Hi, I've been working on different recipes for caramel to make caramel apples.. So I'd like to know if it is strictly necessary to add heavy cream or half and half or it is possible to substitute those for butter and milk, sweet condensed milk, etc. And what is the fat for? I mean, what is the fat supposed to do in this recipe?
I'd also like to know how am I supposed to maintain the caramel temperature around 235F, so I can dip all my apples. I have been having some trouble with that, the temperature goes down very fast and when I heat the caramel for third time it usually becomes too thick and I cant use that for the apples anymore.
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.