I saw this quick and easy recipe for caramel sauce that stays soft even in the fridge so I whipped it up to use for dipping apples. Wow! What a surprise! We ate them with Granny Smith (i.e. tart) apples and when you combined the two there was some sort of chemical reaction that made them taste fizzy! The caramel doesn't taste that way on it's own, so there must be something going on there with the apples. Really kind of funny.
So, if you're up for a bit of a caramel apple adventure, give this a try!
Caramel Sauce
1/2 c. butter
3/4 c. granulated sugar
3/4 c. brown sugar
3/4 c. buttermilk (or soured milk)
2 T. corn syrup
Combine in a large saucepan and bring to a boil. Continue boiling for 7 minutes, stirring occasionally. Remove from heat and add:
1 T. vanilla
1 tsp. baking soda
Mix well. Cool and store in the refrigerator.
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