As a confection, caramel may go as far back as the 1650s, when Americans first began stirring up their own kettles of candies. Caramels became so popular that many well known candy makers, Hershey's included, started out making caramels. Milton Hershey learned about chocolate while searching out new coatings for his caramels.
1 can sweetened fat free condensed milk
1 cup dark brown sugar
1 cup dark corn syrup
1 teaspoon vanilla
1 8-oz. package reduced fat cream cheese
In heavy saucepan, add milk, brown sugar, and corn syrup until well blended and boil for three minutes stirring constantly. Let cool in pan.
Whip cream cheese until soft and add to the cooled caramel. Blend.
Eat with Granny Smith apples.
Yield: 2-1/2 cups dip.
For a richer (but much more fat intense) caramel apple dip, use regular cream cheese and condensed milk but beware that this significantly increases both fat and calorie content.
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