Caramel for Apples

25 Reviews

Prep: 5 min
Cook: 20 min
Ready In: 25 min

“Awesome caramel for dipping apples, bananas etc. Great for topping on ice cream too.” - by SPLACE

Ingredients

1 1/2 cups white sugar
1 cup light corn syrup
1 teaspoon salt
2 cups heavy cream
1/2 cup butter at room temperature
1 teaspoon vanilla extract

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Metric US

Original recipe yields 12 servings

Directions

In a large heavy saucepan, combine the white sugar, corn syrup, and salt. Bring to a boil and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Stir in the butter and heavy cream carefully - the mixture will bubble up. Remove from the heat and stir in the vanilla. Cool slightly before dipping apples or other fruit.

Nutrition

Amount Per Serving (12 total)

Calories
380 cal
19%

Fat
22.3 g
34%

Carbs
47.1 g
15%

Based on a 2,000 calorie diet

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Reviews (25)

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214

M. O'Brien

Jan. 3, 2008

"The directions leave something to be desired, but with a little tuning, the results are excellent. After stirring in the butter and cream, put the mixture back on the heat until the mixture reaches 2..." See more34 degrees again. Bubbling will be vigorous at first and gradually die down. Watch carefully when the temperature goes past 220 again, as most of the water is cooked out at this point and the temperature rises quickly. Cool the mixture slightly, and then dip your target ingredients. Dipping apples at around 200 degrees worked well. Pour leftover caramel onto parchment paper and cool in the refrigerator. Allow to return to room temperature and cut into pieces for delicious caramel candy."

JENN818

Sep. 25, 2008

"Delicious! Thanks M. O'Brien for expanding the directions. This makes a wonderful old-fashioned caramel perfect for making caramel apples. MUCH better than using premade caramels. This one's a kee..." See moreper! I was able to cover 10 small-med apples with this amount of caramel, with a couple of Tbsp left over (and it won't go to waste!). NOTE: Use a LARGE pot for this recipe. It more than triples in volume after the butter and cream were added. I ended up having to transfer to another vessel because it was boiling over!"

Katrina S.

Oct. 6, 2009

"This turned out to be a great sauce, My Husband and I used it for Ice Cream too (just kept it in a glass jar in the fridge and heated it up a bit before drizzling over dessert) We weren't sure at firs..." See moret, but from now on it will replace store bought caramel sauces in our house. And thank you M. O'Brien for expanding on the directions. Mine surely would have failed with out the extra information. "

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