I am in the process of making this for the first time. It is very time intensive waiting for the sugar to melt. I have been waiting for over an hour. I feel pretty certain once the sugar melts, the process will move right on along.

Hi Judy! Thank you so much for taking the time to leave a review! I truly appreciate it. 🙂 🙂

Hi Coni! I totally get why the temperature might look surprising if you’re thinking in terms of traditional candy stages like soft-ball, but I promise the temperature listed is not a typo. For this particular recipe we’re actually making a true caramel sauce — which means the sugar needs to go all the way to the caramelization stage. Even though the sugar starts out with water and corn syrup (this is just a classic wet-caramel setup to help everything melt evenly and prevent crystallization), once that water cooks off the mixture becomes pure melted sugar and needs to reach a deep amber, which happens right around 340F.

If we stopped at 240F, the sugar wouldn’t be caramelized yet — the dip would stay pale and runny. Bringing it to the caramelization point is what gives this recipe its flavor, color, and the thicker (proper) consistency.

If yours scorched, it was most likely from a hot spot in the pan or the thermometer not being accurate. But the temperature listed here is correct for this style of caramel. I really appreciate you sharing your experience and hope this clears things up a bit! If you try it again, it may be helpful in your situation to stir slightly more frequently and keep an eye on it, it’s OK to trust your eyes/nose instead of the temperature if you notice it turning the right color. I really hope this helps!

Sam, I have made lots of candy and the problem in this recipe is the stated temperature. It SHOULD be 240 F. The recipe says 340. A typo! 340f in candy making is almost a hard Crack stage and I assume this dip would cook to a soft ball stage. It scorched at 340!

I’m so sorry to hear this happened, Angela! I would try cooking it a little bit slower next time to avoid a burn. 🙁

Hi Jennifer! You could reheat it on the stove top on a low heat. 🙂

Hi Adel! Do you have a thermometer? If it burned your heat may have been too high and if it was runny the second time it may not have reached proper temperature. 🙁

We’re so happy it turned out for you, Alison! Enjoy 🙂

It had burned by 340 degrees but with some extra salt I think it will be edible. not confident enough to share with the burnt taste though.

I’m so glad you still enjoyed it, CeeJay! 🙂

Hi Bri! I’m so sorry to hear this happened! It sounds like it may have gotten too hot. 🙁

This did not work out well for me! Followed the recipe to a T and the sugar mixture was way too hard when I put the heavy cream in. I wanted to love it! It looks like others have!

I’m so sorry to hear this happened, Melanie! It can be tough to master. I would try turning the heat down just a notch next time. I hope it goes better next time. 🙂

I’m so glad you enjoyed it, Jo! 🙂

Hi Karen! This caramel is best used for dipping apple slices–not coating whole apples. You’d need a much thicker and more sturdy caramel for that.

I’m so glad you enjoyed it so much, Graciela! 🙂