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!
Aunt Kay’s Buttery Caramel Sauce
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.
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!
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1/2 cup corn syrup
- 1/3 cup butter
- 2/3 cup whipping cream
- 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.