Robyn's Caramels

Robyn's Caramels

Use: heavy sauce pan, wooden spoon, candy thermometer, ice water in cup for testing, have flavoring and color ready at your side to mix in, and parchment paper in pan.

In a large heavy saucepan, mix together:
2 squares real Melted butter (salted)
2 cups sugar
1 1/2 cups light corn syrup

Combine and then turn on burner to high stirring slowly until mixture comes to a boil. Once mixture is boiling, turn burner down to medium heat and add one can of sweetened condensed milk. Continue cooking and slowly stirring occasionally until mixture returns to a boil. Once it starts boiling turn burner to medium low heat. Cook until it reaches the softball stage. Stir occasionally.
Test in ice water to make sure it is in the soft ball stage. (This will usually take about 30 minutes)

Take off stove and add any of the following, if desired:
1 tsp. vanilla
1 tsp. vanilla and 1 cup pecans that have been warmed in the oven
1 or 2 tsp any candy flavoring (cinnamon, butter rum, lemon, cherry...)
1 Tbsp. coco (will taste like tootsie rolls)
Candy coloring paste or jell

Stir in fast and off of the heat.

Pour caramel into 9x13 cake pan that has been lined with parchment paper. After it has cooled a little, cover it with plastic wrap. Next day cut into 1 inch pieces and wrap in parchment paper candy wrappers.

Easy Chocolate Truffles

8 ounces semi-sweet or bitter-sweet chocolate coarsely chopped

4 ounces unsweetened chocolate

8 Tbsp unsalted butter

1 (14 ounce) can sweetened condensed milk

Your choice of flavoring (vanilla, coffee, raspberry, mint, etc.)

Your choice of coating (cocoa powder, coconut flakes, sprinkles, etc.)

Directions:

Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted. Whisk in desired flavoring until creamy smooth.

Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.

Using a tablespoon or a tablespoon scoop, mold chocolate in to balls and place on a parchment lined cookie sheet.

Place desired coating into a small bowl and working one at a time, drop truffles into the bowl with greased fingertips. Shake bowl back and forth so truffles are completely coated. Return to parchment. Can be refrigerated in an airtight container up to 5 days or frozen up to 1 month. Let stand at room temperature before serving.

Almond Roca

Almond Roca

Cream:

1 c butter

1/2 c white sugar

1/2 c brown sugar

Add:

1 beaten egg yolk

1 tsp. vanilla

Add:

2 c CAKE flour (muy importante to have cake flour. All purpose flour will not do the trick)

Mix thoroughly and pat mixture into a cookie sheet. Bake at 350 for 15 to 20 minutes so it is golden brown. Break up squares of a Hershey chocolate bar, Symphony bar (I used two 10 oz bars), or a chocolate orange for a citrus kick. When the cookie part is done baking, place the chocolate on top. Put it back in the oven for about 30 seconds to a minute. Spread the melted chocolate over the cookie. Then sprinkle sliced almonds on top. Cut while warm


I got this from Amber, (Cassie's sister)