Thursday, August 20, 2015

Magic Cookie Bars


Have y'all ever had a Magic Cookie Bar?

Well..hard as it may be to believe, I have not. Nope. Not even a taste. And yes, I do live in America!

It all comes down to the coconut. So, when I was about 9 or 10, I filled up a Tupperware cup with that beautiful, white fluffy stuff. And..I ate it..all! Oh me..I totally "got foundered" on it! 

So here I am forty years later and I think the fog is lifting. This is where those Magic Bars come in. I made 'em. I love 'em. I want some more of 'em!

I was at Wally World last week picking up necessities in the baking aisle. You know, dipping chocolate, baking chips, corn syrup..and then as I was picking up a new supply of condensed milk, I spotted something new!

Eagle Brand has made two limited edition flavors. Caramel and chocolate! I was going to share a link with you, but I can't find anything online. Not even on Eagle Brand's site. So run, do not walk to your nearest Wal-mart today!

Ok. Now let's make something good.
Salted Caramel Magic Cookie Bars.

Ooey~Gooey~Yummy~Chewy!
Lots of yumminess going into our bars!
I tasted this right out of the can and it reminds me of a butterscotch pudding my Mom used to make. Mmmm..
Just put the graham crackers in a gallon size baggie and use a rolling pin to finely crush them..the easy way.

Melt butter and mix with crushed crackers.
Press cracker mixture in prepared pan to form the cookie crust. Sprinkle baking chips, pecans and coconut over crust. Pour warmed caramel condensed milk evenly over mixture.
Oh. My. Goodness.
Bake in 350 degree oven for 25-30 minutes or until nicely browned. Sprinkle on sea salt.

Voila! Salted Caramel Magic Cookie Bars!
Salted Caramel Magic Cookie Bars

2 cups crushed graham crackers (14 full sheets)
10 1/2 tablespoons butter (melted)
2 cups (12 oz) dark chocolate chunks (i used Whole Food's 365)
1 bag (11 oz) butterscotch chips
1 1/2 cups flaked coconut (i used Baker's Angel Flake)
1 1/2 cups pecan halves
1 can Eagle Brand caramel sweetened condensed milk
1 1/2 teaspoons sea salt flakes (i used Maldon)

Preheat oven to 350 degrees.
Place the unopened can of condensed milk in hot water. This will make it easier to pour. 
Line 13x9 baking pan with parchment paper. Spray with cooking spray.

Stir melted butter into crushed graham crackers. Press into prepared pan. Sprinkle the chocolate chunks, butterscotch chips, pecans and coconut over crust. Pour condensed milk evenly over mixture.

Bake @ 350 degrees 25-30 minutes until nicely browned.
Sprinkle on the salt flakes.

Let cool before cutting..if you can!

Thanks for stopping by Sugartown Sweets!

I love your comments and new members.

Sweet thoughts, Karen   :o)

Monday, August 10, 2015

Happy National S'mores Day~S'mores Pops From the Archives


Happy National S'mores Day!

I can't believe it's been 3 years since I made these!


I had such fun with these cute little Teddy Grahams..they're so yummy!

Thanks for stopping by!

Sweet thoughts, Karen

Friday, July 31, 2015

Christmas In July Jolly Ranchers Christmas Tree Lollipops


Sugartown Sweets is back with our 4th annual "Christmas in July" craft!

Are you surprised? Well I was when I realized that the tree has been my theme for the fourth year in a row!

With six to seven minutes in the oven, these are a fun and super easy way to kick off the holiday season.

Oh Christmas Tree, Oh Christmas Tree,
How lovely are your branches..
You will need hard Jolly Ranchers, chocolate covered sunflower seeds, star sprinkles and lollipop sticks.

If you don't have the candy coated sunflower seeds, any colorful candy decorations will work.
 Place candies on a parchment lined baking sheet and melt in a 300 degree oven for 6-7 minutes. Remove from oven and working quickly, insert lollipop stick and place candy decorations. Let cool.
I was pretty happy with how these turned out.
Although..the red trees reminded me of strawberries!

