or put the excess in a foil-lined 8x8 dish and cool in fridge, nibbling or melting (in microwave or on stove) later as desired. I poured melted caramel over vanilla ice cream with dry toasted peanuts and chocolate syrup. Tasted like a Baby Ruth I kid you not. It's awesome caramel. I got this from a local grocery store magazine, Schnuck's. Makes 10+ apples.
Homemade Caramel Apples
10 medium granny smith apples
10 sturdy sticks
chopped nuts/candy/chocolate toppings, optional
1/2 c butter
2 c packed light brown sugar
1 14-oz can sweetened condensed milk
1 c light corn syrup
1/2 tsp salt
1 tsp vanilla
1. Line a baking sheet with parchment paper. Remove stems from apples. Wash apples in warm water, wiping wax off with clean kitchen towel. Push sticks in through stem end. If using, prepare any extra toppings in bowl(s). (My favorite are chopped peanuts, chopped Snickers and chopped Reese's Peanut Butter Cups. mmmmmm...). Set any toppings with chocolate in the freezer until the caramel is ready.
2. In heavy saucepan, with candy thermometer attached, melt butter over low heat. Stir in sugar, condensed milk, corn syrup and salt. Cook over medium-low heat 15 to 20 minutes, or until candy thermometer reads 240 to 245 degrees F (about soft ball stage), stirring frequently. Remove from heat; stir in vanilla. Continue stirring to cool to about 200 degrees.
3. Dip up to the stem and swirl each apple into caramel until evenly coated, allowing excess to drip into saucepan. Roll bottom and halfway up sides of apple in topping(s), if using, pressing lightly so they adhere. Place on prepared baking sheet; let stand 10 minutes. Refrigerate at least 1 hour, up to 3 days. To serve, allow apples to stand at room temperature 10 minutes before serving.
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