Candy Archives - Page 9 of 33 - Garden Seeds and Honey Bees

Soft Microwave Caramels

**8 inch square pan, sprayed with cooking spray or 2 square Silicon Ice-cube trays

Caramel Ingredients:

*1/2 cup Light Corn Syrup

*1/2 cup Butter

*1/2 cup Brown Sugar

*1/2 cup White Sugar

*1/2 cup canned Sweetened Condensed Milk

*1 teaspoon Vanilla Extract

Instructions:

First: Melt butter in a 8 cup microwave safe glass measuring cup microwave safe. Melt 30 to 60 seconds, until melted.

Second: Add and stir in the light corn syrup, brown sugar, sugar and sweetened condensed milk. Stirring until well combined and sugar is almost dissolved.

Third: Microwave the caramel mixture in the microwave for 3 minutes, it will get very hot and bubbly, (Carefully watch each 3 minute interval) Then remove from microwave with hot pad, (I like to use silicon lined oven mitts) stir caramel with a wooden spoon or silicon rubber scraper made for hot mixtures.

Fourth: Return the hot caramel mixture back to the microwave for another 3 minutes. Remove again the same way as above and stir. Watching carefully.

Fifth: Then return again to the microwave for another 10 to 30 seconds, if needed for firmer caramel. Note: Every microwave is different so, microwave carefully watching and stirring as needed.

Sixth: Pour caramel mixture into your prepared chosen dish, options listed above.

Seventh: Allow the caramel to set overnight or I refrigerated mine and then when chilled, I cut caramels into squares and wrapped each caramel in Saran Wrap cut into individual squares. I also store my wrapped caramel squares in the fridge because of the soft nature of this caramel.

Option: After caramels are chilled you can melt set caramels again in the microwave just until melted and pour over Ice-cream, cake, Rice Krispie Treats, brownies or any dessert that goes well with caramel.

Recipe adapted from LetsDishRecipes

Also see Caramel Chocolate Rice Krispie Treats

Enjoy!

Lindy

Mint Chocolate Chip Dough Pops

*1/4 cup Butter, room temperature

*1/4 cup Sugar

*1/4 cup Brown Sugar

*1 to 2 tablespoons Milk or Cream, as needed

*1/2 teaspoon Vanilla Extract

*1/4 to 1/2 teaspoon of Mint Extract, not Peppermint, make sure add a small amount and adjust to your taste

*Green Food Coloring or Leaf Green, like Wiltons

*1 and 1/4 cup Almond Flour

*1/4 teaspoon Sea Salt

*1/2 cup Mini Semi-Sweet Chocolate Chips

*1/4 cup White Chocolate Melting Wafers, for drizzle (I like Ghirardelli)

*1/4 cup Dark Chocolate Melting Wafers, for drizzle (I like Ghirardelli)

*Lollipop Sticks

Cream together in a bowl using a hand mixer, on medium-low speed, the butter and sugar. Then add the milk, vanilla and mint. Add food coloring in small amounts until desired color is achieved.

Mix in the flour with a hand mixer on low speed or by hand just until incorporated. Stir in chocolate chip.

Chill the dough for 30 minutes. Then scoop out the dough with cookie scoop (I used 2 tablespoon scoop) and roll scoops into balls and refrigerate again for 15 minutes.

Melt Wafers in the Microwave 20 second increments, stirring between each increment, until almost melted. Then remove from microwave and stir chocolate until completely melted.

Dip one end of the lollipop stick in melted chocolate before inserting into dough ball, and let set a few minutes. Repeat for each pop and then drizzle if desired with melted chocolate.

Drizzle (I used a fork) chocolate on Mint chocolate chip dough pops. Note: These dough balls are soft they need to be kept refrigerated until serving. Best made and eaten the same day.

Also the dough is too soft to dip completely making the pops. If you want to make dough balls without the stick, make sure the chocolate is cooled enough so it will not make the dough ball melt, for making a completely dipped mint chocolate dough ball. Keep dipped dough balls in the refrigerator until serving.

Makes about 18 Pops

Recipe adapted from Mom on Time Out