Salted Pumpkin Caramels- Our New Thanksgiving Delight

Every now and then, a holiday screams for a little something new to tease your tate buds. Something straying from the norm pie choices and family favorites. For our Thanksgiving day, these homemade salted pumpkin caramels were just the ticket. Same ol' fall flavors remixed into creamy, bite-sized melt in your mouth caramels.

I think I will make these for every Thanksgiving feast.

I have made caramels mutiple times. This was the easiest recipe as of yet. Follow the instructions and there is no messing this up. I can say this confidently because if there was a way to mess these up, I would have done it!

Salted Pumpkin Caramels
Source: Food 52
Makes 64, 1-inch caramels

2/3 cup unsalted pepitos (pumpkin seeds) (I didn't use these)
1 1/2 cups heavy cream
2/3 cup pumpkin puree
1 teaspoon pumpkin pie spice
2 cups white sugar
1/2 cups light corn syrup
1/3 cup good maple syrup
1/4 cup of water
4 tablespoons unsalted butter, cut in chunks
1 teaspoon lemon juice
3/4 teaspoon fleur de sel (sea salt)

Dry toast the pepitos in a skillet until they start to pop. (I skipped this part) Line the bottom and the sides of an 8-in square glass pan with parchment. Butter the parchment on the sides of the pan. I didn't have parchment, I used wax paper and it worked just fine. Evenly spread out the toasted pepitos on the bottom of the pan, on top of the parchment.

In a saucepan, combine heavy cream, pumpkin puree and spices. Get this mixture quite warm, but not boiling. Set aside. In a second heavy bottomed pan, with sides at least 4 inches high, combine the sugar, both syrups and water. Stir until the sugars are melted, Then let it boil until it reaches 244 degrees (the soft ball point on a candy thermometer). Then very carefully add the cream and pumpkin mixture, and slowly bring this mixture to 240 degrees on a on a candy thermometer. This can take awhile -- like 30 minutes -- but don't leave the kitchen, watch it carefully and stir it more frequently once it hits 230 degrees to keep it from burning at the bottom of the pan. As soon as it reaches the 240, pull it off the heat and stir in the butter and lemon juice. Stir vigorously so that butter is fully incorporated.

Pour the mixture into the prepared pan. Let cool 30 minutes and sprinkle the salt over the top. Let the caramels fully set (at least 2 hours) before using a hot knife to cut them into 1-inch squares and wrapping them individually in waxed paper.

Sugar Cookie Truffles - For St. Patty's Day

These truffles were the perfect solution for an excess of stale sugar cookies I had this week. They were easy and would be a great, kid activity. I know my boys love rolling things into balls. You can dye these any color. I chose green for St. Patrick's Day this week! Yum! They are light and not too rich. I could pop a couple before the satisfaction came. Unlike rich chocolate truffles where one a day will do ya. Anyways, what a fun St. Patrick's Day treat for teachers, neighbors, friends, co-workers, etc. Bag them up in clear treat bags, tie with a green ribbon and attach a scrapbook Shamrock with a note.

Sugar Cookie Truffles
Source: Cookies and Cups

Toss the following ingredients into your shopping cart

1 16 oz. package of sugar cookie dough or homemade (see notes below)
1.5 oz room temp cream cheese
4 oz white melting chocolate OR 1 cup white chips
1 T. shortening
sprinkles for garnish

Put your apron on and ...

Bake cookies according to package directions...BUT baking until cookies are crisp, but NOT burned. The original recipe says to bake at 325, but I baked at 350 for a few extra minutes and got good results. Cool cookies completely on wire rack before moving on to the next step. I had extra leftover homemade sugar cookies. I used about 15 medium sized cookies of various shapes. I added more cream cheese. I just kept adding cream cheese until the mixture could be rolled into a ball and it kept its shape.

Line baking sheet with wax paper or silicon baking mat. Crumble the cookies into the food processor. Process until the cookies are a fine crumb. Add the cream cheese and process until the mixture starts to hold together. Don't worry it won't be too sticky. Roll mixture into 1" balls placing on prepared baking sheet and chill in refrigerator for 30 minutes to an hour. * or freeze for 10-15 minutes.

