recipe: caramel for caramel apples - Zupas

Author: Jen Johnson

Posted by | October 22, 2009 | Recipes, Seasonal | No Comments

Caramel apples have always been a fun autumn tradition in our family. We featured them last year, but without a homemade caramel recipe. This is the caramel recipe we use in our home and despite what you may think, caramel is not difficult to make. All you really need are the ingredients, cookware, a glass of cold water, your fingers and taste buds. And most everyone would agree that anything homemade beats store-bought any day.

2 ½ cups packed brown sugar
1 cup corn syrup
½ cup butter
1 can sweetened condensed milk
A few drops of vanilla

In a saucepan bring brown sugar and corn syrup to a boil, stirring constantly. Add butter, cooking until completely melted. Add sweetened condensed milk and vanilla, bring to a boil. Boil for at least 3 ½ minutes stirring constantly, or until just before the soft crack temperature on a candy thermometer. Test this by dropping a little bit of the caramel in a glass of cold water, take it out and test its consistency. If it rolls into a “soft ball” and doesn’t keep its shape out of water, it’s perfect. When it’s ready, immediately take the caramel off direct heat, and pour into a separate bowl. Allow to cool, stirring occasionally. When cool enough, dip cold apples into the caramel, allow to drip for a few seconds to allow excess caramel to drip off, set on wax paper in a refrigerator until completely set. Then decorate, slice, and enjoy!

No Comments

Leave a Reply

Your email address will not be published.