Brown Sugar Fudge

 2 cups brown sugar
1/2 cup butter or margarine
1/2 cup milk or cream
1 tsp vanilla
1/2 cup walnuts, chopped
1 cup flour

Mix first 3 ingredients together well and boil to the soft ball stage, about 10 minutes on medium heat. 
Stir in flour, mix well. Add nuts and vanilla.
Pour into a greased 8x8 pan and let cool and harden. 

This image is of two batches of fudge made on the same day. I made them for a public function so didn't include nuts.

Make sure to boil until real bubbly or mixture won't harden. 

Original recipe from Rita Malishewski in the Moe-Concordia (Margo) and St. Paul's (Wadena) Lutheran Church Cookbook

Butter Icing

See Helen's Pink Lady Dessert 

Caramel Corn

1 cup butter 
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
6 quarts popped popcorn

Melt butter in two-quart saucepan. Stir in the next three ingredients; bring to a boil, stirring constantly. Then boil without stirring for 5 minutes.
Remove from the heat and stir in the baking soda and vanilla.
Gradually pour over the popcorn. Mix well and turn into two large shallow baking pans. 
Bake at 250F for one hour, stirring every 15 minutes. 
Remove from the oven, cool completely, and break apart. 

Store in tightly covered containers. 
Makes 5 quarts. 
Peanuts can be added before the boiled mixture is poured over the popcorn.