Apples dipped in HEAVEN
September 30, 2010 by Missy
I have a thing for apple orchards.
I recently had my family pictures taken at one (by the talented Amy Lynn) and just three days ago I went on my yearly trip out to buy apples with my aunt at a different orchard.
I love traditions! I look forward to getting apples every year! We always go to the same orchard even though there are many to choose from out here.
Why? I don’t know, maybe because it’s where my grandpa used to go and it just slowly became part of the tradition. Our apple trip now signals to me that summer is over and I start looking forward to the crisp days and changing colors. I usually get over excited and buy too many apples,
but this year I am not sure I bought enough! They are so crisp and juicy and they are DISAPPEARING! I think because of this caramel sauce that I made to go with them.
I had to ask my aunt for a good caramel recipe and she shared with me her sister’s – my other aunt’s!
Bonus: It’s EASY!!! Thanks Joan and Kay!
Aunt Kay’s Buttery Caramel Sauce
Ingredients:
3/4 cup brown sugar
3/4 cup sugar
1/2 cup corn syrup
1/3 cup butter
2/3 cup whipping cream
*Makes 2 1/2 cups
In a medium saucepan combine sugars, syrup and butter.
Cook over medum heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes.
Remove from heat and cool 5 minutes.
Stir in whipping cream.
Pour into a jar and store in refrigerator. It will thicken when cold.
YUMMY!
I started out dipping apples in this sauce but ended up dipping my finger instead, I couldn’t seem to get enough! It reminds me of the Cheesecake Factory sauce that I always order on the side to go with any cheescake. Em and I are addicted to Cheesecake Factory caramel sauce. She taught me the finger trick.
*update and warning: highly ADDICTIVE! I just ate caramel for breakfast! I dipped a banana in it, mmm. I am walking around the kitchen trying to find things to dip in this stuff! I am not sure if I should praise Aunt Kay or curse her for this most amazing caramel sauce!
Ingredients
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1/2 cup corn syrup
- 1/3 cup butter
- 2/3 cup whipping cream
Instructions
- In a medium saucepan combine sugars, syrup and butter.
- Cook over medum heat, stirring occasionally, until mixture comes to a full boil, about 5 – 6 minutes.
- Remove from heat and cool 5 minutes.
- Stir in whipping cream.
- Pour into a jar and store in refrigerator. It will thicken when cold.
Need another idea on what to do with all those APPLES?
Last fall I posted a DELICIOUS cobbler and apple sauce recipe.
You can find more of Aunt Kay’s heavenly recipes, here. Don’t miss her better than BYU’s mint brownies…YUM!
Fall, you can officially begin!
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Does it matter if you use light corn syrup? Or is one kind more preferable? I don’t bake and only have light from art projects…Not even sure if they sell a “regular” kind… Thanks.
I just made this……..:)mmmmmmmmmm is all i have to say!!!!!! It will be given in decorated jars for christmas! Thanks…….i look forward to whatever else you post! Happy Thanksgiving!
Does this need to be kept in the fridge? I thought it would make a great teacher gift. But if I send it in the morning, will it spoil by the time she goes home? Thanks!
OMG…for real. This caramel sauce is wonderful. So sweet and buttery! Thanks for posting this, we have already made it 3 times in the last few weeks! I cant wait to make some for gifts as I think everyone will LOVE them! Thanks again for sharing this with the world!
I noticed a lot of questions about how long it lasts. I found a similar recipe that said up to 2 months in the fridge.
How long will the caramel sauce last in the refrigerator?
Thanks, Kris
I just want to say that I tried a few other caramel sauce recipes and threw them in the trash after I made this one! I added a couple of pinches of sea salt and it is hands down the best salted caramel sauce I have made…super close to Leatherby’s caramel sauce…which if you have had that, you will remember it! Yummy!!!!