Mollys Pacifier Candies Recipes

Steps:

• Combine the cornstarch and powdered sugar in a small bowl. Line an 8-inch square baking pan with parchment paper with wings coming up a few inches off the sides. Spray it with cooking spray, then dust it with half of the cornstarch mixture. Set the pan and the rest of the mixture aside.
• Combine the honey, 1 2/3 cups granulated sugar and 1 3/4 cups water in a large saucepan fitted with a candy thermometer and stir to combine. Place over medium-high heat and cook until the mixture reaches 305 degrees F.
• Meanwhile, position a stand mixer fitted with the whisk attachment near the stove. Place the egg whites and salt in the bowl of the mixer.
• Beat the egg whites until stiff peaks form. Reduce the speed to medium and beat in the remaining tablespoon granulated sugar. (Do this while keeping an eye on the honey so you don't burn it.)
• As soon as the honey reaches 305 degrees F, turn the mixer speed to medium-low and add it to the egg whites in a steady drizzle. Then turn the mixer to high and beat until pale and fluffy, 3 to 5 minutes.
• Remove the bowl from the stand mixer and spray a rubber spatula with cooking spray. Add the nuts to the mixture and fold with the sprayed spatula to combine. Scrape the mixture into the prepared pan. Press it into an even layer, then sprinkle on the remaining cornstarch mixture and let cool, a few hours. Use the parchment wings to remove the nougat to a board. Cut the nougat into 1-inch squares.
• Set up a sheet pan with a rack and set aside.
• Heat the semisweet chocolate with 1/2 tablespoon oil in a double boiler or in a heatproof bowl in the microwave in 30-second increments, stirring after each, until melted, 1 1/2 minutes total. Repeat with the ruby chips and remaining 1/2 tablespoon oil. Brushing off the excess powdered sugar from the top of each, dip half of the squares in the regular chocolate and half in the ruby chocolate, spooning some over the tops so that they are completely covered. Use a fork to remove the squares from the chocolate and place on the prepared rack. Sprinkle with sprinkles, if using. Refrigerate until the chocolate is set, about 10 minutes, or let set at room temperature for about 20 minutes. Serve at room temperature.

Steps:

• Tint frosting with food coloring if desired. Place a peas-size amount of frosting on the rounded side of each candy wafer; position a jelly bean standing up-right in the frosting. Let stand for 10-20 minutes or until set. Place wafers jelly bean side down on a wire rack with jelly beans between the wires., Carefully place another pea-size amount of frosting on the flat side of each candy wafer; position a Life Saver on edge in the frosting. Let stand for at least 1 day to dry. Tie a ribbon through each Life Saver.

Steps:

• Picture Tutorial Directions: Step 1: 2 dots of melted white chocolate on the smooth side of a Lifesaver, directly across from each other. (I use a toothpick.) Step 2: With the Lifesaver laying on counter (smooth side up), place another Lifesaver vertically (smooth side facing you) over the 2 dots of melted chocolate and hold in place for a few seconds, then set aside to harden completely in that position. Continue repeating this step until desired number of pacifiers is reached. (The "nipples" will be added in next step). Step 3: Starting with the first ones you made in Step 2, pick up and turn a half-made pacifier over (to the side with the hole showing) and line the edge of center hole with melted chocolate. (I used a toothpick.) Immediately go to Step 4 after each one. Step 4: Place a jellybean vertically in the center hole of Lifesaver. (I turn both smooth sides of the Lifesavers toward me, then align the side of jellybean that has the little dip in the center toward the front). After each one is completed, immediately jump to step 5. Step 5: After each "pacifier" is finished in Step 4, place it upright between the wires of a 1 to 2" high wire cooling rack. Continue Steps 3 through 5 until all pacifiers are finished. Let set for at least an hour (or longer) before transferring to a serving display. This is really important! If moved before completely hardened, they will come apart.

Steps:

• melt sugar in a saucepan...add a lil bit of water as needed....you want it to become a clear glue like substance. Need to stir constantly. Go to a card store and buy blue and pink jelly beans ( I say this b/c it is waay easier than separating them out). Get white (peppermint) lifesavers. (Be careful, I bought breathsavers at first by accident and they don't have a hole!) I usually buy one five pack. Get Drost white chocolate wafers...come 16 in pack which is a long cylander, found in candy aisle at grocery store, it's gourmet chocolate. I usually buy 2 packs. Dip the life saver in the carmelized sugar and press firmly into white choc wafer. Hold it like that (upside down) for 30 seconds until it drys a bit, then rest upside down while you do the rest. Dip jelly beans into sugar and press firmly into top side of wafer, holding for 30 secs. When done, place on lifesaver side down so it tilts to the side (note: this is why it's key to wait till the jelly bean dries so it doesn't slide off!)