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.