NEW UPDATE!! 11/20 Secret Santa 2013---OPENING DAY-DECEMBER 8 @ 4PM EST!!!!
09-19-2013, 06:33 AM
#241
Super Member
Join Date: Jul 2010
Location: Glenmoore, PA
Posts: 7,941
There are lots of versions of a bottle tree. Mine are a metal frame that you hang the bottles on. The idea is that the bottles trap the evil spirits that lurk around. I have many evil spirits next door to me, so need to trap them so that they don't come into my yard. Google bottle tree and see what you come up with. There are some really fantastic ones.
09-19-2013, 06:48 AM
#242
Super Member
Join Date: Apr 2011
Location: Wisconsin-Alabama Gulf Coast Snow Bird
Posts: 2,145
1 cup light Karo syrup 1 TBS vinegar
1 cup sugar 1 TBS baking soda
1 TBS vanilla 1 1/2 lbs bulk milk chocolate
In a saucepan, mix the syrup, sugar, vanilla and vinegar. bring this mixture to 300 degrees on a candy thermometer. (It is nt necessary to constantly stir the mixture while boiling to desired temperature) When the mixture reaches 300, stir in the baking soda, just until dissolved. Adding the baking soda will cause the mixture to double in size. Pour the mixture into a buttered 9x9" pan. DO NOT SCRAPE THE SIDE OF THE SAUCEPAN AND DON'T SPREAD THE MIXTURER AROUND IN THE PAN. Let cool. Loosen mixture from pan and cut into bite size pieces. The pieces will break apart into different shapes and sizes, this is just fine. Melt the chocolate for dipping. Dip pieces of candy in chocolate and let set on waxed paper. When set, store in an airtight container.
This is the recipe for the fairy food, angel food candy, sponge candy.
Jan
1 cup sugar 1 TBS baking soda
1 TBS vanilla 1 1/2 lbs bulk milk chocolate
In a saucepan, mix the syrup, sugar, vanilla and vinegar. bring this mixture to 300 degrees on a candy thermometer. (It is nt necessary to constantly stir the mixture while boiling to desired temperature) When the mixture reaches 300, stir in the baking soda, just until dissolved. Adding the baking soda will cause the mixture to double in size. Pour the mixture into a buttered 9x9" pan. DO NOT SCRAPE THE SIDE OF THE SAUCEPAN AND DON'T SPREAD THE MIXTURER AROUND IN THE PAN. Let cool. Loosen mixture from pan and cut into bite size pieces. The pieces will break apart into different shapes and sizes, this is just fine. Melt the chocolate for dipping. Dip pieces of candy in chocolate and let set on waxed paper. When set, store in an airtight container.
This is the recipe for the fairy food, angel food candy, sponge candy.
Jan
09-19-2013, 07:26 AM
#244
Super Member
Join Date: Nov 2008
Location: WHERE THE SUN ALWAYS SHINES
Posts: 9,256
Originally Posted by Tink's Mom
I love that recipe, Cheesehead.
Dreamer, your new song is a keeper!!! I can already hear many of us singing this after a couple of hours in your naughty corner...
Dreamer, your new song is a keeper!!! I can already hear many of us singing this after a couple of hours in your naughty corner...
why thank you Susie...
did that with no coffee
09-19-2013, 07:48 AM
#245
Super Member
Join Date: Jul 2010
Location: Glenmoore, PA
Posts: 7,941
My mother used to make that stuff when we were little. We called it seafoam candy. I would eliminate the chocolate, because I can't eat it. I used to make it too way back when. Will have to make it again.
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