Molasses spice cake with coffee a grownup treat for Halloween
Combine molasses, butter and sugar in a 2-quart saucepan. Cook over medium heat, stirring constantly, until butter melts and sugar dissolves. Cover and continue to cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, without stirring, until mixture reaches hard ball stage (260°).
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Remove from heat. In a separate saucepan, combine the sugar, molasses, and water. Bring the sugar mixture to a boil and cook until the sugar has dissolved and the mixture is deep amber in color. Carefully stir in the cream mixture. Continue cooking until the caramel registers no higher than 248°F.
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Easy Caramel Sauce Recipe. In a saucepan, melt the butter and sugar over low heat. You're looking for the sugar to dissolve and the mixture to become smooth. Pour in the cream and whisk well to incorporate. Bring to a gentle simmer and continue to stir/cook for 3-4 minutes, or until the caramel sauce is nice and smooth.
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Pour the caramel into the prepared pan. Chill in the refrigerator until set (about 2 hours). Then, lift the caramel out of the pan, remove the wax paper or silicone baking mat, and put it on a cutting board. Cut the chilled caramel into 1" squares (or your desired size) with a sharp knife.
Molasses Iced Oatmeal Cookies
Pour the popped corn into a large bowl (at least 6 quarts); remove any unpopped kernels. Set aside. In a 3-quart saucepan over medium-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally until the sugar dissolves. Boil the syrup, stirring occasionally, for 5 minutes until it reaches 250° to 255°F on a.
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Pick through it to remove any unpopped kernels. Bring the sugar, butter, corn syrup, molasses, and salt to a boil: Combine brown sugar, butter, corn syrup, molasses, and salt in an oven-proof, thick-bottomed, 2-quart saucepan. Cook over medium heat, stirring occasionally until mixture comes to a full boil.
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Make the chocolate caramel. Put 3 Tablespoons of butter, the bittersweet chocolate, milk, molasses, and sugar in a medium-sized, heavy-bottomed pot. (I used a 3-quart pot.) Set it on the stove over medium heat. Stir constantly until the ingredients melt together and are uniform.
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Mix Cookie Dough: Cream butter and sugar in a stand mixer fitted with the paddle attachment. Add the molasses and mix until the mixture is smooth. Add eggs and vanilla and beat until combined. Mix in the baking soda, salt, ginger, cinnamon, nutmeg, cloves, and flour. Keep mixing until a very soft, smooth dough forms.
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Step 1: Melt the sugar. Pour the water into a 3-quart (or larger) heavy-bottomed saucepan. Add the sugar and whisk lightly with a fork to incorporate it into the water, taking care not to splash onto the sides of the pan. Heat the mixture over medium heat for about 6 to 8 minutes.
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Instructions. Melt 8 tablespoons (113 grams) of the butter in a medium saucepan over medium-high heat. Continue to cook, stirring or swirling the pan frequently, for 1-3 minutes, until the butter foams and then turns a dark golden color. Remove immediately from the heat and allow to cool for about 1 minute.
Caramel Molasses Cookies with a Salted Caramel Drizzle The Tough Cookie
Pre-heat oven to 250 deg. Place butter in a medium pot, on medium heat. While the butter's melting, pop the corn and put it in a large roasting pan. I used a disposable aluminum pan and a hot air popper (you won't need to butter the pan). Keep an eye on the butter and add the sugar, molasses, and salt to it as soon as its melted.
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Place butter, brown sugar, molasses and salt into a large, heavy bottomed saucepan over medium heat. Cook, stirring frequently and simmer until a candy thermometer registers 300 degrees or the hard crack stage.
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Preheat oven to 250 F. Place popped popcorn in a very large pot or mixing bowl. In a heavy pot stir together the maple syrup, molasses, sugar, water and salt. Bring to a boil over high heat and cook, stirring from time to time, until the temperature reaches 250 F. Remove from heat and stir in the vanilla (it will sputter), baking soda and butter.
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There are two recipes on this page - one for caramel and one for nougat. "Jump to recipe" takes you to the caramel recipe. Day 1: Gingerbread spice caramel making; Day 2: Make browned butter nougat and layer it directly on top of the gingerbread spice caramel. Day 3: Cut and wrap candy. Equipment. thick bottomed, heavy duty pot.
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Over medium heat, melt the butter, brown sugar and molasses in a heavy bottom medium size pot. (The pot needs to be tall enough to allow for foaming.) When the mixture is incorporated, slowly add the cream. Boil for 5 minutes. Remove from the heat and stir in the vanilla.
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In a small bowl, mix together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. In a medium-sized bowl, cream the softened butter for about 1 minute on medium speed. Add the brown sugar and beat until light and fluffy, about 2 full minutes. Scrape down the sides as needed.
