I’ve been wanting to make these babies for about 3 weeks. Today, I fiiiiinally did it. And all I can say is, holy caramel. These are insane. They’re perfectly chewy and slightly nutty from the light brown sugar. They’re absolutely adorable and make for great gifts (just wrap them up in cellophane and tie with hemp!). And they’re the only caramel apple recipe that I’ll ever need.
Also, come on, what else are you going to do with your apple picking apples. Make pie? Pffff. Pie is for Thanksgiving. Caramel apples are for every singly crisp fall day of the season.
Plus, they have the boyfriend seal of approval:
So whether you actually went apple picking or just drove to the grocery store and bought 10lbs worth of apples, I strongly recommend you make these. Your friends and family will thank you.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 10 apples 1x
- 10 medium apples
- 2 cups light brown sugar
- 1 cup corn syrup
- 4 oz (1/2 cup) butter
- 14 oz (1 can) sweetened condensed milk
- 2 teaspoons vanilla extract
- Wooden craft sticks or barbecue skewers
- Toppings, such as ground peanuts and chocolate, for dipping!
- Wash apples and press skewers into the top of each one next to the stem. Place on a silicon or parchment paper lined baking sheet. Set aside.
- Combine the brown sugar, corn syrup, butter, salt, and sweetened condensed milk in a medium saucepan and bring to a boil on medium heat, stirring constantly. Continue to cook for approximately 15 minutes, still stirring. Cook until the caramel reaches approximately 248°F, then remove from heat and stir in vanilla.*
- Dip each apple into the caramel, coating the apple to within 1/2 inch of the stem. Lift the apple to allow for excess caramel to drip back into the pot.** If using toppings, coat the apple in your desired toppings immediately after dipping in the caramel. Place on baking sheet and repeat with the remaining apples.
*Don’t have a candy thermometer? To test your caramel, drop a small teaspoon into ice cold water and stir. The caramel should form a slightly firm but still malleable ball.
**When your caramel begins to cool, reheat on the stovetop for about a minute before dipping in remaining apples!