I would like to start off by saying that I am in no way claiming to be an experienced candy maker; I don’t even own a candy thermometer. That being said I was able to make this delicious recipe which I use to replace the caramel ice cream topping used in many dessert recipes, especially yummy fall recipes.
The homemade caramel tasted soooo much better than the store bought kind. This recipe makes approximately two or so mason jars full of caramel and I stored all the unused caramel in the fridge.
I came across this cheesecake recipe on pinterest it turned out A-M-A-Z-I-N-G. But, this was no ordinary cheesecake; this was caramel apple cheesecake, also referred to as pure heaven. This recipe is by the Girl Who Ate Everything and can be found here: Caramel Apple Cheesecake Bars.
I would highly recommend trying it, as the recipe was very easy. Her recipe calls for ½ cup caramel topping and that’s where this recipe comes in, the homemade caramel really puts this cheesecake over the top. Enjoy!
Caramel Drizzle Recipe
1 cup unsalted butter (2 sticks)
2 1/4 cups brown sugar
1 cup light corn syrup
1 14-oz can sweetened condensed milk
1 tsp vanilla extract
- Cut butter into cubes and melt over low heat in large saucepan.
- Once butter is completely melted, add brown sugar, be careful not to get the sugar on the sides of the pan.
- After butter and sugar have combined completely, add corn syrup and condensed milk.
- Clip candy thermometer to side of pan. (I skipped this step, because I didn’t have one)
- Cook mixture on low heat for 1-2 minutes stirring continuously.
- Increase heat to medium and continue to cook/ stir until mixture reaches 225 degrees (or looks smooth and caramel like, I just had to guess).
- Once the mixture is removed from heat, stir in vanilla extract.
Now you can begin using. The caramel possibilities are endless!
Note: After its been in the fridge for a little while it will get hard and sugary, just warm it up and it will get smooth and creamy again.