Petite Watermelons
2 limes
1 small box of red Jello
mini chocolate chips
Cut both limes in half lengthwise. Scoop out all the fruit with a spoon. Place the limes in a muffin tin to keep them from tipping over. Make the box of Jello according to the Jiggler directions. Carefully spoon Jello into the limes halves. Chill until almost firm. Using a skewer push the mini chocolate chips into the Jello for "watermelon seeds." Chill until until firm, then cut into slices.
Bacon Caramel
1/2 cup sugar
1/2 cup dark brown sugar
1 cup corn syrup
1/2 cup butter
1 cup heavy cream, divided
1/4 cup maple syrup
Bacon fried to a crisp. The amount is up to you. I used 8-12 strips of thick-cut bacon. I REALLY love bacon.
Reserve 1/2 cup of the heavy cream. Combine all the other ingredients in a medium sauce pan. Stir to combine. Set on medium high heat. Stir occasionally and cook until 240*. The candy is now at firm-ball stage. Remove from the stove and carefully stir in the remaining 1/2 cup cream. Place back on the heat and continue to cook to 245*. Immediately remove from heat and stir in a portion of the crispy bacon. Pour the caramel into a buttered dish (the size depends on how thick you want your caramels. 8×8 = thick caramels 9×13 = thin caramels. You can also use a cookie sheet). Scatter the remaining bacon on top. Let set for at least 3 hours before cutting.
1/2 cup sugar
1/2 cup dark brown sugar
1 cup corn syrup
1/2 cup butter
1 cup heavy cream, divided
1/4 cup maple syrup
Bacon fried to a crisp. The amount is up to you. I used 8-12 strips of thick-cut bacon. I REALLY love bacon.
Reserve 1/2 cup of the heavy cream. Combine all the other ingredients in a medium sauce pan. Stir to combine. Set on medium high heat. Stir occasionally and cook until 240*. The candy is now at firm-ball stage. Remove from the stove and carefully stir in the remaining 1/2 cup cream. Place back on the heat and continue to cook to 245*. Immediately remove from heat and stir in a portion of the crispy bacon. Pour the caramel into a buttered dish (the size depends on how thick you want your caramels. 8×8 = thick caramels 9×13 = thin caramels. You can also use a cookie sheet). Scatter the remaining bacon on top. Let set for at least 3 hours before cutting.
All you do is take some kabob sticks & poked some green/ purple grapes on to them & froze them in the freezer on a flat plate. Yeah, super hard recipe right?!! The frozen grapes really remind me of fruit Popsicles. :) Frozen grape have always been my favorite….they are a nice frozen treat without all the guilt! 
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