Kristi Reese Photography
Dallas/Fort Worth photographer
21/10/2021
FRIGHTS & BITES RECIPE - SWEET PANE (F.)
Featured in the October issue of 76008 Magazine
3 c. sugar
1 c. water
1 c. white corn syrup
1 tbsp. flavoring--extract
Food coloring
Combine sugar, water and syrup into heavy saucepan. Set candy thermometer on pan. Stir constantly. When candy thermometer reaches 300 degrees (hard crack), add in the flavoring and food coloring (only a few drops). Stir in and immediately pour into buttered or sprayed 9x12 inch pan (depending on how thick you want the pieces of candy).
Let stand. Mixture will harden in about an hour. Make sure it is completely hard before going on to next step. Break in 2 ways... pull pieces off the sheet and break by hand or if you are feeling a bit brave, pick pan up to about waist level (you may want to take pan outside and do this). Drop the pan on floor. Candy should break into several pieces looking like stained glass windows.
MADE AND PHOTOGRAPHED by Kristi Reese Photography
21/10/2021
FRIGHTS & BITES RECIPE - LOVE POTION #76008 (A.)
Featured in the October issue of 76008 Magazine
Lemon-lime soda (Sprite, 7-UP, etc)
Add Vodka for an extra kick
Fill up a test tube (link below) with grenadine and put in the glass
Slap on your favorite spooky label (link to labels below)
Serve!
MADE & PHOTOGRAPHED BY Kristi Reese Photography
https://www.amazon.com/dp/B088R7T79W/ref=cm_sw_em_r_mt_dp_89K9KE9ZEW3BTVKR1FFX?_encoding=UTF8&psc=1
https://www.amazon.com/dp/B09D2NHF56/ref=cm_sw_em_r_mt_dp_9FMESWJ26WK493Y3XE9P
20/09/2021
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