Photo credit @kaylasikora
Last year Kayla and I decided to make a new sweet treat! I’ve been seeing a lot of posts lately about sea salted caramels, so I decided to give this recipe a try.
Making salted caramels is so much easier than it sounds. Because it is a candy recipe, it can seem overwhelming — especially if you don’t have a candy thermometer. But if you have that and all the correct ingredients, your candy will turn out delicious!
If a 13 year old can make it, then you have nothing to fear!
- 2 cups heavy cream
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup corn syrup
- 1/2 cup butter (1 stick) cut into 1 tbsp pieces
- 1/4 tsp table salt
- 1/2 tsp vanilla
- coarse sea salt
- Prepare an 8×8 pan with parchment paper. Be sure to cover all sides so it will just pop right out and not stick.
- Combine the first 7 ingredients (heavy cream through table salt) in a large pot.
- Insert a candy thermometer into the mixture.
- Turn heat to medium high and bring to a boil, stirring frequently to ensure sugar crystals dissolve completely.
- Once mixture reaches a boil, turn heat down to medium and do not stir any further. Cook mixture until it reaches 245 degrees F.
- Monitor your temperature closely, especially towards the end of cooking as the temp will rise pretty fast.
- Once the mixture reaches 245 degrees F, remove the pot from heat, gently stir in the vanilla and then pour mixture into your prepared baking dish.
- Cool at room temperature for 3 hours or until set. Be sure and let it set the entire time.
- Cut into small 1" pieces.
- Sprinkle tops of caramels with sea salt.
- Gently press salt into the tops of the caramels.
- Place candies into individual paper cups or wrap in small pieces of wax paper.
You can always make any kind of candy if you put your mind to it — tootsie rolls, fudge, sugar free gum — the possibilities are endless!
An online culinary arts education could be an option for you if you want to learn more great recipes.
I love Buckeye Candy for Christmas. These little truffle like candies are my favorites and they are super easy to make and take to a party somewhere.
- ½ cup butter, melted
- 1 pound confectioners’ sugar
- 1½ cups peanut butter
- 1 teaspoon vanilla extract
- 2 cups semisweet chocolate chips
- 1 tablespoon shortening
- Combine the melted butter or margarine, confectioners’ sugar, peanut butter and the vanilla together and mix well. Refrigerate for 1 hour or until firm. Roll into 1 inch balls and place on waxed paper.
- In the top half of a double boiler melt the chocolate chips and shortening, stirring constantly. Use a toothpick to dip balls into the melted chocolate, leaving a small uncovered area so balls resemble buckeyes. Place balls on waxed paper. Use fingers to blend in toothpick holes. Refrigerate until chocolate is firm. Enjoy!
This month for the Secret Recipe Club challenge, I was able to choose one of my son’s favorite snacks in the world – Muddy Buddies! This recipe came from Little Bit of Everything — and let me tell you, there is a little bit of everything on this site!
Recipes range from scrumptious homemade corn muffins, delicious desserts, and perfect pastas. However through all of that, I chose the Cake Batter Muddy Buddies. They were calling my name.
- 5 cups Rice Chex cereal
- 10 ounces (5 squares) vanilla flavored Almond Bark
- ¾ cup yellow cake mix
- ¼ cup powdered sugar
- Vegetable oil (optional)
- Melt Almond Bark according to the package directions, adding vegetable shortening to thin if desired.
- Pour Almond Bark over cereal, stirring and folding until the cereal is completely covered.
- In a large bag or covered container such as Tupperware, put cake mix and powdered sugar and shake to mix evenly.
- Pour the Almond Bark covered cereal into the large bag or container containing cake mix and powdered sugar. Seal the bag or container and shake until all the cereal is coated with the powdered mixture.
- Discard excess powdered sugar.
I had never heard of Cake Batter Muddy Buddies so I was intrigued. I left out the Sprinkles this time, but next time I definitely will make sure they get added in.
Be sure to check out other recipes on the site of Little Bit of Everything. I am telling you — there are TONS of great recipes there. Just have to click back over there now and pick out a few to make.
This month being December I decided that whatever blog I was given to cook from, I would try to find a Christmas-y type recipe to share with you, and one I had never tried to make before.
My secret blog this month was Crumbs and Chaos. I was immediately drawn in to to all the delicious and yummy recipes shared her. However, the one that caught my eye the most was her recipe for Peppermint Bark. I had been wanting to make this for some time now and so when I saw it on Crumbs and Chaos, I knew it was meant for me to make it.
