Remove plastic wrap from caramels.
Slowly melt caramels with butter and milk in a small sauce pan over med. low heat, stirring often.
Add a little more milk if it is too thick.
When melted and mixed well, pour into a small fondue pot to keep warm.
Serve with sliced fruit and tortilla chips.
Stir occasionally and watch for scorching as it can become to hot near the heat source.
ENJOY!
ith Cooking Spray.
Unwrap Caramels and melt in saucepan with
ut of pan.
Cut caramels into 1-inch pieces with
nd let stand until the caramels soften (10 minutes).
Pull
lean.
Meanwhile, cut 16 caramels (Rolos) into quarters.
Place
in 1 qt saucepan cook caramels and whipping cream over medium
retzel with one unwrapped rolo chewy caramel and milk chocolate.
On medium heat, melt caramels.
Halfway through, add water and butter.
Stir continuously until the caramels are melted and quickly remove from heat.
Avoid over-cooking.
Mix in the cereal, nuts, and coconut.
Press into a greased pan.
Cut when completely cooled.
First, butter some wax paper and let set.
Unpeel caramels; take one pan of water about 1/2 full, then take a smaller pan and put it in the water and then put on stove and heat about low-medium temperature.
Put caramels in the pan.
Let melt slowly and then stir in 3 tablespoons butter and cook until melted.
Once melted, stir in 1 bag of pecans and then drop by teaspoonfuls onto buttered wax paper.
Let harden.
Then with two more pans, melt chocolate and dip turtles in and put on wax paper.
Let harden, then serve.
ut clean.
Heat margarine, caramels and evaporated milk over medium
cup evaporated milk and caramels in small saucepan.
Cook
Melt caramels with milk in double boiler over low heat.
elt in double boiler unwrapped caramels and 1/2 cup evaporated
Remove all unpopped kernels from popcorn.
Melt margarine, caramels and marshmallows in a large pan.
Put popped corn in a large bowl or plastic container.
Pour melted caramel mixture over popcorn and mix.
Butter hands and shape popcorn into balls. Place on waxed paper to cool.
Wrap in plastic wrap.
Place 2 pecan halves and a date half in clusters on a lightly buttered baking sheet.
Melt caramels in saucepan over low heat, stirring until smooth.
Spoon caramel mixture over each cluster, leaving ends of pecans uncovered.
Let stand until set, about 30 minutes.
Spread chocolate over caramel.
Makes about 2 dozen.
Place 2 pecan halves and a date in clusters on lightly buttered baking sheets.
Melt caramels and cream in saucepan over very low heat, stirring constantly until smooth.
Spoon over clusters, leaving ends uncovered.
Let stand 30 minutes.
Spread over caramel mixture.
Makes 2 dozen.
Melt caramels and milk.
Mix until smooth.
Add melted peanut butter.
Mix in crushed cereal.
Roll into small balls and then into powdered sugar.
Store in cool, dry place.
Melt the caramels with 1/3 cup evaporated milk in double boiler (medium heat, stir often) or microwave.
Combine cake mix, melted butter, and the rest of the evaporated milk. Spread half of the batter in a greased 13-inch pan.
Bake 6 minutes at 350\u00b0. Cool slightly. Spread melted caramel mixture on top and sprinkle with chocolate chips.
Spread remaining cake batter over the mixture.
(This is tricky, but it will turn out fine.)
Bake 18 minutes at 350\u00b0.
Cool and cut.
In saucepan, combine caramels and 1/3 cup milk.<
Melt caramels with evaporated milk in double boiler or microwave.
Combine dry ingredients.
Cut in margarine until mixture resembles coarse crumbs.
Reserve 1 cup.
Press remaining crumb mixture into bottom of greased 9 x 13-inch pan.
Bake at 350\u00b0 for 12 minutes.
Sprinkle chocolate chips over baked crust. Spread caramel mixture evenly over chocolate chips.
Sprinkle with reserved crumb mixture.
Continue baking for 20 minutes.
Chill 2 hours.