Caramel Dipping Sauce – Whatever you do, FOLLOW THE RECIPE

Friday night I got the urge to make caramel dipping sauce for apples. I really wasn’t hungry myself, but I figured Chris would eat some apples and dip; plus, I needed some practice melting caramel because I hope to make caramel apples for a church bake sale next month.

It’s a good thing I practiced, because I learned that once the caramel is mostly melted, if you leave the caramel alone for even a few seconds, it will burn.

Below is a simple recipe for caramel sauce. It’s adapted, based on my experience, from the back of the caramel bits package I bought at Russ’s Market. If you follow it exactly, your caramel sauce should not be peppered liberally with burnt black flakes.

Of course, if you stray and it does burn, you can still serve it to your husband. But I wouldn’t use it to make caramel apples for your church’s bake sale.

Read the entire recipe now—it’s not long, and the instructions at the end are crucial and should be committed to memory today before you actually try the recipe.

Easy Caramel Sauce

1 bag caramel bits (so you don’t have to unwrap a bag of caramels one by one)

2 tablespoons of water

½ tsp vanilla

Pour the caramel bits into a small or medium saucepan. Add the water. Melt the caramel bits on low-medium heat, stirring constantly. When they are mostly melted, stir in the vanilla. When the caramel is completely melted, remove it from the heat. DO NOT WALK AWAY TO USE THE RESTROOM, WATCH A COMMERCIAL, OR EXTRICATE YOUR KID FROM HIS PAJAMA SHORTS OR TRASHCAN OR OR WHATEVER HE HAS GOTTEN STUCK IN.

Use warm or refrigerate.