#3016 - Caramel Marshmallows

(by Shirley McNevich)

1 bag Kraft caramels (unwrapped)
1 can Eagle brand condensed milk (NOT evaporated)
1 stick butter
1 bag campfire sized marshmallows
2 cups crushed Rice Krispies cereal (more if necessary)
toothpicks

Crush the rice krispies cereal and put the crushed cereal in a bowl--set aside. Place wax paper on a cookie sheet. Put a toothpick in each marshmallow and place them on the cookie sheet. Freeze the marshmallows for 1 hour. In a saucepan over medium low heat add caramels, condensed milk and butter--cook/stir until melted and smooth. Remove marshmallows from the freezer. Hold the toothpick of a marshmallow and dip it in the caramel mixture to coat, then dip one half of the coated marshmallow into the crushed rice krispies and set it back on the wax paper. Repeat with all marshmallows. Cool until caramel hardens. If the caramel doesn't harden enough, keep the coated marshmallows frozen. If frozen, let them sit at room temperature a few minutes before serving.