Step 2: Add the cream. As soon as the mixture becomes a medium amber color (look at my photo for reference), carefully pour in the cream and add the salt. At this point, you can stir the mixture with a heat-proof silicone spatula or wooden spoon. Mix until it is thoroughly combined and into a smooth caramel sauce. It certainly looks homemade, and once you warm it in the oven and throw out any TJ's box and evidence, you could easily pass it off as homemade. This apple tart only costs $7.99 at Trader Joe's, and now that Garten has given her stamp of approval, we're sure it's going to fly off the shelves ahead of the upcoming holiday. Place the white chocolate Tim Tam biscuits and the sweetened condensed milk into a blender and mix until combined. If using a Thermomix, press Turbo for 5-10 seconds. Pour the mixture into a bowl and place into the fridge to firm up (approx 30 minutes). Roll into balls and coat with the desiccated coconut. Keep refrigerated until needed. Caramel. Lower oven to oven to 160°C/320°F (fan 140°C) Place butter, sugar and vanilla in a saucepan over medium low heat. When the butter is melted, whisk to combine with sugar, then just leave it until it comes to a simmer. When bubbles appear, add condensed milk. How to make chocolate caramel bars. Heat your oven to 350 degrees and spray an 8×8 glass baking dish with nonstick cooking spray. In a medium-sized bowl, combine the flour, ½ cup of brown sugar, and ¼ cup of butter with two forks or a pastry cutter. Press this mixture onto the bottom of the glass pan. In a small saucepot over medium heat Caramel apples should stay fresh up to one week if refrigerated.” Air and humidity are caramel foes; air dries it out and humidity causes it to become sticky so storing in air-tight containers is advised. Caramel sauce will keep in the refrigerator for 2 to 3 weeks but will harden slightly. After 30 minutes, dust the candy with salt flakes, if desired. You need to wait for this step so that the salt doesn’t completely melt into the candy. Allow the caramels to cool at room temperature, then cover them tightly. Technically caramels don't need to be refrigerated; but for ease of cutting and longest shelf life I always refrigerate. They suggest a shelf-life of six months after opening, and recommend storage in the refrigerator once the product is opened. In general, we would recommend to customers that a cream liqueur be stored in a cool place (0-20˚Celsius). While refrigeration is not necessary, cream liqueurs taste great when they are well chilled, and for most of us NY3s.