Caramel

I saw this recipe a few weeks ago for caramel apples, so I clipped it and set it aside.  Making caramel, from scratch, can be a little intimidating and I wasn't sure I was up to the challenge.  Then we had a birthday party for a friend over the weekend, and we decided the caramel would make a good dip and it's making fell on me.  It was surprisingly easy and OH SO Delicious!

Here's what you'll need:
2 sticks unsalted butter
2 c brown sugar, packed
1 c light corn syrup
1 can sweetened condensed milk
1/4 tsp cinnamon
1/4 tsp salt
1 tsp vanilla
A candy thermometer

Melt the butter, over medium heat, in a deep pot.

Add the sugar, and cook until the butter is totally melted and the sugar is incorporated.

Attach the candy thermometer to the side of the pot, making sure it does not touch the bottom of the pan. That would give you a false temperature reading.

Add the corn syrup and mix well.  Add the milk and stir well.  Increase the heat to medium-high.

Cook, stirring occasionally, until the temperature reaches 225.  This will take about 12 minutes.  Remove from heat and stir in the seasonings.

You can use this as a hot dip by keeping it warm in a crock pot or fondue pot.  It's also very good at room temperature for apples or eating by the spoonful.  Be careful!  It will be all you want to eat.  I made it twice in two days!

Cover tightly and store in the fridge.  Make sure you warm it up a little before you eat it.

Enjoy!