Melt white chocolate and shortening on medium power in 30 second intervals until just melted, stirring well after each interval. Dip each ball into white chocolate with a fork tapping off the excess. Return to baking sheet to set. Sprinkle with sprinkles while white chocolate is still wet. Let set and enjoy!

St. Patty's Creamy Mint Fudge

Hello again Winter! I sure didn't miss you! Where did Mr. Sun go?! I hate this back and forth time of the year here in Colorado where you are literally guessing every day whether or not to wear a coat. Brrr! I think I will have to do another countdown to Mexico post tomorrow to warm back up!

I have been obsessing lately over what to bake for Easter. But...this week...I am baking for St. Patty's Day. Get ready for some green treats over the next week.

This fudge was EASY and delish. Creamy and light. I WILL be making this again...next time adding more mint extract...I want them a little mintier. The sky is the limit with these bad boys. Change the color to yellow and substitute lemon extract for the mint. Change the color to a rosy red and substitute the mint extract for raspberry extract or cherry. Let me know what you discover...

Creamy Mint Fudge
Source: Celebrating Candy cookbook

Throw the following ingredients into your shopping cart...

2 6 oz. packages white baking chocolate, chopped
1/2 cup sweetened condensed milk
1 1/2 tsp. vanilla extract
1 teaspoon mint extract
10 to 15 drops green food coloring (I used one dip of the back of a spoon of gel paste coloring)
1 cup powdered sugar
1/2 cup semisweet chocolate chips

Put your apron on and ...

Line an 8 inch pan with aluminum foil.

Combine white chocolate and sw. condensed milk in a medium saucepan. Stirring constantly, cook over low heat; stir until chocolate melts. Stir in extracts, food coloring, and powdered sugar. Spread evenly into pan. Chill 30 minutes until firm and set.

Melt chocolate chips in microwave stirring every 30 seconds or so til melted. Spread over fudge and chill until set at least 15 minutes.

Makes about 40 1 inch squares.

Star Candy Cupcake Toppers

I am skipping Clean Eating Thursday this week...maybe tomorrow I can whip up some Clean Eating Friday something or other... we will see. Tonight I will share the simple, easy star cupcake toppers I posted yesterday...LOVE these!! Don't you love things that make people go, "WOW!" and require very little effort?! I know I do. I recently discovered the magazine Semi-Homemade. It is totally this philosophy...hmmm...that would be a great give-away... Anyways, what was I saying? I love to wow people on very little effort. Hey! Who doesn't, right? No one likes to say, yeah... I spent 10 hours doing this. I don't- people will think I have no life??!!

Here is what you need...

Wilton star candy mold

Wilton candy melts (I used red, blue, green, and yellow)

Here is what you do...

Melt candy melts one color at a time in a microwave safe bowl for about 1 minute, stirring at 30 seconds. Fill each mold with a 2 spoon method. Scooping with one spoon, scraping with the other. After you fill about 4 molds, spread out each mold so it is even and scrape with a small bench scraper, paper towel, or tidy up mold with your finger. Continue filling all the molds. If you wait to spread and tidy up each mold at the end...the ones you started with will already be setting. Does that make sense? Lightly tap the mold on the counter a few times to settle the candy into the small crevice of the mold. Put in freezer for 3-5 minutes. The underside (tops of the molded stars) should like foggy if they are set. Turn upside down and they should slide right out. I like to run my fingers along the edges of the candy molds to clean them up and even up the edges. Stick on the top of a cupcake. These candy stars can be stored in the fridge or at room temperature for quite a while...read candy melts package for specifics.

Taking Classes! And Oreo Truffles.

First of all!!! Thanks for all your Valentine's Day orders! I promise to get you your orders on time, delicious, and cute as ever! If you haven't ordered yet...check this out!

