Annie, the Daring Bakers *did* caramel at the end of November last year. As one caramelaholic to another, thought you’d like to know! You’ll find a whole bunch of posts on how different people interpreted the theme by googling “daring bakers caramel cake”. The challenge centred around a particular cake recipe, but believe it included cake, a caramel buttercream, spun sugar and caramels. Sugar anyone?
If you or anybody else is interested in making caramels from scratch that, according to the first Daring Baker I’ll quote, are better than Mackintosh toffee, click the link. The recipe, from Pure Dessert: True Flavors, Inspiring Ingredients, and Simple Recipes by Alice Medrich, is reprinted about halfway down the page:
Here’s another take on the recipe from one of my favourite Daring Baker bloggers, all done up in a cute Xmas tin for gift-giving:
Gia, if you made the caramels, you could then use them to make your caramel apples. The Joy of Cooking has a simple one that involves melting 1 lb of caramels with 2 T water, then twirling 5 medium-sized apples in the sauce.