Hard Candy profile picture

Hard Candy

About Me

Life is sweet and I live it to its fullest. And I still have all my teeth. ___________________________________________________________ Candy comes from Arabic "qandi," meaning crystallized sugar,via French and Italian,from Tamil "kantu,"lump and from Dutch "Kandij".Candy is made simply by dissolving sugar in water. The different heating levels determine the types of candy: Hot temperatures make hard candy, medium heat will make soft candy and cool temperatures make chewy candy. Layout Created at Mspremade.com I edited my profile at MsPremade.com . check out these Myspace Layouts!

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My Interests

I'd like to meet:

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My Blog

RHPS in 30 seconds

    I posted this for those of you that have not seen it.  Click "Begin" and enjoy the show. P.S. When the show is over, click anywhere on the screen to see The Time Warp.
Posted by on Tue, 30 Oct 2007 14:55:00 GMT

Star Wars in 30 seconds, re-enacted by bunnies.

Star Warsin 30 seconds, re-enacted by bunnies.
Posted by on Sun, 22 Apr 2007 22:02:00 GMT

What Sweet Treat Would You Be?

What Sweet Treat you most likely be? It could be because you like it,or because it's describes your personality, whatever.         Peppermint ,I like its mixtu...
Posted by on Sun, 28 Jan 2007 19:33:00 GMT

What to do with leftover Candy Canes,detailed recipe

Detailed recipe:* 1 cup salted butter, softened* 1/2 cup brown sugar* 2 eggs* 2 teaspoons vanilla extract (optional)* 1/2 teaspoon peppermint extract (optional)* 2 3/4 cups all-purpose flour* 1 teaspo...
Posted by on Thu, 18 Jan 2007 13:52:00 GMT

A Sweet New Treat,Butterbeer

I was at my friend's house and her little sister is a big Harry Potter fan(so am I,but sssh...) and had this recipe for Butterbeer( its a sweet,nonalcoholic, frothy, buttery drink thats in t...
Posted by on Sun, 07 Jan 2007 20:33:00 GMT

I'M EASY TO MAKE

"An easy recipe for hard candy. The hardest part is waiting for the sugar to reach the proper temperature. Be patient and use a candy thermometer for perfect candy. This recipe can easily be adjusted ...
Posted by on Wed, 03 Jan 2007 15:19:00 GMT