SC - candy spoons

[Diana]

I've done these a few times - I use Chambord, Kahlua and Amaretto for the
flavouring - and I use the coloured transparent cellophane to wrap each
spoon.  Of course, I've used red cello for Chambord, brownish cello for
Kahlua and yellow cello for Amaretto.  A dozen spoons stuck with the handles
in the a cheap mug is a lovely gift.

BTW, the spoons are sold at 'party' stores - if you buy the gold or silver
coloured spoons in a heavy weight plastic you can do the same thing.  I just
payed $1.99 US for 50 spoons today, and the mugs are on sale for $.59 US
each at the Party City near us.

Diana d'Avignon

- ----- Original Message -----
From: "Nisha Martin" <nishamartin at yahoo.com>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, November 29, 2000 12:46 AM
Subject: SC - candy spoons


> >My query is what on earth are Wilton-brand Light
> Cocoa Candy Melts and
> what
> >could I use as a substitute in Australia?
> >
>
> Hi ,
> I dont care for the candy melts.they have too much wax
> in them for my taste. I would use any good quality
> chocolate chips, maybe a mix of dark, semi sweet or
> milk chocolate. I knew someone who did this and added
> mint to some, cherry to some, vanilla to some ,
> coofeeto some and decorated the darker chocolates with
> stripes of white chocolate that she had colored with a
> little food coloring to keep the flavors straight.
> They tasted great, I used my mint one in hot
> chocolate. and the others in coffee. They were all
> really good.
> Nisha
>
>
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