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Results 61 - 70 of 164 for mashed candy
Combine ingredients; drop by heaping spoonfuls on wax paper. Roll into balls. Refrigerate 1/2 to 1 hour. Dip into coating mixture. ...
Mix well. Add sugar a ... pieces. Very rich so make them small. Keeps well for several weeks. Food color can be used to make candy more colorful.
63. YAM CANDY
Bring sugar, milk and butter ... cream. Beat until candy loses its gloss. Pour into ... Cut into squares. Makes approximately 42 small pieces.
64. CAJUN CANDY
Combine sugars, salt, milk, yams ... to 224°F on candy thermometer or soft-ball stage. Remove ... last 1/4 cup pecan halves. Cut into squares.
Mix all ingredients except chocolate coating. Drop mixture by heaping teaspoonfuls onto waxed paper. Roll into balls, chill for 1/2 to 1 ...
Mix sifted sugar into mashed potatoes, a little at a ... saran or foil and chill well. Slice into 1/2 inch thick rounds. Makes 48, about 48 slices.
67. MOUND BALL CANDY
Hand mix butter, milk, potatoes, coconut and powdered sugar. Cover and refrigerate 1 hour. Roll into small balls and put on large plate. ...
Add vanilla to mashed potato, mix well. Roll out ... maximum amount of candy pieces. Refrigerate covered with wax ... at once or piece by piece.
Combine ingredients except dipping chocolate; ... water while dipping candy. With tongs or fork, ... refrigerator to harden. Makes about 5 dozen candies.
Have all ingredients at room temperature, cream butter, sugar and yams until smooth. Add eggs. Sift together all dry ingredients. Add milk ...
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