Honey Taffy

The Easts (Grandma Carling's family) kept honey bees and I remember having a bucket of honey in the pantry that Mom got from (Great) Uncle Acel. This is an old pioneer recipe and can be made without the cream.

1 cup raw, unfiltered honey (honey local to your area is preferred) *

½ cup heavy cream

½ cup white sugar

Pinch of sea salt

 

Put honey, sugar, cream and salt into a heavy based pan, stirring and heating over medium heat until combined and any sugar crystals are dissolved.

 

Bring mixture to a boil and boil until the syrup reaches 250°F. Reduce temperature 2° for every 1,000 ft. above sea level. For example, reduce to 240°F for 5,000 Ft.

 

Pour onto Silpat or greased cookie sheet and allow to cool until lukewarm. With greased hands, pull and stretch the taffy, until it becomes light in color. Place on a Silpat or greased cookie sheet. Cut into pieces with butter knife and wrap in waxed paper. 

 

*Honey should not be fed to infants under 1 year old

Salt Water Taffy

When I was in 5th grade, I started making salt water taffy to sell in our Friday classroom auctions. Mom had large selection of flavorings that I slowly worked my way through, with banana and strawberry being the all-time favorites. Soon she was only left with wintergreen and licorice - not sure why she never let me try those flavors...haha!

1 cup sugar

2 Tbsp. cornstarch

3/4 cup light corn syrup

1/2 cup water

2 Tbsp. butter

1/2 tsp. salt

1/4 to 1/2 tsp. Lorann flavoring

Food coloring

Mix sugar and cornstarch in 1-1/2 quart saucepan. Stir in next four ingredients. Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved. Continue cooking, without stirring, until temperature reaches 250 degrees (decrease 2 degrees for every 1,000 ft above sea level) or until a hard but plastic ball is formed in cold water. After boiling has ceased, stir in flavor and color. pour onto lightly greased cookie sheet (or Flexiflat). Let stand until cool enough to handle. Grease hands and pull until it has a satin-like finish and light color. Cut into 1-inch pieces. Wrap in twisting paper.

Samoas Cookie Cups

Pinterest is a dangerous place - so many yummy things I want to make! I'm determined to make my way through recipes I pinned ages ago, so here's one I tried last night. Samoas cookie cups...yummy!! I used the silicone brush to spread the chocolate up the sides of the mini muffin tray wells and the regular-sized Nilla wafers fit perfectly. Yay for Demarle products!

-TheDomesticRebel.com

1 pkg chocolate almond bark

20 Vanilla Wafer cookies

1 pkg caramels, unwrapped

2 Tbsp milk

1 & 1/2 cups shredded coconut, toasted

Sea salt, for sprinkling

Place Demarle Mini muffin tray on a perforated baking sheet, or line a muffin tin with paper liners and set aside.

Meanwhile, in a large bowl, microwave the almond bark according to package directions, stirring until smooth and melted.

Take about a Tablespoon of chocolate and spoon it into each muffin cup. Spread it along the sides of the muffin cup, about halfway up, and along the bottom evenly.

Drop a cookie in the bottom of each cup. Repeat until all cups are filled and set the remaining chocolate aside for topping.

Melt the caramels, milk and a dash of salt in the microwave for about a minute. Stir, then zap for another 30 seconds or so until completely melted and smooth. Stir in the toasted coconut until combined.

Place a heaping Tablespoon or two of the caramel coconut mixture on top of each cookie cup. Repeat until all cups are topped with the caramel coconut mixture.

Lastly, take the remaining chocolate and spoon it over each filled cookie cup, ensuring the chocolate coats the tops and sides of the cookie cups, covering the mixture completely. Immediately sprinkle the tops of the coated cups with sea salt, if desired.

Place the cups in the fridge or freezer for about 30 minutes to harden the chocolate, then bring back to room temperature before eating. These keep for about 3 days when stored airtight at room temperature.

6-Minute Caramels

Love this recipe! It's easy to begin with and then add Demarle products and you've got it made. No need to butter a pan - the caramels will come right out! FYI - the caramallow patties associated with the original recipe at Rookno17 are also great!

-Rookno17.com

¼ cup unsalted butter

½ cup granulated sugar 

½ cup dark brown sugar

½ cup light corn syrup

½ cup sweetened condensed milk

Place DAH deep flexiflat on a perforated baking sheet or prepare a 9x9 or 10x10 pan by lining with parchment paper in each direction so that parchment overhangs all four sides and can be used to lift out the finished caramel.  Use nonstick spray or butter to grease the parchment.

