Darlene Michaud

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Homemade Caramel Candy Recipe

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INGREDIENTS:
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1 cup heavy whipping cream
5 tablespoons unsalted butter, cubed
1 1/2 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water
Optional: coarse salt for sprinkles

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DIRECTIONS:

1:  Line an 8-by-8-inch baking pan with parchment paper and brush or spray lightly with oil. Set the pan asside.

2:  Bring heavy cream and butter to a boil in a small saucepan. Remove from heat and set aside.

3:  In a large saucepan over high heat, stir together sugar, corn syrup and water until sugar is dissolved. Boil without stirring (you can gently swirl the entire saucepan occasionally to ensure even heating) until mixture turns to a light golden caramel color.

4:  Lower heat to a simmer and very carefully pour cream mixture into large saucepan. Stirring constantly, bring mixture to a temperature of 250°F, or firm ball stage. A candy thermometer will help you out with this.

5:  Pour mixture into baking pan and allow to cool completely, about 2 hours. Half an hour after pouring, sprinkle caramel with coarse salt if desired.

6:  Remove caramel from baking pan by lifting the parchment paper.  Cut the caramel into 1-inch squares using a very sharp, warm knife.

Darlene’s Tips: You can wrap these individually with wax paper to give as gifts. Cut about a 4 inch square, place candy in center, fold wax paper over and twist the ends. I’m thinking you could sprinkle the top with finely chopped nuts if you want. You could also add a layer of melted chocolate morsels on top of the caramel before cutting or you could dip the caramels into chocolate and let harden.  Or you could just drizzle the melted chocolate on top. Butterscotch morsels would work too.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Mint Chocolate Chip Cookies Recipe

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INGREDIENTS:
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1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1/2 teaspoon mint extract
8 drops green food color
1 egg
1 cup creme de menthe baking chips (see tips below)
1 cup semisweet chocolate chunks or morsels (see tips below)

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DIRECTIONS:

1:  Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

2:  Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

3:  Bake 8 to 10 minutes or until set. Cool 3 minutes then remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.

Darlene’s Tips: If you can’t find the mint baking chips, you can break up Andes mints and use that instead of the mint and chocolate morsels.  Make some awesome ice cream sandwiches by putting mint chocolate chip ice cream between two cookies and freezing!.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

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