Monday, October 18, 2010
Homemade Caramel and Caramel Apples
1 Cup salted butter
1 pound (16 ounces) dark brown sugar
1 Cup light corn syrup
1 14-ounce can sweetened condensed milk
1 tsp. vanilla
Before you begin:
Prepare any chopped nuts ahead of time, and place on a plate or in a shallow bowl.
If you are just making caramel candies, or believe you will have left-over caramel after making caramel apples, line a baking dish with buttered parchment paper.
1. Melt butter in a sauce pan over low heat.
2. Add sugar, corn syrup, and sweetened condensed milk to the butter, being very careful not to let any of the sugar touch the sides of the pan.
3. Heat the mixture over medium-high heat stirring constantly until it comes to a rolling boil.
4. Reduce heat and continue to stir and boil for a half-hour, until the candy reaches the soft ball stage ( to learn how to tell it is at this stage, please read the following directions: http://www.exploratorium.edu/cooking/candy/sugar-stages.html)
5. Remove pan from heat and add vanilla. Stir well.
6. cool for 5-10 minutes. Stir. Dip apples. Use a spoon to pour additional caramel over the apple. Place apple in chopped nuts if desired.
7. Place apples on a piece of waxed paper to let the caramel set up and pour any remaining caramel into the parchment-lined dish.
The caramel in the dish can be cut into squares when it has cooled and set up, about 2-3 hours.