Fall has some of the best desserts in my opinion. It’s just that perfect baking season. I seriously love everything Fall. The trees turning, all the pumpkin treats, Halloween, and the brisk, cool air. My favorite part of the season is baking. It’s time to break out the pumpkin for those tasty desserts and begin making caramel for some apples too!
This caramel recipe is perfect for glazing apples to make them extra sweet and delicious. Or pour into a dish and cut into squares for some nice individual carmels. It’s soft, chewy, decadent, with the best buttery flavor that just melts in your mouth. You’ll become quite addicted. This is an all purpose caramel. I like to use it on all of my favorite desserts. You probably have all the ingredients in your kitchen right now. Its quite a simple recipe. Don’t get intimidated, all you need is a few minutes, a saucepan, and a candy thermometer.
In a saucepan, add the light corn syrup, water and sugar. Stir together and bring to a boil. Keep boiling until it starts to caramelize and change to an amber color. With a candy thermometer bring to 320 degrees Fahrenheit. It usually takes around 5-10 minutes to achieve. Make sure not to go further than 320 degrees. Burning the sugar will give it a very harsh taste. Next, add butter and heavy cream and bring to a boil again. Once it reaches 245 degrees Fahrenheit on your candy thermometer quickly turn off the heat and add the vanilla. Either cool a bit and dip apples or pour into a parchment lined pan. Cool completely before cutting into pieces.
Give your Fall desserts and apples some extra love with this versatile caramel recipe. Let me know your thoughts!
All Purpose Caramel
This decadent caramel is great for making perfect caramel dipped apples or for any other dessert that calls for caramel. Make caramels for snacking on too.
Ingredients
- 1/4 Cup Water
- 1/4 Cup Light Corn Syrup
- 1 Cup Granulated Sugar
- 5 Tbsp Butter
- 1/4 Cup Heavy Cream
- 1 tsp Vanilla
Instructions
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1. In a sauce pot bring water, granulated sugar, and light corn syrup to a boil until it reaches 320 degrees Fahrenheit on a candy thermometer and has turned to a light amber color.
2. Add and stir in the heavy cream and butter. Be careful, the caramel will bubble up rapidly and release a lot of steam. Continue to boil until it reaches 245 degrees Fahrenheit.
3. Turn off heat immediately. Add vanilla and stir until completely incorporated. Cool to about 190 degrees Fahrenheit to dip apples or line an 8 inch by 8 inch pan with parchment paper. Pour in caramel and cool completely. Cut into bite sized pieces and wrap with wax paper.
Chelsea
I still Fall for you everyday
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