Jacob's Chewy Salted Caramels

 Chewy Salted Caramels 

Our favorite Christmas treat to give to neighbors. 

Ingredients

- 2 sticks butter 

- 4 cups sugar 

- 2 cups white corn syrup 

- 1 tsp salt 

- 2 cans evaporated milk 

- Thick sea salt 

Directions 

Bring to a boil

Stirring constantly, add 2 cans of evaporated milk slowly for over 10 minutes per can. 

Caramels should reach 235-238 degrees. 

Pour in parchment paper lined pan, sprinkle thick sea salt on top. Cool overnight, and cut into caramel sized pieces in the morning. 

Raspberry Pancake Syrup

 

Raspberry Pancake Syrup

• ▢2 cups raspberries fresh or frozen
• ▢1 cup white sugar
• ▢1 cup water
• OPTIONAL: 
• ▢2 tablespoons cornstarch
• ▢Splash of water

Raspberry Pancake Syrup

• Add the raspberries, sugar, and water to a small saucepan on the stove. Bring the mixture to a boil over medium-high heat, stirring every so often to help dissolve the sugar.
• As the raspberry mixture heats, stir together the cornstarch and water in a small cup to make a slurry. Add the cornstarch slurry to the raspberry mixture once it comes to a boil. Continue to boil for another minute, just until thickened. Turn off heat.
• To make a smooth syrup, strain the mixture through a fine-mesh sieve. 

No Bake Cookies

 

Ingredients

• ▢½ cup (113 g) salted butter cut into Tablespoon-sized pieces
• ▢½ cup (120 ml) whole milk
• ▢1 cup (200 g) light brown sugar, firmly packed
• ▢1 cup (200 g) granulated sugar
• ▢¼ cup (25 g) cocoa powder
• ▢⅔ cup (165 g) creamy peanut butter
• ▢1 ½ teaspoon vanilla extract 
• ▢3 cups (285 g) instant/quick oats

• Instructions

• Prepare two cookie sheets by lining with wax paper and set aside.
• Combine butter, milk, sugars, and cocoa powder in a medium-sized saucepan over low heat. Don't bump up the heat to speed up the process, or you run the risk of your ingredients not combining properly and your cookies not setting properly.
• ½ cup (113 g) salted butter,½ cup (120 ml) whole milk¹,1 cup (200 g) light brown sugar, firmly packed,1 cup (200 g) granulated sugar,¼ cup (25 g) cocoa powder
• Stir ingredients frequently until butter is completely melted (I recommend using a long wooden spoon as a metal spoon can become really hot).
• Increase the heat to medium and, stirring constantly, bring to a boil.
• Boil, still stirring constantly, for 1 minute (I recommend using a timer, see post for more details on why it’s important to not over or under-boil) then remove from heat. Continue to stir the mixture for several seconds.
• 
  
• Add peanut butter and vanilla extract, stirring until the peanut butter is completely combined and melted into the mixture.
• ⅔ cup (165 g) creamy peanut butter²,1 ½ teaspoon vanilla extract
• Add oats and stir until coated in chocolate.
• 3 cups (285 g) instant/quick oats³
• Drop cookie mixture by approximately 1 ½-2 Tablespoon-sized spoonfuls onto the prepared cookie sheet.
• Allow to cool (approximately 20-30 minutes) before serving; the cookies will harden as they cool.

Funeral Potatoes

 

Ingredients

• ▢1 (32-ounce) package frozen diced hash browns
• ▢2 cups sour cream
• ▢1 (10.5-ounce) can cream of chicken soup
• ▢¾ cup unsalted butter, melted, divided
• ▢2 cups shredded cheddar cheese
• ▢1 teaspoon salt
• ▢1 teaspoon onion powder, optional
• ▢2-3 cups corn flakes, crushed

Instructions 

• Preheat the oven to 350 degrees F. 
• Lightly grease a 9-x-13-inch baking dish.
• Place hash browns in a colander and let sit until fully thawed and drained.
• In a large bowl, combine sour cream, soup, and ½ cup melted butter and mix well.
• Add cheese, 1 teaspoon salt, and onion powder and mix until well combined.
• Add potatoes to the cheese mixture and stir until combined. Place in the baking dish.
• Combine cornflakes and the remaining ¼ cup melted butter until the cereal is coated.
• Sprinkle buttered cornflakes over potatoes.
• Bake for 42–46 minutes. Serve warm.