Archive for the ‘ Candy ’ Category

brown butter rice crispy treats

So.. I love rice crispy treats but they are not kosher in the stores, and the kosher ones are so expensive. So I decided to make my own. This recipe is Fail Proof. Any one can make it. It’s so easy and soo good. Here’s how you make it

heaven

Makes 16 2-inch squares or 32 1- x 2-inch small bars

Ingredients

4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)

Directions

Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.
In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.
Let cool, cut into squares and get ready to make new friends.
This wonderful recipe was taken from smitten kitchen.

soft and awesome

2011
05/20
CATEGORY
Candy
Dessert
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Candied Orange Peel

Sugar coating the orange peel

drying the sugared orange peel candy strips

Ingredients

2011
03/28
CATEGORY
Candy
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Creamy Caramels

caramels cooling off

  • 1 Cup sugar
  • 1 Cup Butter or Margarine
  • 1 teaspoon vanilla
  • 1 cup dark corn syrup
  • 1 can (14 ounces) sweetened condensed milk
  • wax paper
*
You’ll need to cut the wax paper into about 50 squares
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Line an eight inch square pan with heavy aluminum foil. Spray foil heavily with Pam (or grease it well with margarine) and set aside. In a large sauce pot, place sugar, corn syrup, and butter. Bring to a boil over medium heat, stirring constantly. Boil slowly for four minutes without stirring and then remove from heat. Stir in sweetened condensed milk. Return to medium heat and place candy thermometer in pot. Cook, stirring constantly, until thermometer reads Soft Ball Stage (238 degrees). Remove from heat and stir in vanilla.
Pour into prepared pan. Allow to cool until able to handle. Cut into one inch squares and place each square (which will look like a blob at this point) on a plate. Then when u have filled up your plate with caramel chunks, put them in the center of a wax paper square, roll up and twist ends.
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*Let the caramels cool completely before wrapping them to avoid caramels sticking to the wax paper.
*
**this amazing recipe was taken from southernplate.com

wrapped caramels

2011
03/22
CATEGORY
Candy
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