Yes - I know it's a lot of butter, but if you're going to eat a rice krispie treat, it should be this good!
1 large bag mini marshmallows
1 cube butter
1 teaspoon vanilla
1 small box rice krispie cereal
Melt butter and marshmallows in large pot. When it's smooth, remove from heat then stir in the vanilla. Carefully fold in cereal then press into a well prepared 9x13 pan. Make sure your hands are well covered in cooking spray so you can press without sticking to everything! Cool slightly so squares will hold their shape before cutting and serving.
Cinnamon Roll
Popcorn
12
cups popcorn (3 bags)
1
cup pecans, optional
Remove
unpopped popcorn and place popcorn (and nuts if you are using them) in large
paper grocery bag. In a medium sized microwavable bowl, place:
1
cup brown sugar
1
teaspoon cinnamon
¼
cup karo syrup
1
cube butter, cut in chunks
Microwave
one minute. Stir. Another minute. Stir. Thirty more seconds. Stir again.
Mixture should be at a rolling boil at this point.
Remove
from microwave then stir in:
½
teaspoon baking soda
1
teaspoon vanilla
Pour
mixture over popcorn inside bag. Stir and shake until popcorn is coated all the
way through. Place coated popcorn on two cookie sheets. Bake at 250 for ten
minutes. Stir. Another ten minutes. Stir again. A final ten minutes. Remove
from oven.
1
cup white chocolate or almond bark
Place
white chocolate in small microwavable bowl. Heat full power 1 minute. Stir.
Heat thirty seconds. Stir again. The chocolate should be melted and smooth. If
it’s not, try another 30 seconds. Drizzle white chocolate evenly over both
cookie sheets of popcorn. Stir a final time then allow popcorn to cool until
chocolate is once again set.
Marshmallow Popcorn
2 cups mini marshmallows
2 cubes butter
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 bags popped microwave popcorn
Mix all ingredients (except popcorn) in a large pot. Bring to a boil and boil for 2 minutes. Add vanilla then pour over popped popcorn. Make sure you get all the uncooked kernels out before pouring the marshmallow all over.
Peanut Butter Popcorn
People go crazy for this . . . especially peanut butter lovers. Easy and excellent!
OH AND I USUALLY DOUBLE THIS SINCE ONE BAG JUST ISN'T ENOUGH.
1 bag microwave popcorn
1/2 cup light corn syrup
1/2 cup brown sugar
1 teaspoon vanilla
Stir corn syrup and brown sugar together in a saucepan until you bring it to a boil. Remove from heat and add peanut butter and vanilla. Stir well and pour over popcorn. You can add a cup or so of mini marshmallows to the popped popcorn for an extra sticky, marshmallow/peanut butter treat! I usually do.
Screaming Yellow Zonkers!
A Top Secret Recipe!
1 cup sugar
4 tablespoons butter
1/2 cup light corn syrup
1/2 cup water
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cup popped butter flavored popcorn
Combine sugar, butter, corn syrup, water and salt in large saucepan. Bring to a boil and heat to hard ball stage (270). Pop popcorn and keep warm. Add vanilla to sugary mixture; stir well and pour over popcorn in a large bowl. Spread the coated popcorn onto wax paper and cool.
Grandpa Blakesley's Caramel Popcorn
1 1/2 cups sugar1 1/2 cup brown sugar
1 cup light corn syrup
1/2 cup water
1/4 teaspoon cream of tartar
1/2 cup butter
1/2 teaspoon baking soda
8 cups popcorn, popped
Mix all ingredients (except for the popcorn) in a large saucepan, stirring constantly over medium heat until caramel reaches a soft ball stage (225 - 230 degrees). Pour over popcorn, stir, cool and serve. You can even make popcorn balls if you want, once the caramel is cool enough to handle, and stiff enough to hold.
Six Minute Miracle Caramel
Perfect every time . . . I'm really not kidding.
5 tablespoons butter
1/2 cup karo syrup
1/2 cup sugar
1/2 cup sweetened condensed milk
Place all ingredients in a microwave safe bowl; microwave for six minutes, stirring every two. Spray an 8x8 pan and pour mixture in. Let cool then cut and wrap. Check your microwave since all of them are different. The first time you make these, start with six minutes then do a test to make sure the caramel is holding a firm ball stage. I had to do seven minutes with my mine. Once you know, then you'll just have to remember for the next time. You just want your caramel to hold it's shape. But even if it doesn't this stuff is so darn good you can just use it for ice cream topping or eat it straight out of a jar. True!
Note: you may have to increase time by a minute or so, depending on the strength of your microwave. A few test drives should let you know the perfect timing.
Annie's Caramel
For candy, sauce or syrup - just vary the stage of candy you decide on!
