Caramel Popcorn

1c butter or margarine
2c. light brown sugar
1/2t. cream of tartar
8qts popped popcorn
1/2c. light corn syrup
pinch salt
1/2t. soda

Boil for 5 min together: butter, cory syrup, and sugar.
Remove from heat and add salt, cream of tartar and soda.
Pour syrup mixture over popped corn, stir until mixed.
Bake in 200* oven for 1 hour.
Spread out on to wa paper and break in to desired sized pieces.

~Old church cookbook

Chewy Caramels

Ingredients

• 1 cup butter or margarine
• 1 pound light brown sugar
• 1 (14 ounce) can sweetened condensed milk
• 1 cup light corn syrup
• 1 pinch salt
• 1 1/2 teaspoons vanilla extract

Directions

1. In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
2. Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

Works for caramel corn or caramel for candies.