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Christmas Cracker Candy
You can use darker chocolate with higher percentages of cacao, but these chocolates sometimes become brittle and separate from the cracker layer.
We recommend cooling this candy overnight in the fridge since cooling in the freezer can cause the chocolate layer and the cracker layer to separate when you break the candy. If you need to freeze, let the crackers warm up for about 10 minutes before cracking.
Ingredients
28 to 35 saltine crackers (about one sleeve, enough to line your tray)
1 cup (220g) firmly packed dark brown sugar
1 cup (225g or 2 sticks) unsalted butter
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
2 cups (10 to 12 ounces) chopped good-quality semi-sweet chocolate
Method
Preheat the oven to 400°F:
Line a 10x15-inch jelly roll pan with nonstick aluminum foil (preferred) or regular heavy-duty foil, making sure that the foil completely covers the bottom and sides of the pan. If using regular foil, spray lightly with baking spray. Place the saltine crackers in a single layer on the bottom.
Make the caramel sauce:
Place the brown sugar, butter, and salt in a medium-sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, stirring often, for another 3 to 5 minutes, until the mixture comes to a boil and in color and sugar melts and emulsifies with the butter into a smooth sauce. Do not allow the mixture to boil longer than 30 seconds. Remove from heat and stir in the vanilla extract.
(Note: You're not actually making true caramel here, so you don't need to be as precise or worry about the temperature of the caramel. Just make sure it comes to a boil throughout and not just the edges and wait for it to darken slightly, then continue.)
Simple Tip!
If you're nervous about your caramel turning out grainy, use a wet pastry brush to wash the sides of the pan as the caramel cooks. This will help to make sure all of the sugar melts evenly. Keep in mind that a brown sugar caramel has a different texture than traditional caramel, with a sandier, softer texture.
Pour the hot brown sugar mixture over the saltine crackers:
Spread to evenly coat the crackers.
Move the pan to the oven:
Bake for 5 minutes. The caramel will be hot and bubbly throughout.
Melt the chocolate:
Place the chocolate in a microwave-safe bowl. Cook it in the microwave in 30-second intervals at full power, stirring each time, until the chocolate has fully melted (about 1 1/2 minutes total).
Pour the chocolate over the baked crackers:
Once the crackers are done baking, remove from the oven and allow to cool for 1 minute exactly, until the caramel is no longer bubbling and the crackers settle back into place. Then pour the melted chocolate over the crackers. Use a spatula to spread the chocolate evenly over the top.
Chill the crackers overnight:
Let the crackers cool to room temperature then move to the refrigerator and chill over night.
Crack the crackers:
The crackers will form a single sheet once cool. Remove from pan and gently peel the foil away, being careful not to tear the foil. (If any bits of foil tear and get stuck in the caramel, break those bits away and discard.) Cut the candy into snack-sized pieces using a chefs knife (you can use your hands, too, but I find it easier with a knife).
Store in an airtight container in the refrigerator for about a week or in the freezer between layers of parchment paper for up to 2 months.
EGG NOG**
6 beaten egg yolks
2 cup milk
⅓ cup sugar
1 teaspoon vanilla
1 cup whipping cream
2 tablespoon sugar
Ground nutmeg
In a large heavy saucepan mix the egg yolks, milk, and the 1/3 cup sugar. Cook and stir over medium heat until mixture just coats a metal spoon. Remove from heat. Place the pan in a sink or bowl of ice water and stir for 2 minutes. Stir in vanilla. Cover and chill for at least 4 or up to 24 hours.
Just before serving, in a mixing bowl beat the cream and the 2 tablespoons sugar until soft peaks form. Transfer chilled egg mixture to a punch bowl. Fold in the whipped cream mixture. Serve at once. Sprinkle each serving with nutmeg. Makes about 10 (4-ounce) servings.
** The original recipe was Better Home and Gardens, but it has been changed by me to fit our likeing. I am giving credit to BHG for the base of the recipe
Hello!!!🖐
Welcome to my
Happy Homemaker Monday
Post!!
My Name is Julieann and I am so happy your are here!
Get the home Christmas ready........
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Devotional
Bible Verse
The life of every living thing is in His hand, as well as the breath of all mankind. Job 12:10
I am God's girl and he is my rock.
We are all in his hands and his loving care. God is love and he wants to hear from you. We are all his children and he wants to hear from us every single day. He wants to hear all the good and all the painful He gave his one and only son for us. God is our father and loves us with all of his heart.
Steak
Homemade Macaroni and Cheese
Sautéed Asparagus
Cucumber and Tomato Salad
Spaghetti and Meatballs
Garlic Bread
Salad
Chili
Grilled Cheese
Salad
Chicken Bwak Bwak
Steamed Veggies/bok choy
Cheese Bread
Shepard's Pie
Steamed Green Beans
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Fried Diced Pork with sautéed onions and mushrooms
Pasta with Garlic and oil
Steamed Broccoli
Salad
Burgers in Mushroom Gravy
Mashed Potatoes
Steamed Green Beans
Salad
Beef Roast in the crockpot
Carrots
Mashed potatoes and Gravy
Cucumber and Tomato salad
Nachos
Chicken Thighs
Roasted Veggies
Rice
Salad
Jalapeno Bread
Brownies
Family Fun Night!!
Takeout!
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A loaf of stale bread, you can dry the bread out in an oven at 200' for about 30 minutes or leave in an of oven over night or up to 24 hours on a sheet pan.
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 cups chicken broth
2 large eggs, lightly beaten
2 tablespoons water, or as needed (Optional)
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and ground black pepper to taste
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
Break bread up with your hands into a bowl
Melt butter in a medium saucepan over medium heat. Stir in onion and celery; cook and stir until soft, 5 to 7 minutes. Remove from heat.
Add chicken broth and eggs to bread crumbs; mix until combined and moist, but not mushy. Add water, if necessary, to attain desired consistency. Mix in cooked onion and celery, sage, garlic powder; season with salt and pepper. Spoon Stuffing mixture into the prepared baking dish.
Bake in the preheated oven until the top is brown and crisp, about 1 hour.
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