Christmas Sweet Desserts - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Christmas Sweet Desserts

 

 

 

 

 

 

Vanilla Caramels 

  • 1/2 cup (1 stick) butter 
  • 1 cup sugar
  • 3/4 cup light Kayo syrup 
  • 1/2 cup whipping cream 
  • 1 tsp. vanilla extract 
In an 8 cup Pyrex glass bowl melt butter. Add sugar, Kayo syrup, and whipping cream to the butter and mix using a wooden spoon. Microwave on high for 8 minutes, stirring once. Add whipping cream to the caramel mixture. 

Mix well and microwave on high for 3 minutes, stir well. Continue to microwave in 2 minute intervals, stirring each time, until you reach a soft ball stage. (230-235 degrees on your candy thermometer. Check with thermometer after each interval of cooking. 

Remove from microwave and add vanilla extract. Pour into prepared pan. Cool and cut into squares. 

Options: 
Walnetto-type caramel: 
Microwave 1/2 cup chopped English walnuts for 1 minute on high. Add to caramel mixture. Omit vanilla. 

Chocolate Caramels: 
Add 1/4 to 1/2 cup dark chocolate chips. Reduce vanilla extract to 1/2 teaspoon. 

You can substitute half and half for whole cream and 1/4 cup Light molasses and 1/2 cup light Kayo Syrup for the syrup. The molasses gives the caramels a wonderful flavor. 


Turtle Caramel Candy
  • 6 oz. Chocolate chips 
  • 1 tsp melted chocolate
  • 4 pecans (for the turtle feet) 
  • 1 ball caramel (see recipe above) 
In microwave on 7th power in a glass pie plate melt chocolate chips. Microwave for 2 minutes and continue until chips are melted. With a teaspoon on waxed paper, place melted chocolate about 3 inches apart. Cover the waxed paper with chocolate, then with the back of the spoon, spread the chocolate into a circle about 2 inches in diameter. 

In each circle, place 4 pecans. Allow the chocolate to dry. When the chocolate is set, with a melon baller cut out ball caramels. Place ball in center of pecans. Continue with remaining pecans and allow the caramel to dry for about 1 hour. Then cover the entire turtle with melted chocolate and let set overnight to dry. Place in medium to large muffin paper cups or wrap individually in saran wrap. 

Options: 
You can use any type of chocolate chip nuts or flavor of caramel. 


Chocolate-Covered Caramels 
  • 6 oz. chocolate chips (white, milk, semisweet or dark chocolate) 
Using a glass pie plate, spread chocolate chips evenly and melt in microwave on 70% power. Microwave for 1 minute, stir well, continue to microwave in 10-15- second intervals. Stir the morsels after each cooking, since chocolate chips hold their shape while melting. Using two forks, dip and roll the candy in the chocolate and place on waxed paper. Allow the candy to air dry, then cutoff excess chocolate with a knife or pizza cutter. 

If you have extra melted chocolate, you can mix shredded coconut into the chocolate and place into a bonbon cup, this is called a "ting-a-ling," or mix with any type of nuts, such as almond, hazel nuts, cashews or peanuts. 

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