Monday, December 22, 2008


Also another Christmas time favorite! I remember helping my mom "test" the caramel by dipping a spoonful into a cup of ice water. And it is so smooth and creamy compared to store bought ones!

Christmas Caramel

1 lb. butter
2 lbs. brown sugar
1 can sweetened condensed milk
1 pint light Karo Syrup

Combine them all in a big pot. Stir constantly to melt and combine. Cook and stir until it reaches the "soft ball" stage. I don't know the temperature for it but to test you will need a cup of water with ice in it and several spoons. Scoop some caramel with the spoon and let it sit and cool in the water. If you can mold it into a ball and it keeps it's shape for a second and forms easily then it's ready!

Friday, December 12, 2008

Merry Christmas

Oh, I love this time of year! I love cooking, baking, and mixing up something new and delicious. Sometimes I follow a recipe and sometimes not! The joy of experimenting in the kitchen. So during the holidays I will treat you with some of my holiday favorite recipes. I hope you enjoy!

English Toffee

2 1/2 cups sugar
1/4 cup light Karo Syrup
1/2 cup water
1 pound butter
1- 12 oz. bag milk chocolate chips
12 oz. sliced almonds

Add ingredients to large pot. Slowly, over a period of 30 minutes bring temperature up to 280 degrees. The color will eventually look like a brown paper lunch bag. Pour into a buttered sheet pan that is sprinkled with some almonds and a few chocolate chips. Even out the mixture and pour melted chocolate chips on top while hot. Sprinkle remaining almonds. Let cool completely and break into pieces with a butter knife. Enjoy!

I grew up with my mom's recipe but I like this one from my mother-in-law a bit better. It makes slightly more with the same amount of butter from the recipe I grew up with. It is important that you not let the mixture splash on the sides of the pan. It will almost double in size. Also, get the chocolate chips on while it is hot so the two adhere together nicely.