There are just certain foods I think of at Christmas time. Maybe it is because that is when we had time to make them, or maybe I needed a quick gift for a friend or family member and these candies were easy to make and pretty tasty. Either way, I enjoy making them and I get more enjoyment out of sharing them with family and friends. Since I have been doing this column, you might have started to notice a pattern in my recipe choices. I like quick, easy foods that taste good. And these recipes fit the pattern. In fact, it takes more time to cut up the wax paper (in the correct size) to wrap the caramels than it does to actually make the caramels. The microwave caramel corn is quick, easy and kind of addictive. That is one of the items I include in my Christmas snack packs, along with bread sticks and snack mix, that I share with my sisters and their families. One sister always used her snack pack on family game night and my other sister would take her snack pack on the family ski trip to enjoy after a day on the slopes. (That is if it made it out of Ohio.) Anyways, I hope you enjoy them with your family and until next time, simply cook.

Easy Caramels

1 cup butter

1 pound brown sugar

1 cup light corn syrup

1 15 oz.  can of sweetened condensed milk

Dash of salt

1 teaspoon vanilla

Melt butter in a heavy saucepan. Add brown sugar and salt. Stir until well mixed. Blend in corn syrup and gradually add sweetened condensed milk, stirring constantly. Cook and stir over medium heat until the candy reaches the firm ball stage (245 degrees on a candy thermometer). Cook about 12 to 15 minutes. Remove from heat and add vanilla. Pour into a buttered 9 x 9 x 2-inch square pan and cool thoroughly. Cut in small squares and wrap in waxed paper or clear plastic wrap pieces. Makes about 2 ½ pounds of yummy candy. (I think it takes longer to wrap the caramels than it does to make them.)

Famous Carnation Fudge

1 ½ cup sugar

2/3 cup evaporated milk

2 tablespoons butter

¼ teaspoon salt

2 cups miniature marshmallows

1 ½ cups semi-sweet chocolate chips

½ cup chopped nuts (optional)

1 teaspoon vanilla

Line an 8-inch square pan with foil. Combine sugar, evaporated milk, butter and salt in a medium-sized heavy saucepan. Bring the mixture to a full rolling boil over medium heat, stirring constantly. Boil 4 to 5 minutes. Remove from heat and stir in chocolate chips, marshmallows, nuts, and vanilla. Stir until chocolate chips and marshmallows are melted. Pour in a foil-lined pan and refrigerate until set, at least 2 hours. Remove foil lining from pan and cut fudge into 1-inch squares.

Microwave Caramel Corn

In a 1 ½ to 2 quart microwave safe bowl combine:

1 cup brown sugar

1 stick butter

¼ cup white corn syrup

Combine first three ingredients and bring to the boil in a microwave. Cook for 2 minutes on high. Remove from the microwave and add ½ teaspoon baking soda.

Pop 4 quarts of popcorn. Spray the inside of a paper grocery bag with cooking spray.  Put the popcorn in the bag and pour the syrup mixture over the popcorn. Turn the top of the bag down and shake the bag well.

Put the bag in the microwave and cook on high for 90 seconds. Take the bag out and shake well. Return the bag to the microwave and cook on high for 90 seconds. Remove the bag from the microwave and spread on wax paper on a cookie sheet to cool. Store in a tight container.

Peanut Brittle

2 cups raw peanuts

1 cup white sugar

1 cup white corn syrup

1 tablespoon baking soda

Mix the first three ingredients in a heavy saucepan. Cook to about 300 degrees (hardtack on a candy thermometer). Remove the pan from heat and add the baking soda. Pour onto a greased cookie sheet and spread over the cookie sheet with a buttered spatula. Work quickly. Cool. Break the peanut brittle into pieces and store in a tight container.