AUNT GWEN'S TOFFEE (CARAMELS)

2 Cups Sugar
3/4 Cup Karo Syrup
2 Cups half and half
1/2 Cup Butter

Mix and boil to a firm ball - about 240 Degrees.  Pour into a 9x9' pan.  Mark into squares before it sets. Cool.  Wrap in wax paper.

It has to be stirred almost constantly, or it will burn to the bottom.  It goes dark as it cooks.  (Do it when you have a long phone call to make.  Or a movie to watch.

Caramel Sauce

This recipe is from Jane Payne

2 cups light cream
2 cups sugar
1 cup light corn syrup
1/2 tsp salt
1/2 butter (no substitutions)
1 Tbsp vanilla

Cook: cream, sugar, corn syrup in a heavy sauce pan until boiling. Cook and stir over medium heat for 5 minutes then add butter and salt. Turn heat to low and boil gently, stirring often until temperature on candy thermometer reads 228 degrees. Remove from heat. cool slightly and add vanilla. cool until warm and put in jar. Store in refrigerator.

Caramel Popcorn

For you Birg :) This stuff is the best!

2 c. brown sugar
1 c. Karo (corn) syrup
1 pinch salt

1 cube butter or marg.
1 tsp. baking soda

1 large bowl of popped corn - usually two full batches in an air popper is plenty.

Instructions: Pop your popcorn, set aside. Bring to boil brown sugar, corn syrup and salt. Boil for approximately 2 -3 minutes, or until color changes to darker brown. remove from heat. Add butter and baking soda. Pour over popcorn and mix well. Spread over wax paper to cool.

This recipe takes only about 20 minutes (if you have all your ducks in a row). Also, I find that it works best with fresh popcorn.

Enjoy!

EASY Turtle Bars

I got this recipe out of my new cake mix cook book. I made these for New Years Eve and everyone raved about them!

1 pkg chocolate cake mix
1/2 C butter, melted
1/4 C milk
1 C semisweet chocolate chips
1 C chopped pecans or walnuts
1 jar (12 oz) caramel ice cream topping

1. Preheat oven to 350. Spray 9x13 pan with nonstick cooking spray.
2. Combine cake mix, butter and milk; mix until well blended. Press half of batter into prepared pan. Bake 7 -8 mins or until crust begins to form.
3. Sprinkle chocolate chips and half of the nuts over partially baked crust. Drizzle with caramel topping. Drop spoonfuls of remaining batter over caramel mixture; sprinkle with remaining nuts.
4. Bake 18-20 mins or until top springs back when lightly touched. Cool completely in pan on wire rack. Cut into bars.

Makes 2 1/2 dozen bars.