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Caramel Apples

 

Caramel Apples

Do you ever get so busy with your life that you can’t seem to finish all that you set out to accomplish?  That’s where I’ve been for the past couple of weeks…  And I don’t like it one bit.  It’s not like me.  For example, a couple of days ago we had a Halloween potluck at my work and I planned to bring a veggie tray and a bunch of hand dipped caramel apples.  The only thing that I was able to complete was the veggie tray.  The apples sat in a large bowl on our kitchen counter until this morning.  Seriously?  Nobody knew that I missed the mark except me.  Oh, and of course Bruce noticed too.  Poor man.  He made the mistake of asking me why I bought so many apples :D.

What a lovely bowl of fresh picked Red Delicious Apples!  Bright red, sweet and crisp.  Aptly named.

Well, there is good news.  I am slowly but surely catching up.  Three days later and I finally tackled that bowl of apples.  I know that it is not good to always place high expectations on myself but in reality that is how I operate.  The bottom line is that my self imposed expectations is what motivates me to get things done.

These Caramel Apples turned out so delicious and without a doubt I will be making them again.  They’re so easy!  Enjoy!  Tessa

Slightly adapted from Land O’ Lakes.

Ingredients:

  • 2 cups brown sugar (packed)
  • 1 cup light corn syrup
  • 1/2 cup butter
  • 1 can sweetened condensed milk (14 ounce)
  • 1 tsp vanilla extract
  • 12 – 14 small apples (washed and dried)
  • 12 – 14 Popsicle sticks

Begin by adding brown sugar, corn syrup, butter, sweetened condensed milk to a large saucepan.  Constantly stir over low heat for about 30 minutes or until the temperature of the mixture reaches 248 degrees Fahrenheit or hard ball stage. Remove from heat and stir in vanilla extract.  Place a Popsicle stick in each apple and swirl in the caramel mixture.  Place each coated apple on lightly greased wax paper.  Let caramel harden on the apples and serve.  And with the leftover caramel, I placed in a lightly greased pan, covered and refrigerated for later use.

***Please be careful when dipping the apples.  The caramel is really hot.***

Note: Using a candy thermometer is crucial with this recipe.  Over cooking or under cooking your caramel may yield disastrous results.  Trust me on this one… Go out and get a candy thermometer.