caramel apples



So for my sister's upcoming wedding, I decided to do a trial run of some caramel apples that are going to be made. Needless to say, I was totally scared to even attempt this caramel and was seriously considering bailing the attempt midway. But don't be like me! Don't be scared, don't get impatient (like I did), and have fun with it. It's not as hard as it looks!



Yes, I didn't have sticks..
 and I was impatient with my caramel!



Caramel Apples

(adapted from pressed4time's recipe)

12 whole Apples

¼ cups Butter

1 cup White Syrup

14 ounces Eagle Brand Condensed Milk

2 cups White Granulated Sugar

1 teaspoon Vanilla Extract

Wash and dry apples, insert sticks, and butter a cookie sheet before starting to cook. Also, on plates, spread out any toppings you might want to roll your caramel apples in (chopped peanuts, mini chocolate chips, sprinkles, etc).



Heat all ingredients except vanilla in a large heavy saucepan over medium-low heat. Stir constantly to avoid burning the caramel! When caramel reaches the "soft ball stage" (235°F–240°F using a candy thermometer) remove from heat and add vanilla. You can also test the "soft ball stage" by spooning a small amount of the caramel into cold water. It should form a soft  ball that you can squish with your fingers. Now let the caramel cool a few minutes.

Using the stick inserted in the apples, dunk the apples in the hot caramel and twirl slowly away from the heat for a couple of minutes. It’s nice to have a helper or two at this point.

Roll the caramel apples in your toppings, and place on a buttered cookie sheet.



**Extra caramel from the bottom of the pan:
1. Can be scraped out with a spatula into a buttered plate or dish to be cut into individual pieces when cool.
2. Can be thinned in the pan with half-and-half and eaten warm, as a dip for apple wedges.