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How to Make Apple Caramel Syrup
- Peel, core, and roughly chop 4 cups of tart apples (about 3 medium).
- In a medium saucepan, cook the apples over medium heat until very soft and mushy, about 10-15 minutes. Mash with a potato masher or immersion blender.
- Stir in 1 cup granulated sugar, ½ cup light corn syrup (Karo), and ½ cup caramel topping (such as Mrs. Richardson's).
- Bring the mixture to a gentle boil, stirring frequently, for 2-3 minutes. The syrup will thicken slightly.
- Remove from heat and let cool slightly.
- Pour the hot syrup into sterilized pint jars, leaving ½ inch headspace.
- Process in a boiling water bath for 30 minutes to ensure a proper seal (optional, but recommended for long-term storage).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
276g
Fat
0g
Carbs
26g