Caramel

We love making caramel for fall and Christmas. It is pretty easy and so delicious....not so healthy though

Caramel

3/4 c. butter (no substitute)

1 can sweetened condensed milk

1 can brown sugar

1 can white sugar

1 can light Karo syrup

1 tsp vanilla

In heavy bottom pan melt butter. Empty sweetened condensed milk into pan and use empty can to measure the sugars and karo syrup. Over medium heat, stirring constantly, bring mixture to a boil. Using candy thermometer continue cooking and stirring until caramel reaches 245-250 degrees. We use the cold water test which is described here, cooking until it is the firm ball stage.

Stir in vanilla and pour immediately into greased 9x13 for caramel eating. **After it is done cooking, stir as little as possible to avoid a grainy texture**

We made caramel pretzel sandwiches and let it cool about 10 minutes and spooned a glob of caramel on a pretzel and topping it with another pretzel. After these cooled, I flipped them over and drizzled chocolate on them, but I was too busy eating to take a picture of the finished product.

Dipping pretzel rods is also delish. To dip rods, I spray a tall glass mug with Pam and pour the caramel in the mug and dip the rods about 3/4 of the length of the pretzel. The mug handle makes it nice to tip the caramel once it gets low to get good coverage and you don't burn your hand.