Lillian's Yummy Corn Puff's

1 Cup Butter
1 Cup Karo Syrup
1 Cup Sugar
1 8oz. Bag of Corn Puffs

Place butter, karo syrup, and sugar in pan. Barely bring to a boil -  remove immediately and pour over corn puffs. Keep covered until ready to serve.

Grandma's Pecan Rolls

Grandma’s Pecan Rolls

 
Fondant:

4 C sugar
2 C whipping cream
1 cube butter
1 T Karo syrup

Place two cookie sheets in the fridge or freezer to chill them for about an hour. Don’t butter them!

Melt the cube of butter in a large, heavy pan. Butter the sides of the pan as the butter melts. Add the cream and karo syrup, stirring until warm. Slowly add the sugar, being careful not to touch the sides of the pan with the spoon. After all the big lumps of sugar are gone, put a lid on the pan and let it come to a boil. When it’s at a full boil, put your candy thermometer in and cook and stir until it reaches soft ball stage(228°-230°). Watch sides of pan for sugar crystals.

Pour the candy onto your chilled cookie sheets. Let it cool, then start working the candy, (you are basically beating it) (a meat fork works best) until it changes texture and thickens. Sometimes the candy may still feel too sticky to form into logs. If so, put it in a glass dish in the fridge to cool first. If it goes a little hard, just mold it with your hands. Shape into 8 large or 10 small logs.

Immediately wrap each log in foil lined parchment paper, foil side out. Place in the freezer until you are ready to cover with caramel. Placing the wrapped rolls in a gallon baggie will help prevent freezer burn.

Caramel:

3 C sugar
3 C half and half
1 ¼ C Karo syrup
1 C butter
1 C flour

Line two cookie sheets with parchment paper. Pour 3 (8 oz.) bags of pecan cookie pieces (just very tiny pecan pieces), evenly covering both pans.

In a small saucepan, melt the butter. Add the flour and continue cooking for a few minutes. Set aside. In another small saucepan, slowly warm 1 ½ C half and half. Keep warm, but do not boil it. Put sugar, syrup and 1 ½ C half and half in large pan. Stirring constantly over medium heat, bring to boil. Continue stirring until it reaches soft ball stage (215°). Slowly add the warmed half and half, stirring constantly. Bring it to a boil until it reaches 220°. Slowly add the flour and butter mixture, stirring constantly until it reaches 215°-220° again. This may take quite awhile, and be careful not to burn the caramel on the bottom of the pan.

Pour caramel evenly over the two pecan lined cookie sheets. Using a wooden spoon or a butter knife, carefully spread the caramel until it covers the entire pan. Let it cool until it is easy to handle.

Get the fondant centers out of the freezer. Place one at a time onto the caramel, cutting a piece large enough to roll over the center (a butcher knife works well). Use your hands to seal the caramel and push the pecans into place. Cover the finished logs immediately in parchment paper and then again in plastic wrap. Place each finished roll into the fridge or freezer, depending on how fast you will be using it. Again, if keeping in the freezer, it’s best to put the wrapped rolls into a gallon baggie to prevent freezer burn.

Pumpkin Fudge

- Brent

3 cups granulated white sugar
3/4 cup melted salted butter
2/3 cup evaporated milk
1Ž2 cup canned pure (unsweetened) pumpkin
2 Tablespoons light corn syrup
1 teaspoon pumpkin pie spice
One 12-ounce package white chocolate morsels (chips)
One (7-ounce) jar marshmallow crème
1 cup chopped pecans, toasted (optional)
1 teaspoon vanilla extract

1. Line a 9-inch square pan with aluminum foil. Spray with nonstick spray.

2. Stir together first 6 ingredients in a 3 1/2- quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.

3. Once mixture reaches 234°, remove from heat and quickly stir in the white chocolate, marshmallow creme, pecans (if using) and vanilla until well blended.

4. Pour into the prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Bird Nests

-Kale

I wanted to do a cutesy Easter-themed treat, and came up with this.  I do think they'd be even better placed on top of a shortbread cookie (like the one from the samoa cookie recipe, since this is just the topping from those cookies).  I toasted a bunch of coconut (I didn't measure, sorry) on a cookie sheet.  Then I mixed up Tara's caramel recipe and mixed in the coconut until it was dense enough to mold into little nests.  Then I put some Cadbury eggs on top.  Quick and easy.  And cute!

