The Best Caramel Apple You'll Ever Eat!
I made it my mission to create a caramel apple recipe that was the best I've ever had. And I succeeded!! Caramel apples are not hard to make, but do take a little time. SO WORTH IT IN THE END!!
Servings 8 people
Cost $25
Equipment
- 3 quart sauce pan
- candy thermometer
- parchment paper
- baking sheet
Ingredients
- 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
Instructions
- 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.