Caramel Recipe

Caramel Candy



2 cups sugar

1 cup packed brown sugar

1 cup corn syrup

1 cup evaporated milk

1 pint heavy whipping cream

1 cup butter

1 ¼ teaspoon vanilla



Grease a 12”X15” pan with butter. In a 2 quart saucepan, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Cook until sugar is dissolved and insert candy thermometer and cook (constantly stirring) until temperature reaches 250º. Remove from heat and stir in vanilla. Pour into prepared pan and spread until candy is a uniform thickness. Allow to cool completely. Cut into small squares and wrap individually in wax paper for storage.

Creamy Peanut Butter Fudge

Peanut Butter Candy

Creamy Peanut Butter Candy



4 cups powdered sugar

1 stick butter

¼ cup peanut butter

¼ cup milk

1 teaspoon vanilla



Place all the ingredients in a heavy saucepan and bring just to a boil. Remove from heat and blend well. Pour into a buttered plate and place in refrigerator for 30 minutes. Cut or break into pieces.

Caramel

Marshmellow recipe

Homemade Marshmallows



Spray vegetable oil

½ cup confectioners’ sugar

½ cup cornstarch

1 cup water (divided)

3 envelopes (3 tablespoons) unflavored gelatin

2 cups granulated sugar

¾ cup light corn syrup

¼ teaspoon salt

1 teaspoon peppermint flavoring (optional)

1 ½ teaspoon vanilla extract





NOTE: to make successful Homemade Marshmallows YOU NEED a STAND MIXER



Spray a light coat of oil into a 9” x 13” x 2” pan. Mix equal amounts of confectioners’ sugar and cornstarch together in small bowl. Place a small amount into bottom of pan and swirl around to generously coat bottom and sides of oiled pan. Set aside.



Place first ½ cup water in a large mixer bowl and sprinkle gelatin on top. Have the gelatin and water in a large mixer bowl on mixer base. DO NOT MIX AT THIS TIME. Let stand for 10 minutes.



Place sugar, corn starch, salt, and ½ cup water in a heavy 2 quart pot over a HIGH low heat. Bring to a rapid boil and stir until sugar is dissolved. Cover for one minute to allow any sugar crystals on side of the pot to dissolve. Remove lid and raise heat to high. Bring syrup to a rapid boil until it registers 240® on candy thermometer. DO NOT STIR



Pour syrup mixture into the soaked gelatin and turn mixer on high, with wire whisk attachment. Beat for 12 minutes, add vanilla and continue to beat for 2 more minutes to mix in vanilla.



Lightly grease your hands and spatula. Scrape marshmallow into prepared pan. Spray clear plastic wrap with oil, place over marshmallows, and press lightly to create a seal. Let marshmallows set for 8 hours or overnight. Allow time to cool and set.



Combine cornstarch and confectioner’s sugar in a large (gallon) bag, reserving a small amount to sprinkle on countertop. Remove marshmallow from pan by turning out onto countertop. Cut into equal (1”) squares with kitchen scissors, or with a pizza cutter. Place pieces into the plastic bag with sugar mixture. Close the bag tightly and shake to coat the entire marshmallow. Shake off excess sugar mixture and enjoy. Store in an airtight container.

Marshmellows

Homemade marsh-mellows.

Puppy Chow Candy Recipe

Puppy Chow



1 12 oz. bag chocolate chips (milk chocolate)

2/3 cup creamy peanut butter

1 stick margarine

1 box 12 oz. box of corn Chex cereal

1 pound box of powdered sugar



Melt in microwave (microwave proof bowl) chocolate chips, peanut butter, and margarine. Place cereal in a very large bowl. Pour chocolate mixture over cereal and mix very—very—very well. Stir a lot; you need to try to coat each piece of the cereal. Pour the whole box of sugar into a new, clean, plastic trash bag. Close bag, capturing air in bag and toss cereal around to coat in sugar.

Puppy Chow Candy

Recipe - Chocolate Covered Cherrys

Chocolate Covered Cherries



1 large jar Maraschino Cherries

3 tablespoons butter, softened

3 tablespoon corn syrup

2 cups confectioners’ sugar

1 lb. Milk chocolate



Drain cherries, place on a paper towel overnight. Cherries must be dry before placing sugar mixture around.



Place butter and corn syrup in a bowl, cream together until it reaches a smooth consistence. Stir in half confectioners’ sugar, with your hand mix in the reminder of confectioners’ sugar. Knead sugar mixture to form a ball. Chill if needed to make working with it easier. Take 1 teaspoon of sugar mixture and roll a small ball in your hand, mash flat into a round flat disk. Place cherry in the center of disk, bring up sides to enclose the entire cherry. Pinch together seams or holes in the sugar mixture. Chill until firm.



Melt chocolate in a double boiler or place a bowl over hot water. Stir until chocolate is melted. Dip each cherry to cover sugar mixture completely. Place on cookie sheets, lined with wax paper. Chill until firm. Dip cherry a second time. Cherries test better after aging for 1 to 2 weeks. Store in an airtight container, in a cool place.

Chocolate Covered Cherrys