Chex Mix

-Kathryn

2 stick butter
1 1/2 c sugar
1 1/2 c karo syrup
2 tsp vanilla
1/2 box rice chex
1/2 box corn chex
1/2 box wheat chex
1/2 box golden grams
1 c sliced almonds
1 c shredded coconut

combine cereals, almonds & coconut in large bowl.  In pan, melt butter, add sugar, corn syrup and bring to boil.  Boil for 2 minutes.  Remove from heat, add vanilla.  Pour over cereal mixture and stir until well coated.  Spread out on wax paper and let cool.

White Chocolate Covered Caramel Apples

-Tara Butler

Caramel

1/2 c. white sugar

1/2 c. brown sugar

1/2 c. butter

1/2 c. sweet & condensed milk

1/2 c karo syrup

I usually double this recipe to cover 1 dozen tart, green apples. Be sure to wash and completely dry your apples prior to dipping. If apples are too waxy or wet the caramel will slip.

Caramel: Combine all ingredients, cook until soft ball stage (240-245 degrees if you're using a candy thermometer) and dip. Place on greased cookie sheet. Let set up at room temperature for a little while, then put in the refrigerator. They need to be cold to dip in the white chocolate or your caramel will melt.

Next melt your white chocolate, then add 1 TBSP white shortening (this thins it for pretty dipping). Almond bark works the best, white chocolate chips do not work. The key is to melt it on the lowest setting possible (1 or 2). It will take forever, but if you turn up the heat your chocolate will caramelize and won't dip. Then dip your cold caramel covered apples. Sprinkle with light coating of cinnamon and sugar mixture while wet. Leave them at room temperature to set up, if you place them in the fridge sometimes the chocolate "slips" and you can not cut a cold apple without the coating shattering.

YUMMY!!!!

Whatever you do, do not try to bite into these, or you will lose a tooth for sure. They key to eating and enjoying one is to cut four slices from the top down, like you are making a tic-tac-toe design. It will give you eight slices and cut out the core all in one!

Martha Stewart's Hot Fudge Sauce

-Tara Butler

½ C. Sugar

¼ C. Cream

½ C. Corn Syrup

1 ½ TBSP Butter

Pinch Salt

½ tsp. Vanilla

¼ c. cocoa

Mix together all ingredients except cocoa. Heat until butter melts and sugar dissolves. Then add cocoa. Bring to a boil for 2 minutes – stirring constantly. Will thicken as it cools.

Christmas Corn Pops

-Tara Butler

One 16 oz. bag of Corn Pops (fake popcorn)

1 C. Karo Syrup

3 C. Sugar

1 C. Butter

1 tsp. Vanilla

Cook syrup, sugar and butter over medium heat to soft ball stage. Remove from heat and stir in 1 tsp. vanilla. Quickly poor over corn pops and stir until well coated. Dump onto cookie sheet to cool. Break into clumps to serve.

Soft Caramel Corn

-Kale Cloward

¼ C butter

1 C brown sugar

½ C Karo syrup

2/3 C sweetened condensed milk

1 tsp vanilla

5 qts. Popcorn

In saucepan combine butter, sugar and Karo. Stir well. Bring to a boil over medium heat. Stir in sweet milk; cook until soft ball stage. Add 1 tsp vanilla. Pour immediately over popped popcorn. Stir well. Pour out onto large 3 ft. sheet of waxed paper.

*An easy way to find soft ball stage is to place a few drops of the caramel into a glass of cold water. If you can form a “soft” ball with your fingers you’re good to go.

Two minute microwave fudge

-Tara Butler

3 c. milk chocolate choc. Chips
1/3 c. powdered sugar

1 can sweetened cond. Milk
2 tsp. vanilla

1 c. chopped nuts

Microwave choc. Chips and sweetened condensed milk uncovered in a 2 qt bowl on high for 2 minutes. Stir until smooth. Stir in sugar, vanilla, and nuts . Pour into a well greased pan. Chill until firm.

Toffee Apple Crunch

-Cassy Jones

1 can Apple pie filling

Topping:

8 Tbls. Flour

4 Tbls. brown sugar

4 Tbls. butter softened

8 Tbls. finely chopped pecans (optional)

4 Tbls. English toffee bits

dash of cinnamon

Easy Pecan Logs

-Kale Cloward

No-cook Fondant:

1/3 C Karo syrup

½ tsp salt

1 tsp vanilla

Blend butter, syrup, salt and vanilla in mixing bowl. Add powdered sugar all at once. Mix all together with hands until smooth. Shape into log centers about 1 inch in diameter and 4-6 inches long. Freeze overnight on waxed paper.

