Caramel for Dipping
- 1 1/3 cups sweetened condensed milk
- 1/2 cup sugar
- 1/3 cup light brown sugar firmly packed
- 3/4 cup light corn syrup
- 1/4 cup butter
- 1 1/2 teaspoons vanilla
What to dip: Apples, Marshmallows, Chocolates or Nuts
Combine milk, sugars and corn syrup in a heavy saucepan.
Set over medium head and stir with a wooden spoon until all of the sugar is dissolved.
Wash down the sides of pan with a pastry brush dipped in hot water.
Place a candy thermometer into the pan; stir frequently washing down the sides of the pan when needed.
At 236 degrees f (113 degrees c), start testing for consistency by dropping a small amount in ice water.
At 242 degrees f ( 117 degrees c) or correct consistency, remove from heat.
Stir in butter and vanilla; allow to cool undisturbed for about 10 minutes.
Leftover caramel can be stored in the refrigerator, properly covered, for up to two weeks.When ready to use again, simply soften in a double broiler over simmering water.