Easy No Fuss Soft Caramels

2 cups (1 pint) heavy cream or whipping cream

1 cup light corn syrup

2 cups sugar

3/8 cup (6 tablespoons) butter, salted or unsalted

1/2 teaspoon salt

 INSTRUCTIONS

Lightly grease an 9" x 13" baking pan and line with parchment paper, leaving an overhang on opposite sides.Combine the cream, corn syrup, sugar, butter,  in a 4-quart, heavy-bottom, deep saucepan. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Reduce to medium-high heat and cook, WITHOUT STIRRING, until the mixture reaches 248°F on a candy thermometer soft ball stage , 20 to 30 minutes, depending on your particular stove. Want to make a softer caramel? See "tips," below.Remove the pan from the heat; stir in the salt .Pour the hot mixture into the prepared pan. Let it stand for 12 to 18 hours at room temperature before cutting into 1" squares.To wrap the caramels, use 6" squares of parchment paper.Place one caramel in the center of each square; wrap the opposite edges of the paper around the caramel and twist the exposed edges to close. Sprinkle with sea salt for salted caramels  

Best Ever Meringues

These are by far the best tasting meringues I have ever eaten... and with using Jello the flavors are endless!!!

Ingredients:

• 4 egg whites, room temperature
• 1 Tbsp white vinegar
• 1 Tbsp corn starch
• 1 cup granulated sugar
• 3 Tbsp JELL-O gelatin powder (I used blue raspberry flavor)

Directions:

1. Preheat oven to 200°F. Line two baking sheets (or one large with parchment paper. Set aside.
2. In a clean, dry mixing bowl, whisk egg whites with electric mixer until foamy (about 30 seconds).
3. Add in vinegar and corn starch and continue to beat for about a minute, as soft peaks begin to form.
4. Slowly add in sugar a little at a time, while mixer is on high, and continue beating while adding in gelatin powder. Beat until stiff peaks form (about 1-2 minutes).
5. Fill pastry bags with meringue and pipe onto the parchment paper in swirls (using your favorite tip). Place in oven and bake for 90 minutes. Turn oven off and leave in oven for several hours or overnight.Mine were ready in about and hour 
6. Store in an airtight container (if they last that long)

Chocolate Covered Mint Patties

Post by Cherie Solomon Zimmerschied.

CHRISTmas Crunch

 

CHRISTmas Crunch
The perfect mix of sweet and salty!! YUMMMMM

1 lb white almond bark
1/2 cup peanut butter
4 cups (more if needed) broken pretzels pieces
1/2 cup Heath toffee pieces
kosher salt

melt almond park in double boiler stir in peanut butter. Add pretzel pieces and mix until all pretzels are coated. Spread thin on a cookie sheet covered with foil. Sprinkle with toffee bits and a very small amount of kosher salt use a spatula to smooth out ... put in fridge to harden for 15 to20 minutes. Break into pieces and store in a container.

Enjoy!

Peanut Butter Bark

found this one here can't wait to try it!www.chameleongirls.blogspot.com
This is such an effortless treat.
You only need 3 ingredients and about 10 minutes.


1 pound white chocolate bark (or white chocolate chips)
1/2 cup peanut butter (your choice of crunchy or smooth)
1/2 cup semi-sweet chocolate chips
Melt white bark in microwave safe bowl for 2 minutes mix well, if not all the way melted put back into microwave for 15 seconds stiring smooth (for up to 1 minute longer). Once all the way smooth add peanut butter and until well blended.
Pour onto a foil-lined baking sheet and spread thin.
Melt chocolate chips in microwave for 30 seconds until chips are mixed smooth. If needed melt in 10 second intervals
(make sure not to over heat).
Drizzle chocolate over peanut butter mix.





Swirl with end of spoon or toothpick.



Freeze for 5 minutes or until set
Crack into small pieces.

Peppermint Popcorn Bark

found this here http://www.plainchicken.com/search/label/candy


2 bags microwave popcorn, popped (18-20 cups)

1 6oz box candy canes, crushed

1 package Almond Bark

1 tsp peppermint extract or a few drops of peppermint oil




Place popcorn in a very large bowl - the biggest one you have. Pour crushed candy canes on top of the popcorn. (I crush my candy canes in the food processor - it is quick and it pulverizes the candy canes!) Melt almond bark according to instructions on the package. Add the peppermint extract or oil to the almond bark and pour over popcorn. Stir until all the popcorn is coated. Pour popcorn on wax paper and allow to harden. Once the popcorn has hardened, break into pieces and enjoy!

