Caramels

There is a very good chance I am going to make a batch of these tomorrow, as a study break.  I have so much homework to do for the last push of this semester and honestly have NO desire or motivation to do any of it.  I think it's cause i really didn't like my classes this semester - they were very disjointed.  Anyway... these are wonderful treats.  I made quite a few batches of these last year and gave them out to many people - a big hit!

2 c. sugar
1/2 c. butter or margarine
2 c. whipping cream
3/4 c. light corn syrup

grease bottom and sides of an 8" square glass baking dish with butter (make sure this is done very well - this is sticky stuff).

In a large saucepan, heat all ingredients to boiling over medium heat, stirring constantly. Boil uncovered about 35 minutes, stirring frequently, until candy thermometer reads 245 degrees or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds it shape until pressed.

Immediately spread caramel mixture in baking dish and cool for about 2 hours.

cut into 1 inch squares. wrap candies individually in waxed paper or plastic wrap. store in tightly covered container.

high altitude (3500 - 6500 ft) adjustment:
boil over medium heat about 15 minutes, stirring frequently, until candy thermometer reads 240 degrees F.

coconut graham bars

I made these little wonders for a thanksgiving gathering - they are very rich and doesn't take much to get the flavor and enjoy!

2 c. graham cracker crumbs
1/2 c of surgar
1/2 c. butter (melted)
2 c. flaked coconut
1 can (14 oz) of sweetened condensed milk

Topping
1 1/2 c packed brown sugar
6 TBSP heavy whipping cream
1/4 c. butter, cubed
3/4 c semisweet chocolate chips

Spray with Pam (or cooking spray) a 9x13 inch pan, bottoms and sides.

In a small bowl, combine the graham cracker crumbs, sugar and melted butter. Press into the bottom of a 9x13" baking pan. Bake at 350 degrees for 8-10 minutes or until lightly browned.

combine the coconut and milk; spread over warm crust. Bake for 12-15 minutes or until edges are lightly browned. Cool on a wire rack.

In a large saucepan, combine the brown sugar, cream and butter.  Bring to a boil over a medium heat, stirring constantly. Boil for 1 minutes. REmove from the heat; stir in chocolate chips until melted. Spread over coconut layer.  Chill before cutting.  (once it was cooled I placed in the refrigerator for a few hours - it sets up really nice to be able to cut and get out of the pan!

Enjoy, they are really yummy but very very sweet!

holiday baking list - will be updated through december (stay tuned)

Thanksgiving:
Coconut Graham Bars
and probably one other one...

I will add the recipes at a later time... These are the december holidays

Peanut Butter Blossoms

Raspberry Truffle Fudge

Peppermint Bark (Williams-Sonoma recipe)

Chocolate Snowballs

Lemon Lover's Cookie

Cherry Almond Balls

nutella & walnut fudge

1 (11 1/2 ounce) bag milk chocolate chips

0.5 (13 ounce) jar nutella

1 (14 ounce) can sweetened condensed milk 

1 dash salt

2 teaspoons vanilla 

1 cup walnuts, toasted and coarsely chopped (optional)

Butter/spray an 8" square pan.

Optional step: spread walnuts out on a sheet of foil and pop into 350* oven for 5-8 minutes, until nuts are golden and fragrant. Coarsely chop nuts and set aside.

In a 1 quart glass bowl, combine the chocolate chips, Nutella, sweetened condensed milk, and salt in a bowl.

Microwave on high mixture for 3 minutes, taking it out halfway through and stirring well and returning it for the remaining time. 

Carefully remove hot bowl and stir in vanilla and nuts (if desired).

Pour mixture into prepared pan. Chill for 2 hours. It sets up almost immediately.

After it's been chilled, score and cut fudge into bite size pieces.