Caramel Apples

Caramel apples are simple to make and rather inexpensive considering what a ready made caramel apple will cost you at a candy store.  While decorating the apples is a perfect family project, be sure to have an adult boil the caramel. I am still sporting a scar on my hand from my youthful attempts of boiling sugar and butter.

Be sure to use fresh local apples that have not been waxed.  This is the perfect time of year to make caramel apples. The apples must be as fresh as possible. I walked to our tree and picked these. .moments before dipping them. Ideally, choose apples that are still a bit tart.

This handy little apple chopper is perfect for caramel apples. 

• very fine sandpaper
• Popsicle sticks
• 2 cups brown sugar
• 1 cup golden corn syrup
• 1/2 cup butter  (do not use margarine)
• 1 can sweetened condensed milk
• about 18 medium sized apples
• crushed nuts and various candy's and or melted chocolate for drizzle

1. Wash apples and dry them.
2. Use fine sandpaper to give them a bit of a rub.  This will help the caramel to adhere.  Do not break the skin.
3. Use a tea towel to wipe the apples down, stick Popsicle sticks in the stem end,  and set aside.
4. Prepare several cookie sheets by putting parchment paper down or be sure to grease your sheets well.
5. Combine the brown sugar, corn syrup, and butter in a medium saucepan. 
6. Stir over medium heat until butter melts and then add the sweetened condensed milk.
7. Boil on high heat stirring constantly until a candy thermometer reaches soft ball stage. .230 degrees.
8. This will take about 20 minutes.  Keep stirring.   Let cool about 5 minutes.
9. Dip the apples into the caramel and set onto the parchment paper lined cookie sheets.
10. If you wish to dip them into crushed nuts do that now and let them cool on cookie sheets before finishing the decorations.
11. Place them in the refrigerator to cool slightly.  Once they have cooled. .you can decorate them.

Cracker Bark

This is a simple and easy candy treat to make for Christmas. The sweet and salty taste is delicious. It's great to pack in tins or in little cellophane packages for that special someone on your list. I have to admit that it is a little addictive, you will keep reaching for more.

Ingredients:

• 38 salted soda crackers
• 1 cup butter
• 1 cup brown sugar
• 1 cup chocolate chips
• 1 cup peanut butter chips
• 3/4 cup nuts, chopped, I used a mixture of pecans and almonds

Directions:

1. Line a cookie sheet with edges, 10 1/2" x 15 1/2" x 1" with foil.
2. Place crackers in the pan.
3. In a medium size saucepan on medium heat, melt butter and brown sugar. bring to a boil. Boil for 3 minutes stirring constantly.
4. Remove from heat and quickly pour over crackers, spreading with a knife to cover all the crackers.
5. Bake in a 400º oven for 5 minutes.
6. Pour chocolate and peanut butter chips over the caramel covered crackers, wait a few minutes to allow chips to start to melt. Using a knife spread the mixture evenly.
7. Sprinkle with nuts.
8. Cool till chocolate hardens then break into desired pieces.

Toffee Drops

Years ago my friend Debbi, who also happened to be my son's teacher at the time, shared this recipe with me. Our family loves these and it's made every Christmas by at least one of us.
It is a super simple easy recipe and can be put together quickly. What takes the longest is unwrapping the toffee pieces. This toffee used to come in a bar but I can't find those anymore.

• 16 pieces of toffee, I use Mackintosh's toffee.
• 2 tablespoons whipping cream
• 2 tablespoons butter
• 2 cups Special K cereal, you can use rice crispies

1. Chop toffee pieces, add to cream and butter in a microwave safe bowl.
2. Melt in microwave for 1 1/2 minutes, stirring every 30 seconds just until mixture is smooth. 
3. Stir into special k cereal and mix well.
4. Drop by spoonfuls on a parchment lined cookie sheet. You have to work quickly before the mixture hardens.
5. Let cool and store in a covered container in a cool place. Who am I kidding, I doubt they will make it that far.
6. Yield: 1 dozen

Small Batch Fudge

Since I had a portion of Sweetened Condensed Milk left over from another recipe I did some research on how I could use it and a small batch of Chocolate Walnut Fudge is what I came up with.

