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Results 61 - 70 of about 970 for sticks candy
Practice makes perfect! Combine cocoa, ... buttered 8x8x2-inch pan. Cool and cut into squares. Cooks Note: A candy thermometer is recommended.
Cream butter and cream cheese. Beat in the vanilla and confectioners' sugar, then the coconut. Roll into balls the size of a walnut. Roll ...
Mix ingredients except peanut butter together. Mixture should be stiff and dough like. Divide dough into four balls. Add different food ...
64. FUDGE-NUT CANDY
Boil sugar, cocoa, milk, salt, ... stage (234-240°F on candy thermometer). Remove from heat; add ... Use of a candy thermometer is recommended.
With hands mix confectioners' sugar, ... several pounds of candy. Note: Adding the cherries ... tree and it adds flavor and color to the candy.
66. FUDGE CANDY
Combine sugar, butter and milk. Boil for 10 minutes at a rolling boil, stirring constantly. Remove from heat. Add chocolate; stir until ...
This recipe is extremely easy to make. No candy thermometer needed! In an 8-quart ... squares. Store in covered containers at room temperature.
68. AUGUSTA CANDY
Combine all ingredients except nuts; ... water (234-240°F on candy thermometer). Add nuts; pour into ... of a candy thermometer is recommended.
Butter a 9x13-inch pan (or ... to 238°F on candy thermometer). Whip with electric mixer ... Cooks Note: Use of a candy thermometer is recommended.
70. CARAMEL CANDY
Combine sugar, syrup, butter and ... stage (244-248°F on candy thermometer), stirring constantly. Remove from ... candy thermometer is recommended.
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