Friday, November 8, 2013

Caramel Apples

Nothing says 'fall' like caramel apples.

The first step is to wash and shine the apples so they are all pretty. Then put them in the refrigerator overnight to chill. Or out in the garage if you don't have room in the fridge and your garage is already cold. This will help the caramel harden quickly and not slide off the apple.
Combine 1 C. light Karo syrup, 1 lb. light brown sugar, and 1/4 C. butter into a sauce pan. Bring to a boil and cook until all the sugar is dissolved.Remove the pan from the heat and add 1 can of sweetened condensed milk.
Put it back on the heat and cook—stirring constantly to prevent burning—until it reaches 230 degrees on your candy thermometer.

Insert sticks into the apples and dip them in the caramel. I placed them on a baking sheet lined with a Sil-Pat to prevent sticking.
 You can enjoy them just like this, or dip in chocolate and cover with your favorite toppings!

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