Caramel Apples
What pairs better than homemade caramel & crisp sour apples? A perfect year-round treat. You can up your game by dipping your finished caramel apple into melted chocolate.
Ingredients
- 2 cups karo syrup
- 2 cups granulated sugar
- 6 cups heavy whipping cream
- 7 oz. sweetened condensed milk 1/2 14 oz. can
- 2 tsp vanilla extract
- 20 granny smith apples
- 20 apple sticks
Instructions
For the Caramel
- Plug in a large (10 quart) kettle in and turn dial to 250 degrees, or place a very large pot on stove top on medium heat.
- Pour in karo syrup & sugar, stir with a wooden spoon until sugar has melted
- Put heavy whipping cream and condensed milk in a double broiler on low heat to warm
- Pour in 1/2 cup of warm cream mixture into large pot and stir. Let simmer for 5 minutes. Repeat every 5 minutes until all the cream is mixed in.
- Turn heat up to 300 degrees and place a candy thermometer in
- Boil the caramel until it reaches soft ball stage (234 degrees)
- Turn heat off or take off heat immediately and stir in vanilla
For the Apples
- While the caramel is cooking, check each apple for bruise of puncture. Cannot use the apple if it has either.
- Remove stem by twisting it until it falls off
- Wash each apple in warm water and fruit wash
- Thoroughly dry apples
- Push sticks into apples where stems once were
- After the caramel is cooked, let it cool for 5 minutes and start dipping
- Fully submerge the apple into the caramel, shake off the excess and scrape the bottom of the apple against the pot
- Place the dipped apple on parchment paper so it doesn't stick to your counter
- Once set, you can enjoy as is or dip in melted chocolate
Nutrition
Calories: 447kcal Carbohydrates: 53g Protein: 3g Fat: 27g Saturated Fat: 17g Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Cholesterol: 84mg Sodium: 34mg Potassium: 300mg Fiber: 4g Sugar: 46g Vitamin A: 1174IU Vitamin C: 9mg Calcium: 86mg Iron: 0.3mg