English Toffee

Found on The Project Princess

Toffee

2 1/2 c sugar
1/4 c light corn syrup
2 c butter
1 c water
 dash salt

 Combine all ingredients in a heavy bottom, 4 quart pan.  Stir it together with a wooden spoon just for a few seconds and then put the lid on.  Wash off your spoon.  Cook over medium heat with the lid on until the candy begins to boil and steam leaks out from under the lid.  Let boil for a few minutes with the lid on.  Remove the lid, clip a candy thermometer to the side of the pan, and begin stirring.   Do not stop stirring until the candy is finished.  Stir always.  Stir lots.  Stir because if you don't this will scorch and the butter will seperate.  (If you are really concerned about scorching, turn the heat down to medium low.)   Cook until the candy reaches 300 degrees, hard crack.  This will take ages, so have a friend to talk to or a book you can read while you stir.  (yes, I read while cooking.  Doesn't everybody? No, I only ruin things every once in a great while and I never mess up my candy.)   

When the candy reaches 300, immediately pour out into a lightly buttered rimmed baking sheet (like this one).  Only pour out what comes easily out of the pan.  Do not scrape it out or you'll mess up your toffee.   You can scrape it out onto a separate buttered, heat proof plate, though.  That's totally legal and it cools off faster.  After you pour out the candy, you are going to have to smooth it out with a silicone spatula.  Gently push it around the pan until the candy is level and fills the whole pan.  Now spread a chopped Giant sized Hershey bar over the pan of candy (that's the 6.8 oz size).  Let it sit until the chocolate is soft and then spread it around with a spatula.   Now leave your candy alone until it's cooled off and the chocolate is set.    Then break apart into random sized pieces.  

Blizzard Party Mix

Found on Meals

Estimated Times

Preparation Time: 5 mins
Cooking Time: 35 mins

Servings: 8 servings

Ingredients

2 cups oven-toasted cereal squares 2 cups small pretzel twists 1 cup dry-roasted peanuts 1 cup (about 20) coarsely chopped caramels 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels 

Directions

SPRAY 13 x 9-inch baking pan with nonstick cooking spray.

COMBINE cereal, pretzels, peanuts and caramels in large bowl.

MICROWAVE morsels in medium, uncovered microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth. Pour over cereal mixture; stir to coat evenly.

SPREAD mixture into prepared baking pan; let stand for 20 to 30 minutes or until firm. Break into bite-size pieces.

Cooking Tips

Click here for tips on melting NESTLE TOLL HOUSE products

White-chocolate cherry shortbread

Submitted by reader Missy M. 

1/2 C maraschino cherries, drained & finely chopped
2 1/2 C flour
1/2 C sugar
1 C cold butter, cut up
4 oz white chocolate baking squares, finely chopped
1/2 t almond extract
2-6 drops red food coloring (optional)

8 oz white chocolate baking squared OR vanilla almond bark
2 tsp shortening

1. Pre-heat oven to 325 F. Spread chopped cherries on paper towels to drain.
2. In a large bowl combine flour & sugar. Use a pastry blender to cut in the butter until the mixture resembles fine crumbs. Stir in cherries, 4 oz of chopped white chocolate, almond extract & food coloring. Knead mixture until it forms a smooth ball. (don't add water, I swear it will go together!)
3. Shape dough into 3/4 inch balls. Place 2 inches apart on a cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls into 1 1/2 inch rounds.
4. Bake 10-12 min. per batch or until centers are set. Cool 1 min on cookie sheet, transfer to wire rack & cool completely.
5. in a small saucepan add 8 oz chopped white chocolate or vanilla almond bark & shortening. Stir over low heat until melted. Dip half of each cookie into the chocolate, allow excess to drip off or wipe bottom of cookie gently over pan edge. place on waxed paper until chocolate is set.
Makes about 60.
Layer cookies between waxed paper & store in air-tight container.

Holiday Chocolate-Mint Pie

Found on Pillsbury

INGREDIENTS:

1

Pillsbury® Pet-Ritz® frozen deep dish pie crust

1 1/4

cups milk

1

box (4-serving size) chocolate pudding and pie filling mix (not instant)

1

cup semisweet chocolate chips

1/2

cup milk

20

large marshmallows

1

cup whipping cream

1/2

teaspoon peppermint extract

6

tablespoons crushed red, green and white hard peppermint candies

DIRECTIONS:

• Heat oven to 400°F. Bake pie crust as directed on package for One-Crust Baked Pie Shell. Cool completely, about 30 minutes.
• Meanwhile, in 2-quart saucepan, stir together 1 1/4 cups milk and pudding mix; cook over medium heat as directed on box. Reduce heat to low; continue cooking while adding chocolate chips, stirring until melted. Set aside.
• In 3-quart saucepan, heat 1/2 cup milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 30 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
• In chilled medium bowl, beat whipping cream and peppermint extract on high speed until stiff. Gently stir in marshmallow mixture. Gently stir in 1/4 cup of the crushed candies.
• Spread chocolate mixture in cooled shell; top with whipped cream mixture. Refrigerate until set, about 4 hours. Just before serving, sprinkle remaining 2 tablespoons crushed candies on top. Store covered in refrigerator.

