CARAMELS

Carmel vs. Caramel?  Have you ever wondered which one is the correct pronunciation?  I hear it both ways all the time.  So, I "googled" carmel and it brings up a whole bunch of towns/places, if i search carmel recipe it switches my search to caramel recipe.  So, I looked them up in the dictionary and come to find out "caramel" is correct, not "carmel".  So, all of my recipes where I have written carmel are incorrect.  Oh well, who really cares right, but now you know.

The holidays just wouldn't be complete without some homemade caramel.  This is the second year I have made this caramel recipe.  I love the flavor and consistency of it.  If you cook it to the right temperature, you will have soft and creamy caramels.  They are soft, but still hold their shape and they are not so chewy that you have to worry they will pull out your fillings  (not saying you have fillings).  They are just perfect all around.  The brown sugar gives them a deep, rich flavor.  It also needs very minimal stirring, so you don't have to stand over the stove sweating and hoping your arm doesn't fall off.  I also use this recipe for homemade turtles and for caramel and chocolate pretzel rods.  Note:  I think this caramel is perfect at 236-238 degrees (for high altitude), but Sister's Cafe thinks that is too soft, so you will just have to decide how you prefer your caramels.    

Caramel

adapted from: Sister's Cafe

1/2 c. butter, no substitutes

1 1/2 c. light corn syrup

2 c. light brown sugar

1 1/2 c. heavy whipping cream

1 1/2 tsp. vanilla extract

toasted pecans, optional

Melt butter in heavy saucepan over medium heat.  Add corn syrup, brown sugar and 3/4 cup of the heavy cream.  Cook over medium-low heat until sugar dissolves.  Cook, stirring occasionally, until thermometer reaches 224 degrees.  Gradually add the remaining 3/4 cup cream.  Turn stove to medium and continue to cook.  Use a pastry brush dipped in water to wash down the sugar crystals on the sides of the pan.  Don't worry about drops of water getting in the caramel, it will boil off.  Cook until reaches desired consistency. (I personally think for high altitude, 236-238 degrees is perfect.  I use my candy thermometer for an estimate of the temperature, but I always use the ice cube test to know for sure.  When the thermometer is getting close to 236 degrees, I take a spoonful of the caramel and pour it into a glass that has a few ice cubes in it, I wait a few seconds, then take that caramel and roll it into a ball.  I hold it out on my palm and if it holds its shape and doesn't flatten out, but you can easily flatten it if you press it down, then it is ready.  If it slowly flattens out, then it is not quite done).  

When reaches desired consistency, remove from heat and add the vanilla and pecans.  Stir to combine.  Pour into a well greased 9x13 pan.  Let caramel cool completely.  Once it is set up, cut into pieces and wrap in wax paper. Note: this caramel needs very minimal stirring.          

PHAT COW FUDGE

Don't be surprised if you make a batch of this fudge and discover you have way more friends than you used to!  It's that good.  This is a perfect Holiday Gift for your neighbors, friends and co-workers.  I promise that whoever you give this to will love you forever.  

In case you couldn't tell, this is my absolute favorite fudge recipe ever.  The best part is that no candy thermometer is required!  Hooray! I have messed up several other fudge recipes where either the sugar doesn't dissolve properly and it turns out grainy or it never sets up properly or where it turns too hard, but you don't have to worry about any of that with this recipe.  There is no way you could mess it up if you follow the directions.  The end result is so smooth and creamy and just melts in your mouth and I could easily eat 10 pieces of this is a row.  Plus, if you put it in an airtight container and store it in the fridge, it will last for a really long time and still taste delicious.      

Phat Cow Fudge

adapted from: Barbara W.

(Printable Recipe)

20 oz. Hershey's® milk chocolate bars, broken into pieces

1 (12 oz.) pkg. semi-sweet chocolate chips

1 c. (2 cubes) butter, cut into pieces- No substitutes

4 c. sugar

1 (12 oz.) can evaporated milk

2 1/2 c. mini marshmallows

4 c. frozen mini marshmallows

2 tsp. vanilla extract

1 Lb. walnuts, chopped, opt.

Place four cups of mini marshmallows into the freezer.  In a large bowl, prepare  broken milk chocolate bars, chocolate chips and butter pieces; set aside.  In a large pan, combine sugar, evaporated milk and 2 1/2 cups mini marshmallows.  Bring to a boil over medium heat while stirring constantly, then, continue to cook and stir at a light boil for 7 minutes.  Remove from heat and immediately pour over the chocolate/butter mixture.  With a wooden spoon, stir the mixture until the chocolate is melted and loses its shine (Don't worry if it looks separated, just keep stirring).  Stir in the vanilla.  Add the frozen marshmallows and walnuts.  Spread into a buttered cookie sheet.  Cool completely.  Cut into pieces and serve.  Store in an airtight plastic container.