While grocery shopping Sunday morning I was happy to find these darling little “lady apples” — my preference for making caramel apples for Halloween.
Perfect size for little kids. And don’t even bother cracking any razor blade jokes, OK?
I’m an old hand at making those treats, which I’ve been doing sporadically over the years, but I’ve never made my own caramel sauce. Instead, I use the age-old recipe: buy packaged caramels, spend what seems like hours unwrapping the individual squares, try not to eat too many in the process and melt slowly before dipping. But this year I’ve decided I want to try to make caramel sauce from scratch, and here’s my dilemma. Having never done this before, I’m not sure I should go to the trouble. Has anybody made caramel sauce from scratch that’s worthy of apple-dippage? Anyone have a recipe to share? Tricks? I’m all ears. (Or is that eyes?)
Help me! Help me!