Caramel For Dipping
1 1/3 cups sweetened condensed milk
1/2 cup granulated sugar
1/3 cup light brown sugar , firmly packed
3/4 cup light corn syrup
1/4 cup (1/2 stick) butter softened
About 3 cups caramel.
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.
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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