Tuesday, August 2, 2016
Making caramel topping to use as dip for apple slices
The apples on our early apple tree are ripening fast and furiously. I had been picking one or two at a time, directly from the tree. Then every morning, picking up and using all of the apples that had fallen in the night.
Over the weekend, the fallen apples had multiplied, significantly. I got out the taller ladder and began harvesting that tree, filling 2 drawers in the fridge with good, unbruised apples. I suspect we have enough apples for fresh, daily eating to carry us through the month of August. I can skip buying bananas or other fresh fruit, for the time being.
After some hard work, yesterday afternoon, I decided it was time for my dessert from lunch. I had thought to just make enough caramel topping to dip my own apple dessert. Remembering how much my other family members love apples and caramel dip, I decided to make a half-pint, to keep in the fridge. It really doesn't take much extra effort to make a half-pint over 2 tablespoons.
I didn't follow a recipe, but cooked some white sugar, molasses, water, corn syrup and salt in a small saucepan, until it was nearly sheeting off a spoon. Then turned the flame off, and swirled in vanilla extract and butter. (Those last 2 ingredients are what give the caramel topping it's old-time, candy store aroma.)
Anyways, a nice reward for all of the up and down on the ladder picking apples -- a plate of apple slices and some caramel dipping sauce.
For a little price comparison, 8 ounces of caramel topping costs about $1.25 to $1.50 at Wal-Mart. My 8 ounce batch of homemade caramel topping cost about 30 cents, and I got to lick the spoon!!