Melt-in-your-mouth Caramels

3/4 cup butter

1 cup light corn syrup

2 1/4 cup firmly packed light brown sugar

1/2 cup water

1 cup whipping cream

1 tablespoon lemon juice

dash of salt

1 tablespoon vanilla extract

Butter the inside of an 8x8 disposable aluminum pan (they come in sets of 3).

In a large pot over medium-low heat, combine all ingredients except the vanilla. Stir until the sugar is dissolved.

Increase heat to medium and simmer. Stir occasionally. Cook until it is between 135 degrees and 140 degrees on a candy thermometer. (I like them soft but not gooey).

Remove from heat and pour in vanilla. It will bubble up, so make sure you have it in a large enough pot.

Carefully pour into the prepared pan. Chill for a few hours.

Remove from pan and cut into bite sized pieces. Wrap in wax paper or candy cellophane.

These stay good in the fridge for several weeks- but put them in an airtight container.

Nuts & Chews Chocolates

I found this recipe in Taste of Home magazine and after I dipped it in dark chocolate it reminded me of See's Candies Nuts & Chews - which is a good thing in my book. I made quite a few changes with regards to the nuts I used - and I also added the chocolate part (not sure why it was ever omitted)





** Recipe called for walnuts, pecans, and Brazil nuts) **

• 2 cups peanuts
• 2 cups cashew pieces
• 2 cups walnut pieces (raw, because that's what I had)
• 2 cups almonds (raw, because that's what I had)
• 2 tablespoons butter
• 3 cups sugar
• 2 cups heavy whipping cream
• 1 cup light corn syrup
• Chocolate for dipping (I used dark chocolate)
  

Place the nuts in a single layer on a baking sheet. Bake at 350 for 4-8 minutes or until toasted and golden brown, stirring once. Cool on a wire rack. Line a 9 x 13 pan with foil, grease the foil with butter and set aside.

In a heavy saucepan, combine sugar, cream and corn syrup. Bring to a boil over medium heat, stirring constantly. Stir in toasted nuts. Cook, without stirring, until a candy thermometer reads 238 (soft-ball stage). Remove from heat. Stir with a wooden spoon until creamy and thickened. Quickly spread into prepared pan; cool. Cover, refrigerate for 8 hours or overnight. Using foil, lift candy out of pan, discard foil. Cut candy into squares. Dip bottom half into chocolate. Set on wax paper to cool. Store in an airtight container in refrigerator.

Caramel

1 cup butter (NOT MARGARINE!)
2 ¼ cups brown sugar
Dash salt
1 cup light corn syrup
1 15-ounce can sweetened condensed milk
1 tsp. vanilla

Melt butter in heavy 3 quart saucepan. Add sugar and salt; stir thoroughly. Stir in corn syrup; mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat to firm ball stage (275* F.), 12 to 15 minutes. Remove from heat; stir in vanilla. Pour into buttered 9x9x2-inch pan. Cool and cut into squares.

I do not use a thermometer to watch the temperature; I find it cumbersome and my caramels turn out too hard. Instead I have a bowl of ice water on the stove and after about 10 minutes of stirring/cooking I spoon caramel into the bowl. It will set up quickly. If I like the consistency I know it is done.

Orson Gygi has great chocolate, called Peter's Superlative Chocolate, that I use to dip the caramel in. The chocolate is a bit softer and more tempermental but has a GREAT flavor and I get rave reviews.

Peanut Butter Candy

Peanut Butter Candy

1 c. light Karo
1 c. peanut butter
1 1/4 c. powdered sugar
1 1/4 c. powdered milk

Put in a bowl. Mix all together. Roll into 1" balls.