Blue Ice Candy: 3¾ c white sugar. 1½ c light corn syrup, 1 c water,1 T flavoring ,blue food coloring.In a med saucepan, stir together the white sugar, corn syrup & water. Stir over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat. Add flavor & food coloring.Pour onto a greased baking sheet. Let cool & break into large pieces.
Get in the holiday spirit by whipping up a No Churn Peppermint Ice Cream Milkshake! You don't need an ice cream maker for this recipe. Whip heavy whipping cream, then add sweetened condensed milk, pure peppermint extract and candy cane pieces. Stir gently until combined, then freeze. When it's time to make the milkshake, scoop the ice cream into a blender, and mix with milk. A smooth, pepperminty shake is the BEST holiday dessert! #spon