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Friday, December 12, 2008

Lavendar Caramel

Combine in a large pot
Melt 1/2 lb. butter
then add 1 lb. light brown sugar and a dash of salt over high heat
gradually add 1 15oz. can of sweetened condensed milk
bring to a boil, reaching 230 degrees
stirring frequently for approximately 6 minutes (should have a maple syrup color), remove from heat
add 1 T. vanilla and 1 T. dried lavendar
pour into a 9 x 9 x 2 pan to cool

Caramel should be soft enough to spoon individual serving onto plastic wrap squares to wrap.

If the caramel cooks too long, it can turn into hard caramel. Pour over a large bowl of popcorn to make caramel corn.

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