Caramel for Apples

Awesome caramel for dipping apples, bananas etc. Great for topping on ice cream too.

Step: 1

In a large heavy saucepan, combine the white sugar, corn syrup, and salt. Bring to a boil and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

Step: 2

Stir in the butter and heavy cream carefully - the mixture will bubble up. Remove from the heat and stir in the vanilla. Cool slightly before dipping apples or other fruit; caramel should cling to a spoon and drip slowly. Let apples set on waxed paper or parchment.

Per Serving: 380 calories; protein 0.9g; carbohydrates 47.1g; fat 22.3g; cholesterol 74.7mg; sodium 280.3mg.

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