Ooey Gooey Goodness...Caramels

I love these caramels. They are sweet, smooth, silky, soft and decadent. My aunt Nancy makes these caramels every year for Christmas. These caramels hold many wonderful Christmas memories for me and they are definitely a Christmas tradition that I want to carry on.

When I wanted to make these, I realized I didn't have a candy thermometer. I called all over Mankato to find one. Everywhere was sold out...I was crushed and losing hope. But then, I had a brilliant idea to call over to Cooks & Co. in St. Peter which is only about 10 minutes away. They had tons in stock and let me tell you that store is pure heaven. A store filled with only wonderful cooking tools and gadgets. Anyways, I love these babies so much I made a special trip just for that candy thermometer.

This caramel recipe stays nice and soft and chewy. These will make a wonderful addition to your Christmas treats or to your satisfy your sweet tooth any time of year. These will take all your will power to not eat the whole pan. Yum Yum!

Caramels
From Aunt Nancy
Yield: 1 9x13 pan
Cut into 40 caramels, 1 caramel = 3 POINTS+ per piece
Cut into 32 caramels = 4 POINTS+ per piece

2 c. sugar
3/4 c. light corn syrup
1/2 c. butter
2 c. heavy cream
*You will need a candy thermometer

Butter a 9x13 pan. In a large sauce pan, combine sugar, corn syrup and 1 c. of the heavy cream. Over medium heat, bring this mixture to a boil stirring constantly. Stir in the remaining 1 c. heavy cream and cook over medium high heat until candy thermometer reads 245 degrees, stirring occasionally. Immediately pour into buttered pan. Allow to set at room temp.
*Do not scrap bottom of pan otherwise you'll end up with hard bits in your caramels and that's no good.

You can leave these in the pan and cut into squares or you can wrap them up wax paper rounds that you can purchase for caramels. Store these at room temperature.

Homemade "Instant" Pancakes

I know...I know...this title sounds like an oxymoron but you can indeed have homemade instant pancakes. Mind boggling, I know!! These golden crusted beauties frequently appear on our Saturday morning breakfast table, and if we are being completely honest, they make an occasional supper appearance as well.

Pefectly tender, not too cakey but retaining all the wonderful fluffiness a pancake should. Top these off with real maple syrup (please only the real stuff, trust me you will never go back to that glorified corn syrup) and perhaps some candied pecans. Go ahead, once these lovely breakfast companions hit the griddle, toss one some chopped banana, blueberries, strawberries or even chocolate chips if your are feeling really crazy.


Now I know you are dying to know how homemade and instant can go together. The dry indgredients combine to make up a mix that can be stored for up to 3 months in an airtight container. Then when you are ready, you just combine some wet with some dry and viola pancakes! Ok are you ready for this...

Alton Brown's "Instant" Pancake Mix

6 c. flour
1 1/2 tsp. baking soda
3 tsp. baking powder
1 Tbsp. salt
2 Tbsp. Sugar

Combine all ingredients in lidded container and shake to mix. Store for up to 3 months.


Alton Brown's Instant Pancakes
adapted from FoodNetwork.com

2 eggs, seperated
2 c. buttermilk
4 Tbsp butter, melted
2 c. Alton Brown's "Instant" Pancake Mix
1 tsp vanilla
Butter or Cooking Spray for greasing the griddle

Heat your electric griddle or skillet to 350 degrees.

Whisk together egg whites and buttermilk. In a seperate bowl whisk together melted butter and egg yolks. Combine the buttermilk mixture and the butter mixture and whisk until thoroughly combined. Place dry pancake mixture in large bowl and pour egg/buttermilk/butter mixture over top and add vanilla. Whisk until just combined. Don't work out the lumps, the mixture will be lumpy. Grease your hot griddle with butter or cooking spray Ladle on a scant 1/4 c. of batter and sprinkle with chopped fruit in desired. When bubbles begin to set around the edge of the pancake and the griddle side is golden, flip over and continue to cook 2-3 more minutes. Serve immediately or keep warm in a warmed oven.

Now, if you want to top with candied pecans, here is how I make mine:

In a dry frying pan toast pecans until fragrant over med-high heat. Then drizzle enough PURE maple syrup over pecans to coat all pecans and stir. Continue to cook stirring constantly until maple syrup has cooked into pecans and has stuck to pecans and no longer sits in frying pan. Yum, Yum!

Oh yes...this is what's for breakfast