2 cups apple sauce
1 cup apple cider
1 cup orange juice
2 tablespoons Vermont maple syrup
1/2 teaspoons nutmeg
1/2 teaspoons cinnamon
Combine all ingredients in a blender and blend until smooth. Pour into glasses
and serve.
Want to share with us your baby's lovely birthday cake. Please send us 2-3 photographs of the cake and also your baby enjoying the birthday cake. It will be published in our Birthday Cakes Blog
INGREDIENTS:
1 cup butter
2 (1 ounce) squares unsweetened chocolate, cut
up
2 1/4 cups packed brown sugar
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed
Milk (NOT evaporated milk)
1 cup light corn syrup
1 tablespoon instant coffee crystals
1 cup chopped pecans or walnuts (optional)
DIRECTIONS:
Line 8-inch square baking pan with wax paper, extending
wax paper over edges of pan. Butter wax paper; set
aside.
In heavy 3-quart saucepan, melt 1 cup butter and chocolate.
Stir in brown sugar, EAGLE BRAND®, corn syrup and
coffee crystals. Clip candy thermometer to side of
pan. Cook over medium heat, stirring constantly, until
thermometer registers 248 degrees F (firm-ball stage*).
Mixture should boil at moderate, steady rate over entire
surface. Reaching firm-ball stage should take 15 to
20 minutes.
Remove from heat. Remove thermometer. Immediately stir
in nuts (optional). Quickly pour into prepared pan,
spreading evenly. Cool.
When candy is firm, use wax paper to lift candy out
of pan. Use buttered knife to cut into squares. Wrap
each square in plastic wrap or place in candy cups
if desired
*Note: To test for firm-ball stage, spoon a few drops
of the hot caramel mixture into a cup of very cold
(but not icy) water. Using your fingers, form the
drops into a ball. Remove ball from water. If it
is firm enough to hold its shape but quickly flattens
at room temperature, it has reached firm-ball stage.
If the mixture hasn't reached the correct stage,
continue cooking and retesting, using fresh water
and a clean spoon each time.
