Waffle bowls

You can buy waffle bowls at the grocery store these days. I microwaved a hand full of semi sweet chocolate chips in the microwave with a little coconut oil, dipped the waffle bows in the melted chocolate, and then decorated with sprinkles, chopped nuts, and frozen smashed raspberries. I had the raspberry rimmed bowl with vanilla icecream and fresh raspberries. I wanted to add sliced peaches, but they aren't ripe just yet. Other family members had mint icecream with chocoalte chips, and vanilla icecream with lots of sprinkles. We tried gummy bears, but they get hard when they are cold and were not appreciated.

Marshmallows

Our grocery store is selling dried marshmallow bits. The display this week, the Lucky Charms were removed and replaced with Unicorn fruit loops. Sugar. Sugar. Sugar.

Soft Caramels

4 C. sugar
2 sticks (1/4 lb) butter
2 C. white Karo syrup (a whole bottle)
2 13 oz cans (carnation) evaporated milk

Use an 8 qt pan or larger. Melt butter, add Karo, then sugar. Cook until boils well. Add milk a little bit at a time. It will over-boil and foam up. This is a delicate and dangerous process, and it may take 15 minutes to add all the milk because you have to go slow. Do not let the mixture stop boiling or it might get weird crystal structures in your finished candy. Stir constantly. After both cans of milk are added, set up your candy thermometer. Cook to 238* for soft caramel and 240* for firm caramel. If you have a problem with sugar creep, you can wash down side of pan with a brush and a little bit of water. They should be done in about 45 minutes. Pour finished caramel into a dish lined with parchment. I used a half sheet (baking pan). If you like thick caramel, I suppose you could use a 9x13 casserole. Finished product is super sticky. To aid in cutting, dust with a little powdered sugar and use a very very sharp knife.