Caramel (and caramel apples)
1 cup sugar
½ cup brown sugar
1/3 cup light corn syrup
1/3 cup butter or margarine
½ cup evaporated milk
¼ tsp. salt
1 tsp. vanilla
Cook everything except vanilla in 2-quart sauce pan, stirring until
firm balls form in icy water (250°). Remove
from heat, cool slightly, and add vanilla. Can use for caramel apples.
Tiffany's Notes: This is a no-frills caramel recipe. I got it in my junior high school Foods Class. We made several batches of this caramel, dipped apples, and sold them for a fund raiser.
For caramel apples this recipe makes about 4 larger apples or 5-6 small apples. Wash and dry your apples thoroughly, insert craft sticks, and set aside. Cook the caramel and allow it to cool some. (If it's too hot it will run off the apples.) After coating the apples with caramel our teacher had us dip the bottoms of them in rice crispy cereal. This keeps them from sticking to much to the buttered waxed paper or buttered foil. I'm sure she chose this because it worked and it was economical. You could use chopped nuts or something else if you would like. Allow to cool.
I don't use a candy thermometer and the firm ball in icy water works well for me. I ended up making this twice on Monday (I needed to make more than 4 apples!). With the extra caramel I made a simple treat.
Line a shallow pan with foil or waxed paper. Butter it. Add chopped nuts (I added chopped almonds and rice crispy cereal). Pour caramel over. Sprinkle with chocolate chips. Let sit until the chocolate chips melt. Spread the chocolate over the caramel. Cool. Cut into small pieces. Eat. :)
Tiffany's Notes: This is a no-frills caramel recipe. I got it in my junior high school Foods Class. We made several batches of this caramel, dipped apples, and sold them for a fund raiser.
For caramel apples this recipe makes about 4 larger apples or 5-6 small apples. Wash and dry your apples thoroughly, insert craft sticks, and set aside. Cook the caramel and allow it to cool some. (If it's too hot it will run off the apples.) After coating the apples with caramel our teacher had us dip the bottoms of them in rice crispy cereal. This keeps them from sticking to much to the buttered waxed paper or buttered foil. I'm sure she chose this because it worked and it was economical. You could use chopped nuts or something else if you would like. Allow to cool.
I don't use a candy thermometer and the firm ball in icy water works well for me. I ended up making this twice on Monday (I needed to make more than 4 apples!). With the extra caramel I made a simple treat.
Line a shallow pan with foil or waxed paper. Butter it. Add chopped nuts (I added chopped almonds and rice crispy cereal). Pour caramel over. Sprinkle with chocolate chips. Let sit until the chocolate chips melt. Spread the chocolate over the caramel. Cool. Cut into small pieces. Eat. :)
Yum! Your simple treat looks delicious! It reminds me of our "turtle eggs."
ReplyDeleteMost apples you buy in stores have a very thin layer of wax on them. If your apple is not straight from the orchard, it will have this microscopic layer of wax that will melt beneath the hot caramel and make your caramel slip off the apple. If you dip the apples in really hot water (or rinse them in hot tap water) and then rub them off well with a Terry towel, you can remove the wax, and your caramel will stick to the apples better.
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