Nothing says Autumn to me more than caramel apples. Homemade caramel is easy to make. It's thick, gooey and simply delicious. Just ask my kids. Better yet, ask Mr. CHiPy. He loves caramel. Especially the kind I make. I have included the recipe at end of this post.
Start with crisp granny smith apples. The apples should be nice and cold so that the hot caramel sticks to them. I had seven of these baby's on hand in my fridge just for this purpose.
Add brown sugar and a dash of salt. Mix well.
Stir in corn syrup and mix well. My little Sugar is my assistant...she's great!
Gradually add sweetened condensed milk, stirring constantly.
Continue stirring while cooking over medium heat to a soft ball stage (235-245 degrees on candy thermometer). This takes about 15 minutes. Don't forget to stir, stir, stir! Don't let your caramel burn or you will be sad.
Remove from heat and stir in vanilla.
There you go. Hot, delicious, caramel for your apples.
Now, let caramel cool 5-8 minutes to thicken. Then start dipping your apples. I use caramel apple sticks - one side is pointed and easily penetrates the apple.
Place caramel apples on parchment paper or wax paper that has been sprayed with cooking spray so that it won't stick. Cool until set. Store in refrigerator until ready to eat.
1 cup butter
2 1/4 cups brown sugar
dash of salt
1 cup light corn syrup
1 (15 oz.) can sweetened condensed milk
1 tsp. vanilla
10 Granny Smith Apples, refrigerated
Popsicle sticks or wooden caramel apple sticks
Over medium heat, melt butter in a heavy 3 quart saucepan. Add brown sugar and salt; stir thoroughly. Stir in corn syrup and mix well. Gradually add sweetened condensed milk, stirring constantly. Stirring often, cook over medium heat to a soft ball stage (235-245 degrees on a candy thermometer) about 12 to 15 minutes. Remove saucepan from heat and stir in vanilla.
For Apples: Cool caramel 5-8 minutes and spoon over apple until covered. Place on parchment paper or wax paper until set (spray with cooking spray so they don't stick) Decorate as desired and transfer into extra large muffin cup liners. Store at room temperature or in refrigerator until ready to eat.
Post Edit: How to decorate your caramel apple? Click here for MOST Delicious Caramel Apples, Part II