Chewy

Homemade Salted Caramels

~ mrsgooses ~ Leave a comment

These caramels are super yummy and easy to make! If it’s your first time making candy, then this is a great recipe to start with.

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Ingredients:

1/2 cup Unsalted butter (1 stick), cubed
1/2 cup Heavy cream
3 tbsp Water
1/4 cup Light corn syrup
1 cup Sugar
1/2 tsp flaked sea salt

– Lightly oil a 9 x 5 inch loaf pan, line with parchment paper, and oil the parchment. Set pan aside.
– Place butter and cream in microwave-safe bowl/jug. Microwave for 1-2 min until hot and butter has melted. Set aside.
– In a small saucepan combine the water and corn syrup.
– Then gently add the sugar, so it doesn’t spray up the sides of the pan.
– Stir the sugar into the water and corn syrup, just moistening the sugar.
– Bring to a boil over medium heat, then cover with a lid for 1 minute.
– Remove lid and attach a candy thermometer.
– Continue to cook for 5 to 10 minutes, until the sugar reaches 320ºF/160ºC and has a slight amber color around the edge.
– Once the sugar reaches 320ºF/160ºC, carefully pour in about a sixth of the butter/cream mixture and stir using the candy thermometer. Be careful as it will bubble up quickly and is extremely hot.
– Continue to add small amounts of butter/cream mixture stirring, with candy thermometer, after each addition. It will continue to bubble up after each addition. (By adding the cream and butter, the temperature will drop).
– Once all of the butter/cream mixture has been added, continue to cook for another 5 to 10 minutes, until the caramel reaches between 240ºF-245ºF/115ºC-118ºC, depending on how soft you’d like your caramels (stop at 240ºF for softer caramels).
– Once the caramel reaches your desired temperature, pour into the prepared loaf pan.
– Cool 20 to 30 minutes and then sprinkle the sea salt over the caramel.
– Continue to cool completely – about 3 1/2 hours.
– Unmold the caramel. Cut into desired size and wrap in cellophane, parchment or waxed paper.
– If not eating right away, you can refrigerate or freeze them for later.

Recipe from here: http://www.inspiredtaste.net/8947/salted-caramels-recipe/

French Almond Nougat

~ mrsgooses ~ Leave a comment

This is the best almond nougat recipe and it makes lots. I love giving it as a gift! Feel free to change the almonds to your favorite nut and add in some dried fruit too.

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Candy Thermometer – http://amzn.to/1tC3e9h

Ingredients:

For the first part (mazetta):

2 Egg whites, room temperature
3/4 cup Light corn syrup
1/2 cup Sugar

For the second part (nougat):

1 1/2 cups Light corn syrup
1 1/2 cups Sugar
4 tbsp Unsalted butter, melted
1 tsp Vanilla extract
1/4 tsp Salt
3 1/2 cups Whole raw almonds, skin on

– For the first part: Using an electric mixer, beat egg whites until stiff and set aside.
– In a small saucepan, combine corn syrup, 1/4 cup water, and sugar. – Clip on a candy thermometer and bring to a boil over high heat, stirring with a wooden spoon.
– Reduce to a medium heat and cook, stirring occasionally, until temperature reaches 242 degrees (soft-ball stage).
– Remove sugar syrup from heat. Beating constantly on medium speed, slowly pour hot syrup into egg whites. Continue beating for 3 to 4 minutes until syrup is incorporated.
– Spray an 8″ square baking pan with vegetable-oil spray, line with parchment, oil parchment, and set aside.
– For the second part: In a medium saucepan, combine corn syrup and sugar, clip on candy thermometer, and bring to a boil over high heat, stirring constantly with a wooden spoon.
– Reduce to a medium-high heat and cook to 280 degrees (soft-crack stage) without stirring. If heat is too high it can boil over, so watch carefully.
– Remove from heat and, without scraping pan, pour syrup over first part.
– Working quickly, stir with a wooden spoon until almost smooth.
– Stir in butter, vanilla, and salt until incorporated.
– Stir in nuts.
– Scrape into prepared pan, and smooth the top.
– Let stand at room temperature, uncovered, until firm, 4 to 6 hours.
– Unmold nougat from pan and cut nougat into bitesize pieces or other desired shapes. Wrap each piece in baking parchment or waxed paper.

Recipe from here: http://www.marthastewart.com/350253/french-almond-nougat

How to Make Chewy Oatmeal Chocolate Chip Cookies

~ mrsgooses ~ Leave a comment

These are nice chewy cookies. If you are looking for a more cakey cookie, use softened butter instead of the melted. If you are looking for a thicker cookie, chill dough before and after scooping into mounds. Chilling helps them to hold their shape better.

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Ingredients:

1 cup butter, melted
1/2 cup white sugar
1 1/2 cups brown sugar
2 eggs
2 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon (optional)
2 1/2 cups oats (not quick cooking)
12 oz pkg chocolate chips (or heaped cup)

– Preheat oven to 350ºF.
– Mix together butter and sugars.
– Add eggs and mix well.
– Mix in vanilla extract.
– Stir in flour, baking soda, salt and cinnamon (if using).
– Stir in oatmeal and chocolate chips.
– Chill dough in bowl in fridge for 30 min.
– Scoop out dough into mounds on cookie sheets and bake 15-18 min.
– Cool on wire rack.

Thick and Chewy Chocolate Chip Cookies

Video ~ ~ mrsgooses ~ Leave a comment

This recipe is great for using any flavour of chips you have. I’ve done half white chocolate chips and half peanut butter chips this time. You can even add some chopped up nuts or dried fruit and you can also vary the size (just make sure you adjust the cooking time accordingly).

Ingredients:
2 1/8 cup flour
1 tsp salt
1/2 tsp baking soda
1 cup packed brown sugar
1/2 cup white sugar
1/2 cup melted butter
2 tsp vanilla extract
2 eggs
1 cup assorted chips, nuts, dried fruit

– Preheat oven to 180 C or 350 F.
– Beat melted butter and both sugars until light and fluffy.
– Add eggs, one at a time until well mixed.
– Add vanilla and mix.
– On low speed, add flour, baking soda and salt.
– Mix until combined.
– Mix in chocolate chips (or your combination).
– Place 1 inch size mounds (I use a cookie scoop to measure out my dough) of cookie dough on baking paper lined cookie sheets and bake for about 14-15min or until lightly brown.
– Let cool slightly and transfer to baking rack to cool completely. Store in airtight container. Makes about 36 (depending on size of cookies).