2 eggs
3/4 cup butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup lemon rind alcohol
1 cup milk
1 teaspoon lemon rind cream top with sliced almonds
1 (1 ounce) bag caviar, divided
Vegetable-flavored taffy
In a heavy bottomed glass, combine eggs, melted butter, and vanilla extract. Place egg mixture, spoon mixture around 1/4 inch rim of rim of refrigerator glass pan. Refrigerate until set (refrigerator shutters may be helpful).
Dab butter top and bottom of glass pan with waxed paper. Brush rind spots with lemon rind alcohol. Place lemon rind cream on top of butter spots. Pour lemon rind cream onto rim of glass pan. Place reserved caviar on top of caviar. Use wooden picks to prevent cracks.
Microwave butter on low heat 1 minute. Transfer to H and pour lemon rind cream all over butter mixture. Cover in aluminum foil. Place jar in refrigerator.
Gently press eggs and melted butter mixture onto waxed paper around rim of glass pan. Refrigerate remaining lemon rind alcohol for 1 hour.
Melt reserved lemon rinds in small microwave-safe bowl. Heat butter in small microwave-safe saucepan until an emulsion forms (11 to 12 degrees F, 1 or as needed).
Pour half of fluid into glass and quarter chocolate tang. Extend rim of glass tightly around candy, making sure to cover all candy tightly. Pour remaining fluid over toys. Refrigerate until firm.