High Altitude (3500-6500 ft):

No change.

Indoor S'mores

Found on BettyCrocker

8	cups Golden Grahams® cereal
5	cups miniature marshmallows
1 1/2	cups milk chocolate chips
1/4	cup light corn syrup
5	tablespoons butter or margarine
1	teaspoon vanilla
1	cup miniature marshmallows, if desired

1. Into large bowl, measure cereal. Butter 13x9-inch pan. In large microwavable bowl, microwave 5 cups marshmallows, the chocolate chips, corn syrup and butter uncovered on High 2 minutes to 3 minutes 30 seconds, stirring after every minute, until melted and smooth when stirred. Stir in vanilla.
2. Pour over cereal; quickly toss until completely coated. Stir in 1 cup marshmallows.
3. Press mixture evenly in pan, using buttered back of spoon. Let stand uncovered at least 1 hour, or refrigerate if you prefer a firmer bar. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature up to 2 days.

Church Windows

Found on Rachel Ray

• 1 package semi-sweet chocolate chips (12 ounces)
• 1/2 cup butter
• 1 cup walnuts orpecans, chopped
• 1 bag mini colored marshmallows (10-12 ounces)
• 1 bag shredded, sweetened coconut (14 ounces)

PREPARATION

Melt the chocolate chips and butter in a large saucepan over low heat (or in a microwave in a microwave-safe bowl). Stir until smooth and let cool to room temperature. Add the marshmallows and nuts and mix until combined.

 

Using wax paper, shape the mixture into two or three 1 1/2-2 inch round logs. Roll each log in coconut and shape firmly in wax paper. Wrap securely in the wax paper and freeze overnight. While still frozen, slice each log, with the wax paper still wrapped, into 1/2-1-inch slices. Remove the wax paper and enjoy.

mini chocolate bark pops

Found on ChicCookieKitsyou will need:*

candy clay recipe (see below)

bag of white candy melts

bag of semi sweet or milk chocolate chips

light corn syrup

baking tray

wax paper

candy canes

1 1/2 inch circle cookie cutter

rolling pin

Ziploc bag

mallet or hammer

4-inch lollipop sticks

small paint brush (wide and flat works best)

*Find the candy melts, cookie cutter (a circle this size may be part of a set) and the lollipop sticks in the baking aisle of the craft store. I used white candy melts, but you can use any color. You can use a larger circle cutter, too.

step one: make candy clay
For both the chocolate and the white pops, you'll need two batches, one with chocolate chips and one with the candy melts. For the chocolate, melt 2 cups of chocolate chips in the top of a double boiler, in a saucepan set over simmering water or in the microwave according to package directions. When chips are almost melted, remove from heat and stir until fully melted. Stir in 1/3 cup of light corn syrup. Mixture will harden slightly as you stir. Turn the mixture out onto a baking sheet lined with wax paper and spread evenly (mixture will only take about half of the baking tray). Let dry several hours at room temperature. For the white pops, repeat above, but use a bag of candy melts in lieu of the 2 cups of chocolate chips. (Wrapped well in plastic, candy clay will last several weeks.)

step two: crush your candy canes
Place unwrapped candy canes in a Ziploc bag, working with just a few at a time. Use the mallet or hammer to crush.

step three: make your pops
Take a small piece of the candy clay and knead until softened and easily pliable. Roll out about 3/8 inch thick between two pieces of wax paper. Cut out a circle and insert a lollipop stick. I suppose if you did a really good job spreading the candy clay mixture in the baking tray to just the right smoothness and thickness, you could omit the kneading, but I didn't.

step four: top your bark
Work with one pop at a time. Brush light corn syrup on the surface of the pop and sprinkle immediately with crushed candy canes.

Peanut butter chocolate Oreo bark!

Found on Craftster

Supplies
1 package or so Oreo cookies
1 bag or so semi-sweet baking chocolate (chips, chunks, whatever works for you!)
1 bag or so white baking chocolate
2 - 3 tablespoons peanut butter (I used JIF...nummy!)
Wax paper & cookie sheet

Directions

• Melt chocolate in separate bowls (microwave or double boiler)
• Add peanut butter to melted white chocolate
• Crumble cookies and distribute into both chocolate bowls
• Spoon globs of chocolate mixtures onto wax paper covered cookie sheet (alternating colors...very important!)
• This is the fun part!  Use the tip of a butter knife to swirl through the mixture...blending some of the dark into the white and vice versa.  Have fun & swirrrrl, swirl, swirl!
• Chill until firm (30 minutes maybe?)
• Break into pieces/chunks with your hands
• Gobble 

The Best Sugar Cookie Icing Recipe

Found on Go Graham Go

Ingredients 
* 1 cup confectioners' sugar
* 2 teaspoons milk
* 2 teaspoons light corn syrup
* 1/4 teaspoon almond extract
* assorted food coloring

Directions
In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.  Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

You are probably going to want to double this recipe if you are making a large batch of cookies (maybe even triple).

