Mini Caramel Apple Bites

For the caramel:
1 cup sugar
1 cube (1/2 cup) butter
1 cup corn syrup
1 can sweetened condensed milk
1 tsp vanilla

Combine all ingredients in a large glass bowl and microwave for 3 minutes. Stir. Continue this cycle (microwave for 2-3 minutes, then stop and stir) four to five times, until caramel turns a nice golden color. Stir in the vanilla.

Form mini apples by using a melon baller. Pat the cut apple dry with a paper towel. Use wooden shish Kebob skewers, cut in half, to skewer the apples. Dip in the warm caramel leaving part of the apple skin exposed. Optional: roll caramel in toppings, like sprinkles, nuts, or colored sugar.

Hint: it definitely is advisable to the put the dipped apples in small paper baking cupcake liners. (Keeps things neat)

Caramel Stuffed Apple Cider Cookies

Ingredients:

• 1 c. softened butter
• 1 c.granulated sugar
• 1/2 t.salt
• 1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10
• packets (I found this in my grocery store near the hot chocolate mixes.)
• 2 eggs
• 1 t. vanilla extract
• 1 t. baking soda
• 1/2 t. baking powder
• 1 t. ground cinnamon
• 3 c. all purpose flour
• 1 bag Kraft Caramels (14 oz)

Method:

· Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)

· In a small bowl whisk together flour, baking soda, baking powder and cinnamon.

· cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.

· Beat in eggs, one at a time. Add vanilla and mix well.

· Gradually add flour mixture to butter/egg mixture. Mix until just combined.

· Refrigerate for about an hour. 

· When you are ready to bake, unwrap your caramels.

· Scoop out cookie dough ball about the size of a walnut.

· Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.

· Bake 12-14 minutes, or until very lightly browned around the edges. Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.)

Caramel Bars

Base mixture Ingredients:
2 1/4 cups oats (oatmeal)
2 cups flour
1 1/2 cups melted butter
1 1/2 cups brown sugar
1 tsp baking soda
1 tsp salt

Chocolate layer:
10 oz mild chocolate chips

Caramel Layer:
1 jar Mrs. Richards Butterscotch caramel topping
6 tsp flour
1 1/2 cups base mixture

Make base mixture: Mix brown sugar to melted butter and stir well. Mix
together oats, flour, soda and salt. Add butter/sugar mixture to oats
mixture. Take 2/3 of the base mixture and press into non-greased 9X11
pan and bake for 10 minutes at 350 degrees.

Take out of oven and sprinkle milk chocolate chips on top.

Combine 1 jar Mrs. Richards Butterscotch caramel topping with 6 tsp
flour and 1 1/2 cup of base mixture. Then spread on top of chocolate chips.

Crumble the remaining base mixture over top.

Bake 15 minutes at 350 degrees, making sure not to overcook.

Cool completely.

Easy Microwave Caramel

2 Cups Sugar
1 Cup light Karo Syrup
1 Cup Butter (2 cubes)
1 Can Sweet & Condensed Milk
1 tsp. vanilla

(optional: 1 cup cream)

In a large glass bowl, combine sugar and corn syrup. Stir together. Add butter, cut into slices (to help with faster melting). Microwave until butter is melted (approx. 2 minutes). Stop microwave and stir making sure that butter and sugar is melted. Once Butter and sugar is melted, add sweet & condensed milk. Microwave for 12 minutes, stopping to stir every 3 minutes. Add vanilla once you are done.

**Optional cream may be added with sweet & condensed milk. It will make the caramel softer and more like a "dipping" or fondue caramel.

Caramel Oatmeal Cookie Bars

Base mixture Ingredients:
2 1/4 cups oats (oatmeal)
2 cups flour
1 1/2 cups melted butter
1 1/2 cups brown sugar
1 tsp baking soda
1 tsp salt

Chocolate layer:
10 oz mild chocolate chips

Caramel Layer:
1 jar Mrs. Richards Butterscotch caramel topping
6 tsp flour
1 1/2 cups base mixture

Make base mixture: Mix brown sugar to melted butter and stir well. Mix together oats, flour, soda and salt. Add butter/sugar mixture to oats mixture. Take 2/3 of the base mixture and press into non-greased 9X11 pan and bake for 10 minutes at 350 degrees.

Take out of oven and sprinkle milk chocolate chips on top.

Combine 1 jar Mrs. Richards Butterscotch caramel topping with 6 tsp flour and 1 1/2 cup of base mixture. Then spread on top of chocolate chips.

Crumble the remaining base mixture over top.

Bake 15 minutes at 350 degrees, making sure not to overcook.

Cool completely.

Licorice Caramels

Ingredients:

* 1 can ( 14 oz. ) sweetened condensed milk
* 2 cups granulated sugar
* 1 cup butter ( no substitutes)
* 1/4 tsp. salt
* 1 1/2 cups light corn syrup
* 1 tsp. anise (licorice) extract
* Black paste food coloring

Method:

1. Combine the first 5 ingredients in a heavy saucepan.

2. Cook over medium heat, stirring constantly until mixture reaches 234 degrees on a candy thermometer. (This will take approximately 15 - 20 min.) Mixture will turn from a pale yellow color to a golden brown. 3. Stir in anise extract and enough black food coloring to make the caramel a dark black.

4. Pour mixture into a buttered 9" x 13" pan and let cool.

5. Cut into small squares and wrap each piece in waxed paper.

Yield: 75-100 pieces

Caramel Popcorn (Chicago Style)

6 quarts popped popcorn
1 cup butter
2 cups brown sugar
1/2 cup karo syrup
1 tsp salt
1/2 tsp soda
1 tsp vanilla

preheat oven to 250 degress. place popcorn in a large roasting pan that has been coated with non-stick spray. in a heavy pan, melt butter on med. heat. Stir in brown sugar, corn syrup and salt. Bring to a boil stirring constantly. Let boil for 5 minutes without stirring. Remove from heat and stir in soda & vanilla. Gradually pour over popcorn mixing as you go. bake for 1 hour stiring every 15 minutes.