2 cups sugar
1 cup brown sugar
2/3 cup light corn syrup
2/3 cup butter
1 cup evaporated milk
1 teaspoon salt
1 teaspoon vanilla
Combine all ingredients in a large, heavy saucepan. Bring to a boil, stirring constantly to desired candy set temperature. Remove from heat, add vanilla. Cool slightly.
FOR CANDY CHEWS OR CARAMEL APPLES: 240 - 245 degrees (firm ball in ice water)
FOR ICE CREAM TOPPING OR SYRUP: 220 - 225 degrees (super soft ball in ice water)
Heather's Caramel
No butter? Strange but true. This is really good for so many things.
2 cups sugar
3 cups cream
1/4 cup corn syrup
1 teaspoon vanilla
In a heavy pan, cook sugar, 1 cup of cream and corn syrup to a boil, stirring almost constantly. When it gets to soft ball stage, add the second cup of cream, return to soft ball stage then do it one more time with the last cup of cream. Leave it at soft ball stage if you want to use it for sauce but if you want to use it for dipping apples or for candy, bring it to a firm ball stage that will cling heavily to your spoon. Add vanilla. Stir again. Allow it cool slightly before using for syrup. Cool a lot more for dipping and even more for candy.
Chocolate Covered Caramel Apples
Just like Rocky Mountain Chocolate Factory. Great tips!
Use only molding chocolate wafers for best results. Dip apple into caramel using a spoon to coat it high and evenly up the sides; scrape the caramel off the bottoms and placed on sprayed (cooking spray) wax or parchment paper. After the caramel apple is cool, dip the apple into melted chocolate, spinning as you go. Coat evenly. You can use milk or white chocolate wafers. My favorite is caramel, dipped in white chocolate sprinkled with cinnamon sugar. It's just like apple pie! Other options for a final coat, to finish off the chocolate layers are: holiday sprinkles, finely chopped nuts, mini chips, toffee, crushed oreos, etc.
When you are running out of caramel, dip large marshmallows into the caramel, then chocolate, then decorations. These taste amazing and are great gifts, especially when wrapped with a bag and some pretty ribbon.
Southern Grace Saltine Caramel Chocolates
1 cup butter
1 cup brown sugar
2 cups chocolate chips
40 saltine crackers
Preheat oven to 350. Line a high-rimmed cookie sheet with foil and spray with non-stick spray. Make a flat layer of crackers across the foil. Melt the butter with the sugar until a boil is reached. Reduce heat and simmer 5 minutes or until mixture is slightly thickened and sugar is dissolved. Pour evenly over the crackers. Bake for 8-10 minutes until the toffee becomes bubbly. Remove from heat. Let the cookies sit for 5 minutes then sprinkle the chocolate chips over the top. When the soften, spread until the surface is smooth and evenly covered. Let cool until chocolate sets.
Heather's Chocolate Topped Toffee
1 cup butter
1 cup sugar
1/4 cup water
1/2 cup milk chocolate chips
Add butter, sugar and water in frying pan over high heat. Bring to a boil, stirring constantly. Mixture will begin to thicken. Keep stirring as you watch the mixture turn light brown. When it is the color of a brown paper bag, remove from heat. Pour hot mixture onto a heavily buttered cookie sheet and spread it out to about 1/4" thickness. Cool for about five minutes before sprinkling chocolate chips over the top, randomly. When the chips lose their shape as the toffee hardens, spread them evenly over the top of the toffee and allow to set entirely. Break into pieces and eat!
Perfect English Almond Toffee
1 cup butter
1 cup sugar
1 tablespoon light corn syrup
2 tablespoons water
1 cup chopped toasted almonds
1 cup milk chocolate chips
Heavily butter a 9x13 pan. Set aside. Spread half the almonds at the bottom. In a heavy saucepan, melt butter; add the sugar and blend well with a wooden spoon. Bring to a boil then add corn syrup and water. Cover pan for 1-2 minutes to dissolve sugar crystals. Wash spoon. Remove cover and continue cooking over medium heat, stirring constantly. Cook until it's the color of a brown paper bag. Pour toffee over almonds in the pan. As toffee starts to set, sprinkle chocolate chips over the top. As they melt, spread them over the top to create a thin layer then sprinkle with remaining almonds. Allow to set entirely before breaking into pieces.
Mint Truffles
1 1/2 pounds dipping chocolate, cut into pieces
3/4 cup cream
1 teaspoon mint extract
Put chocolate in the top section of a double boiler with water in the bottom half. Cover and let sit about twenty minutes. Meanwhile, scald cream then remove from heat and return to 130 degrees. Add the cream to the fully melted chocolate all at one time; immediately beat with heavy wooden spoon until smooth. Add mint extract and blend well. Pour at once into a wax paper lined 9" brownie pan. Let stand in the refrigerator until firm. Cut into squares then dip in more melted chocolate.