Candy Corn Butterfingers

found rhis here http://www.plainchicken.com/2010/11/homemade-butterfingers.html

1 lb. candy corn
16oz jar peanut butter (I used Peter Pan Honey Roasted peanut butter)
16oz pkg. chocolate candy coating

Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

Chocolate Covered Toffee "Heath Bars"

found this here http://www.jamies-recipes.com/2009/12/chocolate-covered-toffee/

CHOCOLATE COVERED TOFFEE “HEATH BARS”
1 c butter
1 c sugar
1/3 c brown sugar
2 T water
1/2 c chopped pecans
2 c chocolate chips

Line a jelly roll pan with foil. Lightly grease the foil, and set aside. Melt butter, sugars, and water in a heavy sauce pan over a medium high heat. Using your candy thermometer monitor the sugar temperature. Stir constantly until it becomes a carmely brown color and the temperature reaches 300 degrees F, turn off burner and remove pan, stir in pecans (I forgot this step so I sprinkled them on top once they were covered in chocolate). Pour sugar mixture onto jelly roll pan and spread out. Wait a couple minutes as the sugar cools and the toffee begins to set.



Using a pizza cutter slice toffee into desired size. Let cool completely.

Once toffee is completely cooled and hard, gently break apart into individual pieces. Put chocolate into a double broiler and melt gently. Drop one piece of toffee in at a time, cover completley with chocolate, shaking excess off, and place onto parchment paper to cool completely and have the chocolate set.



If you want to sprinkle with chopped nuts do so before the chocolate cools. ENJOY!

Lemon Meringue Cookies and lemon curd

Oh I soooo want to make these!!

Lemon Meringue Cookies
Recipe found on www.joythebaker.com

Makes: about 55 cookies







For the Meringues:

2 large egg whites

pinch of salt

2/3 cups granulated sugar

1 teaspoon lemon zest

1 teaspoon pure vanilla extract

Place two racks in the center and upper third of the oven and preheat oven to 200 degrees F. Line two baking sheets with parchment paper and set aside. Foil will also work in a pinch. Set the baking pans aside.

Place the egg whites (save the yolks for the curd) in the bowl of an electric stand mixer fitted with a whisk attachment. Beat egg whites, on medium speed, until foamy. Add the pinch of salt and increase speed to medium-high. Slowly begin to sprinkle in the sugar. Continue to beat eggs until they become thick, glossy and hold stiff peeks. The egg whites will be the consistency of melted marshmallow.

Remove the bowl from the mixer and fold in the lemon zest and vanilla extract. Spoon into a piping bag, fitted with a large star tip. Pipe about a teaspoons worth of meringue onto the baking sheet. Stars can be close together, as they won't spread or puff during baking. Pipe stars onto the two baking sheets until no meringue remains in the bag. Using the back of a spoon, flatten out half of the meringue stars, making them as flat as possible, but not necessarily a larger circle than the original piped star. The flattened star will become the bottom of the sandwich cookie.

Bake meringues for 2 hours, until no longer sticky , but firm and hardened.

Remove from the oven and allow to cool completely on the baking sheet before filling and sandwiching.

For the Lemon Curd:

from: David Lebovitz

1/2 cup fresh lemon juice

1/2 cup granulated sugar

2 large eggs

2 large egg yolks

pinch of salt

6 tablespoons unsalted butter

Place a fine mesh strainer over a medium bowl and set aside.

In a medium pot, whisk together lemon juice, granulated sugar, eggs, yolks, and pinch of salt. Place the pot over a medium-low flame and add butter. Stir mixture with a whisk, and spatula. The spatula will help you get into the corners of the pan, ensuring that none of the curd over-cooks too much. Cook the curd until the butter is melted, and the mixture is the thickness of warm hot fudge. The whisk will begin to leave a trail of whisk marks and the mixture will have the distinct smell of lemon curd. You don't really need to boil lemon curd... it's probably done it if gets to the boiling stage.

Remove from the flame and immediately pour into the fine mesh strainer over the medium bowl. Press through the strainer, leaving any cooked egg bits in the strainer, and not in your beautiful curd.

Place curd in a jar, with a piece of plastic wrap placed directly over the curd. Place in the fridge until completely cold.

To fill the cookies, spoon about 1/2 teaspoon of curd onto a flattened bottom cookie. Top with a star shaped cookie. Place cookies in a single layer on a tray and place in the freezer for 20 minutes to an hour. I love these cookies right out of the freezer. You can also fill them and serve them immediately. These cookies do not last well if willed and left to sit.