Place butter in a DAH medium or large round mold or medium microwave-safe bowl.  *Use the microwave glass plate to act as a support when removing the caramel from the microwave to stir.

Microwave 30 seconds to soften the butter.  Remove from microwave and stir in the sugars, corn syrup and condensed milk. 

Microwave for 2 minutes.  Stir. 

Microwave for another 2 minutes.  Stir. 

Microwave for a final 2 minutes.  Stir and pour immediately into one end of the deep flexiflat (will only fill ½) or prepared pan.  If using 8x8 pan, gently tilt pan to move caramel into each corner, then tap pan firmly on a flat surface to help level the hot candy.  Set aside to cool for 1 hour.  Use overhanging parchment to lift the cooled candy out of the pan and continue to cool for an additional hour.

Caramel Marshmallow Bites

This was a new addition to our Christmas treat plates this year. I got the idea from Lemons for Lulu, and thought it would be even better using caramels instead of butterscotch chips. The marshmallow takes on a different texture after being dipped in the warm caramel - super yummy!

Small square pretzels
Large marshmallows, cut in half
Kraft caramels, melted, with a little milk added to thin
Dipping chocolate

Dip marshmallows in caramel and place on pretzel. Cool, until caramel hardens, then dip in chocolate.

Salted Nut Roll

This recipe comes from my sister-in-law Ashley, and it's so yummy! It reminds me of a Payday candy bar. 


-Ashley Hansen from her friend Cinda


16 oz. dry Roasted peanuts (salted)

3 Tbs. butter or margarine

1 can sweetened condensed milk

4 c. miniature marshmallows

12 oz. Reese’s Peanut butter chips (I used 1½ bags)

Butter 9 x 13 inch pan (or line with parchment paper). Pour ½ peanuts in pan. Mix butter and peanut butter chips in sauce pan over low heat. Heat until melted, add milk, and mix well. Remove from stove, add marshmallows. (Stir until about half of the marshmallows have completely melted).  Pour over peanuts, and then top with remaining peanuts. Press in and refrigerate until ready to serve. Cut into squares and serve.

Caramel Corn

If you can't have Garrett's - make this!

- Jessica Hall, with slight modifications

1 cup butter
2 cups brown sugar
1/2 cup light corn syrup
1 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon vanilla extract
6 quarts plain popped popcorn (about 2/3 cup unpopped kernals)

2 cups dry roasted peanuts (optional)

Pop popcorn and divide between two baking sheets (non-stick are great).  

Preheat oven to 250 degrees. Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly. (Comes to about 250-255 degrees)

Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated.

Bake for 1 hour and 15 minutes, stirring every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Caramel Apples

We had great success with this recipe, although our apples were not that great. Next time I'll make sure the apples are nice and crisp before I dip them! I poured the extra caramel into a buttered dish and sprinkled it with pecans - yum!

-Your Homebased Mom

2 cups brown sugar
1 cup corn syrup
1/2 cup butter
1 can sweetened condensed milk

Prepare apples by roughing with fine grit sandpaper - rinse and dry competely, then insert popcicle sticks.

Combine the first 3 ingredients. After the butter is melted, stir in the milk.

Cook to soft ball stage (230-240 degrees). Stir constantly.

Remove from heat and stir in 1 tsp. vanilla.

Let the caramel cool slightly, then dip apples and roll in nuts if desired. Place on Silpat to cool completely.

Almond Joys

I really felt like an Almond Joy yesterday, and it was way too hot to make a special trip all the way to the store, so I looked up my Mom's recipe and I happened to have just enough coconut I still had some Ghiradelli dipping chocolate left from Valentine's Day (it lasts forever) and some almonds in the freezer - yippee! I've seen lots of different recipes for homemade Almond Joys, but none are like this one from my Mom. Delicious!

*Some notes: You might need to reduce the temperature based on your elevation (reduce 1 degree for every 500 feet above sea level). I've never had much success making candy in a non-stick pan - try to use a heavy, straight-sided pan. Once you mix the sugars and water, leave it alone and don't stir until you add the other ingredients. For best flavor, toast almonds at 400 for about 5 minutes, turn them over and toast another 5 minutes. Remember you'll be dipping in chocolate, so try not to make the coconut balls too big - mine were probably about a scant Tbsp. each.

*Wait til the mixture cools a little before trying to roll, it will help. Don't be concerned if it completely falls apart and looks like a disaster - this is normal. Just roll quickly in-between your palms and it should come together.

