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almonds baking sheet brown sugar butter or margarine cacao candy ther candy thermometer candymaking caramel Carolyn Meyer cereal Chocolate Fudge cocoa butter cocoa powder coconut cornstarch crystals cup light corn cup sugar V2 cup water cups and spoons cut the fudge deep plate deep saucepan dipped egg white flavoring Follow the directions fondant food coloring fork fudge harden heat Honey Popcorn Balls hot water ingredients light corn syrup Marzipan minutes mixture and cook mixture starts molasses mometer need measuring cups pan or deep paper or plastic pie pan plastic wrap potholder powdered sugar pull Put the candy Put the sugar refrigerator sauce semisweet chocolate bits sharp knife slotted spoon small saucepan squares starts to boil stirring Store sugar cane sugar syrup sugar V2 cup sweet tablespoons taffy Take the saucepan taste teaspoon vanilla additional temperature toffee unsweetened V2 teaspoon vanilla additional butter warm wax paper wooden mixing spoon