Merry Christmas in July From
Sugartown Sweets.

Joining as a new member and/or leaving me a comment are like presents under the tree for me!

Wednesday, July 22, 2015

Happy National Penuche Fudge Day!


 How crazy is it that exactly one week ago today, I was sitting in my Mom's living room asking her about a delicious candy she made for us when I was growing up?!
We came to the conclusion that this candy was Penuche!

So now, I'm here to wish you all a Happy Penuche Fudge Day..complete with a yummy recipe!

For whatever reason-maybe because her peanut butter fudge trumped all other fudges-this, along with the chocolate fudge sorta just fell out of her candy making rotation. But it's coming back baby!

My MeMaw and my Mom are in my opinion the two World's Greatest candy makers. The recipe below (different spelling same recipe) is from my great, great Aunt Mossy's 1949 Lily Wallace New American Cookbook. She passed just a few months before I was born but judging from the stained and spotted pages from another of her cookbooks, she was quite the candy maker as well.

My candy is displayed with a beautifully crocheted doily underneath.
 It was handmade by my sweet MeMaw.
I did not add nuts to my Penuche as neither did my Mom, but upon tasting this amazing candy, I decided it has well earned another name-Praline Fudge. Next time I'll add yummy pecans.
 Five ingredients. My first batch was a fail, so when I went to try it again, I found I didn't have enough light brown sugar. So I went with half light and half dark brown. It worked!
 My favorite candy making buddy is my digital candy thermometer. 
You will also need a heavy bottom saucepan with straight sides.
 Stir together the cream and sugars and cook over medium heat.
 Stir just until sugars are dissolved.
 Continue boiling without stirring until candy reaches 234 degrees.
 Remove candy from heat and let cool slightly. I waited about five minutes, added the butter, vanilla and salt, then using my wooden spoon I beat it till creamy. This took about one to one and a half minutes.
 I poured the finished penuche into my 9x5 pan prepared with greased parchment paper.
 Let sit at room temp till firm.

My sweet little recipe made precious little candy!

Next time I plan to at least double or even triple it.
It's sample time...yum!

Penuche Fudge Recipe

1/2 cup evaporated milk
2 cups brown sugar (i used 1 cup each of light and dark)
2 teaspoon butter
1 teaspoon vanilla
1/4 teaspoon salt

Prepare a 9x5 pan with parchment paper that has been buttered or sprayed with cooking spray.

In heavy bottomed, straight sided saucepan, combine milk and sugar. Stir over medium heat just until sugar is dissolved. Candy will come to a boil. Continue cooking without stirring until thermometer reaches 234 degrees.
Remove from heat and let cool slightly. I let mine sit for about five minutes before adding butter, vanilla, salt and beating till creamy. I used my wooden spoon and stirred vigorously for about one to one and a half minutes.

Pour into prepared pan and let sit till firm.

This won't take long and it won't last long either!
Sugartown Sweets
wishes you a Happy National Penuche Fudge Day!

Thank for stopping by and if you'd like,
join my blog as member and/or leave a comment.   :o)

Thursday, July 9, 2015

Shark Week Treats


These sweet and fun treats are the perfect snack for your Shark Week survival kit!

My shark marshmallows were inspired by these too cute cookies!

And, since I didn't wanna bake, I thought S'moremallows were just what we needed to keep things easy. I mean..this just gives us more time for those jawsome shark shows you know!

So go ahead and take a bite outta Shark Week (treats)!

For another fun shark craft, check out my Shark Week Lollipops from last year.
S'moremallows, blue food color spray, gray fondant, black fondant, ready-made canned frosting, #2 decorating tip and bag, black sugar pearls, paper towel, sharp knife and fondant roller (not pictured). I also used a Christmas bulb cookie cutter and a flower fondant cutter to shape my shark.
 If you don't have these cutters, you could substitute others or even hand cut them yourself.
I gently squeezed the bulb cutter to shape the shark's body. I then cut off the bottom section. Next, I used one edge of the flower cutter for the inside of the mouth.

