Caramel Popcorn

FB Source: Julie Morgan

Ingredients:
1/2 cup butter or margarine
1 cup brown sugar
1/2 cup light corn syrup
1/2 15 ounce can sweetened condensed milk
1/2 teaspoon vanilla
5 quarts popped corn

Directions:

1. In saucepan, combine butter, sugar, and corn syrup. Stir well and bring to boiling over medium heat. 
2. Stir in condensed milk; simmer, stirring constantly, till mixture comes to soft ball stage (about 234 to 238 degrees). 
3. Take off the heat and stir in vanilla. 
4. Pour over popped corn and stir to coat. 
5. You can then form it into balls or just leave it. I pour mine out onto sheet pans.

This is a gooey caramel popcorn, not a crunchy one. I have never done one that you put in the oven. And I never use a candy thermometer so it may turn out less gooey if it were the right temp. 

Divinity

FB Source: Granny's Favorites Cookbooks

Ingredients:
4 cups sugar. granulated
1 cup white Karo syrup 
1 cup hot water
1 tsp salt

2 egg whites, beaten stiff

1 tsp vanilla extract

Directions:

1. Cook sugar, Karo syrup, hot water and salt until hard ball stage. (288 degrees)
2. Pour candy mixture over the stiff egg whites and beat well.
3. Add 1 tsp vanilla and beat.
4. Drop onto wax paper to harden.

Granny's Favorites Cookbooks

Homemade Soft Caramels

FB Source: The Good Life

Ingredients:
1 c light corn syrup
2 c packed light brown sugar
1 can(s) sweetened condensed milk
1/2 lb (2 cups)** butter

Directions:

1. Combine corn syrup, brown sugar, milk and butter in a saucepan. 
2. Bring to a boil over medium heat. 
3. Cook for 20 Minutes* stirring constantly. 
4. Pour into buttered oblong pan.
5. Cut into squares when cool.

*Deb's note......cooking this for 20 as mommy's world states make them very hard.....they taste just like Werther's Originals...for a soft caramel (like I wanted) I recommend using a candy thermometer and getting to the soft ball stage..around 230 degrees

recipe by mommy's world

**Stacie says: The last ingredient calls for '1/2 lb (2 cups) butter'. Please correct me if I'm wrong, but these two measurements cannot co-exist.

1/2 pound of butter = 1 cup of butter = 2 sticks of butter.

I have never tried this recipe, (and I tried finding it online, but wasn't successful) so I'm not sure which measurement to use for the butter. If you try this one way or the other, please let me know how it turned out, and which measurement you used. :)

Peanut Butter Chocolate Eclair Cake

FB Source: Pampered Chef with Cathy Zastoupil

Ingredients:

Cake:

1 box chocolate graham crackers
2 - 3 1/4 oz. packages instant vanilla pudding
1 C creamy peanut butter
3 1/2 C milk
1 - 8 oz. contain Cool Whip, thawed

Frosting:
1/2 C. semi-sweet chocolate chips, melted
2 Tbsp melted butter
2 Tbsp white corn syrup
1/2 C powdered sugar
2-3 Tbsp milk

Directions:

Cake:

1. Spray the bottom of a 9x13 inch cake pan with cooking spray.
2. Place one layer of graham crackers on the bottom, cutting to completely cover the bottom.
3. In mixing bowl mix the pudding, peanut butter and milk with electric mixer. Mix for 2 minutes. Fold in the Cool Whip. 
4. Spread half the pudding mix on top of the first layer of crackers. Place a second layer of graham crackers on top. Spoon the remaining pudding mix on 2nd layer of crackers. Finish with a third layer of graham crackers. 
5. Spread frosting on top of the last layer of graham crackers all the way to the edge. Place in the fridge overnight so that the crackers become soft and moist.
6. Slice and serve. Garnish with peanut butter cups if desired.

Frosting:
In small mixer bowl combine all ingredients and beat until smooth.

Stacie says: "This pic looks like they may have used chocolate graham crackers instead of the original flavor."

No-Bake Pecan Coconut Praline Cookies

FB Source: Jewels Tee

Ingredients:
2½ cups sugar
½ cup evaporated milk
½ cup corn syrup
½ cup butter
1 teaspoon vanilla
2-2½ cups chopped pecans
2½ cups grated coconut

Directions:

1. Set pecans, coconut, and vanilla off to the side
2. Mix sugar, evap milk, corn syrup, and butter in large saucepan.
3. Bring to a rolling boil & boil for 3 minutes.
4. Remove from heat & add pecans, coconut, and vanilla
5. Stir for about 4 minutes.
6. Take a spoonful of batter and place on wax paper. Let it sit until batter has hardened.
7. Remove from paper and enjoy.

