Here at the Goodman house we love fall because it's a good excuse to make these gourmet caramel apples! This is a super easy process, so don't let it intimidate you! This recipe is my caramel corn recipe cooked to soft ball stage. I've made several kinds, but the apple pie is always a win for Rex and I.....my boys LOVE the mini m&m's apple!!
First things first! Wash your apples, dry them really good, remove stems, and put your sticks in them. I always do this before I start my caramel. Lay out a piece of parchment and spray it really good with cooking spray. Think about what you want to dip your apples in. If it is straight caramel, then get to work.
If you want to roll them in peanuts or m&m's, now is your time to prep them and get them in bowls.
I'll give you step by step on the four kinds I made, so read on before you start your caramel sauce!
1 cube REAL butter
2 cups brown sugar, firmly packed
1 cup corn syrup
a pinch of salt
1 can sweetened condensed milk
1 tsp vanilla extract
Instructions: Add butter, brown sugar, corn syrup, salt, and condensed milk to your saucepan. Cook on medium-high heat stirring constantly or the condensed milk will scorch. Move quickly across the bottom of your saucepan and never lift that spoon or spatula! You'll want to get the caramel to soft ball stage (235-245 degrees--use a candy thermometer.) The caramel should be a thick syrup consistency and a pretty medium color and you'll know it’s done as soon as it looks like this. Beware, the sauce bubbles up pretty quick, so watch it closely! Take off of the heat, and add vanilla. Stir till combined. Next, move your saucepan close to your apples that have been prepped.
Add butter, brown sugar, corn syrup, salt, and condensed milk to your saucepan, you have to stir constantly or the condensed milk with scorch.
Cook on medium high heat. Move quickly across the bottom of your saucepan and never lift that spoon or spatula! You'll want to get the caramel to soft ball stage (235-245 degrees use a candy thermometer.) The caramel should be a thick syrup consistency and a pretty medium color.
You'll know it’s done as soon as it looks like this- bubbles up pretty quick so watch it closely! Take off heat and add vanilla and stir till combined. Remember the temp is 235-245 degrees fahrenheit and I keep mine right over 235.
Allow the caramel to sit for a few minutes. Dip your apple and scrape the excess caramel against the top edge of your saucepan.
If you're dipping it in m&m's or peanuts immediately twirl them in the bowl and place on sprayed parchment paper.
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Lane!! We are Cassie & Sadie and this is
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