Caramel corn just tastes better when it is homemade. Why do you think it tastes better at the fair than it does pre-packaged? Because it is fresh and way closer to homemade! This recipe makes a large batch and you might want to have a sharing plan before you make it, otherwise it might just get in your belly.
It will be buttery, sweet, crispy and irresistible. You can add cinnamon, vanilla, pumpkin pie spice, or just about any kind of spice you want. We have even added peanuts before and it they turned out fine.
Before you go to thinking that it is hard to make, it really isn’t hard. It is a little time consuming, so you won’t be eating it nearly as quick as you would something out of a box. It’s worth the wait though, I promise!
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Caramel Dip is served with sliced apples and crushed peanuts at my house. Large marshmallows are also delicious dipped in this caramel.
This recipe reminds of me of the cooler days of an early Illinois fall. This was often found at small festivals and craft fairs that were once popular in small rural towns.
Fat free sweetened condensed milk can be used, but why? Let’s face it, there is nothing outside of the apples that are healthy in this recipe. Caramel dip is a decadent pleasure that should not be eaten if calorie or carb counts are an issue.
Margarine is also an acceptable substitute, but for the same reasons listed above, why?
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I know I have said before that simple recipes are usually the best in their original form, but this Samoa éclair cake from Chef in training is an exception to the rule. As soon as I saw it, I knew I had to try this flavor combination. After all, it kind of reminds me of a famous girl scout cookie.
I make éclair cakes in the original form, I have altered it to be all chocolate with chocolate graham crackers and chocolate icing. I try not to keep any version of éclair cake hanging around the house. These cakes sit in the refrigerator and call my name.
The only changes to this recipe I made were to take the lazy way out of the icing. I use a premade chocolate fudge icing container and send it on a quick walk through the microwave. If I could find any instant caramel pudding I would probably have used it too.
I have an obsession, OK probably more like an addiction, to éclair cakes and hadn’t really thought outside the box in this arena. But now with eyes wide opened, I had to do a pinterest search and have since pinned a few, probably too many, to try. Head on over to our pinterest page to see which ones I’m trying, or keep checking back here to see which ones I make and feature.
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