We had a fun time at Amber's house this month swapping yummy Christmas treats. Lots of sugar, carbs laughter & good conversation (as always)............seriously, how could we have gone wrong?!?!? We did, however miss some of our comrades. Some out with illness, some had prior engagements. But even still, just the 5 of us, made for good times!!!
Here are the treats we all shared:
Christmas Pretzels by Amber Howard
Christmas Pretzels by Amber Howard
1 pkg. Square Pretzels
1 pkg. Rolo's Candy
1 pkg. Pecans
Place unwrapped Rolo on pretzel. Bake on a cookie sheet at 200 degrees for 3 minutes. Remove from oven and then push a pecan on top of a Rolo. Put in a cold place unti chocolate cools. Enjoy. Other candies can also be used such as kisses, M&M's etc....
English Toffee by Brooke Firth
1 pkg. Rolo's Candy
1 pkg. Pecans
Place unwrapped Rolo on pretzel. Bake on a cookie sheet at 200 degrees for 3 minutes. Remove from oven and then push a pecan on top of a Rolo. Put in a cold place unti chocolate cools. Enjoy. Other candies can also be used such as kisses, M&M's etc....
English Toffee by Brooke Firth
1/2 C. chopped toasted almonds or pecans (for bottom layer)
1 C. butter (salted)
1 C. sugar
1 Tbs. light corn syrup
3 Tbs. water
3/4 C. semi-sweet chocolate chips
1/2 C. chopped toasted almonds or pecans (for top layer)
-Line a cookie sheet with tin foil and sprinkle 1/2 C. of toasted almonds in the pan on the foil. In heavy saucepan melt butter. Add sugar, corn syrup and water. Cook and stir over medium-high heat to boiling.
Cook and stir over medium heat to 290 degrees using a candy thermometer (soft-crack stage). Watch carefully and stir, it can burn easily after 280 degrees. Remove from heat and pour mixture over the nuts in the pan immediately. Let stand 5minutes or until firm but still hot. Sprinkle with chocolate chips and let stand for 1 to 2 minutes. When softened, spread chocolate over mixture. Sprinkle the chocolate with nuts. Chill till firm. Break into pieces. Store tightly covered. Makes 1 1/2 pounds.
CARAMEL by Jami Weight
1 C. butter (salted)
1 C. sugar
1 Tbs. light corn syrup
3 Tbs. water
3/4 C. semi-sweet chocolate chips
1/2 C. chopped toasted almonds or pecans (for top layer)
-Line a cookie sheet with tin foil and sprinkle 1/2 C. of toasted almonds in the pan on the foil. In heavy saucepan melt butter. Add sugar, corn syrup and water. Cook and stir over medium-high heat to boiling.
Cook and stir over medium heat to 290 degrees using a candy thermometer (soft-crack stage). Watch carefully and stir, it can burn easily after 280 degrees. Remove from heat and pour mixture over the nuts in the pan immediately. Let stand 5minutes or until firm but still hot. Sprinkle with chocolate chips and let stand for 1 to 2 minutes. When softened, spread chocolate over mixture. Sprinkle the chocolate with nuts. Chill till firm. Break into pieces. Store tightly covered. Makes 1 1/2 pounds.
CARAMEL by Jami Weight
Ingredients
1 C. butter (2 sticks)
1 16 oz. pkg. brown sugar (2 1/4 C.)
2 C. Heavy Cream (if you do not have heavy cream you can substitute 1, 14oz. can of sweetened and condensed milk)
1 C. light corn syrup
1 tsp. vanilla
Directions
-Butter a cookie sheet before hand to have it all ready to poor in caramel.
-Put butter in a sauce pan and melt on low. Add brown sugar, cream, corn syrup and mix with a wire whisk. Then raise the temperature to medium-high. Stir until it boils. Once it boils, clip on candy thermometer to pan, and reduce heat to medium. Continue to boil and stir until it reaches 236-238 degrees. Immediately pull it off from heat. poor in vanilla and stir. Then poor into prepared buttered cookie sheet. Cool. Cut and wrap in wax paper.
*you can add anise oil and black food coloring paste (both found at Robert's) instead of vanilla to make black licorice caramels, which are a favorite.
1 C. butter (2 sticks)
1 16 oz. pkg. brown sugar (2 1/4 C.)
2 C. Heavy Cream (if you do not have heavy cream you can substitute 1, 14oz. can of sweetened and condensed milk)
1 C. light corn syrup
1 tsp. vanilla
Directions
-Butter a cookie sheet before hand to have it all ready to poor in caramel.
-Put butter in a sauce pan and melt on low. Add brown sugar, cream, corn syrup and mix with a wire whisk. Then raise the temperature to medium-high. Stir until it boils. Once it boils, clip on candy thermometer to pan, and reduce heat to medium. Continue to boil and stir until it reaches 236-238 degrees. Immediately pull it off from heat. poor in vanilla and stir. Then poor into prepared buttered cookie sheet. Cool. Cut and wrap in wax paper.
*you can add anise oil and black food coloring paste (both found at Robert's) instead of vanilla to make black licorice caramels, which are a favorite.
*(I dipped pretzel braids in my caramel, drizzled them with white chocolate and milk chocolate then sprinkled crushed pretzels on top for a yummy treat)
Chocolate Drizzle Popcorn by Brooke Rechtenbach
Chocolate Drizzle Popcorn by Brooke Rechtenbach
Ingredients
3 bags of microwave popcorn (popped and old maids removed)
2 Cubes butter
1/2 C. corn syrup
1 1/4 C. sugar
1/2 C. Chocolate chips
1/2 C. white chocolate chips
1 Tbs. vanilla
Directions
In a saucepan melt butter, corn syrup, sugar. Bring to a boil, stirring constantly until it reaches 228 degrees. Remove from heat and add 1 TBS. vanilla. Stir and then pour over popcorn. Stir until well coated. Place on a cookie sheet. In microwave, melt 1/2 C. chocolate chips and 1/2 cup white chocolate chips separately. Stir melted chips. Drizzle both melted chocolates over popcorn. Let harden.
3 bags of microwave popcorn (popped and old maids removed)
2 Cubes butter
1/2 C. corn syrup
1 1/4 C. sugar
1/2 C. Chocolate chips
1/2 C. white chocolate chips
1 Tbs. vanilla
Directions
In a saucepan melt butter, corn syrup, sugar. Bring to a boil, stirring constantly until it reaches 228 degrees. Remove from heat and add 1 TBS. vanilla. Stir and then pour over popcorn. Stir until well coated. Place on a cookie sheet. In microwave, melt 1/2 C. chocolate chips and 1/2 cup white chocolate chips separately. Stir melted chips. Drizzle both melted chocolates over popcorn. Let harden.
Apple Pie Caramel Apples by Mindy Howard
Ingredients:
6 apples
1 (14 oz.) package of caramels
2 Tbs Milk
1 (12oz.) bag of white chocolate chips
1 cup of cinnamon sugar
6 wooden sticks
Directions
Wash and dry apples then place wooden sticks in the apples. Melt caramel and milk over low heat or the microwave. Dip each apple into the caramel and let firm up completely. Melt white chips in microwave. Dip each apple in chocolate and let excess drip off. Let cool slightly, but before it is completely hard, roll in cinnamon sugar mixture. Sit on wax paper and or greased cookie sheet and put in fridge to harden completely.
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