Dog3 said:I'm going to a little get together tomorrow and thought I'd take some
caramel apples. It just dawned on me that I've never actually made them. I
usually buy the Merb's Bionic apples (be still my heart). I've got all the
stuff ready except I'm wondering about the caramels. My question to the
group: Which caramels are the best? I've got a couple of bags of the
Kraft caramels but there have to be other kinds/types of caramels. I'm not
necessarily trying to duplicate the Merb's apples but want something
delicious and stringy when you bite into it.Michael
I'm too cheap to buy little bags of caramels, and I don't like
unwrapping them to melt a bunch. So I make my own caramel from scratch
-- it keeps for a long time. I use the recipe in Better Homes and
Gardens cookbook (don't have it handy right now but I can post it later.)
The 5 pound loaves of caramel that you can buy at some restaurant supply
stores is pretty good.
I've been experimenting a little with making caramel sauce by melting
sugar in butter until it's completely melted and light-medium-brown,
then adding milk all at once. I haven't gotten the ratios right yet.
Bob