I love caramel. In fact I remember the first time I tasted homemade caramels was when my grandma Peg made them. I remember getting cream- it wasn't a carton of cream purchased from the store but came from someone who delivered it straight from the cow.
Its that time of year when I once again begin my quest for the perfect caramel/caramel sauce. As I searched the internet I came across this one I decided to give a try. It looked pretty easy- only a couple of ingredients that I happened to have on hand:
Directions said to mix everything together except for the vanilla and bring to a boil.
Using a candy thermometer, bring the caramel sauce to approximately 248 degrees or firm ball stage. I actually took it off a couple of degrees lower so it would be a softer caramel.
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I mixed the vanilla in, poured the caramel into a container to cool.
Of course I couldn't wait for it to totally cool down so took a spoon, scooped some out and tasted it. Wow- I was immediately transported back to grandma's house tasting those caramels. This time it was different and i was using sweetened condensed milk! It was great! Hope you enjoy!
Caramel Apples
By Kitencal on Food.com
Ingredients
1 cup butter ( no substitutes)
2 cups packed brown sugar
1 cup light corn syrup
1 (14 ounce) cans sweetened condensed milk
2 teaspoons vanilla
8 -10 wooden sticks
8 -10 medium tart apples
Directions
Insert 1 wooden stick into each apple. In a heavy saucepan, combine the butter,
brown sugar, corn syrup and milk; bring to a boil over medium-high heat. Cook
and stir until a candy thermometer reads 248 degrees (firm ball stage) about
30-40 minutes and for a softer caramel cook just to a few less degrees. Remove
from heat; stir in vanilla.
Dip each apple into hot caramel mixture; turn to
coat. Holding by the stick, sprinkle with nuts or whatever you desire while the
caramel is still warm (work quickly the caramel sets up fast).
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