Now that the mushiness is out of the way I thought I'd share some caramel recipes I found, to make up for not posting any Valentine's Day goodness last week. These are from a booklet I had from the 1950's.
Caramel Popcorn Crunch
1/2 lb. Craft Caramels (28)
2 tbsp. hot water
2 quarts popped popcorn, salted
Place the caramels and water in the top of a double boiler. heat, stirring frequently until the caramels are melted and the sauce is smooth. Pour over the popcorn in a large bowl and toss to coat all of the kernels. Coat your hands with cold water and spread on a lightly greased cookie sheet. Let it stand until the surface is dry. Break apart to serve.
1/2 pound/28 caramels
1/2 cup hot water or milk
Place the caramels and water or milk in top of a double boiler. Heat, stirring frequently until all is melted and smooth. Makes 1 cup sauce.
The recipes below use the sauce. You can now buy premade caramel sauce, but it's always good to know how to make it from the caramels, and buy which ever is on sale or cheaper.
Caramel Parkay Frosting
1/2 cup Parkay Margarine
4 1/2 cups sifted confectioners' sugar
1 cup coated Kraft Caramel Sauce
Cream the margarine. Add the sugar alternately with the caramel sauce, blending until the frosting is smooth and creamy.
Caramel Breakfast Cake
2 tbsp. sugar
3 tbsp. chopped pecans
20 buttermilk biscuits (2 or 3 tubes)
3/4 cup caramel sauce
1/2 cup margarine or butter, melted
Sprinkle the sugar over the bottom of a well-greased 9 inch round cake pan. Cover with the nuts, then pour on the caramel sauce. Separate the biscuits and dip each in the melted margarine or butter. Place 15 biscuits, overlapping, around the outer edge of the pan. Use the remaining 5 biscuits to make an inner circle of overlapping biscuits. Bake in hot oven, 400 degrees, for 20 minutes.