Kitchen Pantry The Best Of The Rest From Pinterest Caramel Coconut Marshmallow Balls Recipes

Steps:

• 1. In 2-quart glass measure, place caramels, butter and half 'n half. Cook at HIGH 5 minutes in the microwave, or until melted and smooth, stirring after 3 minutes. Stir in sugar until smooth; add peanuts. Stir in marshmallows just until lightly coated.
• 2. Mixture will be cool enough to shape caramel mixture into balls; roll in coconut until well coated. Store in covered container.

Steps:

• In 2-quart glass measure, place caramels, butter and half 'n half. Cook at HIGH 5 minutes in the microwave, or until melted and smooth, stirring after 3 minutes. Stir in sugar until smooth; add peanuts. Stir in marshmallows just until lightly coated. Mixture will be cool enough to shape caramel mixture into balls; roll in coconut until well coated. Store in covered container. http://pinterest.com/pin/75857574946144368/ ------------------------------------------------------------------------ I followed the directions exactly, with the following changes: I could not find regular caramels for the life of me. I am not even kidding, and I thought it was the silliest thing ever. I did find something new however. Kraft now makes caramel balls, which essentially are little round balls of the old school cello wrapped caramel. I located them in the baking aisle near the chocolate chips. They melt a lot faster than the standard caramel, due to size, and instead of the directions saying to melt the caramel with the butter and half and half, for five minutes, I just stopped at the three minute mark. I also chose to use milk, and butter rather than half and half and margarine. Another change I made is, I melted the caramel in a 2 cup measuring cup, and then dumped it into a large glass bowl. I did not need any additional supplies, or ingredients, all the ingredient amounts were perfect! This made about 25 little balls, and they look so pretty. Here is my end product: Not too bad if I say so myself! Easy to make, stable enough to travel in lunches if needed, beautiful and tasty! I think you could easily leave out the peanut for those with nut allergy. Now, I think I might have to taste test these again?.. welp? still delicious! Do you have any suggested Pinterest pins you would like me to try out for upcoming issues? Let me know!

Steps:

• Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper or nonstick foil.
• Stir coconut, flour, and salt together in a large bowl. Stir in sweetened condensed milk and vanilla extract until well blended. Use a medium cookie scoop to scoop and drop 2-inch balls of dough onto the prepared sheets. Using your thumb, make an indentation in each dough ball.
• Bake in the preheated oven until coconut is toasted and bottoms are golden, 15 to 17 minutes, rotating pans halfway through. If cookies puff, re-press centers with the rounded side of a measuring teaspoon. Cool on the sheets for 5 minutes. Transfer to a wire rack; cool completely.
• Spoon a scant teaspoon of caramel topping into each indentation. Sprinkle each with several flakes of sea salt.

Steps:

• Line a 13x9-in. pan with foil; grease foil with 1 tablespoon butter. Layer with 1 cup coconut and 3/4 cup almonds; set aside., In a Dutch oven, combine sugar, coconut milk, corn syrup, cubed butter and cream. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage), about 40 minutes., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 244° (firm-ball stage), about 5 minutes longer., Remove from heat; stir in 1 cup coconut, vanilla, ginger, salt and remaining almonds. Immediately pour into prepared pan (do not scrape saucepan). Sprinkle with remaining coconut. Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.