A Yummy Treat

I have been busy helping to get ready for a very special girls High School Graduation Open House this weekend, and been enjoying myself thoroughly in the process! I hope that everything turns out just the way that she envisioned it, and that she has a good time with all those who are celebrating her accomplishments! She definitely deserves it!!!! I'm so proud of you S. and I look forward to all of your future accomplishments, as I know that you will do GREAT things!

Anyway, I made this next recipe for her Open House and I hope that everyone likes them.

CHOCOLATE COVERED PRETZELS

INGREDIENTS:
1 Bag Pretzels
2 Bags White Chocolate Chips; melted
Various Sprinkles of your choice

Melt the Chocolate in a microwave safe dish. I did mine in intervals of 45 seconds, stirring each time until the chocolate was smooth. Dip the top half of a Pretzel in the Chocolate, and let excess drip back off into the bowl. Hold dipped pretzel over a plate or bowl and generously sprinkle with your toppings. Place on a sheet of wax paper to allow chocolate to harden again. Store in an airtight container until ready to serve.

The bro tried a few after they were made and gave his seal of approval. I hope that everyone enjoys them this weekend!

A Christmas Favorite...

This post is late in coming...but, better late than never is how I operate! A few weeks ago I had the privilege of learning how to make a holiday favorite with one of my favorite people! Thanks C. for opening up your home to me for the day, it really was a blast to learn what to do and what not to do. We really must do it again next year, it just seems so much more fun together!

We made Rock Candy together. LOTS of rock candy, all sorts of flavors. I even made some more at home by myself to give as gifts to my neighbors, a friend and my Aunts! So fun!!!!

ROCK CANDY:

INGREDIENTS:
(Single Batch First)
2 C. Granulated Sugar
2/3 C. Light Corn Syrup
3/4 C. Water
1 dram (1 tsp.) Candy Flavoring (I used LorAnn Gourmet Flavoring)
Food Coloring of choice for flavorings
Powdered Sugar

Combine Sugar, Corn Syrup & Water in 2-Quart Saucepan. Stir over medium heat until the sugar dissolves completely. (Then quit stirring) Bring to a boil, without stirring. When syrup temperature reaches 260 degrees, add Food Coloring; DO NOT stir, the boiling action will incorporate the coloring. Remove from heat at 300 degrees, when drops of syrup form hard brittle threads in cold water. After boiling action ceases; add flavoring (stand back as you stir as the smell can be very powerful). Stir in the flavoring. Pour candy onto Foil Lined Cookie Sheets and allow to cool and harden. ***It is VERY important that once you've poured onto cookie sheet that you IMMEDIATELY get your pan and all utensils under boiling water to remove the syrup and stop the hardening process.*** Tilt the cookie sheets back and forth to thin out candy before hardening. When cool, break into pieces and place in a strainer, add in Powdered Sugar and shake to coat; to prevent candy from sticking together. Store in an airtight container.

DOUBLE BATCH: 
3 3/4 C. Sugar
1 1/2 C. Corn Syrup
1 C. Water
2--1 dram Flavorings

Follow above directions; except place on two foil lined cookie sheets.