Candy Train Craft
http://www.enchantedlearning.com/crafts/christmas/candytrain/
Supplies: Hot glue gun
A roll of hard candy (like Lifesavers)
4 wrapped peppermint candies
A wrapped caramel
A wrapped chocolate kiss
Optional - a short length of yarn or string
Using a hot glue gun, glue four wrapped peppermint candies to a roll of candy; the peppermint candies are the wheels of the train.
Glue a wrapped caramel to the top, at one end the train. Glue a wrapped chocolate kiss on top of that.
To use the train as a tree ornament, glue a small length of string to the top of the train.
Sunday, December 19, 2010
COOKIE COUNTDOWN- RECIPE #21 COOKIES AND CREAM FUDGE
Cookies & Cream Fudge
Ingredients
- 3 cups granulated sugar
- 3/4 cup (1 1/2 sticks) butter or margarine
- 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
- 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
- 1 jar (7 oz.) marshmallow crème
- 1/2 cup finely crushed cream-filled chocolate sandwich cookies
- 1 teaspoon vanilla extract (optional)
- 1 cup crumbled cream-filled chocolate sandwich cookies
Directions
LINE 9-inch-square baking pan with foil.
COMBINE sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
STIR in morsels, marshmallow crème, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator.
COMBINE sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
STIR in morsels, marshmallow crème, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator.
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