Homemade Caramel for Caramel Apples

I know, I know… I just barely did a post about how I was going to get all healthy again and stuff.  But seriously, ‘tis the season for caramel apples!  And the kids wanted to make them for Family Home Evening.  I caved.

Usually I do the whole Kraft caramel thing and unwrap every little piece.  Actually, I make the kids do that part while I do other important things like… supervise.  It’s a dirty job but somebody’s gotta do it ;)

But this year, I found a recipe for caramel that I really wanted to try.  It claimed to be the best for caramel apples (at least that’s what the pin said on Pinterest) so we gave a whirl. 

It was DELICIOUS!!  The recipe comes from The Tasty Kitchen.

 



Caramel Apples

Up to 12 apples, washed and dried (any variety you choose)

1/4 c. butter (do not use margarine)

1 c. white corn syrup

1 can (14 oz.) sweetened condensed milk

2 c. sugar

1 tsp. vanilla

 

Insert sticks into the apples where the stem is. 

Butter a cookie sheet to set apples on once they are coated in caramel.

Combine all ingredients (except vanilla and apples) in a saucepan.  Heat over medium/low heat.  Stir constantly!!!!!  (I recommend a whisk)

Keep cooking and stirring until the mixture reaches 235-240 degrees (soft ball stage).  This step could take a while.

Remove from heat and stir in vanilla.  Let cool for a few minutes.

Twirl apples in caramel gently tilting pan so it pools on one side allowing the entire apple to be covered.  Place apples on buttered cookie sheet.  You can also dip them in other toppings after they’ve cooled just a pinch, if desired.  M&M’s, graham cracker crumbs, chopped nuts, sprinkles, etc.

If you have any extra caramel left in the pan you can either add a little half and half to it to make it like a warm dip for apple wedges or butter a plate or small pan, pour it in and wait ‘til cool to cut it into pieces.

Enjoy!  I don’t know if I’ll ever be able to go back to the Kraft caramels again.