Caramel

Ingredients: 1/2 cup butter (1 stick) 2 1/4 cups light brown sugar pinch salt 1 cup corn syrup 1 can (14 oz) sweetened condensed milk

Directions: Grease a cookie sheet with sides well and set aside. In a heavy saucepan mix butter, brown sugar, salt and corn syrup. Heat this mixture gradually over medium heat, stirring constantly, until it boils. Continue stirring to avoid scorching while slowly pouring in the sweetened condensed milk. Bring the entire mixture to a boil once more. You can increase the heat only to the point where it maintains a constant low boil. Cook for 5-10 minutes, watching for signs of slight thickening, then begin testing for hardness. Drop a small amount of candy into a bowl of cold water and let cool a moment. If the test candy does not congeal, keep cooking the mixture until it does. Taste the test piece to check the consistency. A firm, not brittle, texture is best to use for popcorn. A firmer consistency is required for candy to hold its shape. Pour into greased cookie sheet with sides and let cool before slicing with a knife into small squares. You can cook it longer to make hard caramel candy. For popcorn: Prepare approximately 2 gallons of popcorn ahead of time and set aside. Pour the hot mixture over the popcorn stirring to coat and distribute evenly. You can dry it on cookie sheets or coat your hands with a little cold water to form into balls.

Chocolate Shortcut Caramel

Ingredients: 1 cup butter 1 (16 oz) package, 2 1/4 cups packed brown sugar 1 (14 oz) can, 1 1/4 cup sweetened condensed milk 1 cup light corn syrup 2 ounces unsweetened chocolate 1 teaspoon vanilla

Directions: Line a 9x9x2 inch pan with foil extending over the ends. Butter the foil and set aside. In a heavy 3 quart saucepan, melt the butter over low heat. Add brown sugar, sweetened condensed milk, light corn syrup and unsweetened chocolate and mix well. Bring mixture to a boil and clip candy thermometer inside the pan. Cook over medium heat stirring frequently until the thermometer reads 248°F, firm ball stage, which should take between 15-20 minutes. Remove the saucepan from the heat and remove the thermometer. Add the vanilla and blend in well. Quickly poor the caramel mixture into the prepared pan. When the caramel is firm, use the foil to remove it from the pan. Using a buttered knife, cut candy into 1 inch squares. Wrap each piece in clear plastic wrap. Yeild: 81 squares or about 2 3/4 pounds NOTE: For plain caramel, omit the chocolate.

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