Using a #2 decorator tip, I piped teeny-tiny little teeth. Attach fondant pieces together with a dab of water. Press in the sugar pearl eyes (not pictured).
Ahhh..makes me wanna go swimming! But wait..who wants to swim with Jaws?! Not me! 
Ok, all better now.

Let's make that deep blue sea base for our giant fish friend. Just cut a paper towel to resemble an ocean wave. Now place the towel near the bottom of marshmallow and spray. Move it up a little and spray again. Repeat two or three more times. You will also want to completely cover the ones you will use as a base for the actual sharks.
These shark fins are super easy to hand cut.
 And how easy~cute is this?

Enjoy Your Shark Week and Hey, Stay Safe Out There!

Sugartown Sweets
Thanks you for stopping by!

Comments and New Members are Jawsome!   ;o)

Friday, July 3, 2015

Fireworks Pops for the Fourth of July and a Patriotic Peppermint Flag!


 3-2-1..Happy 4th of July!

And as quickly as you can do that countdown, you can make these super easy peppermint crafts!

With a baking time of six minutes and then pressing in the sprinkles, you can make these pops in less than 10!

The flag pops take just a couple extra minutes..and look at how cute they are.

I love the 4th. Fireworks, Family and The Star Spangled Banner.

GOD BLESS AMERICA!
 These colors just POP!
To make the fireworks pops, you only need these items pictured and parchment paper for your baking sheet.
 Place peppermints on baking sheet as shown below.
 Bake..
 Then...
 I love how these really do look like fireworks..and you can eat 'em! How sweet is that!
I used the same items for my flag pops with the addition of ready made blue fondant.
 Place candies as shown below. Bake @ 325 for 5-6 minutes. Insert lollipop stick. Let cool.
I just rolled out and cut a small piece of fondant. I attached two stars with a dab of water.
 I did the same for the fondant.

..oh say does that Star Spangled Banner yet wave, 
O're the land of the free, and the home of the brave!
Wishing You All a Fun and Festive 4th
from
Sugartown Sweets!

Thanks for stopping by!
Comments and new members keep my life sweet!  :)

Thursday, July 2, 2015

Airheads Balloon Pops!


Hello Airheads Fans!

If you're in need of an edible holiday treat just "bursting with flavor" then I'm so glad you're here..you've found it.
We're made with Airheads and Rice Krispies Treats.

And Whee.. flew in just in time for your 4th of July celebrations!
Using red and white Airheads, I've tried to re-create that lovable and iconic, smiling red balloon. And..since it's the 4th and all, I made a blue one to go with!
It took two packaged bars of candy for each balloon.
Fold together and roll out the candy with a rolling pin. I have found that the candy holds up better if you don't warm it in the microwave.

Lightly spray balloon cookie cutter (plus the decorator tips) with no-stick spray. Wipe off excess.
Cut out balloon with cookie cutter.

Now to make the face, I used metal cake decorating tips in two sizes as well as the edge of my balloon cutter. The balloon cutter was perfect for cutting out that beautiful big smile!

The edge of the larger tip worked great for the nose and the edge of the smaller tip worked for the smile crinkles.

I cut two equal and tiny sections to roll into the eyes.
Ok Blue, it's your turn!
~Smiles~
Use the balloon cutter to cut out the shapes using your favorite Rice Krispies Treats recipe.
To give the pops a bit more stability, I used candy melts to dip the ends of lollipops before inserting them.

We all love the new softer Airheads and since they're so nice and soft, I cut out white fondant balloons to place under the Airheads. I just didn't want little bumpy faces. Eewww!
I forgot to include a dab of canned frosting (or maybe corn syrup) in my photo. I used it to attach the balloons to the treats.
Now that we're all done..we're fairly floating on air!
 Umm..hmmm..he said it!
Wishing You All a Safe & Happy 4th of July!

Thanks for stopping by Sugartown Sweets!

Comments and New Members Make Me Feel Like An Airhead..and That's a Good Thing!   :)