Churro Toffee, Disneyland Copycat Recipe

 Churro Toffee, Disneyland Copycat Recipe

Ingredients

• 2 sticks butter equal to 1 cup
• 1 cup white sugar
• ½ teaspoon salt
• ½ bag Ghirardelli White Melting Wafers

Cinnamon Sugar Churro Topping

• ¼ to ½ cup granulated sugar mixed with ½ - 1 tablespoon ground cinnamon

Instructions

1.                   Place parchment paper in 9x13 pan.

2.                   Place the butter, sugar and salt in a large saucepan over medium heat, stirring until the butter is melted. Mixture will come to a boil, and cook until the mixture becomes a dark golden color. Cook and boil until the temperature has reached 285 degrees F (137 degrees C). Continue stirring occasionally.

3.                   As soon as toffee reaches temperature, pour into prepared pan (don’t let it get dark or it will burn). Let set up for 20 minutes in refrigerator. Melt wafers according to package directions and pour over toffee. Sprinkle with cinnamon/sugar mixture and let set up another 40 minutes. When set, break toffee into pieces and enjoy!

 

Coconut Chex Mix

This is super tasty, some say addictive, and easy to make. It calls for almonds but we were out so I used pecans and that was delish!  Sorry no picture - guess it was gobbled up before I thought of that.  Also, it isn't exactly a "healthy" snack so it's best made when there are lots of people to share with you.  ;)

5 C Chex (corn chex or rice chex)
3 C Crispix cereal
1 1/2 C almonds (or pecans!)
1 1/2 C shredded coconut
1 heaping cup pretzel sticks
2 C honey graham bears (think Teddy Grahams)

Syrup:
1/2 C butter
1 1/2 C light corn syrup
1 1/2 C granulated sugar
1/8 tsp baking soda

Combine all the cereals, nuts, coconut, pretzels and teddy grahams in a LARGE bowl.

Add butter to large saucepan over medium heat.  Once melted add corn syrup and sugar and stir well to combine.  Bring to a boil, stirring constantly.  Reduce heat and cook for 3 minutes, stirring.  Remove from heat and stir in baking soda.  Slowly pour syrup over the chex mix and use a wooden spoon to gently stir to coat.  Be sure to coat really well and pull up from the bottom of the bowl or it will pool up there.

Allow to cool before eating.** Store extra in an airtight container for 3-4 days.

**Next time I'll spread it out on buttered waxed paper on a cookie tray to cool because if you leave it in the mixing bowl it becomes one HUGE mass that can be hard to break into smaller pieces.

Maple Fudge

This fudge is just divine.  It might be easy to eat the whole pan without even thinking about it so it's one of those recipes to share. :)  I used fat-free evaporated milk (which is just made with skim milk) and it worked great.  Nothing better than healthy fudge!  haha.

Maple Fudge

1 C butter, cubed
2 C packed brown sugar
1 can (5oz) evaporated milk
1 tsp maple flavoring (such as Mapleine)
1/2 tsp vanilla
1/8 tsp salt
2 C powdered sugar

Line an 8-in square pan with foil; spray foil with non-stick cooking spray.

In a large saucepan, combine butter, brown sugar and milk.  Bring to a full boil over medium heat, stirring constantly. Cook for 10 minutes, stirring frequently.  Remove from heat.

Stir in maple flavoring, vanilla and salt.  Add powdered sugar; beat on medium speed for 2 minutes or until smooth.  Immediately spread into prepared pan.  Cool completely.

Using foil, lift fudge out of pan.  Remove foil; cut** into small squares.  Store in an airtight container.

Yield: 1 3/4 pounds

**It's easiest to use a really long knife and make one cut straight down otherwise the fudge will crumble into non-square but still delicious pieces.


From Taste of Home

Almond Coconut Candies

Yuu-uum! These are delish and my only note is that the recipe makes a lot so you should make sure you have neighbors or friends to share them with or you'll eat them all yourself.

Almond Coconut Candies

4-1/2 C powdered sugar

3 C flaked coconut

1 C sweetened condensed milk

1/2 C butter, melted

1 tsp vanilla

60 whole unblanched almonds

Frosting:

1-1/2 C powdered sugar

1/2 C baking cocoa

1/2 C butter, melted

3 Tbsp hot milk

In a large bowl, combine the first five ingredients. Shape into 1-inch balls; place on greased cookie sheets. Press an almond on top of each ball. Chill for 1 hour.

Combine the frosting ingredients until smooth; immediately frost tops of candies. Chill until frosting is firm.

Store in the refrigerator.

Yield: 5 dozen

Altered from a recipe from Taste of Home.