Caramels

We are making caramel every day with you-don't-want-to-know-how-much cream. It's flying off of the shelves, these squares dipped in milk or dark chocolate.

Devon is making most of the caramel right now, but Uncle Roger has also mastered the art and helps when he's not teaching or writing world history textbooks, articles, ando conference papers. (Uncle Roger, Ann's husband, is Dr. Roger Beck Professor of History, Eastern Illinois University.)

Caramel, caramel everywhere! We cut it into squares, we dollop it on the pecans for Paul's Pecan Favorites, and we make kettles and kettles and kettles of it to dip apples in for yummy caramel (also called "taffy") apples.