TT&J Cookie Exchange

Last week I participated in the Tatertots and Jello cookie exchange. We had a great time and My family is in heaven with the cookies I brought home. 
Jen’s house is gorgeous each of us had fun giving ourselves a mini tour to se the house and the decorations. 

I made a couple of Gluten Free options- Caramels and Fudge.
Yummy Marble and Chocolate Fudge
Carmels
*All microwaves are different, note your times on the recipe so you can duplicate your results.*
Ingredients:

2 c. Sugar
1 c. Butter
1 c. Corn Syrup

1 can Sweetened Condensed Milk

1 tsp. Good Quality Vanilla

Directions:
  1. Place first three ingredients in a large microwave safe bowl, (large enough for the mixture to have room to boil)
  2. DO NOT STIR
  3. Microwave until butter is completely melted. 3 1/2- 7 minutes
  4. Stir well and add the sweetened condensed milk.
  5. Stir in 3-6 minute intervals, 
STIR WITH A CLEAN SPOON EACH TIME.
  1. As the mixture darkens and it is necessary to watch closely so it doesn’t boil over!!
  2. Stir in vanilla.
  3. pour into buttered 5×9 pan
  4. Cool and cut into squares. Makes about 100-140 caramels

Tips:
Towards the end of the cooking time it will need to be stirred every minute or 30 sec.
It is also possible to check consistency with the cold water method.
I save my best vanilla to use in this as it really makes the caramels delicious.
Waxed paper can be purchased at cake supply stores or restaurant supply stores. 
In SLC, UT- Bakers C&C or Orson Gygi

Recipe Source: Tammy

Sample Timing for my (wimpy) Sharp Carousel Microwave 

(not very powerful, my mother-in-law cooks hers for about half the time it takes me.)

7 Min to melt Butter
Stir
Add Milk
6 Min
Stir
6 Min
Stir
3 Min
Stir
3 Min
Stir
1 1/2 Min
Stir
1 1/2 Min
Stir
———————-it is possible to stop here and add vanilla 

1 min—-1st batch
Stir
1 min—-firmer caramels
stir 

———————-add vanilla after caramels are your desired color and texture.





Million Dollar Fudge

1 (12oz) Can Evaporated milk
5 c Sugar
1 (10 Oz) Bag Mini-Marshmallows
1 (7 oz) Hershey Bar    
1 (12 oz) Pkg Semi Sweet Chocolate Chips
1 Cube Butter (1/2 cup)
1 tsp Vanilla
1 c Coarsly chopped nuts (Optional)

In a alarge bowl combine marshmallows, chocolate chips, broken hershey bar (small chunks), butter and vanilla. Set aside.

In a heavy saucepan combine Evaporated milk and sugar.  Over medium heat bring to boil (mixture will approx. double in volume, start timer when this happens) boil for 7 minutes, stirring constantly. (this mixture is hot! it tends to spit also, so use a long handled spoon).

Immediately pour over chocolate/marshmallow mix. (I let it sit for up to a minute to let the chocolate begin to melt) Stir until marshmallows and butter are melted. Add Nuts. Pour into a buttered 17×11 pan. Spread evenly and allow to cool. Cut into small squares and store in an airtight container in a cool place. 

Makes 5 lbs of fudge.

Variations: This recipe can be altered to make any flavor of fudge by substituting other flavors of chips ounce for ounce with the chocolate. Example: Butterscotch, Peanut Butter, Vanilla/White Chocolate. 

You can also make Rocky Road fudge by stirring and additional 5-6 ounces of marshmallows at the same time as the nuts. 

To make marble fudge, prepare two bowls of the chocolate/marshmallow mixture, each with half of the ingredients: 5 oz marshmallows, 1/2 cube butter, ~10 oz chocolate and vanilla. Prepare sugar mixture as directed, pour half of the cooked mixture over each bowl. 
Recipe Source: Mom
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One Response to TT&J Cookie Exchange

  1. My husband got upset that I didn’t grab more of your carmel, but in reality, I took 6!! lol. They are so yummy. Thanks for the recipe. It was great to meet you.

    Vanessa
    http://www.ourthriftyideas.com

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