|
DEPARTMENT 304 -
CREATIVE COOKING DEPARTMENT
CLASS B - CANDIES
Entries
accepted SATURDAY, August 18, 12:00 p.m. to 5:00
p.m.
RULES
1. Entries shall consist of
plate of three pieces.
2. Recipe must accompany entry. (Refer to
Special rule #7).
3. Entry must be brought on a 6" white styrofoam
plate covered with plastic wrap.
4. Samples of winning exhibits will be
displayed, others may be claimed after 3 p.m.
ONLY!
|
LOT |
1st |
2nd |
3rd |
|
1. Chocolate Fudge - Plain |
$5.00 |
$4.00 |
$3.00 |
|
2. Chocolate Fudge - Mixed |
$5.00 |
$4.00 |
$3.00 |
|
3. Any Non-Traditional Fudge |
$5.00 |
$4.00 |
$3.00 |
|
4. Peanut Butter Fudge |
$5.00 |
$4.00 |
$3.00 |
|
5. Brittle or Hard Candy - Any Flavor |
$5.00 |
$4.00 |
$3.00 |
|
6. Dipped Candies |
$5.00 |
$4.00 |
$3.00 |
|
7. Molded Candies |
$5.00 |
$4.00 |
$3.00 |
|
8. Any Other Not Listed |
$5.00 |
$4.00 |
$3.00 |
MASTER CANDY MAKER
(Rosette and $20.00)
Master Candy Maker will be chosen from
accumulative points in Class B candies. |
