1 1/3 cup sugar
5 oz. evaporated milk
2 tbsp. butter
12 oz. semi-sweet chocolate chips
2 ¼ cups marshmallows
1. Combine sugar, evaporated milk and butter in a medium sauce pan. Bring to a boil over medium heat, stirring occasionally. Once boiling, stir constantly for 4 minutes. Remove from heat.
2. Add chocolate chips and marshmallows all at once. Stir vigorously until morsels and marshmallows are melted.
3. Immediately pour the mixture into and 8x8 pan lined with aluminum foil; smooth top. Refrigerate for 2 hours until firm. Cut into pieces and serve, or cover and refrigerate.
*Cutting Tip: Before cutting, remove from refrigerator and let stand at room temperature for 30 minutes. Dip sharp knife into hot water and wipe dry. Cut fudge, wiping clean after each slice and repeat.
Showing posts with label Candies. Show all posts
Showing posts with label Candies. Show all posts
Friday, January 29, 2010
Super Easy Toffee
2 cups butter
2 cups white sugar
¼ tsp. salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
1. In a large heavy bottomed saucepan, combine the butter, sugar, and slat. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (197 degrees C). Stir occasionally.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press it slightly.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
2 cups white sugar
¼ tsp. salt
2 cups semisweet chocolate chips
1 cup finely chopped almonds
1. In a large heavy bottomed saucepan, combine the butter, sugar, and slat. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (197 degrees C). Stir occasionally.
2. While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
3. As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press it slightly.
4. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
Chewy Caramel
2 cups butter or margarine
2 lb. light brown sugar
2 (14 oz) can sweetened condensed milk
3 tsp. vanilla extract
1 pinch salt
2 cup light corn syrup
1. In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup, and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
2. Meanwhile, butter a large deep cookie sheet (commercial size is best). When the caramel is ready, pour it into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
2 lb. light brown sugar
2 (14 oz) can sweetened condensed milk
3 tsp. vanilla extract
1 pinch salt
2 cup light corn syrup
1. In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup, and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
2. Meanwhile, butter a large deep cookie sheet (commercial size is best). When the caramel is ready, pour it into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
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