Long before the current craze for the flavor of salted caramel in everything from ice cream to popcorn, caramel apples were a sign of the calendar’s turning to the months of Autumn. Fall festivals and Halloween parties featured apple bobbing and the sticky apple treats. In our family, we love caramel apples, too, but we have made them like this for over 20 years. When we lived in Indonesia, I sang with a group of expat women known as the American Women’s Association Singers. We performed at least 2 musicals to benefit Indonesian charities each year, and another fund-raising project was the publication of a spiral bound cookbook titled Sing a Rainbow of Recipes. The recipe for Caramel Dip was submitted by my friend Loretta Slusher and I share with you exactly as she wrote it. She called it Joan Benson’s Caramel Dip, so I gather that she got the recipe from someone else!
Caramel Dipping Sauce with Sliced Apples
2 cups brown sugar
3/4 cup white Karo syrup
1/2 cup butter
1 can sweetened condensed milk
pinch of salt
slices of fresh apples (a mixture of Pink Lady and Granny Smith apples is both pretty and tasty – we like crisp, tart apples)
Combine all ingredients, except apples, in saucepan. Simmer, bringing to a boil. Boil for 5 minutes, stirring continually. Serve, keeping warm, with slices of fresh apple for dipping.
Caution: the caramel is very very hot so allow to cool slightly before dunking your apple slices. I know, it is hard to wait but the taste is heavenly so you don’t want to burn your tongue!
Skye made this for her after school snack!