If you thought you needed a candy thermometer to make caramel apples, or that the perfect coating required a long list of ingredients, we've got good news.
Our favorite recipe couldn't be easier to make: No thermometers. No corn syrup. No stress. Just delicious caramel.
This sauce is good on everything -- as a dip for fruit, drizzled on chocolate cake, or poured over vanilla ice cream. But for Halloween, we have only one thing in mind: caramel apples. Here's how we like to make them, and our top 5 tips for success.
5 Tips for Foolproof Caramel
1. The best pan for the job: Any deep-sided skillet or saucepan will do the trick. Heavy-bottomed is best for even heating, but just about anything will work.
2. Be prepared: Have your cream and butter on hand -- you don't want to be running around when you've got caramel bubbling on the stove.
3. Hands off: Stir only once or twice as the sugar melts, but mostly leave