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Results 111 - 120 of 197 for hard candies
111. HARD CANDY
Boil in heavy pan until hard crack. Add flavoring and food coloring. Cool completely, dump on to waxed paper and break into pieces.
112. HARD CANDY
Mix first 3 ingredients in ... of syrup from hard brittle threads in cold water. ... Store in airtight containers. Makes in excess of 2 pounds.
113. HARD CANDY
Mix well in a saucepan. ... boiling. Boil to hard crack without stirring. Remove from ... snip with oiled scissors. Then drop into powdered sugar.
114. HARD CANDY
Cook to hard crack. Take off stove. Add ... food coloring. Pour onto cookie sheet covered with powdered sugar. Let cool. Cut with kitchen shears.
115. HARD CANDY
Mix first three ingredients in ... of syrup form hard, brittle threads in cold ... and break into pieces. Store in airtight containers. 2 pounds.
116. HARD CANDY
Mix first 3 ingredients in ... of syrup form hard brittle threads in cold water. ... onto lightly greased cookie sheet. Cool; cut into pieces.
117. HARD CANDY
Mix first 3 ingredients in ... of syrup form hard brittle threads in cold water. ... Store in airtight containers. Makes in excess of 2 pounds.
118. HARD CANDY
Mix first 3 ingredients in ... or syrup forms hard thread in cold water. Remove ... sheet. Cool. Break. Store in airtight container. Makes 2 pounds.
119. HARD CANDY
Boil to 280 degrees on candy thermometer. Add a few drops of coloring. Continue to boil to 300 degrees. Remove from heat; add flavoring (1 ...
120. HARD CANDY
Cook to 240 degrees, add desired food coloring, then cook to 300 degrees. Remove from heat and add flavoring. Pour onto buttered plate. You ...
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