Our Family Recipes
Mix first 4 ingredients well. Form into small shapes to dip in chocolate or press mixture into 8×8 inch baking dish, cover with layer of chocolate, and cut into small squares.
Melt butter and chocolate together. Mix in all other ingredients with a spoon until it forms a ball. Make snake shape; roll in wax paper. Cut to length and put in refrigerator.
Put dates, sweetened condensed milk, and walnuts in double boiler and mix well. Cook until thick. Keep mixture over the hot water while spooning small amount onto Ritz crackers
Bake at 350 degrees for 8-10 minutes. Remove from oven and frost with brown butter and powdered sugar.
Just brown the butter for a minute or two until brown, then add powdered sugar until medium consistency.
12 oz. white chocolate, melted
1/4 cup un-popped popcorn (measure un-popped and then pop it) ( We found we like the airpopped popcorn because it tastes great and is easier and faster clean up, but the pan popped in oil works great. The original recipe says microwave popcorn so really any popcorn works.)
1/2 cup crushed candy canes
2-3 drops peppermint oil (we used more like 4 or more because when you put it on the popcorn it mellows the flavor out)
Red and or Green chocolate (DON’T use peppermint oil in this popcorn. It won’t drip off a spoon nice to drizzle over popcorn)
Butter marble slab before freezing.
Makes 1 1/2 pounds (That’s a lot you can make half) (on my slab which is 12×16 you need to do a half recipe. The full is too much candy for the slab)
3 Cups sugar
1/4 teaspoon salt
5 Drops coloring
1/4 Pound butter (cut into pieces)
1 Cup warm water
17 Drops peppermint oil (15 drops = 1/4 teaspoon)
Butter marble slab and place in freezer.
Stir sugar, salt, butter and water for 2 minutes in large pan.
Put on medium high. Stir until butter melts. Put in thermometer.
Cook without stirring to 254 degrees. (250 in Colorado and Utah). If not below freezing out, cook to 256 (252 in Colorado and Utah). Must be below 40 degrees outside.
Pour on buttered, chilled marble slab (butter slab before freezing). Add flavoring and coloring. Works best with 2 people to keep it on the slab. Mix with spatula. We tried a rubber scraper and it needs something stiffer to get under the candy. So try pancake turner. Use hands as soon as possible.
Go outside and pull till it losses gloss and becomes satin. Don’t twist when pulling. It is still pliable when it is ready. If you go too long you won’t be able to cut it.
Go inside and pull into strips and cut quickly. More hands is helpful. Let cool 5-10 minutes. Store in air tight metal can with wax paper between layers. (We have done plastic and it works too)
They get soft after sitting overnight.
12 cups popped popcorn (about 1/2 cup kernels)
1 cup roughly chopped pecans
1 cup brown sugar
3/4 teaspoon cinnamon
1/4 cup karo syrup
1 stick real butter
1/2 teaspoon baking soda
1 teaspoon vanilla
3 squares almond bark
Preheat oven to 250 degrees
Place popcorn and chopped pecans in a very large bowl and set aside.
Combine brown sugar and cinnamon in a big microwave-safe bowl. Glass is a good idea like a 2 quart size. Use a bowl larger than you think you need.
Chop butter into chunks and place on top of sugar mixture. Pour corn syrup over the top of everything. Microwave on high for 30 seconds. Just to soften the butter a bit. Then stir to combine. Return to microwave and heat for 2 minutes. Remove and stir and then microwave for 2 minutes more.
Remove from microwave and add in vanilla and baking soda. When combined, pour over popcorn, and stir until it’s coated. Spread popcorn mixture onto a foil-lined jelly roll pan. Place in oven and bake for 30 minutes, stirring every 10 minutes.
After 30 minutes, take a piece out and let it cool. “Sample”. If it’s not crunchy enough, bake for another 5 minutes. When it’s done, give it a final stir and let it cool off for a bit while you melt your almond bark. (Just nuke in the microwave according to package directions) If you want, you can spread out your caramel corn on a clean piece of parchment, waxed paper, or foil. I always do because this sometimes sticks to the hot foil if I leave it on the original pan. Use a fork and drizzle the melted almond bark over the popcorn mixture.
When it’s hardened (pop it in the fridge to speed up the process) break into chunks and enjoy.
I’ve experimented and found baking at 300 degrees for 13-15 minutes works great as well. Much faster.
Melt 1 pound candy corn in microwave (as you might with chocolate) (Use a glass dish, NOT plastic)
Mix with 16-19 ounces peanut butter
Press into pan lined with wax paper
When cool cut into pieces
Dip/cover in melted milk chocolate
We like 14 ounces candy corn and 16 ounces peanut butter
We also just pour chocolate onto pan and cut into pieces after
You can microwave again after you add the peanut butter if needed
Ingredients:
1/2 box of Golden Graham cereal
1/2 bag of miniature marshmallows
1 & 1/2 bags of Tender White Orville Redenbacher Popcorn
A whole bag of chocolate chips – melted
Pop your popcorn.
Mix your cereal, popcorn & marshmallows in a bowl.
Melt your chocolate in a microwaveable bowl.
Spread your dry mixture on a large baking sheet.
Drizzle your melted chocolate over the dry mixture.
Wait for your chocolate to get firm, and eat!
Ingredients:
Method:
In a microwavable bowl, melt chocolate, butter, lime juice, and zest on high for 1 minute.
Stir and repeat process for an additional 30 seconds, or until smooth. Stir in coconut. Pour over cereal, and stir to evenly coat.
Pour into a 2 gallon Ziploc bag. Add powdered sugar and shake until well coated. Spread on parchment paper or foil to cool.
To toast coconut: place amount on baking sheet. Cook at 350, stirring occasionally until golden brown.
Store in an airtight container.
Ingredients:
2/3 of a recipe amounts are on the right of words
Method:
Spray 11×17 baking sheet, with edges, with non-stick spray; sprinkle with peanuts, set aside.
Place marshmallow cream in large mixing bowl, set aside.
Combine corn syrup and sugar in saucepan; place over medium heat, stir constantly until mixture comes to a boil. Remove spoon; using a candy thermometer cook syrup to 280 degrees or to a soft crack stage (syrup will make a soft crack sound when dropped into cold water and is hard but pliable when picked up with the fingers).
Remove syrup from heat and allow to cool 2 minutes. Pour syrup over marshmallow cream (do not scrape pan), add butter, vanilla and salt; fold ingredients together using a wooden spoon. Pour over peanuts and spread evenly on prepared pan. Allow nougat to stand at room temperature for 3 hours or until firm. Cut into bite-size pieces and wrap in wax paper or cellophane.
Notes:
Makes approximately 187 pieces, serves approximately 62