Caramel Snappers Recipes

CARAMEL-PECAN SNAPPERS

Steps:

• heat oven to 350 in large bowl ,beat sugar,shortening, butter,vanilla and egg with mixer stir in dry ingredients.
• shape dough into 1in balls on ungreased cookie sheet 3in apart
• with greased bottem of glass dipped into sugar flatten balls slightly press 1 teaspoon pecans onto each cookie.
• bake 9-10 and remove from oven place on cooling rack.
• in small microwavable bowl, microwave caramels and milk uncovered on high 2-3 minutes stirring every minute until smooth
• spoon caramel over cookies top with melted cooled chocolate
• cool completely about 30 minutes minutes.

CHOCOLATE PECAN CARAMELS

Steps:

• Line a 13x9-in. pan with foil; butter the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips; set aside. , In a heavy saucepan, melt remaining butter over medium heat. Add the brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk. Cook, stirring constantly, until a candy thermometer reads 248° (firm-ball stage)., Remove from heat and add vanilla. Pour into prepared pan (do not scrape saucepan). Cool completely before cutting.

THE BEST CARAMEL APPLES

Steps:

• Bring a large saucepan of water to a boil. Dip apples in boiling water for a few seconds, then dry with paper towels to remove any wax from the peels. Set apples aside; when completely cool, insert a wooden chopstick firmly into the bottom of each apple for a handle.
• Line a baking sheet with parchment paper.
• Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. A teaspoon of the syrup, dropped in a glass of cold water, should form a firm ball. Remove caramel from heat and stir in vanilla extract.
• Working quickly, dip each apple into the hot caramel to completely coat the apple and about 1/2 inch of the wooden handle. Sprinkle apples with any desired toppings while still hot. Let caramel apples cool on the parchment paper. Use caution, caramel is very hot.

CARAMEL-PECAN SNAPPERS

Steps:

• Heat oven to 350°F. In large bowl, beat sugar, shortening, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, cream of tartar, baking soda and salt.
• Shape dough into 1-inch balls. On ungreased cookie sheet, place balls 3 inches apart. With greased bottom of glass dipped into sugar, flatten balls slightly. Press 1 teaspoon pecans onto each cookie.
• Bake 9 to 10 minutes or until set but not brown. Cool slightly; remove from cookie sheet to cooling rack.
• In small microwavable bowl, microwave caramels and milk uncovered on High 2 to 3 minutes, stirring every minute, until smooth. Spoon caramel over cookies; top with chocolate. Cool completely, about 30 minutes.

CHOCOLATE SNAPPERS

Steps:

• In a bowl, cream shortening and sugar. Add egg; beat well. Add flour, cocoa, corn syrup, oil, baking soda, cinnamon and salt; mix well. Shape by rounded teaspoonfuls into balls; roll in sugar., Place on greased baking sheets. Bake at 350° for 12-15 minutes. Cool on wire racks.