I made another failed batch of caramel sauce. My daughter makes beautiful caramel sauce. Mine, not so much.
But I keep trying. Wasn't that a car rental slogan -- We Try Harder? I try harder each fall to make a good caramel sauce. What I will say is, I'm persistent.
Each fall I get this idea that homemade caramel sauce for dipping apple slices would be wonderful. We have all of these crisp apples from our own trees. A nice caramel dip would turn a fresh apple into dessert. Surely this year my batch will turn out. Each year it fails miserably. But I do try to fix it. This year's batch is not quite caramel sauce. It's something like a cross between brown sugar syrup (I added molasses at one point in the "fixing") and milk-less butterscotch pudding (after trying to reduce the graininess, I added more water then finally gave up and thickened it with corn starch).
See, it looks like caramel sauce. But it's really not, at all.
My family is grateful that there's any sort of sweet sauce to add to tea or for apple slices. So there's that. It also might be good as a topping for vanilla ice cream.
I'll try again in October, maybe under the tutelage of my daughter.
