Wednesday, October 10, 2012

Homemade Caramel Sauce

I just love the mixture of caramel and apples together. I bought some large juicy apples from the grocery store and thought they would make the best carmel apples. Since there was so much carmel left over (I only made 6) I saved some for dipping apple slices using smaller apples left over from our tree (yes we still have a few). I also poured some into a pie tin and refrigerated it. After its cooled I will slice into squares to eat as candy.
This recipe make the most delicious caramel sauce (I could eat it by the spoon full) and it comes from the Better Homes and Gardens Cook Book.

Caramel Apples


14 small tart apples
14 popsicle sticks
1/2 cup butter or margarine
2 cups packed brown sugar
1 cup light corn syrup
1 14 oz can (1/2 C) sweetened condensed milk
1 teaspoon vanilla


-Wash and dry apples; remove stems. Insert a wooden skewer into the stem of each apple.
-In a heavy 3 quart saucepan melt butter.
-Stir in sugar, corn syrup, and dash salt; mix well.
-Bring to boiling over medium heat, stirring constantly.
-Stir in condensed milk.
-Cook, stirring constantly, to 245 degrees for 12 to 15 minuets (mixture should boil gently over entire surface)
-Remove from heat; add vanilla.
-Dip each apple into carmel mixture; turn to coat.
-Set on a buttered baking sheet; chill

Makes 14 coated apples

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