Caramel Apple {homemade}

I wish there was some way to put into words on this blog my love for caramel apples. i LOVE caramel apples.
to my husband they are an overpriced piece of fruit which every so often he turns the other way while I indulge an buy one.

They. are. incredible.

We have had some questions about our homemade caramel + apples...and I'm happy to say they = awesomeness. 

Step 1.

wash and dry apples.

Step 2. stick 'em! I found these "corn skewers" for a $1 at walmart in the kitchen gadget isle. you can also use popsicle sticks.

Step 3. Make Caramel 
(also posted at the below)

Step 4.
Spray wax paper with cooking spray.
Place wax paper on a cookie sheet.
Step 5.
Wait for caramel to stop bubbling. Then dip apple....swirl around.
hold up for excess to drop off.
using a knife scrape off caramel on the bottom, this will help so you don't have a huge foot.
Place on a wax papered cookie sheet.

Step 6.
repeat step 5 (I'm totally a double dipper)

in this pic can you see the back 2 rows have been double dipped the front rows have been dipped once- notice the difference? 

Step 7.
place in fridge for 2-3 hours till caramel is set.
*if you are not going to add chocolate, but you are going to add toppings add them now!

Step 8.
Cover with melted chocolate/white chocolate and then your favorite toppings:

crushed candy bars (my favorite is butterfingers)
coconut
nuts
cinnamon sugar
chopped choc chips

Caramel Apple {homemade}

Caramels

candy thermometer

wax or parchment paper

1 can sweet condensed milk

2 C sugar

1 cup butter

1/2 tsp salt

1 1/2 cup white Karo Syrup

Instructions

Step 1. wash and dry apples.

Step 2. stick 'em!

Step 3. make Caramel. cook and stir constantly. (CONSTANTLY) cook in heavy pan until it reaches 240-245 degrees.

Step 4. spray wax paper with cooking spray. place wax paper on a cookie sheet.

Step 5. wait for caramel to stop bubbling. then Dip apple....swirl around. hold up for excess to drop off. using a knife scrape off caramel on the bottom, this will help so you don't have a huge foot. place on a wax papered cookie sheet.

Step 6.--repeat step 5 (I'm totally a double dipper)

Step 7. place in fridge for 2-3 hours till caramel is set. *if you are not going to add chocolate, but you are going to add toppings add them now!

Step 8. cover with melted chocolate/white chocolate and then your favorite toppings: crushed candy bars (my favorite is butterfingers), coconut, nuts, cinnamon sugar, chopped choc chips

TIPS:

Make sure you stir caramels with either a wooden spoon or a spatula that can stand high temps. like papered chef.

Try not to splash on the sides because when you are stirring don't scrape the sides back in there, scrape  only the bottom of the pan. If you bring the sugar crystals from the sides of the pan back into your candy it will sugar it and be all crunchy instead of smooth when it is all done.

Put your candy thermometer into the candy after it has boiled for a bit and started to change colors don't drag it around because scraping the metal to metal together can also sugar your candy. ALSO once you put the thermometer in you have to keep it in until it is done, don't take it out and put it back in unless you clean it.

Keep the heat on a med heat and if you start seeing little brown specks in your candy take it off the heat mediately and turn it down. that is the candy scorching.

Step 4. Spray wax paper with cooking spray.

Place wax paper on a cookie sheet.

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