Popcorn Balls

Popcorn Balls
Makes about 14 pop cornballs

2 Cups Sugar
1 1/3 cups of Water
1/2 cups of Light corn syrup
1 teaspoon Vinegar
1/2 teaspoon Salt
1 teaspoon Vanilla Extract
18 Cups of Popped Corn

1. In a medium saucepan combine Sugar, water, Syrup, Vinegar, and salt.
2. Cook over high heat until mixture reaches 255 F degree (hard-ball stage) on a candy Thermometer.
3. Stir in Vanilla. 
4. Pour over popped corn, tossing gently to coat. 
5. When mixture is cooled enough to handle, press popcorn into 3 inch balls.
6. Cool completely on wax paper. 

Chocolate Cake in a jar

Chocolate Cake In A Jar

Makes 5 Jars

2 Cups all purpose Flour.
2 cups Sugar.
1 teaspoon Baking soda.
1/4 teaspoon Salt.
2/3 Cup of Butter, Melted.
1/2 cup Water.
6 Tablespoons unsweetened cocoa powder.
1/2 Cup Buttermilk.
2 large Eggs beaten.
1 Teaspoon Vanilla extract.

Preheat oven 325 degrees.
Brush 5 (12oz) sterilized canning jars with melted shortening
Place Jars on a baking sheet. Set Aside
In a Large bowl, Combine Flour, Sugar, Baking Soda, and Salt.
In another bowl Combine butter, Water, and Coca powder. Wisk until smooth.
Add Butter mixture to Flour mixture whisking to combine well.
Stir in Buttermilk, eggs, and Vanilla. Wisk until smooth.
Evenly divide batter between jars, filling each jar half full.
Bake for 35-40 minutes, or until a wooden pic inserted in center comes out clean.
Using kitchen towels, remove one jar at a time from oven, and carefully place lid and ring on each.
Screw lids on tightly.
Cool Jars on counter top.
Once Jars have sealed, Store them in a cool place for 1 year.

These are Wonderful Gift giving.

Caramel Apples

Caramel Apples

Makes 8 Apples

2 (14 ounces) Bags individually wrapped caramels, unwrapped
1/4 cup Heavy whipping cream
8 Wooden sticks
8 large Apples

1. In a microwave - safe bowl, combine caramels and cream. 
2. Microwave on high for 30 second intervals, string after each, until caramels are melted and smooth. 
3. Firmly press 1 wooden stick in top of each apple.
4. Dip apples into caramel, using the stick as a handle. 
5. Let excess caramel drip back into bowl. 
6. Place apples on parchment paper to cool.

Spooky Crispy Bats

Spooky Crispy Bats

makes about 2 dozen

1/4 cup (1/2 stick) butter

40 marshmallows

7 cups cocoa crisp rice cereal

red cinnamon candies

Black sanding sugar

red gel icing

1. In a large saucepan melt butter over low heat.
2. add marshmallows, string until melted and smooth. 
3. Remove from heat.
4. add cereal, string well to coat. 
5. Spoon mixture into a lightly greased 15x11x1 inch jellyroll pan. 
6. press down lightly
7. Sprinkle with black sanding sugar. 
8. Let mixture cool 20 minutes. 
9. invert pan onto wax paper. Sprinkle this side with black sanding sugar.
10. Let cool 2 hours.
11. Cut out, using a bat shaped cutter. 
12. to make bat eyes, adhere red cinnamon candies using red gel icing.