Hi Brenda, Sorry, the directions was in the August newsletter. I e-mailed them to see if I can get old directions. I haven't heard from them. But I did make a copy of the directions. They are easy to make. I just melted some wax (they said to keep the temp. at 155-175) Add vanilla or Ivory color. I used crayons. Then add some scent. Then dip your candles into the wax then roll them in cinnamon do that 4-6 times or till you get the look you like. They are addicting to make. I got candles at the $ store and Big Lots. Big Lots had some that are called a ultilty candle. They are 6 1/2" tall. They are .59 for 5 of them. I just saw a bundle of 3 of these at a craft store yesterday for 7.99. They also talked about dipping ornies, hang tags, stuffed hearts and stars, cinnamon sticks, dried apples and oranges. They also say be careful not to burn yourself. Have fun making these, Cheri

Ginger - I only had 1 hour to make these things and it was Murphy's Law at work. The chocolate was not cooperating and I was rushing. I was trying to submerge the entire raspberry and it was a disaster. I had to settle for dipping as much of the raspberry as possible and then spooning some over them on wax paper. I couldn't find my squeeze bottle, but I think that would have helped. I thought of two different ways of trying them next time. Yes, I am trying them again. I may sit them on a rack and squeeze chocolate all over the top and let that set and then do the other side with them sitting on wax paper. OR I may use a chocolate mold, one that is deep. Put in a little chocolate then a raspberry and cover with chocolate. I think one of my problems was that I had to wash the raspberries and they are a lot harder to dry than strawberries, so they may have been a little moist and didn't allow the chocolate to adhere well. Mine weren't attractive, but they were quite tasty. They were gone by the end of the night and one of my friends called this morning to see if I had anymore for him LOL.

Well, I do have a recipe for pourable fondant, which isn't as sweet and sticky as rolled fondant, and contains no corn syrup. Most of my glaze recipes either call for corn syrup as it helps prevent crystallization, or it's simply powdered sugar and liquid like orange juice or water and an extract. I'd take the jam and either use it to fill the little cakes or thin it by heating or with liquid and use that as a syrup to brush on before the glaze, that would be yummy. Let it sit before dipping, I think, so that the cake couldn't be so wet and crumble or break. I've also found that I can put this in a plastic bottle with a tip, like the ones you can buy at food supply stores for catsup and mustard, and then squeeze the glaze over the cakes and it gives you a lot more control over the amount and the placement. Anyway, cooked European poured fondant: European Poured Fondant 3 cups granulated sugar 1/4 teaspoon cream of tartar 1 3/4 cups water 1 package 10X (confectioners' powdered) sugar, sifted 1/4 teaspoon salt 1 teaspoon vanilla AND/OR 1/2 teaspoon almond extract, OR 1/4 teaspoon lemon extract, OR Few drops peppermint extract Combine granulated sugar, cream of tartar and water in a large saucepan; heat slowly, stirring constantly, until sugar dissolves, then cook, without stirring, to 226� on a candy thermometer; remove mixture from heat. Cool to 125�, then gradually beat in 10X sugar, salt and vanilla or your choice of flavoring until smooth and syrupy. Dip the cake squares into the glaze while the glaze is very liquid or place cake squares onto sheet pan and pour fondant over. Oh, and there's also ganache, although I don't know if it would set up as hard as you want for petit fours. Annie

This is my recipe and I make them often during the winter. I use Kosher gelatin which I buy from a company in New York in bulk. VERY $$$ but for my business it has to be certified Kosher or I can't sell it. Butter, for greasing & confectioners' sugar, for coating 2 tablespoons gelatin 1/2 cup cold water 2 cups granulated sugar 3/4 cup boiling water 1/8 teaspoon salt 1 1/2 teaspoons vanilla extract 1. Butter an 8x8-inch square baking dish. Line with waxed paper, then butter waxed paper, and lightly coat with confectioners' sugar. 2. Disolve gelatin in cold water, in the bowl of a stand mixer, using whisk attachment. 3. In a large saucepan, over medium high heat, whisk together granulated sugar, boiling water and salt; bring to a boil, whisking frequently. Stop whisking, and cook for 15-20 minutes, or until a thermometer reads 236 degrees F. 4. Pour syrup slowly over gelatin. Add vanilla extract, and beat on medium speed, for 20 minutes, or until thick and cool. 5. Butter a spatula, and scrape marshmallow cream into prepared dish; smooth the surface. Freeze overnight, then remove waxed paper from dish, lifting out marshmallow. Peel waxed paper off, then cut into squares, on a cutting board, using a buttered-sharp knife. Lightly dust marshmallows with additional confectioners' sugar. 6. Makes 36 mallows (This depends on how big you cut them) I've used other flavors and dipped them in chocolate 24 hours after they've set even when they've been covered with sugar. As they dry u the sugar absorbs and creates a kind of skin. The chocolate sticks fine to that.