December 2007 Savvy Host Recipes
Photo by Maki Strunc
Photography
Photography
Brown Sugar Caramels
Makes 64 caramels1 c. butter
1 lb. C&H light brown sugar
¼ tsp. salt
1 c. Karo light corn syrup
1 14-oz. can Eagle Brand sweetened condensed milk
1 tsp. vanilla, pure
1 c. nuts, coarsely chopped (optional)
wax paper wrappers
Butter a 9-inch-square pan. Melt butter in a large, heavy saucepan. Add sugar, salt, syrup, and milk. Stir constantly over medium heat until mixture boils. Reduce heat to low and slowly cook to 242 degrees, stirring regularly. This can take up to 45 minutes, until the caramel forms into a firm ball. If it’s humid, the caramel temperature may need to go as high as 245 degrees. Remove from heat and add vanilla. Stir in nuts, if desired. Pour into pan, cool, and cut into 1-inch squares. Wrap individually in wax paper.
Nut Goodie Bars
* This recipe has been revised, per an error published in our magazine. This is the correct recipe.Makes 40 bars
6 oz. butterscotch chips
6 oz. chocolate chips
1 oz. paraffin wax
1 c. REAL brand peanut butter
½ tsp. maple flavoring
For nougat:
½ c. butter2 Tbsp. vanilla pudding (not instant)
¼ cup milk
3 c. powdered sugar
Finishing Touch:
1½ c. salted peanuts40 one-inch or two-inch candy cups (paper)
Melt butterscotch, chocolate chips, and wax in double boiler. Add peanut butter and maple flavoring. Set aside.
To make nougat, melt butter, then mix in pudding, milk, and powdered sugar. Bring to a boil, and boil for 30 seconds. Set aside.
Set out 40 one-inch or two-inch paper cups on a cookie sheet. Coat the bottom of each cup with the melted chocolate (about 1 tsp). Use a one-inch butter scoop to drop a ball of nougat on top of the chocolate. Press flat. Add peanuts to the remaining melted chocolate. Pour over the nougat until covered with the chocolate. Set aside until the chocolate sets and hardens.
Peanut Butter Cups
Makes 80 cups½ c. butter
1 c. peanut butter
2 c. powdered sugar
1 lb. bag of light chocolate coating (available from specialty stores such as Sweet Celebrations)
1-inch paper candy cups
Combine butter, peanut butter, and sugar in mixing bowl. Make into small balls that will fit into 1-inch candy cup (about the size of a small marshmallow). Melt chocolate in the microwave. Spoon into candy cups. Put peanut butter ball in the cup and flatten. Pour melted chocolate over the top until covered.
Set aside until hardened.
Bonbon Candy
Makes 50 candies¼ lb. of butter
2 lbs. powdered sugar
1 14-oz. can Eagle Brand sweetened condensed milk
14 oz. Angel Flake coconut
1 c. walnuts, finely chopped
½ tsp. vanilla
1½ c. chocolate chips
6 oz. semi-sweet chocolate
½ 3-by-5-inch bar of paraffin
paper candy cups
By hand, mix butter and powdered sugar. Add milk, coconut, walnuts, and vanilla. Mix well. Refrigerate for one hour, roll into balls that will fit into the candy cups you plan to use, then place on cookie sheet. Chill again. Use double boiler to melt chocolate chips, semi-sweet chocolate, and paraffin. Insert a toothpick into each ball and dip into chocolate mixture. Place on a foil-lined cookie sheet and chill. Put each bonbon into a candy cup.
Following recipe provided by Sweet Celebrations
Red and Green Peppermint Bark
Makes 80 bark pieces5 lb. bag of bright white coating (white almond bark)
1 lb. of red and green peppermint chips
Place wax paper on three cookie sheets. Melt white coating in the microwave on medium heat, stirring frequently. Be careful not to overheat or add moisture to the coating. Add red and green chips. Stir to blend. Pour mixture onto wax paper. Spread thinly.
Place cookie sheets in refrigerator to set. When set, break into bite-size pieces.
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