1/2 Cup Cocoa
1 Cup Sugar
1 Cup water
1 tsp. Vanilla
dash of salt|Combine cocoa, sugar, and salt in a saucepan. Add water, and mix until
smooth. Bring this mixture to a boil. Allow it to boil for one minute,
be carefull this does not over boil. Remove from heat, when this cools
add the vanilla.
2 quarts water
3 Lipton Tea Bags
For any of the flavors, boil the water in a large
saucepan. When the water comes to a rapid boil, turn off the heat,
put tea bags into water and cover. After tea has brewed about 1 hour,
pour sugar (or corn syrup) into a 2 qt. Pitcher, then add the tea.
The tea should still be warm so the sugar or sweetener will dissolve
easily. Add the flavoring ingredients (plus additional water if needed
to bring the tea to the 2 quart line. Chill.|For Lemon:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup + 2 tbsp Lemon juice
For Diet Lemon:
12 − 1 gram envelopes sweet n’ low or equal
1/3 cup + 2 tbsp lemon juice
For Orange:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup lemon juice
1/8 tsp. Orange extract
For Strawberry:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 + 1 tbsp lemon juice
1 tbsp. strawberry extract
For Cranberry:
3/4 cup sugar (or 1 16 oz. bottle light corn syrup)
1/3 cup + 2 tbsp lemon juice
2 tbsp Ocean spray cranberry juice−cocktail concentrate
2 cups sugar
1 cup light corn syrup
1/4 cup water
1 1/2 cups salted peanuts (or, try cashews for a unique flavor!)
4 tablespoons butter or margarine
2 tablespoons baking soda
1 teaspoon vanilla|Combine the sugar, corn syrup and water in a heavy 3−quart saucepan.
Cook over medium heat, stirring constantly, until the sugar is
dissolved. Continue cooking, stirring occasionally, until the mixture
reaches the soft crack stage (285 degrees F.) on the candy thermometer.
Add the peanuts and butter. Cook, stirring constantly, to the hard
crack stage (300 degrees F.) on the candy thermometer. Remove from the
heat. Rapidly stir in the baking soda and vanilla. (Mixture will foam
up.) Turn the mixture onto 2 greased baking sheets. Spread out with a
metal spatula as thin as possible. When the candy begins to set, loosen
from the baking sheets. Turn the brittle over, then stretch and pull
brittle as thin as possible using two forks. When completely cooled,
break into pieces.