Homemade Caramel Apples...

1 C. real butter
2 C. dark brown sugar, packed
1 C. light corn syrup
1 (14 oz.) can sweetened condensed milk... Read More
2 1/2 tsp. vanilla extract
8-10 medium-sized apples, sticks inserted in tops

TIPS: . Be sure your apples are washed w/ baking soda to remove wax (if store bought)and VERY dry before dipping.

Choose smaller apples to make caramel go further-- after all, it's hard to finish a whole one, anyway.

Use cold apples for dipping to keep the caramel from sliding off.


Instructions:

1. Over medium-high heat, stir together the butter, sugar, corn syrup, and condensed milk in a heavy sauce pan.

2. Bring to a boil.

3. Cook about 30-40 minutes (don't stir often, as you'll risk crystallization), until the caramel darkens and thickens. It should reach the "firm ball" stage of candy-making. This means that, upon dropping the caramel into cold water, a firm ball forms. This ball shouldn't flatten when you remove it from the water, but should still easily change shape when you touch it. With a candy thermometer the temp should read 245-250 degrees F.

4. Remove finished caramel from the heat.

5. Stir in vanilla extract.

6. Dip apples into hot caramel. In order to get as thick a caramel coating as possible, dip each apple at an angle and rotate within the caramel.

7. Pull apple out vertically and allow excess caramel to drip off. Then turn the apple right-side-up a moment (as if you were about to eat it) and let the caramel settle for a few seconds. This prevents large bare spots at the top of the apple.

8. Place apples on greased wax paper or foil.

9. While caramel is still warm and soft, decorate as desired. (Unless dipping apples in chocolate, in which case the caramel needs to be allowed to set.)

10. Let cool to set.

OR....to make EASY Kraft Caramel Apples:


1. WASH and dry 10 apples thoroughly. Insert stick into stem end of each apple.

2. MICROWAVE 75 unwrapped Kraft Caramels with 3 Tbsp. water in large glass measure or mixing bowl on HIGH for 3 to 3-1/2 minutes or until sauce is smooth when stirred.

3. DIP apples into hot caramel sauce and turn until coated. Scrape off excess sauce from bottom of apples and decorate*. Place on tray lined with waxed paper. Refrigerate until ready to serve.

*Decorating w/ chocolate: Refrigerate coated apples to set caramel. Then, generously drizzle with melted chocolate using a spoon. Let stand on lightly greased or waxed-lined paper tray until chocolate is firm.