Caramel Apples
  • 8 large tart apples
  • 8 (6 inch) wooden skewers
  • 1 cup butter
  • 2 cups packed brown sugar
  • 1 cup light corn syrup
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons vanilla
  1. Wash each apple well, subbing off any wax that may be on the apples. Insert skewer an inch or two in the bottom of each apple.
  2. Line a baking sheet with parchment paper.
  3. Stir butter, brown sugar, corn syrup, and sweetened condensed milk together in a saucepan over medium-high heat. Bring to a boil, stirring constantly, and reduce heat to medium. Cook until a candy thermometer reads 248 degrees F (120 degrees C), 25 to 30 minutes; stir constantly to prevent burning. Remove caramel from heat and stir in vanilla extract.
  4. Moving quickly, dip each apple into the hot caramel to completely coat the apple. Let caramel apples cool completely on the parchment paper.
Recipe by Farmhouse 1820 at