Milk/Cream
Homemade Cow Tales
Popular on Food52
16 Reviews
Darlene S.
October 2, 2021
I want to make these but will substitute my sugar subs and the substitute for the corn syrup but where I am puzzled and usually can figure out servings real easy? How to you get 50 with 2 baking pans 10 x 15? Cutting widths of 2 to 2 1/2 inch long strips? You can possibly get 48 but how the heck you get 50? 25 per sheet since you can't cut 12.5 strips for each pan and cut them in half when you roll them to 16 inches? Or are you missing another instruction...like cut the pan into 25 squares, fill each and then roll each to 8 inches? Either I am retarded, you can't count or you typed a mistake.
Pinemoon F.
February 3, 2021
I just finished this recipe and I followed to the letter, even though I knew better. The only reason I made this account was to warn anyone that wants to try this as a first time candy.
To everyone that this recipe failed, it's not your fault. The candy temp is too high, (this is a hard ball temp, not a soft ball temp), the cream is made poorly and too thick when made as directed. This seems like a copy of another recipe I found for a similar candy, but the changes made were absolutely the wrong ones. There is no way, if followed, you get a chewy, creamy candy. Author, if you truly made your candy this way, you are either being deceitful for unknown reasons or you really need to calibrate your thermometer, because there is a significant difference between 234* (soft ball) and 250* (hard ball). You even skipped the firm ball stage (240*) which might have worked. Candy science is candy science, and the science isn't in this recipe, 0/10.
To everyone that this recipe failed, it's not your fault. The candy temp is too high, (this is a hard ball temp, not a soft ball temp), the cream is made poorly and too thick when made as directed. This seems like a copy of another recipe I found for a similar candy, but the changes made were absolutely the wrong ones. There is no way, if followed, you get a chewy, creamy candy. Author, if you truly made your candy this way, you are either being deceitful for unknown reasons or you really need to calibrate your thermometer, because there is a significant difference between 234* (soft ball) and 250* (hard ball). You even skipped the firm ball stage (240*) which might have worked. Candy science is candy science, and the science isn't in this recipe, 0/10.
Diane
December 6, 2015
Okay, so I thought I followed the directions, but when I tried to roll my caramel slab a bit thinner.. it cracked into pieces?? What did I do wrong? Sadly, I've had to eat all the bits of caramel that didn't make it ;)
Alex P.
March 17, 2014
Ok.. lets see if we can try this.. again. I have no problem cooking with, using or frying in Crisco. I have no problem using butter, cream and all the other wonderful ingredients that make cooking delicious. What I do have a problem with is eating it raw combined with ONLY confectioners sugar and gelatin. That is exactly what this well meaning recipe calls for. And it doesn't turn into anything else, just an unpleasant combination of.. you guessed it, raw crisco with some sugar, which to me was a strange and well, yucky taste. If you enjoy eating crisco and sugar by the spoonful, by all means, go ahead. For me, this just didn't work. :)
Thamra L.
March 15, 2014
Well ! It sounds like many of you shouldn't bother making Cow Tales at all if your that worried about using Criso or Butter. There are many cookies,cakes and candies that use Criso and or Butter.
Kristi
January 20, 2014
Lol I'm well aware of what crisco is and in fact most buttercream frostings have a combination of butter and shortening. :)
Alex P.
January 20, 2014
His recipe calls for white vegetable shortening, that IS Crisco and not buttercream frosting. Buttercream frosting is made with butter, cream and confectioners sugar.
Try the recipe, you may love it! It was just too sweet and too Crisco-y for my taste. :)
Try the recipe, you may love it! It was just too sweet and too Crisco-y for my taste. :)
Kristi
January 20, 2014
I don't quite understand the previous comment? It's certainly not "pure crisco" and if you've ever enjoyed buttercream frosting then that's really all the filling is :)
Alex P.
December 30, 2013
...and I made them with Crisco and the thought of eating all that.. raw Crisco really turned my stomach. I imagine that what is in commercial cowtails is probably worse but like hotdogs, I don't SEE it being made, so I am in happy oblivion. All tastes are different, but for me these just do NOT work... too sweet, caramel too buttery and an overall weirdness that I couldn't place... oh wait, I am eating pure Crisco!! So yeah, think I figured it out. For $1 a package, I am going back to buying these at the store!
Alex P.
December 22, 2013
I made these and while they were good, the caramel was delicious (!) but just too, too sweet for me. I made them with organic shortening, Palm oil, and while it was good, it was just.. too sweet! Maybe made with Crisco it's different... ? Thanks for the idea :)
Alex P.
December 9, 2013
Could you substitute Palm Oil for the white vegetable shortening..? What do you think? :)
agamom
April 5, 2013
I know many small children who will love these treats~! Thank you for this recipe & the photos are beautiful. Any ideas on replacing the corn syrup and white vegetable shortening with something more 'real' ? They will not taste like true "Cow Tales" but perhaps even more delicious... Brown rice syrup & butter? Will have to try a few creative substitutions.
Brian
October 15, 2013
Here is a nice link on substituting corn syrup. Invert sugar seems to be the way to go. http://notsohumblepie.blogspot.com/2010/05/lollipops-sugar-science-ramblings.html
You could probably use butter, but the flavor would different. You could also use lard, if you are comfortable with that.
You could probably use butter, but the flavor would different. You could also use lard, if you are comfortable with that.
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