Kettle Corn

This is a yummy treat. Unsure where I got this recipe. Try it
Get all ingredients ready before you start

1/4 cup popcorn
Add 3TBSP oil to the kernals but do not start yet
Measure out 1/4 cup of sugar and have it sitting next to the stove.
A large bowl and the salt shaker.

Start oil and popcorn, as soon it starts to pop add sugar this will slow down popping but keep stirring or shaking. As the popping resumes increase shaking or stirring so that the popcorn will not burn and will be evenly coated.
After popcorn is done, dump into the large bowl and sprinkle with salt. As it cools it might stick together as it cools further it will break easily.

Carmel Bars

My sister Jaime wanted me to post this yummy recipe.

Cream together:
1 cup softened butter
1/2 C plus 2 TBS Sugar
2 C Flour
Press into cookie sheet and bake for 10 minutes or until light brown at 350 degrees.

Carmel layer:
1 C Butter
3/4 C Sugar
1 can Sweetened Condensed Milk
4 TBS Karo Syrup
Cook above ingredients on stove top until light brown - soft ball stage (240). Stir constantly or mixture will burn on the bottom of the pan.

Pour carmel over crust. Spread carefully. Sprinkle milk chocolate chips (about 1 Cup) over top of carmel. Let melt and then spread carefully over carmel. Let chocolate harden on the top before cutting. (I always stick mine outside or in the refrigerator to speed up the process.) Enjoy!

Homemade BIG HUNK

1 larger bottle Planters Dry Roasted Peanuts (lightly salted)

3 smaller jars Kraft Marshmallow Cream

2 1/4 cups light corn syrup

2 1/4 cups sugar

1 1/2 tsp vanilla

6 Tbsp butter, melted

1/4 tsp salt

Butter a large cookie sheet. Scatter peanuts equally on cookie sheet. Place marshmallow cream in a LARGE bowl, set aside. In a large saucepan, combine corn syrup and sugar. Place over high heat. Stir constantly with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Cook to 280 degrees F, or to soft crack stage. Remove from heat and let stand 2 minutes undisturbed. Without scraping, pour entire batch into marshmallow cream and stir with a wooden spoon until smooth. Add butter, vanilla, and salt and stir with wooden spoon until butter in incorporated.

Pour into prepared pan and spread evenly across peanuts. Allow to stand at room temperature until firm, about 3 hours. Cut and wrap in wax paper.

Good and Easy Fudge

• 2 cups (12 oz) chocolate chips
• 1 1/4 cup (4 oz) sweetened condensed milk
• 1 cup nuts, chopped (optional)
• 1 tsp vanilla

1. Combine milk and choc. chips in heavy sauce pan.
2. Warm over lowest possible heat, stirring until smooth
3. Remove from heat, stir in nut and vanilla
4. Spread evenly in foil lined 8" or 9" square pan.
5. Chill for 2 hours or until firm
6. Lift from pan
7. Remove from foil, cut into squares.
8. Store in fridge
This is the only candy I have ever been successful at making. I can't remember where I got the recipe but I think it came off the back of a can of sweetened condensed milk, I've had it since I was 16 so it is tried and true!