Caramels

Homemade Caramels

(from notjustahousewife.com)

• 2 cubes of Butter (1 cup) I like to use salted
• 2 cups of Sugar
• 1 1/2 cups Light Corn Syrup
• 2  14oz cans of Sweetened Condensed Milk
• 2 teaspoons Vanilla Extract

Directions:

Before you get started get a bowl of ice water ready and set next to the stove.

1. In a large heavy bottom saucepan melt the butter. Add the sugar, corn syrup and sweetened condensed milk.
2.  Stir constantly on medium high heat until it comes to a rolling boil. Turn down heat to medium. Continue to stir constantly to avoid scorching. If it does start to scorch, turn the heat down a little. 
3. Stir until it starts to get a little darker. Check to see if it is done by spooning a little of the caramel into a bowl of ice water.  
4. Continue to check the caramel until it is the consistency you want (mixture forms a soft ball- took about 15 minutes or so of constant stirring). When it is right, remove from heat and add the vanilla.
5.  Pour into a greased pan. I use a cookie sheet. Let completely cool before cutting and eating. It takes a few hours for it to completely cool and set up. The longer you wait the better.

Delicious and easy!  Just make sure you keep stirring!

Quick morning treat

Overnight Pull-Aparts

• 21 Rhodes (or similar) frozen rolls
• 1 small box cook-n-serve butterscotch pudding mix
• 1/2 cup brown sugar
• 1 cube butter or margarine, melted
  

Spray your bundt pan with cooking spray, then add the frozen rolls. Sprinkle the brown sugar evenly over top, then do the same with the pudding mix (dry). Pour melted butter over everything. Cover with plastic wrap that has been sprayed with Pam and let rise overnight.

In the morning: cook on 350 for 30 minutes. Check at 20 mins.. if getting dark cover pan with tinfoil until done cooking. (I think mine cooked fast, about 20 minutes, so watch closely)
Tip: cover a cookie sheet with tinfoil and place bundt pan on top of foil-lined pan so it doesn't get all over the oven.
Pull it out, tip over on cookie sheet and you are ready to eat!

A Christmas must

Cinnamon Rolls
(allrecipes.com)

• 1/4 cup warm water
• 1/4 cup butter, melted
• 1/2 (3.4 ounce) package instant vanilla pudding mix
• 1 cup warm milk
• 1 egg, room temperature
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 4 cups bread flour
• 1 (.25 ounce) package active dry yeast
• 1/4 cup butter, softened
• 1 cup brown sugar
• 4 teaspoons ground cinnamon
• 3/4 cup chopped pecans
• 1/2 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons milk

Directions

1. In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to dough cycle; press start. For non-bread machine users:just add ingredients, knead for about 5 minutes, let rise 45 minutes, roll out, place in pan and rise again.  
2. When dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
3. Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.

These are DELICIOUS. This is a recipe I make around Christmas, and sometimes a couple more times a year....you know how cinnamon roll-making goes. Thing is, these don't take that long, it just seems like a big undertaking.

Try this fudge recipe this season!

Caramel Symphony Fudge
(from gatherroundourtable.blogspot.com)

• 4 cups sugar
• 2 cups whipping cream
• 2 sticks butter (no margarine)
• 16 oz. chopped Symphony candy bars (the almond and toffee chip kind is great)

In a large saucepan, mix the sugar and whipping cream. Bring to a boil and boil for one minute. Add the two sticks of butter and continue cooking. Boil mixture until it reaches 230 degrees on a candy thermometer. Remove from heat and stir in chopped Symphony bars until melted and smooth. Beat mixture with an electric mixer for 2-3 minutes. Pour into a greased 13x9 pan. Allow to harden and cool. Remove block of fudge from pan and cut into squares. Can refrigerate if desired.

I thought this was a great fudge recipe. A little more labor-intensive than some of the no-cook kinds, but definitely worth it. It takes around 30 minutes to prepare. I halved the recipe, and it made quite a lot (a pie dish worth) when a little piece goes a long way!