Monday, October 24, 2011
caramel apple dip party!
I stopped by the apple orchard that is about 3 blocks from my house Saturday & picked up some beautiful apples and fresh apple cider! If you are local & haven’t checked out Farnsworth Farms you should go before our first freeze expected this week. You can pick your own apples & their orchard & country store are so charming & took me back to a simpler time.
It also reminded me that I haven’t made this caramel dip for a while. I got the recipe about 25 years ago from a sweet coworker & I’ve been making it ever since. She brought this into work to share & served it on an old wooden tray lined with colorful Fall leaves. Not only was it delicious, it was a beautiful presentation.
This is a super quick & easy recipe. You don’t need a candy thermometer & you probably have the ingredients in your pantry right now.
1 stick (1/2 cup) butter
1 14 oz. can sweetened condensed milk
3/4 cup light or dark brown sugar
1 1/2 tablespoons light or dark Karo corn syrup
1. Melt butter in medium saucepan. Stir in all other ingredients. Cook over low to medium heat until mixture begins to boil, stirring often. Boil for a minute or two stirring constantly. Remove from heat and allow to cool. Caramel will thicken as it cools.
2. Slice up some apples & dip apple slices into caramel & then in chopped salted peanuts. Also delicious served warm on ice cream. Better yet, make a caramel apple sundae: vanilla bean ice cream, chopped apples, caramel sauce & nuts. The caramel stores well in the refrigerator & can be reheated in the microwave if you like it warm.
If you are looking for a recipe for whole GOURMET CARAMEL APPLES, click HERE