Treats of Christmas Day 10

Treats of Christmas: Day 10

Day 10:  Caramel Corn

This is one of many recipes I have come across in library cookbooks.  "The Ultimate Candy Making Cookbook" happens to be my all time favorite, having borrowed it atleast a dozen times, I am always reluctant to give it back.  There are tips on how to make anything you could ever want to make, and it all tastes great too.  Their tip for carmel corn... as with other sugar syrups... DO NOT STIR.  Once the mix comes to a boil, if you stir you make the mixture grainy, and will not get the smooth silky texture you're going for.  If you're afraid it's gonna scortch (as I am sometimes) swirl the mixture in the pan around a little... it'll help move it a little bit and even out the hot spots.

Ingredients:

• 3 quarts plain popped popcorn (about 2 bags microwaved), seeds removed
• 6 Tbsp butter, plus additional for greasing the pan
• 1 cup light brown sugar
• 1/4 cup light corn syrup
• 2 Tbsp hot water
• 1 tsp salt
• 1/2 tsp baking soda
• 1 Tbsp vanilla extract (use less if desired)
• 1 large pot, about 6 quarts
• Wooden spoons, do not use plastic, the high heat will cause it to melt 
• Candy Thermometer

Directions:

1. Preheat oven to 250 degrees.  Butter 11 X 17 inch baking/ jelly roll pan.  (You want high sides so the corn doesn't jump out while stirring... roasting pans work well along with 13 x 9's.  I usually use 2 pans.)  Add popped popcorn, set aside.
2. Melt 6 Tbsp. butter in large heavy saucepan.  (Mixture will almost triple in size while cooking, you need LOTS of space, I use my 6 quart stock pot) Add brown sugar, corn syrup, water and salt.  Stir over medium heat until sugar dissolves completely and syrup comes to a boil.
3. Clip candy thermometer to the side of the pan, making sure it doesn't touch the bottom of the pan, so you can get an accurate reading.  Cook, without stirring, until mixture reaches 260 degrees (hard ball stage).  Remove pan from heat and quickly stir in baking soda and vanilla.
4. Pour hot caramel over popped popcorn and toss with 2 wooden spoons, until well coated.  Bake in preheated oven for 1 hour, stirring every 10 minutes.  Remove pan from oven and place on a cooling rack.  Allow the caramel corn to cool completely in the pan.  Store the caramel corn in an airtight container at room temperature for up to 2 weeks.

 

 

Treats of Christmas: Day 11

Sugar Cookies with Royal Icing for last year's QU Wedding

What is a QU wedding, you ask?  It is when the letters Q and U get married - because they have to be together  to form words like QUiet, QUilt and QUack!  the elementary school has a really fun time with that!! 

Day 11 : Sugar Cookies

This is my favorite sugar cookie recipe, found on the back of every Wilton Jumbo cookie cutter.  There is no need to wait and chill the dough, it is ready to be used instantly which is the best thing ever, because when I want to make cookies, I want to make them NOW, not later.  These have a really wonderful flavor from the use of both Almond and vanilla extract.  You can frost with either regular butter cream or royal icing if you so choose to.  Bake a huge batch now, put in ziplock bags in the freezer and when the kids are looking for something to do, bring them out and frost them up. 

Ingredients:

• 1 cup butter, softened
• 1 1.2 cups sugar
• 1 egg
• 1 1/2 tsp vanilla extract* 
• 1/2 tsp almond extract
• 2 3/4 cups all purpose flour
• 2 tsp baking powder

Directions:

1. Preheat oven to 400 degrees F.  Line baking sheets with parchment.
2. In a mixer bowl, cream butter with sugar until light and fluffy.  Beat in egg and extracts. 
3. Mix flour and baking powder; add to butter mixture 1 cup at a time, mixing well after each addition.  Do not chill dough.  Divide dough into 2 balls.
4. On floured surface, roll each ball into a circle approximately 12 inches in diameter and 1/8 inch thick.  Dip cutter in flour before each use, and cut into desired shapes.  Place cookies about 2 inches apart on sheet.
5. Bake about 6-7 minutes or until cookies are lightly browned.  Leave on the sheet about 5 minutes and then remove to a wire rack to finish cooling.
6. Store in an airthight container at room temperature, or freezer and frost when desired. 

Makes about 2 dozen large cookies.

* Note: The flavor of real vanilla makes it worth the cost.  I buy a 16 oz. bottle from Gordon's for about 14 dollars and it lasts me for what seems like forever.  Doesn't have to be name brand, just make sure it says 'real/ pure vanilla' not 'immitation vanilla'.  I used the 3 dollar imitation vanilla the first time, and had to add 4-5 times the amount called for in order to achieve any kind of vanilla flavor.