Cab Shop Seafoam Recipes

S'MORES NACHOS

Steps:

• Preheat oven to 350 degrees F. Using a food processor, process the graham crackers into fine crumbs. Cut each tortilla into 8 equal size wedges. Dip wedges into melted butter and then into cracker crumbs.
• Spread out tortillas onto a baking sheet and bake for 5 minutes. Turn chips over and bake for another 5 minutes or until golden.
• Pile chips onto an oven safe platter, drizzle with chocolate sauce and sprinkle with marshmallows.
• (Optional) Return platter to the oven until marshmallows are lightly browned.

SEAFOAM CANDY

Steps:

• Combine light brown and white sugars, water, corn syrup, and salt in a heavy 2 quart saucepan.
• Cook covered until mixture boils rapidly.
• Remove lid, place candy thermometer in pan, and cook without stirring to 260°F (127°C).
• Remove from heat.
• Beat egg whites until stiff.
• Pour hot syrup in thin stream over egg whites, beating constantly with electric mixer on high speed.
• Add vanilla and pecan flavoring.
• Continue beating until soft peaks form and candy starts to lose its gloss.
• Stir in pecans and drop by spoonfuls onto waxed paper.
• When candy has set, store in airtight container.

FAIRY FOOD

Steps:

• In a large saucepan over medium heat, stir together the sugar, corn syrup and vinegar. Bring to a boil, and heat to the hard crack stage, 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Do not stir once the mixture begins to boil.
• While you wait for the sugar to come up to temperature, grease a 7x11 inch baking dish. When the mixture reaches the hard crack stage, remove from heat, and quickly stir in the baking soda with a long handled spoon; it will become very foamy. Pour immediately into the prepared dish, and set aside to cool. Cut into little pieces when cool.
• If you wish to coat the candies with chocolate, melt the chocolate chips in a metal bowl over a pan of simmering water, stirring occasionally until smooth. If the chocolate is too thick, some vegetable oil may be added. Dip pieces of candy in chocolate, and place on waxed paper until set.

TOFFEE DESSERT

Steps:

• Place the chocolate covered toffee bar and chocolate covered crispy peanut butter flavored candy bar in the freezer and let freeze 8 hours or overnight.
• In a medium bowl, mix together the saltine crackers, graham crackers, and melted butter. Press the mixture into the bottom of a 9x13 inch pan to make a crust. Chill crust in the refrigerator while you make the filling.
• In a large bowl, beat together the instant vanilla pudding mix, instant chocolate pudding mix, and milk. Fold in 12 ounces frozen whipped topping. Spread the filling over the prepared crust. Cover the filling with the remaining frozen whipped topping.
• Crush the frozen chocolate covered toffee bar and chocolate-covered crispy peanut butter flavored candy bar. Sprinkle the dessert with the crushed candy bars. Cover and refrigerate until ready to serve.