CARMELS

from: Grandma Stewart

1 cup butter

1 pound light brown sugar

dash salt

1 cup light corn syrup

1 15 ounce can sweetened condensed milk

1 tsp vanilla

Melt butter in heavy 3 quart sauce pan. 

Add sugar and salt. Stir thoroughly. 

Stir in corn syrup, mix well. 

Gradually add milk, stirring constantly. 

Cook and stir over medium heat to a firm ball stage. 12-15 minutes. 

Remove from heat. 

Stir in vanilla. 

Pour in buttered 9x9 inch pan. 

ROLO PRETZEL DELIGHTS

 Small pretzels

1 ROLO® Chewy Caramels in Milk Chocolate

Pecan halves

Heat oven to 350°F. Line cookie sheet with parchment paper or foil.

Place one pretzel for each pretzel treat desired on prepared sheet. Top each pretzel with one unwrapped ROLO® Chewy Caramel in Milk Chocolate.

Bake 3 to 5 minutes or until caramel piece begins to soften, but not melt. Remove from oven; top with either pecan half or additional pretzel. Cool completely.

Microwave directions:

1. Line microwave-safe plate with wax paper.

2. Place up to 6 pretzels on plate and top each pretzel with one unwrapped ROLO® Chewy Caramel in Milk Chocolate.

3. Microwave at MEDIUM (50%) 30 seconds or until caramel has softened slightly. If necessary, microwave at MEDIUM an additional 10 seconds.* Carefully slide parchment paper and pretzels onto countertop. Top with either a pecan half or additional pretzel. Cool completely.

*Some caramels are a bit firmer and require additional heating.

PEANUT BRITTLE

Recipe from: Grandma Stewart

2 cups sugar
1/2 cup water
1 cup white corn syrup
1/4 tsp vanilla
1-2 tsp butter
1 pkg raw peanuts
1/4 tsp salt
1/4 tsp soda

Cook sugar, water and syrup to 228 degrees, then add peanuts. Cook to 287 degrees, then add salt, soda and stir; then add vanilla and butter.  Mix well and pour on buttered cookie sheet.  Let cook, break into pieces and store in airtight container.

PEANUT BUTTER BALLS

Recipe from: Grandma Stewart

1 square soft margarine
2 cup creamy peanut butter
3 1/2 confectioners sugar
3 cup rice krispies
Combine all ingredients and mix well.  Form into balls.

Mix in a double boiler.
1/3 bar para fin wax
1 8 oz milk chocolate bar
1 6 oz bag chocolate chips

Dip each ball in the chocolate.  Place on a tray lined with wax paper.
Cool and refrigerate.