Archive for the ‘Candy’ Category

Mummy Cookie Pops

Halloween is almost here and I couldn’t resist making something fun and cute for the Halloween season. These cute little pops are made with your typical Oreo like sandwhich cookie (I used Joe Joes from Trader Joes beacuse I love all things Trader Joe’s!) dipped in white candy melts and decorated. I usually make Halloween cut out sugar cookies with my daughter and let her decorate them with sprinkles, but this year I thought I would try something new.  These were a little hard for Katelyn to help with, but I gave her the task of sorting out the eyes and grouping them by color. Now though the task was easy, it was VERY hard for her to resist eating the whole bowl of mini M&M’s, I mean they are her favorite candy ever! These were a lot of fun to make and making them helped me practice my piping skills (I definitely could use the practice in this arena). I am taking them to our 3rd annual family Halloween party on Saturday and they are sure to be hit! I hope you all have a spooktacular Halloween this year!

 Mummy Cookie Pops
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1 (18 oz.) package Oreo cookies
2 pounds white candy melts
1 cup miniature M&M’s candies
Sucker sticks
Sucker wrappers

Carefully separate Oreo cookies so you have one side with filling and one without.  Melt 1 pound of white chocolate according to package directions.  Dip the end of a sucker stick into the melted chocolate. Gently press the chocolate coated stick into the center of the Oreo filling.  Carefully put the cookie back together.  Repeat with remaining Oreos.

Dip the cookie sucker into the melted chocolate to coat completely.  Place on a wax paper lined cookie sheet. While the chocolate is still soft, place two mini M&M’s eyes about 1/3 of the way down from the top of the cookie. Repeat with remaining cookie suckers.  Melt more white chocolate as needed to coat all of the suckers.  Place remaining melted chocolate into a large zip-top plastic bag and snip off a small corner.  Pipe “mummy wrapping” over the suckers in a random pattern.  Allow cookie pops to set completely before wrapping.

Adapted From: Let’s Dish


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Caramel Corn

Caramel Corn


Munchy crunchy yummy caramel corn! Now who doesn’t love caramel corn, especially this time of year? This caramel corn is super easy to make and it is oh so delicious! It has just the right amount of caramel and crunch, it is just perfect. I packaged it up to take with us this weekend on our annual family campout. I can’t wait to share this yummy treat with everyone!

The caramel sauce does require one particular ingredient that I am not a big fan of, the dreaded corn syrup. I went on a search for a substitute and though there are pleanty of substitutes for corn syrup as a sweetener, there really aren’t many ways around it when making candy. I found a recipe that does not use any, but I was afraid that the caramel just wouldn’t set up like it should (I plan to try it another time to compare though). I read this article by the well respected David Lebovitz and I felt it made a lot of sense. It is much different when you use the corn syrup in your own recipe than when you are buying the high fructose version in processed foods. The Karo brand corn syrup no longer contains high fructose corn syrup either. When at my baking class the other day, I asked the chef there and she said that they use glucose (which they buy in bulk from a baking supply store), and I used it in the batch that we made there and it didn’t taste any different from this batch that I made at home. I researched this a little bit when I got home to see if I could find it at a whole food market. It turns out that Wilton caries a glucose that you can buy to use in making gum paste, however it is still glucose from corn syrup! So when you buy light corn syrup at the store you are getting the whole syrup, the fructose and the glucose portions, and the glucose is obviously just glucose. Since it all came from corn syrup anyway and since this is candy and not something we eat that often or that much of, I felt better just sticking to the recipe.

Regardless of the corn syrup, I highly recommend this tasty treat. It isn’t something anyone of us should eat that much of anyway, even though it is so hard to stop once you start!

Caramel Corn
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1 cup popcorn kernels, unpopped
1 cup (2 sticks) unsalted butter
½ cup light corn syrup
2 cups packed light brown sugar
1 tsp. kosher salt
½ tsp. baking soda
1 tsp. vanilla extract

Pop popcorn using your preferred method.   Place the popped popcorn in a very large bowl (or two large bowls).  Make sure there is enough room in your bowls for tossing the popcorn.

Preheat the oven to 250° F.  Meanwhile, to make the caramel, melt the butter in a 2-quart saucepan set over medium heat.  Once the butter is melted, mix in the corn syrup, brown sugar and salt.  Increase the heat to medium-high and bring the mixture to a boil, stirring frequently.

Once the mixture reaches a boil, let the mixture continue to boil for 5 more minutes stirring.  Remove the mixture from the heat, stir in the baking soda and vanilla extract.  The mixture will bubble up and become frothy.  Pour the caramel sauce over the popcorn in the bowl(s) and toss to coat thoroughly.

Spread the popcorn evenly onto two large baking sheets lined with parchment paper.  Bake for 50-60 minutes, removing from the oven to toss/stir every 10 minutes.  After 50 minutes, test a cooled piece of popcorn.  If it is not completely crispy, then bake for 10 more minutes.

Remove the baking sheets to a wire rack and allow popcorn to cool completely before breaking apart for serving or packaging

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