Caramel Sauce


Apple dip? MMmmhmmm! Over ice-cream? Yes, please and thank you! Big ole' spoon full all by it's self, um, I'm totally guilty!  This can be even used as a fabulous drizzle over so many desserts, like cobbler maybe? Apple cobbler perhaps? Well, that would be "THIS" caramel-apple-freaks choice :) Hey, enjoy!

2 cups sugar
1 tablespoon light corn syrup
1/4 teaspoon cream of tartar
1 cup water
1 cup heavy cream


Combine your cream of tartar, water, sugar and corn syrup.  Over med-high heat, stir until the sugar dissolves. You don't want a grainy sauce, bleh!!

When your sauce does come to a boil, the sugar should all be dissolved. Insert your  candy thermometer. When the temperature get to 230 on the thermometer, also known as "the soft ball" stage, turn heat down to just medium.

Keep an eye on the thermometer, it will take about 5-6 minutes to reach 300 degrees. Give it a few stirs during this time, just to make sure everything is "getting along" ok.

Keep cooking, and stirring until you reach 340 degrees. Now, it is going to foam and bubble up. Way up! Don't freak out. It's going to be a pretty dark color too, again, don't freak out (Your fixing to add your cream and that will make everything O.K).

 When you reach the 340 mark, turn heat OFF.  Add your cream and stir well.  It will start to settle down at this point.

Return to heat and cook for 2-3 minutes more.

Let the caramel cool completely before pouring into your jar for storage.

This recipe makes about 2 cups, so if your going to give as a yummy gift (like for Christmas, which is less than 90 days away! EEeeeeee!), you may want to double the recipe.

Be very very careful in all your steps please, as hot caramel  can really burn you. It's super hot, it's super sticky and it holds it's heat for a while. So, if you accidentally get it on you, it will stick to you and work you over, so please pay attention. If burned,  IMMEDIATELY APPLY COLD WATER OR ICE.
 

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