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Homemade Caramel Apples
Growing up, my FAVORITE sweet treat was a caramel apple. My mom would take me to a place called Rocky Mountain Chocolate Factory and buy me one every so often, and to me, there was nothing better. The two years I wore braces were pure torture and the day I got my braces off, my dad had a caramel apple waiting for me. It was heavenly.
Still, to this day, Caramel apples are my favorite indulgence. This is true. It doesn’t bother me in the least to take a big bite and have all those caramel apples juices run down my face. This isn’t a dessert to eat with good manners. Out the window. That gooey caramel with the tartness of the apple. Might just be the best thing I ever ate.
It’s only natural, knowing me, that I would set out to create a caramel apple recipe that would be even better than I remember.
I can honestly say I have achieved that!
Creating The Perfect Recipe!
I tried out a few recipes in my test kitchen, and with a few tweaks I landed on the best homemade caramel apple recipe ever. There are a few pieces of equipment that are essential to make them; here are my recommendations and links where to buy them:
The Best Caramel Apple You’ll Ever Eat!
- 3 quart sauce pan
- candy thermometer
- parchment paper
- baking sheet
- 8 large Granny Smith Apples
- 8 (6-inch) Wooden Skewers
- 1 cup unsalted butter
- 2 cups packed brown sugar
- 1 cup light corn syrup
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons vanilla
- Line baking sheet with parchment paper. Set aside.
- Wash each apple well, scrubbing off any wax that may be on the apples.
- Insert skewer an inch or two in the bottom of the apple
- Stir butter, brown sugar, corn syrup and sweetened condensed milk together in a 3 quart saucepan over medium high heat. Attach candy thermometer to the inside of the pan.
- Bring to a boil, stirring constantly, and reduce heat to medium.
- Cook until candy thermometer reads 248 degrees F (120 degrees C), 25-30 minutes.
- Stir constantly to prevent burning. Very important!
- Remove caramel from heat and stir in vanilla extract.
- Moving quickly, dip each apple into the hot caramel, completely coating the apple. Place on parchment lined baking sheet to cool. Repeat with remaining apples.
- Let cool completely before eating.
- Can be stored in an air tight container, in the refrigerator, for up to 4 days.
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