Cranberry Drizzle

Cranberry Drizzle

Drizzle the cheesecake with this bright and flavorful syrup made so easily with just a few ingredients. You can change up the flavor by using pomegranate or cherry juice, or by combining juices to your liking. The syrup can be made well ahead and used with so many things such as pancakes, waffles, ice cream and more.
Makes about 1/2 cup (125 mL)

Ingredients:
2 cups (250 mL) cranberry juice

1/2 cup (125 mL) sugar

2 tbsp (30 mL) light corn syrup

Pomegranate seeds for garnish

Directions:

Combine cranberry juice, sugar and light corn syrup in a medium saucepan and bring to a simmer. Continue simmering until the mixture is thickened and reduced to a generous 1/2 cup (125 mL). The syrup will measure between 240° to 245°F (116° to 118°C) on an instant-read thermometer. Cool completely. The syrup can be prepared a week ahead, covered and stored in the fridge. Bring to room temperature before drizzling on the cake. Garnish each serving with pomegranate seeds.

Carmel Corn

                                          

Carmel Corn

This is an excellent recipe for the Super Bowl football game.  

Ingredients:

15 cups popped corn (1/2 cup kernels, unpopped)

2 tablespoons (39g) molasses
1 cup (213g) brown sugar, packed
8 tablespoons (113g) salted butter, cold
1/4 cup (78g) light corn syrup
1/2 teaspoon baking soda

Directions
Preheat your oven to 200°F and line two large rimmed baking sheets (18" x 13") with parchment. Pour the popped corn into a large bowl (at least 6 quarts); remove any unpopped kernels. Set aside.

In a 3-quart saucepan over medium-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally until the sugar dissolves. Boil the syrup, stirring occasionally, for 5 minutes until it reaches 250° to 255°F on a digital or candy thermometer. The syrup will darken slightly.

Remove the pan from the heat and add the baking soda; stir well (the mixture will foam).

Immediately (and carefully) pour the hot syrup over the popped corn and stir until the corn is well coated.
Perfect your technique

Spread the hot caramel corn on the sheet pans. Bake at 200°F for 1 hour, stirring every 15 minutes. 

Remove from the oven and let cool before storing in an airtight container. This recipe doubles and triples well.

Notes:
Want to add a bit of saltiness to your sweet caramel corn? Add 1 cup of roasted, salted peanuts to the bowl of popped corn before pouring on the syrup. Homemade Cracker Jack®!

To make popcorn balls on a stick, omit the baking soda from the recipe. As soon as you can handle the corn without burning yourself, form it into 1-cup balls, inserting a lollipop stick or skewer at one end of each.

Be sure to assiduously remove any unpopped kernels; you'll get most of them by shaking the bowl of popped corn, and scooping out the hard kernels that sift to the bottom. If you don't remove them, the syrup will allow them to adhere to popped kernels, and the next thing you know — ouch! A dental bill.

Aunt Emily's Soft Caramels

Aunt Emily's Soft Caramels

Ingredients:
2 cups sugar
1 cup firmly packed brown sugar
1 cup Butter
1 cup milk
1 cup Land O Lakes® Heavy Whipping Cream
1 cup light corn syrup
1 teaspoon vanilla extra strength

Directions:
Butter 13x9-inch pan; set aside.

Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, 15-20 minutes or until butter is melted and mixture comes to a boil.
BRINGING TO A BOIL

Continue cooking 25-30 minutes or until candy thermometer reaches 244°F or small amount of mixture dropped into ice water forms a firm ball.

CARAMEL STAGE
Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely. Refrigerate 1 hour.

POURED INTO PAN

Cut into 1 1/2 x 1-inch pieces; wrap candies in plastic food wrap. Store refrigerated. 

Pine Nut And Rosemary Brittle

 

Pine Nut & Rosemary Brittle

Pine nuts are an expensive ingredient, so it only makes sense to showcase them in whatever recipe you choose. Rosemary is an unexpected addition, but its presence is subtler than you might think. Rather than over powering, it enhances the flavor of the pine nuts and cuts through the sweetness. Serve with an after-dinner coffee or a simple vanilla affogato.

