Suzanne DiPiero wrote:

>I, like Amanda, did not realize that caramel color was
>made from milk.

You have written that a bit too definitive. Caramel color could be made
from lactose. It usually is not. Here are the relevant regs (from Ener-G
Food's "Detailed Ingredients Listing"):

Caramel Color
  In the U.S.A. caramel color must conform with the FDA standard
  of identity from 21CFR CH.1. This statute says- The color additive
  caramel is the dark-brown liquid or solid material resulting from
  the carefully controlled heat treatment of the following food-grade
  carbohydrates:
        Dextrose (corn sugar)
        Invert sugar
        Lactose (milk sugar)
        Malt syrup (usually from barley malt)
        Molasses (from cane)
        Starch Hydrolysates and fractions thereof (can include wheat)
        Sucrose (cane or beet)
  (Also acids, alkalis and salts are listed which may be employed to assist
  caramelization)