My family has enjoyed this! Grilled Pineapple with Caramel Sauce Serves 4 1 Pineapple 1/4 cup caramel sauce Cut the mean skin of the pineapple off and core. Cut the pineapple in half. Then slice the pineapple halves into 1/2" slices. If you have skewers, skewer the pieces of pineapple. Heat the grill pan over medium heat. Put the pieces or skewers of pineapple onto the grill pan. Let grill for about 3 minutes and flip and cook an additional 3 minutes on the other side. While the pineapple is grilling, drizzle a serving plate with half the caramel sauce. Once the pineapple is cooked, remove and place on the serving plate. Drizzle the top of the pineapple with the remaining caramel sauce. Serve as is or over ice cream.

Here are a few I found in a cookbook "Culinary Arts Institute Encyclopedic Cookbook" (1952). Inexpensive Milk Caramels 2 cups sugar 1 cup light corn sirup 3 cups milk 1/4 cup butter 1/2 tsp salt 1 tsp vanilla extract Heat sugar and sirup in 1 cup of milk, stirring until dissolved. Then cook, stirring frequently, to 246 - 248 degrees or to the firm-ball stage. Slowly add second cup of milk, and repeat the cooking process. Add the final cup of milk, the butter and salt, and cook to 246-248 degrees, or until a ball tested in cold water is of the firmness desired in the finished caramel. Remove from heat, add vanilla and pour at once into buttered pan, marking in squares when cool. **Add 1/2 cup chopped pecans, black walnuts, or coconut. Shape into roll 1-1/2 inches in diameter, roll in chopped nuts and cut in 1/2-inch slices. **************************************** Chocolate Molasses Caramels 3 cups sugar 1 cup butter 1 cup milk 1 Tbsp glucose 1 cup molasses 4 squares chocolate, chipped 1 tsp vanilla extract 1/2 tsp lemon extract Place sugar, butter, milk, glucose, molasses and chocolate in a saucepand and cook, stirring constantly, to 252 degrees or to the hard-ball stage. Add extracts and pour into buttered pans. When cool, cut into pieces with buttere scissors. **************************************** Brown Sugar Caramels 2 cups granulated sugar 1/2 cup boiling water 1 cup cream 1 Tbsp glucose 1 cup light brown sugar 1 cup nut meats, chopped 1 tsp vanilla extract Place 1 cup of granulated sugar in a saucepan and heat, sitrring constantly, until melted. Slowly add boiling water and stir until blended. Add cream and glucose and stir for about 5 minutes. Then add brown sugar and remaining granulated sugar and cook to 245 degrees or to firm-ball stage. Remove from heat, add nuts and extract, and beat until creamy. Pour into a pan lined with waxed paper. Spread out smoothly and mark into squares while warm. Cut when cool. U Use evaporated milk for cream.* ************************************* Brazil Cream Caramels 2 cups sugar 2 cups cream 2 Tbsp glucose 1/4 cup butter 1 tsp lemon extract 1 cup Brazil-nut meats, chopped Dissolve sugar in 1 cup of cream, heating slowly. Add glucose, and cook, stirring frequently, to 240 degrees or to the soft-ball stage. Add remaining cream and the butter. Cook to 252 degrees or to the hard-ball stage. Remove from heat, add lemon extract and nut meats, stirring as little as possible. Pour into butter pan. Cut when cool. **Use English walnuts or black walnuts instead of Brazil nuts and use vanilla instead of lemon extract.

Sorry to post and run DH1~ busy days of late.. Here is the recipe copied straight from Ann's Dessert book. I think this would make a FAB apple coating! But below it is the caramel recipe. I think I might try dipping the baby apples in Maple Cream Fudge. ~I have made both recipes using cream NOT Sweetened Condensed Milk. Maple Cream Fudge option: Replace the cream and cup of white sugar with one can of sweetened condensed milk and up the maple syrup to 1 cup ================= 1 cup white sugar 1 cup brown sugar 1 cup cream 1/3 cup of butter 1/4 cup of maple syrup pinch of salt vanilla (I use 1 full teaspoon.) . Add the two sugars, butter and cream maple syrup and salt into a saucepan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. To make Carmels instead of fudge, 1 1/2 cups brown sugar 1/2 cup white 1/2 cup white corn syrup 1 cup butter 1 cup cream pinch of salt vanilla (I used 1 FULL teaspoon) Cook to almost hard ball stage. Let cool slightly, stir and then pour into butter pan or mini muffin tins.

Couple of tings here....once the sugar begins to smoke, it is burning and I toss it out. Secondly if you add butter to melted and browned sugar it will sizzle and bubble and be almost impossible to mix. For camelized sugar, say to pour over a cake in threads or to line a flan dish, I do like The "pro" says and melt the sugar in a heavy pan until it's caramel color....but I remove it well before the smoke point. For a sauce, I mix 1 cup white sugar, 1 cup brown sugar, 1 cup butter and 1 cup of heavy cream, cook slowly and stir, and continue to cook for 4 or 5 minutes after it starts to bubble. That's Ann T's recipe....and it's perfect!