Caramel Apple Recipe

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Caramel Apple Dip[1] <Recipe from *Louisiana SCD Lagniappe* (forthcoming)>

3-4 tart apples, such as Granny s

Juice of 1 large lemon

Mix lemon juice with 1/2 cup water. Peel, core, and slice apples, dipping

them in the lemon solution to prevent browning. Arrange on serving plates

and chill.

2/3 cup unsalted butter

4 teaspoons double vanilla extract

2 cups honey

1/2 teaspoon salt (omit if using salted butter)

1/2 cup yogurt cheese

big pinch baking soda

Stir all ingredients except the baking soda together in a heavy sauce pan

and bring to a boil and then lower heat and simmer until mixture reaches

the soft ball stage, about 234°-240°F (112°-115°C). Stir regularly. On a

gas stove, this may take about 15 minutes. On an old electric, it may take

forever.

When it reaches the temperature, or you get bored waiting for it, add the

big pinch of baking soda and continue to stir as it bubbles up. Stir for

another few minutes and take off the heat.

Allow to cool somewhat. Remove apples from the refrigerator and drizzle the

warm (not hot) caramel over the top. Sprinkle with cinnamon if desired, and

serve.

Variation: for a dessert, use cooked apples, pour over SCD vanilla ice

cream, drizzle the caramel over, and enjoy!

Variation: skip the apples. Make the caramel. Pour into a well-buttered

glass Pyrex pan, approximately 6½” x 10”. Allow to cool well. If all went

well, you will have a chewy toffee that can be sliced into squares or

strips. Mine never turned out that firm.

[1] The caramel dip in this recipe is based on ’s ‘Caramel Toffee

Recipe’, posted to the Long Island list. I never got it to turn out as a

solid candy, but my version of it made a wonderful caramel syrup for ice

cream, and for a fruit dip!