Made by my mommy (and probably all her sisters too).
CARAMEL CORN
1 cup butter
2 cups brown sugar
¼ cup light Karo syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla extract
6 quarts popped popcorn
Put popcorn in a large bowl in a 200-degree oven to keep warm. Melt butter in a saucepan, add brown sugar and other ingredients. Pour over warm popcorn and toss well to coat.
Turn oven up to 250 degrees. Spread popcorn on a cookie sheet and bake in the oven for about an hour. Break into pieces. Store in airtight container. Or in your tum, really.
Makes 6 quarts of sugary fluffy corn goodness.
Contributor: Karin Buck
Showing posts with label candy. Show all posts
Showing posts with label candy. Show all posts
Monday, November 17, 2014
Sunday, November 16, 2014
Stover Fudge
No, this has nothing to do with Russell Stover. This Rocky Road-style fudge is named after Stover Hall in Helaman Halls at BYU, the one-time domain of head resident (and dorm mom) Jean Fossum May, who came up with this recipe. May Hall, a resident hall for women, was later named in her honor.
STOVER FUDGE
12 oz. chocolate chips
1 cup raisins
1 cup chopped nuts
1 cube butter
½ cup (or more) maraschino cherries, drained and chopped
4½ cups white sugar
1 can evaporated milk
1 package miniature marshmallows, frozen (they have to be or they'll melt in the hot fudge)
Butter a cookie sheet. Have ready in a large bowl chocolate, raisins, nuts, butter and cherries. In a saucepan, boil sugar and milk to fudge stage (228 degrees), and pour syrup over contents in bowl. Stir until chocolate and butter are melted and ingredients are mixed well. Add marshmallows. Spread on cookie sheet, cool and cut into squares.
Makes 5 pounds candy. Yes, 5 pounds. Hey, you'd make that much candy too if you had visits from gobs of hungry college kids.
Contributor: Karin Buck (via Sister May)
STOVER FUDGE
12 oz. chocolate chips
1 cup raisins
1 cup chopped nuts
1 cube butter
½ cup (or more) maraschino cherries, drained and chopped
4½ cups white sugar
1 can evaporated milk
1 package miniature marshmallows, frozen (they have to be or they'll melt in the hot fudge)
Butter a cookie sheet. Have ready in a large bowl chocolate, raisins, nuts, butter and cherries. In a saucepan, boil sugar and milk to fudge stage (228 degrees), and pour syrup over contents in bowl. Stir until chocolate and butter are melted and ingredients are mixed well. Add marshmallows. Spread on cookie sheet, cool and cut into squares.
Makes 5 pounds candy. Yes, 5 pounds. Hey, you'd make that much candy too if you had visits from gobs of hungry college kids.
Contributor: Karin Buck (via Sister May)
Friday, October 3, 2014
Cathedral Windows
These are often served along with Christmas cookies, but they're really a simple (but very pretty) candy. Be sure to get the colored marshmallows; you need the variegated colors to make this treat look awesome.
CATHEDRAL WINDOWS
6 ounces semisweet chocolate chips
¼ cup butter
3 cups multicolored mini-marshmallows
¾ cup nuts, chopped
Melt together butter and chocolate chips; allow to cool. (You don't want this mixture to be so hot it melts the marshmallows. It also helps to freeze the marshmallows first.) Stir in marshmallows and ¼ cup of the nuts. Form mixture into two 6" long rolls; roll each roll in the remaining nuts. Cover each roll in plastic wrap and chill for several hours. When ready to serve, cut into ½" slices. Store uneaten Cathedral Windows in the refrigerator.
Makes about 24 candies.
Contributor: Karin Buck
CATHEDRAL WINDOWS
6 ounces semisweet chocolate chips
¼ cup butter
3 cups multicolored mini-marshmallows
¾ cup nuts, chopped
Melt together butter and chocolate chips; allow to cool. (You don't want this mixture to be so hot it melts the marshmallows. It also helps to freeze the marshmallows first.) Stir in marshmallows and ¼ cup of the nuts. Form mixture into two 6" long rolls; roll each roll in the remaining nuts. Cover each roll in plastic wrap and chill for several hours. When ready to serve, cut into ½" slices. Store uneaten Cathedral Windows in the refrigerator.
