Treats

I would like to thank those that have shared their recipes with the Hysham Echo so far and encourage the rest of you to do the same. It is always interesting to see other family favorites as you know they are “tried and true.” So send your family favorites to:
cklinker@rangeweb.net
or mail them to:
Hysham Echo
PO Box 129
Forsyth, MT 59327

This time of year I start getting hungry for popcorn balls. I’m sure it’s because my mom made popcorn balls for years to hand out to tick-or-treaters. After my brother, Jon, moved to Hysham he got in on the action. I don’t think I’m prejudice at all - but I really do think that mom’s popcorn balls were the best that I ever ate. They were so soft… and the flavor was so goooooooood… She gave me her recipe but I just can’t make them like she did. I’m sure it was the love she put into them. - Anyway - this time of year also gets me thinking about “treats”; not so much because of Halloween but because of the holiday season from now through New Years; so I thought I would start this week with a few “treat” recipes that can either be used for Halloween or just plain snacking.
I will start out with mom’s recipe for popcorn balls, even though I think I have shared it before.

Popcorn Balls

1 c. sugar
1/3 c. white corn syrup
1/3 c. water
1/4 c. butter
3/4 t. salt
3/4 t. vanilla
Combine first five ingredients and cook to soft ball stage. Add vanilla and pour over 2-3 quarts popcorn. Makes about 10 - 4” balls.

Orange Taffy

 2 c. sugar
1/4 c. water
1/2 c. orange juice
Combine ingredients; cook, stirring only until sugar dissolves, to very hard-ball stage (265F). Pour into greased shallow pan. When cool enough to handle, pull until light. Cut with scissors, or cool and break in pieces. Wrap individual pieces in wax paper.

Caramel Popcorn, Microwave

1 c. packed brown sugar
1/4 c. white corn syrup
1 stick butter
pinch salt
Combine all the ingredients and microwave for 2 1/2 min. - Stir - Microwave for 2 min again. (Different microwave have different output levels, so watch it the first time you do this so that it doesn’t burn.) Then add 1/2 t. baking soda. Have 16 cups of popped corn ready. Put 8 c. in bowl. Pour 1/2 of sugar mixture over it. Microwave for about 2 minutes more, stopping every 30 sec. to stir and check to make sure it isn’t burning. Then mix the other 8 cups with last 1/2 of mixture.

Salted Nut Bars

Sweet, salty and delicious, these chewy bars are the perfect Halloween treat.
CRUST:
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
1/4 cup butter - softened
1/4 cup crunchy peanut butter
TOPPING:
1 (14-oz.) bag wrapped caramels
2 tablespoons water
1 cup plus 2 tablespoons powdered sugar - divided
1 cup marshmallow creme
2 cups salted roasted peanuts, (not dry-roasted), divided
1/4 cup candy corn
Heat oven to 350 F. Line 8-inch square baking pan with nonstick foil. (If using regular foil, spray with cooking spray.) Beat all crust ingredients in large bowl at medium speed 1 to 2 minutes or until fine crumbs form; press into bottom of pan. Bake 12 to 15 minutes or until golden brown. Cool completely on wire rack.
Unwrap caramels. Heat caramels and water in medium heat-proof bowl set over saucepan of simmering water 8 to 10 minutes or until melted (bowl should not touch water), stirring occasionally. Remove from heat; keep warm.
Meanwhile, beat 1 cup of the powdered sugar and marshmallow creme in large bowl at low speed until combined. Sprinkle remaining 2 tablespoons powdered sugar over flexible cutting board or sheet of parchment paper. Lightly coat hands with powdered sugar; gently pat out marshmallow mixture on board or paper into 8-inch square. Brush off excess powdered sugar.
Spread 1/2 cup of the melted caramel over crust; sprinkle with 1 cup of the peanuts. Top with marshmallow square by turning cutting board or paper with marshmallow mixture upside-down over peanuts, pressing down firmly to adhere layers. Reserve 2 tablespoons of the caramel; pour remaining caramel over marshmallow layer. Top with remaining 1 cup peanuts and candy corn, patting down firmly.
Reheat reserved caramel; drizzle over bars. Refrigerate 30 minutes or until set.
Lift foil to remove bars from pan; remove foil. Cut into 24 bars. Cover and store in refrigerator.

Mashed Potato Candy

1/4 cup leftover mashed potatoes
powdered sugar
peanut butter either type
Mix potatoes and sugar together to consistency of soft dough. Sprinkle powdered sugar on board. Add dough, knead and roll out 1/4” thick. Spread with peanut butter. Roll up as per jellyroll. Slice. Use your imagination and make other fillings and variations.

Caramel Bugles

1 C. butter
3 C brown sugar
1 C karo syrup
1 can sweetened condensed milk
3 large sacks of Bugle crackers
1 C cashews or peanuts
Put all ingredients (except Bugles and nuts) in a pan and boil to soft ball stage (no more than 10 minutes) Put Bugles and nuts in a large bowl, pour mixture over; mix and cool.

Deep Fried Twinkles

1 cup flour
1/2 cup corn flour
A pinch baking soda
Milk (beer - alternative)
Chill Twinkie till firm
Mix the flours and baking soda together
Add milk or beer until batter is like a thin cream
Heat oil
Coat Twinkie in batter ( flour first then dip)
Fry until golden brown

Cowan Caramels

2 C. Sugar
1 C. Dark Brown Sugar
1 C. Butter - (2 sticks)
1 C. Milk
1 C. Whipping Cream
1 C. Light Corn Syrup
Put all ingredients into a 4 quart pot. Bring to a boil on medium-high heat. Continue boiling until a candy thermometer reaches 245 degrees (about 20 minutes). Pour into a buttered 9 x 13 pan. Cool completely. Cut into squares and wrap in waxed paper and twist ends.

Coconut Caramels

1 teaspoon butter
24 caramels
3/4 cup plus 2 tablespoons flaked coconut - divided
1/2 cup white baking chips
1/2 cup salted peanuts
Line an 8-in. x 4-in. loaf pan with foil and grease the foil with butter; set aside.
In a microwave-safe bowl, combine the caramels, 3/4 cup coconut, baking chips and peanuts. Microwave on high, uncovered, for 1 minute; stir. Cook, uncovered, 30-60 seconds longer or until caramels are melted; stir to combine.
Press into prepared pan. Sprinkle with remaining coconut. Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Print this post