Caramel Apples

There’s something about apples that J loves. I stop at the grocery store at least twice a week to pick him up Empires – minimum 8 each time. That comes down to 16 apples a week. MINIMUM. For one person. Does he inhale them, you ask? Does he eat them for every meal? Not that I’ve witnessed. But one surefire way to make sure that they all disappear? Cover them in caramel.

 

Caramel Dipping Sauce

1/2 cup butter
1 cup sugar
1/4 cup milk
1 tsp vanilla
pinch of salt

This recipe goes largely by look and feel, and less by actual quantities.
In a saucepan over medium heat, melt butter. Add sugar, and stir until it dissolves completely. Whisk mixture constantly until it comes to a boil. Add salt and vanilla, return to a boil. Boil for around 10 minutes, or until mixture starts to turn golden brown. Add milk, and whisk until combined. Bring back to a boil, and continue cooking until caramel coloured. Let cool, and use for dipping (or eat by the spoonful). BE CAREFUL. Its stupid hot.

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