A Fast Way to Make Fondant With Ingredients From Home!

FONDANT!!!

P.S. thought i would just add this video in because I've used fondant in my last couple blogs. Here's to the people who want to make fondant at home!

Candy! Candy! And More Candy!!!

Rock Candy!

• 2 cups water
• 4 cups granulated sugar
• 1/2-1 tsp flavoring extract or oil (optional)
• food coloring (optional)
• glass jar
• skewer or thread (see below)

PREPARATION

1. Prepare your materials: wash a glass jar thoroughly with hot water to clean it. Cut a length of thick cotton thread a few inches longer than the height of the jar, and tape it to a pencil. Place the pencil across the lip of the jar, and wind it until the thread is hanging about 1 inch from the bottom of the jar. Attach a paper clip to the bottom of the thread to weight it and ensure it hangs straight down. Alternately, you can use a wooden skewer as the base of your rock candy, and use clothespins balanced across the top of the jar to clip it into place.

2. Wet your thread or wooden skewer, and roll it in granulated sugar. This base layer will give the sugar crystals something to “grab” when they start forming. Set the thread or skewer aside to dry while you prepare your sugar syrup.

3. Place the water in a medium-sized pan and bring it to a boil. Begin adding the sugar, one cup at a time, stirring after each addition. You will notice that it takes longer for the sugar to dissolve after each addition. Continue to stir and boil the syrup until all of the sugar has been added and it is all dissolved. Remove the pan from the heat.

4. If you are using colors or flavorings, add them at this point. If you are using an extract, add 1 tsp of extract, but if you are using flavoring oils, only add ½ tsp, and make sure you don’t stand right in front of the pan—the scent can be very strong as it rises in the steam. Add 2-3 drops of food coloring and stir to ensure even, smooth color.

5. Allow the sugar syrup to cool for approximately 10 minutes, then pour it into the prepared jar. Lower the sugared string or skewer until it hangs about 1 inch from the bottom.

6. Carefully place your jar in a cool place, away from harsh lights, where it can sit undisturbed. Cover the top loosely with plastic wrap or paper towel.

7. You should start to see sugar crystals forming within 2-4 hours. If you have seen no change to your skewer or thread after 24 hours, try boiling the sugar syrup again and dissolve another cup of sugar into it, then pour it back into the jar and insert the string or skewer again.

8. Allow the rock candy to grow until it is the size you want. Don’t let it grow too large, otherwise it might start growing into the sides of your jar! Once it has reached the size you want, remove it and allow it to dry for a few minutes, then enjoy or wrap in plastic wrap to save it for later.

Hard Candy/ Lollipops!!!

Ingredients

Original recipe makes 1 pound

• 1/2 cup confectioners' sugar for dusting

• 2 cups white sugar

• 1 cup water

• 2/3 cup light corn syrup

• 1 teaspoon peppermint oil, or other flavored oil

• 1 teaspoon any color food coloring

• PREP

• 5 mins

• COOK

• 40 mins

• READY IN

• 45 mins

Directions

1. Generously coat a cookie sheet with confectioners' sugar, and set aside.

2. In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavored oil and food coloring.

3. Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.

Cookies 'N' Cream Fudge!

Ingredients

Original recipe makes 2 - 1/2 pounds

• 3 (6 ounce) packages white chocolate baking squares
• 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk

• 1/8 teaspoon salt
• 3 cups coarsely crushed chocolate creme-filled sandwich cookies

Directions

1. In heavy saucepan, over low heat, melt white chocolate squares, sweetened condensed milk and salt. Remove from heat; stir in crushed cookies.
2. Spread evenly into wax-paper-lined 8-inch square pan. Chill 2 hours or until firm.
3. Turn fudge onto cutting board; peel off paper and cut into squares. Store leftovers covered in refrigerator.

Hope You Enjoyed!