Curd should be stored in an airtight container in the refrigerator. Curd lasts for about a week. Meringues should be kept in an airtight container, in a dry area, at room temperature. Meringues last for about 5 days... though humidity makes them sticky balls.

Jelly Bean Bark

found this recipe here http://www.scissorsandspatulas.com/2011/03/easter-treat-you-dont-want-to-miss-this.html


24-oz bag of Nestle Premier White Morsels {this is the large size bag}
10 to 14 oz bag of jelly beans.

That's it

Melt your morsels on the stove using a double-boiler or in the microwave on 70% power. Be careful to stir frequently so that you do not burn the chocolate!! If you are using the microwave, heat in 30-second intervals, stirring in between, until fully melted.

While your chocolate is melting, line a cookie sheet with wax paper.

Lay half of the jelly beans on the pan.


Pour the melted chocolate over the jelly beans and use a rubber spatula to spread it across the pan creating an even layer.

Place the remaining jelly beans on top of the melted chocolate. Allow to cool at room temperature for several hours or put in the refrigerator to cool for one hour.
Peel away wax paper and break into 2 to 3-inch pieces.

Old-Fashioned Red Candy Apples

Old-Fashioned Red Candy Apples

8 medium sized apples

8 wooden sticks

3 cups white sugar

1/2 cup light corn syrup

1 cup water

1/4 teaspoon cinnamon (optional)

1/4 teaspoon red food coloring (optional)
Wash and dry the apples. Remove any stems or leaves and insert a wooden stick into the end of each apple. Set apples aside.

Heat and stir sugar, corn syrup and water in a saucepan until sugar has dissolved. Boil until the syrup reaches 300 degrees on a candy thermometer, or until a little syrup dropped into cold water separates into breakable threads.

Remove from heat and stir in cinnamon and food coloring, if using.

Dip one apple completely in the syrup and swirl it around a little with the stick to coat. Hold the apple above the saucepan to drain off excess. Place apple, with the stick facing up, on a well greased pan.

Repeat with remaining apples. If syrup thickens or cools too much, simply reheat briefly before proceeding. Let cool completely before serving.


.

Caramel Marshmallows

These are one of my favorites....try to make them every CHRISTmas

60 to 80 caramels
1 can sweetened condensed milk (not evaporated milk)
1/4 cup butter
1 16oz bag large marshmallows

Melt caramels in a double boiler with butter....stir in sweetened condensed milk
and mix until smooth. Cut marshmallows in half with kitchen shears. using a toothpick, dip mashmallow in caramel and put on buttered foil and cool in fridge until set. Wrap in reynolds non stick foil. i keep them in the fridge to keep them firm...

Graham Cracker Candy

Found this recipe here... http://www.erinsfoodfiles.com/2008/12/graham-cracker-candy.html
I made this and it is wonderful...I have changed the recipe a little. It called for a 1/2 cup of sugar I changed it to 1/4 cup sugar and a 1/4 cup brn sugar.... and added a some baking soda YUMMMO...I LOVE brown sugar!!! It turn out GREAT!!

Ingredients:
Graham crackers (enough to fill up two cookie sheet, so just start with a whole box)
1 stick butter
1/4 cup sugar
1/4 cup dark brown sugar
1/8 teasp baking soda (added at the end)
1 cup chopped nuts (pecans is what she used, but walnuts would be good too)

Directions:
Line two small (or just one large) cookie sheets with foil and cover the entire bottoms with graham crackers in squares (not crushed). Boil butter, and sugar for 5 minutes, stir in baking soda. Pour over the top of graham crackers and spread. Sprinkle with chopped nuts. Bake at 350 degrees for 15 minutes. Cool, then break up into pieces. Store in airtight container.

Homemade Almond Joy

Homemade Almond Joy
recipe found on www.joythebaker.com
makes about 30 little bars

7 ounces sweetened condensed milk
1 cup powdered sugar
1 tablespoon pure vanilla extract
pinch of salt
2 1/2 cups unsweetened flaked coconut
30 almonds
about 20 ounces (a bag and a half) of good quality semi sweet chocolate chips

Preheat the oven to 350 degrees F, spread raw almonds onto a baking sheet and toast for about 10 minutes. Remove from the oven and allow to cool.

