This intensely flavored spread is great on biscuits and makes a great gift.
5 cups blueberries, pureed
1 cup sugar or sugar free substitute
2 teaspoons cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 teaspoon lemon juice
Add pureed blueberries to slow cooker and cook on low. After 1 hour stir blueberry puree and prop open lid with a spoon to allow steam to escape. After 4 more hours, add remaining ingredients. If it hasn’t thickened enough, remove the lid completely and cook on medium heat for 1 hour. Using an immersion blender, process until smooth. Store in air-tight container in fridge for up to 2 weeks.
1 cup granulated sugar
2 tbs. cornstarch
3/4 cup light corn syrup
1/2 cup water
1/2 tsp. salt
3 tbs. unsalted butter
2 tsp. vanilla extract
Grease a 9″ square pan with 1 tablespoon butter. In a sauce pan over medium heat, add the granulated sugar, cornstarch, corn syrup, water and salt. Stir until well combined. Add 2 tablespoons butter and stir constantly until the sugar is completely melted. Do not stir after the sugar melts. Cook until the candy reaches 260° on a candy thermometer. Remove the pan from the heat and stir in the flavoring extract and food coloring. Pour the candy into the prepared pan and allow to cool enough to handle. Remove the candy from the pan and pull until the candy is opaque and satiny. Pull the candy in 1/2″ strips. Cut into 1″ pieces and wrap in waxed paper.
English toffee is one of those Christmas time treats that I cannot get enough of. Good toffee is crisp, yet it almost melts in your mouth. 849 more words
via Tips for Perfect Homemade English Toffee – plus Recipe — Adventures of a DIY Mom
I bet you thought I was done with unicorn themed crafts, but… surprise! Valentine’s Day is approaching, and that only inspired my girls and I to make yet another magical unicorn craft. 312 more words
via Make DIY Unicorn Valentines from Foam Hearts — The DIY Mommy
2 Egg whites
3 cups white sugar
¾ cup water
¾ cup light corn syrup
3 ounce packet cherry gelatin
Add the egg whites to a metal or glass bowl and allow to come to room temperature. Line cookie sheets with parchment paper. Combine the white sugar, water, and light corn syrup in a heavy saucepan and heat without stirring, until the thermometer records a temperature of 250 degrees. Just before the candy reaches the desired temperate, turn on the stand mixer and begin to beat the egg, so that it foams. When foamy, sprinkle in the cherry gelatin and continue to beat until the mixture can form stiff peaks. With the stand mixer still running (at high speed), pour the hot candy mixture in slowly and carefully. Beat for approximately 5 minutes. Drop spoonfuls on to the cookie sheets. Leave at room temperature overnight to set before transferring to an airtight container.
½ cup light corn syrup
1 cup white sugar
1 cup roasted peanuts, chopped
¾ tsp Chinese 5 spice
1 tsp salted butter
1 tsp baking soda NOT BAKING POWDER
In a glass bowl, combine the corn syrup, white sugar, chopped peanuts and Chinese spice. Stir until well combined. Place in a microwave-safe bowl and microwave on high for 6 minutes. Stir in the salted butter and heat for another 30 seconds. Sprinkle in the baking soda, stirring, until the mixture becomes light and foamy. Immediately transfer the mixture to an aluminum foil lined baking pan and smooth into an even thin layer using a nonstick rubber spatula. Set aside at room temperature for approximately 2 hours. Break into pieces and store in an airtight container