Caramel Apples

Just about everything that has to do with candy that I do comes from my Mother-in-law.  Her mothers family goes back to England and the Startup candy family.  I think candy making is in her blood because over the years she has found recipes and tweaked them into perfection!  This caramel recipe has been handed down from her to her children and we have been enjoying it with our children for many years. I love to make these caramel apples this time of year, there is just something about apples and caramel that screams FALL!!

It is important to have a good candy thermometer.  I bought one to bring to the Caribbean with me and when I used it today...it decided to stop working! ARGH!!!!  It's a good thing you can drop a little caramel in some cold water to see if it is done.  Firm ball stage was my goal!!  Hopefully that won't happen to you!!  I want to say..."that's what happens with live TV" but it was all still shots! LOL!!  I guess I could have waited to get another thermometer but it's good to know that "things" can happen and there is always something you can do to get though it!

4 c. sugar

½ lb. butter

2 Cans Evaporated milk

2 c. Karo (corn syrup)

1 tsp. vanilla

1 tsp. milk or cream

2 dozen medium apples

Wash, dry and let apples stand at room temperature for at least 2 hours or over night.  Remove stems and push a Popsicle stick into blossom end of apple............................

Prepare pans to place apples on after you dip them in caramel.  Place waxed paper or parchment paper on baking sheets. I like to use powdered sugar, nuts, candy sprinkles or crushed candy of your choice placed where you will put the dipped apple to set.  This not only keeps it from sticking but adds a little special treat to the treat!

Stir sugar, butter and Karo in heavy sauce pan over medium heat until it boils.

Just a little tip to make sure your sugar all dissolves and your caramel does not turn to sugar later.  Brush the inside of your pan down with water.  The water will evaporate and will not mess up the caramel.

Stirring constantly; add milk a little at a time while stirring so it does not stop boiling.

Cook to firm ball stage (230) on candy thermometer.  You may want a chair...this part takes awhile Sometimes.  it will reach 220 degrees and will stay there for 20-25 minutes and then magically decide to move on!!  But if you stick with it...you will enjoy a wonderful treat!!! Remove from heat.

Add 1 tsp. vanilla and 1 tsp. milk or cream to cool it down a little to dip apples.  Stir.  You could wait a minute or two to start dipping so it's not so hot.  When it's too hot it likes to bubble more on the apples.....

Dip apples twisting to cover well and sit on wax paper on a baking sheet.

If you have some caramel left over like I did ( I only bought 12 apples..you could do more) just butter a small casserole dish and pour the rest in.  Let it set and cut small or large squares to eat.  I like to dip them in chocolate! (If you just want to make caramel for eating or dipping, cook the same but omit the tsp. of milk at the end and pour the whole recipe into a buttered 9x13.  Let cool.)

It doesn't matter what apples you use for dipping as long as they are your favorite!  Enjoy gathering your family and friends around this fall season and find a reason to smile!

© Nancy Rappleye 2011