Updated: Nov 11, 2019
We are big Minnesota Twins fans and we are excited (to say the least) about the Twins making the playoffs this season. So this Saturday, our family is having friends over to watch the Twins play the Yankees in the first round of the playoffs. Yesterday, didn't go in the Twins favor, but we still have a lot of series left.
Since it's also fall, we are going to serve some delicious, homemade caramel sauce to go over locally grown apples.
Two perfect fall combinations - baseball and caramel apples!
Here the great recipe that our family got many years ago from page 68 of the Cottage Grove Fire Auxiliary cookbook, "Kathy Fox's Caramels."
1 cup butter
1/4 tsp. salt
1 tsp. vanilla
2 1/4 cups brown sugar
1 cup light corn syrup
15-oz can sweetened condensed milk
In heavy 3 qt saucepan, melt butter. Add brown sugar and salt. Stir in corn syrup. Mix well.
Stirring constantly, gradually add milk.
Stirring consistently over medium heat, cook 12-15 or until candy reaches soft ball stage (drop into cold water and it is ready when it forms a soft ball; or 235°F on candy thermometer).
Remove from heat and add vanilla.
Let cool. Pour into glass jars.
Can warm to serve with apples.
For hard candies, use same recipe, just cook until a hard ball stage (245°F on a candy thermometer), pour into a well buttered 9x9" pan. Cool 4-5 hours. Cut and wrap.