4 oz. Sweetened Condensed Milk
1 cup semi-sweet chocolate chips
2 tablespoons butter
1/8 teaspoon salt
1/2 cup chopped walnuts

Line a small casserole/pan (approx. 4"x8") with foil, extending the foil over the edges of the pan.
Mix the milk, chips, butter and salt in a microwave safe bowl.
Heat on high 30 seconds at a time stirring after each interval until the mixture is blended well.
Stir in the walnuts.
Pour into prepared pan.
Refrigerate until set, 1 hour or so.
Remove fudge from pan and cut into small pieces.
Store in an air tight container.

Marshmallow Popcorn Balls..Gift from the Kitchen

Years ago popcorn balls were part of the Christmas candy assortment that was offered after the big Christmas dinner at my in-laws home. My mother in law made them with a boiled syrup mixture instead of marshmallows. It was a sweet treat for the children and adults alike.
I haven't made popcorn balls in a very long time and so decided to do so again this year. I rolled some in sprinkles, some with candies, and the rest I left plain. Feel free to add and decorate as you wish. Can you imagine the excitement in a little child's face when you hold out a basket of popcorn balls and say 'you can pick one'?

• 12 cups popped corn (1/2 cup corn kernels) 
• 1/4 cup butter
• 4 cups mini marshmallows
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• Sprinkles or candies

1. Melt butter in a medium size saucepan over medium heat until melted.
2. Add marshmallows. Cook until marshmallows are completely melted, stirring constantly.
3. Remove from heat and stir in vanilla and salt. 
4. Place popcorn in a large bowl and add marshmallow mixture, mix until well coated.
5. Moisten hands frequently with water as you shape mixture into balls. Roll them in sprinkles or press candies into balls.
6. Place on parchment or waxed paper and allow to set firm. They will firm up more quickly if you refrigerate them.
7. Wrap in cellophane or small plastic bags and your little treats are ready to hand out.
8. 

Peanut Crunch

You may think it is too late for cooking up goodies in your kitchen for Christmas 2014...but think again.  Here is a simple and delightful sweet 'n salty treat that you can whip up in a few minutes.  It is a great addition to the Christmas trays and also packages up nicely for a hostess gift any time of the year.  Thank-you to my friend Judy who shared this recipe on her blog many years ago.

• 1 bag peanut butter chips
• 1 bag white chocolate chips
• 1 tablespoon peanut butter
• 1 cup dry-roasted peanuts
• 2 cups mini-pretzels, somewhat crushed

Place chips and peanut butter in a large, glass bowl.
Microwave on high for 2 minutes.
Stir until smooth. (Continue to heat in microwave for 20 seconds at a time, if necessary.)
Add peanuts and pretzel pieces.  Stir to coat evenly.
Spread on a parchment-lined cookie sheet.
Refrigerate for at least 1 hour.
Remove from the refrigerator and break the sheet of candy bite-sized pieces.
Place in a large container with a tightly fitting lid and store in the refrigerator until needed.

Chocolate-Cornflakes-Nut Nuggets (candy) Reg. or Gluten Free

Christmas is coming, when all candy is calorie free because we are celebrating and what is Christmas without candy?   My daughter asked me to come up with a chocolate nugget recipe and this one  is easy to make and is really good.
These would make a sweet little addition to a  gift basket or  packaged as a  hostess gift or just a treat
 to serve to your own family or guests.

• 6 tbsp. butter 
• 1/3 cup cocoa powder 
• 1 cup white sugar 
• 1 tsp vanilla 
• 1/3 cup cream + 1 tbsp milk 
• 1 cup semi-sweet dark chocolate chips 
• 1 cup coarsely crushed cornflakes (use gluten-free cornflakes to make nuggets GF) 
• 1/2 cup chopped almonds 

1. Mix cocoa powder and sugar 
2. Melt butter in saucepan on med. heat, add cream and stir in cocoa and sugar and vanilla. 
3. Stirring constantly, careful not to burn, bring to a boil and cook until candy thermometer reads 250 degrees. 
4. Remove from heat and stir in chocolate chips, stirring until melted. 
5. Stir in crushed cornflakes and almonds. 
6. Line a pan 11"x 7" with parchment paper. 
7. Scrape mixture into pan and pat down with the back of a spoon. 
8. Chill in fridge for a couple of hours until set and hardened. 
9. Lift out of pan and cut into 1" squares.  
10. Keeps well -  keep in fridge if wanting to keep for an extended period of time. 

