AUNT GISELE'S CARAMEL COOKIES
Provided by Food Network
Time 55m
Yield 6 dozen, depending on how you
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 15 1/2 by 10 1/2 by 1-inch jelly roll pan; set aside.
- Combine the butter, yolks, sugar, cinnamon and flour and mix until you form a cohesive ball of dough. Spread the dough onto the prepared jelly roll pan and bake for 15 minutes.
- Meanwhile cook the almonds, sugar, butter, honey and milk, stirring on occasion, until the mixture is light golden.
- Remove baked dough; spread almonds mixture over the top and bake for 15 to 20 minutes longer until dark golden. Cool and cut into squares or rectangles (be sure to cut the cookies before they turn too hard.)
AUNT GISELE'S CARAMEL COOKIES
Provided by Food Network
Categories dessert
Time 55m
Yield approximately 6 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 15 1/2 by 10 1/2 by 1-inch jelly roll pan; set aside.
- Combine the butter, yolks, sugar, cinnamon and flour and mix until you form a cohesive ball of dough. Spread the dough onto the prepared jelly roll pan and bake for 15 minutes.
- Meanwhile cook the almonds, sugar, butter, honey and milk, stirring on occasion, until the mixture is light golden.
- Remove baked dough; spread almonds mixture over the top and bake for 15 to 20 minutes longer until dark golden. Cool and cut into squares or rectangles (be sure to cut the cookies before they turn too hard.)
AUNT BILL'S BROWN CANDY
Very rich candy, but it's a great keeper. Can be a family candy-making event! You many need a helper to take turns with beating.
Provided by Karen Rodgers
Categories Desserts Candy Recipes Nut Candy Recipes
Time 2h
Yield 117
Number Of Ingredients 6
Steps:
- Butter a 9x13 inch dish and a medium, heavy saucepan.
- In the buttered saucepan, combine 4 cups sugar and the cream. Have ready.
- In a large heavy skillet over medium heat, pour the remaining 2 cups sugar. Cook, stirring constantly, until sugar begins to melt. Place the saucepan over low heat, stirring occasionally. Continue to cook and stir the sugar in the skillet until it is completely melted and light brown. Pour the melted sugar very slowly, in a thin stream, into the lightly simmering cream, stirring constantly (This step may take five minutes, and works best if someone strong pours the melted sugar v-e-r-y s-l-o-w-l-y.)
- Heat now, without stirring, to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and stir in baking soda (mixture will foam). Drop the butter into the foaming mixture and let rest without stirring 30 minutes.
- Stir in the vanilla with a wooden spoon and continue to stir vigorously until mixture loses its gloss, 10 to 15 minutes. Then fold in pecans and quickly turn candy into the prepared 9x13 inch dish. Let cool until just warm and cut in 1 inch pieces.
Nutrition Facts : Calories 114.4 calories, Carbohydrate 11.4 g, Cholesterol 7.7 mg, Fat 7.9 g, Fiber 0.7 g, Protein 0.8 g, SaturatedFat 1.9 g, Sodium 12.5 mg, Sugar 10.6 g
AUNT PITTYPAT'S CARAMEL ICING
Use this icing to cover Peachtree Street Gingerbread Cake(Recipe #459977)! This recipe comes from the "Gone With The Wind Cook Book - Famous Southern Cooking Recipes". There is a note in the foreward which I love: "Gone With The Wind told of a style of living. as well as a romantic drama, A way of living, playing, and eating that thrilled us all."
Provided by Sara 76
Categories Dessert
Time 40m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Combine sugars and milk and bring to the boil, stirring gently.
- Boil without stirring, until a little mixture forms a very soft ball when dropped in cold water.
- Add butter, remove from heat and cool until lukewarm.
- Beat at medium speed until thick, creamy, and of a consistency to spread.
- If necessary, place over hot water to keep soft while spreading, or beat in a little milk.
- This will fill and frost a 2-layer 9 inch cake.
AUNT ELIZABETH'S CARAMELS
This recipe was handed down from my mother-in-law, Alice. Passive working time is an estimate of cooling time. Preparation time is estimate of active cooking time.
Provided by juliec
Categories Candy
Time 1h5m
Yield 96 serving(s)
Number Of Ingredients 8
Steps:
- Butter a 9 x 13-inch pan.
- Combine all ingredients EXCEPT CREAM in a heavy saucepan; bring to a boil, stirring occasionally.
- As soon as mixture starts to boil, add the cream.
- Stir occasionally until a good firm soft ball.
- Pour into buttered pan.
- Cool. Cut into bite-sized squares.
- You can wrap individually or dip in chocolate.
- For variety, you can omit pecans, add walnuts, or 2 tablespoons cocoa.
Nutrition Facts : Calories 55.9, Fat 3.4, SaturatedFat 0.9, Cholesterol 3.4, Sodium 32.9, Carbohydrate 6.5, Fiber 0.1, Sugar 5.4, Protein 0.1
AUNT KATHLEEN'S CARAMELS
This recipe is a very old one, and a treasured memory of my Great Aunt Kathleen. They are SO GOOD! Store them in a tupperware container, and they last for 2 weeks or more, but they won't, because you'll be into them until they are gone... GUARANTEED :)
Provided by Lindas Busy Kitchen
Categories Candy
Time 35m
Yield 1 lg. batch
Number Of Ingredients 7
Steps:
- Put butter, sugar, brown sugar, and Karo into pan. Cook over medium heat, stirring occasionally until it starts to boil.
- After it starts to boil, turn down to med-low heat, and let boil for 10 minutes, stirring constantly so it doesn't stick or burn on the bottom of the pan.
- Remove from heat, and add condensed milk. Stir well.
- Put back on stove, and bring the temperature to the hard ball stage (250 degrees on your candy thermometer), (about another 10 minutes). (The brown sugar addition adds moisture to the molasses, so this is why the recipe needs to reach the hard ball stage instead of the firm ball stage, that most caramel recipes require).
- Remove from stove, and add nuts and vanilla. Mix well.
- Pour into a buttered pan (I use a 9x13" cake pan).
- Cool completely, and then cut with a sharp knife.
- Cut wax paper into 2x2" squares.
- Wrap each caramel in wax paper and twist ends.
- Refrigerate in a plastic container.
Nutrition Facts : Calories 5966.7, Fat 286.3, SaturatedFat 61.9, Cholesterol 104, Sodium 2807, Carbohydrate 862.7, Fiber 7.8, Sugar 674.4, Protein 44.3
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