On Saturday, I took my first class at Cake Crafts. It was like three hours in heaven. I had so much fun. I came up the stairs of this little shop here in Denver, and saw my instructor... a spunky little old lady named Helen Sembra. According to store legend (I am assuming it to be a fact) she is Wilton's #1 instructor, the only instructor of gum paste, and the wall had plaques displaying the number of students she had taught so far ( I believe the latest was 9,000). She was a crack up with her own terms and quirks. I can only imagine myself with this much spunk at 82 years of age. Her wisdom was CRAZY. She knew crazy facts and tips for every step along the way. My pen couldn't take notes fast enough. I signed up for her gum paste flowers class and her intro to cake decorating class. Can't wait!

Saturday was a candy making class. Every Christmas we all hold our breath until Paul's talented sister Christine brings out her candies. I am salivating just thinking of them. She makes truffles, peanut butter cups, coconut and caramel chocolates, and chocolate covered cherries. We learned how to make all these. I may never conquer them like Christine does, but I can't wait to try.

Here are some pictures of Christine's Chocolates. And I have included a fun and easy truffle recipe I shared with the class on Saturday....Oreo truffles.

Oreo Truffles

Source: word of mouth

1 package (18 oz.) Oreo cookies crushed into small pieces (great job for the kiddos)

1 8-oz. package cream cheese, softened

White or Chocolate melts for dipping (I have used chocolate chips w/ great results...see bag for instructions with dipping. Nestle says add 1 Tab. of shortening for every 1 cup morsels)

Mix crushed Oreos and cream cheese until well-combined. Either use a food processor or a ziplock and blend with your hands (a lot harder but all I had). Roll into 1-inch balls and place on baking sheet or tray. Refrigerate until firm, 3-4 hours (or stick in the freezer for about an hour). Using 2 forks (or a spoon, but forks always work better for me), dip Oreo balls into chocolate coating and place onto waxed paper to harden. Chill and serve cold or room temperature. Makes about 30 truffles.

Marshmallow Fudge without the Fluff

Well, a vacation is a vacation and mine was MUCH needed. I don't even care that all my boys were sick, that we barely left the house, or that Wyatt, who is usually so good became possessed. (seriously, something happened to that child while we were gone...) I didn't even care that an 8 hour car ride turned into 11 hours and that the above child whined or screamed almost the whole way home...it was a VACATION and I am so grateful for it. Anyways...I'm BACK and I have so many fun posts and delicious recipes to share.

What was your favorite thing you ate over the holidays? Me? My favorites were all my mom's classics: meatloaf, beef stroganoff...yum. And some new favorites: a delish and healthy spinach artichoke dip, minty meringue chocolates, Christine's chocolates, and my new favorite fudge recipe that is sooo easy. I will share all of these with you in the weeks to come. For now, make this fudge for a New Year's Eve Party!!

Please forgive the above photo. It does not do this fudge justice. BUT...now I have my new camera when my pro photographer gal pal is not around. AND...I am taking photography classes starting in two weeks. Stay tuned and I can share tips with you guys as I learn!

Marshmallow Fudge without the Fluff
Source: My dear friend Shelley Pesta gave me her mother-in-laws coveted recipe ...in her own words...

In a glass bowl: 2 cubes butter, 12 oz choc chips & 1 tbsp vanilla (waiting on counter until the end) (don't blend)
In a nonstick pan: 12 large marshmallows, 12 oz evaporated milk & 4 cups sugar
Stir everything in pan & apply heat (med/hi) Don't stop stirring!!! Bring to a boil (make sure not to scorch bottom)
Boil for 6 min (liquid will have bubbles popping and pulling away from the pan sides)
Dump the hot liquid over the mixture in the glass bowl & stir
Pour contents of glass bowl on a cookie sheet sprayed with Crisco or butter
Put in fridge to set

To Do Lists and English Toffee

Check, Check, Double Check...things off my to-do list that is! I feel like I have been living the last weeks by my to-do list. I LOVE scratchin' things off it. Blogging has been on the list...sorry it kept getting pushed to the next day! ARG!!! This holiday has been so busy. I think each of us feels busier than ever. What have I been up to since my last post? Orders!!! Last week I made some super cute owl cookies (I will share with you soon), some roll orders, 4 dozen sugar cookies, 2 dozen chocolate chip cookies with candy cane Hersheys Kisses (these were scrumptious! Try adding these kisses to your fav. choc. chip cookie recipe!) , and I made delish treats for a Christmas Party. Every year, Paul and I spend a whole day baking, plating, and delivering cookie plates to our neighbors, friends, and church friends. This year it took two days! We delivered about 35 plates of fudge, sugar cookies, licorice caramels, oreo truffles, chocolate peppermint cupcakes, and peanut butter kiss cookies. It was so fun! Check, check, check that off my list!!

