How to Melt Caramel Sauce for Dipping

Caramel sauce is often used to dip candied apples.

Caramel sauce requires a finicky process but, when done correctly, you are rewarded with a sticky, sweet sauce suitable for dipping apples, chocolates and other fruits and sweets in. It's made from melted sugar. As the sugar melts and cooks, it turns to the golden brown color of caramel. The sauce requires constant tending as it cooks; otherwise, it burns and both the color and flavor are lost. Add this to my Recipe Box.

Things You'll Need

• Pot
• Spoon
• 1 cup butter
• 2 cups packed brown sugar
• 1 cup light corn syrup
• 1 tsp. vanilla extract
• 14 oz. can sweetened condensed milk
• Candy thermometer
• Bowls

Instructions

1. Mix the butter, brown sugar, corn syrup, vanilla and milk in a heavy pot. Heat over medium-low heat, stirring constantly until the brown sugar dissolves and the ingredients blend together.

2. Raise the burner temperature to medium-high heat. Place a candy thermometer into the mixture.

3. Stir constantly as the caramel sauce comes to a boil. Continue to boil until the thermometer reads 248 F.

4. Remove the caramel from the burner. Continue to stir until the mixture stops bubbling.

5. Pour the caramel sauce into bowls and serve immediately. Alternatively, store it in a sealed container in the refrigerator for up to five days.

Tips & Warnings

• Reheat the caramel sauce in the microwave on high heat. Microwave at 30-second intervals, stirring it between each, until warmed through.

References

• Le Cordon Bleu: Scrumptious Caramel Apples
• Taste of Home: Caramel Apples Recipe