Posts tagged ‘caramel’

August 15, 2010

Caramel Pecan Rolls

  • 1 c. brown sugar
  • ½ c. melted butter
  • 3 tbsp. water
  • ¾ c. whole pecans
  • 3 c. flour
  • ½ c. warm water
  • 2 pkgs. yeast
  • ¾ c. lukewarm milk
  • ¼ c. sugar
  • 1 tsp. salt
  • ½ c. shortening
  • 2 eggs

Mix and arrange in muffin tins. Mix as for buns beating about 4 mins. Then drop by spoon into pans and let rise in warm place until doubled in bulk (30-60 mins). Bake at 375 18-20 mins. Invert pans onto waxed paper. Let stand 5 mins. Remove pans. Yield: 2 dozen rolls.

August 15, 2010

Turtles (Nut Caramel)

Hilda Friesen [Omar’s Wife], 1985

  • 1 c. heavy cream
  • ½ c. milk
  • ½ c. sugar
  • ½ c. yellow sugar
  • ¾ c. light corn syrup
  • dash of salt
  • ½ tsp. vanilla
  • ½ c. chopped almonds (lightly toasted)
  • 2 tbsp. butter

First mix the milk and cream. The mix ¾ of this mixture with the sugars, syrup, and salt. Bring to a boil over medium heat, stirring to dissolve sugar. Set candy thermometer in pot and cook syrup, stirring occasionally to 234 F (soft ball stage). Now very slowly stir in the ¾ c. remainder of cream mixture, so that mix continues to boil. Cook stirring occasionally till 244 F (firm ball stage). Remove from heat, stir in vanilla and butter.

Turtles – omit the almonds (above) but do arrange ¾ lb. of pecans (in 3’s) on greased baking sheet. Dribble caramel over these. When cool, melt choc. (1 c.) chips (semi-sweet) over hot water (being careful not to get it too hot as choc. will turn whitish.) Spoon over carmel turtles. Cool and store in cool, tight container (36 turtles).

August 14, 2010

Caramel Filling and Icing

Eva Neufeld

  • 3 tbsp. butter
  • 3 ½ c. confectioner’s sugar
  • 4 tbsp. caramel syrup
  • 3-4 tbsp. milk
  • ½ c. chopped pecans

Cream butter. Add sugar slowly. Add syrup and milk, a little at a time until right consistency to spread. Reserve 2/3 of this icing for top and sides of cake. Add nuts to remainder and allow to stand about 20 mins before spreading (thickly) between layers. To the plain icing add just enough pink vegetable colouring to make an attractive shade. Cover top and sides.

To make caramel syrup put 2/3 c. granulated sugar in saucepan and melt slowly, stirring until light golden brown. Add slowly 1 c. boiling water and boil gently until consistency of syrup.

August 13, 2010

Caramel Popcorn

Vi Shevkenek [nee Neufeld], from “Company’s Coming”

  • 1 c. unpopped corn kernels
  • 1 c. butter (Vi often uses hard Imperial margarine)
  • 2 c. packed brown sugar
  • ½ c. corn syrup
  • 1 tsp. vanilla
  • ½ tsp baking soda
  • Whole almonds and/or pecans, toasted 5-6 mins at 350 (optional)

Pop corn in hot air popper and place in a large metal bowl with nuts if desired. (Make sure the bowl fits in your oven; if not, use roaster to bake.) In a heavy saucepan, melt the butter, sugar, and syrup. Heat and stir over medium heat until boiling. Remove from heat and stir in vanilla and baking soda. Pour over popcorn. Bake at 250 for 1 hour, stirring every 12-15 mins. Cool thoroughly. Break apart and store in tin or ice cream buckets. Keep “cool” – not in fridge but can be frozen.