Pecan Pie Cobbler

FB Source: Jessica Contesso

Pecan Pie Cobbler (Recipe from Pillsbury)

Ingredients:
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired 

Directions:

1. Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim edges to fit. 
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish.
3. Remove second pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray. 
4. Bake 14 to 16 minutes or until browned.
5. Reduce oven temperature to 350°F.
6. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set.
7. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Caramel Crispix

Source: Alyssa Hernandez

Ingredients
2 small boxes of Crispix Cereal
2 cups of butter
2 cups of brown sugar
½ cup Light Karo syrup
½ tsp Vanilla
½ tsp Baking Soda

Directions:

1. Melt butter in a sauce pan. Add brown sugar and bring to a boil.
2. Add Karo syrup, vanilla and baking soda.
3. Put the cereal in a large bowl then pour mixture over the cereal.
4. Toss it well to coat.
5. Spread out onto a large cookie sheet lined with waxed paper to cool.

Stacie says: "I added those last two steps in the directions. I believe the coating would make everything stick together before it cooled."

How to Make Hot Pink Candy Apples (or any other color!!)

Heather Pettit

Ingredients:

6-8 medium apples (washed, dried & stems removed)**

3 cups of white sugar

½ cup light corn syrup

1 cup water

1 tsp vanilla extract

2 Tbsp white food coloring (I recommend AmeriColor Bright White Soft Gel Paste)

1-2 tsp. of you color of choice - the more color you use, the brighter the apples will be!)

Candy Apple Sticks (or craft sticks or short dowels)

Other things you'll need:

Cookie Sheet

Non-stick Spray

Heavy Duty Boiler or Sauce Pan

Candy Thermometer

Rubber Spatula

Directions:

1. Combine the sugar, corn syrup, and water in a heavy boiler (sauce pan). Turn on medium to high heat and let the mixture come to a boil.
2. Be sure to have a candy thermometer inserted into the mixture but not touching the bottom!
3. Let the candy come to 302°F (hard crack stage). This will take about 20 minutes. There's no need to stir or disturb the mixture while it heats... just be patient!
4. While that's going on... make sure your apples are ready (washed, dried, and on the sticks!), then spray a cookie sheet with non-stick butter spray. The "butter" flavor isn't necessary, but butter makes everything better, right?
5. When the candy reaches 302°, immediately remove it from the heat and use a rubber spatula to stir in the vanilla (or other flavor). Then add the white gel paste and whatever color you want the apples to be... for me it was pink (and later on, orange.. but that was two different batches!). Stir it gently to get the color evenly incorporated.
6. You'll want to work quickly because the candy will start to cool immediately. As soon as the colors are evenly mixed in, begin dipping your apples.
7. I like to tilt the pot to get them really well coated, then let the excess drip off for a few seconds. After they're dipped, I set them on the buttered cookie sheet to harden. Be careful!!! This sugar is HOT and it will hurt you if you touch it!!

It will only take a couple of minutes and the candy will be hard and ready to eat! They keep well at room temperature for 2-3 days but do not refrigerate... they will get super sticky! 

** I used rather large Granny Smith Apples. I love the tartness of the green apples, but I wish they had been smaller. They were hard to wrap and I wasn't able to dip as many as the recipe indicated!

Creamy New Orleans Pralines

Sonja Jones-Natt

Ingredients:
3 cups sugar
1 cup buttermilk
1/4 cup light corn syrup
1 pinch salt
1 tsp baking soda
1 tsp vanilla extract
1 quart pecans

Directions:

1. Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added), and bring to a nice rolling boil.
2. Add soda, stir and cook until soft-ball is formed when dropped in cold water. 
3. Remove from heat and add vanilla. 
4. Beat until color changes and candy thickens. 
5. Stir in pecans. 
6. Drop by teaspoons onto greased cookie sheet. (DO IT FAST before the candy hardens).

This is a very old family recipe that we have been using since my great-great- grandmother. It was originally made in a cast iron Dutch oven. We love it and there is no other recipe as rich as this one. Pralines are a big part of our Cajun family and we make them all the time. I know you will enjoy this as much as we do. 

7-Minute Buttermilk Syrup

Stacie Allred

Ingredients:
1 1/2 cups Sugar
3/4 cup Buttermilk
   (I never buy regular buttermilk; I use *Buttermilk Powder and water)
1 stick Butter
2 Tbsp Light Karo Syrup
1 tsp Baking Soda
2 tsp Vanilla

Directions:

1. Mix the first 5 ingredients in a LARGE saucepan. (Seriously, the size of the pan needs to be at least 3-4 times larger than what you've got in the pan, because the baking soda and buttermilk will react, and will spill all OVER your stove if the pan isn't large enough.)
2. Bring to a boil over medium heat and boil for 7 minutes.
3. Take off the stove and stir in baking soda and vanilla.

Serve warm over pancakes, waffles, etc.

*Buttermilk Powder can be found in the baking aisle at your local grocer.

