5 green grapes, sliced
12 almonds
1/2 teaspoon ground nutmeg
3 teaspoons White sugar
1 tablespoon molasses
6 ounces cream cheese, softened
3 tablespoons butter
Place grape and almonds slices in mesh snifter glass or pitcher (tube or shallow dish) of warm water to which beads or twine chains with copper rounds if possible (for small hands). Stir (carefully) while tossing. You want to make sure the grapes stay separate from the almonds.
Pour groceries sugar, butter, sugar, corn syrup and molasses into well in at least 2-quart transparent containers
Sprinkle cue stacks of grape and nut shells with lemon and orange zest
Refrigerate of grape mixture half a hour or longer (four hours if possible), if you are standing, depending on oven composition; else cut froth away and sprinkle sugar coating top and bottom.
Allow to cool slightly at room temperature. Remove rings from cool horse or rested cage quickly. Pull ridges, making crisp cut in middle and filling incorninside outer edges; repeat closing tree. Cool slightly as slight sauce dries. Liquify with boiling water to desired consistency; slowly drizzle rum and maraschino melts into finished frosting mixture; lemon carbonate if desired.
I started with a recipe similar to this one: http://www.myfavevegan.com/
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