Traditional Caramels

1 c. Sugar
1 c. Heavy Whipping Cream
3/4 c. Clear Karo Syrup
4 T. Butter (salted preferred)
3/4 t. vanilla
nuts & sea salt, optional

Boil Karo, sugar, and half the cream. Slowly add rest of cream so boiling doesn't stop. Add butter one tablespoon at a time. Add a candy thermometer and cook to 236*F (if water boils @ 206*—always test first). Remove from stove. Add vanilla and stir well. Pour into buttered loaf pan and sprinkle nuts and sea salt, if desired. Let stand. Turn onto cutting board and slice into squares, then wrap in waxed paper or dip in chocolate.

Recipe from Grandma Freeman.

Smell my Feet Cookies

1/2 c. shortening

1/2 c. butter, unsalted

1 c. packed brown sugar

2 eggs

1 1/2 t. vanilla

1/2 c. sugar

2 1/2 c. flour

1 t. baking soda

1/2 t. salt

1 sandwich baggie full of chopped, assorted Halloween candy (Snickers, Twix, KitKat, Reeese’s, Hershey’s, Sugar Babies, m&m’s of all varieties, Milky Way, etc.)

Combine butter, shortening, brown sugar, and eggs until creamy. Add vanilla and sugar. Sift in dry ingredients. Fold in candy pieces. Spoon onto cookie sheet (do not flatten). Bake at 375 for 10 minutes. Let sit on warm tray for two more minutes before removing to a cooling rack. Cookies will still be a bit soft, but they're supposed to be! I don't like crunchy cookies AT ALL.

Recipe adapted from a chocolate chip recipe to accommodate the excess Halloween candy we still have around the house come the week before Thanksgiving.

Candy Canes

1 1/4 c. water
4 c. sugar
3 T. vinegar
1/4 t. cream of tartar

Bring all ingredients to a boil.  Boil with the lid on for 1 minute.  Remove lid and insert candy thermometer.  Continue to boil until 289*-290*.  MAKE THEM (too many instructions for something I know how to do with my eyes closed...almost).

Recipe from my Grandpa Freeman (and his ancestors).

Peanut Butter Rice Krispie Treats

***I like these WAY more than the marshmallow ones!

1 c. Karo syrup

1 c. sugar (can be brown or granulated)

2 c. peanut butter

2 t. vanilla

5-6 c. rice krispies

Heat Karo and sugar in a sauce pan. Add peanut butter and vanilla; mix until smooth. Add desired amount of rice krispies (less=gooier). Stir lightly until the cereal is evenly coated. Press contents into a 9x13 pan and allow them to set up before cutting. Frost with chocolate icing (optional).

Recipe adapted from my mom's!

Cheesecake Cookie Squares

2 rolls chocolate chip cookie dough OR 1 batch homemade cookie dough

1 lb. (2 boxes) cream cheese

2 eggs

1/2 c. sugar

1 1/2 t. vanilla

Preheat oven to 350. Cut one roll of the cookie dough into 1/4 inch thick slices. Place the slices in an ungreased pan, spacing them enough to cover the bottom. Using wax paper, press down the cookie dough so it will spread enough to meet and cover the bottom, then throw away the wax paper.

In a bowl, blend together the cream cheese, eggs, sugar, and vanilla until smooth. Spread the mixture evenly over the pressed dough.

Take the remaining roll and slice into 1/4 inch slices. Place slices on top of the cream cheese mixture, spacing themas close together as possible while still covering the whole top (there will be spaces). Bake at 350 for 35-40 minutes. If the top cookie dough begins to brown, cover with foil.

Recipe from Toni Caplin

Gooey Caramel Popcorn

Pop two bags of popcorn and put in a large bowl

Melt the following together:

1 stick butter

2 T. sugar

1/4 c. + 2 T. brown sugar

1/2 bag mini marshmallows

Pour over popcorn and enjoy! (I usually a little bit more than 1/2 a bag to make it gooier).

Recipe from Amber Wadell

Caramel Popcorn

1 bag microwave popcorn, popped
1/4 c. corn syrup
1/2 c. butter
1 c. brown sugar

Bring last three ingredients to a boil. Pour over popped popcorn, toss, and serve.

Recipe from my awesome mom, Carolyn!

Easy-Peasy Caramels

1/2 lb. butter
1/2 tsp. salt
2 cups sugar
1 1/2 cups light corn syrup
1-14 oz. can sweetened condensed milk

DIRECTIONS:
Boil all ingredients until it reaches 230 degrees (use a candy thermometer). Be sure to stir constantly so it doesn't burn! Pour in a greased pan (Pam Spray works great). Cool in the fridge until it sets up. Finally, wrap in wax paper...if you can wait that long.

Recipe from Heidi Ellefson.

Cookie Dough Truffles

Ingredients:
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 1/2 pounds dipping chocolate

Directions:

In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.

Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

Recipe from http://wlichty.blogspot.com/

Oreo Truffles

1 pkg Oreos (smashed up)
1 8 0z. pkg. cream cheese

Blend the two together until completely blended, it will look like a gray clump of mud. Roll into small balls, and refrigerate for 1 hour. Melt 1 and 1/2 pkgs. white chocolate chips. Dip balls in white chocolate. Chill and Serve.

Recipe from Cousin Heather.