Place candy coating in microwave safe bowl; microwave uncovered on high for 40 to 60 seconds. Stir every 30 seconds, until smooth. Stir in nuts and ...

Line a 7 x 7 inch pan with parchment or waxed paper. In a medium, heavy-bottomed saucepan, heat sugar and water gently, without boiling, until sugar ...

In a medium saucepan over medium heat, stir together milk and sugar until smooth. Heat, without stirring, to between 234 and 240 degrees F (112 to ...

Spread coconut evenly over a buttered baking sheet. In a medium microwave-safe bowl, combine sugar and corn syrup. Microwave on high 3 minutes. ...

Grease an 8 x 8 inch square pan. In a heavy saucepan over medium heat melt 1 cup of sugar, stirring constantly. Carefully add boiling water. Stir ...

Blend the confectioner's sugar, finely ground almonds, egg whites, salt ,and almond extract in a blender until perfectly blended. Chill covered 24 ...

Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10x15 inch jellyroll pan. Lightly beat the egg white; add water, and beat until ...

Preheat oven to 325 degrees F (165 degrees C). Place nuts on a 10x15 inch jellyroll pan, and bake for 10 minutes. Remove nuts, and melt butter on ...

Beat condensed milk and half of powdered sugar at low speed with an electric mixer until blended. Stir in peppermint extract. Gradually add ...

In a medium bowl, cream together confectioners' sugar and margarine. Blend in corn syrup and peppermint oil. Adjust peppermint oil to taste. Chill ...