ISO: ISO: caramel for dipping apples into

[cheezz]

Looking for a T&T recipe for making homemade caramel so we can make caramel apples on a stick.

Thanks all!

 

[cheezz]

GayleMO - you have a caramel recipe posted in the T&T -- would this work for apples?

 

[clofthwld]

cheezz, my grandkids liked these from Paula Deen

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33931,00.html

 

[clofthwld]

Oh, and if you scroll down, there's a link to a couple more, but haven't tried those

 

[gayle-mo]

I've never tried but often wondered that same thing... I don't see why it wouldn't work....

I can tell you that the caramel is awesome!

 

[cheezz]

Review on caramel recipe... and a question

I used GayleMO's recipe in the T&T file BUT replaced 1/3rd of the white sugar with brown sugar as seen in Paula Deen's recipe that clofthwld posted -- I gotta say -- WOW!!! SOOO yummy and the texture is just perfect.

Now I have a question for all those who have made caramel apples... no matter what method I used, I always end up with too much caramel puddled around the bottom of the apple. I tried scraping off the entire bottom but it didn't work. It doesn't 'appear' to be too much caramel, but it slides nonethless. Apples are room temp, washed, well dried.

Any suggestions?