I have a friend whose husbands is obsessed with English Toffee. I made it for him two years ago and ever since...whenever he sees me, he asks, "when you makin' those toffees again...?" Well, this was the year. Happy Birthday Jeff! Hope you enjoyed your gift!

English Toffee

Source:Group recipes.com

Put in your shopping cart:

1 stick, plus 6 Tab. butter

1 cup sugar

2 Tab. cold water

1/2 cup chopped pecans

1 6 oz. bag choc. chips

Put on your apron and...

Prepare cookie sheet with wax or parchment paper (silicone baking mats also work). Chop nuts now if they are not pre-chopped.

Bring to a boil butter, sugar and water. Stir constantly for about 15 minutes at a rolling boil. Cook to a brittle stage on your candy thermometer 300 to 310 degrees. Remove from heat, add nuts, Add vanilla and salt. Pour onto prepared cookie sheet about 1/4 inch thick. Cool slightly, top with chocolate chips while toffee is still warm. Spread chips as they melt and sprinkle with more nuts. Cool completely and break into pieces.

Bake Till You Drop!!! And...Licorice Caramels

Yesterday I posted about being SUPER busy...well, here is why...Ben's Preschool had a little fair and I, being the crazy, over-achiever I am volunteered to do a Bake Sale Table. Such a great idea and I was grateful for the affordable marketing opportunity. However, in order to make sure everything was super fresh I had to make it all the day before. This resulted in pure insanity and no sleep! I was a crazy person the next day, but, looking back, it was so fun.

Sometimes when you are home all day with the kiddos, you forget that there is a big, wide world out! It was so great to meet other ladies with their little businesses...immediate bonding! And to each of you ladies out there...good luck...I wish you the best! For this little event I baked chocolate peppermint cupcakes and white chocolate vanilla cupcakes...YUM! And they turned out so festive! I will be posting these bad boys in the following weeks to come. I also attempted caramels for the first time. I made black and red licorice caramels that were a hit. Candy is so time consuming to make...seriously! I also sold chocolate chip cookies and sugar cookies and my homemade rolls. I did not become a millionaire ... I barely covered my table and supplies... but I am hopeful that I made some good contacts. RIGHT?!!! Here are some picture of The Baking Box 's first "BIG" event. (I use the term "big" loosely as there were only four tables :) )

I have some friends begging for me to post my black licorice caramels. Dang it! I didn't take a picture. So... I will post the recipe now and add a photo in later! Happy caramel making!!!

Licorice Caramels

1 14 oz. can sweetened condensed milk

1 1/2 cup corn syrup

1 cup butter

2 cup sugar

1/4 tsp. salt

2 tsp. anise oil/extract

1 tsp. black paste food color

Butter a 9 X 13 pan liberally, set aside. In a heavy saucepan, combine condensed milk, corn syrup, butter, sugar, and salt. Place over medium heat and stir with a wooden spoon until well mixed. If sugar crystals are present, wash down sides of pan with wet pastry brush.

Clip on candy thermometer. Cook, stirring constantly, to 244 F (120 C) or firm-ball stage (for harder candy cook to 245 to 250 degrees). I stirred mine on my gas stove set at number 6 for about an hour...pull up a chair and make yourself comfortable...if you stop for too long, it burns. Once it hits the temperature you want quickly add flavoring and color and blend well. Without scraping, pour into prepared pan. Allow to stand at room temperature overnight. Cut into 1 inch squares. Wrap in waxed paper of plastic wrap. Makes approx. 160 pieces.

Variation: Red Licorice Caramels- Use 2 tsp. cherry oil /extract and 1 tsp. red paste food color.