Icicle Candy Woo hoo!!

I LOVED to eat icicles as a kid. I came across this fun recipe and tried it--they look so cute and are a great and easy Winter treat. The best part? You can do the whole thing in the microwave and they are super cheap to make! Yea! I usually like to do things that my kids participate in, but this is so hot to work with that you shouldn't do it with kids around. So, turn on your favorite chick flick after they're in bed and whip up a batch--it only takes 15 minutes or less!

Icicle Candy
1 cup granulated sugar
½ cup light corn syrup
½ tsp. peppermint flavoring (or other as desired. NOTE: if you are using flavoring oil, only use a few drops)
Blue liquid food coloring (as desired)

Directions:Preheat oven to 185 degrees. Lightly spray cookie sheet and a large sharp knife (or pizza cutter—that’s my favorite. The pizza cutter was a lot easier to work with when cutting the hot candy) with cooking spray.
Thoroughly mix sugar and light corn syrup in a 4-cup microwave-safe glass measure. Cover with plastic wrap. Microwave on HIGH for 3 minutes and 15 seconds.

Remove from the microwave and carefully remove plastic wrap. Quickly stir the sugar mixture and then cover with a NEW sheet of plastic wrap. Microwave on high for 3 minutes and 15 seconds.

Remove from microwave, carefully remove plastic wrap and stir with a clean spoon. After boiling has ceased, stir in coloring and then flavoring.

Pour syrup quickly, but carefully onto prepared cookie sheet, tilting sheet slightly to form an 8 inch by 6 inch puddle. As the sugar mixture begins to set up, cut candy into 1/2 inch by 4 inch strips. Return sheet to oven for 1 or 2 minutes to soften for twisting.
Remove 1 strip from sheet and gently twist and pull into icicle shape (you can also wrap them around a pencil if you want). Repeat with the remaining strips, leaving the cookie sheet in the oven to keep strips soft and pliable. If strips get too soft, let them cool a bit until they are a firmer consistency. Cool strips on a rack. Do not refrigerate.

Original recipe from LorAnn Oils

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