for them.

I was tired of giving them an allowance for their chores and the money just being wasted or flat-out gone.  So the idea is that now they can buy a gumball for a penny or a sucker for a nickel at home.  The money collected from the candy store goes into the tin and is reused for their next allowance … or into their bank accounts split evenly among the kids.  I am hoping that by doing this, when we go to the store they are dulled to items there.  I have noticed over the past few days of running the store, they think more about what they want to buy.  Next trip to the grocery store I will let them pick out the types of candy to put in our home store.  Maybe that will also help, we will see.  So far it has changed them and how they look at money.  You just never know when I might put 2 chocolate bars in the store and they will have to save fifty cents up for one.  At least they are being a bit more strategic and there had been more sharing happening.  This is a good thing 🙂

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Projects & Recipes

I have not made Divinity for a while now and I like to put a little twist on some things.  Thumbing through the recipe book I bought in town, I found a divinity recipe.  Out came my ingredients and off I went.  There is no waiting for the holiday season around this house, anything is fair game!

What you will need:

Doing the deed:

I set my syrup, sugar & water to boil. Behind the scenes I whipped my egg white on high.  The syrup will be ready around 300f on a candy thermometer.

Ground up some walnuts and tempered some chocolate.  Once the syrup was ready and I added slowly to the egg whites.  Then once the shine was less I stirred in the walnuts, spooned out onto a parchment covered surface and drizzled with chocolate.

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Projects & Recipes

 

Tis the season for some fudge!  Here is a very simple recipe for delicious fudge you make in the microwave.  I am always surprised how smooth and creamy it turns out.  Also, another great thing about this recipe is all the different variations you can do.  Simply by changing out the flavor of 1 cup of the chips gives you a different fudge.

What you will need:

3c. semi-sweet chocolate chips

1 14oz. can of sweetened condensed milk

1/4c. butter

1t. vanilla

1/4t. salt

Doing the deed:

Prepare an 8×8 pan lined with aluminum foil sprayed with cooking spray to keep fudge from sticking.  In a large bowl drop in chocolate chips, milk and butter.  Microwave for 2-3 minutes, stirring every 1 minute increment.  Remove from microwave and stir until all chocolate is completely melted.  Add vanilla and salt, stir until mixture is smooth.  Pour fudge in lined pan into an even layer and set in refrigerator for 2 hours.  Remove and cut in 1 inch pieces, store in airtight container in refrigerator.

 

I recently made mint fudge and it turned out divine!  I didn’t add the vanilla from this recipe and I added 2 cups of semi-sweet chocolate chips not 3.  I replaced the 3rd cup with crushed Andes Mint candies instead of plain chocolate.  Melt in your mouth decadence I swear!  Who says you can’t stick to the recipe and add crushed candy canes?  Not me, go for it.

For a dreamy white fudge, simply change out the chocolate chips for white chocolate.  If you love nuts in holiday fudge toss some of those in as well.  This recipe is very forgiving for what you can change and add to it.  Have fun and make some awesome fudge this holiday season.

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Projects & Recipes

 

Such a yummy treat for us adults.  Easy as all get out to make and there are always a ton of them per recipe.  With this recipe expect 60 pieces of yummy goodness.

What you’ll need:

3 egg whites – room temperature

¼ t. cream of tartar

¼ t. salt

3/4c. fine sugar

2 t. instant coffee

Melting chocolate or chocolate chips

Doing the deed:

Pre-heat oven to 300 degrees.  With mixed beat eggs on medium until bubbles are almost a froth.  Add in cream of tartar and salt beat until the mixture is foamy.  If you do not have fine sugar, use regular and pulse in a food processor or blender for a minute to get a fine sugar.  Once mixture is foamy, kick mixer up on high and slowly add in the fine sugar.  I add a tablespoon at a time, this give the sugar time to dissolve.  Mix on high until you have stiff peaks, add the coffee and mix for another minute.

Place mixture in a pastry bag or plastic bag, twisting the top to form a cone with the meringue.  Clip the corner and pipe onto a cookie sheet with parchment.  Make 1 to 2 inch swirl ice cream cone top shapes.  Bake in oven for 40 to 45 minutes.  Remove from oven and let cool completely.

Temper chocolate in a double boiler or melt slowly in microwave.  Once your chocolate is smooth, and creamy, tip the bottom of the meringue bites into the chocolate and place back on parchment.  Allow to set or pop into the refrigerator for a few minutes to chill and set chocolate.  Enjoy!

*For a Kids fun version of this, simply replace the coffee measurements with Jell-o.  Another fun idea is no flavoring at all, but before you put them in the oven to bake, sprinkle with colored sugar.

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Projects & Recipes

My big brown eyes peered over the counters edge watching powder sugar drift down as if a sugary soft snow fell.  Methodically grandma’s hand gently swayed as she tapped the sifter.  Sugar blanketed the tray of hot candy, if you listened closely there was a hushed sizzle as it landed.  The smell of raspberry, peppermint and cinnamon candy wafted through the house.  Plain mint was the best for a cold and sore throat.  Thanksgiving was only days away, and this was the start of the sweet treats she made every year.

What you will need:

3 & 3/4c. granulated sugar

1 & 1/2c. light corn syrup

1c. water

1T. flavoring extract

½ t. food coloring (optional)

1/4c. powder sugar

Doing the deed:

In a saucepan, stir granulated sugar, corn syrup and water.  Cook on medium heat stirring constantly until sugar has dissolved, then bring to a boil.

Without stirring let heat to 300/310 degrees Fahrenheit (149/154 Celsius), or until small amount of syrup drizzled into a glass of cold water turns to hard brittle threads.

Remove from heat and stir in flavor extract and food coloring.  Pour onto a greased cookie sheet, and dust the top with powder sugar.  Let cool, and break into pieces.  Store in airtight container.

We made blue mint, so yum.

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