I don’t personally know anyone who isn’t a fan of caramel. Caramel popcorn. Caramel apples. Caramel ice cream and candies. Caramel drizzled over cheesecake or your favorite dessert. Caramel hooked up to an IV … you know, the norm.
I think the best thing about that sweet, sticky, deliciousness is that you never need a napkin … it’s sinful to wipe your hands versus licking your fingers clean. Am I right? (I am. That’s totally not up for debate.)
Do you know how easy caramel is to make at home? If you’ve never looked up a caramel recipe, go ahead and slap yourself (hard enough to feel it — just kidding, that’s mean). Do you know how to turn the stove on? Do you have sugar and butter on hand? Cream? A spoon? Yeah, it’s almost that easy.
There’s this annual Halloween party that I go to. We all dress up in our homemade costumes and bring something to share with everyone. Something scary, of course: cookies shaped like fingers, beverages containing random body parts, cupcakes donning edible spiders, bats and other creatures of the night and of course, random things dripping with blood. Eek!
What are, things not typically considered appetizing, Alex?
I usually (or, um, always) take caramel dip and an assortment of fun things to dip into it; apple slices, marshmallows, cinnamon graham crackers, etc. And it’s always a hit. I never have to worry about leftovers.
This year I’m going as a dentist.
Go make something awesome,
- 1 cup sugar
- 2 tablespoons light corn syrup
- 1/4 cup water
- 1/4 cup butter
- 1/4 cup whipping cream
- 1 tablespoon sour cream
- 3/4 teaspoon coarse sea salt
In 2-quart saucepan, stir together sugar, corn syrup and water. Heat over medium-high heat; DO NOT STIR. Cook about 10 minutes or until sugar turns a dark amber color.
Add remaining ingredients; beat with whisk until smooth. Pour into heatproof container. Serve with sliced apples, strawberries, or any other bite-sized fruits or snacks for dipping. You can also include a bowl of chopped nuts.
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