Post by Quarter Cathy on Jan 29, 2019 15:39:35 GMT
Gagenana’s Cracker Candy
1 C. butter (NOT margarine)
1 C. light brown sugar
12 oz. pkg of chips (we prefer milk choc)
35 to 40 saltines
Lightly grease standard size cookie sheet. (Kind with raised edges...NOT completely flat one)
Cover with saltines. You may have to break some of them in half.
In medium size saucepan, melt butter..add brown sugar. Cook over med.low heat until mixture
starts to boil, stirring constantly. When boiling stage is reached..time for 3 minutes stirring
occasionally. After 3 min. pour mixture over saltines, spreading evenly. Bake in 350 degree
oven for about 12 min. If candy starts to get too brown, remove from heat. Should end up
looking like the color of caramel.
Immediately sprinkle with choc chips, when soft..spread. I usually wait about 10 min. place
cookie sheet in freezer. when candy is cool..twist sheet slightly to release and turn out onto counter/another cookie sheet. Break into pieces and enjoy!!
Hint: Candy is easier to break from the back...either way, you're gonna' get choc on your
fingers!!!!!! I store in sealed bowl or Ziploc bag.
1 C. butter (NOT margarine)
1 C. light brown sugar
12 oz. pkg of chips (we prefer milk choc)
35 to 40 saltines
Lightly grease standard size cookie sheet. (Kind with raised edges...NOT completely flat one)
Cover with saltines. You may have to break some of them in half.
In medium size saucepan, melt butter..add brown sugar. Cook over med.low heat until mixture
starts to boil, stirring constantly. When boiling stage is reached..time for 3 minutes stirring
occasionally. After 3 min. pour mixture over saltines, spreading evenly. Bake in 350 degree
oven for about 12 min. If candy starts to get too brown, remove from heat. Should end up
looking like the color of caramel.
Immediately sprinkle with choc chips, when soft..spread. I usually wait about 10 min. place
cookie sheet in freezer. when candy is cool..twist sheet slightly to release and turn out onto counter/another cookie sheet. Break into pieces and enjoy!!
Hint: Candy is easier to break from the back...either way, you're gonna' get choc on your
fingers!!!!!! I store in sealed bowl or Ziploc bag.