March 13, 2010
Caramel Apple Recipe
1 pound brown sugar
2 sticks butter, at room temp
1 can (14 oz) sweetened condensed milk
1 cup light corn syrup
1 1/2 tsp. vanilla
1/4 tsp. salt
1 (12 oz) bag semi-sweet chocolate chips
2 TB shortening
Combine ingredients in a 2-3 quart saucepan. Heat at medium low temp, stirring constantly but slowly and frequently scraping the bottom of the pan. Cook caramel to the soft ball stage (236) degrees. Pour into a small deep metal or heat proof bowl and let cool to 200 degrees. Line a baking sheet with wax paper. Push a dowel or stick into the top of each apple. Dip apples into caramel using a straight up and down motion. (Too much agitation causes the caramel to separate and become oily). Place dipped apples on baking sheet and place in the fridge for 15 - 20 min. Next, dip caramel apples into melted chocolate, then sprinkle with decorative candy.
TIP: Granny Smith and Fuji apples are the best apples to use. Make sure you wash and dry them because there is a waxy film on the apples which will make the caramel not stick.
To make the sticks I cut a 12 inch dowel in half. Then cut out 5 inch by 1.5 inch scrapbook paper. I spread Mod Podge on the back of the paper and rolled it on the stick. It sealed perfectly!!