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In a heavy ... sugar. Boil to hard crack stage (300-310F on a candy thermometer). Remove pan ... stores) and tie with colored butcher's string or raffia.

Mix sugar, syrup ... degrees (use a candy thermometer). Add flavoring ... a ziplock bag and add the powdered sugar. (Coat the candy well with the sugar.)

Sprinkle 18 x ... of syrup form hard and brittle threads ... coloring. Pour onto foil. Cool. Break into pieces. Store in airtight container. Makes 2 1/4 pounds.

Mix sugar, corn ... 300 degrees on candy thermometer. Remove from ... strips and another cut chunks. Drop candies on well greased cookie sheets. Makes lots.

Combine sugar, water ... in a jar. Hard Candy Lollipops: Make 1 recipe Old Time Hard Candy. ... hot. Let set until cool and turn upside down to release.

Mix first 3 ... of syrup form hard and brittle threads ... Blue. Orange - Orange. Grape - Purple. Lemon - Yellow. Black Walnut - Clear. Butterscotch - Gold.

Heat oven to ... until combined; add candy, if desired. ... spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting.

Turn into well greased mold. Steam 2 1/2 hours. Combine suet, brown sugar and milk. Add eggs, combine raisins, currants and candied fruit with 1/4 ...

Combine all ingredients ... 260 degrees on candy thermometer, or until ... water forms a hard ball. Pour onto ... Wrap in wax paper. Makes about 1 1/2 lbs.

Cook the first four ingredients to hard crack stage (300 ... a hard, honeycomb candy. After cooled, ... chocolate until covered on all sides. Lay on waxed paper.

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