Ingredients

• 1-1/2 cups unpopped popcorn (7-1/2 quarts popped corn)
• 2 cups brown sugar
• 1 cup butter, melted
• 1/2 cup corn syrup
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 tablespoon vanilla

Directions

* Pop corn and set aside.

* Combine sugar, butter, corn syrup and salt and heat until boiling for 5 minutes and stirring. Remove from heat.

* Add baking soda and vanilla.

* Pour popped corn into a large roasting pan. Pour warm caramel syrup over popped corn, mixing thoroughly to coat.

* Bake uncovered in roasting pan for 1 hour at 200 degrees, stirring every 15 minutes.

* Stores well in cool dry area in sealed container.

* Makes 7 quarts of delicious caramel corn.

Ingredients

• 2 cups real butter
• 2 lb. pkg. dark brown sugar
• dash of salt
• 2 cups corn syrup
• 2 15oz. cans sweetened condensed milk
• 2 tsp. vanilla

Directions

Melt butter in heavy saucepan. Add sugar and salt. Stir thoroughly. Stir in corn syrup. Mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat to firm ball stage, 245*, approximately 12 to 15 minutes. Remove from heat. Stir in vanilla. Pour into large, heavily buttered cookie sheet. Cool and cut into squares. Wrap in plastic wrap or waxed paper.

Note: If cutting recipe in half, use a well buuter 9×13 pan. This is great to make when making christmas candie.

Ingredients

• 2 cup all-purpose flour
• 1 (8 oz.) pkg. cream cheese (cut up)
• 2/3 cup brown sugar, packed
• 2 eggs
• 1 1/2 cup butter, cut up
• 3/4 cup slivered almonds
• 1 pkg. creamy Chocolate Fudge
• Frosting mix for 2 layer cake

Directions

Combine flour, butter and brown sugar in large bowl.
Beat with electric mixer on low until butter is cut into dry
ingredients. (Pastry blender may be used.) Place this mixture
into an ungreased 13 x 9 x 2-inch pan. Bake at 350 degrees for 10 to
12 minutes. Meanwhile, mix frosting and cream cheese until
combined. Add eggs and beat until smooth. Carefully spread
chocolate mixture over hot crust. Sprinkle with almonds. Bake
at 350 degrees for 30 minutes or until chocolate mixture is set.
Cool. Cut into bars and store in refrigerator. Makes 32.

Ingredients

• 1/3 cup melted butter
• 1/3 cup brown sugar
• 3/4 cup all purpose flour
• 1/2 tsp. salt, divided
• 1 1/3 cups mini semi sweet chocolate chips,divided
• 1 pound powdered sugar
• 1 8 oz. pkg. softened cream cheese
• 1 tsp. vanilla

Directions

Line an 8 or 9 inch square pan with foil. Spray with nonstick spray. Combine butter and brown sugar in a small bowl. Add flour and 1/4 tsp. salt.Stir in 1/3 cup semisweet chips. Roll into a ball and refrigerate or freeze until firmed up slightly.
Unwrap dough and cut into 1/2 inch pieces. Refrigerate on a cookie sheet.Melt remaining chips and pour over powdered sugar, cream cheese and vanilla. Beat until smooth. Add salt. Scrape down and combine until smooth. Fold in cookie dough pieces. Pour into pan and chill until firm. Lift fudge out of the pan with foil and cut into pieces. Store in an airtight container in the fridge.

3-4 dozen pieces

Ingredients

• 1/2 c chopped pecans (optional) – Use almonds or any kind of nut, if desired.
• 2 tsps grated orange peel
• 1 (14 oz) can sweetened condensed milk
• 2-1/2 c semisweet chocolate chips

Directions

Line an 8×8″ square pan with parchment paper. I have used wax paper and I spray the pan and paper with Pam.

Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans (optional) and grated orange peel.

Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.