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Caramel Apples

Prep Time 5 minutes
Cook Time 25 minutes
Course Dessert
Servings 6

Ingredients
  

  • 6 Apples (Love Granny Smith)
  • 1 Cup Butter
  • 1 1/2 Cups Packed Brown Sugar
  • 1 1/4 Cups Light Corn Syrup
  • 1 14 oz Sweetened Condensed Milk
  • 1 1/2 tsp Vanilla

Instructions
 

  • Before starting to make your caramel apples you will want to line your baking sheet with wax or parchment paper. This is where you will put your finished caramel apples to dry. 
  • You will also want to wash and dry all your apples. Make sure the apples are free of wax/polish and thoroughly dry or the caramel will slip off. Be sure there is no water left on your apples that way the caramel will stick. 
  • In a large saucepan on medium heat you will want to stir the butter, brown sugar, corn syrup, and sweetened condensed milk. Mix this until it is all combined together. 
  • Bring your caramel to a boil and cook until your candy-thermometer reads 245 degrees fahrenheit. This will take about 25 minutes so be patient. 
  • You will want to continue to stir you caramel the whole time to prevent it from burning. 
  • Once your caramel reaches 245 degrees things will move so quick do be sure to keep a close eye on things and just keep stirring. 
  • After your caramel reaches 245 degrees remove it from the heat and stir in vanilla extract. 
  • Once vanilla is added you will want to immediately start dipping the apples in the caramel. 
  • Move quickly when dipping because the caramel will start setting pretty quick! If the caramel does start to set just put it back on low heat to get it back to a dipping consistency. 
  • Once the apple is dipped and the desired toppings are on the apple place on the baking sheet that has the parchment or wax paper and let them cool before you sink your teeth into them!