Taffy 4

Pioneer Taffy

Happy Pioneer Day! For those of you who may not know what Pioneer Day is, it is when the members of the Church of Jesus Christ of Latter-day Saints (aka “Mormons”) celebrate the day the first pioneers made it into the Salt Lake Valley as they were trekking west.

Although we are in Texas, where Pioneer Day is not recognized as an official holiday, we still decided it would be fun to commemorate it. SO, I found this recipe for Pioneer Taffy from Jamie Cooks It Up! and thought we could give it a whirl. If you would like some more pictures, check out Jamie’s site for great step-by-step pictures of the process, including a great tip on checking for taffy readiness using a spoon and cold running water. **Note: This recipe is best done with several people, or it will take a long, long time to get everything pulled, cut up and wrapped.

Ingredients:

  • 2 c. sugar
  • 1-1/2 c. water
  • 1 c. light corn syrup
  • 1 tsp. salt
  • 2 tsp. *VEGETABLE GLYCERINE (see note at the bottom about this)
  • 1 tsp. vanilla
  • 2 T. butter

***You will also need kitchen shears, waxed paper (pre-cut into squares) and a candy thermometer.

Directions:

1. Mix sugar, water, corn syrup, salt & glycerine in a heavy saucepan.

2. Bring to boil and continue cooking on medium-high until it reaches 258 degrees. Jamie said it should take about 35-40 minutes, and she was absolutely right.

3. Take the taffy off of the heat and add your vanilla and butter.

4. Pour onto greased cookie sheet (I used butter) and let it cool down until it is no longer hot to handle. This takes probably 10ish minutes. Make sure it really is cool enough to handle, or you WILL get burned. No personal experience here (cough).

5. Hand out pieces to all of the lucky participants. Pull the piece straight out into a line, fold it in half, and then pull again. Repeat cycle until you have beautiful white taffy.

6. Cut up into little pieces and wrap into wax paper.

That is it!

Ours turned out great – it had a perfect consistency (I thought) and the flavor is excellent. After the taffy had been pulled, I made the mistake of just leaving it in balls. Don’t do that. You’ll want to roll them out to a good thickness to cut BEFORE they cool down completely (like playdoh snakes) or you will have hard-ish candy ball to try and deal with and roll out later. Once I fixed my ball problem, I ended up putting my “taffy snakes” back on the greased cookie sheet while I was cutting them each up into pieces (the pieces went onto a plate lined with waxed paper to keep them from sticking). I used kitchen shears to cut the taffy. My lovely assistants were great at helping roll each candy into waxed paper – many hands makes light work. What good helpers!

Overall Rating: *****

Difficulty:Easy (make sure you have a candy thermometer), BUT it is time consuming.

Would I Try it Again? I have mixed feelings about this. They are delicious and the individually-wrapped end result is great, BUT they took a little more effort than I had planned on. If I had things thought out earlier (waxed paper cut up beforehand, make sure the taffy stayed in a good snake shape instead of a ball before cutting it, realize that the taffy will stick to EVERYTHING that is not waxed paper or is not greased), it probably wouldn’t be that bad. So, I probably will do it again once I forget the effort it took.

————————————————————————–

***GLYCERIN vs. VEGETABLE GLYCERINE***

I went looking for glycerin at CVS. And at Walmart. And at another CVS. At the second CVS, they found a manager who finally was able to find glycerin for me. In the cosmetics section. It turns out it is for covering up skin wounds or something. I told him it was for making taffy, and we both looked over the label and could not find anything about being edible anywhere on it. So I went home and did some research.

Turns out there is GLYCERIN (no “e” at the end) and GLYCERINE (note the “e”). Vegetable glycerine can also be used as a skin cleanser or something, BUT it is also food grade. Which, as far as I understand, means it is edible.

I read from the comments on Jamie’s blog that a pharmacist had told another reader that glycerin would probably be okay in small quantities, but I found the vegetable glycerine at a whole foods-type store here – and it was actually a bit cheaper than the glycerin would have been. Bonus! It was near their essential oils – I just called ahead to see if they carried it, and they did. You could call around as well and save yourself some driving around and foot time.

C 9

Carmelitas – Yum. Yum. Yum.

These are really, really, really, truly good. Caramel and chocolate are two of my favorite things, and together they are AWESOME. And with an oatmeal cookie-like top and bottom – who can beat that? I mean, really.

I found this one from Lulu the Baker. You actually should read this post from her too – it’s pretty funny. She is a bit obsessed with them, which – when you have tried them – is totally understandable. :)

Ingredients: (this is for an 8×8 recipe – for a 9×13 recipe, just double it)

32 caramel squares, unwrapped (many hands makes light work – bribe your roommates, spouse or children to help)

1/2 c. heavy cream

3/4 c. butter, melted

3/4 c. brown sugar, packed

1 c. flour

1 c. rolled oats

1 tsp. baking soda

6 oz. (1/2 bag) semisweet chocolate chips

Step 1: Preheat oven to 350 degrees. Combine caramels and cream and melt over low heat. You’ll want to keep an eye on this and stir until the caramels melt and it is completely smooth. This takes F-O-R-E-V-E-R, so start on Step 2 while you are doing this.

