It takes just five simple ingredients to create this crunchy confection from our Holiday Celebrations 2009 special issue. To ensure an airy toffee, do not overstir the caramel when adding the baking soda. Dip the pieces in white chocolate for a festive touch.
Portion size48 servings
Credits :Canadian Living Magazine: December 2015
2 1/2 cups
white corn syrup
per piece: about
Total fat0 g
Saturated fat0 g
Total carbohydrate14 g
In large saucepan, bring sugar, corn syrup and 1/3 cup water to boil over medium heat, stirring just until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300?F (149?C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes. Remove from heat.
Standing back and averting face, whisk in baking soda and vanilla. (Caramel will bubble and sputter and increase in volume.) Do not overmix.
Pour into greased parchment paper– lined 13- x 9-inch (3.5 L) cake pan. Let cool in pan for 2 hours. Break into 1 1/2-inch (4 cm) pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.)
Blood oranges add a splash of colour to this winter salad. Choose oranges that feel heavy for their size, and store them in your refrigerator or in a cool, dry place for up to a week.
Prep time15 minutes
Total time15 minutes
Portion size12 servings
small blood oranges or
Cara Cara navel oranges
red wine vinegar
, finely grated or pressed
salt and pepper
extra-virgin olive oil
torn red or
green leaf lettuce
, trimmed, cored and thinly sliced
thinly sliced red onion
Per serving: about
Total fat9 g
Saturated fat1 g
Total carbohydrate7 g
Finely grate orange zest to make 1 tsp. Remove remaining peel and pith from oranges; cut oranges crosswise into generous 1/4-inch thick slices. Set aside.
In small bowl, whisk together vinegar, mustard, honey, orange zest, garlic, salt and pepper. Gradually whisk in oil in thin steady stream until well combined. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
In large bowl, combine lettuce, fennel, red onion and oranges. Drizzle with vinaigrette; toss to coat. Serve immediately.
A sweetened cream cheese swirl ties the unexpectedly delicious combination of chocolate and rhubarb together in these soft, chewy brownies. Substitute with thawed frozen rhubarb, if that's what you have on hand!
Portion size25 servings
Credits :Canadian Living Magazine: June 2016
Cream Cheese Swirl:
half pkg (250 g pkg)
milk chocolate (about 6 oz)
fresh rhubarb (1/2-inch lengths)
per brownie: about
Total fat8 g
Saturated fat5 g
Total carbohydrate21 g
Rhubarb Swirl: In saucepan, cook rhubarb and sugar over medium heat, stirring, until rhubarb is broken down and mixture is thick and glossy, 10 to 15 minutes. Scrape into bowl. Let cool to room temperature.
Cream Cheese Swirl: Meanwhile, in bowl, beat cream cheese with sugar until smooth. Beat in egg yolk and cornstarch. Set aside.
Brownies: In saucepan, melt chocolate and butter over medium heat, stirring occasionally, until smooth. Remove from heat. Let cool for 10 minutes. Whisk in sugar and vanilla; whisk in eggs, 1 at a time. Stir in flour and salt. Scrape into parchment paper–lined 9-inch (2.5 L) square cake pan.
Alternately spoon Rhubarb Swirl and Cream Cheese Swirl over top; using butter knife, gently swirl to create marble effect. Bake in 350°F oven until cake tester inserted in centre comes out clean with a few moist crumbs clinging, 40 to 45 minutes. Let cool completely in pan. (Make-ahead: Refrigerate in airtight container for up to 2 days; bring to room temperature before serving.)