I love making caramel apples in the fall! But I hate using pre-wrapped caramels to do it and I've had a hard time finding a great homemade caramel recipe until now. I ran across this a few years ago in a Taste of Home magazine. I've probably tried 5 or 6 different homemade caramel apple recipes over the years, but I always come back to this as my "go to" recipe. My kiddos had a blast drizzling on melted chocolate and peanut butter and white chocolate all over them. Then they doused them with sprinkles and crushed Oreo's.
I will give you a few tips to make your caramel apple experience easier.
- Make sure your apples are room temperature. If they're cold the caramel won't stick well.
- These are best when eaten at room temperature. If you store them in the fridge, let them warm to room temperature before you eat them.
- Make sure the spot you set your finished apples has been sprayed with cooking spray, even if you are setting them on waxed paper. Trust me on this one!
- When you dip the apples be sure to turn them slowly to keep from getting air bubbles in the caramel.
Makes 10-12 apples
1/2 cup butter, cubed
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
10 to 12 Popsicle sticks
10 to 12 medium tart apples, washed and dried
In a large heavy saucepan, melt butter; add the brown sugar, corn syrup and salt. Cook and stir over medium heat until mixture comes to a boil, about 10-12 minutes. Stir in milk. Cook and stir until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in vanilla.
Insert Popsicle sticks into apples. Dip each apple into hot caramel mixture; turn to coat. Set on greased waxed paper to cool.
Source: Real Mom Kitchen