Tammy, Stacey, and I spent the day baking.
We made cream wafers, peanut butter blossoms (the ones with the Hershey kiss), Chewy Surprise (Milk Dud ones), pumpkin with icing, Jingle Bell Butterfinger cookies (like a chocolate chip cookie but with crushed butterfingers instead), and homemade caramels (my favorite).
Homemade Caramels
1 cup butter
1 lb brown sugar (yes, that does say one pound)
dash of salt
1 cup light Karo syrup
14 oz can sweetened condensed milk
1 tsp vanilla
Melt butter over medium heat. Add sugar, salt and Karo syrup. Gradually add milk.
Stir continously until temp reaches 245 degress (firm ball-use candy thermometer).
Remove from heat and add vanilla.
Pour into 9 inch pan.
I like to use a disposable pan so that you can bend the pan around the caramels to get them out.
Cut, wrap, and enjoy!
That is if you don't eat the whole pan while you are cutting them
