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Instructions. In a medium bowl, combine milk, coconut, nuts, and gelatin powder, mixing well. Cover and refrigerate for 48 hours. Remove and form teaspoonfuls into a strawberry shape and then roll them in red sugar. Dye almonds green with food coloring and once dry, place one at the end of each strawberry as a stem.

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Use the remaining tablespoon of cannabutter to grease the candy molds. Heat the mixture until it boils. Once the temperature reaches about 275 degrees Fahrenheit, add the gelatin mix and constantly stir until the mixture is smooth. Remove the mixture from heat and spoon it into the individual candy molds.

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Do not place it in the fridge. Allow it a few hours to completely cool and harden. 9. Once hardened, remove the sheet of candy from the pan. Dust it with powdered sugar to get the sea glass look. 10. Now all you need to do is break the sheet into smaller pieces.

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In a large saucepan over medium heat, combine the granulated sugar, water, and corn syrup together, stirring occasionally, until a candy thermometer reads 260 degrees F, about 7-10 minutes. Just before the corn syrup mixture reaches temperature, whip your egg whites in the bowl of a stand mixer until stiff peaks form, about 3-5 minutes.

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Instructions. Line 2 large baking sheets with waxed paper. Butter two large spoons and set aside. In a 3 quart saucepan, bring the sugar, corn syrup, water, and salt to a boil, stirring frequently to dissolve the sugar. Once at a boil, stop stirring and cook to 250F - hard ball stage.

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Slowly mix the following ingredients, in a large heavy saucepan, over medium heat until it reaches a boil: 3 & ½ C Pure Cane Sugar. 1 & ½ C Light Corn Syrup. 1 & ½ C Water. (water temp doesn't really matter, but I use warm or hot) Once it is boiling, you need to stop stirring and let it sit and boil until it reaches somewhere between the.

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Instructions. Place the first three ingredients in a small saucepan and stir to combine. Turn on the heat to medium high and bring mixture to a boil. Boil approximately 10 minutes until mixture thickens and reaches the hard crack phase (310 degrees on a candy thermometer).

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Stir together granulated sugar, corn syrup, and water in a saucepan over medium heat. Clip a candy thermometer to the side of the pan. Cook mixture until it reaches 260*. Using a mixer, whip the egg whites just before the syrup mixture reaches heat. Add jello powder to the egg whites.

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6. Cut the gumdrops into small pieces, then roll onto granulated sugar (optional). Make sure the candies are dry enough; otherwise, sugar lumps will form. Let the gumdrops stay on a rack at a cool place until the sugar dries and sticks to the candies to form coatings (about 1 - 2 days).

22 Jello Candy Recipes

Mix together grape juice, Gelatine, and honey in a sauce pan. Heat the mixture over medium-low heat until the Gelatine is completely dissolved. Get the silicone gummy bear molds ready. Then using a dropper or baster (which comes with the mold), add the mixture to the molds. Chill in the refrigerator for 2 hours.

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Steps: Fill a 15x10x1-in. pan with confectioners' sugar to a depth of 1/2 in. Using the handle of a wooden spoon, make a continuous curved-line indentation in the sugar; set pan aside. , In a large heavy saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring occasionally.

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Instructions. Cook 1/4 cup of cannabutter, sugar, and cornstarch until sugar dissolves. Use 1 tablespoon of cannabutter to coat candy molds gently. Heat mixture until boiling. At 275°F, blend the gelatin mix while stirring. Take off the heat, then use a spoon to put the mixture into molds.

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Grease a cookie sheet with cooking spray. Stir white sugar, corn syrup, and water together in a medium saucepan. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 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.

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In a medium saucepan bring 2 1/2 cups of water to a boil. Add sugar and stir. Let simmer, stirring until all sugar is dissolved. Add gelatin mix to the sugar and water mix. Once all the ingredients have dissolved bring back to a boil and cook for 2-3 minutes. Remove from heat and let cool for about 1-2 minutes.

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Mix water and Jell-O powder in a small pot over medium-high heat. Bring to a boil. Reduce heat and simmer, stirring constantly. While cooking, prepare mold by rubbing vegetable oil on it with a paper towel. Continue to cook and stir for 5-10 minutes or until the liquid begins to thicken to your liking.