Tootsie Roll Caramel Corn Recipes

Steps:

• Mix all ingredients together. Knead like you would for bread. Roll into rope shapes and cut into desired lengths.

Steps:

• Line a 9-in. square pan with nonstick foil. In a heavy saucepan, melt the Tootsie Rolls, peanut butter and butter over low heat, stirring constantly until Tootsie Rolls are melted and mixture is smooth. Stir in the vanilla. Alternately stir in the confectioners' sugar (1/4 cup at a time) and milk. The mixture will be VERY thick. Fold in pecans if desired. Spread into prepared pan. Using a sharp knife, score the surface into 1-in. squares. Press a M&M's candy into the center of each square while warm (not hot). Allow to cool. Using foil, remove fudge from pan; cut into squares. Store in an airtight container for up to 1 week.

Steps:

• 1. Note that that is dry milk powder, not instant milk. Throw all of the ingredients into one large mixing bowl and knead it until it looks like one large lump of tootsie. It will have the consistency of Play-Doh. It may not seem like there's enough moisture in there when you start, but keep with it and it should turn out just fine. To make your own rolls, just tear off a chunk of the tootsie dough, roll it up, and cut pieces off. Eat it up right there or wrap it in plastic wrap or wax paper to save it for later.

Steps:

• Pop all three bags of pop corn and pour into a large bowl. Sift out seed as you pour and discard them as no one wants to break a tooth! In a medium non-stick pot add corn syrup, brown sugar, butter, salt and tootsie rolls. Heat over medium-high heat, stirring constantly until mixture begins to bubble. Turn heat down so that it simmers but does not splatter you with hot syrup from boiling. Continue to stir and cook until the tootsie rolls have melted. This should not take more than a minute once the mixture is simmering (at most). Remove the mixture from the heat. Add the vanilla, stir, then pour over the popcorn. Stir to coat the popcorn. Allow the caramel to cool to warm and eat. If you prefer a crunchy caramel corn, then on an edged cookie sheet {jelly roll sheet} place a layer of non-stick foil down. Place 1/3 of caramel corn onto foil and spread out. Bake at 200*F for 10 minutes. Remove it from oven and stir. Return to oven and do this 2 more times for a total of 3 baking cycles. After it's done baking, stir one final time and continue to coat and stir your caramel corn ever 3 - 5 minutes as it cools to ensure that your entire pan does not settle into one giant crunchy clump of caramel corn. Continue this method two more times until all the caramel corn has been baked.