- Mom Pulsipher

1 1/3 cups Karo
1 cup sugar
1/2 cup water

Mix and cook to 240 degrees. Take off heat.

Add:

2 Tbsp. flour

Then add:

1 tsp. vanilla

1 tsp. almond extract

Add enough coconut to shape and hold ( 1 1/2 - 2 large pkgs.). Shape around almonds, freeze and dip in chocolate. Coconut works into syrup better if you use a silver-stone pan.

Mini 'Cheeseburgers'

We had fun with these! I've seen other versions using full size Nilla Wafers, but we had the mini size, so I created these - perfect for little mouths too! If your Starbursts are too hard to flatten, pop them in the microwave for a few seconds to soften.

Buns -Mini Nilla Wafers
Sesame seeds - moisten wafer slightly with water to adhere
Burgers - Junior mints
Mayo - White frosting
Cheese - Orange Starbursts, flatened and squared off
Lettuce - Coconut tinted with green food coloring

Butterfingers

I was looking for a recipe yesterday and came across this one among my old recipe cards I had handwritten a long time ago for a Young Womens project. I had completely forgotten about this one - what a pleasant surprise! Once the sugar reaches about 290, the temperature begins to rise very quickly, so don't leave it unattended. After you add the baking soda, the mixture will begin to seize, so work very quickly. The less you move it after pouring it on the pan, the more you will get the characteristic Butterfinger layers. The humidity did funny things to the chocolate, but they were still delicious. Enjoy this one!

-Mom Pulsipher

2 cups sugar

3/4 cup Karo syrup

1 cup water

Cook to hard crack (310 degrees) before removing from stove.

Add:

2 cups peanut butter

1 tsp vanilla

2 tsp. baking soda

Pour onto buttered cookie sheet. Mark with greased bench scraper or knife right away down to the pan. Must work quickly as it sets up fast. Cool completely and dip in chocolate.

Picasso Pops

These pops are super fun and easy! The kids and I did a test run before Paige's birthday party and they were a big hit. Make sure you leave room for spreading and the sticks.

-Better Homes and Gardens

Hard candies - we used lifesavers

Lollipop sticks

1. Preheat oven to 350 degrees F. Line a baking sheet with foil; set aside. Leave some candies whole. To coarsely crush some hard candies, place some in a large heavy resealable plastic bag. Place bag on a cutting board. Use a meat mallet or rolling pin to crush candies into small chunks.

2. Arrange the crushed candies and whole candies 1/4- to 1/2-inch thick on the prepared baking sheet in varying shapes and sizes. Or, fill the inside of a metal cookie cutter with crushed candies for a more defined shape; carefully lift cutter from baking sheet before baking. Or arrange whole pieces of candy in varying designs and shapes. Make only three or four lollipops at a time; space them at least 2 inches apart on the baking sheet to allow room to insert the sticks after they bake.

3. Bake for 6 to 8 minutes or until candies completely melt. Remove from oven and immediately attach a stick to the base of each shape, twisting the stick to cover the end with melted candy. If desired, press additional small decorative candies into the hot lollipops. Cool completely on the foil. When the lollipops are cool, peel off the foil. Makes 8 to 10 lollipops.

Ritz Mints

I saw these demonstrated on The Martha Stewart show a long time ago and finally got around to making them. My kids helped me make these for our Family Home Evening treat - super easy and delicious!

1-1/2 sleeves Ritz Crackers
1 package mint chocolate candy wafers (You can get these at Michaels, Hobby Lobby, etc)

Melt chocolate using instructions on package. Dip cracker in chocolate to coat thoroughly. Let cool on waxed paper.

Lemon Fudge

This is a refreshing alternative to the traditional chocolate fudge. Increase the lemon flavoring for a more intense flavor.

-Taste of Home

1-1/2 teaspoons plus 6 tablespoons butter, divided
2 packages (10 to 12 ounces each) vanilla or white chips
2/3 cup sweetened condensed milk
2/3 cup marshmallow creme
1-1/2 teaspoons lemon extract (Increase to 2 to 2 1/2 tsp)

Line a 9-in. square pan with foil (Use a larger pan to make thinner pieces suitable for dipping in white chocolate). Grease foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, melt remaining butter over low heat. Add chips and milk; cook and stir for 10-12 (mine melted in about 6) minutes or until chips are melted. Stir in marshmallow creme and extract; cook and stir 3-4 minutes longer or until smooth. Pour into prepared pan. Chill until set. Using foil, lift fudge out of pan. Discard foil; cut fudge into squares. Store in the refrigerator. Yield: about 2 pounds.

