Dog3 wrote:
> I'm going to a little get together tomorrow and thought I'd take some
> caramel apples. It just dawned on me that I've never actually made them. I
> usually buy the Merb's Bionic apples (be still my heart). I've got all the
> stuff ready except I'm wondering about the caramels. My question to the
> group: Which caramels are the best? I've got a couple of bags of the
> Kraft caramels but there have to be other kinds/types of caramels. I'm not
> necessarily trying to duplicate the Merb's apples but want something
> delicious and stringy when you bite into it.
>
> Michael
>


I'm too cheap to buy little bags of caramels, and I don't like
unwrapping them to melt a bunch. So I make my own caramel from scratch
-- it keeps for a long time. I use the recipe in Better Homes and
Gardens cookbook (don't have it handy right now but I can post it later.)

The 5 pound loaves of caramel that you can buy at some restaurant supply
stores is pretty good.

I've been experimenting a little with making caramel sauce by melting
sugar in butter until it's completely melted and light-medium-brown,
then adding milk all at once. I haven't gotten the ratios right yet.

Bob

zxcvbob wrote:

>
>
> I'm too cheap to buy little bags of caramels, and I don't like
> unwrapping them to melt a bunch. So I make my own caramel from scratch
> -- it keeps for a long time. I use the recipe in Better Homes and
> Gardens cookbook (don't have it handy right now but I can post it later.)
>

Cheap? Think of the time you save unwrapping all those silly little caramels. :-)