Freezer Jams

Follow the directions in the pectin box...

I tried two different freezer jams they both are great, but have some differences so depending on what you like depends on which pectin to use.

For Strawberry Jam-

 Sure Jell:

1. Uses 2 cups of berries
2. Faster to make
3. Made 2 1/2 pints of jam
4. Thicker jam in the end
5. Only need sugar, berries and pectin to make

MCP:

1.   Uses 3 1/2 cups of berries

2.   Takes longer to make

3.   Made 4 pint jars

5.   Makes a thin runnier jam - over time in the fridge it will start to separate some.

6.   Needs sugar, berries, pectin, lemon juice and corn syrup.

Caramel

Ingredients:
2 cups sugar
2 cups half and half
1/8 tsp. salt
1 cup butter
1 1/2cups corn syrup
1 tsp. vanilla
Dipping Chocolate
Chopped nuts (optional)

*DO NOT DOUBLE* The mixture will boil up if you double it, it will spill over. 

Directions:

1. Use the butter you are going to melt in your pan and butter your glass 9x13 pan or 8 inch square pan before you put it in your pan.
2. In a heavy duty pan melt your butter then add sugar, half and half, corn syrup and salt.  Stir well.
3. Bring mixture to a boil on medium to medium hi heat stirring constantly.  When it first boils it will almost boil over the edge of the pan.
4. As the caramel boils down wash down the sides of the pan continuing to constantly stir.
5. For a firmer caramel cook until 240 degrees F.  For a softer caramel cook to 235 degrees
6. Remove from heat, add the vanilla and stir well.  If adding nuts add them now.
7. Pour into your buttered glass dish and let it cool.
8. Cut into squares and wrap in wax paper or dip in melted tempered dipping chocolate.  To make a salted caramel sprinkle with salt after dipping in chocolate before it hardens.
9. Store in an air tight container in a cool place. 

*Substitute for 2 cups of half and half is 1 cup heavy cream and 1 cup milk.

*To use for caramel apples, fondue, and topping on apple pie cook caramel to 225 degrees.

From Betty Cressall

Basic Cream Fondant

Ingredients:
4 cups sugar
1 1/2cups heavy cream
 2 Tbsp. butter
1/2cup hot water
1/4 cup corn syrup
2 tsp. vanilla
1/8 tsp. salt
Dipping Chocolate

Directions:

1. In a heavy 3 quart pan combine sugar, water, salt, cream, and syrup and stir well. 
2. Put the pan on medium to medium hi heat and stir until it starts to boil then wash down the sides of the pan. 
3. Cook without stirring until it reaches 230 degrees (or 235 for a firmer fondant- do the firmer fondant next year, 2019 fondant was too soft). Note: Place on a small burner, won’t boil over. 
4. Put a few ice cubs onto your marble slab while cooking the fondant.  Once it reaches the desired temp then pour onto the cool wet marble slab. 
5. Let the fondant cool to luke warm to the touch then add butter and vanilla. Beat the fondant until it turns, it will look chalky. Remove from slab, cover and refrigerate.  The fondant may need to be refrigerated for 24 hour before rolling. 
6. When ready to roll, roll some of the fondant into snake like logs, cut and roll into balls.  Then place in a lightly powdered sugar covered container. Chill. 
7. Prepare chocolate and dip in melted dipping chocolate. (approx. 2 lbs. dipping chocolate per batch of candy.) 
8. It can be rolled into finely chopped walnuts or almonds. 
9. Store in an air tight container in a cool place.

Fondant Flavors:

Cherry center:

• Substitute the 1/2 cup water for 1/2 cup maraschino cherry juice
• 2/3 cup chopped maraschino cherries (add at the begging with sugar, cream and etc) 10 oz. bottle or approx. 20 cherries. 
• Substitute 1 tsp. of vanilla for 1 tsp of almond extract
• This typically is a softer fondant so bring to 235 degrees when boiling.
• Optional: Dip in melted dipping chocolate and roll in chopped almonds.

Cherry O-lets: (Jolene Cressall)
Make the cherry centers and roll into 3/4 inch balls. Melt 2 pounds of dipping chocolate. Chop or grate blanched salted peanuts. Add 2 cups grated nuts to chocolate and stir. Place candy papers into small muffin tins. Fill 1/4 full with chocolate and peanuts, place a cherry center that has been flattened some in and cover with chocolate and peanuts. Place in a cool place to set. Store in an air tight container.

Orange centers:

• Substitute the 1/2 cup water for 1/2 cup orange juice concentrate
• Add 2 drops of orange food coloring if desired. 
• Substitute the vanilla for 1 tsp. orange extract. 
• Dip in melted dipping chocolate or in white chocolate.

Penuche:
Substitute 2 of the 4 cups of sugar for brown sugar.

Raspberry:

• Substitute the 1/2 cup water for 1/2 cup raspberry syrup.
• Add 2/3 cup cut/crushed raspberries (sieve the seeds out of them)
• Add 1/2 tsp. vanilla.

Other flavors:
Substitute 1/2 cup of water for other flavored syrups (rum, maple, or another flavoring for the vanilla).

From Betty Cressall

Almond Joy

Ingredients:
2/3 cup sugar
1 cup corn syrup
14 oz. flaked coconut
3 Tbsp. water
1 tsp. almond extract
1/4 pound whole almonds
Dipping Chocolate

*I like to double this recipe

Directions:

1. Place sugar, water, and syrup in a small sauce pan and stir well. 
2. Cook on medium hi to hi heat. When it boils wash down the sides. 
3. Cook to 230 degrees, a soft ball stage. (Approx. 12 minutes) 
4. Remove from the heat and add the almond extract. 
5. Stir and pour over the coconut then mix well. 
6. After it cools some, ball, adding an almond to the top of each. 
7. Place in air tight container to cool. 
8. It all needs to be balled before it cools, so work fast. 
9. Dip in melted tempered dipping chocolate and place on wax paper lined box to set. 
10. Store in an air tight container, in a cool place. 

Yield: Approx. 5 dozen
From Aunt Jolene

Buttermilk Syrup

Ingredients:
1 1/2 C. Sugar
3/4 C. Buttermilk
1/2 C. Butter
2 T. Corn Syrup
1 tsp. Baking Soda
2 tsp. Vanilla
 
Instructions:
*Make in a large pan because when it boils it is really foamy and will boil over if your pan is too little.

Combine the first 5 ingredients in a large saucepan.  Heat over low heat until boiling.  Boil for 7 minutes. Remove from heat and stir in vanilla.  Store in refrigerator.

Note: It's hard to go back to maple syrup after this stuff!