Candy - Cookie - Dessert Recipes

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AuntJamelle

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Oct 22, 2007
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South Bend, IN
Oven Caramel Corn

I made about a gazillion batches of this for the holiday season just past - SO good - keeps for weeks and it's naturally Gluten Free to boot! Great option when shipping gifts since it keeps so long! I put mine in a Ziploc bag then wrapped in cellophane with a pretty pattern - tied on a bow and a tag and it looked great!

8-9 quarts popped corn (air popped or made on the stove or even plain microwave style)
2 cups brown sugar
2 sticks butter or margarine
1 teaspoon salt (optional)-I don’t use it and don’t miss it either!
1/2 cup corn syrup (clear kind like Karo syrup)
2 teaspoons vanilla
1/2 teaspoon baking soda

Boil all ingredients except popcorn and baking soda for 5 minutes, mixing well and stirring occasionally. Remove from heat and quickly stir in baking soda. Pour over popped corn, mix well. Be careful, it's hot and will burn your hands!

Put into two to three large pans, maybe even 4, so that you have a single layer on each (I lined mine with parchment paper) then bake in 200 degree oven for 1 hour, stirring 2 or 3 times. Cool on waxed paper. Keeps for weeks in canister or Tupperware containers, but at our house it disappears quickly! You CAN burn this - original recipe called for cooking at 250 and I found this burned mine way before the hour was up but every oven is different!

If you wish you can also add some peanuts to this to make it similar to Cracker Jack.
 
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luludou

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Dec 28, 2007
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Québec - Canada
Found this recipe today - Hot chocolate cookies at Christmas tree lane: Hot Chocolate Cookies | Christmas Tree Lane (christmas-tree-lane.com)


Hot Chocolate Cookies

PRINT

Hot Chocolate Cookies​

Yield: 36
Author: Terri Steffes
PREP TIME: 5 MINCOOK TIME: 11 MININACTIVE TIME: 5 MINTOTAL TIME: 21 MIN
An easy shortbread cookie made with hot chocolate mix!

INGREDIENTS​

  • 1 cup unsalted Kerrygold butter, softened
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 2 individual packages hot chocolate mix
  • 18 large marshmallows, cut in half

INSTRUCTIONS​

  1. Preheat oven to 350°. Spray a mini muffin tin with cooking spray.
  2. Cream butter and sugar until light and fluffy.
  3. Combine flour and hot chocolate mix. Gradually add to the butter mixture.
  4. Take a 1 T ball of dough and roll into a ball. Place in the muffin cup. Using a muddler, press the dough, leaving a depression in the dough. Repeat for all cups.
  5. Bake for 11 minutes. Remove from oven, and press one of the marshmallow halves into the depression while cookie is hot. Serve warm.
 

Ahorsesoul

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Oct 13, 2007
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That sounds excellent. Have it printed. Thank you.
 
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sweetpumkinpye

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Apr 23, 2008
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WOW!:)