Caramel

This caramel has so many uses and is so easy.  It can be poured over 4 - 5 bags of microwave popped popcorn.  It can be used for dipping apples to make Caramel Apples.  Or it can be poured into a buttered 7 x 11 pyrex glass dish and let to cool before being cut and wrapped into individual caramel's.

1 cube butter
1 c. light Karo syrup
2 c. brown sugar
1 can sweetened condensed milk

Melt butter first in large microwavale bowl.  Add all other ingredients and mix.  Cook in the microwave for 3 minutes, then stir.  Continue cooking 3 minutes at a time; stirring after each time until you have cooked for a total of 12 minutes.  Stir again after the last cooking time and add 1 tsp. vanilla.

Oreo Truffles

My friend Connie made these at her party on Saturday and they were awesome! I totally blew my diet!

Ingredients:
1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions:


Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs;


place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.




Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

**To easily dip truffles place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

Peanut Brittle

This is so easy and is always a hit!

Ingredients:

2 cups sugar
1 cup light-colored corn syrup
1/2 cup water
1/4 cup butter
2-1/2 cups raw peanuts or other coarsely chopped nuts
1-1/2 teaspoons baking soda, sifted

Directions:
1. Butter 2 large baking sheets; set aside. Butter sides of a heavy 3-quart saucepan. In pan combine sugar, corn syrup, water, and butter. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring occasionally, until the thermometer registers 275 degrees F, soft-crack stage (about 30 minutes). Stir in nuts; continue cooking over medium-low heat, stirring frequently, until thermometer registers 295 degrees F, hard crack stage (15 to 20 minutes more).

2. Remove pan from heat; remove thermometer. Quickly sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Use 2 forks to lift and pull candy as it cools. Cool completely; break into pieces. Store tightly covered up to 1 month. Makes 2-1/4 pounds (72 servings).

Island Sea Turtles

Ingredients:

12 ounces dry roasted and salted macadamia nuts

1 cup flaked sweetened coconut

1/2 cup (1 stick) butter

1 cup brown sugar, packed

1/2 cup light corn syrup

1 cup sweetened condensed milk

1 teaspoon pure vanilla extract
12 ounces chocolate, coarsely chopped - The sweeter the chocolate the sweeter the candy
Sea salt, to taste

Preparation:

Preheat oven to 400°F.   Line 2 baking sheets with parchment paper. Place macadamia nuts in 36 clusters of 4 to 7 nuts each, 2 inches apart; set aside.

Toast coconut in oven for about 5 minutes or until lightly browned. Pulse in food processor or chop into shorter strands.

Butter the inside of a heavy 3-quart saucepan. Melt 1/2 cup butter over low heat. Add sugar, corn syrup and sweetened condensed milk; mix well. Increase heat to medium-high and bring mixture to a boil, stirring frequently. Reduce heat to medium and continue to boil, stirring frequently until mixture reaches 244°F on a candy thermometer.*

Remove saucepan from heat, stir in vanilla and coconut. Cool slightly; spoon a tablespoon of coconut caramel over each nut cluster; cool completely.

There are 2 ways to do the next part:

(a)  Place chocolate in a microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each. Chocolate should be smooth, but not warm.

OR

 (b) Place chocolate in a double boiler until melted

Then:  Dip tops of caramel-nut clusters in chocolate and sprinkle with sea salt. Place in refrigerator to set chocolate. Store in an airtight container at room temperature, separating layers with wax paper for up to 1 week.

Fudge Mainia

My fudge recipes are not entirely my own.  Like most of my recipes, I find one I love and tweak it to my liking.  Here are the two I am using this year.

Toll House Famous Fudge
Ingredients:
1 1/2 cups granulated sugar

2/3 cup (5 fl.-oz. can) Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups (9 oz.)  Semi-Sweet Chocolate Morsels
1/2 cup chopped pecans or walnuts (optional)
1 teaspoon vanilla extract

Directions:
LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

My variations are I do not use nuts in the fudge.  Instead I put an extra handful of marshmellows and then a handful of peanuts on top of the fudge once it is in the pan.  Then I gently push it down to make certain it stays in the fudge.  Walla ~ Rocky Road Fudge

A couple of years ago my then sister in law (who can't shake me even if she tries, LOL) made a different recipe of fudge I found very hard to leave alone.  She was not able to find her recipe, so this is the one I am trying this year. 

Fantasy Fudge
3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. package semi-sweet chocolate chips
1 7-oz. jar Kraft Marshmallow creme
1 cup chopped nuts (optional)
1 teaspoon vanilla extract

Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

I use the traditional method and omitt the nuts. Our family has enough of them without adding them to the fudge! :)

Christmas Baking

It is officially upon us!  The holiday season that is.  Just wanted to remind you where you could find recipes I use each year for Toffee, Carmels, Sugar Cookies, and Gingerbread Cookies.  I will post some pics once I get my treat trays ready!  Happy Cooking!

Coming up are recipes for Peanut Brittle and Sea Turtles!

English Toffee

1 cup butter brought to room temperature
1 cup sugar
¼ tsp. salt
½ tsp. vanilla
1 cup nuts (I prefer almonds)
1 package of chocolate chips

Place aluminum foil on cookies sheet and grease with butter. Spread nuts. Combine and bring to a boil butter, sugar, salt and vanilla stirring vigorously until butter and sugar are combine. Continue cooking until mixture is light golden brown and at a crack stage (290 degrees) when a candy thermometer is inserted. Pour over nuts. Sprinkle with chocolate chips while toffee is hot. Smooth out chocolate as it melts. Sprinkle with another dash of nuts.

Fudge

3 cups sugar

2/3 cups (5 oz.) evaporated milk
4 Tbsp. butter
1/2 tsp. salt
4 cups miniature marshmallows
3 cups Chocolate Chips*

1 cup nuts (optional)
2 tsp. vanilla

Line 13 x 9 inch square pan with parchment paper.

Combine sugar, evaporated milk, butter and salt in medium heavy duty sauce pan.

Bring to a full rolling boil over medium heat stirring constantly.

 
Boil, stirring constantly for 4 to 5 minutes.

Remove from heat and stir in marshmallows, chocolate chips, nuts, and vanilla.

Stir vigorously for 1 minute or until marshmallows are melted.

Pour into prepared baking pan.

Refrigerator for 2 hours or until firm.

Lift from pan and cut into pieces.


*sweetness of chips determines sweetness of fudge. It is also really good with butterscotch or peanut butter chips

Mom's Peanut Butter Balls

1 ½ cup peanut butter (I prefer chunky but mom likes the smooth)
1 c. powdered milk
10 Tbsp. honey*

Mix together and refrigerate. Can be eaten as peanut butter balls dipped in powdered sugar or dipped in chocolate.

TIP ~ When buying honey always by local to help your immune system!

Aunt Chrys' Carmel's

For a half sheet cake size pan (lunch lady pan) this recipe is doubled.  

½ lb. butter
1 pt whip cream
1 ¾ cups karo syrup
2 cups sugar
1 tsp .vanilla
1 cup walnuts (optional)

Add butter, sugar and ½ of the cream into large pot. Stir slightly. With burner on high add karo syrup. Keep stirring until it boils then slowly add the rest of the cream.
***NEVER LET IT STOP BOILING!! KEEP STIRRING!!***
Once at a rolling boil, turn down to simmer and let to until a candy thermometer read 235 degrees. Takes 3 -4 hours. Add vanilla and nuts. Pour into buttered 9 x 12 pan. Leave over night in refrigerator then cut and wrap in wax paper.