Caramel:

Melt 2 lbs. caramels in small amount of evaporated milk or whipping cream to get to a dipping consistency.

Dip your frozen centers into the caramel using a fork or a toothpick.

Have a piece of waxed paper full of finely chopped pecans ready. When you take your centers out of the caramel, drop them onto the pecans and coat them. Then place them on a piece of waxed paper. I rolled mine up individually to keep a nice log shape and put them right into the freezer.

Store in the freezer until ready to eat. Then let them thaw slightly and slice.

Microwave Caramels

-Tara Butler

½ c. butter (not margarine)

½ c. corn syrup

½ c. white sugar

½ c. brown sugar

½ c. sweetened condensed milk

Optional: ½ c. chopped pecans

Using microwave safe dish melt butter. When cool. Add syrup, sugars and milk. Stir well and microwave for 7-8 minutes (usually 7 minutes 10 seconds is perfect every time). Do not open and stir during microwave time. Pour into a greased 8x8 dish. Refrigerate for 30 minutes, let sit for 2-3 hours. Cut into pieces and wrap in wax paper. If adding nuts add after microwaving is done, or sprinkle on top before refrigerating.

Cookies and Cream Fudge

-Kale Cloward

3 pkgs (6 oz. size) white chocolate baking squares OR 18 oz. white chocolate chips

1 can (14 oz) sweetened condensed milk

1/8 tsp salt

3 C coarsely chopped oreos

In heavy saucepan, over low heat, melt chocolate, condensed milk and salt. 
Remove from heat. Stir in cookies. Spread evenly into 8” foil lined pan. Chill 2 hours. Store tightly covered.

White Chocolate Cinnamon Popcorn

-Kale Cloward

Pop enough popcorn to fill a bread bowl. Salt as usual. Don’t use butter for flavoring.

Melt 6 squares of white almond bark. When melted add ¼ tsp cinnamon oil flavoring to the melted chocolate and drizzle over the popcorn.

Anise Candied Almonds

This is Grandma Haddock's recipe.
1 1/2 cups sugar
1 C+3 Tbsp water
1 oz. anise extract
3 C almonds

Combine everything in heavy skillet over high heat. Stir until nuts pop and sugar crystallizes. Dump out onto waxed paper. Eat!

Kale's Oreo Fudge

18 oz. white chocolate chips
1 can sweetened condensed milk
1/8 tsp salt
1 tsp vanilla
16 crushed oreos

Line an 8x8 inch pan with foil. Coat with spray. Melt chocolate chips, add sweet milk, salt, vanilla and oreos. Pour into pan. Refrigerate until set up.

Chocolate Cinnamon Popcorn

Pop a large bowl of popcorn (I use my bread bowl).

Melt 6 squares of white almond bark, or white melts (in the Wilton area of Walmart), add desired amount of cinnamon flavor. (A little goes a long way!) Pour over popcorn and mix thoroughly. I added some holly berry sprinkles I had and stirred those in for a festive touch.

Microwave Fudge

3 cups chocolate chips
1 can sweetened condensed milk
1/3 C powdered sugar
2 tsp vanilla

Microwave the chocolate chips and sweetened condensed milk for 2 minutes, stir a lot. Dump in your powdered sugar and vanilla. Mix well. Pour into a buttered 8x8 pan. (Hint: if you want to make this to share--line your pan with foil and spray it with oil, then pour in your fudge. When you go to cut it and serve, you just lift out the foil and it's easier to get out.) You can do this on the stove top as well. Just go with a lower heat, so you don't burn your chocolate chips! Refrigerate.

Popcorn Cake

1 cube of butter
1 pkg. large marshmallows
4 qts. popped popcorn
1 c. unsalted peanuts
1 c. small gumdrops or dots

Melt butter and marshmallows. Pour over popcorn and candy ingredients. Mix well. Pour into greased pan, let cool and dump out. For this cake we added large gumdrops cut in half for more decoration.
Do you remember making these for all of the neighbors for Christmas? We'd dye the marshmallow creme green and use a bundt pan to make it look like a popcorn wreath. Then we added red M& M's or red gumdrops for the berries.