There is something about Fall that I absolutely love; the cool crisp air, the beautiful changing leaves, pumpkin spice candles, apple cider, sweaters & fall favorites like homemade caramel apples!
I'm making it a goal to not let the busy-ness of the Fall/Winter season keep me from baking my favorite eats & treats! When the weather outside was wet and gloomy yesterday and threatened to carry on for several days, I grabbed a few supplies to make our favorite homemade caramel apple recipe. We just love the crispy and juicy texture of apples paired with the gooey, sweet caramel! After many requests for the recipe, I thought I'd put it up here on the blog!
Homemade Caramel Apples
1 cup butter or margarine (2 cubes)
1 lb. light brown sugar (2 cups)
1-14 oz. can of sweetened condensed milk
1 cup light corn syrup
1 pinch of salt
1 1/2 tsp. of vanilla extract
6-10 apples (depending on size and the # of coats of caramel)
wooden craft sticks or candy sticks
wax paper (spray with non-stick cooking spray and place on baking sheet)
1- Begin by preparing your apples. Wash and completely dry your apples (any moisture will cause the caramel to not stick). Carefully remove the stem of each apple by gently twisting it off. Insert wood sticks into each apple and leave them to rest on your wax paper.
2- In a large saucepan combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt over medium heat. Continue stirring to avoid scalding on the bottom of the pan. Bring to a boil, stirring constantly. Heat the caramel mixture until the candy thermometer reaches between 234 and 240 degrees F ("the soft ball stage") (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
3- Carefully dip each apple in the caramel mixture being sure to rotate the apple until it is well coated. You may need to dip it in a few times to get a good coating. Set on prepared wax paper to cool.
4- Refrigerate the apples until set, at least 10 minutes. The apples can be made and stored in the refrigerator up to 1 day in advance.