Ingredients

1 sprig rosemary

1/2 cup (125 mL) unsalted butter
1 1/2 cups (375 mL) pine nuts
1 cup (250 mL) granulated sugar
1/4 cup (60 mL) light corn syrup
1 tsp (5 mL) orange liqueur, such as Cointreau or triple sec (optional)
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) kosher salt

Directions:

Line a baking sheet with parchment paper or a silicone mat.

Strip leaves from rosemary sprig and finely chop 1 1/2 tsp (7 mL). Set aside (see TIP). Reserve sprig.

Melt butter with reserved rosemary sprig in a small pot over medium heat. Stir in pine nuts. Cook, stirring constantly, until butter has browned and pine nuts are golden, about 4 minutes. Immediately transfer to a small bowl and discard rosemary sprig.

Stir together sugar, corn syrup and 2 tbsp (30 mL) water in a medium pot. Brush away any sugar granules from the side of the pot with a wet pastry brush. Set pot over medium-high heat and bring to a boil. Cook, swirling occasionally, until sugar mixture turns light amber and an instant read thermometer registers 360°F (182°C), about 15 minutes.

Lower heat to medium-low, then, 1 at a time, stir in pine nut mixture, liqueur (if using), baking soda and salt. Continue stirring until mixture is uniform and several shades lighter in colour. Pour onto prepared baking sheet. Spread evenly with a heat-resistant spatula, then immediately sprinkle with chopped rosemary. Cool completely, then break into pieces. Brittle can be stored in an airtight container for up to 1 week. Use parchment or waxed paper to divide layers and prevent sticking.

Serves 4 to 6

TIP Rosemary oxidizes quickly after chopping, so if you want to keep its vibrant green colour, prep it after your sugar mixture comes to a boil.

1 sprig rosemary

1/2 cup (125 mL) unsalted butter
1 1/2 cups (375 mL) pine nuts
1 cup (250 mL) granulated sugar
1/4 cup (60 mL) light corn syrup
1 tsp (5 mL) orange liqueur, such as Cointreau or triple sec (optional)
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) kosher salt

1. Line a baking sheet with parchment paper or a silicone mat.

2. Strip leaves from rosemary sprig and finely chop 1 1/2 tsp (7 mL). Set aside (see TIP). Reserve sprig.

3. Melt butter with reserved rosemary sprig in a small pot over medium heat. Stir in pine nuts. Cook, stirring constantly, until butter has browned and pine nuts are golden, about 4 minutes. Immediately transfer to a small bowl and discard rosemary sprig.

4. Stir together sugar, corn syrup and 2 tbsp (30 mL) water in a medium pot. Brush away any sugar granules from the side of the pot with a wet pastry brush. Set pot over medium-high heat and bring to a boil. Cook, swirling occasionally, until sugar mixture turns light amber and an instant read thermometer registers 360°F (182°C), about 15 minutes.

5. Lower heat to medium-low, then, 1 at a time, stir in pine nut mixture, liqueur (if using), baking soda and salt. Continue stirring until mixture is uniform and several shades lighter in colour. Pour onto prepared baking sheet. Spread evenly with a heat-resistant spatula, then immediately sprinkle with chopped rosemary. Cool completely, then break into pieces. Brittle can be stored in an airtight container for up to 1 week. Use parchment or waxed paper to divide layers and prevent sticking.

Serves 4 to 6

TIP Rosemary oxidizes quickly after chopping, so if you want to keep its vibrant green color, prep it after your sugar mixture comes to a boil.

Caramel Apples

Caramel Apples

Ingredients
2 cups sugar
1/4 cup light corn syrup
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
Kosher salt
6 medium very crisp apples (such as Honeycrisp, Red Delicious, Pink Lady or Granny Smith), well washed and dried
Nonstick cooking spray, for the parchment

Directions:
Special equipment: a candy thermometer; 6 candy apple sticks, large lollipop sticks or dowel rods, cut to 5-inch lengths with one end sharpened

Add the sugar, corn syrup and 1/2 cup water to a small saucepan over medium-high heat. Stir a few times before the sugar begins to boil to combine the ingredients. Attach a candy thermometer to the inside of the pan and bring the syrup to a boil. 