NOTE-  if a lighter chocolate is desired, reduce cocoa powder to 1/4 cup and use milk chocolate chips instead of dark chocolate. 

Potato Coconut Candy

This candy brings back many memories of years gone by. I was chatting with my friend last week and I know her Mom and mine made them every Christmas. I really enjoyed eating this candy together with peanuts. I would eat a few shelled peanuts and then I would take a bite of the candy. Candy was a special treat and so I tried to make it last as long as I could.
My Mom did not dip them in chocolate, just rolled them in coconut. I couldn't find her recipe so did the best of what I remembered and with the help of my friend I must say this candy tastes like I remembered. The extra dark chocolate coating helps balance the sweetness of the candy. I used potato flakes but I know my Mom did not have those around, she used regular mashed potatoes.

• 1/2 cup potato flakes
• 1/2 cup milk
• 1 cup icing sugar
• 3 cups coconut, flaked
• 1/2 teaspoon vanilla
• 10 ounces semi sweet dark chocolate, chopped (I used extra dark)

1. Mix potato flakes, milk, icing sugar, coconut, and vanilla until well combined.
2. Roll into balls approx 3/4" in diameter, it will be sticky so you have to press and roll the dough in your hands as you form the balls. Place on cookie sheet and refrigerator for at least 1/2 hour.
3. Melt chocolate. Dip rolled candy balls in the chocolate, using a fork to push the balls around in the chocolate to coat all around.
4. Place on a parchment lined pan and put in refrigerator to firm up.
5. Store in a tightly sealed container in a cool place.
6. Yield: 30

Marshmallows

My Mom used to make these fluffy ever so good marshmallows for Christmas. It was the most wonderful treat, the only time we ever had them. I haven't made them in years but when my brother reminded me I thought it was time to try them again.

• 2 packets plain gelatin (2 tablespoons)
• 1 1/2 cups water
• 2 cups sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla
• Crushed cornflakes
• Toasted coconut

1. Soak gelatin in half the water (3/4 cup).
2. Pour the other half of water (3/4 cup) into a saucepan, add sugar and stir until dissolved.
3. Combine and bring to boil and boil for 11 minutes or to soft ball stage. This would be 235 on the candy thermometer. I don't have one so I checked by dropping a drop of the syrup in cold water every once in awhile. When it forms a ball in the water it's ready, I rubbed it between my fingers and could feel the soft ball it had formed. Remove from heat.
4. Add the soaked gelatin, stir and allow to sit until partially cooled, about 10 minutes. I put my saucepan in the snow outside to speed up the process.
5. Add vanilla and salt. Beat on high until mixture is white, fluffy, and quite thick, approx 12 minutes.

6. I dusted a 7" x 11" x 1" pan with icing sugar and found it not quite large enough so I dusted another small pan measuring 6 1/2" x 4" x 2" as you can see in the photo. Pour marshmallow mixture into pans and allow to set which took 1 hour on the counter.

7. Cut into 1" cubes or whatever size you want and roll in crushed cornflakes or toasted coconut. My favorite is crushed cornflakes, that's the way my Mom made them. I left some plain to add to hot chocolate. Dip your knife in warm water to cut the marshmallows.

8. Store in a covered tin.

Yield: 48 light and fluffy marshmallows

Truffles

These truffles are so simple to make and they satisfy that craving for a bit of chocolate. The hardest thing is not to reach for that second one. These truffles make a nice little gift for that chocolate lover on your list.

• 1/2 cup whipping cream
• 1 1/2 cups semisweet good quality chocolate, finely chopped
• 1 teaspoon vanilla or any other favorite flavor

1. In a saucepan over medium heat, bring whipping cream just to boiling point, remove from heat immediately
2. Add chopped chocolate and vanilla.
3. Stir till mixture is completely smooth. Pour in a bowl, cover and refrigerate for a couple of hours or overnight.
4. Scoop out heaping teaspoons of the firmed up chocolate and quickly roll into balls. I scooped 3 or 4 at a time, rolled them in balls and then in the coating. You will want to wash your hands often as this part is messy.
5. Roll balls in finely chopped toasted pecans, coconut, or dip them in chocolate. Other options are rolling them in cookie sprinkles or rice krispies.
6. Store in airtight container in fridge
7. Yield: 25 truffles