In a medium bowl, whisk together sweetened condensed milk, powdered sugar, salt and vanilla extract. Stir in the unsweetened coconut. The mixture will be thick. Place mixture in the freezer for 3o minutes. It's easier to work with if it's a little cold.

Line a baking sheet with parchment paper. Remove the coconut mixture from the freezer. With clean hands shape one tablespoon of coconut into a little log about 2 inches long and 3/4-inch thick. Press the logs together very well so they don't crack when dipped. Place the log on the lined baking sheet and continue until all of the coconut mixture is gone. Rinse hands occasionally if they get too sticky. Press an almond on top of each coconut log. It might not completely stick. That's ok. Place the baking sheet in the fridge to chill while you melt the chocolate.

Place a medium pot with two inches of water over a medium flame. Bring the water to a simmer. Place chocolate chips in a heat proof bowl and place the bowl over the simmering water. Stir the chocolate as it melts. Turn off the flame once the chocolate has melted but keep the bowl of melted chocolate over the hot water.

Remove the coconut candies from the fridge. Place one coconut almond log on a fork. Use a spoon to scoop a bit of chocolate over the almond. This will help the almond stick to the candy and not fall off during dipping. Lower fork into chocolate and spoon chocolate over candy to coat. Lift fork and gently shake to release some of the chocolate. Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet. You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate. If chocolate gets thick, just turn on the flame and heat slightly.

Let dipped candy harden in the fridge for 45 minutes. Store in an airtight container at room temperature. If you need to layer the candy in a container, use waxed paper to separate the layers.

Double Chocolate Cherry Eggs

Double Chocolate Cherry Eggs
Serves 10



Kid-friendly and delicious, these eggs combine two luscious chocolates, sweet maraschino cherries and yummy toasted walnuts. For variety, try dried fruit and different types of nuts.



Ingredients:
12 ounces white chocolate chips or bars, chopped
2 tablespoons unsalted butter
7 ounces marshmallow crème
1 1/4 cups sifted powdered sugar
1 teaspoon pure vanilla extract
1 1/2 cups chopped maraschino cherries (drain before chopping)
1 cup chopped toasted walnuts
11 ounces milk-chocolate morsels
2 tablespoons vegetable shortening

Directions:
1. In a large microwave-safe bowl, melt white chocolate and butter on LOW, stirring every 45 seconds until smooth. With a wooden spoon, stir in marshmallow crème, sugar and vanilla until well-blended.

2. Fold in cherries and walnuts. Divide into 12 equal portions and form into egg shapes. In a medium-sized microwave-safe bowl, melt milk chocolate and shortening on LOW, stirring every 45 seconds until smooth. Using a fork, dip white chocolate eggs in milk chocolate, turning to evenly coat. Place on wax paper to cool.

Note: Eggs can be decorated with sprinkles after dipping in milk chocolate.

Scotch Kisses (like See's Candies)

1 pint whipping cream
1 c. granulated sugar
3/4 c. light corn syrup
Pinch of salt
1 1/2 (10 oz. each) bags regular marshmallows, cut in half*

Combine cream, sugar, corn syrup and salt in a DEEP medium saucepan. Bring to a boil over low heat, stirring constantly. Boil, stirring occasionally, until the temperature reaches 235 degrees on a candy thermometer (soft ball stage) (mixture will be milky white at first, but will turn a butterscotch color as it comes up to temperature). Remove from heat; let sit a few minutes until mixture begins to thicken slightly (it usually takes between 3-5 minutes....the test I use is I take the wooden spoon I was stirring it with and see if when it drizzles off, it looks a little thicker than when I took it off the stove-if it's boiling hot, the marshmallows will melt on contact). dip each marshmallow half in the butterscotch to coat, letting the excess drip off; place on parchment paper lined baking sheets. Let sit, uncovered, overnight. Wrap individually in plastic wrap. Makes over 100.

