- 1 1/2 cups white sugar
- 1 cup light corn syrup
- 1 teaspoon salt
- 2 cups heavy cream
- 1/2 cup butter at room temperature
- 1 teaspoon vanilla extract
- In a large heavy saucepan, combine the white sugar, corn syrup, and salt. Bring to a boil and heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Stir in the butter and heavy cream carefully - the mixture will bubble up. Remove from the heat and stir in the vanilla. Cool slightly before dipping apples or other fruit.
03/10/2017
recipepes.com
caramel for apples, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
