The area was first settled and founded in 1869 by George Hunt, who built a small agricultural centre there. In 1870, a post office was built and the area was named Huntsville after Hunt, who became the first postmaster. Huntsville's economic development was stimulated by the engineering of a navigable water route north from Port Sydney to Huntsville which opened in 1877. A railway route from Gravenhurst was built by the Northern and Pacific Junction Railway in 1885, which encouraged development and resulted in Huntsville becoming officially incorporated in 1886.
In the following year, the Muskoka Colonization Road reached this area. The central Ontario community became an important industrial area in the late 19th century and had several saw, planing and shingle mills, as well as a tannery. Today, the many lakes and hills in the area, combined with the town's proximity to both Algonquin Park and Toronto, make Huntsville and the Muskoka region a major tourist destination.


To learn more about Huntsville, go to www.huntsville.ca

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Yummy Caramel Corn

7 qts
2c
2c
1/2 c
1 tsp
1 c
1/2 tsp
1 tsp
plain popped popcorn
dry roasted peanuts (optional)
brown sugar
light corn syrup
salt
margarine
baking soda
vanilla extract
Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don't worry too much at this point about getting all of the corn coated. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.