Rocky Mountain Recipes 12-17-12
January 14, 2013
Sharon Raasch • Imperial, Neb.
2 t. plus 2 c. Butter
2 c. Sugar
2 Tbsp. Light Corn Syrup
2 t. Kosher Salt
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2 c. Toasted Pecans, chopped
Grease the bottom and sides of a 10-by-15-inch jelly roll pan with 2 teaspoons butter and set aside. Put remaining butter, sugar, corn syrup, salt and 1/2 cup water into a medium pot and bring to a boil over medium-high heat while stirring constantly. Attach a candy thermometer to inside of edge of pot and cook, continuing to stir constantly, until sugar mixture is deep golden brown and registers 310 degrees, about 20 minutes. Pour the hot toffee onto the prepared pan and using oven mitts, tilt and turn the pan to fill it evenly. Sprinkle the pecans over the top. Refrigerate toffee until it hardens, about 1 hour, and then break into bite-size pieces. Serve toffee immediately or store in an airtight container in refrigerator for up to 2 weeks.
Christmas Hard Candy
Iola Egle • Bella Vista, Ark.
2 c. Sugar
1 c. Water
3/4 c. White Corn Syrup
1/2 t. Oil of Cinnamon
Food Coloring, if desired
Mix sugar, water and corn syrup. Cook to hard crack stage. Add oil and coloring. Pour in buttered pan to harden. Break in pieces.
Coconut Date Nut Slices
Helen Druse • Lafayette, Colo.
1 c. Dates, chopped
3/4 c. Sugar
2 Eggs, well beaten
1 c. Nuts, chopped
1 t. Vanilla
2 c. Corn Flakes or Bran
2/3 c. Coconut
Combine dates, sugar and eggs in skillet. Cook over medium heat, stirring constantly until mixture pulls away from sides of pan, 5 minutes. Remove from heat. Stir in nuts and vanilla. Stir in cereal and cool slightly. Moisten hands in cold water and shape mixture into 6-inch logs about 1-1/2 inches in diameter. Roll in coconut. Wrap in wax paper and chill at least 1 hour. Cut into thin slices. Makes about 2 dozen.
White Chocolate Cherry Bark
Marlene Maurer • Lakewood, Colo.
2 Tbsp. Almonds, sliced
1/3 c. Dried Cherries, chopped
1 oz. Small Salted Pretzel Sticks, broken into 1/4-inch pieces, about 2/3 cup
1 (12 oz) pkg. Premium White Chocolate Chips
Place almonds in a skillet over high heat. Cook 2 minutes or until lightly browned, stirring frequently. Remove from heat. Combine almonds, cherries and pretzels in a bowl. Set aside half of mixture. Place chocolate in a 1-quart glass measure. Microwave at high 1-1/2 minutes or until chocolate melts, stirring every 30 seconds. Add chocolate to bowl with pretzel mixture and stir well. Spread chocolate mixture evenly into a 12-by-7-inch rectangle on a jelly-roll pan lined with parchment paper. Sprinkle remaining pretzel mixture evenly over chocolate, pressing lightly to adhere. Freeze 10 minutes. Break into 16 pieces.
Jello Chocolate Pudding Fudge
Nancy Howes • Marlow, Okla.
1 (8 squares) pkg. Bakers Semi-Sweet Baking Chocolate, divided
1/2 c. Butter or Margarine, divided
1/3 c. Water
1 (4 oz) pkg. Chocolate Jello Instant Pudding and Pie Filling
3 c. Powdered Sugar
Microwave 4 chocolate squares, 6 tablespoons butter and 1/3 cup water in large microwavable bowl on high 2 minutes or until butter is melted. Stir. Add the dry pudding mix and stir until well blended. Add powdered sugar, 1 cup at a time, stirring well after each addition. Press into foil lined 8-inch square pan. Microwave remaining 4 squares of chocolate and 2 tablespoons butter on high for 1-1/2 minutes or until chocolate is completely melted. Spread over pudding mixture. Chill 2 hours or until firm. Cut into 48 (1-inch) squares.
Marcey Dyer • Pierce, Colo.
1 (16 oz) pkg. Chocolate Chips
1 (14 oz) can Sweetened Condensed Milk
2 Tbsp. Butter
4 c. Popped Popcorn
1 c. Slivered Almonds or Coarsely Chopped Pecans
1 t. Vanilla
Butter a 9-by-13-inch pan and set aside. Melt chocolate chips with sweetened condensed milk and butter in a large pan, stirring until smooth. Remove from heat. Stir in popped popcorn, almonds or pecans and vanilla. Spread mixture evenly in prepared pan. Chill 2 hours or until firm. Remove from pan and cut into squares.
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