The Tale of Two Caramels Let me sum up. We use two different caramel recipes, one in the spring for caramel corn and one in the fall for caramel apples, hand-dipped chocolates (turtles), and just plain caramel hand-dipped. The conflict which caused my brain to go down totally unnecessary rabbit holes was why, since caramel is water, fat, and sugar, do we have two different recipes? Nobody could or would answer that cosmically important question, so I pulled out my science hat, which I admit hadn’t been used since my chemistry class in college 43 years ago, and figured it …