Baked Apples with Caramel Sauce

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  • on April 10, 2012

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    The apples went well. The caramel was difficult to get right. The sugar melted without a problem but I think you need more water than just "a spoonful". My butter broke down almost immediately when the sugar was at the right color and I added the butter to the recipe. I haven't made caramel previously so I not certain what went wrong. I know with a beurre blanc you use cold butter right out of the refrigerator. With the caramel my butter was definitely at room temperature and that may have been the problem. Anyway, some of the butter did mix with the sugar nicely but a lot turned to oil--I pour out the oil part, added the cream and it was "okay". The relatives raved about the end result despite the problems.

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