This is a beginner from-scratch caramel apple recipe. It’s only slightly more difficult than melting store bought caramels. But then again, given how much I hate going to Walmart, I’d say this recipe brought me significantly less stress than a trip to the store for caramels, and was therefore much EASIER!
Anyway, melt store bought caramels and dip the apples or make this recipe; they are both great. Just make these before fall is over. Yum! Oh, and you need a candy thermometer and some sort of stick for the apple. You can also use a plastic fork in a pinch…
Caramel Apples
1 cup butter
2 cups light brown sugar
1 (14 ounce) can sweetened condensed milk
3/4 cup light corn syrup
1 pinch kosher salt
1 1/2 teaspoons vanilla
washed and dried apples
In a saucepan over medium heat, add the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F, also called “soft ball” stage. I don’t exactly know what that means, though. I just use a candy thermometer; it’s much easier. Remove from the heat and stir in vanilla. Dip the apples in the caramel and then in whatever toppings you like. I made walnuts with sea salt and M&M versions. Put the apples in the refrigerator to harden before eating.
