Recipes - Christmas sweets and confectionary

[Randi]

I just made half a portion of these for the first time and I think they turned out perfect. Quite easy, actually.

Cream Caramels

approx. 56 pcs .

½ l whipping cream 38%
250 g sugar
125 g glucose (glucose syrup is available in well-stocked supermarkets )

Cook all ingredients on medium heat in a thick bottomed pot until it is golden. Stir occasionally, this is especially important after about 10 min - don't leave it! It takes about 20-25 min. to make, but it's worth it. The caramel should be dark golden, thick and chewy.

Remove the pot from the heat. Set aside a small sample on the kitchen table when you have a feeling that the caramel is ready cooked. You will then quickly be able to assess whether the caramel will be too soft in texture and thus should be cooked more.

The caramel is poured into a container 18 X 18 centimeters which is lined with a butter oiled cookie sheet on both the bottom and sides.

Let the caramel cool at room temperature, preferably until next day - alternatively 4-5 hours-
Cut it out in approx. 56 pieces and wrap them individually in cellophane.

The pot is quite easy to clean... put some hot water in along with dish washing soap.

Enjoy!

[Karen]

I can help eliminate the "Set aside a small sample on the kitchen table when you have a feeling that the caramel is ready cooked."

Get a glass of cold water, and drop a bit of the caramel from the spoon into the water - if it forms a ball on the way to the bottom, and just flattens a bit when it hits, you are at "soft ball stage." If it flattens completely, keep cooking!

[Randi]

Thank you, Karen, that's a smart trick! It is cooling now, but I wonder... should I really leave in the kitchen until tomorrow? I mean, it has whipping cream in it, so wouldn't it go bad?

[Karen]

Thank you, Karen, that's a smart trick! It is cooling now, but I wonder... should I really leave in the kitchen until tomorrow? I mean, it has whipping cream in it, so wouldn't it go bad?

The sugar and the cooking "cures" the cream, so you need not worry about it going bad.

[Randi]

Oh, that's good - and it's probably easier to cut tomorrow if I don't put it in the fridge. Now let's hope that Lucy will leave it alone! She still hasn't been on the kitchen counter.

[Karen]

Oh, that's good - and it's probably easier to cut tomorrow if I don't put it in the fridge. Now let's hope that Lucy will leave it alone! She still hasn't been on the kitchen counter.

I would definitely "tent" it with aluminum foil, just in case she gets curious!

That was the method I learned from my grandmother years ago, before we owned a "candy thermometer" and still the one I use, as then I don't have an extra item to clean, and it is just as accurate! If I am doing something pickier, I will use the thermometer, though!

[Lady's Human]

I can help eliminate the "Set aside a small sample on the kitchen table when you have a feeling that the caramel is ready cooked."

Get a glass of cold water, and drop a bit of the caramel from the spoon into the water - if it forms a ball on the way to the bottom, and just flattens a bit when it hits, you are at "soft ball stage." If it flattens completely, keep cooking!

I use a spoon resting on an ice cube. If it cools and feels correct, it's done.

[Randi]

Actually, I made "caramels" yesterday, but they were hard as a rock. Last time, they were too soft. The taste is good, but I need a hammer to be able to eat it.

The only difference I made, was to use the healthy brown sugar, instead of white, and I may have used less Glucose. Hmm, will try again tomorrow, I have normal white sugar now.

[Lady's Human]

Actually, I made "caramels" yesterday, but they were hard as a rock. Last time, they were too soft. The taste is good, but I need a hammer to be able to eat it.

The only difference I made, was to use the healthy brown sugar, instead of white, and I may have used less Glucose. Hmm, will try again tomorrow, I have normal white sugar now.

You just cooked them a little too long. There's a fine line between softball and hard crack, it doesn't take much to cross the line and wind up with hard candy.

[cassiesmom]

Oreo truffles

36 OREO Cookies, finely crushed, divided
1 pkg. (8 oz./225 grams) cream cheese, softened
16 ounces (455 grams) Semi-Sweet chocolate, melted

RESERVE 1/4 cup (112 grams) cookie crumbs. Mix cream cheese and remaining cookie crumbs until blended.

SHAPE into 48 (1-inch / 2.5cm) balls. Freeze 10 min. Dip in melted chocolate; place on waxed paper-covered rimmed baking sheet. Sprinkle with reserved cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in a tightly covered container.

--I've made these one time, with half the ingredients. It was a little messy because I wasn't smart about crushing the cookies, but my family sure liked them. I wonder if you could dip them in melted white chocolate, so they'd look like snowballs.