Caramel Apples

9/14/2016

Caramel Apples

Here at the Goodman house we love fall because it's a good excuse to make 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 made several kinds, but the apple pie is always a win for Rex and I, and the boys LOVE mini m&m's!!

First things first! Wash your apples, dry them really good, remove stems, and put your stick 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. Straight caramel 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 your bowl. I'll give you step by step on the four kinds I made, so read on before you start your caramel!

Ingredients:
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

Add butter, brown sugar, corn syrup, salt, and condensed milk to your saucepan. You have to stir constantly, or the condensed milk with 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.

Step-by-step

Add butter, brown sugar, corn syrup, salt, and condensed milk to your saucepan, you have to stir constantly or the condensed milk with 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. Cook on medium high heat.

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 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.

Apple Pie Caramel Apple

The process for the Apple Pie Caramel Apple is a little different. You dip your apple in caramel and set it on the parchment paper. While the apples are setting up get your white chocolate candy melts melted and mix your cinnamon and sugar mixture. I don't have exact measurements so just do 1/2 cup sugar to roughly a Tbsp of cinnamon. Once the chocolate is melted dip your apple and shake off the excess. Then hold it over your cinnamon and sugar bowl and sprinkle it on the apple as you turn it. I set the apple in the cinnamon and sugar mixture so the bottom of the apple it covered. Then transfer to your parchment paper!