Well you asked for it and so here is the catch up for December. We were quite overwhelmed with our first blogging Christmas. Consider this a catch up for last week's Foodie Friday on Facebook. Not a Facebook follower "like" our page and catch even more food and crafty tidbits. We decided to try something new this holiday season and make homemade hard candy. Jeremy made Butter Rum, Pomegranate, Tangerine, Rootbeer, Strawberry, and Cinnamon. Here is the recipe :
2 cups sugar
2/3 cup corn syrup
3/4 cup water
cook over med heat till sugar desolved then turn to high and boil till 250degrees farenheit add any food coloring to your preference. At 300 degrees farenheit take off heat wait till stop boiling then add
1/2 Teaspoon of flavoring oil made by lorann
pour out onto a small 12"x12" sheet tray (covered by Silpat or Parchment paper) let cool and then break into pieces after cold dust with powdered sugar if desired.
Lela. Well to my wonderful surprise when arriving to both sides of the family it was not such a "new" thing. My great Grandma on my Mom side made it and my Dad was brought to tears as he tasted our cinnamon candy and said it was just as good as my Aunt Debbie, his slightly older sister (he is the baby of 11) who passed away shortly before last Christmas. Glad I could carry on family traditions that I didn't even know they were missing. We stamped the back with a sentiment from A Muse Studio Holiday Greetings Inside and Out.
Jeremy designed our stamp free Christmas card this year he thought hand writing was the personal touch our card needed. The card was also designed using the the "gingerbread" cartridge as well as "christmas cheer" and "elegant edges".
All products are A Muse Studio (except for cricut)
Stamps: Holiday Greetings Inside and Out
Paper: French Roast Damask Shimmer Couture, French Roast Shimmer Couture, Sugar Shimmer Couture, Cherry Shimmer Couture, Currant Shimmer Couture, Candy Cane Stripe, Sugar
Accessories: Sugar Pearl Stickers, White Uni-ball Pen