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Salted Caramel Treats |
Name: |
Jennifer Miller |
Base: |
Eglin AFB |
Recipe: |
Caramel
1 (14 ounce) bag caramels, unwrapped
1 (14 ounce) can sweetened condensed milk
1/4 cup unsalted butter
Squares
1/4 cup unsalted butter
1 (10 1/2 ounce) bag miniature marshmallows
1 1/2 teaspoons vanilla extract
3 teaspoons flaked sea salt
8 cups toasted rice cereal
1
In a medium saucepan, melt caramel ingredients over medium low heat until smooth; remove from heat.
2
Line a 13x9 inch baking dish with non-stick aluminum foil which extends the 2 inches beyond the edges.
3
In a saucepan, melt the butter over medium low heat; stir in marshmallows, with a rubber spatula, and continue stirring until almost melted.
4
Stir in vanilla, 1 teaspoon of the sea salt, and 1 cup of the melted caramel stirring until smooth; remove from heat.
5
Stir in cereal and press mixture into prepared baking dish.
6
Spread the remaining caramel over top and sprinkle with sea salt.
7
Let cool completely, peel off foil, and cut into 24 squares.
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