by Jennifer Wieland
Last week over at the blog In Katrina’s Kitchen she posted a recipe for 2 Ingredient (Cheater) Truffles. I saw the post and had to read it twice because I was amazed at how brilliant it was in its simplicity. I knew that I had to try these and I knew this would be a great kid project.
With only two ingredients in the recipe (3 if you roll them in marshmallow bits) it was easy-peasy to do even with the kids. This would be a fun project for teachers, daycare providers or parents who wanted to make homemade treats for Valentine’s Day with the young ones in your life to give out. They are also just messy enough for the kids to enjoy making them.
The recipe makes 3 dozen truffles and they do make a pretty good hot chocolate too if you drop a couple into warmed milk and stir. With so few ingredients this is definitely something to try as most people already have these things in the pantry.
by Jennifer Wieland
There are certain scents and flavors that automatically put one in mind of the fall season. Caramel is definitely one of them. There is nothing like a good piece of caramel all buttery, rich and decadent and there is so much you can do with it. Caramel is a surprisingly easy to make treat. So for the next couple of recipes we will be working with caramel. To start it off though we need to get some caramel made.
I have been making this caramel for years. I generally make it at the holidays and my father who is a major caramel fan always requests it. It is very easy and very good. Once you make it and try it you will not want to eat store bought again.
After the caramel is made you can chill it and then cut it up and wrap it in pieces or you can get yourself some apples and sticks and dip away. This is a fun family project that the kids can help with. Just remember if you do make caramel apples that you need to grease a large cookie sheet or jelly roll pan to place the finished apples on so they do not stick.
1 lb. brown sugar
1 c. light karo syrup
1 14 oz. can sweetened condensed milk
1 c. butter
Grease a jelly roll pan or large cookie sheet with butter and chill while making caramel. Over medium-high heat combine all ingredients in a large pot, stirring until everything is completely mixed and bring just to a boil. Turn down the heat to medium heat & return to a boil stirring every minute or two. Boil for 10-12 minutes or until a candy thermometer reads 235-240 degrees. Pour into greased pan and cool. Once cooled cut into pieces and wrap in waxed paper.