I did, however, make caramel apples. We would at least have something to remind us that it is, in fact, Halloween.
- I did a little research, and this is what I found:
- Briefly Dip the apples in boiling water to remove the wax that makes the apples shiny.
- Go straight into the refrigerator with the caramel apples to set the caramel.
- Use homemade caramel that is not as heavy.
Below is the perfect (and most delicious) recipe for caramel apples I have ever used, which was originally from taste of home.
yield: six apples prep time: 20 mins total time: 30 mins
- six granny smith apples (with sticks--I used skewers)
- 1/4 cup butter
- 1 cup brown sugar
- 1/2 cup corn syrup
- dash of salt
- 7 oz sweetened condensed milk
- 1/2 tsp vanilla extract
- Bring a pot of water to a low boil. Insert the skewers/sticks into the apples, and then dip the apples in the boiling water for just 5 seconds. Wipe off the water and wax using a towel. set apples aside.
- In a heavy bottom saucepan, allow butter to melt. add the brown sugar, corn syrup, and salt. Cook and stir over medium heat until the mixture comes to a boil.
- Stir in milk. Stir and cook until a thermometer reads 248 degrees. (A candy thermometer would be best, but I just used a meat thermometer, works just as well).
- Remove from heat and stir in vanilla.
- Dip apples into caramel until coated. (I tip the pot to one side and then swirl the apple in the pool of caramel). hold apples upside down and twirl for about a minute to allow caramel to drip to the top.
- Place apples on a parchment-lined baking sheet and go straight into the fridge.
- Apples can be eaten immediately or will last in fridge for up to 5 days.