Recipe adapted from http://allrecipes.com/recipe/buttermilk-syrup/detail.aspx

Caramel Marshmallow Popcorn

Magic of the Seasons

Ingredients:
1/2 cup butter
1 cup brown sugar
1 1/2 tablespoons light Karo syrup (corn syrup)
14 large marshmallows
1 package microwave popcorn

Directions:

1. Pop the bag of popcorn and strain any seeds (this is important because if there are seeds they will stick in the caramel which is not tasty)
2. Melt butter in pan
3. Add brown sugar and karo syrup to butter and melt (do not burn)
4. Add marshmallows and melt while stirring over medium heat
5. Pour caramel marshmallow mixture over popped popcorn and devour!

Enjoy!

http://www.raininghotcoupons.com/caramel-marshmallow-popcorn-recipe/

Unpoppable Super Bubbles

Alexis Jonathan Salyers

Ever made bubbles as big as these? looks like everyone likes to play with bubbles even the dog
6 cups of water
1 cup of corn syrup
2 cups of regular strength Joy dish soap
Un-poppable!!! 

Easiest Pecan Bars EVER

The Recipe Graveyard

Easiest Pecan Bars "EVER"

1 can (8 oz) refrigerated crescent rolls
3/4 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten

Heat oven to 350°F.

Unroll dough and press in bottom and 1/2 inch up sides of a 9x13-inch pan. Firmly press perforations to seal. Bake 8 minutes.

Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust.

Bake 18 to 22 minutes longer or until golden brown.

Cool completely, about 1 hour, and cut into bars.

From~ Hillbilly Recipes on Facebook. No link attached, but go on over there and visit. I think you'll like their page.

Salt Water Taffy

Karen's Kreative Cooking

SALT WATER TAFFY

1 c. sugar
2/3 c. water
2 tbsp. butter
1 tsp. flavoring-Vanilla extract
3/4 c. light corn syrup
1 tbsp. cornstarch
1 tsp. salt
Food coloring of your choice

Grease a square 8x8x2 inch pan with butter. Mix together in a saucepan the sugar, water, corn syrup, and cornstarch. Cook over medium heat, stirring occasionally until candy thermometer reads 256 degrees. Remove from heat at once. Stir in desired flavoring and salt; pour into a well-buttered pan. Allow candy to cool. When candy is just cool enough so that you are able to hold it in your hands, pull taffy until it is light in color and stiff. Add food coloring if you like, now. Continue pulling until the candy is cool and is difficult to stretch. Pull into 2-inch strips, cut and wrap in strips of waxed paper, twisting ends in different directions. Makes 1 pound candy.

French Toast Casserole

Christy Merriman

French Toast Casserole

1 c. brown sugar, packed
1/2 c. butter
2 c. corn syrup
1 loaf French bread, sliced
5 eggs, beaten
1 1/2 c. milk
1 t. vanilla extract
Garnish: powdered sugar, maple syrup
(We added 1 1/2 cups chopped pecans to our recipe)

Melt together brown sugar, butter and corn syrup in a saucepan over low heat; pour into a greased 13" x 9" baking pan. Arrange bread slices over mixture and set aside. Whisk together eggs, milk and vanilla; pour over bread, coating all slices. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 30 minutes, or until lightly golden. Sprinkle with powered sugar; serve with warm syrup. Makes 6-8 servings

Broken Glass Cupcakes

Tamra Hermosillo

Broken Glass Cupcakes


Ingredients
1 Can white frosting
1 Box Red Velvet Cake Mix


Sugar Glass:
2 cups water
1 cup light corn syrup
3 1/2 cups white sugar
1/4 teaspoon cream of tartar


Edible Blood:
1/2 cup light corn syrup
1 tablespoon cornstarch
1/4 cup water, or more as needed
15 drops red food coloring
3 drops blue food coloring



Directions
Prepare Red Velvet Cake Mix According to box, line cupcake tins with paper cupcake liners.

Divide cake batter between lined cupcake tins.

Bake according to box instructions. Let cool and frost cupcakes with white frosting.

Make the sugar glass. Mix 2 cups water, 1 cup corn syrup, white sugar, and cream of tartar in a large saucepan; bring to a boil. Use a candy thermometer and boil sugar syrup until temperature reaches 300 degrees (hard ball), stirring constantly. The mixture will thicken as water evaporates. When sugar reaches 300 degrees, quickly pour onto a metal baking pan. Cool until completely hardened. Break into "shards" using a meat mallet.

Make the edible blood. Mix together 1/2 cup corn syrup and cornstarch in a large bowl. Slowly stir in the 1/4 cup of water, adding more if necessary, until the corn syrup mixture has thickened to the consistency of blood. Stir in the red and blue food coloring.

Stab each frosted cupcake with a few shards of broken sugar glass. Drizzle on drops of "blood" to complete the effect.