Pull Aparts

20 Rhodes Rolls - frozen
1/2 pkg butterscotch pudding
1/2 cup butter
1 tsp cinnamon
1/2 cup brown sugar
Spray bundt pan with non-stick spray.  Place rolls in bundt pan.  Melt butter and brown sugar together and pour over rolls.  Sprinkle pudding mix and cinnamon over rolls.  Cover with a towl and let stand overnight.  (8 hours).  Bake at 350 for 30 minutes or til golden brown.  Bake w/foil on until last 8-10 minutes; then remove)  Flip onto plate, frost while warm to drip down sides.

Frosting:
4 oz. cream cheese
1/4 cup soft butter
1 -1/2 cup powdered sugar
1/2 tsp vanilla
1 T or so of Milk

Combine and Mix

Caramels

2 cups white sugar

• 1 cup packed brown sugar
• 1 cup corn syrup
• 1 cup evaporated milk
• 1 pint heavy whipping cream
• 1 cup butter
• 1 1/4 teaspoons vanilla extract

Directions

1. Grease a 12x15 inch pan.
2. In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
3. Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

**12/2011 cooked to about 240 and they were perfect (I think my thermometer is wrong though.  Love the flavor of these.

    12/2012 Cooked to 225 and they were just right (I bought a new thermometer this year)
    2017 Cooked to 227 with the digital thermometer - just right!

Wrapped Caramels

1 Can (14 oz) sweetened condensed milk
1 1/2 cups real butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
1 1/2 cups light corn syrup

Combine all ingredients in a large heavy pan, stirring constantly. Bring to boil over medium heat. Continue to stir candy. Cook to firm to hard ball stage (250 - 265 degrees). Test caramels by dropping a small amount of syrup in to cold water. Work candy between fingers, testing desired firmness. Candy should keep its shape.

Pour candy into a shallow, buttered, pan and allow to cool. Cut into pieces and wrap with wax paper. Store in cool place.


**Made Dec 2011 - cooked to 250 and they are way to hard....either my thermometer is wrong (which I think it is, but probably need to rely on testing the caramel in water instead of the thermometer.  Or but a new thermometer!