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DAY 9: Root Beer Float Fudge
I found this recipe on Shugary Sweets and thought it would be fun to try. If you are looking to make something a little bit different this year, this is it! Root beer flavored fudge swirled with a white chocolate marshmallow layer. You might want to warn people before they eat it; it may look like chocolate, but it definitely doesn’t taste like it!
Recipe adapted from Shugary Sweets
RECIPE:
Filed under Cookies
A delicious homemade salted caramel sauce that makes a perfect dip for apples or other fruit, and an amazing topping on ice cream and so many other desserts.
The caramel can be kept at room temperature for several weeks. If it thickens too much to drizzle, heat in the microwave for 20 seconds and stir.
Here are a few things to try your caramel sauce on:
Pumpkin Cupcakes with Salted Caramel Frosting
Salted Caramel Banana Cream Pie
RECIPE:
DAY 9: Chocolate M&M’s Cookies
M&M’s always make cookies more fun! This is a simple drop cookie recipe that starts on the stovetop, so you don’t even have to soften your butter. Double chocolate deliciousness.
RECIPE:
DAY 5: Apple Cider Caramels
Sweet and chewy homemade caramels with the tang of apple cider and hint of cinnamon. These taste just like autumn!
RECIPE: Continue reading
Here is a quick recap of our yearly baking madness! Scroll to the end for links to even more cookie deliciousness.
A very Merry Christmas to family and friends far and near!
DAY ONE: Snow Capped Christmas Trees
DAY TWO: Chocolate Fudge Toffee Cookies
DAY THREE: Cinnamon Pecans
DAY FOUR: Molasses Crinkles
DAY FIVE: Peanut Butter Cup Cookies
DAY SIX: Butter Pecan Spiced Cookies
DAY SEVEN: Nutella Fudge
DAY EIGHT: Stained Glass Christmas Cookies
DAY NINE: Almond Toffee Triangles
DAY TEN: Cream Cheese Mints
DAY ELEVEN: Maple Cream Sandwich Cookies
DAY TWELVE: Homemade Caramels
More Christmas Cookies and Treats:
1st Annual Twelve Days of Christmas Cookies (2009)
2nd Annual Twelve Days of Christmas Cookies (2010)
3rd Annual Twelve Days of Christmas Cookies (2011)
4th Annual Twelve Days of Christmas Cookies (2012)
5th Annual Twelve Days of Christmas Cookies (2013)
DAY 12: Homemade Caramels
Soft and chewy homemade caramels. This recipe uses sweetened condensed milk, so they come together faster than starting with a true caramelized sugar base. This method also produces very consistent results, with little chance of gritty caramels or seizing.
If you don’t have (or don’t want to use) sweetened condensed milk, try this recipe for Salted Caramel Sauce, and cook it to about 245°F.
The hardest part of making these is not popping one in your mouth every time you walk past their container.
This recipe (cooked to a lower temperature, about 235°F) can also be used to make a homemade filling for these Chocolate Caramel Thumbprints:
RECIPE:
1 cup unsalted butter
1 can sweetened condensed milk
2 cups brown sugar (light or dark)
1 cup light corn syrup
2 Tbs heavy cream
2 tsp vanilla extract, or seeds from 1 vanilla bean
½ tsp sea salt
Line an 8×8” pan with parchment paper, allowing the paper to hang over the edge on 2 sides.
Combine butter, sweetened condensed milk, brown sugar, corn syrup and heavy cream in a large saucepan. Bring to a boil over medium heat. Place a candy thermometer on the side of the pan. Reduce heat to medium low, maintaining a low but continuous simmer, until caramel reaches 245°F, stirring occasionally. This will take about 25-30 minutes. Remove from heat and stir in vanilla and salt.
Pour hot caramel into lined pan (do not scrape the sides of the cooking pan when you pour it into the square pan). Cool, uncovered, at room temperature until completely cooled and firm. Remove from pan and cut into pieces. Wrap individual pieces in waxed paper.
CARAMEL FILLING OR SAUCE: To use as a filling for thumbprint cookies, or as a caramel sauce, cook caramel to 235°F (soft ball stage) for caramel filling, or slightly lower for a caramel sauce.
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