I’ve always wanted to make real caramel apples and decided that this was the year. I was worried about the recipe I had found, only because it had so many ingredients, but it turned out great. It was fun, slightly dangerous, very sticky and way easier than I thought it would be.
We had some leftover caramel after dipping our apples, so we ate it like fondue—dipping in sliced apples and sprinkling them with nuts and fleur de sel. I think the sugar made me hyper because all of a sudden I was scouring the kitchen looking for other things to dip. Let’s just say that I don’t recommend the caramel cheese.
But the caramel was the best I’ve ever tasted. Seriously.