I am making Caramel apples using, brown sugar, butter, vanilla, and condensed milk. The caramel is coming out very thick and sticky to the extreme. How can I make a nice caramel that is not hard to bite into?
Yield: Approximately 1½ cups
Making Caramel - Method 1 (Wet Method)
1 cups (200 grams) granulated sugar
¼ cup (60 ml) water
Making Caramel - Method 2 (Dry Method)
1 cup (200 grams) granulated sugar
For the Caramel Sauce:
¾ cup (178 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
½-1 teaspoon salt
1 teaspoon vanilla extract
1 vanilla bean, seeds removed from the pod (optional)
2 tablespoons whiskey (optional) **
Making Caramel - Method 1 (Wet Method):
Combine sugar and water in a medium saucepan over medium heat. Allow sugar to melt and bring to a boil. Let the mixture caramelize and wait for it to turn dark amber in color. Do not stir, swirl pan as needed to promote even caramelization.
Making Caramel - Method 2 (Dry Method):
Sprinkle sugar evenly on the bottom of a medium saucepan set over medium heat. Allow sugar to melt and caramelize, swirling as necessary to promote even caramelization. Do not stir.
To make the Caramel Sauce:
As soon as the caramel is dark amber in color, immediately remove it from the heat and slowly add the heavy cream while whisking constantly. Caramel will bubble violently.
Return mixture to medium heat and simmer until any clumps have dissolved and mixture is smooth.
Remove from heat and stir in butter and salt. Add vanilla extract and if desired, vanilla bean and whiskey.