Here's a GOOD CARAMEL RECIPE that includes properly CREAM & BUTTER !! Cook well and learn from Martha Stewart.INGREDIENTSVegetable oil, for baking sheet2 cups heavy cream2 1/4 cups sugar6 tablespoons unsalted butter, cut into pieces1 1/4 cups light corn syrup1/2 teaspoon coarse salt2 teaspoons pure vanilla extractDIRECTIONSLightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.
I made this recipe two times in a row. I even bought a candy thermometer. It is a horrible recipe!
The caramel would never stick to the apples. When the caramel cooled down. I tasted it. It was too sweet! This was a waste of time, effort, and ingredients!!!
These were awesome. However, the caramel will bubble up quite a bit in order to reach the needed temperature, so when the author says "large" sauce pan, he or she really means it. I'd use at least a three quart pan.
Great flavor. No problems making it. A little more sweet than milky flavor but still addicting (less milky than the melt down square brach's caramels). Very sticky... even after setting up. Would make again but I might try a more milky caramel recipe before I do try it again. Heat to 240, and be sure to use a good quality pan. Didn't stir much in the last boiling stage and it turned out perfect.
Be very careful during the last 20 minutes of cooking time...stir constantly...I burnt the first batch when I walked away. Hard to achieve temperature with correct consistancy...mixture was too thick and cooled too hard to eat.
Wow, really amazing caramel flavor . . . that being said, I have never been so frustrated with a recipe. Well past an hour of trying to reach the right temp of step 3, I threw in the towel. I wish there had been more info on what to do when the temp would not rise anymore. When I tried to increase to a higher heat, the sauce would boil and would have overflowed if not turned down.
I was surprised by how tricky this was (the recipe made it seem pretty straightforward). I had a hard time getting the temperature up that high, and when I did the caramel quickly got chunky. I ended up with 12 chunky, ugly caramel apples. They tasted good though, so it wasn't a complete waste of time.
The best caramel apples I've ever had! Have made this recipe three times so far. Halved the recipe and it only covered 6 small apples, though. Apples stuck to the wax paper (if put in the fridge), so used a silpat once dipped.