Adapted from Crumbs and Chaos
- 12 ounces semi-sweet chocolate chips
- 12 ounces baking chocolate or chocolate chips
- 6 ounces candy canes (12 regular sized), crushed
- Line a 9x13 pan with parchment paper or wax paper.
- Place semi-sweet chips in a microwavable bowl. Microwave for 20 seconds. Stir, microwave again for 15 seconds. Stir and repeat until all chips are melted and smooth.
- Pour into prepared pan and smooth into an even layer with a rubber spatula.
- Meanwhile, crush candy canes in a large plastic bag using a kitchen mallet or rolling pin. Even a hammer will do fine!
- Place white chocolate in another microwavable bowl. Melt it the same way that the other chocolate was melted.
- Stir half of the crushed candy canes into the white chocolate right away. Let cool for a minute or two.
- Spread white chocolate on top of semi-sweet chocolate layer.
- Take a toothpick and swirl the two chocolates together.
- Sprinkle with remaining candy canes, use a spatula to press the candy down gently into the chocolates.
- Freeze for 10-15 minutes. Remove from freezer. Lift sheet of bark from pan, and break into pieces. Store in a Ziploc bag in the fridge or freezer, or give it as a homemade gift for Christmas.
Over the weekend I did some Christmas baking. I just really got in the mood Saturday and Sunday evening. I spent the better part of Friday night browsing all my Christmas catalogs that came in the mail and settled upon three or four new recipes to cook this coming week. This recipe for Chocolate Turtles is very easy to make and takes NO time to throw together.
If you are looking for a delicious and quick fix holiday treat, this is one you will want to try!
- 20 small mini pretzels
- 20 chocolate covered caramel candies like Rollos
- 20 pecan halves
- candy turtles for decoration
- Preheat oven to 300 degrees.
- Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one Rollo candy on each pretzel.
- Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel.
- Top each pecan with a small candy turtle. Use a bit of melted chocolate as glue.
- Cool completely before storing in an airtight container.
Kayla and I had a great time today making homemade marshmallows. When I pulled out the recipe, it looked a little daunting and overwhelming, but hey I like a challenge!
These marshmallows are SO rich and buttery–better than anything you would have tasted at the store. I am SOLD on them. I think I will make them homemade from now on. Yes they are that good!
- 3 packages unflavored gelatin
- 1 cup ice cold water, divided
- 12 ounces granulated sugar, approximately 1 1/2 cups
- 1 cup light corn syrup
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1/4 cup confectioners’ sugar
- 1/4 cup cornstarch
- Nonstick spray
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows:
Combine the confectioners’ sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners’ sugar mixture.
Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
Recipe adapted from Food Network.
I first saw this recipe being made on Down Home with Neely’s (yes I am a Food Network Junkie). I knew the minute I watched Gina make this that it was going to be on my “to make” list.
I have heard of people making homemade peanut brittle and thought that it was a very hard task. I learned by making this, that it is one of THE EASIEST things in the world to do. . . if you have a candy thermometer.
Do not try to make this without it. You will definitely need it
Here is the recipe. It is SO good! You will want to make a million batches of this stuff.
Cashew Candy Crunch
- 1/2 cup corn syrup
- 1 1/2 cups sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup raw cashews, unsalted
- 2 tablespoons butter
- Special equipment: Candy thermometer
Spray inside of measuring cup with nonstick cooking spray. In a medium saucepan, over medium-high heat, add corn syrup, sugar, and salt. Cook on stove until the temperature reaches 310 degrees F. on a candy thermometer. Once the mixture reaches 310 degrees F, take off the stove; add the baking soda, cashews and butter, working quickly and stirring constantly.
The mixture should stay an opaque color. On a nonstick tray sprayed with nonstick cooking spray, pour in the mixture and spread with wooden spoon. Cool for 1 1/2 hours.
*Cook’s Note: A silicone mat would work best to avoid a sticky clean-up.
What is your favorite version of Peanut brittle?
Tried my hand at making homemade candy canes today. Super easy but takes patience. Just a suggestion if you try–make sure there are two of you working the sugar. It hardens fast.
Here is the link I used to make them:
1 (12 ounce) package of semisweet chocolate chips
1/8 cup butter (2 tablespoons)
1 (14 ounce) can sweetened condensed milk
2 and 1/2 cups of dry roasted peanuts
1 (16 ouce) bag of mini marshmallows (only put in 3/4 of the bag)
- Line a 9×13 pan with wax paper.
- In a glass microwaveable bowl, microwave chocolate and butter until melted. Stir occasionally until smooth.
- Add peanuts and marshmallow into chocolate mixture. Stir until mixed well.
- Pour into prepared pan and chill until firm.
- Cut into squares.
Hope you enjoy!