Healthy home-made candies with and for the kids , for Easter break  and for the weekend.

INGREDIENTS

1½ cups sugar
White 1 egg
2 tablespoons white corn syrup
4 drops oil wintergreen
¼ cup water
Pink coloring

DIRECTIONS

1. Put sugar, corn syrup and water into a smooth granite saucepan,
2. heat gradually to boiling-point,
3. boil without stirring until syrup will spin a long thread (238 degree F.).
4. Pour slowly on to the beaten white of egg,
5. beat until mixture will hold its shape.
6. Add flavoring and coloring.
7. Force on to an oiled paper, using a pastry bag and rose tube. The work must be done quickly.

INGREDIANTS:

2 cups semi-sweet chocolate chips (12 ounces)
1 (14 ounce) can sweetened condensed milk, divided
2 teaspoons vanilla extract
6 ounces white candy coating (see note above)
2-3 teaspoons peppermint extract
3 drops green food coloring

Preparation:

1. In a heavy saucepan, melt chocolate chips with 1 cup milk.
2. Remove from the heat; stir in vanilla.
3. Spread half into a waxed paper-lined 8-in. square pan; chill for 10 minutes or until firm.
4. Meanwhile, in a heavy saucepan over low heat, cook and stir candy coating with remaining milk until coating is melted and mixture is smooth.
5. Stir in peppermint extract and food coloring.
6. Spread over bottom layer; chill for 10 minutes or until firm.
7. Warm remaining chocolate mixture if necessary; spread over mint layer.
8. Chill for 2 hours or until firm.
9. Remove from pan; cut into 1-in. squares.