Makes about 24 candies.
Contributor: Karin Buck
Sunday, September 14, 2014
Penuche Frosting
This stuff is so delicious it's almost wrong.
PENUCHE FROSTING
½ cup butter
1 cup brown sugar
¼ cup evaporated milk
2 cups powdered sugar
In a medium saucepan, melt butter. Stir in brown sugar. Stirring constantly, bring to a boil; boil over low heat for 2 minutes. Add milk and (still stirring!) return to a boil. Cool mixture to lukewarm (you can put the saucepan in icewater in the sink to cool it faster) and stir in powdered sugar until frosting is thick enough to spread.
Helpful hint: to make sure the frosting doesn't sugar over, add a little bit of corn syrup to the mixture.
If you want to make this frosting into penuche candy, just keep adding powdered sugar until it's thick enough to roll into small balls. Roll the balls in chopped nuts and give them to someone you love. (Like you, for instance.)
Makes everything awesome. But you probably shouldn't spread it on liverwurst or anything.
PENUCHE FROSTING
½ cup butter
1 cup brown sugar
¼ cup evaporated milk
2 cups powdered sugar
In a medium saucepan, melt butter. Stir in brown sugar. Stirring constantly, bring to a boil; boil over low heat for 2 minutes. Add milk and (still stirring!) return to a boil. Cool mixture to lukewarm (you can put the saucepan in icewater in the sink to cool it faster) and stir in powdered sugar until frosting is thick enough to spread.
Helpful hint: to make sure the frosting doesn't sugar over, add a little bit of corn syrup to the mixture.
If you want to make this frosting into penuche candy, just keep adding powdered sugar until it's thick enough to roll into small balls. Roll the balls in chopped nuts and give them to someone you love. (Like you, for instance.)
Makes everything awesome. But you probably shouldn't spread it on liverwurst or anything.
Monday, September 8, 2014
Marshmallow Fudge
I know, everybody makes this one. Because it's WONNNNNDERFUL, that's why!
MARSHMALLOW FUDGE
2 ¼ cups sugar
¼ cup butter
1 cup marshmallow creme (or use about the same volume of mini-marshmallows)
¼ teaspoon salt
1 cup evaporated milk
16 oz. chocolate chips
1 teaspoon vanilla extract
1 cup chopped nuts (optional)
Butter an 8- or 9-inch square pan. In 3-quart saucepan, mix sugar, butter, milk, creme and salt, stirring over medium heat until mixture boils and bubbles. Keep at boiling point for five minutes, stirring constantly to make sure mixture doesn't stick to the pan. Remove from heat and stir in chocolate chips and vanilla until chocolate is thoroughly melted. Stir in nuts, if using. Spread into prepared buttered pan, cool thoroughly and cut into pieces. Omnomnom.
Don't add walnuts if you're making these for Julie. They tear up the roof of her mouth.
Stolen from the back of the marshmallow creme jar.
MARSHMALLOW FUDGE
2 ¼ cups sugar
¼ cup butter
1 cup marshmallow creme (or use about the same volume of mini-marshmallows)
¼ teaspoon salt
1 cup evaporated milk
16 oz. chocolate chips
1 teaspoon vanilla extract
1 cup chopped nuts (optional)
Butter an 8- or 9-inch square pan. In 3-quart saucepan, mix sugar, butter, milk, creme and salt, stirring over medium heat until mixture boils and bubbles. Keep at boiling point for five minutes, stirring constantly to make sure mixture doesn't stick to the pan. Remove from heat and stir in chocolate chips and vanilla until chocolate is thoroughly melted. Stir in nuts, if using. Spread into prepared buttered pan, cool thoroughly and cut into pieces. Omnomnom.
Don't add walnuts if you're making these for Julie. They tear up the roof of her mouth.
Stolen from the back of the marshmallow creme jar.
Subscribe to:
Posts (Atom)