You may have noticed individual packs of caramel sauce lining produce shelves for dipping apples. It’s easy enough to make your own. You need a candy thermometer and a large saucepan (the steps are simple, but working with sugar is precise). Use caution with children around as caramel reaches extremely hot temperatures and crawls high up the sides of the pot. For added fun, set up a dipping bar with chocolate chips, chopped nuts, and red hot cinnamon candies. Skip the stick.
|1 1/2||cups plus 2 tablespoons heavy cream|
|6||apples, cored and cut into wedges|
1. In a large, heavy bottom saucepan, heat 1 1/2 cups of the cream and salt over high heat just until small bubbles begin to form on the surface (just before a simmer).
2. Stir in the honey and bring to a boil. Let the mixture bubble steadily, stirring often with a wooden spoon, for 10 minutes or until a candy thermometer registers 240 degrees. Carefully remove saucepan from the heat.
3. In a small saucepan, heat the remaining 2 tablespoons cream. Stir warm cream into hot caramel.
4. Transfer caramel to a heatproof bowl. Set aside to cool completely. Serve at room temperature with apple wedges.
Karoline Boehm Goodnick