Caramel Apples
Ingredients
8 apples
1 cup salted butter
2 cups brown sugar
1 cup light corn syrup
1 can (14 oz) sweetened condensed milk
2 tsp vanilla extract
Directions
Wash apples and stick a wooden chopstick or popsicle stick halfway through each apple.
Line a baking sheet or platter with parchment paper.
In a heavy saucepan over medium heat, stir together butter, brown sugar, corn syrup, and sweetened condensed milk. Bring to a boil and continue to stir until caramel reaches 242 deg F on a candy thermometer.
Remove from heat and stir in vanilla extract
Dip and swirl apples into the hot caramel, coating them completely. Remove apple and sprinkle with nuts, chocolate, or sprinkles. Set onto parchment paper to cool.
Tips
I recommend a candy thermometer for candy making (instant read is best) since small differences in temp change the candy drastically, but if you want to try without a thermometer look up “cold water candy test” online and aim for the “soft ball stage”
Some store bought apples are covered in a wax coating. The wax can make the apple slippery and hard to coat with caramel. To remove this coating, dip your apples in boiling water for a few seconds and rub dry before you make the caramel.