HAPPY HALLOWEEN! Today we're celebrating a treat you can enjoy not just today, but all season long! We turn to one of our talented friend's Kelsey fromThe Farmer's Daughter to share her favorite recipe on creating the perfect batch of CARAMEL APPLES!Combine fresh crunchy apples, creamy rich homemade caramel, sprinkles of your choice of toppings and you'll be left with the most gourmet looking apples! Not to mention, MOUTHWATERING! From this moment on you'll be hooked on homemade caramel apples for life! Keep scrolling to discover the secret to this tasty dessert and let us know what you think.
On top of all of the glorious desserts devoured during the fall season, we get to enjoy the feeling of cozy warm clothes! Bring out your beloved jumpsuit, pullover a cute hoodie, layer your silky soft crews or throw on your stylish new rugby! Get ready to take on the new season!
12 small/medium tart apples (I used Elstar apples)
popsicle sticks (I used cake pop sticks, which got a bit soggy and then weren't quite strong enough!)
1 can sweetened condensed milk
2/3 cup heavy whipping cream
1 cup light corn syrup
1 cup brown sugar, lightly packed
1 cup white sugar
1/2 cup butter
1 tsp vanilla extract
*you will need a candy thermometer for this recipe!
1. First, place a large sheet of parchment or wax paper on a work surface that will be able to hold all of your apples without them touching each other. Set aside.
2. Clean and dry your apples (the caramel won't stick if they're wet or waxy at all). Remove the apple stems, and punch a hole for your stick using a metal skewer or skinny knife. Insert stick into each apple, and make sure it's secure.
3. For the caramel: in a 4-cup liquid measuring cup, stir together the sweetened condensed milk and heavy cream. Set aside.
4. In a large pot, combine corn syrup, brown sugar, and white sugar. Bring to a simmer over high heat. When the mixture boils, add the butter. Stir until the butter is melted, and reduce the heat to medium-high.
5. Add milk mixture in a small steady stream, whisking continually. You want the caramel to keep boiling slightly.
6. Reduce heat to medium, and attach a candy thermometer to your pot. Be careful that the candy thermometer doesn't touch the bottom of your pot, as it will give you a false temperature reading.
7. Bring to 250 degrees F while stirring. This will take approximately 15 minutes or so. So be patient!
8. Remove from heat and stir in vanilla extract.
9. Wait until the bubbling stops, and the caramel has a smooth glassy surface. Tilt pan slightly so that caramel is deeper on one side, and start dipping apples. Cover apples completely in caramel, and twirl and gently tap the stick on the side of the pot to help excess caramel drip off. Place on parchment to set for about an hour. Serve and enjoy!
[Optional]: Immediately after dipping, roll your apple in chopped nuts, chocolate, skor bits, coconut, etc.
Keep extras in the fridge until you're ready to eat them!