Butterscotch Haystacks

Ingredients:


* 2 cups (4 oz) shredded unsweetened coconut
* 1 cup plus 2 tbsp butterscotch chips
* 1/4 tsp salt
* 1/4 cup semi-sweet chocolate chips


Preparation:


1. Prepare a baking sheet by lining it with aluminum foil and set aside for now. Preheat the oven to 325 degrees.


2. Place the coconut in a pie tin or small baking pan, and toast it in the oven until golden brown. The secret to good toasted coconut is consistent browning, so be sure to stir it every 2 minutes until it is an even, light golden color. It will probably take 8-10 minutes, but monitor your coconut carefully.


3. While the coconut is toasting, place the butterscotch chips in a large microwave-safe bowl. Microwave them until melted, stirring after every 30 seconds to prevent overheating.


4. Once the coconut is toasted and the butterscotch chips are melted, stir the salt into the butterscotch chips, and then stir in the coconut, mixing until coconut is entirely coated with butterscotch.


5. Using a small teaspoon or candy scoop, drop small, compact spoonfuls of the candy onto the prepared baking sheet.


6. After all of the haystacks have been formed, place the chocolate chips in a small bowl and microwave until melted. Stir until the chocolate is smooth, then spoon the melted chocolate into a small Ziploc bag. Snip off a tiny corner of the bag, and drizzle the haystacks with melted chocolate.


7. Refrigerate to set the butterscotch and chocolate, at least 30 minutes. Store Butterscotch Haystacks in an airtight container at room temperature or in the refrigerator for up to two weeks.






Source: About.com

Microwave Caramels

1 cup butter
2 1/2 cups light brown sugar
1 cup light corn syrup
1 (14-ounce) can sweetened condensed milk
1/4 teaspoon salt
1 teaspoon vanilla extract


Line a 12 x 7 x 2-inch baking pan with lightly buttered aluminum foil. Set aside.


Place butter in a large microwave-proof mixing bowl. Microwave on MEDIUM-HIGH (70 percent) power 1 to 2 minutes, or until melted.


Stir in brown sugar, corn syrup, sweetened condensed milk and salt. Cover with plastic wrap, venting one corner. Microwave on HIGH (100 percent) power 10 to 12 minutes, or until bubbly and thick in consistency.


Uncover and stir well. Microwave, uncovered, on MEDIUM-HIGH for 16 to 20 minutes, or until candy forms a soft ball when small amount is dropped in cold water and flattens when removed.


Mix in vanilla. Pour into prepared pan. Let cool at room temperature. Invert pan; peel off foil and cut into 1-inch pieces. Wrap pieces individually in waxed paper or plastic wrap. Store in covered container at room temperature.


Makes about 72 pieces.

Microwave Pralines

1-1/2 cups firmly packed light brown sugar
2/3 cup half and half
1/8 tsp. salt
2 Tbs. butter, melted
1-1/2 cup pecan halves


Combine sugar, half and half and salt in a deep 3 quart casserole; mix well. Stir in butter. Microwave on High for 7 to 9 1/2 minutes or until mixture reaches soft ball stage (235 degrees), stirring once. Stir in pecans; cool about 1 minute. Beat by hand until mixture is creamy and begins to thicken, about 3 minutes. Drop by tablespoon on wax paper. Let stand until firm.