Caramel Popcorn

This caramel popcorn is quick and easy to make.  It also stays soft and chewy.  My friend LeeAnn gave me the recipe and it works perfectly every time.

LeeAnn's Easy Caramel Popcorn
2-3 bags microwave popcorn, popped
2 cubes butter
1 cup brown sugar
14 large marshmallows or 2 1/2 cups miniature marshmallows

Place popped corn in large bowl and set aside. Put butter, brown sugar and marshmallows in a pan on the stove.  Bring to a boil.  Boil for 2 minutes over medium heat.  Pour caramel mixture over popcorn.  Stir to coat.  Place on cookie sheet to cool. 

Now go and make some.  Your family will thank you.  Mine usually does!

Easy Caramel Dip

I love caramel.  More than just about anything.  I'm picky about caramel too.  Don't try and fool me with butterscotch.  Yuck.  Caramel and butterscotch are NOT the same thing.  Not even close.  So I tasted this caramel dip about  6 months ago.  I was pleasantly surprised by it's goodness.  I finally got around to making it for myself (actually for a baby shower).  It was easy and delicious.  Fall is a great time to make this with all the yummy apples around.  But go ahead and dip anything in it. You'll love it.  I know I do!

Easy Caramel Dip

1 8 ounce package cream cheese

1 cup brown sugar

1 tsp vanilla

Cream together all ingredients.  Can be heated in crock pot.

Requested Recipe - Caramels

I've had a few requests for my caramel recipe.  Caramels are just about my favorite food.  Can you consider caramels food?  If not, they are my favorite treat.  They are definately a treat.  I've tried several recipes, but this one is my favorite.  It is a recipe from my husbands Aunt Marie.  She introduced me to these little goodies more than 25 years ago and it's the recipe I keep coming back to.  I've adjusted the recipe a little, but it's nearly the same. 

Aunt Marie's Caramels

2 cups sugar

1 cup white karo syrup

1/4 tsp salt

2 cups whipping cream

1/2 cup butter

2 tsp vanilla

Mix together sugar, corn syrup, salt and 1/2 of the cream in a heavy saucepan.  Cover and bring to a boil at medium heat.  Remove lid. Add remaining cream gradually, slow enough that it never stops boiling.  Allow it to thicken after each addition.  When all of the cream has been added, use a candy thermometer and cook to 234 degrees. Aunt Marie says you must continuelly stir during this stage but I have found that occasionally stirring works just fine.  Just don't scrape the edges of the pan while stirring.  Once it reaches 234 degrees add butter and vanilla.  Stir quickly to melt butter and bring back to 234 degrees.  Immediately pour into a buttered 9x9 inch pan without scraping the cooking pan.

Cool completely and cut into 1 inch squares.  Wrap and enjoy!  Yum!