Wednesday, October 18, 2006

A Fall Treat

Seeing Anna's lovely apples at Pleasant View Schoolhouse reminded me that I wanted to post our children's favorite fall recipe. We love honeycrisp apples, or any crisp apple dipped in this sauce. Commercial tubs of caramel contain preservatives and colourings that don't do well for our family, and traditonal caramel apples are hard for our currently front - toothless Storyteller to eat and have too much caramel for little appetites anyway, so this is our delicious alternative.

Caramel Dip for Apples

1 cup light cream – half and half works well
1 cup brown sugar, packed
1 cup light corn syrup
1/3 cup butter
1/8 tsp. sea salt

Measure all ingredients into a heavy saucepan and heat over medium heat, stirring continually. When mixture comes to a boil that cannot be stirred down, keep on stirring and set timer for 2 minutes. After 2 minutes, remove from heat and add:

1tsp. of vanilla

Stir. Cool and store in covered jar in refrigerator for about two weeks – if it lasts that long. It makes about 2 generous cups and is thick enough to dip.

I have tiny 1 oz. ramekins that are just the right size for little portions of this sweet treat! With a big bowl of washed and wedged apples, everyone likes this fall time pleasure! Enjoy!


  1. Hi Heather! Thank you so much for this yummy recipe! I never feel good about buying it in the store either and I have all of the ingredients for your version. I'm going to surprise the girls and Benjamin with it tomorrow. :0)

  2. Yum, that sounds good. I'll have to try it soon.

  3. If you have a candy thermometer it helps to be sure it gets to 330 degrees (soft caramel stage), but usually the two minutes of hard boiling are sufficient. I hope your family enjoys it as much as ours!


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