Candy Recipes
Chocolate covered Words

You will need:

a large porcelain or glazed pottery bowl

a small metal bowl

2 cups milk chocolate chips/morsels (12 oz. Bag)

solid vegetable shortening

8-10 closed cookie cutters (2-3 inches in diameter)

aluminum foil

small pieces of fruit, marshmallows, pretzels, or other food for dipping

You can make chocolate candy shapes using chocolate chips/morsels. First, put the chocolate into the small bowl with 2 tablespoons of vegetable shortening. Have an adult fill the large bowl with hot tap water (not boiling water). The adult should set the smaller bowl of chocolate into the hot water, stirring until the chocolate melts and the mixture is smooth.

Be careful not to get near the water while it is hot. Be sure no water gets into the chocolate.

While the chocolate is melting, you may make molds by lining the cookie cutters with foil.

After the chocolate is melted, the adult can pour it into the cookie cutters, filling them half full. (A soup ladle helps in the pouring process.)

Set the molded chocolate aside to cool. When it is cool, peel the aluminum foil away. You may want to save part of the melted chocolate for dipping small pieces of fruit or other food.

Note to adult: When you are doing the above project, be sure to keep the tap water away from the children until it has cooled to lukewarm. Make sure all the foil is peeled away from the molded chocolate before it is eaten.

Hard Crooked Candy

2 c. sugar
1 c. water
3/4 c. light corn syrup
Food coloring
1/2 tsp. oil of cinnamon
or peppermint or lemon or orange or 1/4 tsp. oil of cloves,  Confectioners' sugar
Combine sugar, water and corn syrup in heavy 2 quart saucepan. Cook, stirring constantly until sugar is dissolved; then lower heat and cook without stirring to 300 degrees. If sugar crystals form on sides of pan, wipe off. Remove from heat, add coloring and oil flavoring. Set one pan of candy over a saucepan containing hot water. As soon as the other pan is cool enough to touch, cut it with scissors into strips 1 inch wide, then snip into pieces. Work quickly. Drop pieces onto buttered baking sheet. If candy cools too quickly, set over pan of hot water to soften it. When cool, sprinkle with confectioners' sugar. Store in airtight container. If using sucker molds, after filling molds, tap to release air bubbles. Twist sticks in molds to secure them.

Return To Your Page.
Click Here

Let me know how yours turnout.
How crooked can you make them?   Becca