CANDY CORN MUG RECIPES

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MUG CAKE RECIPE | LAND O’LAKES



Mug Cake Recipe | Land O’Lakes image

Done in minutes, this mug cake is a quick fix for a sweet craving. Best eaten warm!

Provided by Land O'Lakes

Categories     Birthday    Microwave    Sweet    Cooking    Keeping It Simple    Creating New Traditions    Making It Photo-Ready    Cake    Dessert

Total Time 0 minutes

Prep Time 5 minutes

Yield 1 serving

Number Of Ingredients 11

Cake
2 tablespoons Land O Lakes® Butter
1/4 cup all-purpose flour
1 large Land O Lakes® Egg (yolk only)
2 tablespoons sugar
1 tablespoon 2% or whole milk
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1 teaspoon decorator sprinkles
Topping
Vanilla ice cream or whipped cream, as desired

Steps:

  • Place butter into 12-ounce coffee mug; microwave 30-45 seconds or until melted. Add all remaining cake ingredients except sprinkles; mix well with fork. Stir in sprinkles.
  • Microwave 45-60 seconds or until cake pulls away from sides and top is dry. (Do not overcook.) Cool 1 minute. Top with vanilla ice cream or whipped cream, as desired. Serve warm.

Nutrition Facts : Calories 510 calories, FatContent 29 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 245 milligrams, SodiumContent 330 milligrams, CarbohydrateContent 54 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 7 grams

CASHEW BRITTLE RECIPE - BETTYCROCKER.COM



Cashew Brittle Recipe - BettyCrocker.com image

Craving candy? Try a nutty twist on homemade old-fashioned peanut brittle.

Provided by Betty Crocker Kitchens

Total Time 1 hours 45 minutes

Prep Time 45 minutes

Yield 72

Number Of Ingredients 8

1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter or margarine
1 lb cashews (3 cups)

Steps:

  • Heat oven to 200°F. Grease 2 large cookie sheets with butter; keep warm in oven. (Keeping the cookie sheets warm allows the candy to be spread 1/4 inch thick without it setting up.) Grease long metal spatula with butter; set aside.
  • In small bowl, mix baking soda, 1 teaspoon water and the vanilla; set aside. In 3-quart saucepan, mix sugar, 1 cup water and the corn syrup. Cook over medium heat about 25 minutes, stirring occasionally, to 240°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water.
  • Stir in butter and cashews. Cook about 13 minutes, stirring constantly, to 300°F or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
  • Pour half of candy mixture onto each cookie sheet and quickly spread about 1/4 inch thick with buttered spatula. Cool completely, at least 1 hour. Break into pieces. Store in airtight container at room temperature.

Nutrition Facts : Calories 70 , CarbohydrateContent 9 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 35 mg, SugarContent 6 g, TransFatContent 0 g

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