Dan’s Candies in Joliet has the best caramel apples and I am lucky enough to have a neighbor who works in Joliet and is nice enough to bring me some each Fall. Another easy way to get the same “fix” is to make a caramel sauce and eat it with apple slices. Make some today to watch with your football game of choice.
- 1 cup sugar
- 2 tablespoons corn syrup
- 2 tablespoons water
- 1/8 teaspoon lemon juice
- 1/2 cup hot heavy cream
- 1 tablespoon unsalted butter
Stir the sugar, corn syrup, water and lemon juice together in a 2-cup microwave-safe measuring cup or medium glass bowl. Microwave until the caramel is just barely starting to take on some color, 4-8 minutes (depending on your microwave – in mine, 5 minutes is perfect but start with 4). This is the point where you really need to have faith – don’t be tempted to keep heating the caramel in the microwave until it is darker. It should look like clear hot boiling bubbles when you take it out. Do not wait for it to turn brown.
- Place the measuring cup on your counter and just let it sit undisturbed. (Here is where the magic happens.)
- The bubbles will start to disappear and it will start to turn brown.
- Heat your cream or whole milk in micro at this time.(about 1 minute)
- It will take about 5 minutes for your caramel to darken once you remove it from the microwave – just keep an eye on it. If you add cold cream to the caramel sauce it will stop cooking, and though you can fix it by setting it over low heat and stirring, it’s easier to just start with hot cream.
- Once the caramel reaches a rich brown color, add the hot cream, a few tablespoons at a time. It will bubble up intensely, but it won’t overflow. Stir.
- Whisk in butter.
- Remember this baby is hot, so be careful throughout all of the steps.
- Refrigerate and use within a few weeks….if it lasts past the first day.
(If you want to add a drip of vanilla, it is good that way too.)