Homemade Caramel
I LOVE caramel and this recipe can be used to dip apples in for caramel apples, make caramel popcorn or simple caramels.
Ingredients
1 cup butter
2 cups dark brown sugar
1 1/2 cups light corn syrup
1 can sweet and condensed milk (14 ounce can)
2 tsp vanilla
Instructions
1
In a heavy bottom sauce pan, add the butter, dark brown sugar, light corn syrup and the can of sweet and condensed milk.
2
Bring to a boil gently stirring to keep the caramel mixing. Do not scrape the sides, if needed dip a pastry brush in water and brush done the side of the pan to wash down any sugar crystals.
3
While carefully stirring, keep the caramel moving so it doesn’t burn. Place a candy thermometer in the caramel and cook to firm ball stage (about 248 degree’s) while gently stirring.
4
Once you reach firm ball stage, remove from the stove and take a spoon and scoop out some caramel and place it in a glass of cold water to test for the perfect firm ball stage. Once the caramel cools on the spoon in the glass of cold water, test it it should be firm but still soft, “firm ball” stage. Add the vanilla and stir it into the hot caramel.
5
Once the caramel has cooled to about 120 degree’s, use it to dip apples for caramel apples or pour it over popped popcorn to create delicious caramel apples of popcorn.
6
On tv, I added flaked coconut, mini marshmallows and chopped Snicker bars into the popcorn and mix it all together with the caramel. However you decide to use the caramel, enjoy!
I watched this morning, but missed a portion of the Carmel making. So, is this a good recipe to use for dipping Carmel’s and eventually covering them with chocolate after?