Caramel Apple Recipe with Homemade Caramel
For this recipe you need a candy thermometer and real butter. Hey, it's Halloween... don't skimp on the butter. This caramel apple recipe makes enough caramel for about 8 to 10 medium sized apples. My favorites for candy apples are Fuji, as they're the perfect combo of crisp, tart, and sweet... but you can use whatever apple you like best.
To make this a cinnamon caramel apple recipe, stir 1/2 to 1 tsp. of ground cinnamon into the caramel while cooking.
Ingredients:
1 C. real butter
2 C. dark brown sugar, packed
1 C. light corn syrup
1 (14 oz.) can sweetened condensed milk
2 1/2 tsp. vanilla extract
8-10 medium-sized apples, sticks inserted in tops
Instructions: 1. Over medium-high heat, stir together the butter, sugar, corn syrup, and condensed milk in a heavy sauce pan.
2. Bring to a boil.
3. Cook about 30-40 minutes (don't stir often, as you'll risk crystallization), until the caramel darkens and thickens. It should reach the "firm ball" stage of candy-making. This means that, upon dropping the caramel into cold water, a firm ball forms. This ball shouldn't flatten when you remove it from the water, but should still easily change shape when you touch it. With a candy thermometer the temp should read 245-250 degrees F.
4. Remove finished caramel from the heat.
5. Stir in vanilla extract.
6. Dip apples into hot caramel. In order to get as thick a caramel coating as possible, dip each apple at an angle and rotate within the caramel.
7. Pull apple out vertically and allow excess caramel to drip off. Then turn the apple right-side-up a moment (as if you were about to eat it) and let the caramel settle for a few seconds. This prevents large bare spots at the top of the apple.
8. Place apples on greased wax paper or foil.
9. While caramel is still warm and soft, decorate as desired. (Unless dipping apples in chocolate, in which case the carmel needs to be allowed to set.)
10. Let cool to set.