I posted a question last week asking for a good caramel recipe for making caramel apples. I normally use Peter's caramel in the 5 lb block, but want to make my own. I followed a recipe on this site. It called for I believe 4 tbsp of butter. Anyway, the caramel tastes great, but was so greasy that it slid right off my apples. I have made caramel apples many times before so I know that the apples must be room temperature and completely washed, dryed and wax free. Clearly the caramel was greasy. As I formed caramel squares, my hands were glistening with butter. I cooked the ingredients in a non stick sauce pan. Do I have to use so much butter? Help! Thanks again to all who respond.
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5/25/07 at 6:47pm