2 C. Sugar
1 C. Packed brown sugar
1 C. Corn syrup
1 C. Evaporated milk
1 pint Heavy whipping cream
1 C. Butter
1 1/2 tsp. Vanilla
Grease a 12 x 15 ” pan. In a medium-sized pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream and butter. Monitor the heat of mixture with a candy thermometer while stirring on medium heat. When the thermometer reaches 250 degrees Fahrenheit remove from heat. Stir in vanilla and nuts if you want. Transfer mixture quickly to greased pan and let cool completely. Cut and wrap in wax paper.
Notes: Make thicker caramels by using a smaller pan. Consequently it will take longer to cool, though. It takes quite a while to get to 250, so about when your arm gets tired from stirring, turn the heat up to medium-high. What this does is gets it to the desired temperature quicker AND when the caramels are dry it adds a special effect on the way they turn out. It’s hard to describe!
7 1/2 qts. popped corn
3 cups brown sugar
3/4 cup karo syrup
1 1/2 cup butter
1 1/2 tsp. salt
1 1/2 tsp. baking soda
1 1/2 Tbsp. vanilla
Spread popcorn in 2 roasting pans. Mix brown sugar, butter, karo syrup and salt over med. heat (* Use a large saucepan, as the mixture will rise). Boil 5 minutes stirring constantly. Remove from heat. Add soda and vanilla. Pour over popcorn and mix well. Bake in 200 degree oven 45 to 60 minutes stirring every 15 minutes. Pour out on waxed paper to cool. Keep in air tight container.
8 oz. Dark Chocolate chips
1/3 c. milk
1/3 c. unsalted butter
2 egg yolks slightly beaten
1/4 tsp. vanilla
In saucepan, melt chocolate chips with milk and butter over LOW heat, stirring until smooth. Remove from heat. Stir 1/4 c. hot mixture into egg yolks, then whisk the yolks into the chocolate mixture in saucepan. Add vanilla and beat well. Cover and refrigerate until cold and firm. Form teaspoonfuls into balls; roll in cocoa powder and shake off excess. Supposed to make 64 pieces.
- 1 Package of white melting chocolate
- 1 Package of peppermint candy canes
- A few blocks from a dark chocolate melting bark (optional)
Crush candy canes. Melt the chocolate bark either in a microwave (checking frequently) or in a double boiler.
Mix both together. Spread out on a waxed cookie sheet. After it has completely set, break with a table knife.
For adding a dark chocolate bottom, melt the dark chocolate first, spreading it on the bottom and letting it cool before adding the white peppermint layer.