HHS Foodies

Michele's World-Famous, Delectable Candy

Dipping caramel

2 1/4 c. brown sugar

1 c. karo syrup

1 can sweetened condensed milk

1 cube butter

Dissolve brown sugar and karo syrup. Add milk and butter. Bring to a rolling boil for 2 minutes. Makes 6 1/2 pint jars.

Microwave Brittle

1. Add 1/2 c. corn syrup and 1 c. sugar to a glass bowl, mix together & microwave for 5 1/2 minutes (don't let it get too brown).

2. Add nuts of your choice & 1 TBS. butter and microwave for 1 1/2 minutes.

3. Add 1 tsp. vanilla and 1 tsp. soda

4. Spread out on a cookie sheet to cool.

Toffee

1 c. butter

1/2 c. corn syrup

1 1/2 c. sugar

1 c. blanched almonds

1/4 cup water

Mix sugar, water and corn syrup over the stove until they boil. Add the rest of the ingredients and cook until a hard ball stage or a slightly darker light brown color (the color of toffee!)

Caramels

1 c. white sugar

1 c. brown sugar

1 c. karo syrup

2 sticks butter

1 can sweetened condensed milk

Cook all ingredients over med.-med. high heat for approx. 40 minutes or until temperature reaches 237. (Remember to test your thermometer first. Water boils at 220 so if your thermometer reads 215 at the boiling point, deduct 5 degrees from 237 and your caramel should be done at 232)