Fall is so beautiful! There's just something so wonderful about all the changes that come with it, including the yummy foods.
Of course we could make carmel apples any time of the year, but we only ever do in fall. Seeing these in a shop window made me want to make up my own batch of caramel.
A few years ago I found a recipe for caramel that is amazing. Making carmel really isn't difficult, but
is time consuming. If you have the time, you can't compare the taste to store bought carmel, so it really is a treat. Make a double batch and you will have plenty to give friends and neighbors.
The recipe and instructions are fairly lengthy, so I'm just going to direct you to Amber Lee's GiversLog blog, for all the details --here. Here's my own pictures, following her instruction.
It always takes a little longer than I remember to get up to 240º, but 30 minutes, like she says is probably about right. It just feels long when you are standing there waiting for the temp to rise, mouth watering in anticipation of this delicious treat.
I always double the recipe and do two pans. If you do this, you can do one pan of plain caramel
and one sprinkled with sea salt.
I do always scoop some out for caramel dip. This will still harden some as is cools, but you can just microwave for a few seconds to get it back to liquid stage when you are ready to use it.
One piece of advice: don't wait too long to cut it up. Watch the pan though, the caramel makes those suckers HOT. Let it cool just until it holds it's shape when cut. It should still be a little warm. If you wait until it's totally cool it will be hard and take a lot of pressure to cut through. We always place the parchment on a cutting board and use a pizza cutter.
Cut the wax paper into about 2x3" pieces (or whatever fits the caramels you cut), and get wrapping. Don't stack the caramels because they will stick together, permanently. By the time the movie is over you'll have all your caramels wrapped and ready to go. Give some away (so your neighbors know they are loved) and save some for you. Once you make them you might feel a tradition coming on. I hope you like them as much as we do. So thankful AmberLee shared her recipe. : )
I hope your week gets off to a great start. You are loved!