15 MINUTE HOLIDAY CARAMELS

15 MINUTE HOLIDAY CARAMELS

Ingredients:

-1 cup butter

-1 cup brown sugar

-1 cup sugar

-1 cup corn syrup

-1 can sweetened condensed milk

-Large microwave safe glass bowl (at least 10 cup capacity)

-Wax paper

DIRECTIONS:

-Melt the butter in a large glass bowl.

-Add all ingredients except milk and stir well.

 -Add milk and stir.

-Microwave on high for 13 minutes.  To be safe, put a plate under your bowl in case it starts to boil over.

-Remove from microwave and stir again.

-Pour hot caramel into a buttered 9×13 pan and allow to cool.

-Cut into 1″x1″ squares and wrap in wax paper.

Grandma's Lace Cookies

Lace Cookies
Grandma LaRaine Robison


1/4 C. Butter
2/3 C. Brn Sugar
1/4 C. Crisco
1/2 C Corn Syrup
1 C.  Flour
1 C. pecans finely chopped (or more)

Preheat oven to 350 degrees
Bring butter, brn sugar, Crisco, and syrup to a boil.
Remove from heat.  Add 1 c. flour & 1 c pecans immediately.

Spoon a large Tbl. of dough on pan.  (Can get about 3 on a pan).\

Bake 350 degrees for 7-8 minutes.   Cool slightly.  Turn cookies upside down on glass bottom
to form a cup.  Serve with ice cream.

Peppermint Ice cream with chocolate drizzle - nice for Christmas

Lollipops

Lollipops

1 cup water
1 cup Karo Syrup
2 cups sugar
Cook to 290 degrees (hard crack)

Pour into sucker molds

Carmel Popcorn

Carmel PopCorn

12 - 16 cups popped corn
3/4 cup granulated sugar
3/4 cup brown sugar (packed)
1/2 cup light corn syrup
1/2 cup water
1 tsp. white vinegar
1/4 tsp. salt
3/4 cup butter

Measure popped corn into a bowl.
Combine sugars, corn syrup, water, vinegar, and salt in a saucepan.
Cook to 245 degrees on candy thermometer.

Reduce heat to low and stir in butter until melted.
Pour syrup in thin stream over popped corn. Stir until well coated.
Spread out on a cookie sheet or butter hands and shape
into popcorn balls.

I spread out the popcorn and drizzle chocolate over the camel coated
popcorn. You can drizzle white chocolate and dark chocolate.
Let cool and break into pieces.