*The easiest way to cut the marshmallows is with kitchen scissors....I dip them in hot water, dry them and cut the marshmallows through the middle, then put them cut side up on a tray. Make sure to keep the cut side up as that side is REALLY sticky and will stick to whatever you put them on. Cut the marshmallows before you get your butterscotch started....that's what I do. I have the "assembly line" all set up.....marshmallows...hot plate for the butterscotch and then the lined cookie sheets. I drop the marshmallow in the butterscotch-one at a time or they'll melt on you-then take my 2-tined meat fork and fish it out of the butterscotch, let the excess drip back into the pan and slide the marshmallow onto the lined cookie sheet with my metal cake tester...works like a charm! Also-when the hot butterscotch comes off the stove-since my saucepan isn't that heavy, I have the heating pad plugged in and on high-I set the pan on that, then wrap a hand towel around the pan and clothespin it....keeps the pan warm. As the butterscotch cools down, it will thicken and won't coat the marshmallows. You sort of have to work quick, but it's not that bad. Get your older kids involved if there are any in the house-they'd love it! I get hubby involved when I make them on the weekend and he's home-he actually enjoys it!
Oh-and as far as wrapping them...yes, that's a pain.....but....take one of the tips I posted about cutting an inexpensive roll of plastic wrap in half and use that......works SO good! I rip off a ton of pieces and lay them out 9-10 at a time...take a butter knife and run it under the marshmallow, taking up the butterscotch that "pools" around it, plop it on the plastic wrap, fold it over and twist the ends. These will keep for a good 2-3 weeks if stored air tight.

Now DON'T let the length of the explanation scare you! I just wanted to save you all the headaches I went through getting these right! Last year, I made 5 batches of these, between the Christmas Fair and gifts....and enjoyed every minute of it. They're not hard at all, once you get the hang of it and get a system going that works for you-and man are they ever good-they're downright addictive!
Also-that pinch of salt in the recipe is IMPORTANT....I forgot to use it one time and the butterscotch was SO gooey it stuck to the plastic wrap more than the marshmallow. That pinch of salt helps the butterscotch "dry out" a little...I call it "semi-tacky"....they're easier to eat right off the plastic wrap than to peel off and eat...your fingers might get a little sticky but it's all good!

See's Butterscotch Squares

2 cups brown sugar, packed
1/2 Cup brown sugar, packed (reserved for later)
3/4 cup heavy cream
6 tbsp. butter
1/4 tsp salt
1/4 tsp baking soda
1 tbl vanilla flavoring
1 1/2 cups confectioner sugar, sifted to remove clumps

Combine brown sugar, cream, butter, and salt in large heavy saucepan.
Stir to integrate. Apply medium heat, stirring constantly, until boiling.

Reduce heat to low, and simmer at a slight boil for 15 minutes,
stirring every few minutes to eliminate any boil-inhibiting skin
which might form. add 1/4 tsp baking soda before removing from the heat .
Add vanilla, confectioner’s sugar. Mix well, until sugar is
well-incorporated.add remaining brown sugar.

Pour into a square or rectangular pan such as an 8×8 or 9×9 inch,
lined with parchment paper. Let cool to room temperature
(a couple hours at least, more depending on weather).

Cut into inch-square pieces, or less.

Coconut Chocolate Cherry Creams

2-1/2 cups flaked coconut
1 cup (6 oz.) semisweet chocolate chips
1/2 cup evaporated milk
2-1/2 cups powdered sugar
1/3 cup chopped pecans
1/3 cup chopped maraschino cherries

1. Place coconut in a blender or food processor; cover and process
until finely chopped. In a microwave or heavy saucepan, melt
chocolate chips and milk. Remove from the heat; stir in powdered
sugar, 1-1/4 cups coconut, pecans and cherries. Cover and refrigerate
for 2 hours or until firm. Set remaining coconut aside.
2. Shape chocolate mixture into 1-inch balls; roll in reserved
coconut. Place on waxed paper-lined baking sheets. Refrigerate for 2
hours or until firm. Store in an airtight container in the
refrigerator. Makes about 3 dozen.

Chocolate Cookie Bark

2 Tbs. peanut butter
1 pkg. (6 squares) Baker's White Chocolate, melted
10 Oreo cookies, crumbled, divided
1 pkg. (8 squares) Baker's semi-sweet chocolate, melted

1. Add peanut butter to white chocolate; stir until well blended.
Stir 1/2 the cookies into each bowl of chocolate.
2. Drop spoonfuls of the chocolate mixtures onto waxed paper-covered
baking sheet, alternating colors of chocolates. Swirl with knife.
3. Refrigerate 1 hour or until firm. Break into pieces.

Cranberry-Kissed Chocolate Cookie Bark:
Omit peanut butter. Prepare chocolate mixture and marbleize as
directed. Immediately sprinkle evenly with 1/4 cup dried cranberries.
Refrigerate at least 1 hour, then break into pieces as directed.

How to Store:
Store in airtight container in refrigerator.

Easy OREO Truffles

1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg milk Chocolate or white chocolate alomond bark, melted
various sprinkles

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.