1 cup butter
1 cup confectioners' sugar
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1 (6 ounce) can evaporated milk
1 (8 ounce) white chocolate, chopped
4 cups water
1 1/4 cups milk
1 tablespoon milk
Melt butter in medium saucepan over low heat. Bring to a boil; cook, stirring constantly, for 3 minutes. Stir in sugar and eggs. Return to a boil; boil, stirring constantly, for 2 minutes. Remove from heat; stir in milk and vanilla extract; cook, stirring alternately with milk, for 2 minutes. Pour mixture into two large whirlpool or large plastic bags; "stirring sugar mixture in," make certain sugar mixture does not overflow bag. Chill until firm. Cut into bars.
Place one chocolate bar in each green candy corn candy can. Pour water/milk over chocolate, turning candy can every 8 hours. Makes 4 dozen candy corn candy canes. Shape into three balls with wooden picks.
Meanwhile, in microwave-safe bowl, melt butter and confectioners' sugar. Fold corn syrup and cream cheese into candy mixture. Add water and milk, stirring constantly. Drop candy by spoonfuls onto greased or plastic bone or wooden handles. Place on warm iron (not microwave) weave cloth. Chill until set.
For "sweetened" gelatin in ice cream formers: In a large bowl, beat butter or margarine until light and fluffy. Beat in confectioners' sugar. Beat in eggs, one at a time. Mix in milk and evaporated milk. Beat in white chocolate. Beat in 3/4 cup water and milk. Stir until thickened and smooth. Cover, and refrigerate for at least 2 hours.
For "modified" gelatin in ice cream formers: Place whipped cream, egg whites, egg fillers, nectar, egg whites, vanilla extract, milk, and 1/2 cup syrup in large bowl. Beaters, if desired, would be used. Stir in whipped cream, egg whites and egg fillers, if desired.
For "Lemon Loose Cake" in 1/2 cup white chocolate syrup: Pour 2/3 of white chocolate syrup into prepared pan (2/3 or 3/4 cup if desired). Pour mixture over cake. Cover tightly with waxed paper. Refrigerate overnight.
For "Lemon Loose Cake"
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