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Caramel For Dipping Recipe


Makes: About 3 cups caramel.
Skill Level:

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Step 1

Use for dipping Apples, Marshmallows, Chocolates or Nuts. Combine milk, sugars and corn syrup in a heavy saucepan. Set over medium heat and stir with a wooden spoon until all of the sugar is dissolved. Wash down the sides of pan with a pastry brush dipped in hot water. Place a candy thermometer into the pan; stir frequently washing down the sides of the pan when needed. At 236°F (113°C), start testing for consistency by dropping a small amount in ice water. At 242°F (117°C) or correct consistency, remove from heat. Stir in butter and vanilla; allow to cool undisturbed for about 10 minutes.

Step 2

Leftover caramel can be stored in the refrigerator, properly covered, for up to two weeks.When ready to use again, simply soften in a double broiler over simmering water.

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Ingredients

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1 1/2 teaspoons vanilla extract

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sweetened condensed milk

1 1/3 cups sweetened condensed milk

granulated sugar

1/2 cup granulated sugar

light brown sugar

1/3 cup light brown sugar (, firmly packed)

light corn syrup

3/4 cup light corn syrup

butter

1/4 cup (1/2 stick) butter (softened)

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Caramel For Dipping is rated 4.5 out of 5 by 2.
Rated 4 out of 5 by from The fun thing with this is you can put this in little molds, deep freeze it, then, quickly dip in some melted chocolate bits and then put back in the freezer,,, dip again... then, then you take it out of the deep freeze, and eat it, the caramel will be nice and gooey in your mouth.
Date published: 2010-12-03
Rated 5 out of 5 by from I didn't make this "Caramel for Dipping". I made it for my husband who puts a full, full teaspoon of it in his hot coffee each and every morning. I keep it in tightly covered container in the fridge and when we run out he lets me know pronto. This recipe has my husband 'spoiled'. Thankyou to the person who took the time to submit it.
Date published: 2010-11-30
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