Candy Cane Popcorn

We were given this yummy popcorn as a Christmas gift from some friends in 2007. This is my attempt at recreating it. Try to find candy canes that only have one red stripe - canes with too much red make the popcorn look pink. ;)

2 bags popped microwave popcorn- it gives it the sweet/salty taste (Pop Secret Homestyle)
or pop 3/4 cup popcorn kernals and add a sprinkling of salt
12 oz. Almond Bark (use 3 bags of popcorn for 16 oz pkg)
1/2 tsp. peppermint extract
1/2 cup finely crushed candy canes or peppermint pieces

Pop popcorn and place in a large roasting pan or a large baking sheet- removing unpopped kernels.

Melt almond bark according to package directions. Stir in peppermint extract. Working quickly, pour over popcorn and sprinkle with crushed candy canes. Stir until evenly coated. Cool and store in airtight container.

White Chocolate Covered Raspberry Creams

1/2 cup raspberry preserves
1/3 cup softened unsalted butter
1/3 cup light corn syrup
1 teaspoon vanilla
1/2 teaspoon salt
3 1/2 -4 cups powdered sugar, sifted

Place preserves in a small saucepan. Heat on low until mixture is reduced by half. Pour into small sieve to remove seeds. Cool completely.

Mix butter, corn syrup, cooled raspberry, vanilla, and salt in a large mixing bowl.

Add powdered sugar and mix until powdered sugar is incorporated. Mixture should be stiff enough that it can be kneaded. If not, add more powdered sugar. Remove from bowl and knead with hands until smooth. Cover and chill.

Shape into small balls (approximately 1 Tbsp). Place on waxed paper and chill thoroughly.

Dip in melted white candy wafers or CandyQuick and refrigerate.

Chocolate Truffles

-Carolyn Wright

12 oz. dark sweet or semi-sweet chocolate pieces (Approximately 2 cups)
4 Tbsp. butter
3/4 c. whipping cream
1 tsp. flavoring
Cocoa (to roll the balls of candy in)

Cut or break up the chocolate into small pieces. If chocolate chips are used, you do not have to do anything to them. Scald the cream and add the butter to melt. Stir the hot cream and butter into the chocolate. Whip vigorously.

Refrigerate overnight and when it is very cold, shape into balls. Will need cocoa on hands to handle the chocolate. It melts very quickly. Put the balls in the refrigerator and dip in chocolate when they are cold. (I don't put cocoa on my hands, just keep your hands cold and roll quickly. Instead of dipping in chocolate, roll in sweetened cocoa - I used Ghirardelli.)

Chocolate Peanut Butter Truffles

-RecipeZaar, modified slightly

2 cups semi-sweet chocolate chips
1/2 cup heavy whipping cream
2 tablespoons butter, cut into small pieces
3/4 cup creamy peanut butter
2 teaspoons vanilla
Pinch of salt

In a large saucepan combine the chocolate, cream, butter and peanut butter and heat over moderate heat, stirring, until chocolate is completely melted.

Remove from heat and stir in vanilla and a pinch of salt.

Transfer to a bowl and let cool to room temperature. Cover and chill in refrigerator for 4 hours, or until firm.

Form mixture by heaping teaspoons into balls. Chill on a baking sheet lined with wax paper for 1 hour, or until firm.

Dip in melted chocolate candy melts. Keep in an airtight container, chilled, for up to 2 weeks.

Microwave Peanut Brittle

Every year at Christmastime, Brandon's (step)grandfather would make this peanut brittle for his friends and family. While we were living in Mesa, Brandon and I spent a wonderful evening with him, learning his secrets. Although he is no longer with us, we remember him each year as we make his delicious brittle.

-Grandpa Vern Gibson

½ cup Karo syrup
1 cup sugar
1 cup raw peanuts
2 Tbsp. butter
1 tsp. baking soda
1 tsp. vanilla

Put Karo, sugar, and peanuts in a microwavable one-quart dish. Microwave 3 minutes on high, stir. Microwave 3 minutes more on high, stir in butter. Microwave 3 minutes on high (mixture should be light brown after this 3-minute interval – if not, microwave a little longer), stir in baking soda and vanilla, working very quickly. Pour onto warmed and greased cookie sheet. Cool at least 1 hour and break into pieces.

*I find it helpful to have the vanilla and baking soda pre-measured, and keep the cookie sheet in a 250 degree oven until there's about 10 seconds left on the brittle.