When you think of Frenchs I'm sure you think of mustard, who doesn't. Well as part of my review I was given a new product I hadn't yet tried, their Honey Mustard Dipping Sauce! Now using it for dipping really wouldn't have made an exciting post would it ;o) So I decided to try using it as a marinade instead! Oh boy did it make my pork not only tasty but so tender, and of course everything is better on the grill. I took my thick cut pork chops and put them in a container with about 1/2 cup of the Honey Mustard Dipping Sauce and let it set for 5 hours. This was the perfect meal served with mashed potatoes and corn.
Most hard candies call for corn syrup, but since I was out and I have 3 children home I decided to experiment and make something fun! Here is what you need: 2 Cups of Sugar 2 Cups of Water 1 Package Sugar Free Jello A candy Thermometer Making candy is a pretty tricky process and trust me I messed up a batch or two getting this to work right.lol Put the sugar and water into the pot and turn on medium whisking well till the sugar is dissolved. Stirring pretty regularly to help the sugar from burning. As the sugar begin to boil turn the heat up to high. Watch your thermometer when the candy reaches 230 pour in the jello continuing to mix. Pour this mixture immediately into a cake pan that is lined with parchment paper of you can rub a little veggie oil in it. The candy will continue to cook as it melts anything over 230 you will be left with a burnt candy that tastes like licorice.lol After you candy is cooled completely turn it out onto a cookie sheet and break apart :O) I li