Caramel Dip

I love September! The kids go back to school, the weather cools down, and the fall colors are just so beautiful! I have a new favorite thing about September having lived in Washington State for 8 years - Apples!!!! Apples are so good in Washington! There are so many varieties! Some sweet, some tangy - all good!

A few years ago I was in charge of the Women's Activities at my church and we planned an Apple night. It was the best and a start to many cooking classes!

One of the recipes that was shared was Caramel Dip - something I had never been a fan of! It was so good it has changed my opinion. I will share it with you at the end!

Fast forward to today. Now I teach the 8 & 9 year old girls at my church and I am getting ready for my next activity. We are going to talk about apples and good nutrition! Apples are really the perfect food! So good for you and so yummy! The girls are suppose to bring a few different kinds of apples and we are going to taste them and see how each is different. Here comes the Caramel Dip, and peanut butter and nutella! Perfect dips for apples! I think this is going to be a great activity!

Here is the recipe!

Easy Caramel Sauce

from Cook's Illustrated and Kathryn Packer

(If you make the caramel sauce ahead, reheat it in the microwave or a small saucepan over low heat until warm and fluid. When the hot cream mixture is added in Step 3, the hot sugar syrup will bubble vigorously (and dangerously) so don't use a smaller saucepan.)

Makes about 1 1/2 cups

1/2 cup water 1 cup granulated sugar

1 cup heavy cream 1/8 teaspoon table salt

1/2 teaspoon vanilla extract 1/2 teaspoon lemon juice

1. Place water in heavy-bottomed 2-quart saucepan; pour sugar in center of pan, taking care not to let sugar crystals adhere to sides of pan. Cover and bring mixture to boil over high heat; once boiling, uncover and continue to boil until syrup is thick and straw-colored (syrup should register 300 degrees on candy thermometer), about 7 minutes. Reduce heat to medium and continue to cook until syrup is deep amber (syrup should register 350 degrees on candy thermometer), about 1 to 2 minutes.

2. Meanwhile, bring cream and salt to simmer in small saucepan over high heat (if cream boils before sugar reaches deep amber color, remove cream from heat and cover to keep warm).

3. Remove sugar syrup from heat; very carefully pour about one quarter of hot cream into it (mixture will bubble vigourously), and let bubbling subside. Add remaining cream, vanilla, and lemon juice; whisk until sauce is smooth. (Sauce can be cooled and refrigerated in airtight container for up to 2 weeks.)