Step 2: In a large bowl, combine melted butter, brown sugar, flour, oats and baking soda. Pat half of this mixture into the bottom of an 8×8 pan (whatever it takes to cover the bottom with no gaps). Bake for 10 min. Snack on some of the remaining oatmeal cookie dough while you have nothing else to do (yuuuuuummmmmmm – egg free is the way to be).

Step 3: Remove pan from oven and sprinkle chocolate chips over the crust. Pour your caramel mixture over the chocolate chips (after the mixture is all melted and smooth).

Step 4: Crumble the remaining oatmeal mixture over the caramel and return the pan to the oven. Bake for an additional 15-20 minutes, or until the edges are lightly browned. Remove from oven and cool completely before cutting.


These are good enough that even the edge pieces, which are not usually my favorite, are SOOO good because of the cooked caramel.

Enjoy!! :)

CCC

THE Best Chocolate Chip Cookies – Hands Down.

These lovelies are THE best chocolate chip cookies. Ever. Really. Whenever I make them, people ask for the recipe. And I laugh – because it is just slightly modified from the recipe on the Nestle chocolate chip bag.┬áBut the slight modification is what makes them perfect. I believe this was a tip passed on to my mom by a friend many moons ago (which is amazing, since my mom is still only 27….), and it is how we grew up enjoying chocolate chip cookies.

Ingredients

2 1/4 c. flour

1 tsp. baking soda

1 tsp. salt (my mom updated this – she uses 1/2 tsp. – we’ll have to try that next time)

3/4 c. sugar

3/4 c. brown sugar (packed)

1 c. SHORTENING <—-THIS is the change, my friends.

1 tsp. vanilla extract

2 eggs

Chocolate chips (the recipe calls for one 12 oz. package, but I usually use less – personal preference)

Step 1: Preheat oven to 375 degrees. Combine flour, baking soda and salt in a small bowl.

Step 2: Cream SHORTENING, sugars and vanilla extract in a large bowl. Add eggs and beat well. Please, oh please – do NOT use butter or margarine. Use the shortening. It is magical. I promise. And, actually, all of my favorite cookie recipes have shortening instead of butter or margarine. Just sayin’. They will be fluffy and wonderful.

Step 3: Gradually beat in flour mixture, and then stir in your chocolate chips.

Step 4: Bake for 9-11 minutes on an ungreased cookie sheet.

Step 5: ENJOY!! :)

These are SO good – don’t they look perfect? Again, we gave some of these away too. Good for calorie counting, but sad for tummies that need yummy chocolate chip cookies. Not want, NEED. I may now need to make me some more of these. :)

BYUB 5

BYU Mint Brownies

Happy Friday the 13th! Those have tended to be good luck days for me, so we’ll do something minty and yummy today. :)

These are so, SO good. It really isn’t fair. We made these this weekend (we’ve made them a couple of times before as well), ate some, gave a bunch away, and looking at this picture makes me want to make more of them. Yummy chocolate brownie covered in mint frosting, and then chocolate frosting. The brownies are honestly good enough to eat alone, but when you add the frosting layers, it is perfection. I found this recipe from Christy @ The Girl Who Ate Everything, and she found the recipe from the BYU Dining website.

Ingredients (Brownies):

1 c. margarine

1/2 c. cocoa

2 T. honey

4 eggs

2 c. sugar

1 3/4 c. flour

1/2 T. baking powder

1/2 tsp. salt

1 c. chopped walnuts (or leave the nuts out – that’s what I have done)

Step 1: Preheat oven to 350 degrees. Melt margarine and mix in cocoa. Allow to cool. I did this on the stove, but it just occurred to me that it would be even faster in the microwave. I get it to where it is JUST melted so it doesn’t take so long to cool down. Also, do NOT eat this. It may look delicious, but it isn’t. Your brain will tell you not to eat it because unsweetened cocoa is not very tasty, but sometimes the autopilot of taste-testing goes into override. Not that I speak from experience….

Step 2: Add the rest of the ingredients (honey, eggs, sugar, flour, baking powder, salt) and mix well. Pour it all into a greased 9×13 pan and bake for 25 minutes. Then let them COOL. I stick mine in the freezer to cool. Because I am just that patient.

Step 3: Get your frosting(s) ready!

Mint Frosting Ingredients:

5 T. butter (the original recipe calls for margarine, but I have found butter to work better)

dash of salt

1 T. light corn syrup

2 1/3 c. powdered sugar

1/2 tsp. mint extract

1-2 drops green food coloring

3 T. milk

Soften butter, and then add salt, corn syrup and powdered sugar. Beat until smooth and fluffy. Add the mint extract and food coloring and mix. Add the milk gradually until it is a little thinner than cake frosting.

For the chocolate frosting, you can either buy a tub from the store or make your own recipe. I found this one and have thought it is perfect – it can stand on its own with the brownie and the mint frosting, but still goes well with them. If you use that recipe, you can substitute milk for the evaporated milk and it works fine. I have also substituted margarine for butter, and that has been fine too.

Step 4: After your brownies have cooled, spread on your mint frosting. I put it in the freezer after this step too to make the next one easier.

Step 5: Spread the chocolate frosting on top.

That is IT. We have found these are best if stored in the refrigerator or freezer. How can you pass these up? I mean, really?

Enjoy!

Related Posts Plugin for WordPress, Blogger...