Marshmallow Snowmen

Found on MyRecipes

Ingredients

• Marshmallows
• Melted caramels
• Gingersnaps
• Decorative elements (sprinkles, royal icing, pretzel sticks, spice drops, fruit leather, food coloring and pink Cake Mate Decors)

Preparation

1. Dip a marshmallow in melted caramel; place on a gingersnap. Put sprinkles over excess caramel. Halve a marshmallow for head and attach with royal icing. Insert pretzels in body.

2. Flatten a spice drop; attach another to form hat. Cut scarves and bow ties from fruit leather; tuck under head. Dye royal icing and pipe eyes, nose and buttons. Attach pink Decors for cheeks.

Santa and Reindeer Truffles

Found on MyRecipes

Yield: 24 truffles

Ingredients

• 24  truffles (such as Ferrero Rocher or Lindt)
• 2  cups  light cocoa candy melts, melted
• 3/4  cup  pink candy melts, melted
• 1/2  cup  white candy melts, melted
• 3  red fruit slices, halved crosswise
• 1  cup  mini marshmallows, halved crosswise
• 17  brown and 4 red M&M's Minis
• 48  mini chocolate chips, tips removed
• 36  mini pretzel twists

Preparation

1. Line a baking sheet with waxed paper. Dip 18 truffles in melted light cocoa candy melts; allow excess to drip off. Transfer to baking sheet. Spoon remaining melted light cocoa candy melts into a ziplock bag; seal bag

2. Dip remaining 6 truffles in melted pink candy melts; allow excess to drip off. Transfer to baking sheet. Refrigerate until set, about 5 minutes

3. Spoon melted white candy melts into a ziplock bag; seal bag. Snip very small corners from the ziplock bags that contain white and light cocoa candy melts. Pipe white candy onto the pink-coated truffles; attach half a red fruit slice to each as a hat. Attach marshmallows as the trim on each hat and as the beard and mustache. Cut 3 red M&M's Minis in half and attach 1 to each truffle as a nose. Attach the mini chocolate chips for the eyes.

4. Pipe small dots of light cocoa candy melts on chocolate-coated truffles; on top of the melted dots, affix pretzel twists as antlers. Add brown and remaining red M&M's Minis as noses. Pipe small bits of white candy and attach mini chocolate chips as eyes. Refrigerate truffles until set, about 5 minutes.

Hot Cocoa Mocha

Found on Dove Chocolate Discoveries

ingredients
1 cup milk
1/4 cup cream or half-and-half
1 packet DCD Java Chip Smoothie Mix
2 dollops whipped cream, for garnish
2 pinches DCD Cinnamon Dusting Powder, for garnish

PREPARATION
1. In a small saucepan, heat milk and cream until warm (not boiling).
2. Add Java Chip Smoothie Mix and whisk until smooth.
3. Pour into 2 glasses and garnish with whipped cream and Cinnamon Dusting Powder. Makes 2-3 servings

Santa's Belly Marshmallow Pops

Found on Amanda's Cookin'

by Amanda Formaro
printable version

Marshmallows
Lollipop sticks
Red sugar
White sprinkles
Fruit Roll ups (Berry Tie Dye)
Yellow Wilton sparkle gel

Getting ready: Have a small plate with a thin layer of water on it, and another plate for your red sugar and white sprinkles. If working with kids you might want to have separate plates for the red sugar and white sprinkles to avoid mixing them together. Open up a fruit roll up. The flavor I used was called Berry Tie Dye. Half of it is red and the other half is a purplish color. I used a knife and sliced the roll up down the center and just used the purple side.

Insert a lollipop stick into a marshmallow. Dip the top of the marshmallow into the water just to get it wet.

Next, roll the sides of the marshmallow in the water to get the marshmallow wet.

Dip the top of the marshmallow into the white sprinkles.

Roll the sides of the marshmallow in the red sugar.

Cut the fruit roll up down the center to make a thin strip. You will want enough to go around the marshmallow and overlap by about 1/4" or so.

Dip your fingertip in water and wet one side of the roll up strip. Wrap the roll up strip around the marshmallow. When it overlaps, the wet roll up will stick to the overlap.

Use yellow sparkle gel to draw on a simple buckle.

That's it! Wasn't that easy? :)

 

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