meldrum and bourtie heritage society
er into the bottom of one of the chocolate hearts and quickly dip it into one of the colors. Do not leav e the chocolate heart in the melted compound coating or it will begin to melt. As soon as the outer coat ing begins to harden, remove the skewer from the bottom. Insert skewers into five or six more chocolate hearts and dip them into different colors. 6 Scoop up 1/2 teaspoon of one of the compound coatings and d my desktop icons keep disappearing vista rizzle it over five or six of the chocolate hearts that have not been coated. 7 Mix toasted almonds, coc onut or sprinkles into one of the compound coatings, skewer the bottoms of five or six chocolates and di meldrum and bourtie heritage society p them into the coating. Allow the coating to set for 10 minutes and then drizzle an alternate color ont .
t peel into strips that are 2-inches long and 1/2-inch wide. Place 2 cups of the peel in a saucepan with 1 1/2 cups water. Bring to a simmer for 10 minutes. Drain. Repeat the process three or four times to ge t rid of any bitterness. 3 Measure the peel. For every cup of peel add 1/4 cup of sugar and 1/2 cup of w ater. Bring to a boil and simmer until the peel has absorbed all, or nearly all, of the syrup. Remove fr free bill of free form california om the heat. 4 Sprinkle granulated sugar in a dish. Roll each piece of the peel in the sugar. Place the peel in the dehydrator. Turn on the dehydrator. The peel should dry so it's no longer sticky to the touc meldrum and bourtie heritage society h. This may take as long as 24 hours or as short as 8 hours depending on the dehydrator and the air humi .
quats, cranberries or grapes with a toothpick so they don't burst when submerged in the sugar syrup. Put the fruit in the cooled sugar syrup. Bring to a boil then turn off the heat. Let the fruit remain in th e syrup for 45 minutes. 7 Remove the fruit from the syrup and place in the dehydrator. You may want to s pray the dehydrator shelves or trays with cooking spray so the sugar doesn't stick.1 Line a baking sheet free icon and cursor maker with parchment paper. The entire bottom of the baking sheet must be covered with the paper. 2 Spread th e frosting on top of the parchment paper in an even layer. A 1/8 to 1/4-inch layer is all that's necessa meldrum and bourtie heritage society ry. 3 Freeze the frosting for 30 to 45 minutes, until it feels hard, but not completely frozen. 4 Stick .