Caramel for Dipping

March 19, 2021  Online Recipe Guide Avatar
  • 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.


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