Caramels just might be the perfect guest for your New Year's Eve party. Everything from a fun caramels taste test, to a champagne cocktail fueled with caramel-infused apple cider, to a main course of mahi mahi swimming in a delicate champagne-caramel sauce can set the scene for a memorable theme.

Popular boutique supermarket chain Trader Joe's sells an impressive-looking 20-inch long box titled "Taste Test of Caramels: Official Taste Testing Kit" with photos of 12 chocolate-covered caramels on it for about $5. Proving how many ingredients mesh well with caramel, flavors include toffee apple, strawberry black pepper, hot chili, coconut and blood orange balsamic.

The kit advises a fun four-step process. This can be done with any variety of caramels, such as Colorado-based JJ's Sweets coconut milk caramels sold online and at more than 1,200 retailers nationwide or your own homemade selections.

1) "Cut caramels into quarters. Chilling the caramels for 20 minutes beforehand will make for neater pieces."

2) "Insert toothpicks. Serve the caramels in order as they appear on the front of the package." Or, if using your own variety of caramels, keep track on a notepad.

3) "Have participants write their observations on a numbered piece of paper [that matches the lineup you are using]." Have them try and guess the main flavor note of each caramel.

4) Consider awarding the most accurate guest with a prize: Perhaps a stash of their own of the very caramels the group has been tasting or a bottle of champagne.

Speaking of champagne, innovative chefs pair it with caramel. A special at The Woodcliff Restaurant in Fremont, Neb., featured mahi mahi in a delicate champagne-caramel sauce. For a quick emulation, consider adding dashes of chopped fresh dill and basil and melted butter to a warmed caramel sauce that, when only after you remove from the stovetop, you stir in a small amount of champagne. Drizzle the sauce over cooked mahi mahi or fish of your choice just before serving.

Cookbook author, DIY Network host and Today Show contributor Jeanne Benedict has been dabbling in champagne and other cocktails for decades. The sophisticated baking, appetizers and even dessert ice pops ("Cocktail Pops") in her books on entertaining are all a little tipsy. One of her great ideas for New Year's is a "Caramel Apple Champagne Sparkler." She advises to soak caramels (those without chocolate covering) in apple cider, covered, overnight in the refrigerator (about 1/2 cup caramels for every quart of cider).

Afterward, strain the caramels, discard and refrigerate cider until ready for use. When serving, place 1 ounce cider into champagne flutes and fill as desired with champagne before toasting the New Year — and rejoicing that you probably created the most innovative cocktail you will taste all year.

RICH HOMEMADE CARAMELS

2 cups sugar

1/2 cup butter or margarine

2 cups whipping (heavy) cream

3/4 cup light corn syrup

Yields about 64 caramels.

Grease bottom and sides of a square (8-by-8-by-2-inch or 9-by-9-by-2-inch) with butter.

Heat all ingredients to boiling in a heavy 3-quart saucepan over medium heat, carefully stirring constantly. Cook about 35 minutes, carefully stirring frequently, to 245 F on a candy thermometer, or until a small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed with a utensil. Immediately spread in baking dish. Cool completely, about 2 hours.

Cut into 8 rows by 8 rows, carefully using kitchen scissors or sharp knife. Wrap individually in waxed paper or plastic wrap. (Consider cutting little rectangles of waxed paper ahead of time, so they will be ready when you are.) Store wrapped candies in airtight container at room temperature.

-BettyCrocker.com

AFTER-WORK GOURMET COOKBOOK SHELF

As an alternative taco filling, "Vegan for Her" author Virginia Messina, MPH, RD, suggests marinating extra-firm tofu (that's been pressed and drained) in healthful oils (like extra-virgin olive or avocado), red wine, shallots, garlic, hot sauce, salt and pepper for 30 minutes, baking at 400 F for 30 minutes (carefully flipping at the halfway point). Slice into strips before serving in warmed white corn tortillas with desired accompaniments.

Photo courtesy of BettyCrocker.com

Make your own caramels for snacks, gifts, inclusion in recipes or to compare in a taste test against your favorite brands.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.

Make your own caramels for snacks, gifts, inclusion in recipes or to compare in a taste test against your favorite brands.