Best Ocharleys Cotton Candy Cosmo Recipes
COTTON CANDY COSMOPOLITAN
Provided by Cooks with Cocktails
Number Of Ingredients 5
Steps:
- Place the cotton candy in two glasses.
- Pour the rest of the ingredients into a martini shaker with some ice. Shake well and pour over top the cotton candy when ready.
COTTON CANDY COSMO
Saw this drink in a bartender magazine it was so pretty, but no recipe. Googled it and found it! It is worth trying I loved it!!!
Provided by Laura Charlonne
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Put the cotton candy in the martini glass.
- Put the rest of the ingredients in a shaker and shake well.
- Pour cocktail over the cotton candy, it dissolves instantly so present the glass before pouring.
- Enjoy!
O'CHARLEY'S COTTON CANDY COSMO
Number Of Ingredients 3
Steps:
- Shake and pour over cotton candy
CHOCOLATE COCONUT CARAMEL CANDIES
For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 8h30m
Yield Makes approximately 120
Number Of Ingredients 9
Steps:
- Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil. Sprinkle 1/2 cup coconut on parchment-lined baking sheet.
- Bring cream to a simmer over high heat. Remove from heat; add chocolate. Let stand 1 minute; stir to combine.
- Bring sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
- Stir in cream mixture; boil until caramel returns to 248 degrees.
- Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, sprinkle with remaining 1/2 cup coconut, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
- Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.
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