Cracker TOFFEE

I've seen this on Pinterest in a few places and thought it sounded a little strange but I Love toffee and thought I would give it a try....I made it for Thanksgiving and it is DELICIOUS!! {I think I like it even better than regular toffee because it doesn't get stuck in your teeth and it's not too hard to eat}.

1 sleeve saltine crackers
1 cup brown sugar
1 cup butter
1 pkg chocolate chips
1 C nuts to sprinkle on top {optional}

Preheat oven to 375.

Line a cookie sheet with parchment paper and spread saltine crackers on cookie sheet. Leave a little room between them so the crackers can move around a little.

In a saucepan melt brown sugar and butter. Let boil for 3 minutes and then pour caramel mixture over the saltine crackers. Try to cover them as much as possible, but don't worry too much about covering every inch.

Bake for 6-8 minutes. The mixture will bubble up and cover all the crackers while it's cooking.

Remove from oven and sprinkle chocolate chips on top. Let chocolate chips melt and then spread them all over the top. Sprinkle with nuts.

Let cool and then break into pieces and enjoy!!

Rootbeer Float Fudge

...make this at your own risk....I may or may not have eaten 1/2 a pan of this since I made it 2 days ago....

I found the recipe on Pinterest from Shugary Sweets. You can get a printable, email or text version HERE.

Ingredients (serves 36)

• 3 C Sugar
• 3/4 C Butter
• 1 C heavy cream
• pinch of salt
• 3 cups white chocolate chips
• 1 1/2 cups marshmallow creme
• 3 tsp root beer concentrate (McCormicks)

Instructions

In large saucepan, heat sugar, butter, salt and cream until combined. Bring to a boil and stir continuously for 4 minutes.

Remove from heat. Quickly stir in white chocolate and marshmallow. Whisk in vigorously until smooth, be patient this will take a couple minutes.

Pour half of mixture into a parchment paper lined 13x9 baking dish. To remaining fudge, whisk in root beer concentrate. Stir until combined. Pour over white fudge. Using a knife, swirl the two together. Refrigerate 4 hours or overnight. Cut into bite size pieces and enjoy. Tastes great cold!

Mom's Homemade Caramels

I LOVE caramels. I Love my mom's homemade caramels....This year I added a little sea salt to the top of the caramels and they were FABULOUS...

Mom's Homemade Caramels

2 C Sugar
1 C Light Karo Syrup

Combine in large stockpot {I used my big pot that I cook spaghetti in}. Bring to a boil and boil until 240 degrees {soft ball}

1/2 C. Butter
1 Can of Evaporated milk or 1 1/2 C Cream {you can use either one}

In separate bowl, microwave butter and milk/cream until warm and butter is slightly melted. {about 1-2 minutes}

Combine butter/cream mixture to sugar/Karo mixture slowly. Try to keep the sugar/Karo boiling while you add the butter/cream mixture.

Continue to Boil until 230 degrees {very soft ball}

Remove from heat and stir in 1/2 tsp baking soda.

Pour into buttered 9x13 pan. Let caramels sit for 10 minutes before sprinkling with sea salt. {I grinded my up a little so there were no large pieces of salt}

Allow caramels to cool completely {several hours/overnight}. Cut into squares and enjoy.