If you mean Millionaire Shortbread - shortbread base, caramel filling and chocolate topping - then possibly Scotland.
Caramel is made by heating sugar or other carbohydrates until they melt, and the hydrogen and oxygen ions start to break off and reform as steam that is given off, leaving a less hydrogenated carbohydrate. There are other complex reactions that occur as well, such as fracturing of carbon chains and bonding with any other chemicals that are present. The resultant mix has the colouring and flavour known as caramel, but there are different flavours and colours possible in caramel depending on the type of carbohydrates used, degree of heating, and the other chemicals present.
To make a caramel flavoured sauce, gently heat brown sugar and butter in a pan till it boils and darkens slightly, then add milk to get the consistency you want.
A variety of answers can be given for this question. Caramel is a combination of caramelized sugar and heavy cream ,which would label it a French invention in some eyes. Being that France is world renowned for its desserts(as well as it's amazing food), I would bet on France. Also did you know if you simmer a can of evaporated milk long enough it will turn into a great caramel you can pour into a graham cracker crust? Actually, I believe that answer should read condensed milk (which has sugar in it) as opposed to evaporated milk (which has no sugar).
Candy apples came from a candy maker in 1908. William Kolb was experimenting with red candies in his shop and came up with dipping apples into the melted candies and displaying them in his window. His display sold out quickly, and he continued making them.
No, Caramel candy made with sugar, butter, cream or milk, and flavoring.
well one day there was a guy named caramel who liked apples. So he made a gooey tasty liquid and named it after himself than he put the caramel on an apple. He loved it. When others tried it they couldn't resist and loved it so much they made it a holiday.
If you mean Millionaire Shortbread - shortbread base, caramel filling and chocolate topping - then possibly Scotland.
it came italy
USA, chile, new zeland
Caramel apples are available all over Manhattan. There are many candy shoppes on the west side that carry them.
There are two caramel apples along with some other goodies in the in the Halloween Caramel Apple & Candy Gift Basket.
peanuts
answer it your selves idk morons do u like caramel apples?
hmmm... maybe but im not quite sure....
first get rid of the skin, then dip them in the caramel
No because the caramel will clog the fondue fountain because it is so sticky
The best season to make caramel apples is on a hot day, most likely in the summer. But if you want to use the best apples then you should make them in the apple season.
Depends on peoples preferences.Caramel Apples is my personal favorite for Halloween
Caramel! (Unless you mean to store them, in which case plastic wrap works well.)
It's not an invention, it is a method of making caramel apples... Instead of putting caramel on the outside, you cut the apple in half (core to stem), and hollow out the inside leaving a thin but durable amount of apple, then you place the apples on a cup cake tray (for balance) fill with caramel, let the caramel harden, and then you slice the apple halves. In the end you have a Caramel apple "bite" that is less messy, and just as yummy. Google Caramel apple slices. OR something to that effect they look really cool too.
The spelling Carmel is a proper noun (location in California).The spelling caramel (heated sugar) is also a noun, but it is used with other nouns, such as caramel sauce, caramel apples, and caramel candy.