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Gooseberry Patch recipes #6 & 7 – Caramel Corn & Trick-or-Treat Trifle

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Fall is definitely in the air here in central Indiana! The weather has cooled off 30 degrees this week, the corn it turning brown and it’s getting dark outside by 8:00!!

So, I thought I would celebrate the beginning of the fall season with a couple of great recipes from the Gooseberry Patch Homemade Harvest cookbook. After we post all 10 recipes we will be giving away a copy of this cookbook!!

Autumn Caramel Corn
1 c. brown sugar, packed
1/4 c. dark corn syrup
1/2 c. butter
1/2 t. salt
1/2 t. vanilla extract
1/4 t. baking soda
3 qts. popped popcorn

Combine brown sugar, corn syrup, butter and salt in saucepan. Bring to boil over medium heat, cook for 5 min. Stir in vanilla and baking soda.
Place popcorn in a large bowl; pour brown sugar mixture over popcorn and toss to coat. Spoon into buttered jelly roll pan.

Bake at 250 for one hour, stirring every 15 min. Enjoy!

Trick – or – Treat Trifle
18 – 1/2 oz. pkg. chocolate cake mix
5.9 oz. pkg. instant chocolate pudding mix
2 1.4 oz. chocolate-covered toffee candy bars, chopped (OR any candy really!)
16 oz. frozen whipped topping, thawed

Prepare and bake cake mix according to package. Cool and cut into large pieces. Prepare pudding mix according to package directions; set aside.

In a large, deep bowl, layer ingredients beginning with half of each the cake, pudding, whipped topping and candy bar pieces. Repeat layering again in the same order; cover and refrigerate overnight. Serves 10-12.


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  1. Caramel Corn is a family favorite of ours. It started one Christmas and has continued as a year round treat.
    The Trifle looks yummy, but I have a question. what do you have sprinkled with the candy taht loos powdery? Thanks. 🙂