Cook until the syrup begins to turn an amber color, then swirl the syrup to even out the color. Continue to cook until the syrup is a deep amber and the thermometer reads between 375 and 380 degrees F, then remove from the heat. 

Carefully pour in the cream and gently whisk to combine. Stir in the butter, vanilla and a pinch of salt until smooth. Keep off the heat but keep the thermometer attached to the pan.

Pierce the apples through the stem ends about halfway through with candy apple sticks. Line a baking sheet with parchment and lightly spray with nonstick cooking spray. 

When the temperature of the caramel reads around 190 degrees F, dip an apple, using the stick as a handle and swirling to coat completely. Allow excess caramel to drip off the bottom and use a spatula to help remove any large amount of caramel, as it will pool around the apple when you set it down to cool on the lined baking sheet. 

Repeat with the remaining apples, gently heating the caramel on the stovetop over low heat, stirring, if it gets too thick for dipping. Allow the caramel to set and cool completely before serving or wrapping apples, about 1 hour. 

Cook’s Note
To add toppings, dip apples in mini chocolate candies, shredded coconut, crushed cookies or chopped nuts immediately after coating with caramel.

Caramel Candy

Five Ingredient Caramels

When it comes to our sweet tooth, we’re not usually too discerning when it comes to how we satisfy our cravings. However, there is one treat that never fails to make us feel good and we just found out there’s an easier way than ever to make it at home! Homemade caramel usually involves using a candy thermometer and being ridiculously attentive to make sure the sugar doesn’t burn and the cream doesn’t bubble over and burn us. With our new version though, all you need is five ingredients (really only 4) and the ability to stir for 10 minutes…if you can do that, you can have these deliciously sweet and perfectly chewy caramels in no time!

Yield: 4 dozen
Ingredients: 

2 cups sweetened condensed milk
1 cup (2 sticks) unsalted butter
3/4 cup sugar
4 tablespoons light corn syrup
1 teaspoon vanilla extract
sea salt, optional

Directions:
Line a 9 X 9 baking dish with parchment paper having a two inch overhang.

Place a medium saucepan over medium heat and combine butter and sugar until butter is melted and sugar dissolved.

Stir in condensed milk and corn syrup, and bring to a boil. Continue to stir constantly and reduce heat to low. Cook mixture until it’s an amber color, about 8 minutes.

Stir in vanilla extract and cook for another 1-2 minutes, or until caramel is a deep amber color.

Pour into lined baking dish, sprinkle with sea salt (if using) and let cool.

Once set, slice caramel into thin strips. Wrap caramels in wax paper or serve as is!

German Chocolate Pecan Pie Bars

German Chocolate Pecan Pie Bars

Ingredients
3 cups pecan halves
1 & 3/4 cups all-purpose flour
3/4 cup confectioners' sugar
3/4 cup cold butter, cubed
1/4 cup unsweetened cocoa
1 & 1/2 cups semisweet chocolate chips
3 large eggs
3/4 cup firmly packed light brown sugar
3/4 cup light corn syrup
1/4 cup unsalted butter, melted
1 cup sweetened flaked coconut

Directions:

Preheat oven to 350°.

Arrange pecans in a single layer of a shallow baking pan. Bake 8-10 minutes or until lightly toasted. Stir halfway through baking.

Line bottom and sides of a 9"x 13" baking pan with aluminum foil, leaving an overhang on two short sides. Grease foil.

Whisk together flour, confectioners' sugar, and cocoa. Add cold butter, and combine with a pastry blender* until mixture resembles coarse meal. Press mixture into bottom and about 3/4-inch up sides of prepared pan.

Bake crust for 15 minutes. Remove from oven and immediately sprinkle chocolate chips evenly over crust. Allow to cool on a wire rack at least 30 minutes.

Place eggs in a large mixing bowl, and beat lightly. Add brown sugar, corn syrup, and melted butter. Whisk together until smooth. Stir in coconut and pecans. Pour evenly over partially baked crust.

Bake 28-34 minutes, or until edges are golden and filling has set. Cool completely on a wire rack. Then, refrigerate for an hour.

Using foil overhang, lift bars from pan and place on a cutting board. Use a sharp knife to cut into bars.