Caramel Dip for Apples
- pamalamb Oct 3, 2006 11:49 PM
In years past, my supermarket has carried a caramel dip in the refrigerated produce section (next to packaged salads and wonton wrappers). This year, it's nowhere to be seen, and they keep telling me it'll be coming in soon.
Does anyone have a recipe for something that would be similar? The one I buy is still a little bit runny when cold, so I'm not talking about something that will adhere to the apples when they're dipped in. Or if you have a recipe for something that should be served room-temp, that would work too.
I've found some caramel dips on the internet that have cream cheese in them, but that's not what I'm looking for.
How about dulce de leche? There are different ways to make it but the easiest is to carmelize sweetened condensed milk. My friend from Guatemala would boil the can for two hours. It always made me nervous that it would explode but it never did. You can also buy dulce de leche ice cream sauce that's similar.
I usually unwrap a few carmels, put them in a small bowl, with a little half and half, and microwave for a few seconds, stir, microwave, stir until melted.
It solidifies as it cools though, so you have to use it right then, but the good thing is, if it solidifies too much, you just microwave it a little again.
Below is my caramel candy recipe. At the end, instead of letting it cool, take it off the heat and add in another 1/2 cup to 1 cup of heavy cream. whisk it until it is smooth. It will be a "runny" caramel. If it isn't as viscous as you want, you can add in more cream a few TB at a time by GENTLY reheating it, just warm enough to where you can easily mix in more cream.
Homemade caramel is incredibly easy (only real equipment needed is a good thermometer) and infinitely better than the stuff you buy in the store...
good luck. - Adam
Adam's Caramel Recipe
• 1 cup heavy cream
• 1 cup sugar
• 1⁄2 cup corn syrup
• 1/2 tsp salt
• 4 Tbs unsalted butter, plus extra for greasing the pan if making caramels
• 1⁄2 tsp vanilla
Put all the ingredients – except for the butter and vanilla – into a high-sided saucepan (Use one that is larger than you think you’ll need). Have a pastry brush available in a glass with water just covering the bristles.
Stir the mixture over medium heat with a wooden spoon until the sugar dissolves. Wash down the pan's sides by swirling the pastry brush around the pan’s sides once or twice.
Add the butter and stir just until it melts and is well-incorporated and the mixture begins to boil. Cook without stirring until the syrup is above 248, the firm-ball stage.
Add the vanilla, mix well, then keep warm to use as a sauce or pour the mixture into the prepared pan and allow to cool for candies. [this is where you add in the extra cream as mentioned above]
absolutely, just don't add in the extra cream, and dip the apples while the caramel is still warm. Once completely cooled, it sets up like caramel candy (which is what you want, so it will set up on the apples).
After you dip them, set them on waxed paper or parchment, and put them in the fridge to set the caramel faster, if you wish.
Also, great to then roll in chopped nuts... mmmmm
you know... I'm not really sure. It makes about 2 cups or so of caramel... I'm thinking 6 large ones? the difficulty is when you get a little low on the caramel, it is less of a dip into the caramel and more of a roll. :)
You can just as easily double the recipe... any leftover can be used for caramel candy!
If you do double the recipe... the most important thing to do is make sure you have a pan large enough. This isn't the kind of thing you want to be cooking near the top of your pot. Get a pot larger than you think you need. A spill over of burning hot sugar is like molten lava. It can be dangerous - for you and your cooktop!