Monday, October 25, 2010

sticky yumminess

It's that time of year again ... carmel and apples. But, I really don't like the regular "dip the whole apple in carmel and then try to eat it before the entire carmel layer slides off in your lap, or even worse, your hair" type of carmel apples. When we were kids, Mom always sliced our apples, and then gave us our own little cup of carmel, where we dipped away to our hearts content. More carmel for your apple that way, and less mess. That's my type of carmel apples.

This morning, I made little jars of carmel to take to some of my friends. I figure they need to experience the lucious experience of dipping their apple slices in carmel. It gives a whole new meaning to carmel apples. (Of course, there's some carmel left over in the pan, which we really can't let go to waste. Maybe we'll need to have some for brunch today.) ... and in case you need some carmel for your apple slices ...

Mom's Halloween Carmel Sauce

Cook slowly to 220 degrees on a candy thermometer:
1 cup sugar
3/4 cup corn syrup
1 can sweetened condensed milk
1/8 teaspoon salt

1/4 cup butter
1 teaspoon vanilla

... enjoy!

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