> sandy, i would appreciate the frosting recipes and candy recipe. i need
all
> of the help i can get! thanks to everyone for all of the help!  brandy

HERSHEY'S MILK-FREE SPECIAL DARK BARK

1 (8 oz.) package of Hershey's Unsweetened Baking Chocolate, broken into
pieces
1/4 cup plus 1 tsp. shortening
1/8 tsp. vanilla extract
2 cups confectioners sugar

In medium bowl, microwave chocolate and shortening on high for 1 1/2 to 2
minutes, until mixture is melted and smooth when stirred.  Add vanilla
extract.  Gradually stir in confectioners sugar.  If mixture becomes too
thick, knead with clean hands.  Spread out in pan.  Cover tightly,
refrigerate until firm.  Break into pieces.  Store, well covered, in
refrigerator.

I have a friend who tried this recipe using dairy-free semi-sweet chocolate
chips instead of the baking chocolate and her kids preferred it.  I haven't
tried it that way yet.  I have used this recipe with candy molds and it
works pretty well.


BIRTHDAY CAKE FROSTING
(Wilton recipe to be used for decorating cakes)

1 tsp. vanilla or almond extract
2 Tbsp. water
1 cup shortening
1 pound powdered sugar

Combine all ingredients until smooth.  Makes approximately 3 cups frosting.


COCOA FROSTING  (my kids' favorite)
(from the Food Allergy and Anaphylaxis Network cookbook)

1/2 cup milk-free margarine, softened
2 2/3 cups confectioners sugar
1/2 cup unsweetened cocoa powder
1/4 cup water
1 tsp. vanilla extract

Combine all ingredients in medium bowl.  Beat together until smooth.  Add
more water if needed to reach desired consistency.