I loooove caramel.

I was so sad when I found out I was allergic to dairy in college. Caramel is one of my favorite foods, and it’s usually made with milk. My mom altered this recipe so it is safe for me. And now it’s safe for you! (Thanks Mom!)

We normally use this recipe to make chocolate carmelita bars, which is an all-time favorite around my house.

You can also use this caramel as an ice cream topping or as the filling for German Chocolate Cake (just add chopped pecans and coconut). It also makes a great dip for slices of apple.

I’ll link to the ingredients/brands I use because I know that can be helpful when trying a new recipe. (Note, because of how Amazon sells these products, they may be in packs of 2 or 12, etc.)