Rice Caramels

Adapted from Mommy Stone's Caramel recipe

• 1 cup butter, not margarine
• 2 1/4 cup Brown Sugar, Packed (16 oz)
• 1 cup Brown Rice Syrup
• dash salt
• 2 cups half and half
• 1 Teaspoon Vanilla

Melt butter, add brown Sugar, dissolve, add brown rice syrup, get mixture hot. Slowly add half and half. Bring to a boil, and stir constantly to 235 degrees* or firm ball stage. Add vanilla. Pour into 8 by 8 buttered dish. Cut into squares.

*Note: 235 degrees is the desired temperature near sea level. If you live at high altitude you will need to reduce this number. If you live around 5,000 feet above sea level, you will drop the temperature by about 10 degrees to 225. Or better yet, just use the Cold Water Test.

Nutritional Information

Servings Per Recipe: 64

2% of calories from protein
57% of calories from carbs
41% of calories from fat

Calories	75.49	Vitamin A	3 %	Pantothenic Acid	0 %
Total Fat	3.62 g	Vitamin C	0 %	Phosphorus	1 %
Saturated Fat	2.29 g	Calcium	1 %	Iodine	0 %
Polyunsaturated Fat	0.03 g	Iron	1 %	Magnesium	1 %
Monounsaturated Fat	0.25 g	Vitamin D	0 %	Zinc	0 %
Omega-3	0.01 g	Vitamin E	0 %	Selenium	0 %
Omega-6	0.02 g	Vitamin K	0  %	Copper	1 %
Cholesterol	10.30 mg	Thiamin	0 %	Manganese	1 %
Sodium	9.62 mg	Riboflavin	1 %	Chromium	0 %
Potassium	34.45 mg	Niacin	0 %	Molybdenum	0 %
Total Carbohydrate	11.11 g	Vitamin B6	0 %	Chloride	0 %
Dietary Fiber	0.00 g	Folate	0 %
Sugars	9.96 g	Vitamin B12	0 %
Protein	0.35 g	Biotin	0 %