Happy Wednesday!
I'm running around like a chicken with my head cut off preparing for a (really fun!) TV segment I'm doing on Friday,
(...stay tuned, you're going to love it!
Spoiler alert: it involves pool noodles, egg cartons, and parmesan cheese lids.
Intrigued yet? :)
and for our BIG drive to AZ we're taking on Saturday to spend Thanksgiving with family.
(11 hour road trip...with a 2.5 year old and a very sassy 1 year old...should be interesting.
Heaven. help. us.)
BUT - I had to take a break to bring you this amazing recipe I promised you HERE.
This is not only a cost-effective way to enjoy caramel, but it's homemade so it's healthier for you, and tastes WAY better than store-bought caramel!
And trust me, I don't like to cook.
...it's pretty darn easy.
This recipe was initially intended for Caramel popcorn, but I prefer it for making caramel apples. However you choose to use it, enjoy it nonetheless!
P.S...I failed to take any of my own pics, sorry folks. I'm sure you'll get the idea without pics, though!
World's Best Homemade Caramel
Page Family recipe, given to me in the recipe book Christmas gift I mention HERE
Printable version of the recipe HERE
INGREDIENTS:
2C Brown sugar
1C Karo syrup (or any kind of light corn syrup)
1 Cube butter (8 Tablespoons)
1 Can sweetened condensed milk
DIRECTIONS:
Melt butter on medium heat. Whisk in sugar, add syrup and milk. Whisk on medium to medium-low heat until sugar dissolves and the mixture comes to a boil. Keep it lightly boiling, and keep whisking it on medium to medium-low (you don’t want it to burn) until it comes to a soft-ball stage* (see below), or until it reaches the desired thickness for you. Pour over 2-4 batches of popped corn, or use for caramel apples. Keep the caramel in the fridge and it will last for weeks!
That's it!
So easy, right??
To reheat, simply microwave for 20 seconds at a time (stirring in between) until melted, or heat on very low heat on the stove or in a fondue pot. For our caramel apple bars that we do, we keep it in our fondue pot on the lowest setting. Works like a champ.
*Soft-ball stage: If you drop some into a glass of water you should be able to smush the caramel into a little ball without it dissolving in the water. I usually don’t let it get to a REAL soft-ball stage (where you can form a ball in your fingers once it’s out of the water), I usually stop it just before it gets that firm. But, personal preference!
Soft-ball stage
Once again, print this recipe HERE.
Enjoy this over apples (perfect for caramel apple bars like we did HERE!), popcorn, dipped pretzel rods (see HERE), or any other decadent treat you can imagine. Enjoy all the amazing caramel you will be able to partake of!
