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Shelly’s Best Ever Homemade Caramels
2 cups of light brown sugar
¾ cup white syrup
1 stick of margarine
1 can of eagle brand milk
Mix all together and bring to a full boil on medium temp. Boil slowly for 10 minutes, stirring constantly. Pour onto cookie sheet lined with parchment paper sprayed with cooking spray. Leave sit on counter until fully cooled. This will be very hot, so make sure you have a thick hot pad underneath the pan.
Then lift sheet out of pan and put on cutting board. Use a pizza cutter to cut in 1 in squares. The secret is to use a pizza cutter and spray the blade with cooking spray. It allows your cuts to be exact and straight. Then wrap individual pieces in wax paper.
Kirsten’s Chocolate Crinkle Cookies
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup mild-flavored oil (such as vegetable oil, coconut oil, olive oil, etc.)
2 large eggs
1 teaspoon vanilla extract
1 cup powdered sugar, for coating the cookies
1. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until combined. Set aside.
2. In the bowl of a stand mixer, add the granulated sugar and oil. Beat on medium-high speed for 2 minutes, or until the mixture is light and fluffy. Add in the eggs and vanilla, beating on medium-low speed until combined. Then gradually fold in the flour mixture and beat on medium-low speed until combined.
3. Form the dough into a large ball and place it on a large sheet of plastic wrap. Wrap the plastic around it so that it is sealed tightly. Refrigerate for at least 2 hours (or up to 24 hours) until the dough is chilled completely through.
4. Once you’re ready to bake the cookies, preheat the oven to 350°F. Line a large cookie sheet with parchment paper. Fill a small bowl with the powdered sugar.
5. Remove and unwrap the dough. Then form the dough into 1-inch round balls. Dip each dough ball in the powdered sugar until it is completely covered on all sides, and then place them least 2 inches apart on the prepared baking sheet.
6. Bake for 10 minutes. Then remove the baking sheet from the oven, and let the cookies cool on the baking sheet for 3 minutes. Transfer the cookies to a wire rack and let them cool until they reach room temperature.
Melanie’s Peanut Butter Chocolate Cake Cookies
1 box Devil’s Food Cake mix
¼ cup oil
½ cup applesauce
¼ cup peanut butter
White decorator sugar
Combine oil, peanut butter, and applesauce. Mix well then add cake mix. Stir together until completely mixed (it will get tough to stir). Scoop mix into ~ 1 tablespoon balls and roll in decorating sugar. Place on cookie sheet and bake at 350 for 8 minutes.
Karen’s Caramel Popped Snacks
½ lb butter or margarine
1 cup brown sugar
½ cup light corn syrup
1 tsp baking soda
1 bag (8 oz) plain puffcorn curls
Empty puffcorns into large baking pan. Combine butter, sugar, and corn syrup and boil for 2 minutes while stirring. Turn off heat and stir in baking soda. Pour the mixture over the puffcorn and mix well. Bake 45 minutes at 250, stirring every 15 minutes. Spread on wax paper to cool and separate pieces when completely cool.
Jes’ Famous Christmas Caramels
featuring commentary by her mom
2 cups granulated sugar
2 cups half-n-half, divided
¾ cup light corn syrup
½ cup butter
In heavy 4 quart saucepan (I use my Dutch Oven), combine sugar, 1 cup half-n-half, corn syrup and butter. Cook over medium heat, stirring occasionally, 7 to 8 minutes or until mixture comes to a full boil. Add remaining 1 cup half-n-half; continue cooking, stirring often, until mixture reaches 242 on a candy thermometer. This will take 35-40 minutes. We drink champagne to make the time go faster. Pour into a buttered 8 inch square pan. Cover and refrigerate for 1 to 1.5 hours to cool. When cool, remove from refrigerator and loosen the entire block of caramel from the pan and put it on a cutting board. Use a knife with a long blade to cut the caramel into 64 squares. Wrap in waxed paper. We make them before church on Christmas eve, then cut and wrap them when we get home. Enjoy!