Rock Candy: 2 cups water, 1 cup white corn syrup, 3 1/2 cups sugar, 1/4 tsp cream of tartar. Then I added: 1/4 tsp vanilla extract, 3 drops of blue gel food coloring. I boiled the mixture and then continued stirring it on the heat until it reached 300 degrees F (used a candy thermometer to measure the temp). At that point, I poured it into a tray to cool. It hardened up in about an hour and then I smashed it to pieces.
Slow Cooker Melted Chocolate ~ A foolproof, easy way to melt chocolate for drizzling, dipping, and candy making. It stays at a perfect melted consistency for hours. Easy 'toppings bar' for sundaes, etc...love this idea!!!
Inside out Chocolate filled strawberries! never thought to set them up in an egg carton while the chocolate dries! And another plus is you don't have to worry about the chocolate cracking off the outside when you bit into it! FOR COACHES