I learned to make homemade caramel in my mother's kitchen when I was very young, and have used and adapted her recipe many times over the years. My first few attempts at making caramel without my mom helping resulted in either over cooked and burnt caramel or an undercooked runny mess.
This recipe is simple and takes most of the worry of the equation. If you've never made caramel before this recipe is pretty close to foolproof. Simply made; all the ingredients get dumped into the pan at the same time, all you need from there is a kitchen timer and a candy thermometer. The most delicious and easy caramel I've ever made, this recipe proved perfect for caramel apples. I can't wait to try this it out when making popcorn balls and caramel corn.
Easy Caramel Apples and Salted Caramel Squares
Recipe Type: Dessert, Candy
- 2 sticks butter
- 2 cups packed brown sugar
- 1 cups corn syrup
- 1 tablespoon dark molasses
- 1 14- ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon sea salt
- In heavy bottom sauce pan, combine first 6 ingredients and ¼ teaspoon sea salt
- Heat mixture to a boil just over medium heat, stirring frequently.
- Then without stirring, bring mixture to 239 degrees then immediately remove from heat
- Carefully pour caramel into a medium non-stick saucepan
- Allow to cool 10 minutes before dipping apples.
For Salted Caramel Squares:
Pour caramel into a rimmed cookie sheet that has been lightly buttered, cool completely, cut into 2x2 inch squares, top each square with a pinch of sea salt and wrap in waxed paper, twist to seal ends.
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