Mom's Christmas Recipes - Homemade Soft Carmels, Cheesecake

I am going to try another of Mom’s recipes today.  This one is for CARMEL CANDY.  The soft ones.  I’ve been a little hesitant to try it because it is different than most I see on the internet.  This one calls for a whole pound of butter!  Most of the recipes I researched have a little less sugar and are asking for 1 CUP of butter.  However, I doubted her on the cheesecake recipe only to find out it was right on. That one follows this candy recipe:

Mom’s Homemade Soft Carmels

1 lb butter                     3 cups sugar

½ tsp salt                      1 can Eagle Brand Milk

1 pint Karo white syrup

Bring Karo to a boil, add butter bring to a boil again.  Add sugar and salt.  Add milk slowly.  Stirring constantly.  Cook 30 minutes.   Add nuts and pour on buttered candy sheet.  This made about 3-3/4 # of candy.  As you can see the 1# of butter came out fine.

Mom’s Cheesecake – New York Style

Cream well to soften.........3(8-oz) pkg of cream cheese. 

Beat until stiff...................4 egg whites.

Blend in. . . . 1 cup sugar + 2 Tbsp flour.  Combine with cheese mixture. Add 1 tsp vanilla.

Pour into *prepared 9” springform pan.  Bake at 350 degrees for 25 minutes or until knife inserted comes out clean.  Then proceed to add topping below.

* If graham crackers (about 15 squares): 1 ¼ cup crumbs, 2 Tbsp Sugar, 1/3 cup melted butter. 

I like to use other, sweeter cookies crumbled for the crust.  I omit the sugar in that case.

Topping: Mix together and spread over top:  2 cups thick sour cream, 2 Tbsp sugar, ½ tsp vanilla.  Bake 5 minutes longer at 475 degree (very hot oven). 

When removed from oven, I like to sprinkle the top with the lemon jello (pdw).

Notes on making Cheesecake:    Be sure to use a larger pan – a 9” instead of 8” springform.  Forget about making a perfect “no crack on top” cheesecake for two reasons.  First, in order to make sure it has cooked long enough - stick a knife in there and make sure it comes out clean!  Second, it won’t make any difference if there is a crack on top because this cheesecake has a wonderful sour cream/sugar topping that covers the top. Also, go ahead and splurge on some lemon jello.  Mom used to shake some of this straight from the package over the topping.  It gives just a hint of lemon flavor.  I think it is even better than lemon zest.

I really did use all 4 sticks of butter!  This makes a FULL 9 X 13 pan.

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