Layered Mint Fudge
1 1/2 teaspoons butter, softened
2 cups semisweet chocolate chips
1 can sweetened condensed milk
2 teaspoons vanilla
1 cup white chocolate chips
3 teaspoons mint extract
1-2 drops green food coloring (if desired)
Line a 9" square pan with foil. Grease it with butter then set it aside. In heavy saucepan melt chocolate chips and 1 cup sweetened condensed milk over low heat; cook, stirring constantly until mixture is smooth. Spread half the mixture into the prepared pan. Refrigerate ten minutes until firm. Set remaining chocolate mixture aside. In another heavy saucepan melt vanilla chips and remaining milk over low heat. Cook, stirring constantly until mixture is smooth. Remove from heat. Add mint extract and food coloring (if desired) and then spread evenly over the chocolate layer. Refrigerate until firm. Reheat remaining chocolate mixture over low heat until it achieves spreading consistency. Spread over mint layer. Cover and chill overnight. Lift foil out of pan then gently peel the foil off. Cut into 1"squares.
Rocky Road Fudge
2 cups semisweet chocolate chips
1 can sweetened condensed milk
2 tablespoons butter
1 10 oz. package mini marshmallows
1/2 cup finely chopped pecans
In saucepan, combine chocolate chips, sweetened condensed milk and butter. Cook and stir over medium heat until the chips are melted and the mixture is smooth. Remove from heat; stir in marshmallows and nuts. Pour into a well greased 9x13 pan and chill until soil. Cut and serve.
Sugar Cookie Truffles
1 16 oz. package refrigerated cookie dough
1 1/2 oz. cream cheese, softened
1 cup white chocolate chips
1 tablespoon shortening
sprinkles for garnish
Bake cookies according to package directions. Bake until crisp but not burned. Cool. Line a cookie sheet with wax paper. Crumble baked cookies in a food processor to a fine crumb. Add the cream cheese and process again until the mixture starts to hold together. Roll mixture into 1" balls that you've scooped with a scooper to make sure the size is uniform. Freeze the balls for at least 15 minutes. Melt the white chocolate and shortening - doing thirty second intervals then stirring until the mixtures is smooth and silky. Use a fork to dip each ball, allowing the extra to fall off through the tines. Return to baking sheet and sprinkle immediately. Chocolate will set quickly since the balls are so cold. Let them set and enjoy!
Ghirardelli Chocolate Truffles
1/3 cup + 2 tablespoons heavy (whipping) cream
1/2 tablespoon butter
2 cups milk chocolate chips
3/4 cup baking cocoa (optional)
1 cup finely chopped almonds (optional)
Bring the cream to a simmer in a small saucepan. Add the butter and stir till melted. Add the chocolate and stir till smooth. Pour the mixture into a shallow bowl and chill at least 2 hours. Roll scoops of the mixture into 1" balls. Roll each ball in cocoa to coat. If you don't want the cocoa topping, roll each ball into finely chopped almonds as an alternate coating.
Hand Dipped Coconut Haystacks
1 pound melted chocolate
3/4 cup toasted coconut
Add the coconut to the chocolate and stir. Drop by rounded spoonfuls onto wax paper or into little candy cups. Let sit at room temperature until firm.
Hand Dipped Peanut Butter Cups
2 cups creamy peanut butter
1 cube butter, melted
1 pound powdered sugar
2 cups dipping milk chocolate pieces
Melt the peanut butter with the butter in a microwavable bowl. Slowly stir in powdered sugar. Pour the candy into the bottom of little candy cups and allow them to sit at room temperature until firm. Melt the chocolate bits (30 second intervals in the microwave) until smooth and silky. Pour over peanut butter until covered by about 1/4". Allow to set at room temperature.
Homemade Mounds or Almond Joy
1 can sweetened condensed milk
1 teaspoon vanilla
2 cups powdered sugar
14 oz. coconut
dipping chocolate or chocolate chips
almonds (optional)
Blend milk and vanilla. Add sugar, a little at a time. Stir in coconut. Mixture should be firm. Pack into a brownie pan and chill. Cut into 1" pieces. Use a fork to dip each piece into the melted chocolate so the chocolate drips between the tines. Use milk chocolate chips for mounds and semi-sweet chips for almond joy. Also, for almond joy, press an almond into the top of the coconut piece before dipping.
Spicy Pretzels
A salty, spicy treat! Everyone goes crazy for these!
1 cup oil
1 teaspoon cayenne
1 teaspoon garlic salt
1 package ranch dressing
24 oz. bendy pretzels
Whisk together oil, cayenne, garlic salt and ranch. Stir in pretzels. Spread pretzels onto a cookie sheet and bake at 200 for ninety minutes.
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