|Desserts from an Herb Garden|
|by Sharon Kebschull Barrett|
Still in her 20s and the owner/operator of a successful catering business called Dessert First, Sharon Barrett loves her garden almost as much as ...
1 - 10 of 210 for home made caramel candy
Pop the corn ... or until a candy thermometer reaches 248°F. ... breaking apart. Store in an airtight container for up to 1 week. Makes about 5 1/2 quarts.
Melt butter around ... cook until a candy thermometer reaches 238°F, ... buttered wax paper, parchment paper or silicone sheets. Makes approximately 30 pieces.
Heat oven to ... walnuts; drizzle with caramel mixture. Sprinkle remaining ... golden brown, 20-25 minutes. Cool 30 minutes. Loosen edges and cut into bars.
Heat oven to ... and nuts. Drizzle caramel mixture. Sprinkle remaining ... brown, 20-25 minutes. Cool 30 minute, cut into bars 2 x 1 inches. Makes 54 bars.
Heat candy and milk. Mix ... chocolate chips and walnuts. Sprinkle rest of mixture over top. Bake 20 to 25 minutes until brown. Cool, cut into 1 2 inch squares.
Heat oven to ... 9"x13"x2" pan. Heat caramels and milk in ... minutes. Loosen edges from sides of pan; cool completely. Cut into bars about 2"x1". Makes 54.
Boil milk, sugar, Karo, and butter to 246 degrees, stirring constantly. Add vanilla. Pour into buttered pan to cool. Cut and wrap.
Stir contents slowly on simmer until dissolved. Add a dash of salt. Let come to boil, then thicken. (Cook about 4 minutes.) Remove from heat and let ...
Melt butter in ... 240 degrees on candy thermometer (cook slowly). ... into lightly ggreased cake pan. When cool, cut into squares and wrap in wax paper.
Remove unpopped kernels ... if you have candy thermometer). Remove from ... and vanilla. Pour caramel mixture over popcorn. ... container. Makes 9 cups.
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