Christmas Recipes

[Motorboat Cruiser]

Well, it's a matter of whether I can get a chance to get batteries for my camera before we finish eating them.

They cooled nicely and broke apart similar to peanut brittle. My only problem is that I lined the cookie sheet with aluminum foil and didn't grease it first, so it was a little bit of a struggle to separate the two.

Also, I was kind of hoping that they would be something that could sit out but they get pretty messy to eat if they aren't cold. Still, yummy as sin.

Neph, you mentioned that the butter and sugar never really came together. I think that may have been a temperature thing. I let mine come to a boil first and it seemed to work well. Once chilled, they almost have the consistency of an english toffee, just not quite as hard.

Oh, and I dusted them with cinnamon afterwards, just because it seemed like the thing to do.

[Nephythys]

Originally Posted by Motorboat Cruiser

Well, it's a matter of whether I can get a chance to get batteries for my camera before we finish eating them.

They cooled nicely and broke apart similar to peanut brittle. My only problem is that I lined the cookie sheet with aluminum foil and didn't grease it first, so it was a little bit of a struggle to separate the two.

Also, I was kind of hoping that they would be something that could sit out but they get pretty messy to eat if they aren't cold. Still, yummy as sin.

Neph, you mentioned that the butter and sugar never really came together. I think that may have been a temperature thing. I let mine come to a boil first and it seemed to work well. Once chilled, they almost have the consistency of an english toffee, just not quite as hard.

Oh, and I dusted them with cinnamon afterwards, just because it seemed like the thing to do.

My butter t'would not boil without dire consequences to the brown sugar. Should I have melted and boiled the butter first, then added the sugar?

Methinks fudge is on the agenda next.

[Motorboat Cruiser]

Originally Posted by Nephythys

My butter t'would not boil without dire consequences to the brown sugar. Should I have melted and boiled the butter first, then added the sugar?

Perhaps. I let the butter melt over a medium heat until there was probably a half inch of melted butter in the pot, then added the brown sugar, stirring somewhat frequently. The whole concoction came to a boil soon after and I let it continue for a minute or two before pouring.

Might be worth another try. These things are to die for and I would have no apprehension about serving them to guests, other than the fact that there would be less for me to consume.