Caramel Apple Fondue
- 1/2 cup butter, cubed
- 2 cups packed brown sugar
- 1 can (14 0z.) sweetened condensed milk
- 1 cup light corn syrup
- 2 Tablespoons water
- 1 teaspoon vanilla extract
In a heavy 3 quart saucepan, combine the butter, brown sugar, milk, corn syrup and water; bring to a boil over medium heat. Be careful to scrap any bits of undissolved brown sugar off the bottom and sides of the pan. I like to use a large rubber spatula for mixing. Cook and stir until a candy thermometer reads 220 degrees F. (before thread stage), about 8 minutes. Remove from the heat; stir in vanilla extract. Transfer to a small fondue pot or 1.5 qt. slow cooker; keep warm. Serve with apple slices
*Sprinkling apple slices with lemon juice before setting them on the buffet table will keep the fruit from turning brown.
*As with any candy making it is important to calibrate the thermometer before trying a new recipe. To calibrate your thermometer bring a small pot of water to a boil; after a few minutes the thermometer should read 212 degrees Fahrenheit. Adjust your recipe temperature up or down based on your test.
*I am cooking at high altitude in Salt Lake City, UT and I have found that I need to reduce the cooking temperature of caramel by 10 degrees. For this recipe I only cooked the caramel until 210 degrees Fahrenheit and it was perfect for dipping.