If you like crunchy cookies, you’ll love these! You bake them in a jelly roll pan and then break them into any size pieces you want for a fun and yummy cookie experience.
1 cup (2 sticks) butter, softened
1 cup white sugar
½ cup brown sugar
2 tsp vanilla extract
¾ tsp salt
2½ cups all-purpose flour
1 cup semi-sweet chocolate chips
8oz/227g chocolate covered toffee pieces (ex. Heath bar, Skor bar, Daim bar)
– Preheat oven to 325ºF/160ºC.
– Line bottom of 17″ x 11″ jelly roll pan with baking parchment. Set aside.
– Cream butter and sugars together.
– Mix in vanilla and salt.
– Stir in flour.
– Stir in chocolate chips and toffee pieces (dough will be quite crumbly).
– Even pour crumbs into jelly roll pan, then press crumbs firmly together into the pan.
– Bake for 30min (brittle should be golden brown and firm to touch).
– Cool in pan on wire rack.
– Break into pieces.
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.
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.
This video uses the Cake Lace mats that I already have – Chantilly & Butterfly – to make cupcake wrappers.
Cake Lace now have mats that are specific for creating edible cupcake wrappers. I thought I would try to use the mats I already have to do the same thing. Enjoy!
These are four fun and easy Halloween designs to decorate your cupcakes.
This is the cupcake and icing recipe I used: http://www.youtube.com/watch?v=iF-islIWwV8
For the cupcakes, I’ve added orange food coloring to the batter and for the icing, I’ve substituted half a cup of sifted cocoa for half a cup of confectioner’s sugar and added black food coloring.
2 round nozzle (or any round nozzle)
233 – grass/hair nozzle
Coupler for grass nozzle
Black licorice strips
Black edible pen
This is a great tool to help speed up your cake decorating. It makes a string of pearls/beads that you can quickly apply to your cake. The mold I have is 8mm, but they come in all different sizes to suit your cake.
1. Preheat oven to 170ºF.
2. Mix 1 tsp original white mix and 2 tsp pearlized white premix.
3. Spread over butterfly mat and bake 10 min, then cool.
4. Spread pearlized white premix over cooled butterflies and bake 10 min, then cool.
5. Fold aluminum foil sheet several times to create peaks.
6. Gently peel butterflies from mat and hang over foil peaks. Bake again for 20 min.
7. Store cooled butterflies in box until ready to use.