White Chocolate Cheesecake with White Chocolate Brandy Sauce
Sugar Cookies with Butter cream Frosting
Gingerbread Cupcakes with Cream Cheese Frosting
Carrot Cupcakes with White Chocolate Cream Cheese Icing
Old-Fashioned Molasses Candy
INGREDIENTS
3 tablespoons butter (no substitutes), softened, divided
1 cup sugar
3/4 cup light corn syrup
2 teaspoons cider vinegar
3/4 cup molasses
1/4 teaspoon baking soda
DIRECTIONS
Grease a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245 degrees F (firm-ball stage), stirring occasionally. Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260 degrees F (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well.
Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers.
